Sometimes you just don’t want a whole meal. You’re not that hungry, or you’re about to go to bed or something. You want to eat a bit, though, maybe what used to be called supper, and you want something that’s flavorful and tasty. Not fattening would be nice too, this time of year.
Have I got [...] Read more »
|
|||||
 
 
 |
Okay, I didn’t want to start out too boldly here. I’m kind of a “rush into things slowly” sort of guy at times. So I chose an easy recipe; one you can hit over the fence on the first swing, with your eyes closed. And it’s not that spicy, unless you want to make it [...] Read more » The Muse bit me hard today. I bit back. While munching on crackers, cheese and dill pickle slices, amongst other tasty and nutritious snacks. (I’d list all the other brain foods I ate, but I’m not going to give you all my secrets without a lot of cash upfront this early.) I found some time [...] Read more » Sometimes you just want something a little different with your Cajun or Creole food. I mean, You Can’t Have Rice With Every Meal, can you? (Well, if you’re in Louisiana, maybe you can.) With that in mind, I offer this recipe from a great chef (and honorary Cajun), Emeril Lagasse: Caramelized Onion Focaccia I first saw this [...] Read more » This just in to the Chile Underground’s ever-vigilant News Desk: A disastrous accident in Wyoming has destroyed a massive quantity of an irreplaceable specialty. A cargo truck traveling on the I-80 near the famous burgh of Wamsutter, Wyoming crashed and caught fire. When firefighters arrived they went into their practiced routines when suddenly they found [...] Read more » There was so much looniness and odd food info important Follies news this week that Friday couldn’t hold it all. So hang onto your hats, folks, we’re going for Extra Innings on the Follies front with a Special Saturday Bonus Edition… A recent post on Slashfood asks, “What the hell is that?” The author, Jose Ralat Maldonado, explored the “queso” that is Velveeta and RO*TEL prepared tomatoes and chiles (and that’s the last time I’ll use that silly trademark). One of his premises is that Texans love the stuff. Another is that this mix was invented [...] Read more » Let’s start Spicy Italian Month off right by reviewing a cookbook full of zesty recipes from the Mediterranean. Yes, you guessed it (or maybe you didn’t): Mediterranean Hot and Spicy, by Aglaia Kremezi. This slickly produced, recently released volume, published by Broadway Books, has pictures, stories and above all, tasty recipes collected and tested by [...] Read more » |
||||
|
© 2007-2010 The Chile Underground All Rights Reserved -- Copyright notice by Blog Copyright It Doesn't Get Any Hotter Than This! is Digg proof thanks to caching by WP Super Cache |
|||||
Recent Comments