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Reviews -
Spicy Snacks
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Written by J. Donavan Stanley
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Tuesday, 15 April 2008 |
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The latest peoples choice flavor from Kettle brand delivers "the ULTIMATE pepper paradise". (At least that's what the packaging says.) While I'm not ready to call it paradise they are really tasty. The folks that vote on these chips must be serious chili-heads because I honestly can't see anyone else voting for them. The more you eat the more it burns but they taste so good you can't stop eating. One look at the ingredients and you'll understand why these chips pack such a punch. |
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Read more... [Kettle Brand Chips - Death Valley Chipotle]
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Recipes -
Cooking with CaJohn
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Written by J. Donavan Stanley
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Tuesday, 15 April 2008 |
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Another quick and easy recipe from CaJohns. If you're looking for a different type of salsa give it a try. - 1/2 ripe melon, diced in fairly small pieces
- 3 varieties of seasonal fruit, diced
- 3 varieties of peppers (different colors)
- 1 cup cilantro, minced
- 1/2 cup Curry Fruit Pepper Sauce
- Combine diced fruits and veggies in a large bowl.
- Toss lightly with the cilantro and pepper sauce.
- Enjoy!
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Reviews -
Grilling and Dipping Sauces
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Written by J. Donavan Stanley
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Saturday, 19 April 2008 |
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Bronco Bob's serves up a fair to middling barbecue sauce in the form of "Bronco Bob's Smoked Bacon Chipotle Sauce" One would expect a sauce called "Smoked Bacon Chipotle Sauce" to feature three flavors prominently: Smoke, chipotle and bacon. Guess how many are featured in this sauce? |
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Read more... [Bronco Bob's Smoked Bacon Chipotle Sauce]
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Recipes -
Cooking Videos
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Written by J. Donavan Stanley
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Tuesday, 15 April 2008 |
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Recipes -
Cooking Videos
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Written by J. Donavan Stanley
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Wednesday, 16 April 2008 |
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Recipes -
Cooking with CaJohn
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Written by J. Donavan Stanley
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Saturday, 19 April 2008 |
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East meets southwest in this amazing Taco recipe from Cajohns. Ingredients: - 1.5 lbs skirt steak
- 12 oz PepperYaki jalapeno marinade
- 6 oz pineapple juice
- Fresh sliced pineapple
- 1 lb shredded manchengo cheese
- 1 medium red onion diced
- minced cilantro
- corn tortillas
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Read more... [Grilled Asian-Mex Fusion Tacos]
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Recipes -
Sunday Dinner
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Written by J. Donavan Stanley
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Sunday, 13 April 2008 |
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This is one of those recipes that once you've made it, you can't remember how you got along without it. While somewhat time consuming it's well worth the wait. I wish I could claim credit for this but it's based off of a recipe from the master of Cajun cuisine, Paul Prudhomme. Leftovers from this are fantastic reheated or made into sandwiches. Though if you're making it for more than a couple people you'll be lucky to have left overs at all. |
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Read more... [Roasted Pork]
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Reviews -
All Things Barbeque
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Written by J. Donavan Stanley
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Wednesday, 02 April 2008 |
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Daddy Sams' delivers a Kansas City style barbecue sauce with a bite. Based on an old family recipe, created by Daddy Sam himself, the sauce is a great compliment to chick and pork. "Good goods are never cheap. Cheap goods are never good." was all I saw while waiting for my turn at the House of Meats... That was enough to get me to take a closer look. The distinctive packaging and the fact that I'm a sucker for new sauces made it a certainty that I'd pick up a bottle to try. Boy am I glad I did! Click "read more" for details and photos. |
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Read more... [Daddy Sam's Ginger-Jalapeņo Bar-B-Que Sawce]
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Recipes -
Zesty Cooking
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Written by J. Donavan Stanley
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Saturday, 29 March 2008 |
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In the land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.... Ingredients: - ½ pound ground beef
- 1/4 cup chopped onion
- ½ cup chopped red bell pepper
- 3 ají chiles, stems and seeds removed, chopped, or substitute 3 jalapenos
- 1 small potato, cooked and finely diced
- 12 green olives, chopped
- 1 tablespoon capers, rinsed, drained and chopped
- 2 tablespoons raisins
- 2 tablespoons dry sherry
- 1 tablespoon ground paprika
- 1 tablespoon chopped fresh parsley
- 2 hard cooked eggs, chopped
- Salt and freshly ground black pepper
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Read more... [Argentine Empanada Recipe]
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Recipes -
Cooking with CaJohn
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Written by J. Donavan Stanley
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Saturday, 15 March 2008 |
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2001 International Fiery Food Challenge 1st Place Chili con Carne
2005 Gatlinburg, TN Winterfest Chili Cook-Off Champ
ZestFest 2007 Peoples Preference Winner This recipe is so simple it should have been ineligible! Ingredients / Directions: - Brown and Drain desired amount of meat.
- For each pound stir in 3 tablespoons of CaBoom! Chili Fixins' and 1 cup of water.
- Mix well and simmer for 5 minutes.
- Add 1 jar of Caboom! Picante Sauce for each pound of meat.
- Simmer for 10 mintues and enjoy!
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