Chiles manzanos are very attractive to birds while in the bush, they are also very attractive to the eye in the market and on a plate. They are fiery but the cheese should help in that department.
Dr BBQ’s pumpkin cheesecake here serves as a great alternative to pumpkin pie, bread, or the nasty wax mouth-hell we call “candy corn.”
Pumpkin Salsa is one of those items that’s so specialized it’s challenging to come up with new things to make with it. It goes with pork, though, and since I’m turning some smoked pulled swine into taquitos, making this as a fall holiday appetizer was a good idea.
The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill.
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.
Happy holidays, everybody. As we pull into the home stretch for 2015’s finish line, foodies like us find ourselves busier than the North Pole elves. Over the next few weeks, I’ll grill, smoke, bake, and post a storm of different recipes. One of them is this Dark Chocolate Cheesecake with Red Chile Ganache from this spicy holiday dessert piece at Fiery Foods and Barbecue Central.