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Cuisine - American
I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.

Cool the heat from your chile-spiked dish with a slice of this rich cheesecake. Fresh pomegranates in the topping make this a beautiful, unforgettable dessert. Recipe courtesy of Pomegranates.org, where you’ll find many more recipes featuring pomegranates.

Horseradish is a classic condiment that’s served with roast meats—beef 
in particular—and cooked or raw vegetables. Since horseradish is very
volatile (the active ingredient is isothiocyanate) and loses its flavor
and aroma quickly, this simple sauce should be made close to serving
time. For an added hit of chile heat, I sometimes add ground habanero chile.
The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

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.

This recipe and others can be found in the following article:

 

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

recipe image

The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.

I don’t always serve pumpkin pie for desert at Thanksgiving. Sometimes I make a pumpkin cheese cake, muffins, or this spicy soup with an island taste. If you don’t want to use pumpkin, any winter squash will do. Use butternut, acorn, or Hubbard, or for preparation ease, use canned pumpkin puree.
Chili philosopher John Thorne comments: "Texas prison chili got its good reputation from Sheriff Smoot Schmidt’s truly fine recipe for the Dallas County Jail. Recently, however, a Texas prison chili contest was won by the Huntsville Penitentiary with a godawful recipe that called for twice as much cumin as chili powder and ‘2 handfuls’ of monosodium glutamate. In Texas, this is called crime deterrence."

Mary Jane’s recipe is based on one by the Barefoot Contessa (Ina Garten), but the shoeless TV cook wouldn’t dare to use red chile powder! You will need a springform pan for this cake since it would be difficult to get it out of a regular cake pan in one piece. You can use semisweet chocolate instead of bittersweet in the filling and the cake will be slightly sweeter. Maybe a scoop of ice cream on the side when you serve it to guests?

If you can't find the Datil Dew Burgundy Mustard, use any mustard with chile peppers in it.
 

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