By Mike Stines, Barbecue Editor It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, making them ideal for a somewhat elegant dinner. With this compilation, the globe is covered; from Asia for Chinese Stir-Fry Shrimp with Asparagus and Chile-Garlic Sauce to New Orleans …
The Art of Grilling Seafood
By Mike Stines, Ph.B. Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent. But these ingredients also make for great grilling especially when you add a touch of chile …
Africa: A Continent of Chiles
By Dave DeWitt An Excerpt from Precious Cargo: How Foods From the Americas Changed the World(Counterpoint Press, 2014). Available here. The high priest of African chiles was Laurens van der Post, the South African author who wrote, “The man who has become hooked on piri-piri hungers for his favorite dish like a junkie for heroin, because the person who has …
The Chile Cultivars of New Mexico State University Released from 1913 to 2007
NMSU Research Report 763, November, 2008 By Danise Coon, Eric Votava, and Paul W. Bosland Photos by Paul W. Bosland, Dave DeWitt, and Harald Zoschke The New Mexican-type chile is an important ingredient in the Southwestern food industry. Chiles have grown from a regional food for tourists to an important international export. Improvement of New Mexican chile cultivars through breeding …
The Cult of Currywurst
Story and Photos by Sharon Hudgins What could be more German than Currywurst: chunks of sausage slathered with a sauce based on the same ingredients as Anglo-American tomato ketchup spiced up with English Worcestershire sauce, Hungarian paprika, and Indian-inspired curry powder (by way of Britain), served with French fries on the side? And now some Germans have added another multicultural …