The ultimate fancy restaurant dessert is the soufflé. Who does these at home? They’re too hard to make and too fragile, right? Wrong. Remember, your BBQ is nothing more than an oven you’ve taken outdoors, whether you use charcoal, gas, or hardwood logs. If you can do it indoors, you can do it outdoors.
This dish truly amazes people. I even had a 4-star chef once bet me I couldn’t make a soufflé in a BBQ. He ended up eating one, and paying for my dinner that night, which included a soufflé that didn’t rise as high as mine. So there!
Sharon Hudgins discovered this recipe when she was living in the Russian Far East, where it was made with large white Japanese daikon radishes. The same recipe would be made in European Russia with the large, bulbous white radishes that grow there.
Nowadays it's easy to re-create the chili that Wick used in the first cook-off against H. Allen Smith--just buy some of the famous Wick Fowler 2-Alarm Chili Mix. Or, you can follow the recipe below, which chili legend holds is Wick&rquo;s original version that he cooked in Terlingua in 1967. Remember to remove the Japanese chiles and the chilipiquins before serving. If this chili is too hot, Wick recommended drinking a pint of buttermilk.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Every year on the Saturday preceding the Super Bowl, Wild Oats Market in Albuquerque sponsors the Chef’s Invitational Souper Bowl Soup Contest. In 1995, W.C. defeated a dozen of other Albuquerque chefs with this grand prize winner. Use whatever wild mushrooms you have to make 9 ounces—we have suggested a mixture, below. W.C. gathered most of the musrooms from the Sandia Mountains near Albuquerque and urges aficionados to learn about wild mushrooms.
This is a typical Calabrian dish, but it is also a favorite in some Puglian villages. In Italy, and maybe in some Italian specialty stores in the U.S., the wild onions can be found in jars in oil. They have a very distinctive taste, like (unedible) daffodils, which are botanically a close relative. Most likely though you will have to use scallions.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.