By Nancy Gerlach, Fiery Foods and Barbecue Central Food Editor Emeritus, with Recipes from the Fiery Foods and Barbecue Central Staff Recipes: Hot Cranberry Drink Ginger Pumpkin Bisque Chile de Arbol Christmas Salad Smoked Prime Ribs of Beef Green Bean Smoked Casserole Potato Latkes Red Chile Pumpkin Chiffon Pie To me, it hardly seems possible that another holiday …
Story and Photos by Patrick Holian Recipes: Shatah (Jordanian Harissa Sauce) Maghdoos (Pickled Eggplant with Chile Pepper) Sawani (Lamb Shank Casserole with Cayenne) Mixed Grill Shwarma Sandwiches The fearless author in Mohammed’s tent I was in the Middle East and in trouble again. Fortunately, it was not the kind of trouble one expects to see on CNN these days. …
Q: Hello Dave! I am looking for information on growing and selling Datil peppers. My husband and I are inheriting some agricultural property here in Florida and are looking for a crop to raise. I think that we can successfully produce the Datil but I can’t find pricing info for crop sales. Can you help or give me some info …
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.
- 2 cups unbleached or wholewheat flour
- 2 tablespoons Berbere
- 1 tablespoon sugar
- 2/3 cup water
- 1/4 cup light oil
Preheat oven to 35o degrees Fahrenheit. In a bowl, combine the flour, berbere, sugar and salt. Gradually mix in about 2/3 cup water until a thick past forms. Dump the mixture onto a floured board and knead it until you have a stiff dough. Make a well in the center of the dough ball and pour in the oil; fold the dough over the oil and knead again until well mixed, about 5 minutes.
Cover the dough with a cloth to keep it moist, and break off chunks of it to roll into 1/2 inch round strips. Cut the strips into 1/2 inch long pieces, preferably using scissors so that the ends will be pinched. Bake on a flat sheet or in baking tins for 20 to 30 minutes, until crisp. Stir three or four times to ensure even browning. When cool, store in airtight container.
This is an all-purpose sop that can be used with any meat or poultry. It’s purpose is to keep the meat moist during the smoking process and to give the cook something to do during the long, boring, smoking process. Use a little sop mop to coat the meat.
1 cup vegetable oil
4 bottles good Mexican beer, such as Dos Equis
Juice of 2 lemons
1 large onion, chopped
1 clove garlic, minced
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons commercial hot sauce of choice
In a large saucepan, combine all of the ingredients, reserving two of the bottles of beer. Bring to a boil, reduce the heat, and simmer for 20 minutes. Use the sop to baste any meat, but especially beef, and drink the reserved bottles of beer while you sop.