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Afterburners

March 18, 2010 By admin Leave a Comment

Serve with a spicy queso dip.
Yield: Makes 6 appetizer servings

Ingredients
• 12 unpeeled medium-size fresh shrimp
• 12 jalapeño peppers
• 6 bacon slices, halved lengthwise

Preparation

1. Peel shrimp, and devein, if desired.
2. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.
3. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
4. Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

Source: Southern Living

Filed Under: Appetizer Recipes, Hot & Spicy Recipes Tagged With: , ,

Louisiana Buffalo Shrimp

March 16, 2010 By admin Leave a Comment

Recipe courtesy of Brent Applewhite
 Servings: Serves 2

• 5 ounces Louisiana-style hot sauce
• 1/2 pound whole butter, cold, unsalted, cut into 1/2-inch cubes
• 2 tablespoons heavy cream
• 1 pound jumbo Louisiana shrimp, peeled and deveined
• 2 cups all-purpose flour
• 1/2 cup whole milk
• 2 eggs
• 6 cups oil, preferably canola
• 1/2 cup blue cheese crumbles

Instructions:

  1. In a small sauce pan, reduce the hot sauce until thick, add the heavy cream, bring to a boil, and lower the heat. On low heat, stir in the butter in stages, keeping the sauce hot the whole time. Set aside, but make sure it stays hot. Heat oil to 350ºF.
  2. Whip the eggs and add the milk for an eggwash. Bread the shrimp by rolling them in the flour, then dipping them in the egg wash, and rolling them in flour again.
  3. Fry shrimp in the hot oil for 3 minutes (depending on the fryer).
  4. Remove shrimp from oil and dry with a napkin. Put shrimp in a large bowl, add the reserved sauce, and toss. Plate the shrimp, draining most of the sauce from the shrimp as you do so, and top with bleu cheese crumbles.

Source: LouisianaCookin.com

Filed Under: Hot & Spicy Recipes, Seafood Recipes Tagged With: , ,

Texas Red Chili

March 10, 2010 By admin Leave a Comment

Whole dried ancho and guajillo chiles (earthy.com) heat things up in an authentic and easy recipe for this crowd-pleasing classic.

INGREDIENTS:

(Makes about 8 cups; serves 6 to 8)

  • 8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
  • 3 tablespoons safflower oil, plus more as needed
  • 3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
  • Coarse salt and freshly ground pepper
  • 2 large onions, coarsely chopped (4 cups)
  • 7 to 8 garlic cloves, minced (5 tablespoons)
  • 2 jalapeno or serrano chiles, seeded if desired, minced
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
  • 4 cups water, plus more if needed and for soaking
  • 2 to 3 teaspoons white vinegar, to taste

Directions

  1. Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
  2. Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
  3. Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
  4. Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

Source: Martha Stewart’s Game-Day Recipes

Filed Under: Chili Recipes, Hot & Spicy Recipes, Sauce & Dips Recipes Tagged With:

Brian Reeve’s Grilled Hot Chicken Wings

March 2, 2010 By admin Leave a Comment

Saltandpepperchef.com co-star Home Cook Brian Reeve shows you how to make hot tailgating grilled chicken wings for the Super Bowl.

Brian’s Grilled Hot Chicken Wings Demonstration from Salt & Pepper on Vimeo.

Filed Under: Chicken Recipes, Grilled recipes, Hot & Spicy Recipes Tagged With: ,

Vegetarian Pelau–Stuffed Peppers Recipe

March 2, 2010 By admin Leave a Comment

Pelau is like a Trinidadian coconut milk–based pilaf. It’s usually made with chicken, but here we go meatless. It’s perfect for stuffing into peppers to throw on the grill, but you can also serve it as a side dish on its own.

INGREDIENTS

  • 3 tablespoons vegetable oil
  • 1/4 cup packed light brown sugar
  • 2 cups medium-dice butternut squash
  • 2 cups thinly sliced scallions (about 12 medium scallions)
  • 3 medium garlic cloves, finely chopped
  • 1 tablespoon kosher salt
  • 1 medium tomato, seeded and cut into small dice
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 1 1/2 cups unsweetened coconut milk
  • 1/2 cup long-grain white rice
  • 1 cup frozen black-eyed peas
  • 4 medium bell peppers (any color), halved lengthwise and seeded
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon lime zest

INSTRUCTIONS

  1. Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When it shimmers, add sugar and stir until incorporated. Cook, stirring occasionally, until sugar melts and is dark brown, about 5 minutes. Add squash, 1 1/2 cups of the scallions, garlic, and salt; season with freshly ground black pepper; and stir to coat squash. Cook until squash is softened, about 4 minutes.
  2. Add tomato, thyme, oregano, and tomato paste and stir to coat squash. Add coconut milk and stir to incorporate. Reduce heat to medium low, cover, and simmer until slightly thickened, about 10 minutes.
  3. Add rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until rice is done and vegetables are tender, about 20 to 30 minutes.
  4. Meanwhile, heat a grill to medium low (about 325°F). Rub outside of peppers with remaining 1 tablespoon vegetable oil and season both inside and out with salt and freshly ground black pepper.
  5. Remove rice mixture from heat and let stand covered about 5 minutes. Stir in remaining scallions, cilantro, lime juice, and lime zest.
  6. Divide mixture evenly among peppers (about 1/2 cup pelau per pepper half). Grill, covered, until peppers are soft and just starting to char, about 30 minutes.

Source: This recipe was featured as part of Chow.com’s Tailgating Recipes photo gallery.

Filed Under: Hot & Spicy Recipes, Vegan recipes Tagged With: , ,

Salsa Rojo

March 1, 2010 By admin Leave a Comment

Here’s a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
  • 1 tablespoon ancho chili powder, or chili powder (see Shopping Tip)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
  2. Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
  3. Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
  4. Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 6 months. Stir in cilantro and lime juice just before serving.
Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.

Source: Eating Well

Filed Under: Hot & Spicy Recipes, Sauce & Dips Recipes Tagged With: , , ,

Spicy Smoked Barbecue Nuts Recipe by the BBQ Pit Boys

February 24, 2010 By admin Leave a Comment

These tasty roasted nuts are the perfect snack for your next barbeque, tailgating, or family picnic. In only 30 minutes these salted nuts get extra crunchy using this recipe. And it’s real easy to do, as shown by the BBQ Pit Boys!

Filed Under: Appetizer Recipes, Grilled recipes, Hot & Spicy Recipes Tagged With: , ,

Oh God, Don’t Stop! Jalapeño Poppers

February 24, 2010 By admin Leave a Comment

Ingredients:

  • 1/3 cup of flour
  • 1/3 cup of bread crumbs
  • 1 tablespoon of honey
  • 2 tablespoons of milk
  • ½ teaspoon of paprika
  • 3 ounces of cream cheese
  • 2 handfuls of shredded jack/mozzarella cheese
  • 1 egg
  • 5 jalapeños spilt lengthwise, stalks cut, seeds and veins removed

Directions:

  1. Preheat the oven to 350 degrees F. Mix the cheeses with the honey and paprika. Spread enough of the cheese mixture to just fill the hollow jalapeños.
  2. Mix up the egg with the milk and paprika. Separate the flour, egg mixture, and breadcrumbs in separate bowls. Dip each cheesy jalapeño first in flour, then egg mixture, and finally breadcrumbs. Set out on a foil covered baking pan.
  3. Shove the baking pan full of prepped jalapeños in the oven. Bake until the breading browns and the cheese begins to ooze out the side. (Approx 30 min) Now you’re good to serve it up on a platter with ranch or ketchup.

Source: Cook to Bang

Filed Under: Appetizer Recipes, Hot & Spicy Recipes Tagged With: , ,

Tailgating Recipes: Inside Out Buffalo Hot Wings

February 23, 2010 By admin Leave a Comment

This amazing-looking recipe is brought to you by ADashofSass.com. Any fan of hot wings should definitely try this out!

INGREDIENTS:

  • 1 pound thin chicken cutlets
  • 4-5 tablespoons crumbled blue cheese
  • 4-6 tablespoons hot sauce (Frank’s Buffalo Hot Sauce works perfectly)*
  • salt and pepper

Directions:

  1. Preheat the oven to 350 degrees.
  2. Place one chicken cutlet between two sheets of wax paper. Using a meat tenderizer or a heavy saucepan, carefully pound the meat until it is approximately 1/4-1/2 inch thick. Be careful not to tear the chicken. Repeat with each cutlet.
  3. Season each side of the chicken cutlets with salt and pepper.
  4. Place approximately 1 tablespoon of crumbled blue cheese on the wide end of each chicken cutlet.
  5. Roll the cutlets around the blue cheese crumbles. Secure each roll with a toothpick.
  6. Place the rolled cutlets in a baking dish. Using a pastry brush (or your fingers) brush the cutlets with hot sauce. Roll the cutlets around so that they are completely covered with hot sauce.
  7. Bake for approximately 20 minutes or until chicken is cooked through.
  8. Carefully remove toothpicks. Serve warm with crunchy celery. Feel free to drizzle more hot sauce over the rolls before serving.

* You will want to adjust the amount of sauce used based on your personal preference for spiciness and the amount of sauce you like on your wings.

Source: A Dash of Sass

Filed Under: Chicken Recipes, Hot & Spicy Recipes Tagged With: , ,

NASCAR tailgating Recipes: Hot Chicken and Salami Sub Sandwiches

February 18, 2010 By admin Leave a Comment

Prep Time: 30 minutes

Ingredients

  • 4 – submarine rolls
  • 2 – tablespoon butter or margarine, soft
  • 4 – ounces salami
  • 4 – ounces mozzarella cheese
  • 4 – ounces deli chicken
  • 8 – ounces blue cheese, crumbled

Directions

  1. Preheat oven to 425°F.
  2. Slice rolls in half and butter each half.
  3. Place the salami on the bottom half.
  4. Next, add the cheese slice, then the chicken.
  5. Top with blue cheese.
  6. Place the top roll half on the bottom half and wrap in aluminum foil.
  7. Heat for 15 to 20 minutes.

Makes 4 sandwiches

Filed Under: Chicken Recipes, Hot & Spicy Recipes, Sandwiches Tagged With:
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