More Recipes and Posts from the Chili Pepper Madness Site
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Here are the posts since the last newsletter.
Skillet Jalapeno Cornbread
Cornbread and chili peppers are best buds, especially jalapeno peppers. I don't think I can have cornbread anymore WITHOUT some delicious chili peppers baked in. We made this for a party and it disappeared pretty quickly. The challenge with cornbread is to ensure it does not get too dry. It can easily dry out if you're not careful, and nobody wants cornbread that just sort of clunks in your mouth. It needs to be moist, almost like a cake. The keys here are incorporating the brown butter and beer. You'll get plenty of moisture in the resulting cornbread. So good!
Aji Pineapple Hot Sauce
We have a new favorite for Patty - See Patty's Favorites. We planted a few varieties of Aji chili peppers this year, including the Aji Pineapple, a wonderfully sweet and mildly spicy chili pepper that lends itself to many a dish. The pepper is named because the fruits have a distinctive fruity pineapple flavor. The plants are exploding with peppers right now and one of the best ways to use up a large harvest of peppers so you can keep them through the year is to make hot sauces. So here we are! So happy to have Aji Pineapples because they make for an outstanding hot sauce.
Aji Pineapple Chili Pepper
The Aji Pineapple is a gorgeous yellow baccatum pepper with elongated fruits that average from 2-3 inches long. They begin green and ripen to the vibrant yellow that you see in the photos. Similar to other Ajis, which are typically bright and fruity, the Aji Pineapple runs around 20,000 Scoville Heat Units, so it is moderately hot.
Roasted Peppers in Garlic Olive Oil
Time to get to preserving your chili peppers. If your garden is going crazy with chili peppers right now, you might find it difficult to consume them all. Keeping your peppers perpetually fresh is impossible. So! You need to preserve them. There are numerous ways to preserve your chili peppers - See Preserving Chili Peppers - but one tasty and simple way is to preserve them in olive oil. We have a general page here on How to Preserve Your Chili Peppers in Olive Oil, but I'm including a recipe below that brings in just a bit of seasoning and some wonderful, wonderful garlic.
Buffalo Chicken Dip
Back to the basics, my friends! Now that football season is closing in on us, I'm sure you're already thinking about what you'll be serving at your next party. If you need ideas, check out our Game Day section, but make sure you include this classic dip recipe - Buffalo Chicken Dip. Buffalo Chicken Dip is one of the most popular dips around. I've been to parties where more than one person brought their version of this dip, unbeknownst to the other, and all of it went! Just be sure to bring enough chips. I've made that grievous error once, arriving at the party with a mongo batch of dip and not nearly enough chips. Hello! I nearly died that day at the hands of hungry partygoers.
Homemade Habanero Mustard
Time for more mustard. The last one we made - Beer-Honey Mustard - disappeared pretty quickly and we were dying for more. In our house, it is pretty important to have a nice selection of sauces and condiments on hand, especially ones you can make yourself, and it's hard to beat a good homemade mustard in the summer. Mustard is ideal for grilled foods of all types, but it can also form the basis for many a new sauce combination. It also makes for an excellent rub for pork. Bust out that smoker for some mustard rubbed ham!
Jalapeno Popper Stuffed Turkey Burgers with Southwest Lime Sauce
So, I can't believe I haven't made these before. Well, I've actually made them plenty of times, or some variation of these, but never put them on the web site. What? Am I nuts? I'm obviously crazy and obsessed with jalapeno poppers - seejalapeno poppers recipes - and I wrote an entire cookbook dedicated to jalapeno poppers - see "Jalapeno Poppers and Other Stuffed Chili Peppers" - so dang! I guess I just didn't realize I hadn't made them in quite some time. So! Here they are, in all their glory. The wonderful, unbeatable, jalapeno popper stuffed turkey burgers.
Italian Stuffed Green Peppers
This recipe is an ode to the underappreciated green bell pepper. When people think of chili peppers, they tend to think more about the spicy sting of the serrano, the happy jolt of the jalapeno, the blasting bite of the bhut jolokia, but usually not the bell pepper. Bell peppers have no heat, measuring in at "0" - that is ZERO - on the Scoville Heat Unit scale. Nothing wrong with that. You may not know this, but bell peppers are actually vital to Cajun cuisine. While the French have their mirepoix - a mixture of onion, carrot and celery - the Cajuns have their Trinity - a mixture of onion, bell peppers, and celery. Add in garlic, and you have the Holy Trinity. Sounds important! These form the base for many a dish.
Mexican Street Snacks
This is my sort of appetizer or dessert. I can't really decide which category to place these, so I'm placing them in both. They are fresh and healthy and all natural and are at home on an appetizer platter or on the dessert table. You might not think of chili peppers for dessert, but they are actually an excellent addition, especially when you want something crunchy and light.
Freezing Roasted Chili Peppers
Oftentimes when you plant a chili pepper garden, your peppers will explode in growth and produce a whole lot of them all at once. You can give some away, but realistically, you want to keep as many as you can so you can enjoy them throughout the year. Options abound, but freezing is a popular one. However, once you take them out of the freezer, the flesh is typically softer and they aren't that great for roasting. Why not roast them before you freeze them? Yes, it is a great option for those who enjoy the flavor of roasted chili peppers.
Spicy Italian Meatballs
Italian meatballs, baby! Only these are made "Madness" style with a bit of added kick, and of course, some chili peppers to REALLY bring out the flavor. This is a party sized recipe, perfect for a game day bash or a large party appetizer. Or, serve it with pasta for the classic spaghetti and meatballs combo, or pop it onto some rolls for a sandwich. Meatballs are good for any type of dish, it seems. How wonderful for us!
How to Preserve Chili Peppers
If you are a gardener like we are, right around this time of year your gardens are exploding with all sorts of fresh goodness. At Chili Pepper Madness, that includes a lot of chili peppers. I mean, a LOT of chili peppers. I personally cook them into tons of different foods, but even for me, it is impossible to use them all up before they go bad. Letting them go bad is a serious no-no! I give some away, sometimes fresh but usually in the form of a hot sauce or an infused salt or a seasoning blend, but realistically, it is better to preserve them so you can consume them throughout the winter. We want chili peppers all year long. I'm sure you do, too.
Spicy Roasted Broccoli with Jalapeno Peppers
Patty and I both enjoy broccoli, but admittedly, I cook it more into soups or casseroles far more often than serving it by itself. There are so many other side dishes that we enjoy, but I think I'm turning a corner. I've always liked the taste of broccoli, but it can always use a bit of additional seasoning and, of course, spice. So! This recipe not only marries broccoli with one of our very favorite chili peppers, the jalapeno pepper, but also introduces a bit of chili oil to the mix, and we're roasting the broccoli to truly bring out the flavor.
Baked Salmon with Cajun Lemon Butter
Baked salmon, baby. You already know we LOVE salmon around here - see Salmon Recipes. What can I say? It's one of our very favorite fish! I typically purchase a large 3 pound cut and slice them into serving sizes then freeze them. Salmon is super easy to work with, cooks up evenly, and stands up to a lot of flavor profiles, especially spicy chili peppers or Cajun seasoning blends. So! That is the direction I've gone, a painfully easy baked salmon dusted with a Cajun blend, then finished off with a mixture of butter and lemon juice.
How to Grill Poblano Peppers
Grilling poblano peppers is something we do all the time. Whether your intention is to prepare them for preserving, get them ready for stuffing, or cook them into any sort of a meal - all good things! - grilling is an excellent option. Like any chili pepper, grilled or roasted poblano peppers have a much different flavor than fresh, raw pobano peppers. The flavor is deeper and a bit sweeter. You lose the crunch but gain a fullness and impact you won't get with other ingredients. You can roast your poblanos in the oven or over an open flame - Learn how to roast chili peppers here - but grilling works just as well. And I'm here to show you!
Cream Cheese Stuffed Poblano Peppers
The whole world needs more poblano peppers, those earthy, grillable, tasty, awesome chili peppers that are the perfect vessels for many a delicious stuffing. Patty was in the mood for something a little decadent and the first thing that popped into my mind was cream cheese. Cream cheese? Really? I have no idea why. There are so many dedadent options around. Decadence abounds! But once the cream cheese train started rolling, I couldn't get off, so the idea snowballed into the recipe you see below.
Serrano-Watermelon White Sangria
Happy Thirsty Thirteenth again. It’s Patty and it’s my favorite day. It’s Thirsty Thirteenth, but not just that. It also happens to be my birthday! I couldn’t be happier than to share a great party cocktail with you. Mike and I were at the beach recently discussing what the next Thirty Thirteenth drink should be. I was scanning through Pinterest for some ideas and came across a watermelon sangria. When I mentioned it to Mike his eyes lit up. It’s so summery and refreshing and absolutely perfect for a hot August day. I can’t wait to share this with my girlfriends tonight.
Homemade Habanero Guacamole
Guacamole time! There is something awesome about a great guacamole recipe. Basic homemade guacamole only needs a few ingredients. You can add ingredients from there, to your preference, experimenting, making it your own, though it is hard to beat the classic guacamole. Or maybe you can! Much depends on your mood. If you're in the mood for a little heat with your guacamole, then it is time to bring in the awesome habanero pepper.
Grilled Chicken Breast with Honey Mustard Sauce
Growing up, I used to think chicken breast was boring. Even as I grew older, pre-Mike-Likes-To-Cook days, I never looked forward to chicken breast. It could be dry. It didn't have a lot of flavor. It was just sort of blah. But then I learned a few things. I actually cracked open a cookbook here and there, looked on the burgeoning thing called "The Internet" and learned a thing or two about chicken breast, and now I look forward to them. Chicken breasts can actually be exciting food! Who would have thought?
Check out more at our Chili Pepper Madness Web Site.