Building on my happiness with the smoked pumpkin experiment, I got a little more ambitious: smoked pumpkin pie. Trot this one out for Thanksgiving and see what happens.
Eat More Heat Reviews Scovie Winners
All during November, James Wreck and his team of hothead reviewers at Eat More Heat.com will be tasting and evaluating the current crop of Scovie Award winners. For hardcore chileheads!
Using Green and Red Guajillo Peppers
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
Your Very Own Ripening Box
Every wonder how it’s possible to have at least semi-ripe tomatoes in the middle of winter? It’s because they are picked green for shipping and then gassed with ethylene to cause them to ripen. You can use the same trick at home with a ripening box.
Ask Chef Mike: Cherry Tomatoes and Peppered Vodka
One of Chef Mike’s favorite recipes is for “Bloody Mary Tomatoes.” These cherry tomatoes, marinated in a Bloody Mary mix, make a great appetizer for an adult party. You can dial up the heat by using peppered vodka made with this simple recipe.
McIlhenny Launches “Tabasco Nation” Facebook App
TABASCO Nation® was created “for those looking for exceptional flavors, new and interesting food pairings, and a chance to express their passion for TABASCO®.” It’s also a place to win free stuff, which is always good.
Gourdzilla: The Pumpkin that Smokes Itself
Happy Halloween! This is a project I’ve wanted to try for years: turning a monster pumpkin into a smoker. The reasons why are (a) it’s the excuse I needed to play with one of these ginormous Gourdzillas, and (b) I like the idea of food that smokes itself.
