Using frozen puff pastry makes short work of these delicate pastries. These are best when served immediately but can be filled in advance and refrigerated until serving time.
In the middle of all the online jokes about the two states where marijuana is legal having teams in the “Super Bowl,” you’ll need to find a dessert suitable for that big Super Bowl party you’re planning. You could be all safe and whatnot, but if you’re guests are expecting something different, this dish is hotter and edgier than a strip club on a desert cliff. I’m talking about a concoction my friends and I call, “Chuppacobbler.”
Overall, I liked the way it came out but make sure you don’t overdo it on the pumpkin. Too much of it and you’ll lose most of the rum or have to squeeze it out! This time, I made milkshakes with it at a friend’s Halloween party. The hardest part? Meeting demand. I made alcoholic milkshakes for ten people before I ran out. Here are the recipes for both the smoky pumpkin-infused rum and the shakes that followed.
Three years ago, I started turning monster pumpkins into smokers for Halloween. Not only was it a good excuse to play with freakishly large vegetables, it was an even better excuse to put an attractive woman into a devil outfit and take pictures for the blog. I also like the idea of food that smokes itself. The basic idea was simple. Clean out the pumpkin, cut holes in the top and bottom, and place it over a small electric hot plate as the basis for the smoker.
One of my favorite hot sauces this year is CaJohn’s Frostbite. It’s a semi-clear concoction that’s opened up a whole new frontier of possibilities when it comes to upgunning the kick on foods I’d never add heat to with a conventional tomato or green sauce. Cocktails were an obvious choice but this weekend, I tried it with something very different: lemon/orange sorbet.
Whether you want to show your support for Mexican heritage—or if you’re simply looking for an excuse to whip up sangria and enchiladas, Cinco de Mayo is a holiday worth celebrating!
During the Bare Bones competition at Meatopia Oakland last year, I couldn’t help but hear Chris Lilly talk to his Kingsford buddies about this year’s football season. Mostly because I was eavesdropping. That conversation mutated into the kernel of an idea which grew into a great question: what do some of the biggest and brightest in barbecue do for Super Bowl Sunday?