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Dave's Fiery Front Page

Exploring the World of Spice and Smoke

Holiday Articles

Posted by: Dave DeWitt

Tagged in: holidays , fiery foods

Here are some articles and recipes to spice up your holidays:

  • "Red and Green for the Holidays"--Nancy's classic article, here.
  • "A Deep-Fried Cajun Turkey for Christmas," here.
  • "A Multicultural Holiday Feast," here.
  • "Christmas Latin American-American Style," here.

We continue to add new content at a record rate:

  • Learn how to grow the Capsicum baccatum species, here.
  • Everything we know about grilling chicken, here.
  • Back in 1990, Mary Jane and I visited Sonora for the chiltepin harvest, here.
  • Have a martini with your steak! Dr. BBQ's "Retro Grilling, here.



Tons of New Content Posted!

Posted by: Dave DeWitt

Tagged in: tasty travel , smoking , hot sauce , history , gardening



We've been busy of late posting lots of interesting new articles on the SuperSite.  Check out:

  • Kobe: Not Bryant, but the best beef you've never tasted, here.
  • Tabasco: 135-year-old bottle uncovered, here.
  • Chile Growing: Turn your basement in a pod-producing garden, here.
  • Stovetop Smoking: Baby, it's cold outside, so smoke indoors, here.
  • Tasty Travel: Singapore Sling, here.


 Nancy Gerlach reports from Yucatán: 

I never thought I'd miss New Mexico chile so soon, but I do. The only fresh green chiles that are available here are poblanos. Of coarse we do get fresh jalapeños, habaneros, xcatik, and serranos. Last week I made a batch of my barbecue sauce substituting guajillos for the NM red and it didn't have a sweet chile flavor that you get with NM red. It was good, just different. I am convinced that there are absolutely no better tasting chiles than NM green and red.

I also want to report that the hot jalapeño is alive and well and growing in Mexico. I think you and I had a discussion before I left about how tame they had become in the U.S. and were almost as wild as a bell pepper. I actually stopped eating them and was substituting serranos in recipes. We bought some big jalapeños from our produce lady at the local market a couple of weeks ago and decided to make rellenos out of them with some leftover cochinita pibil that I had made. I took one small bite and I thought the top of my head was coming off! I flushed bright red, broke out in a sweat, and almost started hiccuping. The heat level of those puppies was almost as high as some habaneros and I thought of you and your reaction to them in the "old days." The next time we were at the stand, we told them about how hot they were and our reactions. Everyone around had a good laugh, and then we asked for more. 

Have you ever wondered what it would be like to taste and judge about a hundred fiery foods and barbecue products in four hours?  Well, food writer Larry Greenly has been doing it for years as one of our expert judges.  He gives the inside story of what it's like, here.

At the Azienda Agraria Sperimentale in Parma.

September 15, 2008:

November 23, 2008:

Thanks to my friend Mario Dadomo!

New Mexico Book Awards

Posted by: Dave DeWitt

Tagged in: personalities , contest , books

Saturday night at the NMBA Banquet, I was thrilled to learn that I had one won two awards, Best Cookbook for Cuisines of the Southwest (Golden West Publishers), and Best Novel--Adventure or Drama for Avenging Victorio (Rio Grande Books). It's just my 15 seconds of fame, but it sure felt great! Time constraints prevented me from delivering my winner's speech: "Because of these awards, I am postponing my retirement because I want to spend less time with my family." ;-) 

The keynote speaker at the New Mexico Book Awards was David Morrell, and I really enjoyed sitting at the same table with him.  He's the guy who invented the character Rambo in his book First Blood (1972).  While working on the book, he was drawing a blank on the name of his protagonist when his wife came back from shopping with some heirloom apples that are grown in upstate New York.  The variety is called 'Rambo', and the rest of the story is history.  Visit David at his site, here.  He lives in Santa Fe, so we'll get together soon.


Cooking Video Game

Posted by: Dave DeWitt

Tagged in: games , entertainment

Virtual cooking, what a concept! From the online description: "Personal Trainer: Cooking is a training title that brings gourmet cooking from around the globe to your Nintendo DS. It features a DS Chef, your own private cooking instructor who talks you through 245+ recipes from more than 30 countries worldwide. It's a combination of interactive cookbook and live cooking demonstration that'll have you cooking like a pro, even if you've never lifted a ladle before."  Here's how it works:  " The first thing to do is select a recipe. With 245+ to choose from, Personal Trainer: Cooking makes it easy to find what you're looking for by helping you browse by country, ingredients, difficulty, cooking time, cooking technique or even calorie count.

At right is a look at one of the beginning interfaces.  Nintendo says that this game will increase your cooking skills. "With an extensive in-game reference of cooking terms, pictures and demonstration videos, you can tailor your cooking experience to your level of skill, then watch that skill grow as you keep cooking."  For more information on this game, go here.  As for me, I'm going to wait for Personal Trainer: Marriage, so I can learn how to better interact with my wife of 23 years, Mary Jane ;-).

Our Cat Soon to Be Famous!

Posted by: Dave DeWitt

Tagged in: personalities

Libby, our 9(?) year old Cornish Rex, was selected as the Cat of the Day for July 8, 2009 in Workman's upcoming 365 Cats Page-a-Day Calendar.  The caption reads: "First born to a barn cat in 1950 in Cornwal, England, the Cornish Rex has a wavy, washboard coat and well-muscled thighs that account for her reputation as one of the most remarkable athletes of the cat world.  She's playful, smart and very easy to care for.  Special Mention.  LIBBY--Mary Jane Wilan and Dave DeWitt, Albuquerque,  New Mexico."

You Can Be on the Food Network!

Posted by: Dave DeWitt

Tagged in: personalities

Love to watch the Food Network but can't cook as well as your favorite star? Now's your chance to have your grilling question answered, possibly even in person! Inspired by letters from fans, Dear Food Network features top chefs answering your cooking concerns, problems and challenges.  Guy and Giada are here to help improve your recipes and grilling skills!  The Food Network is looking for fun, creative 20-second videos (DVD or MiniDV) to incorporate into the show.  BUT FIRST, for video guidelines please contact foodnetworkseries@gmail.com.  AND send them your stats (name, age, city/state, living situation, contact info) plus a recent photo, a little about yourself, and your cooking questions.  The best questions/videos will be used on the show and some people will get to have their question answered in person by his or her favorite chef!

Please send your DVD or MiniDV to:

Embassy Row
Att: Dear Food Network
110 Leroy Street
7th Fl.
New York, NY 10014

All entries must be received no later than Monday December 8th.


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