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New Mexico Chile Pepper History Through 1973

New Mexico Chile Pepper History Through 1973

From the Rio Grande Historical Collection

Hardening-Off and Transplanting

Hardening-Off and Transplanting

The Next Step in Your Chile Pepper Garden

Africa: A Continent of Chiles

Africa: A Continent of Chiles

An Excerpt from Precious Cargo

Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Hot Monkey Pepper Vodka 21 Jul 2014 | 2:30 pm

    Guarding the northeast post at Distillery Row is New Deal Distillery, home to 4 vodkas, 2 gins, and 2 liqueurs. One vodka is a perfect fit for us here at the Burn! Blog, and you’ll know right away by its name: Hot Monkey Vodka, the star of New Deal’s line because it won a Gold Medal for flavored vodkas at the 2008 San Francisco World Spirits Competition, the Olympics of distilled spirits. Continue reading →

  • Only One Week Left for the Scovie Early Bird Special! 21 Jul 2014 | 1:08 pm

    There's just a little over a week left to take advantage of the Early Bird Special with a discount of $10 per entry. The Special ends July 30. So, if you're planning to enter more than one product into our 19th annual Scovie Awards Competition, now is the time to act. Continue reading →

  • Baja Shrimp Martini 19 Jul 2014 | 4:51 pm

    This “martini” is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime… gazpacho with shrimp! Continue reading →

  • Hot News 17 Jul 2014 | 6:31 pm

    Sometimes we get slow news weeks and I have to save up items just to give people a decent-sized post. This is not one of those weeks. From food competitions to seaweed beer and Doritos Roulette, there's a lot to talk about. Continue reading →

  • Plan on Entering More Than One Product in the Scovies? 16 Jul 2014 | 2:29 am

    If you're planning on entering more than one product into the 19th Scovie Awards Competition, now is the time to do it! It's the Early Bird Special from now until the end of July, with a discount of $10 per entry. Continue reading →

  • Griller’s Ultimate Grocery Store Toolkit 22 Jul 2014 | 10:00 am FN Dish – Food Network Blog

    Griller's Ultimate Grocery Store ToolkitSummer is the season of spontaneity — when a passing neighbor can become a last-minute dinner guest, and the plump tomatoes and zucchini you picked up at the market turn into the centerpiece of brunch. And when it comes to go-with-the-flow entertaining, there’s nothing better than a grill: It’s fast, cleanup is a snap, and practically everything tastes better with the smoky, crispy char you can get only from a fire. The following supermarket staples make it easy to improvise at the grill, no matter if you’re cooking T-bones, plums or potatoes. Stock up and you’ll be prepared, whatever the mood brings.

    Bottled Vinaigrette: Consider this your shortcut marinade. A 10-minute soak keeps chicken juicy and flavorful and gives steak a subtle tang. Oh, and it’s good on salads, too.

    Mayonnaise: The secret ingredient to more grilled dishes than you know. Brush it on shrimp, sea bass or pork chops before they hit the grate and be awed by how it transforms into a tasty sauce.

    Vegetable Oil: Reserve the pricey extra-virgin stuff for salads and brush this neutral-flavored workhorse on your grill grates to create a nonstick cooking surface. You’ll get great grill marks on steak and seafood. Also nice for tossing with veggies before they go onto kebabs and for coating superabsorbent eggplant planks.

    Potato Chips and Pickles: Whether you’re serving up hot dogs, chicken or chops, a couple of spears and a handful of crisps will fill out your plate so you can call it a meal.

    Heavy-Duty Foil: What can’t this multitasker do? Use it to make pouches for cut-up veggies, potatoes or shrimp. (Poke a few steam holes before setting the bag on the grate, or nestle it in the embers for a campfire touch.) Place a sheet of foil flat on the grate and use it as a cooking surface for delicate fish. Or try it as a liner for the bottom of the grill when you’re cooking super-drippy items like country ribs or barbecue chicken. When you’re done grilling, ball up a fresh sheet, grab it with your tongs and use the crumpled edges to scrape up grease and cooked-on food from the grate.

    Wooden Skewers: Think beyond dinner kebabs. These wooden sticks are equally nice for spearing bread and sausages for appetizers or fruit and cake for dessert. (They’re also ideal for cleaning out the seams of a waffle iron, but that’s beside the point.)

    Disposable Aluminum Pans (multiple sizes): Slip a medium pan under a roast during indirect grilling to catch drips and prevent flare-ups. Or pop one over your burgers to act as a cover and help melt the cheese. Into slow cooking? Stack two of the large pans together and rest your charcoal chimney starter inside when you prepare a second set of coals for long-cooked meats.

    Multipurpose Lighter: Thanks to its super-long neck, there’s no easier way to ignite a chimney starter.

    Check out our full gallery of Supermarket Grilling Essentials.

  • Superfood Alert: Is Kelp the New Kale? 22 Jul 2014 | 9:43 am FN Dish – Food Network Blog

    Is Kelp the New Kale?Are we on the cusp of a full-on kelp craze? Not only have magnetic fake kelp forests recently been touted as an eco-friendly way to repel sharks and prevent attacks on beaches, but the nutrition-packed seaweed is also being hailed as the “next big superfood.”

    “Eat Kelp. It’s chock-full of nutrients, it mitigates climate change by sequestering carbon, improves oceans by soaking up excess nitrogen and phosphorus, and has potential as a valuable fertilizer and biofuel,” Patrick Mustain, a communications manager at the Yale Rudd Center for Food Policy and Obesity, recently wrote in Scientific American, in a blog post titled “Move Over, Kale, The New Super Vegetable Comes From The Sea.”

    What’s more, Mustain added, “It’s also delicious.”

    On the environmental news and commentary website Grist, Samantha Larson echoes Mustain’s yelp for kelp — hailing its ability to grow without fresh water or land, the way it cleans the water in which it does grow, and its nutritional value: It’s a concentrated source of calcium and iodine and has been found to have natural antioxidant properties and other benefits.

    It’s important to keep in mind, however, that a typical serving size of kelp, which is not huge, is not going to have magical health effects. In addition, moderation is recommended in consuming it, especially as it can have side effects for some people. (Also remember: Herbal supplements are not regulated by the FDA, and some herbal kelp supplements have been found to have harmful effects.)

    Chefs like Bun Lai of Miya’s Sushi in New Haven, Conn., and David Santos of New York City’s Louro have been experimenting with using kelp in their dishes in imaginative new ways.

    “It has all the essences of the ocean without the salt; that’s how I describe the flavor profile,” Santos told the website TakePart.

    If you’d like slide some seaweed into your family’s diet, try Robert Irvine’s Cucumber and Marinated Seaweed Salad, Barbara Ishida’s Ogo (Seaweed) Salad with Fresh Lemon Dressing or Michael Voltaggio’s Seaweed Mashed Potatoes. Why not catch the kelp wave?

  • Breakfast of the Month: Toasted Muesli with Coconut 22 Jul 2014 | 8:00 am FN Dish – Food Network Blog

    In an effort to reduce sugar and sweeteners in general, I recently decided to divert my craving for granola by making toasted muesli. (It’s true that granola can be made by baking the oats in just oil, but I find the mix looks a little lackluster without the shine of maple syrup.) Since plain old muesli was not going to suffice, I decided on toasting it. Getting a rich golden color on the oats is the key to yielding a granola-like result without oil, sugar, maple syrup or honey.

    The toasted oats and seeds taste delicious with large shards of fragrant coconut and buttery macadamias. Adding fresh sliced figs and berries adds juice and a subtle sweet flavor to the mix. The muesli stores well (up to three weeks) and will see you through many mornings.

    Toasted Muesli with Coconut

    Makes about 4 cups

    For a delicious flavor combination, try serving the muesli with homemade almond milk made with plenty of cinnamon and vanilla.


    ½ cup raw macadamia nuts

    ¼ cup raw hazelnuts

    2 cups old-fashion rolled oats

    ¼ cup raw sunflower seeds

    ¼ cup raw pumpkin seeds

    1 cup flaked coconut

    To serve:

    Homemade nut milk or yogurt

    Sliced figs

    Fresh berries


    Preheat oven to 300 degrees F.

    Line two baking sheets with parchment paper. Add macadamia and hazelnuts to one tray and spread out in a single layer. Add oats, sunflower and pumpkin seeds to the other tray and spread out in a single layer. Place both trays in the oven and toast for 8 minutes. Stir mixture, rotate trays and return to oven for another 4 to 6 minutes or until fragrant and toasted.

    Remove from oven, lift parchment paper and pour into a bowl to cool. Return parchment to one tray and add flaked coconut. Place in oven and toast for 5 to 6 minutes or until golden. Remove from oven and add to bowl and toss to combine. Once cool, place muesli in an airtight jar or container and store for up to 3 weeks.

    Serve with nut milk of your choice or yogurt and top with figs and berries.

    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.

  • Best 5 Grilled Shrimp Recipes 22 Jul 2014 | 7:30 am FN Dish – Food Network Blog

    Grilled Shrimp ScampiWhen it comes to grilling standbys, burgers, barbecue and hot dogs often claim the spotlight — and for good reason, of course. But in addition to these meaty mainstays, seafood shines when grilled. Firm, flaky fish like swordfish and salmon stand up to the flames well, while clams, mussels and shrimp benefit from the smoky, charred flavor the grill offers. Grilled shrimp are not only a versatile seafood pick, but they’re also quick to make in a hurry and are easy to prepare in bulk, so they’re a go-to option for effortless summer entertaining. Read on below for Food Network’s top-five grilled shrimp recipes to find must-try ideas from Rachael, Bobby, the Neelys and more chefs.

    5. Grilled Shrimp and Feta Salad — Ready to eat in only 25 minutes, Food Network Kitchen’s fuss-free salad boasts Mediterranean-inspired flavors like cool cucumber, salty Kalamata olives and crumbled feta cheese, and it’s tossed with simply seasoned shrimp to make it a complete meal.

    4. Grilled Shrimp Pizza — Save time in the kitchen by starting with a prepared dough to make this fuss-free pizza, topped with sweet grilled onions and shrimp. Add seasonal cherry tomatoes and tangy feta in the last few minutes of cooking, and let the heat of the grill slowly warm and melt them.

    3. Grilled Shrimp — In only 10 minutes and with just four ingredients, Rachael works her quick-fix magic to prepare her shrimp appetizer, best finished with a squeeze of fresh lemon juice.

    2. Grilled Shrimp Po’ Boy — Instead of frying the shrimp for a traditional po’ boy, the Neelys’ easy recipe features butter-laced grilled shrimp for a next-level sandwich. Pat and Gina recommend threading the shrimp on skewers before cooking to make them easier to manage on the grill’s grates.

    1. Grilled Shrimp Scampi — Bobby adds a double dose of bold flavor to his tender, smoky shrimp (pictured above) by first marinating them in a mixture of garlic and fennel seeds, then tossing them in a lemony herb sauce before serving. Click the play button on the video below to watch Bobby make this top recipe.

  • Food Network Magazine’s Thanksgiving Pie Survey 21 Jul 2014 | 1:00 pm FN Dish – Food Network Blog

    Food Network Magazine's Thanksgiving Pie Survey

    Food Network Magazine takes Thanksgiving research very seriously — it is the biggest food holiday, after all. Complete the survey below to share your thoughts on one of the most-important parts of the day: pie.

    View Poll

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