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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

Winter Smoking: A How-To Guide

Winter Smoking: A How-To Guide

Smokin' in the snow....

Winter Shrimp Festival

Winter Shrimp Festival

From Barbecue Editor Mike Stines

The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

Carnival Foods of the Caribbean

Carnival Foods of the Caribbean

Jessica McCurdy Crooks Reports

Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

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  • The 2015 Fiery Foods & BBQ Show: Less than two weeks to go! 23 Feb 2015 | 5:31 pm

    Chileheads worldwide trek to the National Fiery Foods & BBQ Show each year for the latest and greatest developments in the worlds of spice, fire, and smoke. Here's what's new at the 27th annual show, this March 6-8 at the Sandia Resort and Casino Continue reading →

  • Syrena’s Seduction Jerk Sauce: Burn! Tested 21 Feb 2015 | 12:47 am

    Usually when someone writes "seduction" and "jerk" in the same sentence, they're either referring to some jackass who broke their heart, or a date with a bottle of lotion. Not when it comes to the sweet awesome that is Pirate Johnny's Syrena's Seduction Hot Sauce, though. It's a Jamaican jerk-inspired sweet heat that's long on island flavor with a mild to moderate burn. Continue reading →

  • HotSaucers4Heros: Help a Veteran at the Show 20 Feb 2015 | 3:39 am

    While conducting combat operations in Afghanistan in September, 2011, Sergeant Frank Hegr received multiple complex injuries from a hand grenade. He's on the long road to recovery but requires 24-hour assistance, with a pile of medical bills to boot. The site hotsaucersheros.com was created to assist in that recovery and honor his military service. Continue reading →

  • Easier to Drink it Than to Say It? 18 Feb 2015 | 11:36 pm

    I imagine that on your trips to the liquor store, you occasionally discover a liquor that you are not quite sure how to pronounce. These tend to be the imported liquors with French or Italian names, though sometimes you’re just looking at a made-up moniker. For example, Häagen-Dazs ice cream, a company founded in Brooklyn, chose a made-up name and included a map of Denmark on their early cartons. Continue reading →

  • Fiery Foods Show: Meet Chile the Kid (Video) 16 Feb 2015 | 12:35 pm

    ...in our new TV spot, written and produced by Wayne Scheiner and voiced by Dave DeWitt. Watch the new commercial here on Dave's blog. The show is nearly sold out--just one or two booths left. Continue reading →

  • 6 Gooey Grilled Cheeses You Can’t Live Without — Comfort Food Feast 26 Feb 2015 | 10:00 am FN Dish – Food Network Blog

    Roasted Poblano and Mushroom Grilled CheeseThough the staple of your youth may have been nothing more than American cheese on butter-smeared white bread, modern takes on grilled cheese consider that assembly just a starting point. Next time you get a hankering for the buttery, griddled goodness of an oozing grilled cheese sandwich, stack a few creative ingredients that can elevate the childhood classic to a satisfying, comforting main.

    Get this: When you sandwich smoky roasted poblano peppers and creamy Monterey Jack cheese between two slices of bread, you’ll get a flavor reminiscent of classic chiles rellenos. Bring two cultural classics together for a Roasted Poblano and Mushroom Grilled Cheese, and don’t forget to brush the bread with a little chipotle in adobo for added heat.

    Garlicky Ham and SwissBrowned in a rich, garlic-infused butter, Food Network Kitchen’s Garlicky Ham and Swiss sandwich packs all of the elements of a French picnic in one place. Sliced cornichons keep it crunchy, while Emmentaler cheese provides a nutty creaminess that jives well with smoky deli ham.

    Bacon, Egg and Maple Grilled CheeseWhen maple-roasted bacon, fried eggs and cheddar cheese find themselves nuzzling up between two slices of bread, the glory of the breakfast-inspired grilled cheese is well underway. Opt for soft brioche bread, and rest assured that this Bacon, Egg and Maple Grilled Cheese can be savored at any time of day.

    Smoked Gouda and Roasted Red Pepper Grilled CheeseAdding some carefully curated vegetarian ingredients can amp up the heartiness of your classic grilled cheese. Smoked Gouda and Roasted Red Pepper Grilled Cheese stacks the smoky cheese alongside sliced Muenster, plus roasted red peppers for a sweet juiciness and arugula for a green peppery punch.

    Soppressata and Provolone Grilled CheeseAssemble a meaty grilled cheese featuring mild, melty provolone and salty dry salami. Especially when pressed between semolina bread with a swipe of fig jam, Soppressata and Provolone Grilled Cheese is a sandwich for the most-refined grilled cheese lover.

    Grilled Tomato and CheeseWhen all else fails, just keep it classic. Especially if you dunk your grilled cheese in tomato soup on the regular, a Grilled Tomato and Cheese that grills a slice of tomato right inside is a no-brainer.

    More grilled cheese recipes from family and friends:

    The Heritage Cook: Gluten-Free Croque Monsieur Sandwiches
    In Jennie’s Kitchen: Homemade Pizza Pockets
    Food for 7 Stages of Life: Best Caramelized Mushroom and Pineapple Grilled Cheese Sandwich
    Dishing With Divya: Egg and Mushroom Cheese Sandwich
    The Cultural Dish: Croque Monsieur and Madame
    Weelicious: Grilled Cheese Pickle Panini
    Swing Eats: Mind-Blowing Grilled Cheese: Sriracha Ketchup, Kettle Potato Chips, Pickles, Sharp Cheddar (gluten-free)
    Red or Green: Cheddar, Peppadew & Basil Panini
    Napa Farmhouse 1885: Inside/Outside Grilled Cheese with Bacon, Avocado & Sundried Tomatoes
    Taste with the Eyes: Grilled Halloumi Cheese Salad, Savory Meyer Lemon Whipped Cream
    Creative Culinary: Inside Out Grilled Cheese with Tomato
    The Mom 100: Fork in the Road: Great Grilled Cheese Sandwich
    Daily*Dishin: Grilled Cheese Italian Style: Pepperoni and Parmesan Crust

  • 11 Times a Chicken Breast Will Save the Day 26 Feb 2015 | 7:30 am FN Dish – Food Network Blog

    Chicken Piccata Pasta TossThe food you love to hate, chicken breasts often get a bad rap: On their own and without any seasoning, they can be bland, and if they’re boneless and skinless, then they turn from moist to dry in a matter of moments when cooking. But if cooked properly (as in, not scorched beyond oblivion) and flavored, even with just salt and pepper, the go-to chicken breast can save many a day in the kitchen. This culinary workhorse is a blank canvas that you can dress up with nearly any ingredients (think Italian, Asian, French and Mexican profiles, among others) for breakfast, lunch and dinner; plus, it’s an inexpensive cut of meat that the whole family will enjoy. You can count on that. Below, in no particular order, are 11 times you’ll realize the humble chicken breast is your best friend in the refrigerator.

    When You Run Out of Tomatoes on Pasta Night: Who says pasta must be served with red sauce? Rachael’s 30-minute Chicken Piccata Pasta Toss is just that — penne noodles quickly and simply tossed with classic chicken piccata fixings, like buttery chicken tenders and a bold lemon-caper sauce.

    Sweet and Sour ChickenWhen You’ve Lost the Delivery Spot’s Phone Number: By forgoing a restaurant and making your favorite usual takeout picks at home, you’ll be not only saving money but also making a healthier dish. Win-win. This Sweet and Sour Chicken from Food Network Magazine is packed with fresh vegetables, is made with a mix of soy and chili-garlic sauces, and can be on the table in just 30 minutes.

    Chicken SaladWhen You’re Faced with Leftover Chicken: Repurpose those lonely leftover chicken breasts in an all-new recipe, like Jeff Mauro’s Chicken Salad. After tossing the chicken in a mustard-mayonnaise mixture, he serves the salad atop cool lettuce cups.

    Ham and Cheese Stuffed Chicken BreastsWhen You Need a Fancy Dinner, Like, Right Now: “There’s no reason weeknight dinners can’t be elegant as well as easy, and this recipe is proof of that,” the chefs in our Food Network Kitchen say of their Ham and Cheese Stuffed Chicken Breasts. This dinner will do the trick when you need to impress your in-laws or unexpected houseguests; they’ll never guess the chicken is rolled around deli meat and cheese. You’re welcome.

    Homemade Frozen Chicken FingersWhen You Want Fresh and Frozen: There’s no need to sacrifice nutrition for the sake of simplicity, especially in regard to your kids’ favorite frozen chicken tenders. Our Food Network Kitchen’s easy and healthy Homemade Frozen Chicken Fingers can be prepped today and then frozen for up to a month. Just bake them and serve with a tangy dipping sauce on nights when you need a fuss-free dinner.

    Chicken Tortilla CasseroleWhen You Need a Culinary Hug: Think of Trisha Yearwood’s Chicken Tortilla Casserole as the ultimate in comfort food. It’s layers upon layers of Trisha’s buttery Chicken Gravy with green chiles and sour cream, plus corn tortillas, shredded chicken and gooey cheddar cheese.

    Crispy Chicken and Scallion Waffle SandwichWhen You Need More Than Cereal: Leave it to a breakfast of Jeff’s Crispy Chicken and Scallion Waffle Sandwich to hold you over well until lunchtime. He fries thick-coated chicken until it’s crispy, then sandwiches it between savory waffles with a smear of hot sauce-spiked maple butter and sliced tomatillos.

    Simply Grilled Chicken BreastsWhen Only Easy Will Do: Just because Melissa’s Simply Grilled Chicken Breasts are indeed simple doesn’t mean they’re at all boring. She brushes the meat with garlic oil before grilling it, then serves the juicy chicken with sweet and savory dipping sauce made from roasted tomatoes and onions to make sure the meal is packed with flavor.

    Buffalo Chicken SaladWhen an Everyday Salad Won’t Cut It: Think beyond the everyday greens-and-dressing getup, and look to Rachael Ray’s Buffalo Chicken Salad to change your mind about having just another salad for lunch. This one, featuring hot sauce-slathered chicken and crumbled blue cheese, is far from ordinary.

    Hearty Italian Chicken and Vegetable SoupWhen Winter Just Won’t Let Up: Sometimes, no matter how many sweaters you’re wearing, you need to be warmed up from the inside out, and our Food Network Kitchen’s Hearty Italian Chicken and Vegetable Soup, laced with fresh lemon juice and served with nutty Parmesan cheese, will fill the bill every time.

    Ranch Chicken SandwichWhen You’ve Smushed Together Your Last PB&J: Weekday lunches don’t have to be predictable, thanks to Ree Drummond’s Ranch Chicken Sandwiches. She piles honey-mustard-marinated chicken high atop a bun with a double blanket of fried bacon and melty sharp cheddar cheese.

  • The All-Star Academy Mentors Talk Competitive Strategy — and Some Serious Smack 25 Feb 2015 | 1:00 pm FN Dish – Food Network Blog

    All-Star Academy mentorsWhen it comes to competition shows, everyone’s got an angle, a competitive strategy in hopes of winning. On All-Star Academy, premiering Sunday, Mar. 1 at 9|8c, each of the mentors has his or her own way of approaching the competition. As culinary instructors, they have different methods for teaching the mentees as they lead them through the many difficult cooking challenges, which test the home cooks’ resolve in order to find the single best one in the nation.

    FN Dish recently caught up with Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon to find out their competition strategies, how they think they’re going to win and what sets them apart from their fellow mentors — and they didn’t hold back with their answers.

    Alex GuarnaschelliAlex Guarnaschelli: My policy is honesty. … My strategy is to focus on myself, put my blinders on and ignore the other mentors. Instead of me competing with them, it’s me competing with myself to give these competitors the advice they need to go all the way to the end. I’m banking on a motherly touch helping me. I only have one restaurant, and I have more time on my hands to think about these people, consider them and focus on them, instead of focusing on the rivalry.

    Bobby FlayBobby Flay: I plan to win by letting my cooks really … do what they want to do, what’s important to them … so that they are confident when they start cooking, but then also sort of guide them in small things that may alter how the dish actually tastes or looks or feels complete. I’m not as overbearing as those guys [Alex, Michael or Curtis]. They’re really in their cooks’ faces … . And I kind of, like, sit back and let it all sort of unfold, and then I make decisions based on what’s happening.

    Curtis StoneCurtis Stone: I want my other mentors to underestimate me. … I want to find two cooks that are super organized, clean and take direction well. I don’t actually care about their cooking ability. … I just want someone that can listen to me, because I can show them what to do. I’m literally on the stoves every night in my restaurant. … I’m not saying that [the] other mentors are not in their kitchens, but they’re not in their kitchens like I am.

    Michael SymonMichael Symon: I’m going with keeping it simple but elegant and making sure that my team learns good techniques, because I feel that good techniques are the backbone to delicious food. I feel I have the best ability to keep my team calm. From all of the years in the restaurant business and working with all different cooks … I’ve always felt that I could get the best out of my cooks with honey. … I’m not saying that I won’t lose my temper, but I’m going to try and keep them in good spirits, confident and calm.

  • Beyond the Veggie Platter: Best 5 Cauliflower Recipes 25 Feb 2015 | 11:30 am FN Dish – Food Network Blog

    Cauliflower GratinMuch like simply grilled chicken and the classic hamburger, cauliflower is a culinary blank canvas that can be paired with myriad other flavors and textures, like creamy cheeses, bold spices and tangy hot sauce, depending on what you’re craving and what ingredients you happen to have on hand. The beauty of cauliflower is that this vegetable can stand to be cooked at high temperatures and it maintains its sturdy consistency even when crumbled, so it can even be turned into something new altogether, like a pizza crust. Check out Food Network’s top-five new twists on cauliflower to get must-try recipe ideas from Katie Lee, Guy Fieri, Ina Garten and more of your favorite chefs.

    5. Cauliflower Pizza Crust — There’s no dough required to make Katie’s easy cauliflower-based pizza crust. She simply processes the vegetable until it’s fine, then adds eggs and a duo of cheese for moisture before shaping into a traditional circle and baking.

    4. Cauliflower-Onion Linguini — Ready to eat in only 35 minutes, Food Network Magazine’s healthy pasta delivers on both taste and texture, thanks to a sweet sauce of toasted onions, fresh basil and plenty of tender cauliflower. For a bite of welcome crunch, fry the onions with panko breadcrumbs and finish the dish with a sprinkle of pine nuts.

    3. Buffalo Cauliflower with Blue Cheese Sauce — Think of these baked cauliflower bites as a lighter alternative to the usually indulgent chicken wings, as this eat-with-your-hands snack boasts the beloved Buffalo flavor of hot sauce and a bit of butter. Don’t forget a side of cool sour cream-blue cheese sauce for easy dipping.

    2. Roasted Cauliflower and Chickpeas — A one-pan side dish that comes together easily in the oven, Guy’s golden cauliflower is tossed with a four-spice mixture featuring fragrant cumin seeds and turmeric before it’s roasted and served with bright lime juice.

    1. Cauliflower Gratin — The star of Ina’s comforting veggie casserole (pictured above) is the rich cheese sauce she makes to pair with the cauliflower. Ina opts for a mix of Gruyère and Parmesan for an over-the-top nutty flavor.

  • Men and Women May Like Spicy Foods for Different Reasons 25 Feb 2015 | 10:00 am FN Dish – Food Network Blog

    Chili PeppersHere’s something to file away for future first dates: If you’re out in a restaurant and your date orders something spicy, he or she may be a risk-taker.

    The link between spicy foods and risk-taking, established by researchers at Penn State University, is interesting in and of itself, but here’s an added twist: The personality traits behind that craving for capsaicin – feel the burn! – may be somewhat different in men than in women.

    “In men, Sensitivity to Reward associated more strongly with liking and consumption of spicy foods, while in women, Sensation Seeking associated more strongly with liking and intake of spicy foods,” the Penn State researchers concluded in a new study, published in Food Quality and Preference. “These differences suggest that in men and women, there may be divergent mechanisms leading to the intake of spicy foods; specifically, men may respond more to extrinsic factors, while women may respond more to intrinsic factors.”

    In other words, women enjoyed the taste of spicy food, whereas men enjoyed the idea of being the sort of person who eats spicy food.

    “It is possible that the cultural association of consuming spicy foods with strength and machismo has created a learned social reward for men,” the authors wrote.

    Another recent study, from researchers at the University of Grenoble, in France, found that men who liked their food spicy had higher levels of testosterone.

    So … who’s up for another bowl of chili?

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