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.
This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.
This low-fat, high-flavor recipe is based on one provided by the National Pork Producers Council. By using a commercial salsa, this simple-to-prepare chili can be ready to serve in about a half an hour.
This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.