Food writer, recipe developer and author of the I Love Trader Joe's College Cookbook.
Oh, great idea to add into other broths! Why that never occurred to me before, I'm not sure..
I use yellow mustard...
I made a quick version of creme fraiche with lemon juice and cream.
Ah, peppercorns can be a tad confusing. I'm referencing this from Food Lover's Companion, just to make sure my facts are straight. Pink peppercorns are berries from the Baies rose plant. What are considered traditional peppercorns are actually from pepper plants, which is what makes pink peppercorns different. These are also referred to by some as "berries" too but the real distinction is that pink peppercorns are from a completely different plant.
@Jettabugfox. So sorry! It's 3/4 teaspoon cayenne powder, but feel free to increase or decrease that depending on your tastes.
@KarmaFreeCooking -- how do you use it for a pasta? Do you add anything to make it a little thinner?
Aw, we have the same birthday. Mine was yesterday too! Happy Birthday!
Such a good idea for a splash of tequila. I can't wait to try it out.
Oh my goodness! I can't wait to try this..
@maztec I had never heard of the thick Spanish hot chocolate! Thanks for mentioning it. I may use @maztec's tips and experiment making it. Will report back with results.
Corn Bread-Sausage Stuffing With Apples
@seriousb--What a good idea. I'm going to give spicy applesauce a try...
To confit the meat on the stove, Greg recommends to cook the meat and fat in a pot (I'd recommend a Dutch oven) over low heat for a few hours until the meat is soft. I hope that helps!
@samba00 -- The Columbus Circle Whole Foods. Call the Tribeca one, and they should be able to tell you if and when they'll have shipments or point you to other locations getting them.
@pesca -- Can you explain what you enjoy about the pb and Sriracha combo? I'm not sure I get it..
@Evan -- You do bring up a good point. But several people that I spoke with said that once they felt they had hit a capacity where the spicy food started to taste blandish to them, they would refrain from eating it for a few days to a week, and then introduce it back. That seemed to do the trick.
@hottietin: Cucumber sounds like a great addition to a spicy vinegar!
@W. Were: For alcohol, you'll want to do a cold infusion, like the vinegar. Just throw a handful of halved chiles into any alcohol (I like to do it in tequila or alcohol), wait a couple weeks and voila -- you have a spicy spirit on your hands.
@Butrflygirly -- I actually used a rotisserie chicken. I just used a fork to shred the meat and mixed it into the dip. And great idea on adding it to the menu of a Lost party on Sunday.
@Fernando -- Oh, spinach! Not only tastes good but makes it a teeny tiny bit healthier!
@ Ramon -- Hmmm, my only guess is that maybe the chile was old and had lost a lot of its heat. Try ordering jolokia chiles from Kalustyan's (which I referenced above). I know for a fact that they are good quality and scalding hot.
I have never tasted the yellow sriracha, but they were saying it was spicier which is why I recommended going the Scotch bonnet/ habanero route. But to tone down on the heat, how about adding a yellow bell pepper into the mix?
@dollar -- What about using a mix of yellow habaneros and yellow Scotch bonnets?
Have you ever thought about your pans? Some pans have thinner metal, which can make the meat cook too fast. Disregard what the recipes are saying; find out which temperature works for you, your pan and your heat source, probably medium-high.
The last few years, our Christmas breakfast tradition has been sausage pie, adapted from Paula Deen. It's so decadent and yet utterly delicious that I would feel guilt consuming it on any other day than Christmas..
http://www.foodnetwork.com/recipes/paula-deen/rons-tybee-island-sausage-pie-recipe/index.html
I love, love, love Real Cajun! Good picks!
I need a little help researching heavy-duty blenders. I know the Vita-Mix is usually a chef's recommendation but the price tag is a bit high. Is it worth it? What other professional blenders does everyone recommend that have some of the same features?
I'm a sucker for a good, homemade Sloppy Joe. But I've realized that I want something crunchy to top it with and for the life of me, can't figure out what that is. Do you eat your Sloppy Joe plain or topped with anything -- and what is it?
I'm having people over for some sushi making. What are some creative filling ideas for homemade sushi roll? I'm looking for both traditional and non-traditional (I was thinking of maybe something like a blt roll). I'd love some ideas!
Here at Chile Pepper magazine, we're gearing up for a taste-test of Cajun rub blends. But we want to know what everyone's favorites are, so we can be sure to try them out. Lay it on us!
An occasion steeped in tradition, Day of the Dead feasts were offered to the spirit of the departed. According to chef Lucio Palazzo at Xochitl in Philadelphia, an altar was built bearing favorite foods and refreshments of the departed "to quench the spirit's thirst and relieve the soul's hunger after the long journey from the afterworld." We've compiled a menu to start your Day of the Dead celebration in spicy style. More
So what the heck is a trigona? I certainly didn't know before meeting Greg. It's sweet or savory goodness wrapped in phyllo dough, fashioned into a triangle shape. Greg channeled his Greek roots for this recipe, especially since the baked phyllo shell would stay crispy for hours, an absolute must when in a competition cookoff. More
At Chile Pepper magazine, we're experts on hot sauce tastings, especially after taste-testing 300 plus hot sauces in two weeks one December (which isn't something I would recommend to anyone). So based on that, here are our tips for how to conduct your own hot sauce tasting party. More
What makes the Hatch chile so special? That it's only available in August and September? Maybe that adds to the appeal. But I think it's because they're the perfect chile-loving balance of flavor and heat. I just picked up a batch at the grocery store, and came up with these 15 ways to enjoy the precious chiles. More
A recent comment on a past post for homemade Sriracha captivated me as the responder admitted to drizzling the chile condiment on ice cream. Sriracha and ice cream? Sure, I'm not one to judge, but it's not a food combination that had ever entered my mind. So I searched the web for other unusual spicy combinations and found an overwhelming amount of people proclaiming their love for peanut butter and Sriracha, whether smeared on an English muffin or eaten straight off the spoon. I'm sharing my quirky spicy combos and want you to do the same. More
There's no sign at the popsicle haven Las Paletas in Nashville, Tennessee, which makes finding it tricky, but it's worth the sugary reward. The popsicles here are known for their powerful burst of unusual flavors like eggnog and hibiscus but what captured my heart was the sweet and spicy ice pops like pineapple-chile and cucumber-chile. I can't imagine a better way to spend the last lazy days of summer than indulging in this recipe for spicy ice pops. More
It's only natural that someone who loves stinky, funky cheeses might turn to making her own stinky, funky kimchi—deliciously spicy cabbage pickled in the Korean tradition. Kimchi and cheese are two of my favorite foods so it was only a matter of time before they came to share a common home on my plate: the grilled sandwich. More
Ah, I do this same method, except with the Trader Joe's Mandarin Chicken -- I use the fried chicken chunks and mix and match it with different sauces.