Cuisine - Southwestern
To “mull” a beverage is to heat it with other ingredients to impart a
flavor. We mulled over several formulas before choosing this one with
its pungent punch.
To the members of the Madd Momma and The Kid barbecue team, sauce should be a finishing touch and only used during the final stages of barbecuing. In this recipe, they use honey to get the sweet heat they like.
This recipe and others can be found in the following article:
I just happened to have a bunch of baby bananas sitting on the counter one day when inspiration struck and now these are my absolute favorite tamales. The fun part is watching your guest's faces when they dig into the tamale and find a whole banana inside. Wrapping the tamales in banana leaves gives more flavor, but use corn husks if that's all you have.
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.
Cooking brisket is not something done after coming home from work but is a great weekend cooking project. The brisket could be cooked ahead and reheated. Like most barbecue recipes it is difficult to predict how long a brisket needs to cook. It's done when it's done. This recipe requires advanced preparation.
You can substitute ground piquin, Santaka, or even habanero for the cayenne in this recipe.
This recipe is considered to be the basic one for beans that will be added to chili when it's served--assuming, of course, that you are a "with beans" aficionado. There is a great debate about whether or not to soak the beans overnight. The only simple answer is that if the beans are soaked overnight, they will take about half as long to cook the next day.
Here's a fun thing to grill this holiday: orange bell pepper Jack-O-Lanterns. You can fill 'em with all kinds of stuff but I use spiced up cream cheese (a) because it looks good in the pepper's face and (b) practically melts into a hot dip you can use for chips and the sliced pepper after its grilled. It's a very simple appetizer. Read the entire article on the Burn! Blog here.
I like to use blue corn in this recipe because of its nutty taste. But if you don’t have blue corn available, substitute yellow cornmeal. They will still be just as good. Another tasty variation is to add crumbled bacon to the mix. Normally I use 4 chopped jalapenos but I substituted the jalapeno pulp for this experiment. Serve these in place of cornbread with barbecues, picnics, or even as a breakfast muffin.
The blue corn gives these pancakes are a refreshing change from the ordinary, and habanero in the honey will warm Mom’s heart.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
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