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.
Orange Chicken with Sundried Peppers
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.
Royal Thai Beef Curry
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.
Tri-tip with 5-spice rub
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.
Kickstarter: Face on Fire Sauce!
Cory Chili is a cat in Australia who your face on his sauce. The married father of two is taking his Face on Fire hot sauce to the business level and is offering custom labels with buyer’s faces on their own bottles.
Fiery Foods Show and Chile Pepper Magazine Team Up
Good news! Chile Pepper Magazine has signed on as sponsor for our National Fiery Foods and Barbecue Show. Here’s how Dave Dewitt explains it on his blog.
Cinqo de Mayo: Rodney’s Tequila Porterhouse
We go from Star Wars Day to Cinqo de Mayo tomorrow. There are tons of recipes for all kinds of traditional Mexican cuisine both here and at Central. If different is what you’re after, though, how about this killer Tequila Porterhouse Steak? It’s from Rick Browne’s terrific book, The Ultimate Guide to Grilling.
