Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
Bartels H-D Chili Cook Off | Cutting Your Competition Teeth
The annual Bartels Harley-Davidson Chili Cook Off isn’t so much a competition to me as a laboratory with chrome and leather. There’s no entry fee, few rules, and I can make whatever the hell chili I want. It’s a smaller event with roughly 15 entries each year. All of these traits make it invaluable for the novice cutting their competitor baby teeth.
Habanero Pork White Chili
White chili is usually a chicken thing. I prefer pork, though, because pork.
Planked Asparagus & Peppers with Snappy Glaze
This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
Grilled Crab-Stuffed Cherry or Jalapeno Peppers
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.
Chorizo Criollo (Chorizo Sausage from Argentina)
These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ajà p-p, the “bad word” chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado–a barbecue. Note: This recipe requires advance preparation.
Sichuan Pepper-Salt
This recipe and others can be found in the following article: The Tongue-Numbing “Flower Pepper” of Sichuan Province by Kimberly Dukes
