‘Red Light’ Fried Morning Glory

Dave DeWitt Leave a Comment

The vegetable sold as “morning glory” in stores like Silom is sometimes called “water spinach”—the leaves are slightly bitter, but taste absolutely perfect with a handful of burning red Thai chiles. The exact quantity of each ingredient in this dish is somewhat variable; I like to use approximately the proportions given here, but Sanamluang’s version is a little more salty and less spicy. I’m not sure where the name comes from, but perhaps the red chiles have something to do with it.


  • 1/2 to 1 pound morning glory (found in Asian markets)

  • 2 tablespoons cooking oil

  • 2 cloves garlic, crushed

  • 4 to 8 bright red Thai chiles, chopped finely

  • 1 teaspoon fermented whole soybean sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon fish sauce

  • 1 teaspoon sugar (optional)


Rinse the morning glory and trim the thick stems. Leave water clinging to the leaves. Heat the oil in a wok over high flame until it begins to smoke. Add garlic and chiles and cook for just a second, then add the morning glory and Thai chiles. Add the fermented soybean sauce and keep the ingredients moving over the highest heat possible for two to three minutes more. Add the oyster sauce, fish sauce and sugar, and cook for another few seconds.

Serve with fresh white rice.

fire in the pasture

Fire in the Pasture!

Dave DeWitt Leave a Comment

This recipe is from Ronald Lewis Buchholz whohails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill.


1 (8-ounce) package cream cheese, at room temperature
1/4 cup shredded Wisconsin sharp cheddar cheese
2 tablespoons beer, preferably Schlitz or Spotted Cow
2 teaspoons hot sauce, preferably Wisconsin Badgers
1/4 teaspoon black pepper
Pinch of salt
6 slices thick-sliced bacon
12 jalapeño chiles, seeded


Prepare a medium-high grill to cook over indirect heat.

In a large bowl, combine the cream cheese, cheddar cheese, beer, hot sauce, black pepper, and salt. Mix with a table fork until the ingredients are thoroughly combined.

Using a sharp knife on a cutting board, slice a 1-pound package of bacon in half across the grain. Set aside.

Put the cream cheese mixture in a 1-quart resealable plastic bag. Seal the bag and, with scissors, cut about ¼ inch off one of the bottom corners of the bag.

Cut the lid off an empty cardboard dozen-count egg carton. Place the hollow jalapeños upright in each cup. Squeze the cheese mixture into each chile. Save any leftover cheese mixture for spreading on crackers and enjoying while the chiles cook.

Cover the top of each stuffed chile with a half-slice of bacon, securing the sides with a plain round wooden toothpick stuck through the bacon and chile. Place the chiles back in the egg carton.

Put the chile-filled egg carton on your grill, opposite the firs, cover the grill, and cook the chiles for 40 to 45 minutes, until the bacon is as done as you like it. The egg carton will absorb the bacon grease, thus no flare-ups.

What Happened to Crystal Hot Sauce?

system Industry Issues Leave a Comment

Q: Hello Dave,I am looking for Crystal Hot Sauce–every store I am looking into is all out. What’s going on with this product? Can you help me or lead me in the direction to get some? Thanks,Mandi A: Hello Mandi,The Crystal Hot Sauce Plant was destroyed by hurricane Katrina. They are opening a new plant and should be back in …

Avocado and Ancho Chile Cheesecake with Crab Fondue

Dave DeWitt Recipes Leave a Comment

This recipe is from the Inn at Loretto in Santa Fe, New Mexico.


For the Crust:

  • 1 cup grated Parmesan cheese

  • 1 cup breadcrumbs

  • ½ cup unsalted butter, melted

For the Filling:

  • 1 3/4 pound cream cheese

  • 1 large egg

  • ½ cup heavy cream

  • 1 cup Monterey Jack cheese, grated

  • 4 ripe avocados

  • 1/4 cup ancho chile puree

For the Crab Fondue:

  • 1/4 cup vegetable oil

  • 1 cup shallots, finely minced

  • 1 cup white wine

  • 1 quart heavy cream

  • 2 sprigs of fresh tarragon

  • 8 ounces jumbo lump crab meat

  • Chopped tarragon for the garnish


For the Crust and Filling:

Pre-heat the oven to 350° F

Combine crust ingredients and press the mixture firmly into the bottom of a 9-inch springform pan.

Using the paddle attachment of an electric mixer, blend the cream cheese and avocado. Add the egg and continue beating until the mixture is smooth, about 4 to 5 minutes.

Add the cheese and season with salt and pepper.

Pour the filling into the springform pan and swirl in the ancho puree to create a marbled effect.

Bake the cheesecake in the pre-heated oven until firm, about 1 hour to 1 hour and 15 minutes. Cool thoroughly on a rack. Serve at room temperature with warm crab fondue (see recipe).

For the Crab Fondue:

Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.