Chiles Rellenos: Variations on a Classic Dish

Lois Manno In the Kitchen, In the Kitchen with Chile Peppers Leave a Comment

By Dave DeWitt Now that it’s peak season for fresh chiles, you can find both green and red pods ready for rellenos. Simply put, chiles rellenos are chile pods (typically New Mexican or poblano) that have been roasted and peeled, split open, and stuffed with sweet or savory fillings, then cooked. Jalapeños and other chiles are used as well. Many …

Pomegranate 1

Pomegranate Passion

Sara Bergthold Cooking with Chile Peppers, Fired-Up Fruits Leave a Comment

By Lois Manno   Recipes Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips Pomegranate Chicken PAMAgranate Barbecued Salmon Lamb Fesenjan – Lamb with Pomegranate Walnut Sauce Roast Duck Breasts with Pomegranate-Chile Sauce Creamy Cheesecake with Pomegranate Topping Pomegranate is the fruit of legend. The Greeks gave it a featured role in the myth of Persephone, who was compelled to …

Rick Browne, Ph.B.

Rick Browne’s HOLY GRAIL of Barbecue

Sara Bergthold Rubs, Sauces, and Marinades Leave a Comment

By Rick Browne, Ph.B. “It’s the sauce, man, it’s the sauce!” Recipes: Dracula’s Blood Orange Sauce Key West Citrus Sauce Beer Butte Ranch Sauce Horsey Sauce With a Bite Catfish BBQ Sauce (Marinade) Ah, the essence of barbecue. The glorious thickened liquid (sometimes not-so-thickened) that we gleefully baste, mop and slop with. The delicious mixture we dip, dab and dribble …