Stuffed chiles and peppers are among our favorites and new recipes with us often arise from ingredients that are right there – must still away – like last week before a trip. Sometimes this really great creations coming out, like here in our “Red boats” – long pepper with an upbeat potato and cheese filling. Highly recommended for your enjoyment!
If you visit Calabria, particularly for the Peperoncino Festival in Diamante, you’ll sooner or later discover an interesting pork sausage named ‘Nduja. This is a spreadable sort of salami that has been made in southern Calabria for hundreds of years.
From my new and exciting series “Harald grills everything but his Mom”, here’s the latest: Grilled Ravioli!
Before the World Cup started, I thought it would be a good idea to present a selection of Brazilian recipes, in honor of the WC’s host country. But then I forgot about it. With the WC entering its hot phase, below is the list of Brazilian recipes on Fiery Foods & BBQ that I’ve assembled over the years. Just click on a title to see the recipe.
… or is there a Chili’s Cube? According to a press release on April 1st, scientists have succeeded in the Dutch Westland in growing a jalapeno version in cube form. It was carried on a gene called A23-157. A tomato breeding, in the form of a cube, succeeded several years ago.
The preservation method is simple: First the olives are blanched in hot water. Then moisture and bitter components are drained from the fruit with sea salt, and finally the fruit is dried – in the early days by use of charcoal fires, now in special drying ovens, called “essiccatori” (dehydrators).
You can’t beat a hearty bowl of green chile stew on a cold winter night. Try this version with smoked pork and New Mexican green chiles!