In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
Colorado Heat: The Story of Schultz’s Gourmet
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.
Muchos Macho Nachos
Ah, nachos…you gotta love ’em, if only for the absurdity they inspire. The Ninety-nine Restaurant in Bellerica, Massachusetts just set a world record for a mess of nachos weighing 3,999 pounds. Not everything’s bigger in Texas.
Feisty Pumpkin-Chorizo Pizza
From flesh to seeds, pumpkins pack a wealth of nutrition, including vitamins A, C, E, iron, carotene, anti-oxidants and more. They have zero cholesterol, they’re inexpensive, tasty, and they look cool. What more could you ask of a vegetable? Try out this unique pizza featuring pumpkin and chorizo.
Ask Chef Mike: Making Real BBQ Without A Fancy Rig
Q: Hi Chef! I love your articles on the Burn! blog but I don’t have any fancy offset or vertical smoker. Can I make real barbecue without one of those?  —Dwayne A: Hi Dwayne…you sure can! Kettle grills (such as the Weber) and even gas grills (such as the Char-Broil Heatwave) can be used for great barbecue. I use both …
The Mushroom Chronicles
For the first time ever, I went hunting for wild mushrooms. They definitely don’t qualify as spicy, but what mushrooms lack in heat, they make up for in flavor!
The Mighty Spice Cookbook
Master spice expert John Gregory-Smith scoured the world for recipes featuring interesting spices, and shares his discoveries in this book. Not exactly ground-breaking stuff for chileheads, but accessible and interesting recipes with chile peppers prominently featured in many dishes.
