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        • Beef
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Archives
View Post

Red Hot Chiles Carrot Cake

In Holiday & Seasonal by Dave DeWitt10/23/2020Leave a Comment

It’s also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter.

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Super Spicy Pumpkin Muffins

In Holiday & Seasonal by Dave DeWitt10/02/2020Leave a Comment

Here’s an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile!

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All-Purpose Poultry Rub

In Poultry by Dave DeWitt09/03/2020Leave a Comment

For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.

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Chimayó Chile Steaks with Chipotle Potatoes

In by Dave DeWitt08/29/2020Leave a Comment

From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.

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Peach Habanero Chutney

In Spicy Side Dishes by Mark Masker01/10/2020Leave a Comment

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.

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Chile and Dried Cherry Chocolate Dessert

In by Dave DeWitt11/12/2019Leave a Comment

Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.

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Cincinnati Chili

In Chili & Soup by Mark Masker08/10/2019Leave a Comment

Hot 3-way action means something totally different when it comes to Cincinnati chili.

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