Below you'll see everything we could locate for your search of “hot sauce”
By Mike Stines, Ph.B. Pit beef – a somewhat tough cut of beef roast turned into delectable sandwiches – is not “true” barbecue… there’s no smoke added to the beef. The meat is grilled using both direct and indirect cooking making exquisitely tender beef – crispy edges with a rare interior – a classic sandwich from the east side …
By Dave DeWitt, Nancy Gerlach and Jeff Gerlach; Photos by Harald Zoschke 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 …
Story and photos by Sharon Hudgins Recipes: Solyanka Spicy Beet Borscht Goulash The nine countries that border on the Baltic Sea aren’t known for spicy cooking. Fish, pork, potatoes, and beets, along with mushrooms, sour cream, and dill, have been the flavors of the Baltic for centuries. Horseradish was the only thing that spiked up a cuisine where …
This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the norteamericanos do. The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty. Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.
These sandwiches are best prepared in a panini grill, but a close approximation of them can be made by toasting the bread first and them lightly sauteing the prepared sandwiches in a large frying pan by weighing them down with something small and heavy, like small plate with 2 pounds of beans in bags on it.
