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Ingredient - Rice/Grain
Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.


This is yet another variation of the classic and popular dish, black beans and rice or "Moors and Christians." The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.

These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.
We have written before about northern Mexican roasted salsas, and here’s a practical application of the concept. While we’re at it, we’ll add chiles to everything and even grill the polenta. Serve as an entree with a vegetable and a salad or as a side to grilled meat or chicken.
Since tofu was invented in China, it is perfectly appropriate to grill it after a good soaking in an Asian marinade such as this one. And it does absorb a marinade! Tofu comes in different styles–soft, regular, firm and extra-firm. The firmer ones are best for grilling but it is still critical to remove as much liquid as possible. Serve with hot and sour soup, Chinese sesame noodles, and mango pudding with almond cookies.
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.

Most pumpkin pies use canned solid-packed pumpkin, which gives the end product that nice smoothness we’ve all come to appreciate. The flesh you scrape out of a large pumpkin is more akin to wet pasta than what you find in a can. No one likes runny pumpkin pie. Luckily, my friend Sam had some experience dealing with scavenged pumpkin meat. On his advice, I strained the pumpkin through some cheese cloth and let it dry until it was damp but not wet, then pureed it until I had the 2 cups called for in the recipe.

You can read the entire article by Mark Masker on the Burn! Blog here.

This is the staff of life for all classes of Afghans, whether city dwellers or nomads. The basic ingredient is wheat—red hard winter wheat is preferred, but any local wheat will do.

This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green. You can also vary the vegetables and either add or substitute peas, carrots and even chopped green beans for a different appearing and tasting rice dish. Queso fresco is a soft, crumbly Mexican cheese. If you can’t find it locally, a mild feta is a good substitute.
 

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