By John James Audubon, 1897 Beargrass Creek, which is one of the many beautiful streams of the highly cultivated and happy State of Kentucky, meanders through a deeply shaded growth of majestic beechwoods, in which are interspersed various species of walnut, oak, elm, ash, and other trees, extending on either side of its course. The spot on which I witnessed …
Q: Hey Dave! I have 4 different chilli varieties in my garden (jalapeño, tabasco, cherry, andHungarian yellow wax) all of which are fruiting so fast I can’t use them all! It’s a devil of a problem… I was wondering if you have a recipe for a nice dipping sauce that would combine the different chillis? Keep up the great work, …
Contrary to popular belief, in India, curry powders have become an integral part of middle class family life. This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes. Traditionally, the spices are sun-dried for three days and then roasted.
1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons mustard seeds
2 tablespoons peppercorns
2 tablespoons whole cloves
1 tablespoons fenugreek seeds
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons powdered turmeric
1/4 cup freshly ground, hot chile powder, such as New Mexican
Dry the whole spices in the oven at 200 degrees for 15 minutes, taking care they do not burn. Remove them from the oven, cool, and grind them together with the ground spices in a spice mill.
Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:
1 lb. of lean or extra lean ground beef
3 handfuls of quick oats
1 egg
1 “sploosh” of milk
1 tsp. minced garlic
3-5 mushrooms, finely diced
1-2 jalapeño chilis, finely diced
6-9 splashes Worcestershire sauce
2-5 splashes hot sauce
1 tsp. each ground cayenne, oregano and thyme ½ tsp. each basil and sage
1 Tbsp. ground black pepper
2 tsp. chili powder
8 bread rolls of your choice
8 slices of cheese of your choice
1 large white onion, cut into rings
2 beefsteak tomatoes, cut into slices
2 ripe avocados
Ketchup, mustard and relish
Head of romaine lettuce
Mix well all ingredients for the patties. Separate the meat into 8 round patties. Grill them at 375-450 F (or medium-high) for about 6 minutes. Flip the burgers and grill their opposite sides for about 6 minutes. Flip them again and add a slice of cheese per patty. Move all burgers to the side of the grill, but keep a burner on maximum and close the grill lid for 6 minutes. Remove them from the grill. Decorate the bottoms of the halved bread rolls first: Add 1 layer of relish, then 4-6 rings of onion and 3-4 strips of thinly sliced avocado.
Next, place the patties onto the bottom buns, cheese side down. Top them with ketchup and mustard smiley faces, one 1/8-in. slice of tomato, and 3-6 leaves of lettuce. Place the tops of buns gently onto the lettuce stacks, being careful not to spoil the burgers via tippage. Place the palm of your hand firmly on top of each burger and in a smooth, gentle, but forceful motion, compress each burger to half its original height.
This recipe is from John Hard of CaJohn’s Fiery Foods.
2 (16 ounce) jars chipotle salsa
1½ cups heavy whipping cream
¼ teaspoon dried oregano
¼ teaspoon dried leaf basil
¼ cup vodka
1 (16 ounce) box mini penne pasta (prepared according to manufacturer’s directions)
Parmesan cheese
Place 1½ jars of the salsa in a food processor, and blend until smooth. Pour into a high walled skillet and add the basil, oregano and remaining salsa. Bring to a simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often. Turn off the heat and add the vodka, stirring well
Place the prepared pasta in a large bowl. Pour sauce over pasta and toss. Sprinkle shredded Parmesan cheese and serve.
