This recipe for Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce came to us from the North American Blueberry Association.
Cayenne Pepper Taffy
This cayenne pepper taffy recipe, developed at Yale, has seen much success but is currently not FDA approved.
Yellow Peach Pickle
Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries. Also serve as a relish with chicken, turkey, lamb, or fish.
Pumpkin Salsa Queso and Pulled Pork Taquitos
Pumpkin Salsa is one of those items that’s so specialized it’s challenging to come up with new things to make with it. It goes with pork, though, and since I’m turning some smoked pulled swine into taquitos, making this as a fall holiday appetizer was a good idea.
Spiced-Up Chicken in Coconut Shells with Mango Cream
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the “eyes,” drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You’ll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
Dark Chocolate Cheesecake with Red Chile Ganache
Happy holidays, everybody. As we pull into the home stretch for 2015’s finish line, foodies like us find ourselves busier than the North Pole elves. Over the next few weeks, I’ll grill, smoke, bake, and post a storm of different recipes. One of them is this Dark Chocolate Cheesecake with Red Chile Ganache from this spicy holiday dessert piece at Fiery Foods and Barbecue Central.