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Ingredient - Cheese

This recipe is from Ronald Lewis Buchholz whohails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill.

Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. This recipe and others can be found in the article Siberian Hot Stuff By Sharon Hudgins

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From the book Il Gelato Secondo Matteo, by Carlo Correra.

Piperies Gemistes me Feta may be Greek to you and me, but to a Greek, it means "Greek Peppers Stuffed with Feta." Because they're broiled, not battered and fried, these stuffed peppers are somewhat healthier than traditional chiles rellenos. Read the entire article about chiles rellenos here.

Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching football. Here is a slightly different take on the dip, one that avoids American or processed cheese.

This recipe is courtesy of Harald Zoschke, who was trying to recreate a version of green chile stew he enjoyed at De La Vega's Pecan Grill Restaurant in Las Cruces, New Mexico. Note that due to the use of smoked pork, this recipe does not require searing the meat first, and it doesn’t use additional salt.

The article containing this recipe appeared on the Burn! Blog here.

Of course we have our own New Mexican version of pesto! It’s a topping for pasta but also can be added to soups, stews, and rice. Although we have specified cilantro in this recipes, you can use the traditional basil or even Italian parsley. Pecans, another New Mexican crop, can be substituted for the piñon nuts.

Flour tortillas make a wonderful platform for a grilled desert in this recipe from Brad Barrett. Two tortillas form a sandwich that can be filled with sliced fruits and cheeses or in this case with a sweet ricotta cheese filling and chocolate morsels. This one hits all the sweet spots for a great grilled dessert, and it’s an easy dessert that can be made several hours ahead. It’s great served with a dollop of ice cream.

The sausage for this recipe is from Charcuterie: The Craft of Salting, Smoking, and Curing appeared as part of the article"Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing" by Mark Masker. He tweaked it a bit with the addition of habanero peppers. Read the entire article here.

Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

 

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