Q: Dave:Until I can get my smoker up and running, I am looking for commercial volumes of chipotle peppers. We have been searching for Mexican suppliers but cannot get them to respond to email or phone calls. Can you help?Regards,Fred GraySparkling River Pepper Company, LLC A: Hello Fred:At the International Chile Conference, I ran into this guy who has U.S. chipotle …
Q: Dear Dave,Do you recommend staking up chile plants? My plants seem to grow awfully tall, but perhaps I have used too much Miracle Gro? But I noticed from your "Heat Up Your Life" videos that most pepper plants seem to go unstaked. I live north of NYC, lower Hudson Valley, Zone 6.Best,David RogersChappaqua, NY A: Hello David:Yes, stake up chile …
Q: Dave,My favorite hot sauce is House of Blues Bayou Heat. However, it can only be purchased at an HOB store or online, which means you have to pay for shipping & handling. According to their web site it contains cayenne peppers, vinegar, salt and coloring (in that order). Can you recommend comparable hot sauce that might be more readily …
The eggplant is browned before being cooked in a spicy tomato and onion sauce, then served with garlicky yogurt. It is simply delicious served with flat bread.
1 large eggplant
Olive oil for frying
2 medium onions, sliced
2 large ripe tomatoes, peeled and sliced
1/4 teaspoon red chile flakes (add more for additional heat)
1/4 cup vegetable stock
2 cups plain yogurt
4 garlic cloves, crushed
Chopped fresh coriander and mint, for garnish
Salt to taste
Cut the unpeeled eggplant into 1/2-inch slices and sprinkle liberally with salt. Leave for 30 minutes then pat dry with paper towels. This process allows the salt to draw out some moisture from the eggplant.
Heat oil in a deep frying pan and then fry eggplant until lightly golden on both sides (they do not need to be cooked through—you are just adding color and a bit of flavor). You will need to do this in batches and add more oil as needed. Remove the cooked eggplant slices to a plate covered.
Oil will leach from the cooked eggplant slices, so return this to the pan to reheat and then add the onion. Fry until soft.
Add 3 of the crushed garlic cloves, tomato slices and red chile flakes and cook until the tomatoes break down and a sauce is formed. Add a little stock and seasoning as needed. Remove from pan.
Place a layer of eggplant slices back into the pan. Top with sauce. Repeat until all the eggplant slices are back in the pan. Pour in any remaining oil from the eggplant and onion and add the remaining stock. Cover and simmer gently for 10-15 minutes until the eggplant is tender.
Combine the yogurt, salt and remaining garlic clove. Mix well then spread over the base of the serving dish.
Add the eggplant slices, lifting eggplant carefully to keep intact. Top with remaining sauce and onions. Sprinkle with some fresh mint and coriander for color.
Note: The traditional recipe calls for chakah, which is plain yogurt that has been drained overnight. This makes it a little thicker and drier.
Heat scale: medium
Dr. BBQ, I recently purchased a large green Egg for $100 at a yard sale! My wife gave me your cookbook, hot rub and Bonesmoker’s Bar-B-Que sauce as an anniversary present. I have had rave reviews from all my friends on your wrapped pork butt and rib recipes. I would like to ask you a question if I may, about …