• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Meal/Course - Lunch

Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.

These quesadillas can be served as an hors d'oeuvre or as a luncheon entree. They are much tastier and prettier than a plain grilled cheese sandwich.
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha  fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.

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

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

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

Moroccan Tagines

by Nancy Gerlach 


Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

recipe image

Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).

I'm not so fond of pinto beans and prefer to use black beans, but hey, the choice is yours. Be sure to soak them overnight and change the water before you cook them. Again, bacon fat or lard is the preferred fat for frying, but if the food police have brainwashed you, use vegetable oil. “Refried” is a misnomer since the beans are only fried once, but I'm not going to quibble and call them “Recooked Beans.” Note: This recipe requires advance preparation.

This recipe and others can be found in the following article:
Before smoking, some fish are treated with a liquid cure, a mixture of various ingredients that helps in the preservation process. This cure is both sweet and hot. For the chutney, Fresh Thai chiles are available in Asian markets. Serve on a bed of white rice with the chutney on the side, along with grilled pineapple and mango slices.

Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.