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Chiles are good in mixed drinks. There aren’t a lot of specific recipes, though. My recently-published World’s Quickest Bar Guide (for Kindle) has very few options, and believe me, I looked. You can use pepper-flavored vegetable juice to add some heat, or you can use hot sauces like Sriracha to punch up your Bloody Mary. I [...] This entry is part of a series, Pepper Jelly Chronicles» Remember how I said I was through making pepper jellies for the year? Well, I lied through both teeth like an Oriental rug prevaricated and dissembled got talked into making some more. (That’s it! “Talked into.”) For some reason, Central Market had some great-looking, fresh [...]
Source Interlink Media claims to be America’s premier source for special-interest publications. Their food category is published under the Popular Plates imprint. These “bookazines” are one-out publications, and some appear to be test-marketing to see if there is enough interest to drive regular publication. I recently found an interesting edition called Fiery Foods, with Chile [...]
My daughter just gave me some Apache chiles she bought at a farmers market. A whole quart-sized zip-top bag, priced at $1.50. That part’s certainly attractive! The bag’s fairly full of small, red chiles, like the picture above. I’d never seen these peppers up close and personal, so to speak. They look deadly hot [...] This entry is part of a series, Austin Scene» Addis Ababa is 8,000 miles away, and yet I can get a taste of Ethiopian culture without traveling more than a mile from my house. That’s about how far it is to Taste of Ethiopia, a small bit of east Africa right in my own [...] This entry is part of a series, Pepper Jelly Chronicles» One more pepper jelly and then we’re done (for a while, at least). Today I made jalapeño jelly, using a dozen fresh chiles and two medium green bell peppers. Nothing much special, although I added one interesting ingredient: Fresh basil from the garden. I decided [...] This entry is part of a series, Pepper Jelly Chronicles» Lots of great-looking fruit in the produce section these days. Apricots have come and gone, but plums and plumcots (and their more exotic cousins) are abundant and rather nicely priced. Since I know some of the Clan enjoy plum flavor a lot, I decided [...] This entry is part of a series, F4F 2011» Although shrimping in the Gulf of Mexico is on the decline (and has been for a while), plenty of shrimp are being caught this summer and brought to markets and restaurants throughout Texas. With the Deepwater Horizon disaster a fading memory and extraordinary efforts by [...] |
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