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Beer Meets Grill: How to Spice Up your Pre-Game Party

Beer Meets Grill: How to Spice Up your Pre-Game Party

By Suzanne Hall Recipes in this article: Beer-Braised Sirloin Chili Southwestern Beer Marinade Grilled Shrimp Fajitas withBeer-Braised Onions Mixed Sausage…

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Outdoor Cooking: Not Just a Summer Pastime

Outdoor Cooking: Not Just a Summer Pastime

Seasonal

Smokin' in the snow....

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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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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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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Kicked-Up Cranberry Sauce: Cranberry, Apple, and Jalapeño United 26 Nov 2014 | 2:03 am

    If you're like me, you probably get tired of the regular boring cranberry sauce that most people serve at holiday dinners. You know the stuff that I'm referring to — that gelatinous, mushy cranberry mold that your grandmother plated up every year for as long as you can remember. The flavor isn't terribly bad, but I don't understand why something that is as easy to make as homemade cranberry sauce is so often purchased off a grocery store shelf. When the canned version is served alongside a delicious spread of Thanksgiving goodies, I'm the first to overlook it and move on to the next offering. So this year I decided to try something new: since I'm a fan of spicy foods, I thought I'd add jalapeños to my otherwise fairly sweet homemade sauce and the results were delicious. If you prefer another type of pepper, feel free to use that one. You really can't go wrong with this recipe! Continue reading →

  • Fiery Foods Show: Black Friday and Cyber Monday Booth Specials 25 Nov 2014 | 2:42 pm

    For the National Fiery Foods & Barbecue Show, March 6-8, 2015: Black Friday to Cyber Monday, November 28 through December 1st. If you buy a booth and pay in full you will receive a free 1/4 page ad in the show program, production included, a $250 value. Continue reading →

  • Barbecue Thanksgiving Part 2: Potatoes Mashed, Potatoes Sweet 24 Nov 2014 | 1:35 pm

    You know your Thanksgiving taters are yummy when they vanish before you get to eat them. I'm assuming they were tasty, since the pan was whistle-clean when I went for my first helping, only to be greeted by the fading fumes of molasses as a small child helped themselves for thirds, and, not coincidentally, lasts. Continue reading →

  • Barbecue Thanksgiving Part 1: Pulled Pork Stuffing and Gravy 20 Nov 2014 | 11:10 pm

    A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here's the first part of that big adventure: Dr. BBQ's pulled pork stuffing and a pulled pork gravy. Continue reading →

  • Thanksgiving Leftovers: Turkey Enchilada Hot Dish 20 Nov 2014 | 7:16 pm

    Thanksgiving leftovers are a unique blend of challenge, art form, tradition and gluttony. I usually go for the classic melange of meat, taters, gravy, stuffing, and cranberry sauce twixt two slices of bread, but this year, I'm branching out with turkey enchilada hot dish. Continue reading →






  • Turkey Tetrazzini — Down-Home Comfort 28 Nov 2014 | 1:00 pm FN Dish – Food Network Blog

    Comforting, bubbling casseroles such as this down-home comfort Turkey Tetrazzini have long been prepared by the ladies of the Methodist church in the south Georgia town where I grew up. They were taken to the families in celebration. As different as most faiths seem to be, they all share some sort of ceremony at key moments in human life: the union of two people, the birth of a child, the celebration of adulthood — whether that be a bat mitzvah, a confirmation or a hunter killing his first antelope — and the celebration of death. Food is more than keeping the family fed. Food is the adhesive that binds the community. This sentiment is especially clear at Thanksgiving as friends and family gather together in gratitude.

    Then, the day after all that loving gratefulness, you’re up to your eyeballs in leftovers and your refrigerator is filled to the max. Inevitably, someone doesn’t seal the cranberry sauce and it dribbles down the door, or someone doesn’t close the bag of dressing and crumbs of cornbread multiply and populate the produce bin. And I find that after a sandwich or two, the family is tired of turkey. I prefer to reshape and repurpose leftovers instead of trotting out the same old thing for a couple of days. Give your turkey a makeover with turkey Tetrazzini.

    Turkey Tetrazzini is a baked pasta dish made with chopped turkey, vegetables and pasta bound together in gravy. It’s a comfort-food trifecta: pasta, poultry and gravy. This dish may sound Italian, but it’s an all-American classic. The ultra-rich traditional church lady version contained copious amounts of heavy cream. Then, in the casserole days of the ’70s, cream cheese was added and a white sauce was replaced with the familiar red-and-white can of cream of mushroom soup. I’ve taken a good deal of the fat out of this classic church casserole, but I promise you won’t miss the flavor.

    Bon Appétit, Y’all!

    Get the Recipe: Turkey Tetrazzini

    Georgia-born, French-trained Chef Virginia Willis has cooked lapin Normandie with Julia Child in France, prepared lunch for President Clinton and harvested capers in the shadow of a smoldering volcano in Sicily, but it all started in her grandmother’s country kitchen. A Southern food authority, she is the author of Bon Appétit, Y’all and Basic to Brilliant, Y’all, among others. Follow her continuing exploits at VirginiaWillis.com.

  • Best 5 Thanksgiving Leftovers 28 Nov 2014 | 10:00 am FN Dish – Food Network Blog

    Turkey TetrazziniYou’ve planned for your Thanksgiving dinner, prepared the meal and hosted the holiday party, and you’re now looking at a refrigerator full of leftovers. While simply reheating the fixings and enjoying a next-day feast is surely a can-do approach to tackling what remains, try reinventing the turkey, potatoes and vegetables into all-new dishes, like an easy-to-make frittata or over-the-top sandwich. Read on below for Food Network’s top-five Thanksgiving leftovers ideas, then head over to Thanksgiving Central for more leftover inspiration.

    5. Turkey Pot Pie — Made with leftover turkey meat instead of the traditional chicken, this comforting pot pie boasts a buttery premade pie crust, so it’s a cinch to prepare.

    4. Turkey Frittata — An all-in-one breakfast featuring creamy eggs, boiled potatoes and bell peppers, this potato-studded frittata is topped with a blanket of cheese and turns fluffy after just a few minutes in the oven.

    3. Grilled Turkey, Brie and Apple Butter Sandwich — This isn’t your ordinary turkey sandwich. Piled high with juicy fresh turkey and gooey cheeses, this hot sandwich takes less than 15 minutes to make and features one key special ingredient: apple butter, which promises richness and subtle sweetness in the sandwich.

    2. Turkey Vegetable Soup with Stuffing Dumplings — Let stuffing shine in this big-batch soup recipe by balling up the bread casserole with whisked eggs and seasonings to create hearty dumplings.

    1. Turkey Tetrazzini — If you’re looking to feed a crowd of lingering holiday houseguests, Tyler Florence’s big-batch tetrazzini (pictured above) is a go-to pick. Tyler uses turkey instead of chicken and tosses the pasta with a smooth mushroom sauce before baking.

  • What to Watch: It’s One Big Party This Weekend on Food Network 28 Nov 2014 | 7:30 am FN Dish – Food Network Blog

    Damaris' Karaoke PartyWe hope you’re in a festive mood this weekend, because the Food Network chefs are ready to celebrate. Tune in to The Pioneer Woman, Trisha’s Southern Kitchen, Giada at Home, Guy’s Big Bite and Southern at Heart for everything from a birthday party to an office party to a slumber party.

    If you want to keep up the excitement, check out all-new episodes of Rewrapped, Guy’s Grocery Games, Holiday Baking Championship and Cutthroat Kitchen. There are all kinds of food shenanigans involved, ranging from fruitcake to marshmallow guns. And if you want to wind down with mouthwatering recipes, watch Farmhouse Rules for dishes like Classic Rosemary Lamb Chops, Twice-Baked Potatoes, Sauteed Garlic Broccoli Rabe and B and W Chocolate-Dipped  Shortbread Cookies.

    The Pioneer Woman: Office-Warming Party

    In honor of their new office, The Drummonds throw a party. Ree sets up a Shrimp Cocktail Bar with three different sauces; Avocado Crema, Classic Cocktail and Remoulade. In addition to that, she cooks Spicy Italian Meatballs, Bacon-Wrapped Dates and Brownie Pops.

    Saturday 10a|9c

    Trisha’s Southern Kitchen: Just Because Party

    Trisha and her friend Karri throw a “Just Because” party. They serve Chicken and Wild Rice Casserole, Zucchini Cakes with Herb Sour Cream and Fresh Apple Cake, and Trisha whips up her signature cocktail.

    Saturday 10:30a|9:30c

    Rewrapped: Ritzy Business

    The episode of Rewrapped centers on the chefs trying to make elaborate meals out of Nabisco Ritz Bits with Cheese.

    Saturday 1|12c

    Giada at Home: Slumber Party with Alie and Georgia

    Giada De Laurentiis serves breakfast food in honor of being a guest at the Hollywood Improv for Alie Ward and Georgia Hardstark’s show Slumber Party with Alie and Georgia. She makes Bloody Mary Dip, Silver Dollar Pancake Sandwiches and Eggs Benedict Deviled Eggs. Alie and Georgia also get in on the fun and prepare a Lavender Chamomile Tequila.

    Sunday 10:30a|9:30c

    Guy’s Big Bite: Cravin’ Cajun 

    Guy Fieri cooks up Cajun BBQ Prawns, Jicama Black Bean Salad and Plantain Pancakes for a party with friends.

    Sunday 11a|10c

    Southern at Heart: Cocktail Party Bites

    Damaris and her friend Sam throw a karaoke party for their birthdays. But singing isn’t the only special aspect: Damaris serves her guests Fish Taco Wraps, No-Bake Peanut Butter Cheesecake Pops and Butter Bean Hummus.

    Sunday 12|11c

    Farmhouse Rules: Fabric of a Farm Town

    Nancy has her friends over for lunch and serves Classic Rosemary Lamb Chops, Twice-Baked Potatoes, Sauteed Garlic Broccoli Rabe and B and W Chocolate-Dipped Shortbread Cookies.

    Sunday 12:30|11:30c

    Guy’s Grocery Games: The Weighting Game

    The contestants are put to the test with an intense round of Food Wheel and a treacherous Red Light Special.

    Sunday 8|7c

    Holiday Baking Championship: The Great Holiday Cake-Over

    The five remaining contestants are forced to tackle fruitcake and the yule log.

    Sunday 9|8c

    Cutthroat Kitchen: S’Mortal Combat

    The sabotages are greatly varied in this episode as the contestants are faced with a block of ice, dim sum and s’mores — but not without a marshmallow-gun target practice first.

    Sunday 10|9c

  • Simple, Strong Snacks: Foods to Fuel Your Black Friday Shopping 27 Nov 2014 | 1:00 pm FN Dish – Food Network Blog

    Fig-and-Walnut Energy BarsYou’ve successfully conquered Thanksgiving dinner — now it’s time to look ahead to the next seasonal feat. Holiday baking? Not yet. First comes Black Friday shopping, and given the early hours, long lines and potentially feisty crowds you may encounter, you’ll indeed need a few go-to foods to fuel the day. This year, instead of resorting to shopping mall concession stands, bring with you some fuss-free eats — think easy-to-pack bites that you can munch on throughout the day. Read on below to find some of Food Network’s favorite on-the-go snacks to keep you shopping-ready all day long.

    Chewy, subtly sweet with a bit of crunch, Fig-and-Walnut Energy Bars (pictured above) from Food Network Magazine provide just the kind of early-morning bite needed to kick off the day. These quick-fix bars feature a fragrant blend of ground cinnamon and ginger, plus chopped walnuts, dried figs and oats for a contrast of textures.

    Hummus in a HurryFor something a bit heartier, look to Alton Brown’s Hummus in a Hurry (pictured above). This 15-minute blend of canned chickpeas, fresh garlic and refreshing lemon juice is a cinch to pull together, and when packed with crunchy carrots or crackers, it’s a family-friendly snack you can count on.

    Sweet and SaltinesSatisfy both your sweet and savory cravings with Trisha Yearwood’s Sweet and Saltines (pictured above), a last-minute recipe that takes just a handful of everyday ingredients to prepare.

    Still in turkey mode? Visit Thanksgiving Central for must-try ideas for putting leftovers to work.

  • Sunny’s Italian Sausage-Stuffed Acorn Squash — The Weekender 27 Nov 2014 | 10:00 am FN Dish – Food Network Blog

    Sausage-Stuffed Acorn SquashI don’t know if it was trendy in the 1980s or if it was a particular quirk of my mother’s, but we ate many a meal of stuffed vegetables during my childhood. No hollow or overgrown vegetable was safe. Peppers of all colors, giant zucchini, tomatoes and even, occasionally, avocados were filled with a medley of rice, protein and onion, then draped with shredded cheese and run under the broiler.

    I’m fairly convinced that the reason my mom liked this particular style of dinner prep so much was that it gave her the opportunity to stretch a pound of meat across several meals and use up all manner of odds and ends from the crisper. I also suspect that she tucked more vegetables into the filling than I was aware of as a small child.

    Many years have passed since I groaned at the idea of a meal of stuffed peppers or summer squash. In fact, now that I’m in charge of the grocery budget and my refrigerator’s ecosystem, I can see the many virtues in this style of cooking.

    Right now, we’ve got a world of winter squash available for the stuffing. I like Sunny Anderson’s Italian Sausage-Stuffed Acorn Squash, but truly, just about any combination of savory veg, meat (or crumbled tofu), and grain works wonders. This weekend, instead of clearing out the fridge with a big pot of soup, finish off those holiday tidbits by sauteing them and stuffing them into acorn squash. Tell your family that the Weekender told you to do it!Acorn Squash

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