• 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






Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> fiery foods

Popular Plates Fiery Foods CoverOn June 28th, my latest publication, entitled “Popular Plates: Fiery Foods” will hit all the major newsstands in the U.S., including Barnes & Noble, Home Depot, Borders, Costco–all the big box stores.  The publisher, Source Interlink Media is printing 200,000 copies, which is by far the largest print run of any of my publications.  Essentially, this is a book in magazine format that traces the history of spicy foods from the first chile peppers in the Americas to how we cook with them today.  This bookazine makes a great gift for the chilehead in the family, or a friend who wants to get started eating the hot stuff.  There are 80 recipes from all over the world from basic to advanced, plus many photos and illustrations.  I certainly hope everyone enjoys it!


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


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.


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 Southwest Table 1

Posted by: Dave DeWitt

Tagged in: recipe , history , grilling , fiery foods

Cover of The Southwest TableEveryone is invited to our Cinco de Mayo Book Launch Demo and Signing.  I'll be cooking some spicy dishes on a Disc-It for sampling, and the restaurant will provide snacks, or you can order drinks and lunch.  Bookworks will be selling the books, and I'll personally dedicate them for you.  Assisting me will be my niece and food editor, Emily DeWitt-Cisneros. 5/5, 12 noon on the main patio at El Pinto Restaurant, 10500 4th Street, Albuquerque, NM 87114.  But if you can't make it, you can always buy the book here.

New Mexico's First Livestock


Cooking "Stone Soup"

Posted by: Dave DeWitt

Tagged in: tasty travel , recipe , fiery foods

Todos Santos, Baja California Sur, Mexico

Gourds Being Fashioned Into GuajesDown here at the tip of the Baja California peninsula, I have stumbled across an pre-Hispanic chile pepper soup that uses river stones as the heat for cooking.  The Chinoteco tribe of Pueblo San Felipe Usila was a fishing based culture, and their fishermen used pear-shaped guajes, or gourd pots, told hold their fresh water while ocean fishing.  But after the catch, they used guajes cut in half to make bowls for cooking their fish chowder because the gourds of course, could not be placed over an open flame. They heated up smooth stones in a fire to accomplish this according to the recipe below. Totally ingenious, and you can replicate it today!

Stone Soup, Chinoteco-Style

The "river stones" used to cook the soup are smooth stones, usually polished over centuries by moving water, that are about four inches wide and two inches thick.  Similar stones are sold by nurseries as garden decorations. Use your barbecue grill to heat the stones as hot as you can get them and use long tongs with wooden handles to transfer them to the cooking bowl.

6 river stones, heated as hot as you can get them on the grill

6 large dried gourds cut like bowls or other large bowls

2 pounds snapper or other white fish, cut into 3/4-inch cubes

1 medium onion, finely chopped

2 sprigs cilantro

2 springs epazote

2 ripe tomatoes, finely chopped

4 cloves garlic, chopped

4 serrano chiles, finely chopped

Water or fish or clam broth as needed

Mix all of the soup ingredients except the water or broth in a large bowl, and then divide it evenly among the 6 bowls. Add the water or broth until each bowl is 3/4 full. Add a stone to each bowl and let the soup boil for 4 to 5 minutes. Remove the stones and serve the soup carefully.

Yield: 6 servings

Heat Scale: Medium


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!


Xinjiang Lamb and Chile Barbecue

Posted by: Dave DeWitt

Xinjiang Lamb KebabsIn 1987, Robert Spiegel, Nancy Gerlach and I launched Chile Pepper magazine and began my lengthy quest to assemble the world's hot and spicy recipes.  In our third issue, we published an article that Nancy and I wrote, "Asia Heats Up."  The recipe is from Xinjiang Uygur Automomous Region, which is, after Sichuan and Hunan, the spiciest region in China. There, the ubiquitous kebabs are called 烤肉 (kăo ròu).


Lamb is rarely eaten in other parts of China, and in fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. This simple barbecue goes well with a flat bread or sesame seed biscuits and a tossed salad. This recipe is adapted from one by Lynn Joiner, a PBS journalist who published it in Wok Talk, a newsletter for Asian food enthusiasts that was published in the 1980s. Note: This recipe requires advance preparation.

1/4 cup hot chile oil
10 cherry tomatoes
1 small onion, cut in half and sectioned
6 large jalapeño chiles, seeds and stems removed, cut into large chunks
2 pounds lamb, cut in 1/2-inch cubes
1/2 cup fresh lemon juice
3 cloves garlic, minced
1/4 teaspoon salt
Pinch sugar

 Combine all the ingredients in a large bowl and marinate the lamb overnight in the refrigerator or for 2 to 3 hours at room temperature.

Thread the lamb on skewers, alternating with the jalapenos, tomatoes, and onions and grill them over gas or charcoall, basting frequently with the reserved marinade until done.

Serve the lamb and chiles over rice, garnished with carved chile pepper flowers

Yield: 4 servings

Heat Scale: Hot, if you eat all the jalapeños


 

 

Our 23rd annual show was jammed with people and happy exhibitors.  We will release attendance figures as soon as we get the final count from Ticketmaster, but all initial indicators predict another record crowd.  Additionally, there were a few other accomplishments:

  • The launch of Burn! digital monthly magazine, here.
  • The popularity of El Pinto's new Scorpion Salsa, here.
  • The live broadcast of the show from Eat More Heat, with more than 40,000 viewers, here.

From the producers of the show, we thank everyone responsible for making the show a huge success: exhibitors, attendees, the general public, and the media.


<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

levitra pill, http://www.fiery-foods.com/xanax/overnight-xanax-without-prescription/, cialis soft tabs canada