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Dave's Fiery Front Page

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

MJ's Easy Tostada Lunch

Posted by: Dave DeWitt

Tagged in: recipe , lunch , fiery foods

 After a visit to Pro's Ranch Market, which is the closest food experience of Mexico in Albuquerque, Mary Jane pondered what to do with the ultra-crisp, giant tostadas I had bought on a whim tinged with curiosity. She came up with this combo, which is quick, spicy, and utterly delicious. Eat these with your fingers and a dark beer.

 

4 crisp 4-inch tostadas, or whole corn tortillas fried in vegetable oil or baked until crisp
1 cup cooked black beans, mashed
3/4 cup hot bottled salsa, drained
1 1/2 cups chopped leftover brisket, or substitute any cooked meat, chicken, or fish
1 cup grated Mexican manchego cheese, or substitute pepper jack cheese
1 ripe avocado, diced
Shredded romaine lettuce for garnish

Start the broiler in the oven.
Place the tostadas on a baking sheet. Spread the mashed black beans over the tostadas, going to the very edge of each one. In a small pot, combine the salsa and the brisket and heat until hot, about 2 minutes. Cover the black beans with the salsa-brisket mix and spread. Add the cheese and place under the broiler until all the cheese melts and bubbles.
Remove from the oven and top with the avocado and lettuce.
Yield: 4 tostadas
Heat Scale: Medium


 


More than 16,000 buyers jammed San Francisco's Moscone Center in mid-January to taste new food products from all over the U.S. and three dozen nations around the world at the Fancy Food Show.  "Despite near-historic economic challenges, our industry is showing resilience," noted Ann Daw, president of the National Association for the Specialty Food Trade, the show's owner. "Consumers are eating at home more, and they are purchasing specialty items to liven up their meals."
The sold-out National Fiery Foods & Barbecue Show supports Daw's theory and from my observations, business is still strong in our sector. Harald Zoschke, owner of Germany's largest online hot shop, Pepperworld.com, agrees, and notes: "January 2009 orders are up 50% from 2008 at the Pepperworld Hot Shop."
One of the more interesting displays at the Fancy Food Show continued the competition of who has the hottest hot sauce.  Dave's Gourmet introduced "Ghost Pepper" Jolokia Private Reserve, which Dave Hirschkop is calling the

 

 

world's hottest sauce. It's hand signed by Dave, numbered, vintage dated, and laid to rest in a wooden coffin wrapped in caution tape. A 5-ounce bottles are available for $35 each.

 

Blair Lazar, of Blair's Sauces and Snacks, begs to differ and points out that he was first with a Jolokia Pure Death Sauce. The battle rages on.


You'd think, after three decades of writing about chiles, that I would know every chile condiment in the world.  Not so.  Nick Vroman writes from Tokyo about koregusu, hot Korean chile peppers soaked in awamori (the favorite firewater from Okinawa) used to enhance delectable island favorites.  Nick writes:  "The label on this one says shima togarashi, or 'island pepper,' another way to refer to it.  I've seen many a homemade infusion, though, at bars and restaurants. Its main use is with Okinawan soba (noodles in a pork-based broth). The alcohol cuts through the heavy porky-ness and the spice gives depth and heat to the experience. It's a wonderful condiment."  Nick is working on an article about koregusu for the SuperSite.


My friend Horrible Haggis will soon be celebrating the 10th anniversary of his festival in Jindivick, Victoria that happens right before the Fiery Foods & BBQ Show.  Here's his poster for the event.  Note the Valentine's Day promotion, a Fiery Kissing Competition!  Now, that's hot!


Bernie in Hell

Posted by: Dave DeWitt

Tagged in: scams , hot sauce , fiery foods

 A New York City artist has come up with a great way to insult the disgraced Wall Street financier Bernard Madoff: a bottle of hot habanero sauce called "Bernie in Hell." Alex Gardega said he wanted to make a statement about Madoff, who is accused of taking $50 billion from investors in his fund. Bottles of the sauce, available for sale at $10 each on Gardega's website, bear a photograph of the financier with horns on his head and dollar signs for eyes.  "This sauce is habanero-based and very good and hellishly hot!" Gardega wrote on his blog. He also wrote that the bottles had been produced as a limited-edition artwork rather than as a condiment.  More text on the bottle reads, "You can take the money but can you take...the heat?!!!"  Visit Gardega's blog here.


Hot Sauce History

Posted by: Dave DeWitt

Much of what we know about now-extinct brands of hot sauces comes from bottle collectors. There is not a great body of material on the subject of collectible hot sauce bottles, but we are indebted to Betty Zumwalt, author of Ketchup, Pickles, Sauces: 19th Century Food in Glass, who dutifully catalogued obscure hot sauce bottles found by collectors. Many bottles in the hands of collectors were uncovered from archaeological digs and shipwrecks.... Story continues here.

 


Killer Bee Mustard

Posted by: Dave DeWitt

 You know you're going to like a guy when, asked how he got started in the honey business, he answers, "I started keeping bees because I drink."

Reed Booth, otherwise known as the "Killer Bee Guy," is a home-brewer and mead (honey wine) maker. More than fifteen years ago, after settling in Arizona, Booth was joking with his friend that he ought to have some bees on hand for the mead-and shortly thereafter, the friend, who just happened to be a bee inspector, called up to say that she had a bag of the bugs for him. And so, to Booth's surprise, it began.  Story continues here.


31 Million Foodies in U.S.

Posted by: Dave DeWitt

According to the new report from Packaged Facts,  31 million foodies, or 14% of the population, are shaping the American palate and offering food manufacturers a willing audience for new product launches.  The report, with a very bulky title, Foodies in the U.S.: Five Cohorts: Foreign/Spicy, Restaurant, Cooks, Gourmet, and Organic/Natural, uses data from Simmons Market Research to segment the overall foodie demographic into the five segments reflected in the title.  Foreign/spicy and restaurant foodies are the two largest foodie groups with approximately 71 percent of all foodies, representing 10% of U.S. adults, or about 22 million people.  It is the foreign/spicy segment that's helping to introduce the next wave of international cuisine to the American palate.  The study examines foodies' demographic characteristics and includes separate chapters on each of the five foodie segments.  For more information on the study, go here--but be forewarned that these kinds of studies are very expensive to purchase.


Recipes:

Green Chile Tortilla Pinwheels
Chile de Arbol Salad
Posole (Pork and Posole Corn)
Red Chile Sauce
Biscochitos (Anise-Flavored Cookies)

Go here.

 


More Italian Hot Stuff

Posted by: Dave DeWitt

I mentioned in an earlier post that Marco Budinis had visited the Natalidea show in Genoa and had found a bunch of spicy foods.  Now he shares more pix with us, from standard fare like crushed chiles and chile powder...

To spiced-up olives from Puglia...

And chile-laden hard Pecorino cheese from Calabria...

The Calabrians love spicy cheese, so why not put some chile in a soft cheese like Ricotta?

And for those rare Italians who can't eat spicy food, how about the ultimate chile house decoration?


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