• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Ingredient - Fruit

Use this as a finishing sauce for grilled pork chops, pork ribs, lamb chops, or even lambburgers.  Take care that the sauce doesn't burn when on the grill.

Use this condiment to prepare a great hors d'oeuvre, glaze, or even a salad dressing. This recipe for an elegant appetizer can be assembled in a matter of minutes and looks like it took a lot of work. Prepared frozen croissant pastry dough can also be used. Just roll out the croissants into triangles, overlap them, and fold them up around the cheese.

This cake was made at the Pace Salsa Chef's Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.

Even though the papaya is a native of the Wester Hemisphere, papayas have been cultivated all over the world in semitropical zones. The exotic flavor of this fruit combines the dried red chile and mace to give it a most wonderful taste in this South African recipe.

First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.

This drink looks too good to be legal…but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan’s West Village.

Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling. This recipes pairs grilled chicken with a seasonally inspired relish that combines the tang of uncooked cranberries with the sweet heat of horseradish. (This recipe requires advance preparation.)

Prepare the cranberry relish at least one day in advance. This relish will keep, covered and refrigerated, for one week.

The pomegranate component in this dish is provided by another popular product: Pom brand bottled pomegranate juice. This can be made with chicken breasts instead, but be sure to roast them until cooked through. Recipe courtesy of Selma Brown Morrow of Bon Appétit.

World traveler Jeff Corydon, who provided this recipe, says that the secret of this spicy salad is in the sauce, and the local taste is honored by including crushed peanuts and additional chiles. Any firm fleshy fruit can be used, such as under-ripe bananas, carambolas, Asian pears, and even some vegetables like jicama or cucumber.

Desserts are not served too often at home, and are made with locally grown fruits, often sun-dried. They are usually served for guests and at special dinners, and are not part of the everyday menu.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.