After the bacon grilled asparagus in the summer, I have been trying very hard to eat asparagus when I find some. Thing is that it’s winter and it is very hard to find good looking asparagus for a decent price. So this vegetable side dish was a super treat. The tart lemon and vinegar pair well with the slightly bitter asparagus and then you get hit with the salty pancetta in a symphony of flavor that is truly happy. Another great side that is pretty simple but will wow the crowd like something super fancy.
I want to warn you, though, please make sure that you wear gloves when chopping the pepper, and when you're cleaning up. The capsaicin in these is intense. You may even want to consider a mask while working with them. I got it on my hands while cleaning up the dishes. Not nearly as horrific experience as when I chopped a scotch bonnet bare handed, but my fingers are tingly and tight today.
It's that time of year, the squirrels are making caches of food for the winter, and so do a lot of us, myself included. Tell us about your favourite food to make in bulk and store for later! Leave a comment below.
If you don’t have a slow cooker, do not fear. You can use a big pot and simmer your chili on medium-low for 6+ hours.
No beans about it. There are no beans in this chili. It’s got plenty of protein from that awesome shredded stewing beef. This is a fantastic freezer meal too! Portion it out to single serves – you get about 10 from this – or you can put it into big tubs for family food night!
This is my first time working with a super hot pepper. I was a little leery after my first time working with scotch bonnets. I thought it went well. Have you ever had a hot pepper mishap? What happened? Leave a comment below to tell us all about it! OR Tell us what you made with Ghost Peppers and how it turned out!
No great grill is complete without the right tools for the job. Napoleon has a full range of grilling accessories that are perfect for your grill.
View our accessories