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Heat Level - 3
Here, as best I could reconstruct it, is the chile encrusted pork loin as served at De La Tierra. It is served with a "Barbecue Demi Glace" but they forgot to give me the recipe. So just make a gravy with the pan drippings and add some sherry and a little of your favorite barbecue sauce. Note that this recipe requires advance preparation.
There is a minor debate about whether or not this Argentinian sauce 
should contain chile peppers. As usual, there is no real answer because
cooks tend to add them or not, according to taste. This sauce is served
with broiled, roasted, or grilled meat and poultry.
Pasta is not only used by the Italians--remember that Marco Polo visited China and pasta was a favorite in China when he showed up. Since noodles are associated with a long and happy life they are always served at special occasions such as birthdays and New Year’s. These noodles can be served as an appetizer as well as with meats or roasts and the orange oil can be used in a variety of ways such as replacing unflavored oil in stir-frying.
Chipotle Barbecue Shrimp
The smoked red jalapeño, known as the chipotle chile, has gained such 
popularity that there's even a couple of cookbooks devoted to it! It
particularly works well with barbecuing and grilling, both of which have
considerable smoke associated with them.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
recipe image
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

recipe image
This sauce can keep in the refridgerator for up to a month.
For those who don’t want to tackle making candy, I’ve included a recipe for a hot and sweet chocolate cookie. The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.
 

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