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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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Paprika: Hungary's Red Gold

Paprika: Hungary's Red Gold

Sharon Hudgins Reports

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The Day of the Dead, with a Menu

The Day of the Dead, with a Menu

Celebrations of Family and Friends

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Dr. BBQ's Halloween Barbecue Feast

Dr. BBQ's Halloween Barbecue Feast

No Trick for a 'Cue Treat

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Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

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The Chile Harvest, Part 2

The Chile Harvest, Part 2

Drying, Smoking, Powders, and Spice Blends

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

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Fall Into Spicy Soups

Fall Into Spicy Soups

Soups Are the Elegant Side of a Chef’s Kitchen

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Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Spiced Pumpkin Seeds 30 Oct 2014 | 3:05 pm

    You’re getting ready for the annual gourd gouging for Halloween and you have a couple of “Great Pumpkins” ready for carving that provided a good supply of pumpkin seeds. Aside from saving some seeds for planting next spring, roast the seeds for treats... and they make great gifts! This recipe has some spice (and some booze) to make it a bit more interesting. Continue reading →

  • The Day of the Dead with a Menu 28 Oct 2014 | 3:48 am

    The Day(s) of the Dead traditions include visiting grave sites and building private altars to honor the deceased that include sugar skulls, marigolds, and the favorite foods and beverages of the departed. Continue reading →

  • 6 Smoked Turducken Tips 26 Oct 2014 | 5:03 pm

    About a week ago, I received this question from reader Dave Dorey: "Hi. I read your blog on how to smoke a turducken. Can you let me know at what temp. you ran your smoker at? Did you alter your temp at any time as well?" In about a week, we'll all be under the gun after Halloween, working on Thanksgiving. Dave's question inspired me to put together some tips for anyone looking to smoke a turducken this year. Continue reading →

  • Halloween Tailgate Time: Drumsticks, Pumpkin, and Fire 23 Oct 2014 | 1:45 am

    Fall brings not only Halloween but also football and basketball with it. I thought I’d bring sports and the Halloween spirit together in this post thanks to Sizzlin’ Sauces’ Howlin’ Hollar, my tabletop grill, and a package of chicken drumsticks. Continue reading →

  • Green Chile and a Bloody Mary: a Match Made in Heaven? 20 Oct 2014 | 1:35 pm

    A reader reached out to me and let me know that only a few miles up the road from me (130 miles actually), some New Mexico natives are making their own brand of Bloody Mary mix, and I got a bottle – a jar actually – to try out. Continue reading →






  • What to Watch: Save Your Appetite for The Pioneer Woman, Trisha’s Southern Kitchen and Guy’s Big Bite 31 Oct 2014 | 8:10 am FN Dish – Food Network Blog

    Guy and DJ Irie
    We hope you’re hungry, because it’s a food lover’s paradise this weekend on Food Network. The celebrity chefs have truly outdone themselves with new, enticing recipes that’ll excite even the most-seasoned food connoisseur’s palate. On The Pioneer Woman, Ree’s dishing out Lemon-Rosemary Scones; on Trisha’s Southern Kitchen, it’s all about channeling Julia Child for a perfect Beef Bourguignon; and on Guy’s Big Bite, Guy and DJ Irie make a succulent Soba Noodle Salad with Grilled Plums. If you still haven’t had enough, then catch the latest Food Network Special, Outrageous Giant Foods, where you’ll bear witness to food behemoths that should more than satisfy your hunger.

    In the midst of the food craze, don’t forget to catch all-new episodes of The Kitchen, Rewrapped, Farmhouse Rules, Southern at Heart, Guy’s Grocery Games and Cutthroat Kitchen. There’s enjoyment to be had by all, whether it’s from learning how to make a perfect soup with the chefs of The Kitchen or from watching Guy’s contestants scramble to execute his capricious challenges.

    The Pioneer Woman: Herbalicious

    In this episode, Ree’s using the herbs she’s grown to make Lemon-Rosemary Scones, French Onion Soup with fresh thyme, Panzanella salad with basil and a minty Raita with Salted Naan Wedges.

    Saturday 10a|9c

    Trisha’s Southern Kitchen: Homage to Julia Child

    Trisha and her sister Beth dress up as the late, great Julia Child and cook some of her favorite French meals with a Trisha twist, such as Potato Pancakes and Apple Charlotte.

    Saturday 10:30a|9:30c

    The Kitchen: Souped-Up Soups

    It’s soup mania with the Kitchen chefs as Marcela makes Beef Stew and they discuss various soup-inspired questions and tricks. Also, Geoffrey stirs up a Fall Fashioned cocktail.

    Saturday 11a|10c

    Rewrapped: Thin Mint Condition

    Tune in to see how the contestants try to make their own Girl Scout Thin Mint cookie and then incorporate it into meals.

    Saturday 1|12c

    Guy’s Big Bite: Duck and a DJ

    Guy and DJ Irie mix food and fun as they concoct recipes like Five-Spice Duck Breast, Soba Noodle Salad with Grilled Plums and a Pineapple Chile Margarita.

    Sunday 11a|10c

    Southern at Heart: Tailgate at the Big Game

    Damaris is having a delicious tailgate with Pulled Pork Nachos with avocado sour cream and BBQ Brownies.

    Sunday 12|11c

    Farmhouse Rules: The Fed Baron

    Nancy cooks up a savory picnic of Waldorf Chicken Salad Sandwiches, Apple and Pear Fruit Salad with Honey-Lime Vinaigrette and Airplane Sugar Cookies with Royal Icing to enjoy with her family at the Rhinebeck Air Show.

    Sunday 12:30|11:30c

    Guy’s Grocery Games: A Culinary Spelling Bee

    Guy has the contestants do battle in three thrilling games: ABC, Clearance Carts and Frozen Food Feud. Tune in to find out who will win the $20,000 Shopping Spree.

    Sunday 8|7c

    Outrageous Giant Foods: Giant Foods

    This Food Network special showcases enormous vegetables, fruits and cheese that make your everyday produce seem positively puny.

    Sunday 9|8c

    Cutthroat Kitchen: With a Chariot on Top

    The contestants go to war, or something like it, as one of them is challenged in a chariot and another is forced to make an ice cream sandwich with sandwich ingredients.

    Sunday 10|9c

     

  • Cookbooks for Candy (Yes, Candy) 30 Oct 2014 | 2:00 pm FN Dish – Food Network Blog

    Cookbooks for Candy (Yes, Candy)By Michelle Park

    The last couple months of the year are packed with excuses to consume ridiculous amounts of sweets. Why not take full advantage of the season’s sugary spirit and make your own? Homemade candy is a great party trick, and it’s surprisingly straightforward. If you have reservations about thermometers and molten sugar, fear not — the well-versed duos behind this month’s picks will have you caramelizing with confidence.

    1. The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King
    Gutman and King, co-founders of the Brooklyn-based candy company Liddabit Sweets, have a love affair with candy. It’s no small task to demystify the art of candy making for the average home cook, but their optimism is contagious. Their playful, extremely thorough cookbook starts with a three-page chart titled Speed Date the Candies, a swift tour of the 75 recipes ahead, so you can quickly find one to fit your needs, whether that’s vegan, fun to make with the kids, or “melt-in-your-mouth-y” (sic) — or all of the above (Chocolate Mint Meltaways). Candy 101 then explains everything you need to know about sugar, chocolate, cleaning, safety and essential equipment. (The equipment section is split into “musts” and “coulds,” and you might find that your kitchen is already equipped to bust out some Pecan Turtle Caramel Corn.) Because Gutman and King want you to remember that “MAKING CANDY IS FUN” from start to finish, these chapters read less like a chemistry textbook and more like a friend discussing softball sugar with you over coffee. As far as the recipes go, no secret is withheld, and they range in difficulty from easy (Buckeyes) to ambitious (Gutman and King’s signature peanut-butter-banana candy bar, aptly named The King) to ambitious and patient (Beer Pretzel Caramels). You can rest easy regardless of what you choose first; “Liz Says” and “Jen Says” bubbles pop up on every other page with additional encouragement, suggestions and troubleshooting tips, should you make any missteps.

    2. Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito
    Lewis and Poliafito of Baked fame are no strangers to cookbook writing. In Baked Explorations, one of their four best-selling cookbooks, they put their spin on classic treats they’ve found on their travels while never losing the personable, easygoing tone their fans have come to expect. This means that the recipes are unique (Salt-n-Pepper Sandwich Cookies), fun (Strawberry Jell-O Salad), nostalgic (Almond Joy Tart) and a little wacky (Tomato Soup Cupcakes with Mascarpone Frosting). Their self-described “obsessive-compulsive” approach means that these recipes are as reliable as they are delicious — an important consideration when expensive ingredients like vanilla paste or premium chocolate are involved. The dessert aficionados start their book with a brief but thorough overview of tools and terms, necessary for navigating the following recipes with ease. In the Confections and Pastry section toward the end, they share their recent candy obsession with a candidness that makes it feel like you’re cooking with a (more-experienced) kindred spirit. The recipes are unintimidating, such as Classic Caramel Sauce and Chocolate Hazelnut Spread, but even the impressive Marshmallow Chocolate Cups feel well within reach for the budding confectioner. While Baked Explorations is a great, easy introduction to homemade sweets, its diverse selection of recipes makes it a smart choice for those not quite ready for an all-candy cookbook.

  • POLL: Your Preferred Meal at the Diner and More — Play Along with Hungry Games 30 Oct 2014 | 12:00 pm FN Dish – Food Network Blog

    Diner FoodThe all-American diner: There really is no other place that serves as many options at nearly all hours of the day and night as the classic greasy spoon. When it comes to diner food, just the amount of menu choices can make a person’s head spin, but when you have a favorite dish it’s often easier to just go with your gut, especially when satisfying a late-night craving. On Monday’s episode of Hungry Games, Richard Blais gets into the psychology behind diner food, including placing an order, and he even learns some diner slang while cooking behind the counter.

    Before the episode airs, we want to know: When do you usually like to go to the diner, and how do you make up your mind about what you’re ordering? Vote in our polls, and find out what fellow fans are thinking.

    Take Our Poll
    Take Our Poll

    Stay tuned for fun food trivia, interactive quizzes, photos from the show and more, plus connect with fellow fans on Twitter with the hashtag #HungryGames.

  • Cook the Superstar Sabotage Contest: Banana Bread 30 Oct 2014 | 12:00 pm FN Dish – Food Network Blog

    Banana BreadIn this week’s latest installment of Cutthroat Kitchen: Superstar Sabotage, a seemingly approachable dessert, banana bread, was nearly insurmountable for Pastry Chef Elizabeth Falkner once she felt the full weight of her duo of sabotages: firm green bananas and the mandate to mix and cook the loaf in banana leaves. But for fans watching at home, classic banana bread is indeed doable, and it’s one such recipe that surely all home cooks can — and should — master.

    From school bake sales and simple family desserts to DIY holiday presents, Food Network’s go-to Banana Bread recipe (pictured above) will prove useful time and again. The key to making this tried-and-true recipe is not overworking the batter; once you’ve incorporated the dry ingredients into the cinnamon-laced mashed bananas, the batter is complete and ready to bake. For an extra-special presentation, serve the sliced loaf with sweet honey or creamy vanilla ice cream once the bread has cooled.

    Get the Recipe: Banana Bread

    Tune in to Cutthroat Kitchen on Sunday at 10|9c, and don’t miss the finale of Superstar Sabotage on Wednesday at 9|8c.

  • Trick or Treat! Your Guide to Being the Most-Popular House on the Block — Fall Fest 30 Oct 2014 | 10:00 am FN Dish – Food Network Blog

    Spooky Chocolate BarkWhat’s the trick to being the go-to trick-or-treating destination on the block? Homemade treats, that’s what. Instead of stocking up on heavy bags of individually wrapped candy this Halloween, answer the doorbell ring with sweet and spooky do-it-yourself treats that will be the talk of the neighborhood. Wrap these homemade candies in plastic sandwich bags or wrap, or get creative — and be sure to save some for your own house.

    You don’t necessarily need to part with your store-bought favorites to create something that is thoughtful and, for the most part, homemade. You can use all of your chocolatey, nutty, crunchy candy loves to make a treat that is all your own, like Spooky Chocolate Bark (pictured above), by melting down quality chocolate, sprinkling it with crushed candy, cookies and pretzels galore, and then letting it harden up in the freezer. Break it into individual pieces for an all-in-one taste of Halloween.

    Though they might not do so well in their trick-or-treat bags or pillowcases, hand all of the cheery trick-or-treaters who show up on your stoop Caramel, Chocolate and Candy Apples. With an easy-to-hold handle, the kids can munch on these Halloween staples on the spot. Talk of creepy crawling spiders is typically a sure way to set the neighborhood into a panic, but your neighbors will surely rave over these edible, three-ingredient Spider Bites. They’re made with pretzel rods, melted chocolate and peanut butter. If you’re a true candy corn fanatic, you’ve probably been downing the stuff by the handful since the first of October. Take matters into your own hands this year with Alton Brown’s recipe for DIY Candy Corn and you’ll be able to skip the store-bought variety from now on. Food Network Kitchen’s marshmallow-based Caramel Puffs have everything you love about Halloween candy in one bite. Gooey, chocolatey, crunchy and a bit salty, these bite-size treats hinge on sticky homemade caramel. Giada recreates the refreshingly minty candy that we can’t just wait to unwrap with her recipe for Halloween Peppermint Patties. These chocolate-covered homemade candies have a novel orange and black look but the same cool aftertaste as the original. Loaded up with roasted peanuts, nougat, caramel and chocolate just like the original, this DIY Baby Ruth Candy Bar is a candy bar of epic proportions. It might just become a year-round thing.

     

    For more ways to go big this Halloween, head over Food Network’s Halloween headquarters.

    Get more Halloween recipes from friends and family:

    Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
    Jeanette’s Healthy Living: Creamy Red Curry Coconut Butternut Squash Soup
    The Heritage Cook: Fried Cheese “Fingers” with Spicy “Bloody” Dipping Sauce (Gluten-Free)
    The Lemon Bowl: Lebanese Stuffed Peppers with Cinnamon and Pine Nuts
    Weelicious: Cookie Dough Bites
    Devour: The Best Halloween Candy and Cocktail Pairings
    Elephants and the Coconut Trees: Halloween-Themed Appetizer: Beet and Cucumber Rolls
    Taste with the Eyes: Malted and Salted: Milk Chocolate Pots de Creme
    Big Girls, Small Kitchen: Olive Oil-Maple Granola Walnuts
    Swing Eats: Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
    Napa Farmhouse 1885: Cabbage Slaw with Peanut Sauce Vinaigrette
    Red or Green: Spicy Chard Chips
    Virtually Homemade: Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
    Dishing With Divya: Egg Puffs

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