Green Chiles and Tomatoes

Dave DeWitt Recipes Leave a Comment

Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.


  • 3 cups peeled and chopped tomatoes

  • 3 cups chopped green New Mexico chile, roasted, peeled, seeds and stems removed

  • 1½ teaspoons salt

  • 1 1/4 cups white vinegar


Combine all of the ingredients in a saucepan, bring to a boil, cover, and simmer for 5 minutes.

Pack in hot, clean, sterilized jars, taking care to use all the liquid. Process according to the directions above.

Granulated Onion? Huh?

Jackson Ortega-Scheiner Preparation/Serving Leave a Comment

Hi Dr. BBQ: I’m scanning through both of your cook books for something easy to cook for tomorrow night. BTW, both your cook books totally rock!! Anyway, I’ve kinda zeroed in on the smoked bologna. Never thought of doing that before. So…I’m off to the store to get some stuff for the creole BBQ rub and I have a question. …

Sweet Corn Chowder

Dave DeWitt Leave a Comment

This Colman’s recipe makes a sweet heat side dish that goes well with roasted meats. Feel free to add more mustard to really spice it up.


  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 teaspoons Colman’s dry mustard

  • 2 cups chicken stock

  • 2 cups canned sweet corn (measured after draining)

  • 1/2 cup diced ham

  • 1 green onion, finely chopped

  • 2/3 cup heavy cream

  • Salt and pepper to taste


Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don’t worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heavy cream, and continue cooking only until the mixture is thoroughly warmed (but don’t let it boil). Serve immediately.

Wood Grilled Filipino Pork Steaks with Pineapple Tangerine Glaze

Dave DeWitt Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes


by Karen Adler and Judith Fertig


This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.


Pineapple Tangerine Glaze


3 garlic cloves

1tsp minced gingerroot

2/3 cup freshly squeezed tangerine juice

1/3 cup crushed pineapple

1/3 cup soy sauce

1/4 tsp hot pepper flakes

6 thin-cut boneless pork steaks or chops (each about 1/2 inch thick


Wood Grilled Filipino Pork Steaks 


Prepare the glaze: In a bowl, combine garlic, ginger, tangerine juice, pineapple, soy sauce and hot pepper flakes.

Place pork in a large sealable plastic bag and pour in half the glaze. Seal, toss to coat and refrigerate for at least 30 minutes or up to 2 hours. Cover and refrigerate the remaining glaze until ready to use.

Meanwhile, prepare a medium-hot indirect fire with a kiss of smoke in your grill.

Remove pork from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place pork over the hot fire. Grill for 2 minutes per side. Move to the indirect side of the grill, overlapping steaks if necessary, and lid and grill for 30 to 45 minutes, occasionally basting with glaze and moving the steaks around on the grill for even more heat, until just a hint of pink remains inside.