Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
By Sharon Hudgins Like many people concerned about the current pandemic, my husband Tom and I have been hibernating in our cave since mid-March. Every three or four weeks, when supplies run low, we venture out to hunt for food, like masked marauders armed with credit cards instead of teeth and claws. One afternoon while writing up our shopping list …
By José C. Marmolejo Mexico has exported avocados since 1980, but not due north. Europe was its first international destination. Ten years later Japan and Canada became hooked on this wonderful Mexican fruit. It only took 27 years for Mexican avocado exports to break into every state in the U.S. market year round. In the last decade, Mexico has seen …
By Dave DeWitt & Mike Stines From Thailand: Deep-Fried Curried Fish Patties and Thai Baked Stuffed Chile Peppers From Singapore: Singapore Fried Prawns with Dried Chile From Vietnam: Fish with Ginger Salsa From Borneo: Tangy Marinated Fish From Cambodia: Tantalizing Catfish The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of …
By Mike Stines, Ph. B. Salt block cooking has become one of the latest “trendy” way to cook food… similar to the way plank cooking and stone grill cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like… …
This recipe is from Dr. BBQ, Ray Lampe, who says “why serve cranberries in a jelly when you can just drink them?” This is the perfect starter for a holiday dinner, and if your significant other isn’t looking, add some vodka to this creation. This recipe is from Ray’s book, Dr. BBQ’s Barbecue All Year Long! cookbook.
