While it does have some kick, Bollito’s Tuscan Red Sauce ain’t no mouth-incinerating bottled inferno. It’s more of a pepper sauce than a hot sauce. That’s because creator/proprietor/sammich maker Zach Cizek used Calabrian peppers as the basis for the stuff. It’s my personal new favorite for beef dishes because its tangy, garlic yummy finishes with a mild kick with each bite. Here’s what Zach had to say about Bollito’s, his inspiration, and the sauce itself.
Excerpt: Hacks for Chile Gardeners
We recently ran Harald Zoschke’s cool Seven Hacks for Chile Gardeners over at Central. Here’s just one of the ideas you’ll find in that story.
Dave Appears on “A Taste of the Past”
A little while ago, Dave went back to one of those gigs briefly when he appeared on “A Taste of the Past.” It’s a radio show about food history, both of which he knows quite a bit about.
Dickey’s Barbecue Pit Launches Signature Smoked Sausage
Usually when you hear “sausage” and “Walmart” in the same sentence, it’s a news story involving a meth head going commando right before his arrest. In this case, however, Dickey’s Barbecue Pit is proud to announce its newest retail offering launching April 6 in 3,000 Walmart stores nationwide. Walmart will now carry three types of Dickey’s signature smoked sausage: Original Smoked Polish Sausage, Smoked Spicy Cheddar Sausage and Hot Links.
Chicken Paprika with Dumplings
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S.
Tamale Pie
We first ran this Tamale Pie recipe here, along with video. Dave published it in 1001 Best Hot and Spicy Recipes and it never gets old. I’m going to make a few variations on it this month and I’ll be sure to share them with you here!
DIY Chorizo
This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.
