• 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
Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Bloody Marys for Badasses? 18 Apr 2014 | 12:29 pm

    The arrival of spring always gets me excited about brunch: the blooming roses, the fresh fruit, eggs of various types, and of course, brunch cocktails. In one of my blog posts recently, I said something like “I prefer spicy Bloody Marys,” and apparently, this phrase triggered a response from The God of Spicy Bloody Marys: Crazy Steve. Continue reading →

  • Melissa’s Produce and The Great Chile Pepper Cookbook 15 Apr 2014 | 3:50 am

    The book should come with a warning: ‘Do not look at this book if you are hungry…’ You could start chewing on the pages! Continue reading →

  • Hell, yeah, we talk about Fight Club 12 Apr 2014 | 6:06 pm

    Hog Heaven, located adjacent to Centennial Park in downtown Nashville, is literally a hole in the wall BBQ joint. While there are a few “outdoor” tables most of the business is takeout with folks enjoying the hickory-smoked meats in the park. What makes Hog Heaven unique is they make a white barbecue sauce that is absolutely fantastic for poultry. Continue reading →

  • Spicy Chocolate Frappe 11 Apr 2014 | 5:26 pm

    One thing I love to do at the Fiery Foods Show is prowl the floor looking for new ways to combine products. This Spicy Chocolate Frappe is the best result I've ever had. It's a frozen spicy red wine concoction teaming Nectar of the Vine's Natural Chocolate Martini Frappe mix with CaJohn's Frostbite Hot Sauce and Sweet & Saucy's Chipotle Chile Fudge. All three are very tasty in their own rights. When I spliced them together, though, the results were better than I expected. Continue reading →

  • Hot News 9 Apr 2014 | 8:01 pm

    Big news from the World Food Championships for all of us home chefs. Even if you can't make it to one of the WFC qualifiers before the WFC November 12-18, you can still backdoor your way into competing through the #FoodChamp Challenge.Grab your favorite recipe (category appropriate) and hit submit to present your best case to the World Food Championships’ panel of judges and you just may earn your spot in Las Vegas. The #FoodChamp Challenge series, in partnership with Kenmore, will be hosted on cookmore.com. The fun begins on May 1. Get more information here. Continue reading →

  • Best 5 Potato Salad Recipes 22 Apr 2014 | 1:00 pm FN Dish – Food Network Blog

    Cold-Fashioned Potato SaladWhile potato salad may be a staple come summertime cookouts, it’s also a go-to way to round out any main dish — no matter what time of year you’re cooking. Think of potato salad as you do grilled chicken or a pizza: It’s a blank canvas that can be customized to your family’s tastes or whatever ingredients you happen to have on hand. Plus, because every potato salad starts with — of course — the humble spud, most recipes are economical and can be stretched when you’re cooking for a large group. Check out Food Network’s top-five potato salads below to find classic and creative renditions from some of your favorite chefs: Melissa, Ree, Ina, Bobby and Alton.

    5. Grilled Potato Salad — It’s not too early to roll out your barbecue and start grilling, especially when Melissa’s quick-fix potato salad is on the menu. After grilling both red and sweet potatoes, she tosses the spuds in a bold, indulgent dressing made with bacon renderings.

    4. Perfect Potato Salad — Sweet pickles and pickle juice add a tart bite to Ree’s mashed potato salad, studded with hard-boiled eggs and laced with fresh dill.

    3. New Potato Salad — For a mix of taste and texture, Ina opts for both Dijon and whole-grain mustard in her buttermilk-mayonnaise-topped potato salad, which she recommends chilling before serving, so the flavors have a chance to marry.

    2. German Potato Salad — In a classic showing of German potato salad, Bobby replaces mayonnaise with cider vinegar in his dressing, and he rounds out the dish with sauteed onions, mustard seeds and bacon fat. Click the play button on the video below to watch him make it.

    1. Cold-Fashioned Potato Salad — Alton’s tried-and-true salad (pictured above) comes together every time on account of his two-step process. He slices cooked and skinned potatoes one day, lets them chill overnight, then dresses them the next day with a traditional mixture of cornichons, celery, fresh herbs and mayonnaise.

  • Inside the Impossible: All-New Restaurant: Impossible Special to Air for 100th Episode 22 Apr 2014 | 10:00 am FN Dish – Food Network Blog

    Robert IrvineWeek after week, fans watch as Robert Irvine and his no-fail team of designers, construction managers and volunteers take over a struggling eatery on Restaurant: Impossible in the hopes of giving the business the second chance at success it deserves. But beyond demolition, recipe testing, painting and, of course, the reveal, what else goes on behind the scenes, and who’s there facilitating the transformation? It turns out that an entire crew is on hand to make Restaurant: Impossible what it is, and for the first time ever, the team will come together next month to celebrate the 100th episode of the show.

    In the upcoming special Meet the Impossible, airing Wednesday, May 7 at 10|9c, Robert, Tom Bury and three designers will look back at some of the most-wow-worthy moments of the series and reflect on the most-unforgettable overhauls, as well as on some stubborn owners and dirty kitchens that have left their marks on the group. Hear from the team as they share their thoughts on the nearly eight seasons of the show, and see an insider interview with Marc Summers, the executive producer of Restaurant: Impossible.

    Before you tune in on Wednesday, May 7 at 10|9c to watch Meet the Impossible unfold, relive the 20 most-memorable missions to date, then browse photos of the best-ever demolitions and top before-and-after transformations.

    Catch Robert and his team on Meet the Impossible, on Wednesday, May 7 at 10|9c.

  • Breakfast of the Month: Orange and Grapefruit with Vanilla-Bean Honey 22 Apr 2014 | 8:00 am FN Dish – Food Network Blog

    fruit and yogurt
    The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.

    For irresistible flavor, I highly recommend toasting your own pistachios (see note below). Once toasted, the pistachios can be stored in the fridge for up to a month and sprinkled over anything from salads to desserts. Try stirring the vanilla-infused honey into your favorite herbal tea or enjoy it drizzled over pancakes or waffles.

    Citrus Salad with Vanilla-Bean Honey, Pistachios and Yogurt

    Serves 2

    Any combination of citrus fruits can be used here. If you have fresh mint on hand, a few torn leaves make a lovely addition.


    1 pink grapefruit

    2 blood oranges

    1 navel orange

    1 Cara Cara orange

    2 tablespoons toasted pistachios, roughly chopped (see note)

    2 tablespoons vanilla-bean honey (recipe follows)

    Sheep milk yogurt or Greek yogurt to serve


    Cut skin from grapefruit and oranges and slice fruit into ¼ inch rounds. Layer citrus in 2 bowls, alternating oranges and grapefruit. Drizzle each bowl with a tablespoon of honey and sprinkle with pistachios. Serve with yogurt on the side.


    Vanilla-Bean Honey

    Place a jar of honey in a bowl of boiling water and set aside. Split ½ vanilla bean in half lengthwise; remove seeds with the tip of a small knife and place in a small bowl, reserving the pod as well. Once honey has softened and melted slightly, remove ½ cup from jar and add to vanilla. Stir well to combine and place in a small jar with the vanilla pod.


    Toasted Pistachios

    Preheat oven to 300 degrees F. Spread about a cup of whole, raw pistachios over a baking sheet and place in the oven. Toast for 6 to 8 minutes or until fragrant. Remove from oven and allow to cool. Store in a jar in the fridge for up to 6 weeks.

    Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.

    Photo by Stephen Johnson


  • DIY Cleaning Products for Earth Day 22 Apr 2014 | 7:30 am FN Dish – Food Network Blog

    Homemade Natural Cleaning ProductsWhen Earth Day falls smack-dab in the middle of your spring-cleaning efforts, don’t think of it as a mere coincidence. Believe it or not, the key to a cleaner, happier home can’t be found in a name-brand aerosol spray from the store. Instead, take on a little do-it-yourself project and make nontoxic household cleaning supplies with items probably already in your home.

    Having an all-purpose cleaning spray on deck is probably the most-basic way to keep your home fresh and clean. Before you grab something store-bought, try this: Stir 1/2 cup vinegar and 2 tablespoons baking soda into 1/2 gallon water and transfer to a spray bottle. You can use this stuff almost anywhere except marble or granite.

    For more ways to keep your house spick-and-span, be sure to refer to our list of home cleaning supplies. Using natural ingredients like lemon juice, vinegar, baking soda and more to clean will make your household — and environment — a whole lot happier.

    Heading to the supermarket? With these 6 tips from the top eco-experts, it’s easy to go green and eat healthy.

  • Earth Day Dinners, Powdered Alcohol and a Couple of Costly Tacos 22 Apr 2014 | 6:00 am FN Dish – Food Network Blog

    Earth Day DinnersHappy Earth Day: Today, in case you were unaware, is Earth Day. And if you’re looking for a way to celebrate it, you might consider hosting an Earth Dinner. Plan a meal that focuses on local, seasonal and organic ingredients, then learn as much as you can about your food — where it comes from, who farmed it, the history of the ingredients and the dishes you’re making from those ingredients. Then try to engage your guests — or your family — in a conversation about food and sustainability. You can download a booklet containing great discussion questions — “What’s your earliest food memory?” or “Describe your spiciest food experience,” for instance — an “Earth Dinner Toolkit” and other information here. [EarthDinner.org via Living Green Magazine]

    Hard Facts About Food Texture: Texture may play a bigger role in how we consume food — and mess up our diets — than many of us realize. The authors of a new study, published in the Journal of Consumer Research, examined “the link between how a food feels in your mouth and the amount we eat, the types of food we choose, and how many calories we think we are consuming.” Participants in five studies were given foods to taste that were hard, soft, rough or smooth. Then the participants were asked to estimate the calorie content. One study found that people who were not asked about calorie count who were given soft brownies ate more of them than those given hard brownies, but people who were asked about calorie content ate more hard brownies than soft ones. “Understanding how the texture of food can influence calorie perceptions, food choice, and consumption amount can help nudge consumers towards making healthier choices,” the authors conclude. [EurekAlert via Tech Times]

    Powdered Alcohol, a New Way to Wet Your Whistle? Why drink alcohol when you can do whatever it is you do with powdered alcohol? The U.S. Department of Treasury’s Alcohol and Tobacco Tax and Trade Bureau has approved Palcohol, a powdered alcohol product its makers say is “liquor … just in powder form,” designed to be portable, as well as potable: Just add water. “We plan on releasing six versions sold in a pouch that is the equivalent to one shot of alcohol,” Lipsmark, the privately owned company that makes Palcohol explains. So far, the company has made two varieties, one from vodka and one from rum, according to its website. Gluten-free, Palcohol, which will be available at liquor stores and online, can be added to food, which should then not be fed to minors, the site cautions. But don’t snort it, Palcohol’s official website warns, as snorting is “not a responsible or smart way to use the product.” Got that? [Palcohol.com, Bevlog via Gawker]

    In Other Food News: Kraft Foods is recalling about 96,000 pounds of Oscar Mayer Classic Wieners because the packages may contain Classic Cheese Dogs, which contain milk, to which some consumers may be allergic, instead of Classic Wieners. [USDA.gov] About 150 customers at a Del Taco fast food restaurant in Santa Paula, Calif. were erroneously charged thousands of dollars for items that should have cost only a few. One customer said he was charged $4,050 for one CrunchTada Pizza and two beef tacos — less than $5 worth of food. A company spokesperson blamed a computer glitch and said customers’ money would be refunded. [AP] Kickstarter has introduced new food subcategories, including Food Trucks, Vegan and Bacon; the latter is, like Pet Fashion and Robots, a subcategory that “no one was asking for but that we thought would be cool,” the crowd-funding site notes. [Kickstarter via Eater]

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.