More Recipes and Posts from the Chili Pepper Madness Site
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Here are the posts since the last newsletter.
Garlic-Habanero Hot Sauce
While writing and developing new recipes for my new "superhots" cookbook, I worked on upgrading an older garlic-based hot sauce of mine, tweaking it, adding some new flavors, really just developing it a bit more to my own personal preferences. I used yellow scorpion peppers and wow, talk about heat. Scorpion peppers reach over one million Scoville Heat Units and they pack that famous "scorpion sting," a fiery blast that instantly bites into your tongue and holds on.
Spicy Stuffed Portobello Mushrooms
Check out these babies! Walking through the grocery store produce section the other day, we came across these gorgeous portobello mushrooms just begging to leap into our cart. I had been thinking about mushrooms since New Year's Eve, when we prepared a mini version of this dish as the opening appetizer. I had been wanting to get my hands on some larger mushrooms to turn it into a main course, then, of course, forgot about the idea as I normally do. Then, viola! These portobellos presented themselves to us out of the blue. I took it for the sign it was and snatched some of them up.
Don't you ever just crave a good beef burger? We eat a lot of turkey burgers around here and we love them, but every now and then we just get a hankering for a good old beef burger. You can't match the flavor. We have a few restaurants nearby with excellent burgers, one in particular with seats along the lake. What a view! Perfect for relaxing with a burger and a beer.
Grilled Cheese Sandwiches with Bacon Jam
Not too long ago we made a wonderfully decadent bacon jam. I have made a few different versions of it, including a superhot bacon jam for an upcoming book about superhot chili peppers that I have been working on, but this is simply tops. It doesn't last long in the fridge, it's just too good to resist. It is slightly sweet with a powerful savory element, a comingling of bacon and brown sugar and all manner of goodness.
Chicken and Cheese Stuffed Anaheim Peppers
Stuffed chili peppers are amazing. There are so many chili pepper varieties in the world, and so many of them are ideal for stuffing. They're the perfect vessels for all sorts of delicious goodness, it makes my head spin. One of the most popular peppers around is the Anaheim chili pepper. The Anaheim is a mild pepper with a thick enough flesh to be slightly meaty in texture, especially when roasted. You'll find them in most grocery stores in the fresh fruit and vegetables section, along with other more popular peppers. I believe they are popular because they are so mild and can be incorporated into any number of dishes.
Eggs with Asparagus and Parmesan Toast
Asparagus is officially in season. Outstanding! With the Spring comes all sorts of wonderful goodness, and we're taking advantage of it with a bit of breakfast in bed. Well, Patty gets to take advantage of it while I get to cook, but I'm not actually complaining. This particular meal cooks up quickly and doesn't make a mess in the kitchen, so I can whip this together, crawl into bed so we can both enjoy it, and clean up after.
Where to Eat in Anna Maria Island, Florida
Patty and I like to visit Florida during the winter. It is cold where we live, and if we can get away for even a little while, we jump at the chance. The older we get, the longer we want to stay where it is warm. One of our favorite places is Anna Maria Island, Florida. The locals refer to the place as AMI. It is on the gulf side, very near Sarasota, just across the bridge from Bradenton.
Southwest Style Split Pea Soup
This is the tail end of our icy-cold season and we're now starting to think about our gardens, so it's time to get in a last blast of bone-warming comfort food in the form of split pea soup. We only make this a couple times a year, maybe three times. We can make a whole pot and it will last us throughout the week for a dinner and then the leftovers for quick lunches. It doesn't take much to fill you up.
Roasted Poblano Pork Tacos with Creamy Guacamole
This is a day for the wonderful poblano pepper. And by that, I mean roasted poblano pepper. And more than one because when it comes to poblano peppers, more is better than fewer. One of the things I love about the poblano pepper is the way it roasts. It is a thicker walled pepper, so when you roast it, the skin crackles off nicely, leaving the thick roasted flesh of the pepper that has a flavor like nothing else. Seriously, roasted peppers are gorgeous to the tongue. The poblano has an earthy flavor, not so sweet, which is ideal for pork.
Butternut Squash Carbonara
We've been experimenting lately with vegetable purees. Do not fear the puree! I want to write an article with that title so I can expound on the awesomeness that is the vegetable puree. Talk about a way to get your veggies AND pack in the flavor. It's easy to do and you can use a vegetable puree to form a sauce, a soup, swirl it into stews and more. For this recipe, a puree of butternut squash, jalapeno peppers, garlic and onion is used as a pasta carbonara, that wonderfully amazing Italian dish that we've fallen in love with.
Patty’s Puckery Pear Cocktail
Happy Thirsty Thirteenth! Patty here. Since St. Patrick’s Day is coming up, or as I like to say, St. Patty’s Day (Cuz it’s my day. Ha!) I figured I’d go with a green drink. For me there is no better way to add green than with Midori. Melon flavored drinks are a bit odd for me because I've never been a huge fan of melons. All of them. You might find me eating a bit of watermelon on a humid,100 degree day when I’m outside, but who wouldn’t then? However, I love melon flavored drinks. I’m sure everyone has their weird thing like that. I love eating bananas but have never enjoyed any drink that is flavored with banana. Weird.
Slow Cooker Bacon Jam
Have you ever tasted decadence on a spoon? Behold - Bacon Jam. I've heard bacon jam referred to as Devil's Delight somewhere, and oh my, is that an accurate moniker. Bacon jam is deliciously savory and sweet and works as a spread over cheeses and breads, or as a flavor blast addition to meats or sandwiches. And so much more! Can you tell we both love bacon jam?
Turkey-Pastrami Reuben Sandwich
Time to get ready for St. Patrick's Day! Patty and I are both Irish so we revel in the St. Patrick's day festivities. Patty's grandmother was 100% Irish, though she was raised in the U.S., and I have a lot of Irish in my bloodline. We celebrate as most of us do in the U.S., with food and fun gatherings. We aren't throwing a party this year, but we ARE enjoying the food.
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