Chile Pepper Magazine

Recipe by Chef Louis Lambert
Yield: 6 appetizer portions

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon dark chile powder
1 teaspoon paprika
salt and freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup adobo sauce (see recipe below)
2 tablespoons cold unsalted butter
1/4 bunch cilantro, roughly chopped, for garnish

Preperation

Lightly season shrimp with chile powder, paprika, salt and pepper on both sides.
Preheat large sauté pan over high heat, and add olive oil to coat bottom of pan. Arrange shrimp in single layer in pan, and allow to sear on the first side for about 2 minutes until golden brown. Turn shrimp and add garlic to pan. Continue to sear shrimp until second side is browned. Stir in 1/2 cup of adobo sauce and cook until heated through, about 2 minutes. Remove the pan from heat, and stir in cold butter to finish sauce. Garnish with cilantro.

Adobo Sauce

Ingredients

4 ancho chiles, stemmed and seeded
2 roma tomatoes, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon fresh oregano leaves
2 tablespoons white sesame seeds, toasted
1 teaspoon kosher salt
1 teaspoon black pepper, medium grind
1 tablespoon sugar
2 tablespoons cider vinegar
1 1/2 cups water

Preperation

Combine all ingredients in a small saucepot over medium heat. Bring to a simmer for 2 minutes, cover, remove from heat and let steep for 15 minutes. When cool, add to a blender, and purée.

Recipe by Chef Louis Lambert

Ingredients

1 teaspoon salt
4 cups water
1 cup grits
2 tablespoons unsalted butter
4 ounces Jack cheese, grated
1/2 cup green chile purée (see recipe below)

Preperation

In a small saucepot, bring salted water to a boil. Sprinkle in the grits and stir until grits come back up to a simmer. Turn down the fire and simmer grits until tender, about 15 minutes (You can substitute quick grits, which cook in 5 minutes). Fold in the butter, cheese, and chile puree. Keep warm until ready to serve.

Green Chile Puree

Ingredients

1 large poblano chile, roasted, stemmed, and seeded
1/4 cup spinach leaves
1/4 cup flat-leaf parsley
1/2 cup boiling water
pinch of salt

Preperation

In a blender, combine all ingredients, and process until puréed.

Recipe by Chef Jon Bonnell

Ingredients

1 tablespoon butter
1 tablespoon flour
1 1/2 cups goat’s milk
salt and white pepper, to taste
1 small jalapeño, seeded and finely diced
1/2 roma tomato, finely diced
1 ounce fresh goat cheese
1 cup cooked small pasta shells

Preperation

Add the butter and flour together in a saucepot and whisk together over low to medium heat until a roux has formed. (Do not cook until brown, just to the stage where the butter begins to cook the flour and it starts to smell like sourdough toast.) Remove from pan and set aside. Add the goat’s milk to the pan and season with salt and pepper. Reduce by 1/3 then add in the cooled roux. Whisk together and bring to a simmer. The sauce will thicken when a simmer is reached. Add the diced jalapeños, tomatoes, goat cheese and pasta and stir together. Check for seasonings, and serve with watercress salad.

Ingredients

1 small bunch fresh watercress
1 tablespoon olive oil
1/2 tablespoon fresh lemon juice
1/2 ounce fresh goat cheese
salt and pepper to taste

Preperation

Right before serving, dress the watercress greens with the lemon juice and olive oil in a mixing bowl. Add a few pieces of goat cheese, season with salt and pepper, then place on the mac and cheese.

For the Sauce

Ingredients

10 medium tomatillos
1 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
2 dried mora chiles
1/2 cup water
juice of 1 lime
3 sprigs cilantro, chopped
salt and freshly ground pepper

Preperation

Roast the tomatillos over a grill until browned or charred on all sides. Remove and place in a bowl to catch all of the juices. In a saucepot, sauté the onions and garlic in butter until soft. Add the tomatillos, including any juice that has collected to the pan along with the water and chiles. Simmer together for 8-10 minutes or until the mora has rehydrated and softened. Purée in a blender until smooth, then add the lime juice and cilantro and season with salt and pepper to taste.

Charred Peppered Prime Tenderloin Medallions with Caramelized Onions and Potatoes and Zinfandel Infused Cherries and Maytag Blue Cheese

Presented by Chef Bill Wavrin

Yield: 4 servings

Ingredients

12 ounces tenderloin trimmed
1 tablespoon crushed black pepper
1 tablespoon Chef Bill’s Blackening Rub, recipe follows
Kosher salt
2 tablespoons canola oil
2 onions, sliced thinly in rounds
1 Yukon Gold potato, thinly sliced
1 tablespoon olive oil
1/2 teaspoon brown sugar
1 tablespoon balsamic vinegar
Zinfandel Infused Sour Cherries (recipe follows)
2 ounces Maytag blue cheese, crumbled

Preperation

Preheat oven to 400°.
Clean tenderloin of all fat and sinew. Coarsely crack the pepper on a plate or sheet pan. Press the crushed peppercorns into the filet and set aside in the refrigerator until needed. Sprinkle the filet with the blackening rub.

Place a sauté pan over medium high heat with the oil and when smoking, sear the filet to brown on all sides. Place in the oven and roast for 8 minutes or until medium rare. Set aside to cool. Refrigerate until needed.

In the same pan over high heat with the oil, sauté the potatoes and onions 5 minutes. Add the sugar and vinegar and cook until the onions are golden brown, 15 minutes. Set aside.

Thinly slice the tenderloin. Mound 2 tablespoons of the caramelized onions and potatoes on a plate, fan 2 ounces of the tenderloin below the onions. Spoon 1 tablespoon of the Zinfandel Sour Cherries on the side of the plate and sprinkle 1 teaspoon of the crumbled cheese over the tenderloin.

by Chef Bill Wavrin
Yield: ¾ cup

Ingredients

2 cups (16 ounces) zinfandel
2 cups dried sour cherries
1 tablespoons brown sugar
1 tablespoon shallots, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon Hatch chile powder
1/2 teaspoon chipotle powder

Preperation

Heat a small saucepan over medium heat and add the wine, cherries, sugar, shallots, thyme and chile powder. Bring to a low simmer over medium heat. Cook until reduced to a syrup consistency, about 25 minutes.

By Chef Bill Wavrin
This is the best and I rub and zest up all my chops, steaks and filets. It works wonderfully with all my meats and poultry dished. It imparts a delicious distinct essence that marries perfectly with the flavors of a great piece of meat. Enjoy!!

Yield: 7 cups

Ingredients

1 cup ancho chile powder
¾ cup finely ground dark roasted espresso coffee beans
¼ cup paprika
¼ cup dark brown sugar
1 tablespoon dried oregano
1 tablespoon dry mustard
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chile de árbol powder (optional)
1 teaspoon thyme

Preperation

Place all of the ingredients in a bowl and mix well. Place the mix in a dry sealable container and store in a cool place. This will keep if kept dry and sealed 3 months. Enjoy!!

Presented by Chef Bill Wavrin

Yield: 4 servings
8 butter lettuce leaves

Asian Lime Sesame Marinade

Makes 1 1/2 cups

Ingredients

2 teaspoons fresh garlic, minced
1/4 cup mirin or sweet rice wine
3/4 cup low sodium soy sauce
1/4 cup lime juice
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon sesame oil
1 teaspoon serrano chile, diced
1/2 teaspoon black sesame seeds

Preperation

Whisk all the sauce ingredients together in a mixing bowl. Reserve 1/2 cup for the chicken filling.

Vegetable Bouquet

Ingredients

1/2 cup cucumber, julienne 3” in length
1/2 carrot, julienne 3” in length
1 cup daikon radish, julienned 3” in length
1 tablespoon lime juice
1 tablespoon mint, finely julienned
2 tablespoon fresh cilantro finely chopped

Preperation

Place everything in a bowl and toss. Add the Asian Lime Marinade and toss.

Filling

Makes 2 cups

Ingredients

1/2 teaspoon olive oil
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 cup shiitake mushrooms, thinly sliced
1/2 pound chicken breast thinly julienne
1/2 cup red onion, finely chopped
1/2 cup red bell pepper, diced
1/2 cup Asian Lime Marinade (see recipe above)

Preperation

Place a sauté pan over medium high heat with the olive oil. Add the garlic, ginger, mushrooms and chicken and cook 2 minutes. Add the red onion and red bell pepper, and the marinade and cook an additional minute. Remove from heat and keep warm.

Place 2 lettuce cups stacked on each plate. Arrange 1/4 cup of each cucumber, daikon and carrots beside the lettuce cups. Spoon 1/2 cup of the chicken mixture into the top cup. Garnish with 1/2 teaspoon of mint on top of chicken and. Place 2 ounces of sauce in dish on the side and a sprinkling of black sesame seeds

Recipe by Chef Jon Bonnell

Note that other game meats like venison will work in this recipes, or a lean cut of
beef such as sirloin or tenderloin can be substituted.

For the antelope:

Rub a lean top round piece of antelope with a dry Creole spice blend
Let stand for at least 2 hours
Smoke slowly (135 degrees) using a sweet wood like pecan until an internal temperature of 125-130 degrees is reached
Remove and refrigerate

As with all game meats, never cook more than medium, or they will dry out.

For presentation:

Place a ring mold (large round shaped cookie cutter) in the center of a plate. Line the inside of the mold with thin strips of the antelope meat. Then add dressed salad greens (jalapeño garlic vinaigrette is our choice--see recipe below) in the middle, and top with slices of avocado and crispy fried onions. Sprinkle the top with queso fresco cheese and garnish the plate with baby tomatoes.

Ingredients

4 jalapeños, seeds and veins removed
4 cloves garlic, peeled
juice of 3 limes
2 tablespoons parmesan cheese
1 1/2 tablespoons Dijon mustard
1 small bunch cilantro
1/3 cup extra-virgin olive oil
1/3 cup vegetable oil
salt and freshly ground pepper to taste (approximately 1 1/2 teaspoon of each)

Preparation

Place all ingredients except oil in a blender. Mix until uniform texture is reached. Drizzle the oil in last, very slowly. Taste, and adjust seasonings.

Recipe by Chef Jon Bonnell
Yield: 4 to 6 servings

Ingredients

2 tablespoons olive oil, divided
1 sweet onion, diced
3 cloves garlic, minced
1 1/2 cups chicken stock
1 small can chopped tomatoes
5 guajillo chiles, stemmed and seeded
juice of 2 limes
salt and freshly ground pepper
5 jumbo Texas shrimp, peeled and deveined, for each serving
cooked rice, for serving
chopped scallion, for garnish

Preparation

In a saucepot over medium heat, warm 1 tablespoon oil. Add the onions and garlic, and cook gently until soft. Add in the chicken stock and tomatoes, and bring to a simmer. Toast the chiles in a heavy skillet for a few seconds, then add to the simmering pot. After 6 to 8 minutes, purée the mixture with a stick blender, add the lime juice, and season with salt and pepper.

In a separate pan, sauté the shrimp in a little olive oil. Add in a few ounces of the sauce mixture and simmer the shrimp until cooked. Serve over rice, and garnish with chopped scallions.

Recipe by Chef Jon Bonnel

Ingredients

red watermelon slices
yellow watermelon slices
olive oil
kosher salt
Tequila-Lime Vinaigrette (see recipe below)

Directions

Preheat a grill. Slice the watermelon into 1 1/2 inch thick pieces, and remove the seeds. Brush lightly with oil, then grill on high just enough to make good grill marks on each side. Season with a pinch of salt. Arrange slices on a platter and dress with the vinaigrette.

Tequila-Lime Vinaigrette

Ingredients

2 1/2 ounces freshly squeezed lime juice
1 1/2 ounces white tequila
4-5 sprigs fresh cilantro
2 sprigs fresh mint
1 jalapeño, stemmed and seeded
2 cloves garlic
1 teaspoon dry mustard powder
1 tablespoon honey
8 ounces vegetable oil
salt and freshly ground pepper

Directions

Place all ingredients into a blender except for the oil. Blend together for a few seconds, then slowly drizzle in the oil. Season to taste.

Recipe by Chef Pedro Horta

For the pork:

1 pound center cut pork loin
salt and freshly ground pepper
1 tablespoon canola oil, plus extra
2-3 sprigs fresh cilantro, chopped
2-3 sprigs fresh thyme, chopped
2-3 sprigs fresh parsley, chopped
1 clove garlic, minced
2 large leaves of prickly pear cactus (also called nopales)

Season the pork loin well on all sides with salt and pepper. In a large sauté pan, brown the pork in canola oil on high heat. Remove from the pan and coat the loin with the herbs and garlic, and roast in a 350° oven until done (140 degrees internal temperature). Remove from the oven and allow to rest for 3-4 minutes before slicing.

Clean the cactus of any thorns, then cut the cactus leaf into long strips approximately 1/4 inch wide, but leave them all attached at one end. Rub the leaf with salt and pepper and canola oil on both sides, then grill over high heat for 2 minutes on each side. Place the cactus on a large plate, fan out the leaf for presentation, then top with slices of the pork loin. Pour over the sauce and serve.

For the sauce:

10 medium tomatillos
1 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
2 dried mora chiles
1/2 cup water
juice of 1 lime
3 sprigs cilantro, chopped
salt and freshly ground pepper

Recipe by Chef Jon Bonnel

Ingredients

1 link smoked andouille sausage (see recipe below)
2 pork tenderloins

Preparation

Cut the sausage into 4 quarters lengthwise, and freeze the pieces. Clean the pork tenderloins of any sinew, then use a sharpening steel to cut a hole through the center of the meat. Remove the steel, then slide the frozen sausage into the pork. Allow to thaw, then season the pork and grill. After the meat has cooked, remove from the grill and slice. Arrange on a platter and serve with your favorite sauce.

Yield : 10-12 pounds sausage

Ingredients

10 pounds pork shoulder (do not trim the fat)
1 1/2 pounds wild game meat trimmings (lean red meats only, venison, buffalo, etc)
5 tablespoons Creole seasoning blend
2 pounds sweet onions
2 ounces fresh garlic
1 tablespoon cayenne
1/4 cup kosher salt
2 teaspoons mace
1 1/4 teaspoons dried thyme
1/4 teaspoon ground cloves
1 1/2 teaspoons allspice
2 teaspoons marjoram
3/4 ounce sugar
7 ounces milk powder
2 tablespoons brandy

Preparations

Cut the pork shoulder into large chunks, but do not trim the excess fat. Rub the Creole blend into the pork and game meat. Smoke the pork and game meat at 225º over pecan wood for 20 minutes. Roughly chop the onions and garlic, and then combine all remaining ingredients together in a large mixing bowl. Mix the marinade, onions, garlic and the meats together, cover and leave in the refrigerator overnight. Grind all ingredients together using the fine plate on the grinder. Place the meat into a mixer, and beat together with the paddle attachment until well combined. Cook one small portion and taste for seasonings. Form into 2 1/2 ounce patties and cook over a grill or sauté in a nonstick pan.

Yield: 1 cup Zest Factor: Hot

Be careful not to breathe the liquid steam!

1 pound jalapeños, stemmed, seeded and chopped
2 cups distilled white vinegar
2 teaspoons kosher salt
1 teaspoon white sugar

In a large non-aluminum pot over medium-high heat, combine all ingredients. Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids.

Place in a cool, dark place to "mature" for 2 to 3 months.

Yield: 6 servings • Zest Factor: Medium

You can turn these into cold peanut noodles by substituting smooth peanut butter for the tahini.

1 (8-ounce) package dried soba noodles
3 tablespoons toasted sesame oil
4 tablespoons tahini
1⁄4 cup soy sauce
2 tablespoons dark brown sugar
2 to 3 jalapeños, seeded and minced
salt and freshly ground pepper

In a medium-sized bowl, whisk together the sesame oil, tahini paste, soy sauce, and sugar. Season the sauce with salt and pepper. Meanwhile, cook the noodles according to the package directions, and drain. Place the noodles in a large bowl, and pour the sauce over the noodles. Add the jalapeños, and toss well to combine. Refrigerate until cold. Toss well before serving.

Yield: 6 servings • Zest Factor: Medium

Recipe adapted from Who’s Your Mama, Are You Catholic, and Can You Make a Roux? By Marcelle Bienvenu, (Times of Acadiana Press, Inc, 1992.)

2 wild ducks, cleaned and plucked
salt and freshly ground pepper
cayenne
1 ½ cups vegetable oil, plus extra
1 ½ cups flour
3 green bell peppers, seeded and chopped
3 onions, chopped
6 cups hot water or chicken stock
2 ½ pounds andouille sausage, sliced
2 dozen oysters, with their liquor
1 bunch scallion tops, chopped

Cut up the ducks into serving pieces (as you would a chicken for frying). Season with salt, pepper and cayenne. In a large, cast iron pot over medium-high heat, warm about 1 tablespoon of oil. Add the duck pieces, and brown on all sides. Remove from the pot, and set aside. In the same pot over low heat, add the remaining vegetable oil. Whisk in the flour slowly, stirring very well, and cook for about 15 minutes to make a dark, nut-brown colored roux. Stir with a wooden spoon while the roux cooks. Add the onions and green peppers, and stir until they are wilted. Return the browned duck pieces to the mixture, and slowly add enough hot water or chicken stock to cover the duck. Add the sliced andouille sausage, and cook over very low heat for about 3 hours. Immediately before serving, stir in the oysters, their liquor and the scallion tops. Serve hot.

Yield: 4 to 6 servings • Zest Factor: Medium

Recipe adapted from The All-American Chili Cookbook, Official Cookbook of the International Chili Society

8 ounces kidney suet
1 pound round steak, cubed
1 pound chuck, cubed
1 (8-ounce) can tomato sauce
1 (12-ounce) can beer
¼ cup hot New Mexico chile powder
3 cloves garlic
1 small onion, minced
1 heaping teaspoon dried oregano
½ teaspoon paprika
1 heaping teaspoon salt
1 teaspoon cumin
¼ to 1 teaspoon cayenne
12 ounces Monterey Jack or goat cheese,
shredded or crumbled
½ teaspoon cumin seeds
grated cheddar cheese, for garnish
cooked pinto beans, for garnish
chopped onion, for garnish

In a large pot over medium heat, melt the suet. Remove any unrendered pieces of fat, and add the meats. Sauté, stirring frequently, until the meat is no longer pink. Stir in the tomato sauce, beer, chile powder, garlic, onion, oregano, paprika, salt and cumin. Bring to a boil, and lower the heat. Cover, and simmer for 1 hour. Stir in the cayenne, and simmer for 2 more hours. Lower heat, and stir in the Jack or goat cheese and cumin seeds. Simmer very gently for 30 additional minutes, stirring occasionally to ensure the cheese doesn’t scorch. Serve hot, with cheddar, pinto beans and onion on the side.

Yield: 6 to 8 servings • Zest Factor: Medium

Veal chops can be substituted for the pork chops. The chutney can be made up to two days in advance and refrigerated. Leftover chutney can be used as a topping for meat or fish or as a piquant addition to a sandwich.

For the mint and red onion chutney:
1 ½ cups fresh mint leaves, rinsed and dried
3 red onions, peeled and quartered
3 pasilla chiles, stemmed and seeded
3 garlic cloves, peeled
4 ½ teaspoons sugar
¾ teaspoon salt
1 ½ teaspoons garam masala
juice of 3 lemons
juice of 1 ½ limes
1 ½ tablespoons cider vinegar
freshly ground pepper

For the chops:
salt and freshly ground pepper
6 to 8 bone-in pork chops, trimmed of excess fat

Prepare the chutney: In the bowl of a food processor, combine all ingredients. Pulse to combine, leaving a chunky texture. Spoon mixture into a bowl, and refrigerate until chilled.
Prepare the pork chops: Season the pork chops with salt and pepper. Heat grill to medium-high. Grill the pork chops for about 6 minutes per side. Spoon a tablespoon of chutney on top of each pork chop, and serve.

¾ cup tomato juice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
pinch cinnamon
juice of 2 lemons
4 tablespoons harissa
1 (16-ounce) can chickpeas
1 small Vidalia onion, chopped
¼ cup chopped jarred pimento
rind of 1 preserved lemon, chopped
fresh mint, chopped, for garnish

In a large bowl, whisk together the tomato juice, cumin, coriander, turmeric, cinnamon, lemon juice and harissa until combined. Stir in the remaining ingredients, top with mint, and serve.

Yield: 6 servings • Zest Factor: Hot

Although pork is the usual protein in Bicol Express, shrimp are also delicious in this sauce. The amount of heat is up to you: seed the chiles if you’re not feeling adventurous, or toss in a few more for a real kick. But don’t mess around with the accompaniment; rice is the only way to go.

5 tablespoons canola or vegetable oil
4 cloves garlic, chopped
1 medium onion, chopped
¼ cup chopped fresh ginger
1 tablespoon ground turmeric
2 pounds pork, sliced into ¼ -inch strips
1 ½ tablespoons chopped bird’s eye chile (siling labuyo)
1 ¼ cups Filipino sautéed shrimp paste (ginisang bagoong)
2 (14-ounce) cans coconut milk
2 cups sliced long hot green peppers

In a large sauté pan over medium heat, warm the oil. Sauté the garlic and onions until tender, then add the chopped ginger and sliced pork. Cook until the pork is tender, 5 to 10 minutes. Add the ground turmeric, and simmer for 2 minutes. Stir in the chopped bird’s eye chiles and shrimp paste, and cook the mixture for 10 minutes. Stir in the coconut milk and long hot green peppers, and continue to cook for 20 more minutes, stirring occasionally. Serve hot with rice.

Yield: 4 servings • Zest Factor: Medium

½ teaspoon extra-virgin olive oil
1 cup jicama, peeled and cut into matchsticks
1 cup butternut squash, cut into ½ -inch cubes
4 cups shredded Napa cabbage
2 plum tomatoes, sliced
½ red bell pepper, diced
4 (4-ounce) portions Sichuan Sirloin
(see recipe)
½ cup Honey Mustard Vinaigrette
freshly ground Sichuan peppercorns

In a sauté pan over medium heat, warm the oil. When hot, sauté the jicama and squash, tossing for 2 minutes. Remove from heat. In a bowl, combine the cabbage, tomatoes and bell pepper with the jicama mixture. On a plate, mound 1 cup of the cabbage salad in the center. Top the salad with the Sichuan sirloin, sprinkle with a grind of Sichuan pepper and a drizzle of vinaigrette.

Yield: 4 servings • Zest Factor: Medium
½ cup beef stock
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 teaspoon crushed green peppercorns
1 teaspoon crushed black peppercorns
1 teaspoon crushed pink peppercorns
1 scallion, sliced
2 tablespoons rock sugar, crushed
1 teaspoon sesame oil
½ cup finely chopped cilantro
4 (4-ounce) portions beef sirloin
½ teaspoon freshly ground Sichuan peppercorns, for garnish

Combine stock, soy, garlic, ginger, peppercorns, scallion, sugar, oil and cilantro, and mix well. Add the sirloin, and marinate the steaks for 30 minutes to 2 hours. Preheat a grill to medium-high heat. Sear the sirloin for 2 minutes. Turn steaks 180°, and grill 2 minutes. Turn over, and grill 3 more minutes. Remove steaks from grill, and let sit for 5 minutes. Cut each steak across the grain into equal strips. Sprinkle pepper equally over the grilled strips.

Yield: 4 to 6 servings
Zest Factor: Mild to Hot

Chile oil can easily be made at home by infusing a neutral oil with your favorite chiles. Grapeseed oil works well for this, as it is neutral-flavored, heart healthy and performs well in high heat. If you’d prefer to purchase chile oil, Salute Santé makes a delicious version: salutesante.com. This is a versatile dish for a family, as most of the heat is added at the end—so your little ones can have it mild, while you can spice it up.

1 (16-ounce) package macaroni,
cooked to package directions
5 tablespoons olive oil
1 (13-ounce) can evaporated milk
1 cup milk
1 cup half-and-half
4 cups cheddar cheese
2 tablespoons adobo sauce (from a
can of chipotles in adobo)
pinch of nutmeg
1 teaspoon Hungarian paprika
chile oil, for garnish
red hot pepper flakes, for garnish

Pour the macaroni into a large bowl. Pour oil over the pasta, and toss well. Then, in the base of a slow cooker, mix together the macaroni, and all the remaining ingredients. Cook on low heat for 2 hours, stirring occasionally. Serve, drizzled with the chile oil and flakes.

Yield: 8 empanadas • Zest Factor: Medium

For the short ribs:
2 pounds boneless short ribs
salt and freshly ground pepper
3 tablespoons olive oil
2 carrots, peeled and diced
1 onion, peeled and julienned
3 cloves garlic
2 tablespoons tomato paste
3 chipotle chiles, from a can of chipotles in adobo
2 cups dry red wine
about 3 cups beef stock

For the filling:
2 medium onions, peeled and quartered
3 poblano chiles
reserved short ribs, shredded
1 cup reserved braising liquid
½ cup chopped flat-leaf parsley
1 cup crumbled Cabrales cheese
For the empanadas:
4 cups flour
½ cup (1 stick) melted butter, melted
½ cup turmeric corn oil, for frying

Prepare the short ribs: Preheat oven to 275°. Season ribs with salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Sear short ribs for 11⁄2 minutes each side. Remove short ribs, and set aside. Add carrots, onion and garlic, and sauté for 2 minutes. Add tomato paste and chipotles, and mix well to form a paste. Cook for another 30 seconds. Deglaze with red wine. Reduce by half, and return short ribs to the pot. Fill pot with beef stock until short ribs are almost submerged, but poke out slightly above the stock. Cover, and cook in the oven for 3 hours. Remove short ribs from pot, and let cool to room temperature. Shred the meat off the ribs with fork, and strain liquid, reserving 1 cup.

Prepare the filling: Preheat oven to 400°. Place the onions and poblanos on a foil-lined sheet pan, and roast until soft, about 1 hour. Let cool, and chop finely. In a large bowl, combine 1 cup onion and ½ cup poblano with the remaining filling
ingredients, and mix well. Set aside.

Prepare the dough and make the empanadas: In a large bowl, combine all dough ingredients, and mix well. Roll 1 tablespoon of dough into a ball. Place between two pieces of plastic wrap and use a tortilla press to flatten the ball into a thin sheet. In the middle of the dough sheet, place 1 tablespoon of the filling. Fold the dough in half, and crimp the edge with a fork; set aside. Repeat process with remaining dough and filling, making 8 empanadas. Into a large pot, pour enough corn oil to reach a depth of 4 inches. Heat oil to 350°. Fry the empanadas in batches until golden brown, serve warm.

Yield: 8 to 12 servings
Zest Factor: Medium

For the chile purée:
4 cups stemmed, halved New Mexico chiles
1 cup stemmed, halved chipotle Morita chiles
2 cups stemmed, halved de árbol chiles
3 cups sugarcane vinegar
1/2 cup salt
4 ounces piloncillo

For the barbacoa:
2 (4- to 5-pound) whole roasting chickens
salt
1 bunch cilantro, chopped
1 small white onion, diced
corn tortillas, to serve

Prepare the chile purée: In a dry skillet over low heat, toast the chiles separately: New Mexicos about 6 minutes, chipotles about 4 minutes, and de árbols about 2 minutes. In a large saucepan, combine the toasted chiles with 3 cups water, and add the remaining purée ingredients. Cover pot, and cook over medium heat for about 10 minutes. Remove from heat, and allow to sit for 15 minutes. Blend ingredients until puréed.

Prepare the barbacoa: Cut each chicken into 8 pieces. Sprinkle generously with salt, and allow to sit at room temperature until beads of moisture appear on the chicken. In a large, nonreactive bowl, combine the chile purée with the chicken parts. Marinate, covered, in the refrigerator overnight. Remove chicken from marinade, but allow marinade to cling to chicken. Using a steamer set over medium heat, steam chicken for about 4 hours, or until chicken is falling from the bone. Place chicken on a serving plate, and keep warm.

To serve, collect the broth that has accumulated at the bottom of the pan, and pour it on the chicken. Shred the chicken, or serve it in pieces. Garnish with onion and cilantro, and serve with tortillas on the side.

Yield: 1 cocktail • Zest Factor: Hot
Adapted from the Orchid Lounge. Don’t let the sweet taste fool you—the heat in this drink packs a belated wallop.

4 tablespoons Habanero-Infused Tequila (see recipe, this page)
2 tablespoons triple sec
2 tablespoons orange juice
1 tablespoon freshly squeezed lime juice wedge of lime, to garnish

In a cocktail shaker filled with ice, mix together tequila, triple sec and orange and lime juices. Shake, strain into a tall glass, and garnish with lime.

Yield: 1 liter • Zest Factor: Hot
Adapted from the Orchid Lounge.

2 habanero chiles
1 liter tequila

Steep whole chiles in the tequila for 4 to 5 hours, or until desired flavor is achieved. A zesty potion at the Orchid Lounge.

Yield: 8 to 10 servings • Zest Factor: Medium
Find Mazama online at mazamavodka.com.

40 to 50 chicken wings, washed and dried
1 cup chile-infused vodka, such as Mazama
¼ cup freshly ground pepper, plus extra
2 cups flour
1 teaspoon cayenne
1 teaspoon smoked paprika
salt
2 cups Mazama Sauce
Zesty Roquefort Sauce

In a bowl, toss the wings with the vodka and pepper. Cover, and marinate for 2 hours in the refrigerator. Drain, discarding the marinade, and pat the wings dry. Preheat the oven to 425°. In a sealable plastic bag, combine the flour, cayenne and paprika. Season with salt and pepper. Add the wings, seal the bag, and shake well to coat. Remove wings from bag, and knock off excess flour. Line two sheet pans with parchment paper, and arrange the wings in a single layer on them. Bake for 25 minutes. Remove from oven, and generously brush with Mazama Sauce. Return to the oven for 15 minutes. Remove from the oven, and serve with Zesty Roquefort Sauce.

Yield: 2 cups • Zest Factor: Medium

½ cup (1 stick) butter
½ cup chile-infused vodka, such as Mazama
½ cup orange juice
¼ cup freshly squeezed lime juice
2 tablespoons honey, warmed
4 teaspoons Louisiana-style hot sauce
½ teaspoon smoked paprika
½ teaspoon chipotle powder
¼ teaspoon cumin

In a saucepan over medium heat, combine all ingredients. Stir, and bring to a boil. Reduce heat to a simmer, and cook about 15 minutes.

Yield: 4 cups • Zest Factor: Medium
2 cups low-fat yogurt
1 cup Roquefort cheese
¼ cup white wine vinegar
½ teaspoon cayenne
¼ teaspoon garlic powder
salt and freshly ground pepper

In a bowl, whisk all ingredients together until combined. Season with salt and pepper to taste.

Yield: about 5 cups • Zest Factor: Medium

Brown rum (not dark rum) works best for this recipe. Don’t toss the salsa together until you’re ready to serve it, because the watermelon gives off juice as it sits, which will make the salsa watery. Use ripe, in-season watermelon and serve with endive leaves for dipping.

For the pickle:
1 serrano chile, sliced
¾ cup watermelon rind, green skin removed, diced
1 cup rice vinegar
2 tablespoons sugar
1 teaspoon brown rum
For the salsa:
3 cups diced seedless watermelon
1 cup seeded, diced cucumber
zest of 1 ½ limes
¼ cup finely sliced mint
1 serrano chile, diced
2 tablespoons brown rum
1 teaspoon sesame oil

Prepare the pickle: In a non-reactive bowl, toss together the sliced serrano chile and watermelon rind. In a saucepan over high heat, mix together the rice vinegar and the sugar. Bring to a boil, turn off the heat, and add the rum. Pour the vinegar mixture over the serrano and watermelon rind. Cover, and let sit for at least 2 hours. When ready to prepare salsa, drain the pickle well, discarding brine.

Prepare the salsa: In a large bowl, toss together all ingredients, including pickle mixture. Serve immediately.

Yield: 4 servings • Zest Factor: Mild

This recipe is inspired by Chef Ken Callaghan at Blue Smoke in NYC.

3 pounds beef ribs
salt and freshly ground pepper
ancho chile powder
juice of 4 oranges

Place the ribs on a large sheet pan or roasting pan. Season the ribs liberally on both sides with salt, pepper and chile powder. Squeeze the oranges over the ribs. Set aside in the refrigerator to marinate, preferably overnight. Prepare the grill by putting a large drip pan in the center of the grill bottom. Place the briquettes on one side of the grill, and light. Meanwhile, bring ribs to room temperature. When the grill is ready, place the ribs meatside up over the drip tray, away from the heat.

Cover the grill, and cook the ribs over indirect heat until deep brown and crispy, about 2 to 2 ½ hours, placing 10 to 12 fresh briquettes in the grill every hour. Serve.

Yield: 15 appetizers • Zest Factor: Medium
Adapted from Pat Reppert of Shale Hill Farm. These make a delicious appetizer or light main course.

2 pounds large white mushrooms
½ cup (1 stick) butter, softened
1 medium onion, diced
10 cloves garlic, peeled and minced
1 tablespoon Worcestershire sauce
salt and freshly ground pepper
2 tablespoons fresh green chiles, chopped
chopped flat-leaf parsley, to garnish

Preheat oven to 350°. Remove mushroom stems and place them cap-side down in a baking dish. In a bowl, mix butter, onion, garlic, Worcestershire, salt, pepper and chiles. Spread mixture over the mushrooms. Bake for 40 minutes. Garnish with parsley, serve.

Yield: 8 servings • Zest Factor: Medium

This dessert makes a gorgeous presentation— it’s crimson with flecks of green and yellow, and is also full of vitamin C. You can also make this as a sorbet instead, by churning it in an ice cream maker. Use either fresh or dried hibiscus.

2 hibiscus flowers
2 cups fresh blood orange juice
½ teaspoon lemon zest
½ teaspoon lime zest
½ teaspoon diced jalapeño
¼ cup agave nectar or honey, preferably organic

In a saucepan over medium heat, combine 2 cups water and the hibiscus flowers, and bring to a boil. Reduce heat to a simmer, and cook 15 minutes. Remove pan from heat, and allow to cool. Strain the hibiscus water through a fine-mesh strainer into a bowl. Press on the hibiscus flowers to extract all the liquid, and then discard solids. Add the blood orange juice, lemon and lime zest, and jalapeño to the hibiscus water. Stir in the agave nectar or honey, tasting and adding more if you prefer it sweeter. Pour the mixture into a container, and place in the freezer. Remove from the freezer every 15 minutes, and stir with a fork to break up the ice crystals. Repeat until frozen and fluffy, with a texture like shaved ice. Serve.

Yield: 10 cups • Zest Factor: Medium
2 tablespoons butter
1 tablespoon flour
¾ cup chopped onion
½ cup chopped celery
½ cup diced carrots
1 pound baby red skin potatoes,
diced into ½ -inch pieces
1 pound frozen corn kernels,
thawed or fresh, about 3 cups
1 teaspoon chopped fresh thyme
6 cups seafood broth
1 roasted poblano chile, seeded and
finely diced
1/3 cup freshly grated or jarred
horseradish
1 pound fresh lump crabmeat
2 cups heavy cream
1 teaspoon salt
1/3 cup chopped cilantro
3 limes, cut in half

In a pot over medium heat, melt the butter. Add the flour, and cook for 1 minute. Add onion, celery and carrots, stir, and cook 3 to 4 minutes until onions are soft. Add potatoes, corn and thyme, and cook 3 to 4 minutes more. Add seafood broth, chile and horseradish. Bring to a boil, stirring occasionally. Reduce heat, add crabmeat, heavy cream and salt, and let cook 10 minutes. Stir in cilantro, and serve with lime, squeezing lime juice in before eating.

Yield: 4 servings • Zest Factor: Hot

For the sauce:
5 Thai chiles, seeded and chopped
1 tablespoon chopped garlic
2 ½ tablespoons chopped
cilantro root
3 tablespoons plus 1 teaspoon
oyster sauce
1/3 cup plus 2 teaspoons chicken stock
2 ½ tablespoons fish sauce
For the mussels:
2 pounds mussels
2 tablespoons oil
basil, to garnish

Prepare the sauce: In a pot over medium heat, combine all sauce ingredients, and heat through. Purée ingredients in a blender, using care, as contents are hot. Prepare the mussels: Rinse the mussels under cold running water, removing the beards if necessary. Throw away any mussels that are open and don’t close when tapped several times. In a large pot over high heat, warm the oil. Add the mussels to the oil, and cover the pot. Shake the pot back and forth several times. Uncover, pour in the sauce, and stir to combine. Cover the pot, and allow sauce to simmer for about 4 minutes. Uncover, sprinkle basil over the top, and serve mussels in the pot.

Yield: 8 servings • Zest Factor: Medium
If you can't find Chimayo mild chile powder, substitute ancho or Hatch.

For the paste and brisket:
5 cloves garlic, pressed
1/4 cup Chimayo mild chile powder
2 tablespoons beef base
1 tablespoon dark brown sugar
1 tablespoon freshly ground pepper
1 teaspoon cayenne
1 tablespoon salt
1 (4- to 5-pound) beef brisket flat
For packet wrap:
1/4 cup honey
1/4 cup firmly packed dark
brown sugar
1/4 cup butter
1 cup barbecue sauce, plus extra
as necessary
1/2 cup apple juice
1 tablespoon apple cider vinegar
fleur de sel or kosher salt

In a bowl, combine all paste ingredients with 1/4 cup water. Using the point of a paring knife, make about 20 small incisions 1/2-inch deep and 2 inches apart on the brisket. Rub the paste into the brisket, and marinate for 1 to 24 hours. Preheat grill or smoker to medium-high or 325¡, set up for indirect cooking. Place the brisket in the cooker, fat side down, and cook for 11/2 hours. Meanwhile, in a medium saucepan over medium heat, combine the honey, brown sugar and butter, stirring to combine as the butter melts. Lay out a double sheet of aluminum foil, top with the brisket, and cover with the butter mixture. Wrap the brisket in the foil, and place it in the cooker for another 11/2 hours. Remove the brisket from the cooker, and unwrap. With a spoon, skim off as much of the fat in the cooking liquid as you can. In a new piece of foil, wrap up brisket with defatted liquid, and allow to rest at room temperature for 1 hour.

Brush brisket with barbecue sauce, and place it fat side down in the cooker. In a spray bottle, combine the apple juice and apple cider vinegar. When the brisket has been cooking for 15 minutes, spray it liberally with the apple mixture. Cook for 15 minutes more. Remove the brisket from the cooker, and let it rest for at least 10 minutes. Reserve the cooking liquid. Slice the brisket against the grain into 1/8-inch slices. Moisten the cut sides with 1/2 cup reserved cooking liquid and barbecue sauce, and season with fleur de sel or kosher salt.

Yield: 12 (6-inch) flatbreads € Zest Factor: Mild

1 cup warm water
1 tablespoon active dry yeast
1/4 cup of honey
1 teaspoon sea salt
2 tablespoons extra-virgin olive oil, plus extra for greasing bowl
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups semolina

In the bowl of an electric mixer fitted with a dough hook, combine warm water, yeast, honey, salt and oil. Let the yeast activate by sitting 2 to 4 minutes to turn frothy.

In a separate bowl, combine the flours and semolina. Turn the mixer on low, slowly adding flour mixture to yeast mixture. Increase speed to medium-high, and mix until smooth and elastic, about 4 minutes. In a lightly-oiled bowl, add dough, and cover with plastic. Let sit at room temperature until doubled in volume, about 1 hour.

Preheat oven to 500°. Punch down the dough, and divide into 12 2-ounce balls. Dust a work surface with flour, and flatten with rolling pin to 1/8-inch thickness. Spread with the zesty suggestions below. Bake in a hot oven for 8 to 10 minutes, or until lightly browned.