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Rick Browne, Ph.B takes a look at Australia’s love affair with barbecue in “Baang-gaa to Barbies: Australia’s Barbecue Heritage,” excerpted from the May/June issue of Burn! Magazine.

 Group BBQ on a beach Down UnderLet me smash a common misconception about Australian barbecue: Down Under, they cook prawns —no one here “slips another shrimp on the Barbie.”

In fact, cooking shrimp, er, prawns on a barbecue was never all that popular. At least, not until a certain macho, crocodile-wrestlin’ movie star uttered the quote in a 1980s ad campaign to get Yanks to go Oz (that’s Australia, for those of you who can’t keep up).

Aussie barbecues back then usually consisted of “mystery bags,” or “snags” of various sorts—that’s sausages to you and me—which were cooked up on flat grills or hot plates. “Don’t fork the snags,” was the warning heard most often, as an inexperienced griller might puncture the snag with his or her fork and let all the juices leak out.

Like their U.S. counterparts, Aussies today are much more sophisticated when it comes to grilling. Today’s barbecue menu might feature such exotic fare as Malaysian spotted prawns marinated in Chinese hoisin and Japanese sake, dusted with lemon myrtle and drizzled with a honey-onion-macadamia nut sauce.

Aussies use their barbecue grills much more often than we Americans do. In fact, we’re third on the list of the world’s most avid barbecuers, after Australia and South Africa. Even the government participates by mandating free gas or electric barbecues in parks, beaches, and campsites. And if you come across the rare Barbie that’s not free, the twenty cents to operate is still a deal.

When it comes to backyard grilling, Australians prefer faster-cooking, uncovered flattop gas grills, as opposed to slower-cooking, covered charcoal grills. Recent legislation banning backyard fires in and around major cities has boosted the use of gas barbies, especially as devastating bush fires become more and more common.

Even boaters and yachtsmen take part in the barbecue craze, mounting stainless steel propane barbies on the aft decks of their vessels. Three-quarters of the yachts we saw on an afternoon cruise had barbecues mounted on the stern rails.

And when we consider Aussie barbie, let’s not forget that the native aboriginals where here first, about 40,000 years before the British Empire landed a boat full of convicts on the continent’s shores. In that time, the aborigines perfected “bush tucker”—the fruits, vegetables, and game harvested in the wild—and the best methods with which to cook it. That’s right, barbecue.

Read the full article, as well as Rick’s recommendations for the best restaurants Down Under in the May/June issue of Burn! Magazine, out now.


Ambergris Caye, Belize This particular “burger” is a fired-up re-creation of a fish sandwich one of our editors devoured in the tiny town of San Pedro on Ambergris Caye, Belize. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Serve with Curried Pineapple Serrano Salsa, french fries, crispy cole slaw, and to toast Elvie, a frosty tamarind cooler.

Belizean Rubbed and Grilled Fish Burger

1 teaspoon ground habanero chile
1 teaspoon garlic salt
1 teaspoon ground thyme
½ teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 tablespoon olive oil
4 small white fish fillets, such as snapper, trigger fish, or grouper
4 rolls

Curried Pineapple Serrano Salsa

1 ripe pineapple, peeled, cored, and cut in 1/4-inch slices
3 serrano chiles, stems removed, chopped
2 tablespoons rice wine vinegar
1 tablespoon orange juice
2 teaspoons curry powder
2 teaspoons brown sugar
1 tablespoon chopped fresh cilantro


In a bowl, combine the chile, salt, garlic, thyme, allspice and nutmeg. Brush the fillets with the oil and dust with the spice mixture. Allow to sit at room temperature while you prepare the grill. Cut the rolls in half length-wise and brush with 1 tablespoon oil. Grill the fish in a grill basket over medium heat until done, about 5 minutes per side, or until the fillets flake. Grill the rolls to slightly warm.

To make the salsa, grill the pineapple slices or heat in a pan for 5 to 10 minutes until the pineapple is browned. Dice the pineapple. Combine all the ingredients for the salsa, except for the cilantro, and allow to sit at room temperature for an hour to blend the flavors. Toss with the cilantro and spread over the fish burgers.


Yield: 4 servings
Heat Scale: Medium


Latest dispatch from the Burn! Blog...

Wine Pairing App on iPhoneHave you ever stood in the wine section at your local grocery store or Costco and felt completely and utterly lost, unsure of which bottle is the right one for you? Finally, you no longer have to be a sommelier to buy wine like one!

A free mobile application is taking the guesswork out of finding and purchasing wine. The new Natalie MacLean Wine Picks & Pairings app lets you use your smartphone camera to snap a picture of any bottle label bar code in the liquor store. With one click, you can get tasting notes, scores, and food pairings.

“You’re in the wine shop wondering if you should buy the bottle with the castle on its label or the one with the fluffy squirrel,” says Natalie MacLean, the editor of one of the largest wine web sites at www.nataliemaclean.com. She created the tool to make buying wine easier for consumers. “Now you just point and click to find out if that pinot noir actually is a good wine to go with [tomorrow night’s dinner]. No more guesswork based on castles and critters.”

You can scan the wines right in front of you at the store. The app’s key features allow you to:

- Instantly access tasting notes, scores, prices, recipes and food pairings
- Search 150,000 wines at liquor stores across the country
- Track your purchases in your virtual cellar with just a few clicks
- Create a wine journal with your own wine notes and pictures in the app
- Share your wines and pairings on Twitter and Facebook

The app, designed by Fluid Trends, bundles a suite of 10 wine apps including reviews, cellar journals, recipes, food pairings, articles, blog posts, a wine glossary, a bi-weekly newsletter, a Natalie MacLeandirectory of wineries around the world and excerpts from Natalie’s bestselling book Red, White and Drunk All Over as well as her new book out this fall Unquenchable: A Tipsy Quest for the World’s Best Bargain Wines.

A certified sommelier and winner of the World’s Best Wine Writer award at the World Food Media Awards, Natalie wrote and vetted all the pairings and wine reviews in the app rather than relying on computer-generated algorithms and crowd-sourced material. She is the only person to have won both the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation and the M.F.K. Fisher Award for Excellence in Culinary Writing from Les Dames d’Escoffier International, but to amateur wine lovers everywhere, she’s a hero.

Cheers to that!

Download the free  app for iPod Touch or iPhone on iTunes. For BlackBerry, visit App World. For Droid, Nexus One, Nokia, Windows 7 and other smartphones, use the mobilized web site here.


Cinco de Mayo StampWe’re cooking up this classic enchilada dish in honor of Cinco de Mayo. This dish features stacked, not rolled, enchiladas covered in ground beef and pork and smothered in red chile sauce. It was originally served at the early 1960s Albuquerque restaurant, Videz. The restaurant was torn down to make way for Interstate 40, but the recipe lives on in the pages of the May/June issue of Burn!

Stacked Red Chile Enchiladas

6 to 8 dried red New Mexican chiles, stems and seeds removed
1 clove garlic
1 teaspoon ground Mexican oregano
1/2 pound pork, cubed from a roast or chops
1 to 1 and 1/2 pounds very lean ground beef
12 corn tortillas
Vegetable oil for frying
2 cups grated cheddar or Monterey Jack cheese
1 medium onion, chopped

Cover the chiles with very hot water and soak for 20 to 30 minutes or until limp and partially rehydrated. Place the chiles in the blender (they should loosely fill 3/4 of the container, if more, make two small batches.) Fill the container up near the top with water. Drop in the clove of garlic and sprinkle the top with the oregano. Add a little salt at this stage if you wish. Blend for 2 to 3 minutes on high or until a homogeneous or orangish-red mixture is obtained.

Pour the mixture into a saucepan and add the pork. Cook, covered over a very low heat or uncovered at a slight bubble, for 2 to 3 hours. If cooked uncovered, periodically add water back to original level to maintain proper consistency which I can only describe as medium soupy.
Remove the pork pieces and save for another meal such as carne adovada. Place the chile sauce in the refrigerator and cool. Remove any fat that congeals on the top.

Season the beef with a little salt and pepper and saute in a skillet until the meat is no longer pink. Combine the sauce and beef and simmer, covered, for an additional 30 to 45 minutes.
Fry three tortillas per person in a couple of inches of oil until they are slightly harder than taco shells. As they are removed from the oil with tongs, dip each into the red chile pot until they are fully submerged. Remove, place on a plate and top with some cheese and onion.
Continue the process until the tortillas are stacked three high on each plate.

Ladle red chile, including a small amount of the meat, over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack. Cover the enchilada lightly with grated cheese and place in a 250 degree oven for 20 minutes.

Yield: 4 servings
Heat Scale: Medium

This article was originally posted in the Burn! Blog. Check out more great recipes and articles here.


Spicy Spring Grilling, 2

Posted by: Kelli Bergthold

Tagged in: recipe , grilling , fiery foods

Tuscan Devil ChickenTuscan Devil Chicken

In Italian, this chicken is called pollo alla diavolo because of the addition of crushed red pepperoncini chiles, the same kind that is sprinkled on pizzas to liven them up. Traditionally the chickens are split before grilling, but you can use a rotisserie if you wish–it just takes longer to cook. Adding rosemary branches to the fire makes a very aromatic smoke. Make this a true meal off the grill and serve the devil chicken with Grilled Panzananella Salad and Grilled Jalapeño Polenta.


The Chicken
1 4-pound chicken

Devil Marinade
2/3 cup dry red wine such as Chianti
1/3 cup olive oil
2 tablespoons lemon juice, fresh preferred
11/2 tablespoons finely chopped fresh rosemary or 11/2 teaspoons dried
11/2 tablespoons finely chopped fresh sage or 11/2 teaspoons dried
2 teaspoons crushed red chile, pequin for hot, New Mexican for mild
2 cloves garlic
1/4 teaspoon salt

Using poultry shears, or a heavy knife, cut down both sides of the backbone to cut the chicken in half. Remove the backbone and place the chicken on a cutting board skin side up. Press hard on the breastbone to break it and flatten the bird.
In a bowl, whisk together the marinade ingredients. Coat the chicken with the marinade, place in a plastic bag, and marinate for 2 hours in the refrigerator.
Lightly oil a clean grill surface. Remove the chicken and place the remaining marinade in a small saucepan and simmer for 20 minutes. Place chicken on the grill, skin side down and weight down with a cast iron skillet so the chicken remains flat. Grill for 15 to 20 minutes per side, basting frequently with the marinade until the juices run clear when pierced with a fork, or when the internal temperature reaches 160 degrees F. To serve, use a cleaver to chop the split chicken halves into quarters.

Yield: 4 servings
Heat Scale: Medium


Photo courtesy GailloZafferano.


Chile StethescopeThe much sought after cure for cancer could be heating up. Recent findings from the University of Texas MD Anderson Cancer Center suggests that capsaicin, the active chemical compound that gives chile peppers their heat, may reduce and even block chronic inflammation pathways in cancer cells.

In an article posted on MD Anderson’s blog, professor in the Department of Experimental Therapeutics, Dr. Bharat Aggarwal, Ph.D., points out that, "Symptoms common in cancer patients, such as depression, fatigue, neuropathic pain, metastases and tumor growth, are due to inflammation. By using capsaicin, we can inhibit these things."

While capsaicin has long been linked to boosting metabolism, lowering the risk of ulcers, and reducing muscle pain and inflammation, scientists say its cancer-curing potential has yet to be fully tapped. One problem holding scientists back?

"Chiles are a double-edged sword -- a little bit is good, but too much is bad," Aggarwal says. "Many people's stomachs can't handle red chile."

In a recent Phase III placebo-controlled trial at the Geisinger Clinical Oncology Program in Danville, Pa., many patients experienced discomfort with a topical capsaicin ointment. And while patients in the trial preferred the capsaicin to the placebo as a pain-reliever, the extreme heat of most pepper varieties may prove too hot to handle – for now, at least.

Read the full article from the MD Anderson Cancer Center here.


Charleston Pepper SunIn an article posted on The Atlantic’s website last week, Gary Paul Nabhan, co-author of Chasing Chiles: Hot Spots Along the Pepper Trail, addressed the relationship between farming in the Southwest and climate change—both food production and food security have been cast into question with the growing scarcity of water and unpredictable growing seasons and weather patterns, such as drought.

Nabhan points out that with water capacity near its limit for cities and rural agricultural areas, “food security in the Southwest depends upon the security of water supplies being delivered to irrigable land. That capacity, we can now see, has been severely impaired by urban growth in the Sunbelt since World War II, and is likely to be further impacted by the vagaries of weather shifts.”

The burden of addressing such trends, says Nabhan, falls on both the consumer and farmer, and while individual responses may not be enough to reverse the trends. Sustainable agriculture and good farming practices may be the best way to counter the growing threat of food security in the region.

In Chasing Chiles, Nabhan, along with co-authors Kurt Michael Friese and Kraig Kraft, set out to discover the history and potential of America’s heirloom chile varieties. Their journey reveals the chile pepper’s dynamic role in understanding climate change and the future of food production.

So how can food producers and eaters in the Southwest improve their “foodprints?”

“Eat and farm as if the earth matters, as we should have been doing all along,” says Nabhan in Chasing Chiles. “Regardless of how quickly we can implement the specific fixes proposed to mitigate climate change, we all need to reduce our carbon [footprint] and adapt to change in ways that keep the earth’s bounty as diverse, as delicious, and as resilient as possible.”

As an orchard keeper and chile grower, Nabhan has committed to do his share to curve the growing trend of climate change by conserving water between rainfalls, growing regional-appropriate crops, such as drought and heat-tolerant heirlooms, and soil-building.

For the rest of us, Nabhan, Friese, and Kraft have these suggestions in Chasing Chiles:

  1. Explore, celebrate, and consume what diversity can be found locally.
  2. Farmers’ knowledge and problem-solving skills are assets for coping with and adapting to climate change.
  3. Eaters (chefs and consumers) need to vote with their forks, wallets, and ballots in support of more diverse and regionally self-sufficient food systems.
  4. Climate change is best dealt with as one of many compounding factors, not as an environmental impact apart from all others.
  5. Empower local food communities to be “co-designers” of local solutions to global change, and then to creatively transmit their solutions to other communities.

If nothing else, says Nabhan, “I get down on my knees and put my hands into the earth.”

Read more about the history of chiles in America, and their tenuous relationship with biodiversity and climate change in Chasing Chiles, available at Amazon. Click here to read the full article from The Atlantic.


Sources:

“Farming in the Time of Climate Catastrophe,” by Gary Paul Nabhan, www.TheAtlantic.com

Chasing Chiles: Hot Spots Along the Pepper Trail, by Kurt Michael Friese, Kraig Kraft & Gary Paul Nabhan, © 2011 Chelsea Green Publishing


From the Burn! Magazine Blog...

Andalusian Paella

March 27th is national Paella day, and if you’ve never had a chance to try this famous Spanish dish, it’s the perfect time. Paella is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.

In its most traditional form—called paella Valenciana, it is made up of rice, green vegetables, some kind of meat, snails, beans, and spices—including saffron and garlic. Other varieties include seafood paella, in which seafood is substituted for the meat and snails of the Valencia recipe, or mixed paella, which contains both meat and seafood.

True paella Valenciana is a treat for any fan of Spain’s gamey, earthy dishes, but if the thought of snails in your paella sounds a little too traditional, we suggest this mixed paella recipe from One Tribe Gourmet.com.

Andalusian Mixed Paella

1 ripe tomato
1/2 cup white wine
1 red onion, chopped
12 black mussels, beards removed & scrubbed
1/2 cup extra virgin olive oil
1/2 red onion, extra, finely chopped
2 pieces Italian sausage, cook ahead & sliced
2 wood roasted paquillo peppers, chopped
1 teaspoon cayenne pepper
1 cup sivaris bomba paella rice
1/2 teaspoon Spansih saffron threads
2 cups organic chicken stock, heated
1/2 cup frozen peas
12 extra large shrimp, unpeeled
12 little neck clams
1 handful parsley, chopped
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon Spanish pimenton smoked paprika

Heat the wine and onions in a saucepan over high heat. Add the mussels, cover for five minutes. Remove from the heat, discard any unopened mussels, and drain, reserving the liquid to use later in the recipe. Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian sausage (sliced) cook for five minutes, or until softened. Add the chopped tomatoes, paquillo peppers, pimenton smoky paprika, & cayenne pepper. Season with sea salt & freshly ground black pepper. Stir in the reserved (wine/mussels) liquid, then add the rice and stir again. Blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring. Put the peas, shrimp, clams on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes. Leave to rest for 5 minutes, then add the parsley.

Serves 4
Heat level: Medium

Find more great recipes and articles on the Burn! Magazine blog at www.burn-magazine.com!


Dave DeWittHot spot EatMoreHeat.com is using the wave of the future to broadcast the Fiery Foods Show LIVE! Check out their Stickam live broadcast of the show floor, and tune in for interviews with exhibitors, their products, and other special guests. The show starts this morning at 10 AM with Pope of Peppers Dave DeWitt – don’t miss it! During the live broadcast, they’ll also be giving away free one-year subscriptions to Burn! Magazine. The winners will be selected by each segment guest and will be awarded to the viewer that asks the best question during their segment. If you’d like to submit a question, register for a free account at Stickam.

AND THIS JUST IN: Saturday's live feed brought in 20,000 viewers! Check out what it's all about here, or learn more about today's schedule from Eat More Heat!


 

 

Burn! MagazineIn honor of the debut of Burn! Magazine, we're giving away the first issue for free! But that's not all! We're giving away three disc-it grills, gift boxes from The Spice House, and six jars of the special edition El Pinto Scorpion Salsa! Stop by booth 417 at the show for details.

If you can't make it to the Fiery Foods Show this year, you can still register for these awesome freebies - fill out your name, email, and phone number here! We'll notify you via email if you've won! And don't forget to visit the Burn! website at www.burn-magazine.com to get the first issue FREE!

Visit the Burn! Magazine blog to see Saturday's winners! Click here.


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