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Cuisine - American

This recipe is from Ronald Lewis Buchholz whohails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill.

"This recipe was given to me by a Hawaiian acquaintance," says Norma Kalina of Van Nuys, California.

This recipe was developed by chef Ed Arace of Panama Red's Beach Bar and Seafood Grille in Nashville, Tennessee, who comments: "I couldn't cook without peppers or hot sauce--even in my delicate dishes a little dash of sauce or a small amount of peppers will enhance it without overpowering it." This poultry dish, however, is not delicate but rather robust.

White "Haricot Beans" include types such as Great Northern, navy, cannellini, white kidney, and small white beans, and they comprise the most versatile of the common beans. Serve these as a hot replacement for the traditional baked beans at your next picnic or barbecue.
Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Horseradish is a root, similar to wasabi, and a member of the mustard family. Prepared horseradish is grated horseradish root combined with distilled vinegar. It has almost no taste until grated when the cells are crushed to release a volatile oil that produces the “heat.”

A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. Many people don't realize that some salad dressings don't come from a jar.  In the spirit of authenticity, I am calling for iceberg lettuce here, but if you substituted romaine or spinach, I won't tell anyone.

Charlie Butcher serves this sauce with fried alligator tail at Schooner’s Seafood House.

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.

 

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