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6/18/2008 |
Summer in Laramie, Wyoming is fickle at best ~ and by the second snow in June it can seem downright elusive. This year, our first in Laramie, winter has seemed particularly dogged in it's cling to our thin air, but in the last 10 days, daytime warmth and the sudden greening of the plains seems to be announcing that summer has at last arrived. |
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6/9/2008 |
I haven't seen it talked about on food blogs yet, but in the first week of April this year, the Pacific Fishery Management Council, the federal agency that regulates the fishing industry on the West Coast, announced that it was canceling the entire fishing season for chinook salmon in California and Oregon, the first time the agency has taken such a step since it was established 22 years ago. |
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6/3/2008 |
In 2006, the Culinary Institute of America gathered chefs from Spain and around the world to attend a conference on Spanish cuisine and its impact on the 'world table'. The result, this visually splendid cookbook, reduces some of the best culinary talent from the event and present 125 recipes that have been adapted for the home cook. The recipes, each, speak to the traditions of Spanish cuisine, but do not ignore the modern taste for a broad palate for ingredients, or the crafting of new flavors and textures. Over 600 culinary industry leaders participated in the CIA's 2006 "Worlds of Flavor" International Conference and Festival. And the resulting cookbook brings many techniques, flavors and concepts that might not be historically familiar, but are traditionally rooted, and as richly imaginative as they are flavorful. |
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5/22/2008 |
Peranakan or Nonya cuisine, and curry laksa haven't really be discovered in United States, that is until recently. Laksa has begun to sporadically appear on The Food Network, the Travel Channel and other foodie programs and networks. Laksa made it's most recent appearance on last nights episode (episode 11) of Top Chef on Bravo, with a shrimp laksa made by one of the contestants. Bourdain, evidently judged the Laksa to smoky for his taste, after announcing that he "took his laksa seriously". Interestingly, it might be noted that Bourdain presumably had his first laksa two seasons back on his traveling foodie show "No Reservations".
potential |
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5/7/2008 |
The dough, in my opinion is going to make or break a book like this one. Yes, the flavor combinations that Priebe puts together in his book are great too - but in the end the crust recipe was going decide it for me - it is foundation of good pizza and the toughest nut to crack. Historically I have always purchased my dough from the best pizzeria that I can find, so while this was not the first time I was making my own dough, a good recipe was going to bring me back to this book over and over. |
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4/30/2008 |
Once reserved exclusively for Moroccan royalty and their most important guests, Medjool dates were considered a precious confection and for many remain so today. |
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4/17/2008 |
Occasionally I like to highlight a cooking or kitchen gadget here on Chilefire - However normally I have actually used the gadgets that I am reviewing today. In this case I couldn't help myself - I had to post about this gadget before I got my hands on it. |
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3/31/2008 |
Almost two years ago I wrote up an article on a series of experiments I was doing smoking salt. At the time I promised a follow up article posting my results in a "couple of weeks". Clearly it has taken me longer to get here than a couple of weeks, but I didn't want to post on the subject again until I sorted out some of the details and techniques and had a chance to do some research. |
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12/15/2007 |
The Santoku is a Japanese chef's knife, a low-tip style with a broad blade and a slightly curved cutting edge. in Japan, this knife is used as the same kitchen workhorse as a French chef's knife is in European kitchens. Its cutting edge is less curved than the traditional chef's knife, so it provides less rocking action. The blade is designed for superb straight-down slicing and precise chopping. The santoku is often ground with alternating hollows on each side called Kullenschliffs. The hollows create breaks in the blade, which provide air pockets, allowing food to fall away cleanly. |
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10/5/2007 |
The chile, it seems to me, is one of the few foods that has its own god.
— Diana Kennedy |
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9/26/2007 |
Book Review: Morimoto, The New Art of Japanese Cooking |
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7/20/2007 |
Some of you may have noticed our absence the last several months. Naomi and I made some big changes not to long ago - and decided to sell the boat and find a new home on land. |
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7/16/2007 |
A list of reputable online grocers and retailers specializing in Asian ingredient and kitchenwares |
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1/30/2007 |
This is a dish that I came up with after some experimentation I have been doing with asian spice broths. I wanted to combine four distinct spice flavors in a broth or stock base that would not overpower the subtleties of flavor and aromatics offered by the seasonings; ginger, lemongrass, star anise and Thai chile. |
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1/18/2007 |
For the last year I have been posting principally on chiles and the art of smoking, leading me to explore moles, the magic of New Mexico Chiles, the wonders of slow cooked smoked meats, and a number of renditions of American style barbecue.
That said, over the last several months I have found that my cooking has begun to change focus. This evolution has been quite natural, but has been moving me steadily away from the focus that Chilefire has traditionally held. It has been partly this that has led me to post less often as winter has made smoking more difficult, and the role of chiles in my cooking has changed - from a showcase to a more complimentary role. |
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1/5/2007 |
Naomi and I had a very full 2006, we had our first wedding aniversary, and we were happy to bring Fiona into our family. We have just returned from a wonderful 2 week trip to Brisbane visiting family, relaxing, tasting some local fare, and trying our hand working with some local ingredients (stay tuned! but think, fresh green pawpaw, snow pea sprouts, and kangaroo!). |
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10/26/2006 |
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10/24/2006 |
Already having a freezer full of roasted chiles we needed to find some other things to do with our chiles. I made a small batch of sweet chile jam last year when Naomi's mother was in town, and wanted to try to make a batch with the chiles we grew here on our boat. |
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10/14/2006 |
Living the seasons on a boat is a very different experience than living on the land. The narrative of the seasons is much more detailed and apparent. This is the first place I have ever lived where I have noticed where the sun sets on the horizon over the passage of seasons, and become acutely aware of the wildlife migrations and yearly spawning's. |
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10/6/2006 |
Today's toy, the thefoodloop™ is a member of the newest family of cooking gadgetry to join the market, namely: silicon cooking gear. |
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10/1/2006 |
Since Fiona joined us Naomi and I have been trying to make dinners during the week that don't take as long to cook - aiming at 15 minute from fridge to plate. The challenge's cooking in this way - and not eating pre-made meals, is two fold: The first is eating food that is good for us, the second is making food quickly that also has a lot of flavor. |
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9/26/2006 |
Last night Scott from "Eat With Me" and J-lo joined Naomi and I for a feast of wine and chile dishes. Naomi and I have been looking forward to having Scott and J-lo over for dinner for months - ever since the wonderful meal they put together for us in March. |
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9/22/2006 |
A Tribute To In-N-Out Burger - The Best Fast Food Chain In The World |
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9/19/2006 |
This is the first time that I have smoked chiles and I am very pleased with the result that I have achieved. The process was certainly time consuming - but the ultimate results are well worth the wait. |
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9/12/2006 |
So there you have it. Grilled rib pizza with a luscious plum glaze (don't forget the rib drippings!). The good news? Adam is sending me all the related recipes to post for you here on Chilefire. The bad news? Can we say fattening??? |
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9/11/2006 |
Several Saturdays back I found a good local source for fresh, never frozen rainbow trout. The moment I saw them my heart leapt. I have been looking for good trout for smoking. I purchased a dozen, a slab of wonderful looking wild caught alaskan salmon and a pack of dry ice to keep everything cold on the drive home and headed out. I stopped at a local grocer to pick up some lemons and olive oil in the way home and then went straight to work. |
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9/9/2006 |
Naomi shook her head with disbelief when I arrived at the cart with my 30 some odd pound box of delicious Hatch green chiles - but she loved the green chile cheese burgers we made for dinner. |
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9/7/2006 |
Yesterday I walked into our local Harris Teeter and stumbled upon a suprise. A whole mess of Hatch Chiles - and for only .99 cents a pound! I was in in heaven. |
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8/21/2006 |
Naomi and I picked our first round of chiles this afternoon and I spent the evening tonight working on tying up my first two ristras. The 4 types of chile that we planted this year are all varieties of New Mexico chile peppers. We planted Chimayo, Sandia, Joe Parker and Big Jims. |
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7/15/2006 |
Pilarcita's Shrimp Marinade and Boil from Bea & B Foods. The first winner of the Chilefire Desert Chile Award. |
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7/2/2006 |
When it comes to grilling fish, the Japanese have mastered the art. Which should hardly be surprising, when at least according to the Guardian "one in ten fish is eaten in Japan. " |
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6/28/2006 |
The secret syrup was, in fact, a secret until this posting went live today. A lot of people have asked me to post this drink on Chilefire, and so I figured what the heck, let's let it out of the bag, but since it takes so long to make I bet none of the folk who asked for the recipe will ever actually make them anyway, and my secret will be safe. :) |
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6/27/2006 |
Today I have a number of things I want to cover before I start to jump back into regular postings again, so today's post is a bunch of little items that I want to get out there all at once. |
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6/22/2006 |
Naomi and I are happy to announce the addition of a new member of the Chilefire team. |
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6/12/2006 |
Several weeks ago Naomi and I headed south for a long weekend with my brother and his wife who live in Durham North Carolina. That Saturday afternoon we all headed out for lunch at a local barbecue spot not far from their home, Bullock's. |
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5/31/2006 |
Once in a while I like to put up a post like this one. Today's post is a link to an essay written and read by Jason Sheehan, a James Beard Award-winning restaurant critic for Denver's Westword newspaper, for NPR's series "This I Believe". The story was aired on Memorial Day - and I thought it was appropriate that I point it out to those Barbecue fans who would enjoy it. |
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5/16/2006 |
This year, when Naomi and I visited New Mexico on our excursion to the Fiery Foods Festival in Albuquerque, we picked up more than just a bunch of new hot sauces and other goodies; we brought home several small manila envelopes full of a few precious chile seeds. |
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4/20/2006 |
Arepas are a traditional Venezuelan food composed of a flat (the flatness varies) meal cake of maize flour, often deep fried, split in half and filled with cheese, meats, and sometimes roasted vegetables or fruit preserves. |
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4/6/2006 |
I am surrounded by wisps of the smoke of sweet orange and mesquite woods, it is a windy spring night aboard the boat, blustery, with a slight chill that is unique to spring on the water. Tonight the smoke from the onboard cooker adds gravity to the evening, seemingly weighing down the passage of time. |
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3/27/2006 |
I want to start my post today with a thanks to Scott and Jason ala Eat With Me for having the lot of us over for a gathering of DC food blogger types and a really nice evening this Sunday last. Scott had suggested a couple of months ago that a bunch of us get together and eat. This turned out to be a terrific idea and we had a great time, and look forward to doing it again! Maybe a springtime fish smoking? |
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3/21/2006 |
I worked this recipe out, using fresh rosemary from our parking lot garden here at the marina, chunks of lamb cut from lamb tenderloin chops, fresh pieces or pineapple, chopped fresh New Mexico red chiles, and a few very large scallops, wrapped in bacon to slow their cooking time down to match up with our lamb. |
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3/19/2006 |
This morning however I made the leftover tamales up for breakfast, with a couple of poached eggs and wow! It's a hit. What a great breakfast! |
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3/13/2006 |
The tamale begins with corn (maize) flour whipped with water, baking powder, salt and lard. Vegetable shortening or butter can be used instead of lard, but the flavor is different. This mixture (masa) is then filled with meat or cheese or any preparation according to taste. |
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3/8/2006 |
One of the best parts of being in New Mexico is having direct access to the source of some of our favorite foods. We only had 3 days in the state so we tried to hit a couple of our favorite spots and a couple new places that have been recommended to us. Here is an overview. |
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3/5/2006 |
Chilefire goes to the 18th Annual Fiery Foods Show in Albuquerque New Mexico |
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3/2/2006 |
Fahrenheit has recently been revived by a new chef, Terence Feury (pronounced "fury") and the article was very generous with it 's praises of what he has done with the menu. The article included some really great photography of the place which is visually stunning; built out in an the industrial settings of an old incinerator, one dinning room being at the very base of the great chimney that marks Georgetown likes a miniature monument, next to the K. St. bridge. |
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2/27/2006 |
For true chileheads, the National Fiery Foods and Barbecue Show is the culinary equivalent to a trip to Mecca – the ultimate step in the never-ending quest for heat! |
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2/26/2006 |
What ingredients, what happenstance, be it menu, politics, greatness, or human triumph over adversity, combine to create a meal of truly legendary precedence? Historically, legendary meals all seem to have at least one ingredient in common - a dead person. |
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2/23/2006 |
As I may have mentioned before, New Mexico takes its chiles pretty seriously. And not without reason, New Mexico is the Bordeaux of chile growing country, and home to a famous variety of chile pepper - a member of the Capsicum annuum species of chile the Famous New Mexico Chile Pepper. |
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2/21/2006 |
This spicy, aromatic roux based etouffee mixes celery, bell peppers, thyme, bay leaf and chile powder. The etouffee is served with grilled chicken and shrimp over rice, and is sure to bring everybody back for seconds. |
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2/15/2006 |
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2/14/2006 |
Naomi and I haven't traditionally cooked with all that much beef. Most of the time we stick to seafood, chicken, and my weakness, duck. But ever since Naomi (we) got pregnant, we have been eating more beef (something that my long time vegetarian Father has actually been encouraging). |
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2/12/2006 |
Tonight's recipe is one that I created in 1989. Friends who lived near the Mission in Santa Cruz had a weekly event on Thursday nights during the high summer months; Pesto Night. Ginger and Cilantro Pesto was my contribution to these wonderful evenings in Northern California. |
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2/8/2006 |
Tonights recipe is a quick one, the whole thing took me about 20 minutes to put together and was really good. I love saffron, I am determined to work with it more. Saffron is wonderful, like vanilla, and jasmine I love it's complexity, romance, allure; I think maybe flower spices are my favorite. |
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2/6/2006 |
Chilefire takes home Best Overall chili at the 2006 Gangplank Marina Chili Cookoff |
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2/3/2006 |
I am starting off the meat with a lime based marinade and spiced brine soak, followed with a very slow (210° cooker temp) mequite smoking in the Bradley - until the ten pound roast reaches an internal temperature of 180°. |
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2/1/2006 |
I want to start this review out by stressing that the kind of review I am going to give tonight is a rare one. Honestly though dining like I did tonight is just as rare and Rasika nailed it, it was wonderful. |
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1/30/2006 |
This week is a big week for Chile Fire - with two events of note: Thursday, the 2nd - is Groundhogs Day. Those of you who know me, know that Groundhogs Day has a special meaning to me; its my birthday. But more important still - The 4th - Saturday is the Gangplank Marina Chili Cookoff. |
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1/27/2006 |
Combining pears and chipotle powder doesn't seem like a great idea, but it is! This salad is really good, easy to make, and as spicy as you might like to make it, just add more chile powder. |
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1/26/2006 |
Chipotle has done what Starbucks did back a few years. It has successfully introduced a west coast product in throughout the country. |
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1/25/2006 |
Recently I have been very lucky. I have been visited by a number of my friends who have brought me some wonderful packages from distant places. |
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1/23/2006 |
It has been a long time since I made a savory pie. Several years ago, when I was still in grad school at Penn State, a close friend invited me to join him and his family, along with several of our friends to go to "Pie". |
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1/22/2006 |
This is a recipe that is based on a chicken salad found in nearly every Vietnamese restaraunt I have been to. It isn't exactly authentic, but it is a nice approximation. |
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1/20/2006 |
Last month on one of our Saturday morning trips to the hardware store, I picked up a cooking magazine that I hadn't seen before. We were at the bookstore at 7 Corners shopping center and having coffee in front of the magazine rack.
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1/17/2006 |
Seared, chicken is baked in an open saute pan in the oven with a sauce of muscat orange wine, blood oranges, stock and vanilla bean. The dish is really lovely. The sauce, when reduced, is quite sweet, but in a bright tangy way. This dish is really yummy, and goes together pretty fast. |
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1/15/2006 |
Firefly struck me immediately as one of a rising group of places that have been appearing in DC the last 7 or 8 years. Firefly is a theme restaurant, it is meant to be young and hip and inventive. There is a lot of young and hip and inventive food in DC these days, which is great. |
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1/12/2006 |
Texas barbecue is... Confusing. See, everybody says Texas barbecue is about brisket; I believe that even I have said that, and it's true, partly.
The real truth is, it's not likely folks are ever going to agree on what Texas barbecue is. |
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1/11/2006 |
In my opinion, if there is a barbecue capital of the world, it's not too far away from Kansas City. I admit I love KC ribs, and I do love the sauce. My wife eats her ribs dry, I don't understand why... But now I take more and more time working on the taste of my ribs alone; knowing that she is going to eat them without that lush sauce I have going on the stove. |
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1/9/2006 |
Memphis cooks are careful not to overpower their barbecue with seasoning. In the end the one thing that all Memphis barbecue renders best is the taste of the meat. |
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1/8/2006 |
Something easy and quick was what I was looking for. I pulled a ziplock bag of my Smoked Chicken Chile, out of the freezer and set it in the sink to thaw and ran out to the market for a few shrimp, a bit of cream and a bag of flour tortillas to make up a variation on my Shrimp with Red Chile and Piñon Nuts using NapaStyle Blood Orange Extra Virgin Olive Oil. |
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1/5/2006 |
The slow smoking dropped most of the fat off the duck, but left the meat inside moist and just bursting with the subtle cherry wood smoke flavor I was hoping for. The skin was incredible, crisp and sticky with the rub. |
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1/4/2006 |
Today, chile is the worlds most cultivated spice, one column couldn't possibly hope to describe the depth of impact this spice, the last great spice to be introduced to the world, has had on culture and food. Look here for a slowly evolving "notebook" on chile and the foods we make with it. |
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1/4/2006 |
The single unifying truth that brings all the different forms of good que to the same table is that people who want barbecue use what they've got. In the Carolinas it's pork, in Texas it's beef, and in Kentucky especially western Kentucky, it's mutton. |
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1/3/2006 |
To understand North Carlolina's Barbecue’s traditions it is necessary to understand the difference between the slow roasted meats served in North Carolina and that of the rest of the country. |
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1/2/2006 |
Everybody, I mean everybody, who has an opinion on barbecue has an opinion on sauce. The farther you get into "Barbecue Country" the more strongly opinionated folks get about what "real barbecue sauce" is, and the less likey they get to telling you how to make it! |
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12/31/2005 |
I have posted a New Years Eve Menu - this time, with wine pairings from mya couple of may favorite small California Wineries - even a chile and barbecue site can have some class, right? |
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12/30/2005 |
With a smile from my wife this morning and some quick planning, it looks like this chilehead (and his wonderful wife)will be heading out to Albuquerque, New Mexico in early March for the "hottest food show on earth" The 18th Annual National Fiery Foods & Barbecue Show |
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12/28/2005 |
A couple of minutes later I was in the kitchen (we call it the galley) and had milk and cream on the stove. In a stroke of genius (if I do say so myself) I figured out how to finish up my "Back to Basics" set of recipes, Get some nice photos for the posting, and sit back and relax with a warm sweet cup of one of Naomi's favorite hot drinks, my Mexican Hot Chocolate. |
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12/27/2005 |
For the last several days we have been exploring Mexican cooking traditions; as Mexican cuisine has been strongly influenced by Spanish cooking, I though that I should introduce a dish that reflects that cultural influence, and if there is one dish that symbolizes Spain, it has to be Paella. |
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12/24/2005 |
This dish brings the natural flavors of the chile to the forefront.
Good powder will give the dish a raisin like like sweetness and an
unreserved heat that speaks of the essence of the chiles richness and scope
of flavor. If you are a true chile lover, this dish is for you. |
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12/22/2005 |
Cochinita Pibil is a wonderful dish that is as exciting to shop for as it is to eat! Collecting the ingredients for this dish will send you out to your local latino markets for a couple of ingredient that make this dish something really special. |
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12/20/2005 |
Asado de Chile Colorado is a simple and delicious stew that is typical of the cooking of northern Mexico and the American southwest. Pork or beef can be used, although pork lends a fuller and richer flavor. |
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12/19/2005 |
So, this week I am going to go "back to the basics" and re-introduce some of the classic hot foods that set the stage for all of the hype that chile and spicy food has become. |
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12/18/2005 |
The Char-Broil Electric Water Smoker is a "bullet" style smoker,
named for the basic shape of the unit. Bullet smokers are great introductory
smokers, for a number of reasons, the most important being price. |
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12/18/2005 |
The versatility of the Bradley, the separate smoker and the quality of the temperature controller, along with a very large cooking area make this smoker highly desirable. |
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12/17/2005 |
"Low and slow" is the key to easy, meltingly tender ribs that taste like something you'd get at an old-fashioned neighborhood barbecue joint. Keeping the temperature at about 225° (barbecues magic number) in your cooker is key. But there are some other "secrets" that anyone who wants make truly grand ribs should know about.
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12/16/2005 |
Before you can actually use a smoker like this one you need to season it, and heat up the unit to take away some of that "New Car Smell" that inevitably comes with it. |
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