This recipe combines two of my favorites—chile and popcorn. Adjust the heat of this candy by the type of chile you use. Make with New Mexican for a mild heat, cayenne for more fire and chile de arbol for somewhere in between. Don’t use microwave popcorn because of its salt and fat content.
Stolen Appropriated from Dave DeWitt’s Perfectly Pungent Peaches article at Central, these grilled peaches stuffed with cheese and chipotle raspberry puree are a tasty surprise to spring on your guests at your next barbecue. Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off …
A reader recently emailed us, asking if there was a way to tone down the heat level in the canned jalapenos called for his chile relleno recipe. Sadly, there is no way to cool ’em down, since they’ve been processed for canning. What you can do, is substitute milder canned chiles. We recommend New Mexico or Anaheim peppers, which are much milder but still packed with flavor.
Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.
Wacky Wok, my favorite Chinese place in West LA, makes a great spicy orange chicken. This homemade version from Fiery Foods and Barbecue Central, though, is far better.
This recipe was favorite of King Rama V, who reigned in Thailand from 1869-1910. It is tasty, rich, and very spicy and should be served with hot, cooked rice or cooked Thai noodles.
Recipe from 1,001 Best Hot and Spicy Recipes.
This simple tri-tip rub was part of the Trash Can Smoker article I created over at Central. It’s very easy and still a favorite with my peeps.