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.
Christmas Food Coverage on the SuperSite, Part Two
Continuing our Christmas food coverage, here are two more articles of interest…
Masker’s Yule Hog, Part 1: Home-Cured Christmas Bacon
Apparently, two dozen gingerbread strippers and a bottle of cheap scotch wasn’t enough to buy Santa’s forgiveness last year. He did not provide the Big Green Egg I’d requested despite my generous bribe. I found plenty of fuel for an Egg in my stocking, though. This year I’m upping the ante. No jolly old elf can resist three different types of Christmas pork waiting on a plate. While I’m at it, I’ll share the recipes as I go along. If it works, maybe you can buy your naughty self into his good graces too. Christmas bacon seems like a good lead-in. Here’s how I’m going about it.
Masker’s Wish List Part 2
A few more last minute items to round out your holiday shopping.
A Traditional Italian Holiday Feast
This year Dave DeWitt decided that Italian would be the theme for his Thanksgiving dinner. It turned out so well, he decided to share a few recipes.
Spice Up Those Thanksgiving Leftovers
Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey. Dave DeWitt shares his favorite post-Thanksgiving strategies.
