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According to the waiters at Sanamluang, this noodle dish is named for the restaurant’s former parking attendant whose authoritarian ways were legendary. Any kind of mixed meat can be used, although to stay true to form requires leftover roast duck, beef meatballs and squid.

Rabbit is not as gamy as you might think and makes a delicious enchilada. If it is not available, substitute turkey dark meat. You can also substitute cheddar cheese for the jack if you wish.

This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) to the recipe. (This recipe requires advance preparation.)

West African cooking quite often uses the mixture of chiles and peanuts, which are called groundnuts there. This unusual soup uses peanut butter as the peanut source and is one that you can have it on the table in under an hour. Don’t eliminate mixing the peanut butter with a little of the soup before adding to the pot, or the mixture may curdle.

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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These meatballs fall into a class of tapas called "cosas de picar." Named after the picks that the picadors use during a bull fight, the term refers to those tapas that are served with toothpicks. In Spain, they would be made with minced meat, but since ground meats are more readily available, I use a combination of ground pork and beef. Traditionally these are made with paprika, but since I like my foods a little more spicy, I also add ground cayenne.
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.
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Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.

Boneless pork loin is naturally very lean and very easy to overcook, so watch it carefully. The apple stuffing nicely compliments the relatively mild flavor of the pork. Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce. Note: This recipe requires some advanced preparation.

No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame. The technique apparently originated in the Caucasus and then spread southward to Mediterranean countries. The traditional meat has always been leg of lamb, a meat that seems to be permitted by most major religions. To make a perfect kabob, remove any tough membrane from the meat, cut meat across the grain—and don’t forget that the meat must be marinated before grilling. Serve with a salad of tossed greens, ripe olives, and feta cheese and for dessert, baklava and Turkish coffee.

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