The dead elk in question was ground into burger patties and the kick was courtesy of the spicy goodness infused within it thanks to some chorizo and special seasoning. See, Mike Frison stopped by Disc-It for a cooking demo using his Fri-B-Que Seasoning on some amazing Elk and Chorizo Burgers. You can see the demo here or if you just want the recipe for yourself, here you go
Two months ago, I promised you I’d have fun with the Henry Family Farm Varietal Chile Extracts David Rosengarten gave us to play with. Then the holidays hit and I found myself grilling reindeer over a coal-filled stocking, but that’s another story best not shared with small children.
Even the hardest chicken wingnut gets a little tired of the little red variations on poultry limbs smothered in crimson heat. If you know one of these fanatics, here’s your chance to throw them into a tailspin. A smoldering, hot tailspin painted in green.
British Radiologist Ian Rothwell, 55, became the first person to finish the world’s hottest curry at a UK restaurant while suffering hallucinations brought on by the dish. Truth to tell, drinking a glass of riot spray would have been cooler. And cooler. That’s what happens when you eat something with a reported six million Scoville units of heat in it. The curry is chock full of 20 Naga Infinity Chiles and has to be prepared by chefs wearing goggles and a face mask.
If you want to try making your own tamales at home, here’s a step-by-step photo how-to for traditional New Mexican red chile pork tamales.
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).
Try tea-smoking as an Asian alternative to boring roasted turkey this Christmas. It’s a style of cooking meat that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine.