by Dave DeWitt and Nancy Gerlach Recipes: Chicken in Red Pipian Sauce Tamales Negros Tlaloc-Chile Stew Chiles were the major spice of the New World and played a role similar to that of black pepper in the Old World; ancient New World cultures from Mexico to South America combined the pungent pods …
Tropic-Q
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes in this Issue: Mayan Achiote-Marinated Chicken Cooked in Banana Leaves and Served with Pickled Red Onions Cebollas Encuridas (Pickled Red Onions) Cuban Habanero-Spiced Black Beans Jamaican Jerk Pork Tandoori Murg (Chicken Tandoori-Style) Garam Masala Mint Raita Satay Daging (Beef Satay with Peanut Sauce) Sambal Kacang (Spicy Peanut Sauce) Since I now live …
Viva Tortillas!
by Dave DeWitt and Harald Zoschke Recipe Index Corn Tortillas Hot Chile Tortillas Sonoran Enchiladas Chicken, Chile, and Cheese Chimichangas Machaca Burritos Chile-Chicken Soft Tacos Fred’s Black Bean Burritos Tortillas, both corn and flour, have been the basis of Mexican and Southwestern cooking for centuries. No one knows precisely when the first corn tortillas were made from primitive corn …
The GREAT Chili con Carne Project, Part 6: Chili Cooking and Serving Techniques
by Dave DeWitt Part 6: Chili Cooking and Serving Techniques Recipes: Mauldin Chili Tyson Ranch Chili Bubba’s Chili Ed’s Buffalo Snort Red Chili Black Bean Chili The Great Chili con Carne Project Index Once you have all the ingredients assembled, it is a simple matter to cook your chili. Wrong. Nothing about chili is simple, as you probably realize …
The GREAT Chili con Carne Project, Part 7: CASI-Style Cookoff Chilis
by Dave DeWitt Part 7: Cookoff Chilis, CASI-Style Recipes: Dorene Ritchey’s 5-R Chili Hot Pants Chili Buzzard’s Breath Chili Judge Arly P. Haffazz Chili John Billy’s Chili Pedernales River Rat Chili Fat Dog Chili High Octane Chili The Great Chili con Carne Project Index The history of chili cookoffs begins with the Chili Appreciation Society International, which was the …