2017 Scovie Award early bird special ramps up.
Scovie Awards | 2017 Entries Now Open
Entries for the 2017 Scovie Awards are NOW OPEN.
Fiery Foods Show and Chile Pepper Magazine Team Up
Good news! Chile Pepper Magazine has signed on as sponsor for our National Fiery Foods and Barbecue Show. Here’s how Dave Dewitt explains it on his blog.
Spiced-Up Chicken in Coconut Shells with Mango Cream
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the “eyes,” drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You’ll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
Dave Appears on “A Taste of the Past”
A little while ago, Dave went back to one of those gigs briefly when he appeared on “A Taste of the Past.” It’s a radio show about food history, both of which he knows quite a bit about.
Tamale Pie
We first ran this Tamale Pie recipe here, along with video. Dave published it in 1001 Best Hot and Spicy Recipes and it never gets old. I’m going to make a few variations on it this month and I’ll be sure to share them with you here!
DIY Chorizo
This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.
