If you’ve run into CaJohn Hard on the hot sauce show circuit, you know he’s partnered up with Amber Button for the AmberFyre product line. I’ve really liked what’s come out of that team up so far, especially the black cherry bourbon barbecue sauce. That said, Amber herself was an unknown to me. CaJohn isn’t one to join forces with just anybody, so I called her up this week for an interview on AmberFyre and her adventures in spicy.
Iced Heat: Freezing Chiles
Freezing chiles is an excellent way of preserving them. Chiles that have been frozen retain all the characteristics of fresh chiles except for their texture. Since the individual cell walls have been ruptured by the freezing of the water within each cell, the chiles will lose their crisp texture.
3 Great Articles to Spice Up Spring
I’m still coming off of the high from the Fiery Foods Show. For me, it marks the start of spring and gets me amped for all the tacos, barbecue, and other outdoor eating in the months to come. Here are a few of my favorite articles from our Supersite that I go to when this mood kicks in.
Super Bowl Fire: Salsa and Hot Sauce How To’s to Heat Up Game Day
Super Bowl Sunday is closing fast. Instead of blorping some store-bought standard salsa into a dipping bowl, why not take a little time for a custom job? Here are three articles from our Fiery Foods and Barbecue Super Site for doing that, complete with recipes.
American Star Ghost Chili Vodka
Oops. Depending on the part of the country that you’re from, you may have already noticed a regional spelling disambiguation in the name of this product. While it’s rarely spelled out (pun intended), and most folks have likely never every considered that chili and chile are two different things. Here in New Mexico, and you can see the rule at play here at the Burn! Blog, if you look hard enough.
Thanksgiving Recipes for Two, Part 2: Duck Breasts, Stuffing, and Veggies
Thanksgiving is fast approaching but you’re not a big fan of turkey so you need an alternative to the traditional cholesterol laden feast. Forget the turkey, the gravy, lumpy mashed potatoes and green bean casserole with cream of mushroom soup. Instead enjoy pan-seared duck breasts with a Cajun mustard sauce. Serve with apple-cornbread “stuffing,” and sautéed green beans and peppers.
Maple Smoked Pumpkin Pie
Building on my happiness with smoked pumpkin, I got a little more ambitious a few years ago: smoked pumpkin pie with maple syrup.
