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The smoked red jalapeño, known as the chipotle chile, has gained such 
popularity that there's even a couple of cookbooks devoted to it! It
particularly works well with barbecuing and grilling, both of which have
considerable smoke associated with them.

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

Use the grill to warm up these potatoes while the lamb chops are grilling.

Next up, a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving. You could also make this with orange, lemon or lime sherbet (or a combination).

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Hot and slightly sweet describes this recipe.  Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
There are many parallels between fish soup and bouilabaisse, which is popular in southern France.  Tunisia has one of the richest fishing areas in North Africia.  Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
This all-purpose sauce recipe is from the southern part of New Mexico, 
where green chile is the one of the state's top food crops and is used
more commonly than the red form. It is a great topping for enchiladas
and is often served over scrambled eggs. Variations: To thicken the
sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon
vegetable oil, taking care not to let it burn. Slowly stir the roux into
the sauce and cook to the desired thickness. Coriander and Mexican
oregano may be added to taste. For added heat, add more New Mexican
chiles or a serrano or two.
This slightly crazy, alcohol-charged tropical drink is perfect for a Hot 
Luck party. Remember to serve only one of these per guest per hour.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

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