Below you'll see everything we could locate for your search of “serrano”
by Dave DeWitt Tiong Bahru Food Centre [Editor’s Note: This article was first published in May, 1992. Some things have changed in Singapore since then, but this is the way it was then.] People laughed in disbelief when we told them we were going to Singapore on business. “Yeah, right,” said one skeptic, “you foodies will use any excuse for …
Nancy Gerlach reports from Yucatán: I never thought I’d miss New Mexico chile so soon, but I do. The only fresh green chiles that are available here are poblanos. Of coarse we do get fresh jalapeños, habaneros, xcatik, and serranos. Last week I made a batch of my barbecue sauce substituting guajillos for the NM red and it didn’t have …
By Dr. BBQ, Ray Lampe No matter how much you get involved in barbecue as a lifestyle, summer is still the king when it comes to grilling, slow smoking, and the parties we call barbecues. The days are longer, the sun is shining, the weather is generally nice, and we’re all in a good mood. That sounds like a good …
It may not surprise readers to discover that I have a rather unconventional breakfast each morning. I love vegetable juice with hot sauce in it! And being the fickle hot sauce consumer that I am, my favorite hot sauce varies from day to day. Because we produce the Scovie Awards, I’m constantly tasting new sauces. So here’s what …
by Dave DeWitt, Nancy Gerlach, and Jeff Gerlach Photography by Steve Tesky Food Styling by Denice Skrepcinski One of the best ways to handle an overwhelming chile crop is to pickle them. Pickling the peppers will preserve them at least until next year’s crop comes in and makes “almost” fresh chiles available throughout the year. They can be pickled by …
