|
By Chile Doctor, on Monday, June 29th, 2015, at 5:00 am
This entry is part of a series, Pepper Jelly Chronicles»
If you love cherries, now is your time of the year. Ripe, sweet, juicy. Plenty of them, even here in Texas, and at great prices.
I couldn’t resist. I had to get about a ton several bags and make pepper jelly with them. With pineapple or […]
By Chile Doctor, on Monday, March 5th, 2012, at 10:00 am
Once upon a time I posted a recipe for Napalm Chicken. That dish is still one of the best ways to get your lips to steaming, especially if you’re not currently in a torrid love relationship. Back then, I rated the heat of Napalm Chicken at five chiles; nowadays I think it’s more like 3-4, […]
By Chile Doctor, on Monday, October 17th, 2011, at 7:00 am
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 […]
By Chile Doctor, on Thursday, April 15th, 2010, at 8:52 am
For most of us in the South, it’s been grilling time for a while now. Up North, though, I hear it’s still a bit cool and breezy. (Too bad.) In either case, we have the issue this year of plenty of rainy days. (Thank Goodness, after several years of tough drought!) So you scored […]
By Chile Doctor, on Thursday, December 10th, 2009, at 7:00 am
Shrimp are popular for parties this time of year. You see them on all sorts of snack platters at various functions and celebrations! They make an appearance fried or boiled, peeled or not; with all sorts of sauces, many of them superposable. (That’s the word of the day, just had to get that in […]
By Chile Doctor, on Thursday, October 8th, 2009, at 7:54 am
Some Creole dishes are just plain hot. Think about it: “mild” and “habañero” just don’t get used in the same sentence. And as a community service (that means No Charge to You, this time), the basement elves from the Underground’s Department of Soft-Hearted Litigation Avoidance have asked me to warn you: This Stew Uses […]
By Chile Doctor, on Thursday, June 4th, 2009, at 5:00 am
Ah, the lowly shrimp. Misunderstood, often maligned, regularly overcooked with reckless abandon by all too many closet celebrity chefs.
It doesn’t have to be that way, of course. There are ways to properly prepare this diminuitive denizens of the deep. (Yes, I’ve been reading about alliteration.) Cajun cooks seem to have learned how as well […]
By Chile Doctor, on Wednesday, May 27th, 2009, at 5:00 am
Hanna Raskin of Slashfood recently published an article about Nashville Hot Chicken, which is apparently all the rage these days. I’d call it a fad, but apparently it’s been 40+ years in the making. Prince’s Hot Chicken Shack was first, but lately others have jumped into the fray: Rocky’s Hot Chicken Shack, Zingerman’s Roadhouse […]
|
|
Recent Comments