The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. About 25 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take—turducken.
In the 16-year history of the Scovie Awards, Panama Red is only the third hot sauce to win the coveted “Grand Champion” title. And The Shed BBQ & Blues Joint won the top Scovie Award in the Advertising & Marketing Division with packaging based on a paint can. Read more about these amazing products.
Morfia’s Ribs and Pies is a little hole-in-the-wall in Marina del Rey, two doors down from Bartels Harley-Davidson. The place has a very modest, warm feel but that’s not too surprising. Irine and her mom, Morfia, have extensive restaurant experience. Friendly service and good food are practically second nature to them.
The Chile Pepper Institute’s Chile Flavor Wheel is a chilehead chef’s best friend. The wheel is similar to flavor and aroma wheels designed for wine, only for chile peppers instead.
We’ve been on a pumpkin roll lately, so here are a few recipes perfect for holiday entertaining, including a spicy soup idea just in time for Thanksgiving.
Building on my happiness with the smoked pumpkin experiment, I got a little more ambitious: smoked pumpkin pie. Trot this one out for Thanksgiving and see what happens.
All during November, James Wreck and his team of hothead reviewers at Eat More Heat.com will be tasting and evaluating the current crop of Scovie Award winners. For hardcore chileheads!