On the new Fiery Foods & Barbecue Central, my good friend Harald Zoschke, now living in Bardolino, Italy with his wife Renate, has posted two new articles of interest to chileheads and barbecuers. The smoked ancho story is here and the stuffed frigitello peppers story is here.
-
- Turning fresh red poblanos into smoked anchos.
-
- Mild friggitello peppers stuffed with pepperjack cheese frying in a skillet
