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Ingredient - Fruit

Before you go on to another recipe, stop and give this a try! This is not the famed "traveling fruitcake" recipe—the the mythical fruitcake that never spoils and is never eaten! Nope, this is a green chile fruit cake, new and improved, and sassier than ever. Read more great spicy cake recipes by Dave DeWitt here.

Here is an unusal-- and spicy-- salad from Madagascar.

Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!

Speaking of traditional desserts, how about a Barbecued Banana Split? As easy as pie, a delightfully rich treat, and another dish that will cement your reputation as being a master BBQ dessert maker.

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Flour tortillas make a wonderful platform for a grilled desert in this recipe from Brad Barrett. Two tortillas form a sandwich that can be filled with sliced fruits and cheeses or in this case with a sweet ricotta cheese filling and chocolate morsels. This one hits all the sweet spots for a great grilled dessert, and it’s an easy dessert that can be made several hours ahead. It’s great served with a dollop of ice cream.

Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.
Remember this rule: the firmer the banana, the better it grills. Ripe bananas turn to mush, fall through the grill and embarrass the cook. You can start this dessert while eating the entree, and it will be ready when you are. You can also use aluminum foil over the grill rather than the aluminum pan, if you wish.

Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness!

Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar. I’ve not only highjacked the title, but have spiced up my version of the recipe by adding chiles, our favorite ingredient, and cooking it on the grill, rather than the stove as a stew.
 

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