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Ingredient - Alcohol

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. This one's for my Dad. Martinis will never go out of style.  And regardless whether you prefer gin or vodka as the liquor of choice, it's difficult to just drink one.

Photo by Norman Johnson

A Naga Jolokia Bloody Mary just sounds like manly fun and a great way to fire up a classic with hot new blood. This recipe features the Henry Family Farm Varietal Chile Extracts Ghost Pepper Extract made by David Rosengarten. This is a party-sized recipe suitable for a punchbowl. Read the entire article by Mark Masker here.

This recipe appears in the Burn! Blog article ManBQue: Shut the F%ck Up and Grill, courtesy of ManBQue.com. Serve in Meat Shot Glasses, recipe here.

This recipe is from David Paul's Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It's also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter. Read more spicy cake recipe ideas here.

This drink looks too good to be legal…but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan’s West Village.

From the terrific book The Ultimate Guide to Grilling by Rick Browne. Available on Amazon.com

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. These mushrooms are the perfect topping for a grilled porterhouse steak.

Inspired by the recent earthquake that shook New York City, Riazul tequila has furnished a three-part cocktail recipe for at-home mixology:

This stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that follow. Baking or caramelizing the vegetables before adding the water gives an additional richness to the stock. If you wish, adding a 1 to 2 inch piece of kombu seaweed will also add a further depth of flavor. This stock will keep for 2 days, covered, in the refrigerator. It can also be frozen; divide it into 2- or 3-cup freezer containers. Feel free to add any vegetable trimmings from the bag in your freezer, but beware of cabbage or broccoli, whose flavors tend to dominate the stock.

Read Dave DeWitt's article on Veggie Soups for Spring here.

 

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