Here’s a recipe for all the theobromine addicts who are also chileheads.
Drumsticks, Pumpkin, and Fire
Fall brings not only Halloween but also football and basketball with it. I thought I’d bring sports and the Halloween spirit together in this post thanks to Sizzlin’ Sauces’ Howlin’ Hollar, my tabletop grill, and a package of chicken drumsticks.
Slow-Cooked Pork with Chipotle Pumpkin Salsa
As part of the Burn! Blog’s ongoing pumpkin-related coverage, I decided to fool around with a jar of Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Throw it into a slow cooker with a pork tenderloin, and a few hours later you have a great autumn meal.
Gourdzilla II: Smoked Pumpkin Pie
Building on my happiness with smoked pumpkin, I got a little more ambitious: smoked pumpkin pie with maple syrup. Turning the smoky squash into a soup with bacon was easy; how can you mess up anything that combines smoke with cured pork?
The Great Pastrami Experiment
Basically, pastrami is what you get when you smoke a side of corned beef, instead of boiling it. After doing some research online and talking to German friends who had attempted it, we decided to give pastrami-making a try.
Happy Halloween, Everybody!
Over the next three weeks, we’ll also share ideas for spicy pumpkin seeds, adding recipes for smoked pumpkin, and playing around with Sizzlin’ Sauces’ Howlin’ Hollar Hot Sauce with Pumpkin, too. Be sure to check back in with us every couple of days for ways to heat up Halloween.
Southwestern Hush Puppies? That’s Crazy Talk!
Before you hush puppy purists grab the torches and pitchforks and head to Los Angeles for a few days of burning yours truly at the stake, hear me out. I was desperate for an appetizer at this Saturday’s grilling and had no money but plenty of corn masa, garlic, habanero pepper, and vegetable oil. That’s where this tasty violation of southern tradition originated.
