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Ingredient - Rice/Grain
Here is one of our favorite ways to cook rice. The style is from the Middle East, but the chile transforms the dish into a favorite New Mexican accompaniment. Believe it or not, some people serve salsa over this rice!

Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).

This recipe combines pasillas, cascabels, and pickled jalapeños to form a trilogy of chiles. This is certainly one of the more simple mole recipes we've come across. It's also very good.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

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Desserts are not served too often at home, and are made with locally grown fruits, often sun-dried. They are usually served for guests and at special dinners, and are not part of the everyday menu.

This is a favorite desert, using the ever-present rice. The vanilla essence is sometimes omitted in villages where it may not be available.

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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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.

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

 

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

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These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.

This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney. Note the tradition of adding a thinly sliced chile to the rice. Channa dal is dried yellow chickpeas, available in Asian markets. Note: This recipe requires advance preparation.

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