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.
It’s about 20 degrees outside, you’re sick of eating turkey, and you need a hot, spicy dish to snap you out of the winter doldrums. As it so happens, I have the perfect solution: a spicy bowl of lentil stew with Italian sausage.
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!
The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. This recipe with chorizo and curry powder puts some zing
Turn up the heat on Easter with some habanero rabbit chili.
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