Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals. Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool. Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.

Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste. Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

I' m a frustrated engineer who was forced to drop out of school when the money ran out. I work in whatever job is stupid enough to hire me, and hope it offers me the free time to pursue my dreams of getting a degree from a tech school ( I figure that college will take too long because I go part time) . Anything I can dump in a slow cooker, and stuff that' s easy but looks like it isn' t Dad' s " Slop- In- The- Pot" and my brother in law' s mastery of several slow cookers for a party.

Both of these MEN taught me a lot! How to prepare dry beans: Fill a GLASS jar about a quarter full of beans.

Boil some water until it' s going gonzo in the pot.

Fill the jar with the beans full of the boiling water. Put the lid on the jar ( obviously, you' re going to have to be careful) .

Put the jar in the sink in case it doesn' t seal. If that' s the case, use the beans the next day. If it does, the beans will keep for a while, but I' ve never kept a jar until it spoiled. I made stuff other people wouldn' t eat, but never anything I couldn' t eat myself, so there have been NO tragedies.

These were excellent! My husband actually commented the next morning again about how good they were. I did change a couple things.

First I did not have any pepperjack cheese, so we just used mozzarella.

Secondly, since some reviews said it wasn' t really that hot I mixed my chicken ( just boiled) with a little bit of butter and hot sauce and let it soak for a while and then followed the recipe as stated. They weren' t too hot ( or too hot sauce tasting) for my liking and perfect for my hot sauce loving husband! Thanks for a great recipe!

Amount Per Serving Calories: Calories from Fat: 302 33. 5g 4.

9g 29. 9g 2.

6g 17. 8g 23. 6g Percent Daily Values are based on a 2, 000 calorie diet.

Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

YUM! ! I' m a total novice when it comes to making something " fancy" like this. However, this turned out very well for me : ) Unfortunately, I did manage to burn the curry on my first try - - ' special' , I know. I did find the sauce to be a bit runny, but I just added a little cornstarch to thicken it up. I also added a little cayenne pepper, but only because I like really spicy food. Delicious! Will be making this again!

This is a great recipe. I have made Blueberry as well as Cherry before and always suspected something was missing. Cinnamon. This came out perfect but I want to add that I did make one change. I used fresh blueberries but I froze them first.

Besides that followed everything exact and it came out great. In fact, besides my apple pie this is the best pie I' ve made to date. Thank you for sharing this recipe.

This is a great recipe. I have made Blueberry as well as Cherry before and always suspected something was missing. Cinnamon. This came out perfect but I want to add that I did make one change. I used fresh blueberries but I froze them first.

Besides that followed everything exact and it came out great. In fact, besides my apple pie this is the best pie I' ve made to date. Thank you for sharing this recipe.

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As a Californian, now living in New Zealand with 20 odd years spent in the Caribbean in between, my cooking style has had a lot of different influences. After several years in other businesses, we finally came to NZ 9 years ago, and with no experience other than eating in a lot of them, we opened a cafe! Our friends thought we were nuts, and in retrospect, we were. We have now sold that business and are trying to figure out what to do next! Watch this space. . . I love to play with Asian inspired marinades/ ingredients - getting the blance of sweet, salty, sour and spicy just right.

I also seem to be drawn to fiddly foods - - home- made pastas, tortillas, filled won tons and grape leaves. My mother loved Mexican food, and definately passed the taste on to me. I always loved my mom' s enchiladas and tacos, and often whip up something like that quick for dinner. When I have more time, I make home- made Tamales. It' s time consuming, but worth it. We have a hard time getting decent whole roasting turkeys here in NZ, but there is nothing like spending a day preparing ' the works' for a holiday dinner. I recently catered for a group of 18 - 22 for 18 days straight.

I had prep support from the cafe ( they were able to make all the cookies, muffins, cakes, etc) but I single- handedly managed all the main dishes, plus the organization and ordering supplies. The group was so impressed they gave me a gift certificate and I had a real Sally Fields' moment: They like me!

They really like me! Serving things at dinner parties, not realizing that they weren' t things that everyone liked or had tasted before. I was shocked when an important client turned up for the lovely roast lamb and said he had never eaten lamb before! Corned Beef was another one.

I made this pie for a dinner. It was only the second pie I have ever made, and it came out great. Nobody could tell it didn' t have sugar. I used this crust: http: / / allrecipes. com/ Recipe/ Pastry- for- Double- Crust- Pie/ Detail. aspx.

I also watched the video on woven lattice crusts just before I made it, and everyone was very impressed with that. http: / / allrecipes. com/ How. To/ Making- a- Lattice- Top- Pie- Video/ Detail. aspx. I highly suggest these recipes.