When cold weather shows up, you have two choices: bundle up the grill and stop barbecuing, or man up, bundle yourself up, and don’t let some silly blizzard and subzero weather stand between you and the perfect rack of ribs. Here’s some great advice from Fiery Foods Central on how to make that happen when the ice gods forbid it.
Ceylon Dark Curry Powder: Recipe
You’ve harvested and dried a buttload of red chiles. Now what? Sri Lankan curry powder.
Mole Coloradito
This brick-red mole, courtesy of Restaurante El Naranjo in Oaxaca City, is made with chile ancho, sesame seeds, and almonds.
Asian Chile Oil Recipe
Oils are another great use for all those chile peppers you grew this summer. This Asian take is good to have on hand with noodles in my opinion.
Dr. BBQ’s Halloween Feast: Spiced Cider
Dave and Dr BBQ go way back. Don’t believe me? Go look up all the stories Ray Lampe packed into Fiery Foods Central, like Dr. BBQ’s Halloween Feast. That’s where I shamelessly pilfered discovered this recipe for spiced cider.
Pan de Muerto, “Bread of the Dead”
Halloween and the Day of the Dead are lumbering toward us. Just like with zombies, if you blink they’re on you and it’s all over. If you’re looking for some thing to set the mood, there’s a great article on Day of the Dead eats here. This Pan de Muerto recipe is just one of the recipes you’ll find there.
Cream of Jalapeno Soup with Chicken
Really, fall could just as easily be called “soup season.” All the kids are back at school, spreading cold germs as fast as their noses can run, and sharing the bounty with their parents and teachers. Who, in spite of their heroic defense, succumb eventually. Dave DeWitt’s Fall Into Spicy Soups article is a great primer on soup in general. His Cream of Jalapeno Soup with Chicken, though, is tasty whether you’re sick or not.
