We originally ran this turkey panini recipe as part of a Thanksgiving leftovers piece but there’s no reason to wait until some poor turkey’s corpse is being picked over the day after the holiday to enjoy it.
Winter Grilling and Smoking Tips, Part 2
Personally, I love the challenge of grilling while freezing my ass off. Barbecuing in the cold ups the ante on the difficulty factor. It’s a great chance to hone your skills. Here are some more tips to consider for the next time you fire up the grates this winter.
Fall and Winter Barbecue Tips, Part 1
When cold weather shows up, you have two choices: bundle up the grill and stop barbecuing, or man up, bundle yourself up, and don’t let some silly blizzard and subzero weather stand between you and the perfect rack of ribs. Here’s some great advice from Fiery Foods Central on how to make that happen when the ice gods forbid it.
Mole Coloradito
This brick-red mole, courtesy of Restaurante El Naranjo in Oaxaca City, is made with chile ancho, sesame seeds, and almonds.
Dr. BBQ’s Halloween Feast: Spiced Cider
Dave and Dr BBQ go way back. Don’t believe me? Go look up all the stories Ray Lampe packed into Fiery Foods Central, like Dr. BBQ’s Halloween Feast. That’s where I shamelessly pilfered discovered this recipe for spiced cider.
Pan de Muerto, “Bread of the Dead”
Halloween and the Day of the Dead are lumbering toward us. Just like with zombies, if you blink they’re on you and it’s all over. If you’re looking for some thing to set the mood, there’s a great article on Day of the Dead eats here. This Pan de Muerto recipe is just one of the recipes you’ll find there.
Candied Peppers: How-to
Harald Zoschke’s excellent article on candied chiles is another great way for preserving your little garden hotties and it makes them sweet to boot. Here’s the process he wrote up for us in Candied Capsicums. You can also check his original story for recipe inspiration.
