Meal/Course - Appetizer/Hors d'oeuvre
I was first introduced to pickled eggs in college, where a group of us would hang out in an old wood-paneled bar, drink beer, shoot pool, and eat pickled eggs and pretzel sticks. Even after all these years, I still like pickled eggs and pretzels. When making them, I add a little juice from pickled beets to color them just like the original eggs, but you can color them yellow with ground turmeric or leave them natural. To prevent the dark green line that sometimes forms around the yolk, immediately plunge the egg in cold water to cool them down. The ring forms because of a reaction with the iron in the yolk and the sulfur in the whites. Over the years, I began adding chiles to "jack-up" the heat level. Note: This recipe requires advance preparation.
This recipe uses a lot of cheese, but it’s worth it. It is a very attractive ball for a party. Serve with a variety of crackers. Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.
Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world's hottest chile -- remember you can always add more, but it's hard to take away the heat if you add too much.
First you will need to make Chef Harv’s famous Hot Pepper Jelly and Cream Cheese.
This fast, easy and delicious recipe from Chef Harv of Gourmet Central makes the perfect presentation.
Any chile-spiced cream cheese can be used to make this spicy snack
Howlin’ Hollar is a sweet heat whose fire kicks in shortly after the sweet. Read Mark Masker's article about making these spicy drumsticks on the Burn! Blog here.
These little explosions make perfect appetizers for chilehead guests.
This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
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