Stuffed chiles and peppers are among our favorites and new recipes with us often arise from ingredients that are right there – must still away – like last week before a trip. Sometimes this really great creations coming out, like here in our “Red boats” – long pepper with an upbeat potato and cheese filling. Highly recommended for your enjoyment!
The Perfect Bloody Mary
A Bloody Mary (or Caesar if your Canadian) is the ultimate brunch cocktail – along with Eggs Benedict it’s the perfect addition to any Sunday morning.
Jalapeño Grilled Shrimp with Prosciutto
For this recipe, thin strips of jalapeño chiles are inserted into the shrimp and the shrimp are marinated in a zesty marinade to add a little sweet heat. After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
2015 Fiery Foods Show: Post-Game Wrap Up
Much like Godzilla, the National Fiery Foods Show has gone back to sleep after wreaking a little havoc. Both show up briefly, set things ablaze, and then leave. Both take place in cities with great food. Both have made at least 26 appearances.
Kicked-Up Cranberry Sauce: Cranberry, Apple, and Jalapeño United
If you’re like me, you probably get tired of the regular boring cranberry sauce that most people serve at holiday dinners. You know the stuff that I’m referring to — that gelatinous, mushy cranberry mold that your grandmother plated up every year for as long as you can remember. The flavor isn’t terribly bad, but I don’t understand why something that is as easy to make as homemade cranberry sauce is so often purchased off a grocery store shelf. When the canned version is served alongside a delicious spread of Thanksgiving goodies, I’m the first to overlook it and move on to the next offering. So this year I decided to try something new: since I’m a fan of spicy foods, I thought I’d add jalapeños to my otherwise fairly sweet homemade sauce and the results were delicious. If you prefer another type of pepper, feel free to use that one. You really can’t go wrong with this recipe!
Burning Sensation: Crab Cakes With An Attitude
Crab cakes – a variation on New England’s fish cakes made with cod or pollock – are popular along the coast of the Mid-Atlantic States, the Gulf Coast, the Pacific Northwest and Northern California, where the crabbing industry flourishes. Along the East Coast, blue crab is traditional while on the left coast Dungeness crab is commonly used. (A lot of crab is now imported from the Far East and Venezuela. Try to find local crab whenever possible. True Maryland crab will be labeled with MD and three digits to identify the harvester.)
Stone Brewing presents: Beers that Burn
I suppose there will be a day when I run out of hot and spicy alcohol to sip on, but we’re not there yet. On a trip to my local brick-and-mortar liquor store here in Albuquerque, I found several that I hadn’t tried yet, but since this has been a big beer-drinking summer for me, I grabbed some spicy beer to try out.
