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America Discovers Curry Laksa
2008-05-22 00:00:00 Peranakan or Nonya cuisine, and curry laksa haven't really be discovered in United States, that is until recently. Laksa has begun to sporadically appear on The Food Network, the Travel Channel and other foodie programs and networks. Laksa made it's most recent appearance on last nights episode (episode 11) of Top Chef on Bravo, with a shrimp laksa made by one of the contestants. Bourdain, evidently judged the Laksa to smoky for his taste, after announcing that he "took his laksa seriously". Interestingly, it might be noted that Bourdain presumably had his first laksa two seasons back on his traveling foodie show "No Reservations".
By: Chilefire
Book Review: Grilled Pizza & Piadinas
2008-05-07 00:00:00 The dough, in my opinion is going to make or break a book like this one. Yes, the flavor combinations that Priebe puts together in his book are great too - but in the end the crust recipe was going decide it for me - it is foundation of good pizza and the toughest nut to crack. Historically I have always purchased my dough from the best pizzeria that I can find, so while this was not the first time I was making my own dough, a good recipe was going to bring me back to this book over and over.
By: Chilefire
Spicing Things Up Can Improve Your Health
2008-04-30 13:17:00 Suzy Cohen, R. Ph., is a licensed pharmacist with nearly 20 years of clinical experience. The author of The 24-Hour Pharmacist (HarperCollins,- July '07), she is "America's Most Trusted Pharmacist," and has helped millions of patients in various clinical settings, such as retail, hospital, nursing home pharmacies, and through her nationally syndicated column, "Dear Pharmacist." A former spokesperson for the National Association of Chain Drug Stores, Suzy Cohen is a member of the Institute of Functional Medicine, The Association of Natural Medicine Pharmacists and The American Pharmacists Association. You can subscribe to Suzy's free weekly newsletter or ask her a question at her DearPharmacist website. Guest Blogger Suzy Cohen--Dear Pharmacist,I came to a local talk you gave in my city and was impressed with your vast knowledge of nutrition. You mentioned the spice cayenne pepper and that it may normalize cholester...
By: BasilandSpice
Diamonds of The Desert - Medjool Dates
2008-04-30 00:00:00 Once reserved exclusively for Moroccan royalty and their most important guests, Medjool dates were considered a precious confection and for many remain so today.
By: Chilefire
Top Reasons Why Diets Don't Work
2008-04-25 14:11:00 The Hot Latin Diet: A FirstLook FeatureDr. Manny Alvarez, a Fox News senior medical correspondent and author of The Checklist will be releasing a new book next week--The Hot Latin Diet: The Fast-Track Plan To a Bombshell Body. In the hot looking book he cites the Top Reasons Why Diets Don't Work:1. The search for a quick fix instead of long-term changes2. Eating mindlessly3. I'm stressed: Let's eat4. Heading for fries instead of an apple5. Caving in to others' needs instead of your own6. The ol' "I'll start my diet tomorrow"7. Hitting the bottle8. Taking a drastic all-or-nothing approach9. Thinking "I can't""Fad diets," Dr. Mann-y writes, "are fleeting." Pointing out the pros and cons of The Atkins Diet, The South Beach Diet, The Zone, The Sugar Busters Diet, Weight Watchers, The 3-Hour Diet, The Cabbage Soup Diet and the Lemonade Master Cleanse, his major points are: restrictive diet...
By: BasilandSpice
Kitchen Gadget: The Kohler Karbon™ Sexy Articulating Kitchen Faucet
2008-04-17 00:00:00 Occasionally I like to highlight a cooking or kitchen gadget here on Chilefire - However normally I have actually used the gadgets that I am reviewing today. In this case I couldn't help myself - I had to post about this gadget before I got my hands on it.
By: Chilefire
Pueblo Bread- with green chiles
2008-04-08 17:50:00 This is the easiest yeasted bread you'll ever make. Well, from scratch, I mean. You'll have to whisk together some gluten-free flours and proof a little yeast in warm (not too hot!) water, but you can handle that, right? Once it's stirred together, you smooth it into a cake pan, let it rise in a warm and cozy oven, then bake. If you want an easier bread making experience than this, Darling, buy
Jackie Chiles said.
2008-04-02 19:36:00 That’s totally inappropriate. It’s lewd, lascivious, salacious, outrageous! You put the balm on? Who told you to put the balm on? I didn’t tell you to put the balm on. Why’d you put the balm on? You haven’t even been to see the doctor. If you’re gonna put a balm on, let a doctor put a ...
By: Hash It Out!
Experiments Smoking Salt: Part II
2008-03-31 00:00:00 Almost two years ago I wrote up an article on a series of experiments I was doing smoking salt. At the time I promised a follow up article posting my results in a "couple of weeks". Clearly it has taken me longer to get here than a couple of weeks, but I didn't want to post on the subject again until I sorted out some of the details and techniques and had a chance to do some research.
By: Chilefire
This Week's Menu (Jan 7 - Jan 11) and Chiles Rellenos Quiche
2008-01-07 17:59:00 ** Check out Suzanne's GF blog today at TimesUnion.com she's featuring some cupcakes that I made over the Christmas holidays!! We can't eat them this month, but you can bet we're having them on my birthday in March!! **Michael with my great-grandmother, you remember her iron skillet don't you?Happy New Year!I'm so glad to be back to a weekly menu plan! As Mary Frances said in her menu plan last week, it's amazing how having a meal plan can help you to feel organized! Even if you don't make everything you have planned, you have all the groceries ready and necessary for all of your meals! It's incredibly convenient and helpful!!This is the first week of our Sugar Free January. We hope you have a wonderful week! We'll have some special features on the blog later this week along with a recipe for oyster stew and a delicious (sugar free) walnut cheesecake!The ingredient of the week in the gluten-free menu swap is parsnips, a winter vegetable similar to a carrot! We'll be hav...
Skillet Cornbread with Green Chiles
2007-12-23 23:24:00 One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is
Product Comparison Review: Santoku Knives
2007-12-15 00:00:00 The Santoku is a Japanese chef's knife, a low-tip style with a broad blade and a slightly curved cutting edge. in Japan, this knife is used as the same kitchen workhorse as a French chef's knife is in European kitchens. Its cutting edge is less curved than the traditional chef's knife, so it provides less rocking action. The blade is designed for superb straight-down slicing and precise chopping. The santoku is often ground with alternating hollows on each side called Kullenschliffs. The hollows create breaks in the blade, which provide air pockets, allowing food to fall away cleanly.
By: Chilefire
Shrimp Chiles Rellenos
2007-11-04 08:29:00 Tonight's recipe comes from The Mushroom Lover's Mushroom Cookbook. Roasted poblano peppers are stuffed with shrimp, portobello mushrooms, corn, onions, cheese, and cilantro. What to do for the guest who doesn't enjoy mushrooms (or onions, or cilantro)? Just sub peas!Chris says:Wow, this is a really good recipe. I like that these aren't the battered and fried variety. The filling is *really* good.Lisa says:I shouldn't have eaten all those chips earlier. I was totally full after just one of these -- but it's so good I keep eating it!Abbie says:It's the peas that really make this dish!Thad says:I'm digging through here and ... hey, there's some shrimp! Hey, there's a little shroomy! It's very good.Shrimp Chiles Rellenos----------------------8- oz medium shrimp, peeled and deveined1 tbsp vegetable oil1 tbsp unsalted butter1 medium onion, diced2 tsp minced garlic8 oz portobello mushrooms, cleaned and coarsley chopped1 cup fresh corn kernels8 oz queso fresco2 tbsp choppe...
By: We Heart Food
Columbus & The Humble Chile - A Meditation
2007-10-05 00:00:00 The chile, it seems to me, is one of the few foods that has its own god. — Diana Kennedy
By: Chilefire
Book Review: Morimoto, The New Art of Japanese Cooking
2007-09-26 00:00:00 Book Review: Morimoto, The New Art of Japanese Cooking
By: Chilefire
O. J. Hires Hotshot Attorney Jackie Chiles
2007-09-18 17:10:00 (Las Vegas, NV) O. J. Simpson has found himself in trouble again. Over the weekend Simpson allegedly broke into a room at the palatial Palace Station hotel and took some of his own sports memorabilia at gunpoint. And like that whole ‘Nicole and Ron thing’ O.J. says he’s the victim. “Those guys stole from me first man!” To help him avoid serious jail time, Simpson has retained the best attorney he could afford, Jackie Chiles.
By: The Lost News
Picantes y sanos (Los Chiles)
2007-09-18 00:58:00 Los llevó Colón al Viejo Continente y desde España se difundieron al Mediterráneo y a todo el mundo. Los grandes protagonistas de la cocina mexicana, son mucho más que un "aderezo único con fuerte personalidad y sabor" para todo tipo de platos. Su compuesto picante también tiene cualidades curativas. Tomado y para leer mas http://www.univision.com/conten-t/content.jhtml?chid=10&sch-id=0&secid=1936&cid=129-0520
By: Tomasnomas
Goong Chae Nam Pla (Raw White Prawns with Chiles in Fish Sauce)
2007-08-29 08:23:00 INGREDIENTS :1 pound prawns15 prik ki nu1 tablespoon chopped garlic10 peeled cloves of garlic1 teaspoon palm sugar1 teaspoon chopped cilantro root2 tablespoons nam pla1 ½ tablespoon lime juice4 to 5 sprigs of mintshredded cabbageDIRECTIONS :To prepare the prawns, shell, vein, remove the head, but leave the tail attached.Chop the chiles finely and mix with the cilantro root and chopped garlic. Add the nam pla, sugar, and lime juice so that a sour taste predominates.Place a bed of shredded cabbage on a serving plate, and arrange the prawns on the cabbage. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.
How to Make Chiles Rellenos
2007-07-22 00:00:00 Here’s a recipe for Chiles Rellenos that I hope you’ll like. Although I’ve never tasted this dish (or tried to prepare it), a friend sent me this video and labeled it "yummy." I am definitely going to try this one out because it looks moderately easy. Let me know if you enjoy it or if you have ...
By: Easy Recipe
Chiles anchos rellenos
2007-05-10 17:50:00 Este platillo puedes acompañarlo con una ensalada de nopales o de lechuga con jitomate en este caso te lo presento con ensalada de nopales en escabeche.Ingredientes6 chiles anchos1 taza de frijoles bayos bien machacados1 chorizo finamente picado2 cucharadas de harina2 huevos separadas las claras y las yemas2 cucharadas de cebolla finamente picadaAceite para freír el necesarioElaboraciónEn el aceite caliente freímos la cebolla y cuando este transparente agregamos el chorizo hasta que este frito incorporamos los frijoles, freímos durante 1 minuto revolviendo bien, retiramos del fuego y reservamos. Limpiamos los chiles con un trapo húmedo y lo sumergimos en agua caliente por espacio de 10 segundos (para que sean mas fáciles de limpiar, hacemos una pequeña ranura vertical y con cuidado para no romperlos sacamos las semillas y las venas, los rellenamos con los frijoles y el chorizo, los pasamos por la harina, aparte batimos las claras a punto de turrón incorporando las yemas sin dejar de...
By: Sazon y tips
Hatch Diced Green Chiles, Mild, 4-Ounce Cans (Pack of 24)
2007-05-02 21:44:00 Misc.: Case of 12 4-ounce cans of mild diced green chiles (48 total ounces), Made from diced and peeled green chiles, Flame roasted for even more spice, Made in Hatch, New Mexico by third-generation chile farmers Company: Hatch (2006-07-18) List Price: $45.36 Amazon Price: $29.12 Original post by Amazon.com: home in Amazon.com and software by Elliott Back No Tags
Seville Orange Marmalade with Bay Leaves and Chiles
2007-03-29 06:26:00 Here it is! I came dangerously close to not cooking my headily fragrant Seville orange. I had never made marmalade or any kind of preserves, and I wasn?t ready to bite into a whole new area of cookery, especially not one that involved straining anything through muslin, but then I read this comment from Lindy: We never see Seville oranges in Pittsburgh. I am jealous, jealous, jealous. In case you missed my answer: First, don't be jealous; Pittsburgh is the only place I ever saw a vegetable called Jew's mallow, so that's pretty cool.Second, this is for you. I was thinking I am so busy, and the holidays are so soon, and my writing project is so massive, that maybe it was enough just to get a few pots of orangeade out of Senora Sevilla, but having read your comment just a few minutes ago, I said, if they can't find Seville oranges in Pittsburgh, I just HAVE to make marmalade, so I fished my now thrice-poached orange out of the icebox, hacked it to gobbeties, mixed it with an...
By: In Mol Araan
Ginger & Lemongrass, Star Anise & Thai Chiles - A Delicate Offering
2007-01-31 05:08:01 This is a dish that I came up with after some experimentation I have been doing with asian spice broths. I wanted to combine four distinct spice flavors in a broth or stock base that would not overpower the subtleties of flavor and aromatics offered by the seasonings; ginger, lemongrass, star anise and Thai chile.
By: Chilefire
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