When to Apply BBQ Sauce?

Dave DeWitt Rubs/Sauces/Marinades Leave a Comment

Hi Dr. BBQ: When do put barbecue sauce on the hens? Before they are put in the oven or after they have cooked?Wendy Hi Wendy,It’s always best to add the BBQ sauce at the end of the cooking process. Most BBQ sauces have a lot of sugar and tomato in them and those things can get cooked and browned before …

Making Chipotles in a Smoker

system Cooking Leave a Comment

Q:  Dear Dave,I have just bought a CookShack Smokette oven.  I absolutely love chipotles, but, living in England, they are not easy to find and are expensive.  Can you recommend a process for making chipotles in this oven?  I can get a form of jalapeño here, albeit grown in Africa!Regards, Brian A:  Hello Brian:The easiest and quickest method for making chipotles …

Pungent Pickles

Fiery Foods Manager In the Kitchen with Chile Peppers Leave a Comment

  by Nancy Gerlach, fiery-foods.com Food Editor Emeritus Pungent Pickles Recipes: Devilish Dills Pickling Spice Curried East Indian Pickles Spicy Asian Ginger Pickles Orange Jalapeno Pickles Sichuan Pickles     Pickles! Most people like them yet few seem to take the time to make them. But if you’re like me and grow cucumbers, once they start producing, it sure doesn’t …

Wasabi-Marinated Mahi Tuna with Asian Chile Sauce

Dave DeWitt Recipes Leave a Comment

Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare.


Wasabi Marinade

  • 5 tablespoons rice wine vinegar

  • 2 tablespoons soy sauce

  • 1 ½ tablespoons wasabi paste

  • 1 ½ tablespoons grated fresh ginger

  • 1 tablespoon vegetable oil

  • 1 tablespoon minced shallots

  • 1 tablespoon hot mustard

  • 2 cloves garlic, minced

  • 1 serrano or jalapeño chile, seeds and stems removed, minced

The Tuna

  • 4 ahi tuna steaks or substitute swordfish
  • Asian Chile Slaw
  • Dressing
  • 1/3 cup vegetable oil, peanut preferred
  • 1 tablespoon cider vinegar
  • 1/4 cup rice wine vinegar
  • 2 teaspoons Thai fish sauce (nam pla), available in Asian markets
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 4 small fresh Thai chiles (prik kee nu), stems removed, minced, or substitute 2 serrano chiles

The Salad:

  • 2 cups finely shredded Napa or regular cabbage

  • 1/4 cup shredded carrots

  • 1/4 cup finely sliced green onions, including the greens

  • 1/4 cup sliced edible pea pods, sliced lengthwise

  • 1/4 cup chopped peanuts

  • Chopped fresh cilantro for garnish


  • 2 teaspoon finely sliced green onions

    Salt and white pepper



In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.

Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature.

For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.

Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.

To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.

To serve, place the fish on a plate and serve with the slaw on the side.