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Chile - Jalapeño
Take these "hot" muffins on your next picnic in place of ordinary bread or even chips. Flavored butters (or margarine) are easy to prepare and make tasty alternatives to a plain butter. Any unused butter can be frozen for latter use as a spread or for sauteing foods such as shrimp.

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 is certainly a unique capisicum cocktail. To make Hot and Sour Mix: 
to one quart of sour mix add 4 large jalapeños, stems and seeds removed,
diced and let steep for at least 24 hours. Note: This recipe requires
advance preparation.
Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.
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.
NOTE: This recipe requires advanced preparation. A variety of small hot chiles can be used, so don't limit yourself to only jalapenos.
This is one of the recipes offered by the Hortus Botanicus to illustrate the influence of chiles on modern Dutch cuisine. The recipe is by Joop Braakhekke of Le Garage restaurant. Serve it as a sauce over meat, chicken, and rice dishes.
Although most commercial salsas and picante sauces are made from similar 
ingredients, their flavors differ because of spices, cooking techniques,
and the proportion of ingredients. Perhaps this home-cooked version
outdoes the original of the best-selling American salsa--you tell me. It
is important to use only Mexican oregano, as Mediterranean oregano will
make this taste like a pasta sauce.

Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of spices, cooking techniques, and the proportion of ingredients. Perhaps this home-cooked version outdoes the original--you tell us. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.

 

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