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Dave's Fiery Front Page

Exploring the World of Spice and Smoke

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.


Garrity Scorpion Press Release

Above is the press release about our ongoing attempt at the Guinness World Record for what they call "Hottest Chili."  We missed it by that much, but never fear, we'll be back!  Read the entire story here.

 


Dave with Flaming HabaneroThe 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.

 

 


Burn! Masthead


The launch of Burn! digital monthly magazine.
  Get your free first copy at the Burn! booth, number 417.

Disc-It UnitThe Great Disc-It Giveaway.  Nevin of Disc-It made 3 fiery foods themed Disc-Its, and you can register at their booths, 107 & 109.

Pace LogoThe 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 LogoEat 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.

1001 CoverBook 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.


We just finished producing the new TV commercial for the National Fiery Foods & Barbecue Show. It's the first high def spot we've ever done for the show, and so we did a little Monty Python animation for it. Written by Wayne Scheiner, voiced by Wayne and me. The animation was done at :30 Second Street in Albuquerque.

 


Scorpions with a ScorpionBy now you've undoubtedly heard about the ongoing competition for the hottest chile in the world award.  Whether it's 'Bhut Jolokia', 'Trinidad Scorpion', 'Fatalii', or others, there are two trustworthy locations for bedding plants and seeds.  Cross Country Nurseries has more than 500 varieties of chile bedding plants, including many of the superhot varieties.  Jim Duffy of Refining Fire Chiles has a store with the largest collection anywhere of superhot chile seeds.

 

Specifically, Scorpion bedding plants are available from ChilePlants.com, here.  Seeds are available in the Store at Refining Fire Chiles, here.


LabelFor the fifth year in a row, the 23rd annual National Fiery Foods & Barbecue Show is sold out of exhibitor space!  Thanks to all of our loyal customers and the new exhibitors as well.  Join us March 4-6 for the show at Sandia Resort and Casino.  The bravest of spice fanatics will also have the opportunity to sample El Pinto Scorpion Salsa, a product made with the new hottest chile pepper in the world, the New Mexico Scorpion. The New Mexico Scorpion measures 1.2 million Scoville Heat Units (SHU) according to tests conducted by a third-party laboratory and is currently under consideration by Guinness World Records™ for the “World’s Hottest Chili” record. Myself,  Marlin Bensinger, Chemical Engineer; and Jim Duffy, grower, are pursuing the record.

 

Other exciting happenings at the show include a daily Disc-It grill raffle giveaway. The Disc-It, customized for the Fiery Foods Show with a chile pattern and inscription, has a unique wok shape that makes it ideal for outdoor cooking and grilling. Disc-It’s are manufactured locally in northwest Albuquerque. The show will also be streamed live for the first time ever on Saturday and Sunday. The live stream can be viewed at www.stickam.com during public show hours on March 5 and 6.  More show details are here.

Scorpion bedding plants are available from ChilePlants.com, here.  Seeds are available in the Store at Refining Fire Chiles, here.


Cabe Rawit Peppers at Market

It should come as no surprise that while the global economy heats up again, the prices of chile peppers across Southeast Asia are increasing, too. Rising food costs, a good indicator of economic inflation, have thus far contributed to concern in the Western world and turmoil in the Middle East. It would seem that Southeast Asia, especially Indonesia, is no longer immune to the trouble.

Take a moment to chat with one of Indonesia’s many food vendors, and they’ll tell you the hard truth of their trade – food costs are on the rise, and nowhere is this more evident than with chile peppers, a staple of the local cuisine. Recently, chile pepper prices—particularly the price of Thai chiles, called “cabai rawit,” have jumped between three-fold to nearly ten-fold over the last year, making chiles more expensive than beef in some regions.

What’s causing chile pepper price inflation? In a recent article from Bloomberg Businessweek, contributor William Pesek identifies the culprits: Surprisingly, U.S. Federal Reserve Chairman Ben Bernanke has as much a role to play in the increase as recent devastation from La Nina weather patterns.

“Asia, with the exception of Japan, is booming,” says Pesek. “Any cursory look at data on gross domestic product and stock performance shows that. The trouble is, the region has too much of a good thing on its hands. Too many investors are seeking higher returns at the same time Europe is quaking and America’s outlook is shaky.”

So while investors are sending a deluge of cash into Asian markets, the cost of living is surging for local inhabitants. This is particularly worrisome for Southeast Asia, where many of its citizens survive on less than $200 a month. A rise in staple food products such as chile peppers, cooking oil, and rice could mean a difficult time ahead.

It’s not just food vendors and economists who are keeping a close watch on chile pepper inflation; even Indonesian leaders, including President Susilo Bambang Yudhoyono, are weighing in on the crisis, advising Indonesians to grow their own peppers or look to hot sauces and other fiery substitutes until prices cool off.

But in a region where no dish goes without a spicy condiment, Indonesians are reluctant to turn their backs on such an ingrained culinary staple, making the cost of chile peppers a possible tipping point in the future of Southeast Asia's economic and social stability.


Ceviche from the Hotel California

Posted by: Dave DeWitt

Las Aguilas

Las Aguilas, or the Mexican Eagles, on the roof of the Hotel California in Todos Santos, Baja California Sur, proving once again that Mexicans have a great sense of humor.  The rumor that Don Henley stayed at the hotel and wrote his famous song there is just not true.  "I can tell you unequivocally that neither myself nor any of the other band members have had any sort of association--business or pleasure--with that establishment," Henley wrote to travel writer Joe Cummings.  No matter, the restaurant there is excellent and Chef Dany Lamote shared his recipe for ceviche with me.

Classic Ceviche

Classic Ceviche

 This is a classic dish all over Mexico. The fish of choice on the Pacific side of the Baja Peninsula is the sierra, or Spanish mackerel, but you can substitute snapper or grouper. For a smoother-tasting ceviche, add 2 tablespoons of olive oil just before serving. I often serve this as an appetizer in a martini glass.

 

1 pound Spanish mackerel, cut in 1/4-inch cubes
1 tablespoon finely chopped fresh cilantro
2 Roma tomatoes, cut in 1/4-inch cubes
1 small white onion, finely chopped
1 or 2 serrano chiles, minced
6 Mexican limes, juiced, seeds removed, or more to taste
1 ounce Hotel California Tequila
Salt to taste

Combine all ingredients is a bowl and marinate at room temperatures for at least 2 hours or preferably overnight. Serve with unsalted corn tortillas.

Yield: 4 servings as an appetizer
Heat Scale: Medium


After my appearance with Martha and discussing chiles, she brought all the guests back on camera to taste the largest prawns I've ever seen, and a spicy pasta. We had a blast.

 


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