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Ingredient - Fruit
As you know, avocados quickly turn brown after they're cut, so guacamole starts to look pretty yucky if you make it too far in advance. The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.

Peaches are the leading deciduous fruit crop grown in Texas and it is estimated that there are more than one million trees planted statewide. Average annual production exceeds one million bushels.  Some of the best peaches I’ve ever eaten are grown in the Hill Country outside of Austin and San Antonio.  They are so important there that a Hill Country Fruit Council has been established to guide tourists to the best orchards.  Here’s how to use them in a wonderful dessert. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 


Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world's hottest chile -- remember you can always add more, but it's hard to take away the heat if you add too much.

This non-traditional margarita is a favorite with chilheads at Hot Luck 
dinners.

This recipe is courtesy of Saad Fayed. A restaurateur with an avid interest in preparing Middle Eastern cuisine, he has lived and traveled in many Middle Eastern countries, experiencing the flavors and specialties of each region. Saad is currently writing a cookbook that features his family's favorite dishes. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.

Thanks to Arthur Pais for this recipe. Arthur, born and raised in Madras, India, knows his region and certainly knows his food. Madras is known for its fiery food and excellent cuisine, and Arthur says that every home has at least two varieties of chile preserves in the pantry at all times. "Over many front doors hang a string of green chiles to ward off the evil eye," he noted. This is an excellent accompaniment to grilled salmon.

This citrus delight is simple to prepare and and just tart enough to complement the sweet-hot glaze. It is also nice when made in a bundt pan. Read more spicy holiday cake recipes by Dave DeWitt here.

 

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