• 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 >






Chile - Hot Sauce/Salsa
This is the sauce that is traditionally served over smoked ribs in 
Memphis and other parts of Tennessee. Some cooks add prepared yellow
mustard to the recipe. It can be converted into a basting sauce by
adding more beer and a little more vinegar. Add more hot sauce to taste,
or substitute red chile or cayenne powder.

Mongolian Asian Noodle Salad


This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.

Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.

Read more about spicy pasta in Dave Mau's article here.

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

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.

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.

This is a classic Louisiana recipe with French roots. It’s traditionally 
made with mayonnaise, but mine is a more heart-healthy version. This
sauce is great with shrimp, over sliced tomatoes, with pasta, over
vegetables and cold meats, in chicken or potato salad, or as an
ingredient in deviled eggs.

This particular version of sangrita, or "little bloody drink," comes
from Chapala, Mexico, where the bartenders have not succumbed to the
temptation of adding tomato juice to this concoction, as the
norteamericanos do. The bloody color comes from the grenadine, so this
is truly a sweet heat drink that is also salty. Some people take a sip
of tequila after each swallow of sangrita, while others mix one part
tequila to four parts sangrita to make a cocktail.

This recipe features Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Serving the pulled pork over cooked spaghetti squash instead of on a bun makes this a low-carb meal. Read the entire article by Lois Manno on the Burn! Blog  here.

Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt's entire spicy spring soup article here.

Snappy Snow Pea Soup

 

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.