Potatoes are an industry standard when it comes to holiday cooking. They’re the bricks for building comfort food. Whipping up good mashed spuds isn’t exactly quantum physics. Transforming them into something special to be remembered, though, well, there’s a touch of art to that. Or you can use this Italian oven-roasted version from our Italian holiday feast feature.
“Everybody wants some… I want some too…” Van Halen wasn’t talking about hot chocolate when they wrote that but they might as well have been. Chocolate gets associate with sex more often than Craigslist. This hot chocolate is about as close as you can get to what they were singing about without getting buck nekkid and arguing over who gets to go downstairs for sandwiches and cigarettes afterward. We have Richard Sterling to thank for this wonderful libation. You’ll find it and more in this holiday spicy beverage guide at our sister site.
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.
The turkey’s gone, the stupidity that is Black Friday is behind us, and now we’re on to Christmas. Your food options are a little more freestyle than Thanksgiving’s now. If you’re looking to get away from ham, geese, and mashed potatoes, how about going Italian? Dave DeWitt ran a whole Italy-style holiday feast in this feature story, and this Panpepato (Spicy Chocolate-flavored Christmas Bread) recipe was just one of the wonderful options from which to choose.
You can (and should) do an entire Thanksgiving spread via barbecue grill. We know because we did so; just read the whole story. One of the items in that tale was what Dr BBQ himself termed The Ultimate Turkey. That’s a real bold claim, even coming from one of the foremost experts in the world on barbecue. Here’s the recipe so you can try it and tell us if he’s right.
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. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil. Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.
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