Cooking with Fresh Chile Peppers

Jackson Ortega-Scheiner Cooking with Chiles Leave a Comment

Fresh Red Chile Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the immature stage of the New Mexico red chiles, which are …

Rubs, Marinades, and Sauces

Fiery Foods Manager General Leave a Comment

Barbecuing and Grilling with Flair by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus   Recipe Index: Texas-Style Beef Brisket Grilled Artichokes with Chile Dipping Sauce Fourth of July Barbecue Baked Beans Spit Roasted Chicken with Spicy Wild Rice Stuffing Blackened Red Snapper Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. …

beer

Beer Meets Grill: How to Spice Up your Pre-Game Party

Fiery Foods Manager General Leave a Comment

By Suzanne Hall Recipes in this article: Beer-Braised Sirloin Chili Southwestern Beer Marinade Grilled Shrimp Fajitas withBeer-Braised Onions Mixed Sausage Grill Sweet-Hot Beer Mustard Onion-Beer Tri-Tip Roast Indonesian-Style Salmon Grill Grilled Beer Pork Chops Pineapple Mango Brochetteswith Sweet Beer Glaze   “I’ll take a grilled piece of food over a sauteed one ninety percent of the time,” says Kent Rathburn, …

Brazilian Habanero Basting Sauce for Pork Chops

The Southwestern Grill

Fiery Foods Manager USA Leave a Comment

by Dave DeWitt Texas Fajitas Grilled Piñon Lamb Chops Pork Chops Ranchero-Style Jalapeño-Stuffed Steaks Smoked Turkey Basted With Cascabel Oil El Pollo al Carbon Grape-Grilled Quail with Goat Cheese Rounds Mesquite-Grilled Snapper with Ancho Sauce Grilled Tomatillo Shrimp When I moved to New Mexico at age 30, I had already been grilling for twenty-two years, so it was fairly easy …

Spicy Barbecued Appetizers

Spicy Grilled Appetizers

Fiery Foods Manager General Leave a Comment

Recipes: Skewered Spiced Peruvian Beef and Chicken (Anticuchos) Cured and Pecan-Smoked King Salmon with Hot Sauce Grilled Shrimp Cocktail Mazatlan-Style Margarita-Grilled Shrimp and Avocado Quesadilla New Mexican Three-Chile Wings of Fire Tunisian Hot Vegetable Dip (Slata Mechouia) by Dave DeWitt and Nancy Gerlach Conjure up in your mind all those appetizers you’ve been offered at parties over the years. Celery …