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.
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