Candy caning dogs in swine is by no means a Los Angeles thing. The New York Times ran this great article on Mexico’s part in their origin story but I’m never one to leave well enough alone, so I changed it up a bit. Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
Chile Lime Shrimp and Baja Gazpacho
Traditionally Independence Day is one of the busiest days for backyard cooking. Burgers, hot dogs, steaks and more are on grills throughout the country. For my July 4th get-together this year I’m creating a refreshing, somewhat spicy, and very flavorful appetizer to serve my guests: Chile Lime Garlic Shrimp with Baja Gazpacho.
Oh, That Cochinita!
That would be cochinita pibil, the closest thing there is to a State Dish of Yucatán. Here’s a recipe for making it in a slow cooker.
Holy Jalapeño! A Poppers Cookbook
I suppose given enough time, anyone could come up with a gazillion stuffings to mash inside a jalapeño pod, but why reinvent the popper when this cookbook has already done it for you?
Eh, What’s up, Crock?
Turn up the heat on Easter with some habanero rabbit chili.
Cooking with Super Hot Chile Peppers
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.
Huge Crowds, Huge Sales at the Fiery Foods & Barbecue Show
The 24th annual show welcomed over 17,500 trade and general public attendees to the Sandia Resort & Casino, an increase of 3,500 from the previous year. Local exhibitors showcasing everything from hand-ground mustard to sugar-free mojito mixes said they benefitted from the increased turnout.
