The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.
Hot buttered rum punch is a winter go-to of mine for lots of reasons. It’s yummy, warms you up, and it’s a good way to unwind with friends after a day of preparing for the holidays. I like this version because it also brings a little heat thanks to some cayenne powder.
Hot 3-way action means something totally different when it comes to Cincinnati chili.
I’m using a rub popular in Kentucky, where they barbecue the lamb.
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork.
Dr BBQ’s pumpkin cheesecake here serves as a great alternative to pumpkin pie, bread, or the nasty wax mouth-hell we call “candy corn.”
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.