Hi Dave:Our grocery supermarket has extra hot chili powder in bulk and just plain chili powder in 1 kg. packages. But they don’t have any cayenne. Is chili powder the same as cayenne? If it isn’t the same, how do you tell the difference? Thanks.–Fred GreenHello Fred:Ain’t marketing wonderful? It could be U.S.-grown cayenne, or it could be any hot …
Dear Dr. BBQ: What are the essential components for good BBQ? Lora Hi Lora, That is a short but fully loaded question. In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same …
A table condiment to similar in appearance to ketchup–but much more
pungent–sriracha sauce is named after a seaside town in Thailand.
Increasingly popular, this sauce is found on the tables of Thai and
Vietnamese restaurants all over North America. Fresh red chiles are the
key to the flavor of this recipe.
1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles,
2 1/2 cups rice vinegar (substitute white distilled vinegar)
1/4 cup sugar
1 tablespoon salt
Remove the stems from the chiles. Place the chiles and vinegar in a
saucepan and heat to boiling. Turn off the heat and add the sugar and
salt and stir until dissolved. Place the saucepan contents in a food
processor or blender and puree until a smooth thin-paste consistency.
Add additional rice vinegar if the mixture is too thick. Allow the
mixture to steep for several hours, place in glass containers, and
refrigerate. The consistency should be slightly thinner than ketchup.
Or, strain the sauce through sieve and discard the solids for a smooth,
This recipe and others can be found in the following article:
|Flypaper & Foie Gras|
By Rick Browne, PH.B.
1/4 cup oil
2 cups ground yellow cornmeal
1/2 cup flour
1 tablespoon white sugar
1 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons melted butter
2 cups corn kernels, fresh cut from the cob, frozen or canned
4 tablespoons very soft butter
1 tangerine, juiced
½ teaspoon grated rind
1 tablespoon Curaçao
2 teaspoons powdered sugar
Mix all ingredients together, serve chilled with the cornbread.
Preheat BBQ grill to 450 degrees F.
In a mixing bowl, sift together the cornmeal, flour, sugars, baking powder, salt, and the baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed, then add in the corn kernels and stir.
Pour the vegetable oil into a seasoned skillet and place it in the oven, heating the skillet until the oil is very hot. Remove the pan from the oven and pour off any excess oil.
Pour the batter into the hot skillet and return it to the oven, then reduce the temperature to 400 degrees F and bake until the cornbread is golden brown. A toothpick inserted into the center will come out clean when the bread is cooked.
Cool the cornbread on a wire rack for 5 minutes then invert it onto a large plate and cut it into thick wedges.
1 pound sushi-grade tuna steak
2 teaspoons oil
Salt and pepper to taste
1 tablespoon honey
2-3 teaspoons wasabi
1 teaspoon balsamic vinegar
1/4 teaspoon sugar
1 cup fresh or frozen Wild Blueberries
handful of arugula leaves
Blot tuna steak dry with a paper towel. Heat oil in a non-stick frying pan over medium heat. Cook the tuna on both sides until browned but not cooked through. Remove from heat and let tuna rest in the pan off stove for a few minutes. Season tuna with salt and pepper. Cool completely.
In a small bowl, combine honey, wasabi, balsamic vinegar and sugar. Gently stir in blueberries.
To serve: cut tuna steak diagonally against the grain with a sharp knife into thin slices. Divide steak between four plates, spoon blueberry sauce over top, and garnish each portion with arugula. Serve with a baguette.