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.
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!
Turn up the heat on Easter with some habanero rabbit chili.
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