Before you hush puppy purists grab the torches and pitchforks and head to Los Angeles for a few days of burning yours truly at the stake, hear me out. I was desperate for an appetizer at this Saturday’s grilling and had no money but plenty of corn masa, garlic, habanero pepper, and vegetable oil. That’s where this tasty violation of southern tradition originated.
Oakland Raiders: Bare Bones Barbecue Brawlin’
“You can buy the whole seat but you’ll only need the eeeeedge!” Dubbing last Saturday’s Bare Bones barbecue competition a “brawl” couldn’t be further from the truth. The event was actually very laid back. It’s just hard for me not to feel a little primal when someone slow cooks dead animal over charcoal and wood.
My Habanero Chorizo Pizza Experiment
Two weeks ago, my niece Jordan ordered me to grind up a batch of my habanero chorizo for the family’s Saturday grill night. What she did not dictate was how I cooked it for the group. Some of you may remember how much I love playing with grilling pizza. I combined the two dishes in this simple little twist on pizza and quesadillas. The only person who ended up hating it was me because it was all gone before I had a chance to fill up on the stuff.
Easy Photo How-to: Chiles Rellenos
Here’s a blow-by-blow description of how to make classic New Mexico-style chiles rellenos. Creating truly great chiles rellenos requires a bit of effort, but once you’ve had that first cheesy, glorious bite, you’ll be glad you took the time.
Thai Red Curry: The Art of Asian Heat
There’s something about the richness of red curry paste that is incredibly satisfying to the palate; in fact, I find that even a small portion of good red curry leaves me feeling sated—much more so than a comparable amount of Chinese food, for instance.
Sizzlin’ Sauces: Short Interview, Big Champion
Sizzlin’ Sauces’ Bud Selmi may not have 80 confirmed kills, but his award record on the hot sauce circuit may make him the Red Baron of spicy heat. Minus, of course, the cool plane.
Midnight Run: Scovie Deadline is Tonight
The drop-deadline is midnight tonight! All products must arrive in Albuquerque no later than September 21. Unless you’re entering the Chile Beer category, in which you have until September 22.
