Dave's Fiery Front Page
Exploring the World of Spice and Smoke
Tags >> beverages
Posted by: Lois Manno
on Jul 01, 2011
This drink looks too good to be legal...but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan's West Village. Check out the recipe on the Burn! Blog here.
Posted by: Dave DeWitt
on Feb 26, 2011
Tagged in: tasty travel
, spicy drinks
, spicy desserts and sweets
, nonfood chile items
, life along the Rio Grande
, hot sauce
, food trends
, Fiery Foods BBQ Show
, chile pepper gear
, barbecue products
The 23rd annual show, beloved by foodies in the Southwest and elsewhere, takes place at the lovely Sandia Resort and Casino at the Tramway exit of I-25 north of Albuquerque. For the fifth year in a row, the show is sold out of exhibitor space. This year, we have a record number of trade buyers attending, and will feature the following highlights.
The launch of Burn! digital monthly magazine. Get your free first copy at the Burn! booth, number 417.
The Great Disc-It Giveaway. Nevin of Disc-It made 3 fiery foods themed Disc-Its, and you can register at their booths, 107 & 109.
The Pace Chef's Challenge, featuring three Albuquerque chefs vying for the "best dish made with a Pace brand of salsa." It happens at 2 pm each day in the rotunda area at the east end of the main lobby.
Eat More Heat Live. Broadcasting live from the show on Stickam.com during show hours Saturday and Sunday. Next the the El Pinto booth in the main lobby.
Book Signings. I'll be signing copies of my three latest books in the Rio Grande Books booth (315), each day at 3pm.
The doors open to the general public at 4 pm Friday. See you at the show! Complete show information is here.
Posted by: Dave DeWitt
on Jan 26, 2011
Time: Earlier This Week
Location: A Poorly Stocked Wine Store in Todos Santos, Baja California Sur
The Players: Bill and Roberta, Dave and Mary Jane, Numerous American Retirees, and One 30-Something Yuppie Store Owner Undoubtedly from the American California
“This is one of Baja’s best wines,” he said, indicating a dark red bottle. “Can I pour you a glass?”
“How much?” I asked.
“For a case?” I teased him.
“A glass,” he countered.
“At that price, it must be good,” I replied.
“You’ll love it,” he said. “It’s an artesanal wine.”
“What does that mean in the land of beer and tacos?”
“Small batches. Hand-crafted by dedicated wine people who know their terroir.”
“Sure,” I said. He poured for Roberta and me. I sipped.
“Notes of blackberry,” he announced. “A subtle balance of intensity and spirit.”
Jug wine, I thought, this is even inferior jug wine, but kept silent.
“What do you think?”
I glanced at Roberta, who was trying to keep from laughing while she sipped the same thing.
“What do you think?” he repeated.
Three-Buck Chuck is ten times better entered my mind. Roberta shrugged and winked, waiting for me to cut this pretentious ass into small ribbons of sour grapes. I took a smaller sip just to be sure. Mary Jane looked over, expecting me to ask the guy if this was the first red wine he had ever tasted.
“Wonderful, isn’t it?”
I almost said, If Thunderbird ever made a red wine, I would buy it instead for two bucks a bottle. At least I didn’t spit it out all over his counter,
He waited for me to rave about it. Instead, I stared at him for a long five seconds, gently set the nearly full glass in front of him, turned, and walked out of his shop without a word. Roberta, Bill, and Mary Jane followed me, grinning.
“Let’s go home and have some real wine,” Roberta suggested, looking to see if I was angry.
“Great idea,” I said, smiling, and we all walked to the car.
I sure have matured in my old age, I thought. Don Rickles slowly revolved in his grave.
Posted by: Dave DeWitt
on Dec 02, 2010
Here at the SuperSite, we have assembled a tasty array of holiday articles and recipes from many of our writers. Chile peppers are a common theme and appear in Christmas recipes around the world, from snacks to desserts. Here is a brief overview.
Red and Green For the Holidays. Mistletoe and holly are endangered species around here—everywhere we look in the Southwest, the traditional red and green decorations of the holiday season are dominated by the very same colors of New Mexico’s powerful state vegetable, the chile pepper. The abundance of chile gift items boosts the pungent pod to primary status as a New Mexico Christmas symbol.
A Chile-Blessed Christmas Around the World. New Mexico is not the only place where the pungent pod plays a roll in holiday fare. In many countries where Christmas is celebrated, chiles are an integral ingredient in traditional holiday foods.
Deep-Fried Cajun Turkey for Christmas. Despite the three-day process, it’s well worth the effort to cook turkey this way. Created in the South, this method of cooking a turkey is gaining popularity all across the country. This process produces a succulent turkey and if the oil is at the correct temperature, a crisp, not greasy skin.
Sizzling Snacks for Holiday Entertaining. Ah, the holidays…when friends can drop in unexpectedly and expect to be fed. Don’t be caught unprepared! Here in New Mexico, a really great party always contains some spicy munchies. Chile peppers can be found in every course, from drinks and appetizers to entrees and even dessert.
Christmas Eve Dishes from New Mexico. Christmas Eve in New Mexico is a very special night steeped in tradition and probably no other image symbolizes the season more than the flickering lights from the brown paper bags, called luminarias or farolitos, that line the walkways and outline buildings and houses throughout the state.
A Multi-Cultural Holiday Feast. It's the time of year that friends and family gather to enjoy each other's company, to reflect on the year that is passing, make resolutions for the upcoming one, and hopefully, eat way too much hot and spicy food and barbecue. The celebrations seem to be non-stop for the entire month. Ever wonder why there are so many in December?
Heavenly Holiday Treats: Desserts with a Tangy Twist. As a devout chilehead, I constantly look for a little bit of heat in my food. I've found my favorite recipes for fiery appetizers, sizzling soups, and exciting entrees. The only category that I was disappointed with was desserts. As rich, creamy, and decadent as desserts can be, there was something missing: a little spice, a little zing, a little heat. That's what I was searching for.
Spicy Drinks for New Year's. Many people compose their New Year's Resolutions at this time of the year, but I prefer New Year's Revolutions: hot and spicy drinks to celebrate in a toast to the coming year, which I vow to make the best year of my life. Yes, yes, I've been known to be infected with PMA: Positive Mental Attitude. Salud!
Posted by: Kelli Bergthold
on Sep 12, 2010
Many wondered which deep fried concoctions would snag the Big Tex Choice awards for Most Creative and Best Taste at the 2010 State Fair of Texas; this year’s winner for “most creative” fried food is something every football-loving, beer-guzzling guy dreams of—Fried Beer. It’s really a deep fried pretzel pocket filled with Guinness, but the process doesn’t burn off the alcohol, so the recipe is strictly 21 and over.
“I was lazy,” said inventor Mark Zable of his motives for frying up a pocket of battered beer. Zable, who runs a Belgium waffle stand at the fair, has been a Big Tex Choice finalist twice before.
The Big Tex Choice award for Best Taste went to Texas Fried Frito Pie from the boys over at Bert’s Burgers & Fries stand. It’s a combination of Texas chili, sharp cheddar cheese and Frito corn chips lightly battered and deep fried, and according to its creator, it takes tastes back to the Golden Age of Fair Food.
Other entries included Deep Fried S'mores Pop Tarts, Fried Chocolate, Deep Fried Frozen Margaritas, Fried Lemonade, Fernie’s Fried Club Salad and Fried Texas Caviar.
Want more fried State Fair delicacies? Click here!
Posted by: Dave DeWitt
on Jul 23, 2010
At the BrewDog Micro Brewery, in Fraserburgh, Scotland, the whacked-out brewers have created the strongest and most expensive beer in the world. In fact, it's called End of the World, and it's packaged in a taxidermied squirrel or stoat (weasel). It's done through "Extreme ABV Brewing," and they have "frozen, hopped and oak-aged stronger beers than have ever before been made in the history of beer." "ABV" is "alcohol by volume," and 55% means that the beer is 110 proof. They only brewed 12 bottles of End of the World, a Belgian blone ale, the price was set at $765 each, and they sold out.
How do you drink it? In their words: "This 55% beer should be drank in small servings whilst exuding an endearing pseudo vigilance and reverence for Mr Stoat. This is to be enjoyed with a weather eye on the horizon for inflatable alcohol industry Nazis, judgemental washed up neo-prohibitionists or any grandiloquent, ostentatious foxes."
And the significance of this beer? "The impact of The End of History is a perfect conceptual marriage between art, taxidermy, and craft brewing. The bottles are at once beautiful and disturbing – they disrupt conventions and break taboos, just like the beer they hold within them. This beer is an audacious blend of eccentricity, artistry and rebellion; changing the general perception of beer one stuffed animal at a time." For more information on BrewDog, go here.
Posted by: Lois Manno
on Jun 01, 2010
Why brew a beer so hot that it melts taste buds and brings tears to drinkers’ eyes? To do something different. In a world full of pilsners, pale ales and porters, thinking a little outside of the box keeps things exciting at Twisted Pine Brewery. “Ghost Face Killah” ghost chile beer packs the heat of six different chiles, including anaheim (New Mexican), fresno, jalapeño, serrano, habanero and the infamous ghost chile (Bhut Jolokia). The beer will be released at the Snowmass Chili and Beer Festival, June 4-5.
At a staggering 1,000,000 Scoville heat units, the ghost chile pepper is twice as hot as the nearest Red Savina pepper. This has earned the Bhut Jolokia certification as the hottest chile pepper in the world by the Guiness World Records.
Based in Boulder, Colorado, Twisted Pine Brewing Company has been handcrafting beer since 1995. Read more about their other unique brews here.
Posted by: Dave DeWitt
on Jul 08, 2009
Heaven Hill Distilleries, Inc., the nation’s largest independent family-owned spirits supplier, has announced a licensing agreement with McIlhenny Company of Avery Island, Louisiana, creator of Tabasco® brand Pepper Sauce, to produce Tabasco™ brand Spicy Tequila and has launched it in select markets. It is now available in Dallas, Houston, Georgia, Indiana and North Carolina. They sent me a sample and I tried it straight up, licking salt off my hand, taking a sip, and licking a sliced lime. I thought it was excellent, and the heat level is only about a one on a one-to-ten scale."We are tremendously excited about the prospects of Tabasco brand Spicy Tequila and this licensing agreement with McIlhenny Company," stated Heaven Hill Distilleries president Max L. Shapira. "Like our company, McIlhenny is family-owned and independent, so this is a partnership built on commonalities and mutual benefits." Paul McIlhenny, who I interviewed for my video documentary, "Heat Up Your Life," added: "Tabasco brand Pepper Sauce and Tequila have been served together for a long time…it's a complementary taste combination that has been enjoyed all over the world." Paul took really good care of the film crew when we stayed in one of his plantation mansions on Avery Island. He personally made a crawfish boil for us, spiced up with guess what.
2 oz. TABASCO™ Spicy Tequila
1 oz. Orange Liqueur
2 oz. Lime Juice
Shake over ice and strain into salt-rimmed Margarita glass. Garnish with a lime wheel.
1 oz. TABASCO™ Spicy Tequila
2 oz. Tomato Juice
1 Dash Lemon Juice
1 Dash Celery Salt
Shake all ingredients with cracked ice and strain into an old-fashioned glass over ice cubes. Garnish with a lemon slice. For extra-hot Bloody Maria, substitute TABASCO® Bloody Mary Mix for tomato juice.
Posted by: Dave DeWitt
on Jun 30, 2009
Gwynne Spencer reports: "Mead was the first wine" is the motto of Bacchus Meadery. Their new Vesta Mead takes on a unique red chile flavor that fires up your brain and taste buds. Named after Vesta, the goddess of the fire, this delightfully light and spicy mix of honey and whole red chiles is not sweet, as are many meads. Made only with pure Colorado honey from Mad Hava hives in Lyons, Colorado, and using an ancient formula of water, honey, and yeast, mead-making brothers Jason and Adam Kittel will soon begin taking orders for bottles and cases of Vesta as soon as they get this new flavor federally approved for their small meadery in Loveland, Colorado.
"Mead has always been linked with love, and so we located in Loveland," Jason admits. Mead was traditionally the drink for a month after marriage, to assure fertility and sons (thus the word "honeymoon"). While Bacchus Meads take a little longer for birthing (4 months), they still have a delicate, non-sweet, non-cloying light clean taste, not chunky like some meads. The red chile flavor is unique to Bacchus.
"Now drink it just the way I tell you," advises Jason in his chile-red toga. "A little taste on your tongue, another little taste on the back of your tongue.....now shoot the rest of it all in one gulp and feel it on the back of your throat." An early morning taste-tester at the Mancos Renaissance Faire on June 28th smiles broadly, "Ahhhh.....mead for breakfast. It's what America needs." The heat in the mead comes from fresh whole red peppers resting in the mead, "like little tongues of fire." It lives up to its name, Vesta, whose sacred flames were kept alive for thousands of years.
At about $15 a bottle plus shipping (about $7), Vesta will be a great fall gift for balloonists and Bacchanalias. On their website, here, you'll also find: Stator, made from a very traditional mix of clover and wildflower honey; Priapus, a smoky sweet vanilla-and-maple mead made using a Celestial Seasonings tea; Cupid, with a bright "make you happy in the morning" cherry flavor with a dry start and a tart finish; Bellona, made with agave nectar begs for a sliced lime as an alternative to margaritas; Venus, an almond-tinged mead; Slascha, chocolate-spiced to warm your winter bones, and of course, Vesta, the chile-powered mead.
The Bacchus Boys will be offering taste testings at Castle Rock Wine Festival (July 25th), Palisade Pirate Festival (August 21), Breckenridge Wine Festival (September 5) and Colorado Mountain Wine Festival (September 19th). They are hoping to make it to this year's Fiery Foods show, too. For more information, call (303) 552-1987 or e-mail here.
Gwynne Spencer writes from her secret rebel base by the Mancos River under the watchful brow of Mesa Verde. Reach her here.