The weather is warming, and chile pepper gardeners all over are plotting their plantings for the season. In the April issue of Burn! Magazine, we introduced Cap Farmer, a former marijuana grower who has switched to chiles to prevent his house and property from being seized by the Feds. This is the first installment of his chile gardening wisdom. We …
Need Weird Mexican Food Products? MexGrocer to the Rescue!
Need some achiote to sprinkle on the nopalitos in your comal? Look no further than MexGrocer.com. When you run across a tasty new recipe with foreign-sounding Latin ingredients, you can cook it the way it was meant to be, thanks to MexGrocer’s huge inventory of really neat products. Their tagline reads “Bringing Hard-to-find Authentic Mexican Products to Your Door.” And …
Nachos with Cheese Curds…Hold the Whey!
After the National Fiery Foods & BBQ Show, I always end up with fantastic products that I just can’t resist bringing home, even though an entire cabinet of my kitchen is dedicated to spicy condiments of all types. Sometimes the product isn’t something you’d really expect to find at a spicy food event, but that’s the wonder of this great …
Pairing Wine with Spicy Food…Do’s and Don’ts
Chow.com has posted an article about pairing wine with spicy food that goes beyond the standard recommendation of “sweet and white.” Wine and spirits specialist Jordan MacKay recommends selecting a wine with a flavor profile that compliments the characteristics of the specific chile being used in a dish. And that wine could even be red. Read more:Â “On Pairing Wine …
Featured Recipe: Chorizo Bacon Rub
What could be better in a breakfast burrito than chorizo-flavored bacon? One of the stars of our April issue is bacon, as we share a great how-to article about homemade bacon. I know this sounds daunting, but Mark Masker’s easy illustrated directions will have you dabbling in the tasty art of charcuterie before you can say “pork belly.” 2 tablespoons …
Greek Stuffed Peppers Recipe
Piperies Gemistes me Feta may be Greek to you and me, but to a Greek, it means “Greek Peppers Stuffed with Feta.” A photo of these peppers was part of the Burn! Magazine display at last weekend’s National Fiery Foods & BBQ Show, and several people said they wanted to learn how to make that dish. So here’s the recipe…you …
Winners of the Disc-It Drawing
Well, the 23rd Annual Fiery Foods & BBQ Show is now a fond memory, and Burn! Magazine is officially launched. We had a booth at the show, and partnered with the Disc-It company to give away three Disc-It grills (think of a huge outdoor wok with other attachments for a griddle, chile roaster, etc.). We also gave away one-year subscriptions …
