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.
Burger Time: Barbecue Glaze and Burgers to Match
This recipe adds a barbecue glaze to the burgers to create true barbecue burgers instead of ground beef on the grill.
Vegan Grilling: Thinking Outside the Brisket
That being said I often grill vegetables as side dishes, so putting together a totally vegan menu wouldn’t be too difficult. So I asked myself, if I didn’t eat meat, seafood or shellfish, what would I want to have for dinner?
Chile-Spiced Brunch Ideas for Mother’s Day
A fabulous, fiery brunch (that she doesn’t have to prepare) is the perfect way to show Mom you appreciate all the hell you put her through growing up.
Evil Egg Salads
Every March, chickens everywhere work long hours cranking out tons of eggs just so you and I can boil, dye, hide, and in some cases, actually eat them. We reward these hardworking fowl later on in the year by frying them and eating their wings in hot sauce. It sucks to be them.
Get Stuffed: Smoked Turducken
The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. About 25 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take—turducken.
