• 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 >






Cooking Method - Fry

These little explosions make perfect appetizers for chilehead guests.

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

recipe image

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

recipe image

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

Bugged Out in Thailand!

By Paul Ross

This recipe was collected by travel editor Richard Sterling on his trip to Burma. It was created by Renatto Buhlman, executive chef of the Strand Hotel. Renatto says to use the best quality, unscented tea available. At the Strand they give you a fork, but everywhere else you eat this with your fingers. Serving suggestion: La Phet makes an excellent appetizer with chips and a lager beer or a dry sparkling wine. In Hawaii, you might try a Maui Blanc dry pineapple wine. At any rate, don't take it with iced tea! From the article Exotic & Spicy Salads.

Vindaloo, one of many types of curry, originated in the western region of India. It is derived from a Portuguese dish “carne de vinha d'alhos,” pork marinated in wine and garlic. It can be prepared with beef, chicken, lamb or seafood; although not traditional, potatoes sometimes are added. Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.

This recipe has three steps: preparing the marinade, making the curry paste, and cooking the curry. The curry paste and marinade may be made one day ahead.

Lamb Vindaloo

This recipe comes from Sam Etheridge, formerly of Ambrozia, now of Nob Hill Bar and Grill in Albuquerque, NM.
Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard
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.
recipe image

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

Mascarene Chile Cuisine

 

By Dave DeWitt

 

Featured Rapid Recipe



Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.