Summer means salads and this spicy Southwest potato salad comes to us courtesy of a great story we ran on Central.
Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.
The word “flauta” (flaow-tah) means “flute” in Spanish, an allusion to the rolled shape of the tortillas in this dish.
Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching TV. Here is a slightly different take on the dip, one that avoids American or processed cheese.
Beer is a versatile ingredient that can add a unique flavor to grilled foods.
That’s where Jalapeno Jeaven’s Jeavenly Host entered the story. They exhibited at the National Fiery Foods and Barbecue Show this year and agreed to let me review one. I was interested in what they had to offer not just because I needed a popper rack. Theirs had one significant difference worth noting—prongs.
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.
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