Chile pepper august 2016 by read_m11333

YOUR SUMMER

OASIS

FEATURES CHILE PEPPER 44 CULINARY INSTITUTE

We're about to blow your mind: The Hatch does not exist. Get to know the New Mexican chiles, then learn some new ways to cook with ’em.

48 SEVEN DAYS, SEVEN WAYS

Hate recipes with a million ingredients to buy— and prep? So do we, which is why we’re sharing a week’s worth of pub grub that requires a maximum of seven ingredients, most of which you already have on hand.

58 EAT TO BEAT A HANGOVER

Had a little too much to drink last night? These power foods will help you forget about the headache and get back to the pub later for the big game. (Just…maybe stick to two beers this time, for us?)

DEPARTMENTS

36 CHILE MAX

Put the milk down and pick up the beer mug for Captain Thom’s superhot pubinspired fare.

04 RECIPE INDEX 06 EDITOR’S LETTER 18 LETTERS

40 SAUCE AND TELL

Rick's on the road—yet again!

Raise the bar on dips, dressings and dousings that will get the party started.

You love us, you're mad at us. Well, at least you write.

64 PEPPER PATCH

Learn new techniques for smoking and stufƓng.

ASK THE MASTERS

Husband-and-wife team and Texas Rib Rangers owners, Bill and Barbara Milroy, answer all your burning barbecue questions.

12 16

HOT FLASHES

Booze and food pairings; A “smart” garden that does the work for you; Tasty pool toys

HOT OFF THE PRESS

Party-perfect pass-around dishes to impress your coolest hotheads.

66 CHILE CHRONICLES

How to bring the heat with you, no matter your destination.

68 JUST DESSERTS

These tasty chocolate trufŴes will make you feel like everybody knows your name.

20 ZEST EXPRESS

Move over, potato. These French fry renditions are veg-tastic!

26 CHILE LITE

Shake up snack time with nibbles and dips that won’t derail your diet.

20 2 | TABLE OF CONTENTS

GRILL TIME

Got beer? Then you’ve gotta tap these apps, which pair perfectly with your pour.

72 STAFF’S CHOICE

You can share this sweet ’n savory pull-apart bread with a crowd. (But you’re GHƓQLWHO\ not going to want to!)

EDITORIAL EDITOR AND CHEF

Rick McMillen EXECUTIVE EDITOR

Bambi Abernathy MANAGING EDITOR

Amanda Altman CONTRIBUTING WRITERS

Kathryn Anible Vic Clinco Ed Currie Dave DeWitt Mike Hultquist Bill & Barbara Milroy Scott Roberts Captain Thom

ART & PHOTOGRAPHY CREATIVE DIRECTOR

Nicholas Nguyen GRAPHIC DESIGNER

RIMA JEAN

including Smokinâ&#x20AC;&#x2122; Edâ&#x20AC;&#x2122;s Carolina ReaperÂ® Super Hots, Habaneros and Seasoning Peppers

CONTRIBUTING PHOTOGRAPHERS

Rick McMillen Nicholas Nguyen

ADVERTISING NATIONAL SALES DIRECTOR

Carol Borge carol@mcabymedia.com 832-640-7544 ADVERTISING DIRECTOR

Heather Chancellor heather@mcabymedia.com 281-701-0053

EXECUTIVE PUBLISHER

Sir McMillen PRESIDENT

Bambi Abernathy

STAFF ACCOUNTING MANAGER

Marna McMillen CUSTOMER SERVICE

Jackie Magana

Chile Pepper (ISSN 10667985), Vol. 29, No. 4, is a trademark and is published bimonthly by McAby Media LLC, 12829 Trinity St, Stafford, TX 77477. Chile Pepper is published six times per year (January, March, May, July, September, November). Periodical SRVWDJH SDLG DW 6WDIIRUG 7; DQG DGGLWLRQDO PDLOLQJ RIÆ&#x201C;FHV Subscriptions, $28.99 per year (6 issues), Canada $48.99 (price includes GST) US funds only. Foreign prices available upon request. Single copies, $5.99 plus $3.00 postage and handling. POSTMASTER: send all address changes to Chile Pepper, P.O. Box 334, Stafford, TX 77497. All payments should be made in U.S. funds. Visa, MasterCard and Discover accepted. The contents of this magazine may not be reprinted in any manner without permission from the publisher. Opinions of contributing authors GR QRW QHFHVVDULO\ UHÅ´HFW WKRVH RI WKH SXEOLVKHU $UWLFOHV DQG photographs are welcome, but cannot be considered unless exclusive publishing rights are given, affording the publisher full ownership of the content. Publisher assumes no responsibility for accuracy of unsolicited manuscripts and any material accepted is subject to possible revision at the discretion of the publisher. Sales/Management 832-886-1120 Fax 281-621-5999 Toll-Free Subscription/Inquiries 866-378-2951 www.chilepepper.com

Freshly picked, boxed, and shipped to your door. Shipping Aug 29th to Oct 3rd.

A snapshot of this issue's recipes APPS

10 Beef Tacos 16 Focaccia with Crispy Kale with Whipped Ricotta, Roasted Garlic and Chipotle

17 'Nduja and Black Olive Tapenade Pizzette

18 Buffalo Cabbage Spring Rolls 19 Broiled Feta + Hot Pepper Relish 29 Tempura Vegetables with Wasabi Ginger 34 39 39 49 51 52 52 54 55 55 55 55 55 56

Dipping Sauce Spicy Stuffed Mushrooms Scorpion Pickled Eggs Vegetable Pasta Soup Green Chile Chicken Cordon Bleu Dip Fig and Prosciutto Tart Baked Chicken Parm Dip Chicken Tostadas Broccoli Cheese Wonton Cups 7-Ingredient Meatballs BBQ Bacon Meatballs Crunchy Pesto Meatballs Habanero Cheddar Meatballs Southwest Meatballs Jalape³o Corn Dog MufƓns

BREAKFAST

CONDIMENTS

22 Cheesy Chipotle Ketchup 22 JalapeñoŊTrufŴe Ketchup 4 | RECIPE INDEX

22 Korean Ketchup 22 Roasted Hatch Ketchup

56 59 59 61 62 62

Breakfast Stromboli Jalapeño Baked-Egg Baguettes Smoked-Salmon Avocado Toast Nutty Banana Parfait Great Green Omelet Spiced-Fruit Baked Oatmeal

43 Habanero Ranch Dressing 47 Green and Red Pepper Jam

DIPS, SAUCES & MORE 27 28 41 41 42 42 42 43 46

Jalapeño and Cilantro Hummus Habanero Guacamole Chucky Guacamole Fiery Queso y Elote Baja Bolero Sauce Calypso Facto Ghostly Coconut Crème Strawberry Sriracha Sauce Spicy Green Chile Sauce

FISH & POULTRY

33 Shrimp Tacos with Grilled Pineapple Salsa

35 Ghost-Rubbed Grilled Chicken Wings with Roasted Jalapeño–Ghost Sauce

37 Captain Thom’s Cod Fish Cakes 39 Steamed Shrimp with Onions 47 New Mexican Chile Cured Salmon

SANDWICHES & MORE

30 Grilled Vegetarian Flatbread Pizza 32 Grilled Filet Mignon Sliders with Creamy Horseradish Sauce

32 Saison-Marinated Grilled-Chicken

Sandwiches with Jalapeño-Basil Mayo

38 Coney Griller

SIDES

19 Potato and Parsnip Hash Browns with Sriracha Ketchup

20 Seasoned Curly Carrot Fries with

Tahini Sauce Yuca Fries with Cilantro–Lime Aioli Beet Fries with Szechwan Mayo Spiralized Turnip Fries Battered Butternut Squash Fries with Chipotle–Ranch Dip 25 Parmesan–TrufŴe Parsnip Fries 25 Taro Home Fries with Thai Chile Cashew Sauce

20 23 23 25

SNACKS 27 28 28 36

Cumin Popcorn with Honey Chipotle Nuts Sesame Sriracha Edamame Spicy Chickpeas BBQ’d Cashews

SWEETS & TREATS

69 70 70 70 71 71 71 72

Chocolate TrufŴes Piña Colada TrufŴes Spiced Peanut Butter TrufŴes Stout Pretzel TrufŴes Kahlua TrufŴes Peppery Popcorn TrufŴes Raspberry Chambord Pistachio TrufŴes Nutty Pull-Apart Bread with Chile Sour Cream Icing www.chilepepper.com | 5

EONS AGO, I THOUGHT THAT ONCE RETIREMENT APPROACHED, MY AGE WOULD INEVITABLY SNEAK UP ON ME

and attack my natural abilities to be active, that I would (happily) overeat at Taco Bell with regularity, get caught up on my Steven King collection, need a wheelbarrow to carry around my excess weight, and simply chill—no alternative would be possible. Boy, was I wrong! I could not be happier, and don’t even have the time for any of these plans (or fears)! For starters, our team at CP keeps me moving. As luck would have it, my writing assignments revolve around food and/or travel; what sane person would not cherish that? As I frequently share with you in my restaurant reviews, recaps of culinary tours and fruits of hours spent in the kitchen, cooking and sampling food for this publication is a dream come true. I’ve traveled through the breathtaking vineyards of Northern California, consumed lobster rolls in Maine and feasted on barbecue from Louisiana to Jacksonville, Florida. I’ve made my way through New York City’s Ɠnest and most diverse eateries, and scarfed down untold chiles in New Mexico and Arizona. But Louisiana is still my favorite of all time—from the boudin trail of the Gulf Coast, to the deep-fried chicken in

6 | EDITOR'S LETTER

Monroe, to the gumbo, po’boys and the absolute Ɠnest of Cajun, Creole and soul food that keep the taste buds bursting like endless electrical impulses. Yes, I am leaving out countless cities and states, but I feel like you can catch my drift, that my two passions—food and travel—have Ŵourished beyond recognition. So, what’s up with me, you ask? More travel! This September through October, you’ll be able to Ɠnd me hiking the famed trail of Northern Spain’s Camino de Santiago. This 500-mile path close to the coast has been walked by hundreds of thousands known as pilgrims, who dedicate several months of their lives to experiencing the breathtaking history and adventure. I’m about to embark on this adventure hoping, like thousands before, to achieve a new level of inner awareness and gratitude. (I just pray that my feet and I will have a cohesive and enduring marriage during these two months.) Naturally, I also have several goals related to Chile Pepper. I plan to taste and enjoy the regional foods, consuming, as required, spirited libations to wash them all down. I fully intend on reporting on this tremendous opportunity for you amazing readers. In the meantime, visit our Facebook page for my pics and updates.

For now, I want to share some tidbits of a recent culinary tour I took to Kansas City, Kansas. This particular trip was designed to highlight the city's notorious barbecue, which to me, a Texan, was an exciting and insightful peek into their self-proclaimed excellence. The tour included everything from gourmet dining to dive-style joints. Before I get started, note that I Ɠrmly believe that most cities have superb dining options, and that one is not necessarily better than the other. Our goal here at CP is to bring these locations to your attention to help you maximize your future travel experiences. Now for the meat… When it comes to barbecue, the beef ribs at Jack Stack Barbecue were some of the best I’ve ever tried. I personally believe this cut of protein is the most difƓcult to Ɠnd/purchase and the most complex to cook, so mad props to them! We also sampled some incredible ribs and sausage at Arthurs Bryant’s, frequented by numerous celebrities and even the President. The burnt

ends of brisket were unparalleled at LC’s Barbecue. I could eat, without hesitation, a bucket load of those buggers, but the pit master had other ideas in mind, since he knew how much I love chicken. He pulled a massive wing from the pit, slathered it with his house sauce and watched as I made a mess of my face, devouring it like a nomad on a deserted island. A few of my other favorites: an overthe-top mac and cheese with burntend brisket at the Hotel Sorell, and the deep-fried oysters at Gram & Dunn’s. I would be remiss if I didn’t mention the unforgettable lunch at Ophelia’s, featuring a special of deep-fried green tomatoes, and a bacon and greens sandwich served with crispy house-made crackers, breads and dips—everything was out-of-this-world delicious. We stopped at the Holladay Distillery, the oldest distillery west of the Mississippi, and enjoyed a signiƓcant array of Ɠne spirits, before heading to Pirtle Winery, which is housed in a 1867 Lutheran Evangelical Church. Finally, we visited the Weston Brewing Company, established in 1842 by a German immigrant; today, they produce more than 20,000 kegs a year. The Ameristar Casino Hotel/Resort staged a dining event for us, which culminated in a massive effort by Executive Chef John Johnson and resident Brewmaster, Stacey Payne. It was held inside two classic rail coaches, and featured appetizers, main courses, and sides with limitless veggies, pastas and fruits, all highlighted with a diverse lineup of brews and signature cocktails. The evening’s crown jewel was the dessert by Victoria Swanson, renowned as one of the most gifted pastry chefs in Kansas City. Often, when I end a trip like this, I am certain that I never, ever want to fully retire. My wish is to continue to share with you the culinary wealth that this planet has to offer!

KEEP SPICIN’ & DICIN’!

Rick McMillen, Editor and Chef

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Write Us!

We'd love to hear what you think—drop us a line at editor@chilepepper.com or get in touch on Facebook at www.facebook.com/chilepeppermagazine.

REPRINT REQUEST

CHEESE EESE W WHIZ HIZ HI Z

I was in Minnesota last week and bought a Chile Pepper magazine because the content looked good to me, and I have to admit that I am addicted to cookbooks and cooking magazines. I read through the whole issue and already tried the pork chop soup: awesome. I didn’t have potatoes and broccoli, but added some more carrots and small pasta instead. I loved it. I might do another batch this weekend, freeze it and take it to work in lunch portions. With that great start, I hope for more yummy recipes. Got a question on the All-American Philly Cheesesteak [The AllAmerican Issue], on the gouda sauce: The ingredients only mention 1 cup grated smoked gouda, but in the instructions, it states to “whisk in both cheeses.” Was there some kind of typo? It makes me feel so good that I chose the right magazine. Greetings from Munich, Germany, and good luck with your magazine! —Rabea, Munich, Germany, via email Rick responds: Rabea, thanks for picking us up, and writing all the way from Germany! Woops—that was a typo on the cheese sauce. Apologies for the confusion!

SWEET AND TO THE POINT

Just let me say how much of a fan of your magazine I am. I look forward to the day I receive it in the mail. I must admit that I have a big sweet tooth and look forward to the spicy desserts you’ve concocted. Keep up the good work. —Steve Reynolds, via email 8 | LETTERS

I believe that I have subscribed to Chile Pepper since the beginning of its existence; mid-’80s? I have seen all the changes; I love the new format and mostly, that it is still published. There have been too many favorite recipes to name, but one stands out more than any other: the Cajun Pasta from April 1 7. Over the years, I have modiƓed the recipe to my own liking, but I thought it might be nice to republish it. As you can see from the torn page, complete with spatters and a bit of tomato skin, this has remained in my recipe Ɠle for a very, very long time. Keep up the good work! —Anne Focarino, San Diego, CA, via email Rick responds: Great idea, Anne! Your wish is our command. Bon appétit!

CAJUN PASTA YIELD 2 SERVINGS PREP TIME 15 MINUTES

ZEST FACTOR MEDIUM COOK TIME 10 MINUTES

8 ½ ¼ ½ 1 ½ ½ 1 1 1

OUNCES CHICKEN BREAST, CUT INTO ½-INCH STRIPS POUND ANDOUILLE SAUSAGE, CUT INTO ¼-INCH ROUNDS ONION, SLICED RED OR GREEN BELL PEPPER, JULIENNED TEASPOON CRUSHED GARLIC CUP CHICKEN STOCK CUP HEAVY CREAM ROMA TOMATO, DICED TABLESPOON GROUND RED CHILE PASTE (PREFERABLY CHIPOTLE) TEASPOON CHOPPED CILANTRO SALT AND PEPPER TO TASTE ½ POUND PENNE PASTA, COOKED AL DENTE PARMESAN FOR SERVING

1. Preheat a heavy skillet to the point where the ingredients sizzle when placed in the pan.

2. Put the chicken, sausage, onions, peppers and garlic in the skillet and cook on

medium-high until all the ingredients have been partially browned, about 5 minutes. 3. Add chicken the stock. Using a spatula, loosen any bits that have stuck to the bottom of the pan. Add the remaining ingredients and reduce for 4 minutes, or until the sauce is thick enough to adhere to the pasta. 4. Place the cooked pasta in the sauce and toss until coated. Serve with freshly grated Parmesan.

BEAN COOKING

I made the Three-Bean Baked Beans from your latest issue! A-MAZING! Keep the great recipes coming! —Kirk Robinson, Ohio, via Facebook

’CUE & ’CUE &A A

Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, triedand-true tips and, of course, insightful information when it comes to grilling.

TAMMY FROM OHIO ASKS: DO YOU EVER INJECT YOUR MEAT BEFORE OR DURING THE GRILLING PROCESS? ANY TIPS ON THE BEST WAY TO PERFORM THIS METHOD?

A. We have and still do inject some of the meats we cook. Injecting meat with marinades is becoming more and more popular these days, especially on the competition circuit. The good news is that it’s relatively easy to do. The key is to inject your meat as evenly as possible; do this by starting at one end and slowly working your way to the opposite end. Then, we recommend letting the meat rest for a while before cooking.

PHIL FROM MINNESOTA ASKS: WILL YOU RECOMMEND AN EASY-TO-MAKE APP FOR A LARGE CROWD? I DON’T HAVE THE TIME TO PAINSTAKINGLY STUFF 50 PEPPERS.

A. There are many apps you can make that are a little less

SARA FROM FLORIDA ASKS: WHAT SHORTCUTS CAN I TAKE TO GIVE MY MEAT LOTS OF FLAVOR? I DON’T ALWAYS HAVE THE TIME TO ALLOW IT TO MARINATE FOR HOURS.

A. Marinating is a great way to add Ŵavor to meats, but

not everyone likes—or has the patience for—the process. We rarely marinate our meats; we prefer to simply season them with our seasoning blends or rubs before cooking. Injections (see above) are another way to add serious Ŵavor, and so is adding a sauce at the very end of the cooking process.

Q. A.

STERLING FROM LOUISIANA ASKS: DOES GRILLING PEPPERS MAKE THEM HOTTER?

This is a controversial question, but the fact is that it really depends on the pepper. Some say cooking peppers takes the heat out of them, while others say just the opposite, that it makes them hotter. Funny enough, in our experience of smoking, grilling, and even frying peppers, one pepper turns out mild, while the next one on the same plate can light you up. Peppers can be unpredictable—and that’s part of the fun!

time-intensive. For starters, try this easy twist on stuffed peppers: Seed some bell peppers (I like to use a mix of red, orange and yellow), and then cut them into wedges. Prepare our beef taco meat (recipe follows), then stuff the pepper wedges with the meat and top with shredded cheese. Bake in the oven at 350°F for about 20 minutes, or until the cheese is melted. When done, top with freshly chopped tomatoes, onions and jalapeños.

BEEF TACOS It goes without saying that this meat is just as good in warmed tortillas. YIELD 6-8 SERVINGS PREP TIME 10 MINUTES

ZEST FACTOR MILD COOK TIME 30 MINUTES

1 ½ 2 1½ 1 1 ½ ½ ¼

TABLESPOON OLIVE OIL YELLOW ONION, DICED POUNDS GROUND BEEF TEASPOONS CHILE POWDER TEASPOON GROUND CUMIN TEASPOON PAPRIKA TEASPOON SALT TEASPOON BLACK PEPPER TEASPOON RED PEPPER FLAKES DASH JALAPEÑO POWDER

Cook until almost translucent, then add the beef. Cook until browned, about 15 minutes, then drain. 2. Add the remaining ingredients and stir to combine. Add ½ cup hot water and stir. Reduce the heat to low and simmer for 15 minutes. 3. Remove from the heat and enjoy. 10 | ASK THE MASTERS

PHOTOS BY BIGSTOCK

1. In a skillet over medium-high, add the oil and onions.

S S E N I T TAS ! S T I A AW

DOWNLOAD AND SUBSCRIBE TODAY TO GET INSTANT ACCESS TO

HUNDREDS

OF RECIPES EVERY YEAR!

Chile Pepper is the foremost authority on kicked-up foods and the people who crave the best of zest. With 60+ recipes in every issue, spice up your meals with our takes on barbecue, grilling, comfort food, decadent desserts and more!

Bites + Booze Food and alcohol pairings aren’t just for foodies. The right combination can enhance even the most ordinary snack and beverage. Try these tasty twosomes for a ﬂavor explosion!

Margarita and Ceviche: Try a sweet marg to complement and cut through the acidity of the citrusy ceviche. Sweet–Spicy Pecans and Pinot Noir: The tartness and acidity of this varietal goes well with fatty pecans, especially when they’re sprinkled with brown sugar, paprika and cayenne. Champagne and Camembert: Rich and creamy cheese is a nice counterpoint to acidic bubbly. Gouda and Amber Ale: Both beer and cheese have nutty, caramel-like undertones, so they’re a match made in heaven. Beer Cocktail and Pico de Gallo: A refreshing mix of lager, lime juice and hot sauce, a beer cocktail like a Michelada is a perfect match for a spicy pico’s cilantro, onion and chile. Garlic–Parmesan Popcorn and Chardonnay: Consider sipping a buttery, oaky Chardonnay to complement this crunchy snack. —Rima Jean 12 | HOT FLASHES

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Nothing runs on empty. Especially one in seven Americans who struggle with hunger. Join the Feeding America nationwide network of food banks to help end hunger. Act now at HungerActionMonth.org.

Fresh

Idea

The secret behind some of the buzziest cocktails and craft beers? Fresh, locally grown herbs. But if you can’t get to the farmers' market, or your thumb is anything but green, you’re going to love Click & Grow’s Smart Herb Garden ($59.95; www.clickandgrow.com), which literally does the gardening for you. Inspired by NASA’s techniques for growing plants on Mars—surely you’ve seen Matt Damon in The Martian by now—it’s equipped with nanotech soil and special sensors to ensure its plants receive the right balance of H2O, O2 and other essential nutrients needed to Ŵourish; there’s also an adjustable LED lamp that helps promote speedier growth. (It takes one to two months for the plants to mature.) The coolest part: You can control everything—and grow your herbs—with the new Click & Grow app. We’re digging The Craft Beer Mix, a reƓll kit, which comes with enough basil, thyme and chile pepper plant capsules to generate a year’s worth of organic, GMO-free herbs. Mixologist wannabes, try the Luscious Cocktail Mix kit, with peppermint, thyme and lavender (each $49.95). Sow refreshing! —Amanda Altman

Float An Idea If you summer by the beach—or in your backyard pool—you know how relaxing it can be. But did you know that it can boost creativity, too? According to marine biologist Wallace J. Nichols, author of Blue Mind: The Surprising Science That Shows How Being Near, In, On, or Under Water Can Make You Happier, Healthier, More Connected, and Better at What You Do (Back Bay Books, 2015), lounging by the water helps the brain to zone out, which can in turn, lead to that Eureka moment for your next recipe, or better yet, that spicy concoction you’ve been jonesing to bottle and sell. Chill out in style—and make your next pool party the talk of the town—with foodinspired Ŵoaty gear from Big Mouth Inc. Pictured here: Giant Popcorn Pool Float; Giant Pizza Beach Ball; Donut Beverage Boats (pack of three); ($14.99–$34.99; ZZZ DOZD\VƓWV FRP). —A.A. 14 | AUGUST 2016

THE MAKING OF

THE MURPH’S

The creator of the beloved Bloody Mary mix spills the secrets behind his successful beverage line. Nearly nine years ago, after a couple of decades of carrying out research and ﬁne-tuning my product, I introduced The Murph’s Famous Bloody Mary Mix to the mainstream. While I’m very proud to say that the product has received rave reviews from Bloody Mary connoisseurs and even Kathie Lee and Hoda on The Today Show, what really makes the product stand out is our unique marketing approach. While the outstanding taste drives demand, there’s a feel-good story behind the creation of the product that, seemingly, piques the interest of all who hear it. Unbeknownst to me at the time, I actually created The Murph’s Famous more than 30 years ago by tinkering with herbs and spices in my mother’s kitchen. Whether there was a family get-together, barbecue or tailgate party, I knew I would be called upon to whip up a Bloody Mary or two. After years of friends and family members pushing me to bottle my mix and put it on the market, The Murph’s Famous was born. I’m sure you’ll agree that Bloody Mary Mix, in general, is

more or less a boring product. My vision was to create a pre-mixed premium Bloody Mary mix for consumers to not only love, but one that they can actually remember by name. It was an absolute must that The Murph’s Famous was to be “all natural,” made with the freshest ingredients and without any preservatives. After formulating the product, the next step was to create a label. I wanted a design that would conjure up a unique, energetic, friendly and fun feel. So I put my face right on it, of course! It also tells a bit about the backstory of how The Murph’s Famous came to be. My goal was to help the consumer feel a personal connection to the brand in an industry that does not have an ambassador to promote it. When you see me and my team at trade shows, fairs, festivals, golf outings, you name it, you also usually see huge crowds gathering around our booth and a general excitement level ringing throughout the room about this delicious elixir. (And you’ll probably spot our very attractive MURPHETTES—they’re hard to miss!) Our fun tag lines—ONE SIP, ONE BELIEVER and PARTY WITH THE MURPH!—also appear on apparel, signed framed posters, jingles and TV commercials (also referred to as MURPH TV). We’re bringing excitement and personality to what is typically a very mundane area of the beverage industry. At the risk of sounding overconﬁdent, I believe that The Murph’s Famous is truly a game-changing product. My vision from day one in creating this brand was not to be your typical “me-too” product that professionals in the food industry see come and go every other day of the week. The Murph’s Famous comes in two varieties: Murph’s Original and Murph’s Hot & Spicy. The brand is now distributed in 39 states and counting. We are proud to say that we are working with some of the top supermarket chains and distributors in the country. The Murph’s Famous has won several prestigious awards in nationally ran contests, such as those sponsored by Chile Pepper magazine. For more information, to order the product, view our 30-second commercial that we ran in Long Island and NYC on ESPN, ESPN2, NFL Network, TheGolf Channel and The Food Network for the past two years (yet another example of our out-of-the-box approach to marketing!), visit www.murphsfamous.com. Then, come join the party!

www.murphsfamous.com

Let’s Party!

RSVP yes to these crowd-pleasing nibbles that will get the night started on a high note. Now, go stock that bar!

FOCACCIA WITH CRISPY KALE WITH WHIPPED RICOTTA, ROASTED GARLIC AND CHIPOTLE This focaccia is topped with kale, which concentrates in ﬂavor as it crisps up. Whipping the ricotta with milk and punchy ﬂavorings like garlic and smoky chipotle powder makes it light and meltingly creamy. Serve this as bread with a meal or as a light lunch, with or without the chorizo. [Editor’s note: If you want to make your own focaccia, or pizza dough for the following recipes, make sure you pick up the Craft Pizza cookbook for the how-to!] YIELD 1 FOCACCIA ZEST FACTOR MILD PREP TIME 20 MINUTES COOK TIME 20 MINUTES

OUNCES CURLY KALE, THINLY SLICED 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED 1 FOCACCIA DOUGH 2–3 CLOVES GARLIC 1 (9-OUNCE) CONTAINER RICOTTA 2 TABLESPOONS WHOLE MILK 1–2 TEASPOONS CHIPOTLE POWDER OR PASTE 6 THIN SLICES CHORIZO SEA SALT AND PEPPER TO TASTE OIL FOR GREASING

The piping-hot pizza derivatives were These sliced from Craft Pizza by Maxine Clark; slic photography by Richard Jung (Ryland Peters pho &S Small, $19.95; www.rylandpeters.com).

16 | HOT OFF THE PRESS

olive oil. Scatter over the top of the focaccia and bake according to package instructions, or until the kale is brown and crispy. 2. Meanwhile, boil the garlic in a saucepan of water for 15 minutes until soft. Put the ricotta and milk into a bowl with the garlic and chipotle powder. Using a handheld blender, whisk together on high until light and creamy. Taste and season. 3. When the focaccia is cooked, remove from the oven. 4. While the focaccia is still hot, carefully slice through it horizontally with a serrated knife. Brush the insides with the remaining olive oil. Fill with the whipped ricotta and chorizo. 5. Put the top back on and allow to rest for 5 minutes. Cut into thick wedges and eat while warm and melting.

COCKTAIL ART BY BIGSTOCK

1. Toss the kale with 2 tablespoons

'NDUJA AND BLACK OLIVE TAPENADE PIZZETTE The name “tapenade” comes from the Provençal word tapena, meaning “capers,” and is a thick sauce or spread made from capers, garlic and anchovies. This recipe adds rich dark olives and charred sweet (bell) pepper for a more intense, almost smoky ﬂavor that is delicious with the ﬁery ’nduja. Use the rest to spread on focaccia or thin down with more olive oil for a dipping sauce. YIELD 12 PIZETTE

ZEST FACTOR MILD

1 3 2–3 8 12 2 ⁄3

SMALL RED BELL PEPPER CLOVES GARLIC, UNPEELED TABLESPOONS SALTED CAPERS OUNCES BLACK WRINKLY OLIVES, PITTED BONELESS ANCHOVY FILLETS CUP MILD OLIVE OIL LEMON JUICE, TO TASTE SEA SALT AND PEPPER TO TASTE 1 PACKAGE STORE-BOUGHT PIZZA DOUGH 3 TABLESPOONS CHOPPED PARSLEY 2 OUNCES ’NDUJA (SPICY CALABRIAN SAUSAGE) 12 CHERRY TOMATOES, HALVED EXTRA-VIRGIN OLIVE OIL FOR GLAZING AND GREASING FRESH OREGANO FOR GARNISH

1. Preheat the oven to 425°F. 2. Make the tapenade: Put the whole bell pepper and garlic

cloves under a hot grill/broiler and grill/broil for about 15

PREP TIME 20 MINUTES

COOK TIME 10 MINUTES

minutes, turning until completely charred. Cool, rub off the skin (do not wash) and remove the stalk and seeds from the pepper. Peel the skins off the garlic. Rinse the capers and drain. Put all these in a food processor with the olives and anchovies and process until roughly chopped. With the motor running, slowly add the olive oil until you have a fairly smooth dark paste (process less if you prefer it chunkier). Season with lemon juice, salt and pepper. Stir in the parsley. Store in a jar, covered with a layer of olive oil to exclude the air, for up to 1 month. 3. Make the pizette: Roll or pull the dough very thinly on a well-Ŵoured surface. Using an upturned glass or a cookie cutter, stamp out 12 (3-inch) circles and lay on a lightly oiled baking sheet. Spread the pizzette with a little black olive tapenade and top each with a heaping teaspoon of ’nduja. Push in halved cherry tomatoes, then brush with olive oil. Season if necessary and bake for 8–10 minutes. 4. Serve immediately scattered with fresh oregano.

www.chilepepper.com | 17

BUFFALO CABBAGE SPRING ROLLS "Growing up in Buffalo isn’t exactly glamorous, but the best part is that there are always plenty of wings to go around," recalls cookbook author Nikki Dinki. "For this Buffalonian twist, I kept some chicken, added lots of crunchy cabbage, threw in some fresh celery, and smothered it all in an addictively spicy and creamy Buffalo sauce." YIELD 6 SPRING ROLLS

ZEST FACTOR MEDIUM

For the dipping sauce:

¼ 2 3 ¼

CUP BLUE CHEESE CRUMBLES (2 OUNCES) CUP SOUR CREAM TABLESPOONS BUTTERMILK TABLESPOONS FINELY CHOPPED SCALLIONS, GREEN PARTS ONLY TEASPOON KOSHER SALT

For the spring rolls:

1 1

TEASPOON OLIVE OIL BONELESS, SKINLESS CHICKEN BREAST HALF (6 OUNCES) 1 TEASPOON KOSHER SALT, DIVIDED ½ TEASPOON BLACK PEPPER, DIVIDED 3 OUNCES CREAM CHEESE 1 ⁄ 3 CUP FRANK’S RED HOT ORIGINAL CAYENNE PEPPER SAUCE 2½ CUPS LIGHTLY PACKED CABBAGE SLAW MIX ¾ CUP FINELY CHOPPED CELERY ¼ CUP FINELY CHOPPED SCALLIONS ¼ CUP COARSELY CHOPPED CILANTRO ½ TEASPOON GARLIC POWDER 6 FLOUR EGG ROLL WRAPPERS CANOLA OIL FOR FRYING 18 | AUGUST 2016

PREP TIME 15 MINUTES

1. Make the dipping sauce: Put the blue

cheese crumbles in a small bowl, breaking up the pieces if they are larger than ¼ inch. Add the remaining ingredients and stir to combine. Set aside. 2. Make the spring rolls: Heat the olive oil in a small skillet over medium. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper evenly all over the chicken. Add the chicken to the skillet and cook until golden brown and cooked through, about 6 minutes per side. Transfer to a cutting board to rest for 2–3 minutes, then chop into ½-inch pieces. 3. Put the cream cheese and hot sauce in a large microwave-safe bowl and microwave on high until softened slightly, about 15–20 seconds. Whisk the mixture until well combined. (It does not have to be perfectly smooth; it’s okay to have some lumps.) Add the chicken, slaw mix, celery, scallions, cilantro, garlic powder and the remaining salt and pepper and stir until well combined. 4. Arrange the egg roll wrappers on a work surface, orienting each so one

COOK TIME 12 MINUTES

corner points toward you (making a diamond shape). Make the rolls one at a time: Spoon about ½ cup of the cream cheese Ɠlling onto the center, then brush a little water onto the margins. Fold up the bottom corner over the Ɠlling; then fold up each side corner. Then roll the Ɠlled wrapper over on itself toward the top corner. 5. Pour the canola oil into a small or medium heavy-bottomed saucepan to a depth of at least 2 inches but not more than halfway up the sides. Place the pan over medium-high and bring the oil to 375°F. Working in small batches, fry the rolls until golden brown on all sides, about 4–6 minutes. Transfer to a paper towel–lined plate. 6. Serve hot with the dipping sauce. KEEP IT SIMPLE: Although buttermilk

adds a little extra tang to the dipping sauce, it can easily be replaced with any milk or cream you have in your fridge. Take a shortcut from the store, and buy a precoooked rotisserie chicken.

POTATO AND PARSNIP HASH BROWNS WITH SRIRACHA KETCHUP You probably have classic hash browns all the time. But try grating in a little parsnip, and jazzing up your ketchup with sriracha and orange: You suddenly have something special. YIELD 2-4 SERVINGS PREP TIME 15 MINUTES

ZEST FACTOR MILD COOK TIME 8 MINUTES

For the ketchup:

1 1

CUP KETCHUP TABLESPOON SRIRACHA FINELY GRATED ZEST OF 1 ORANGE

For the hash browns:

1 1 ½ 1 ⁄8

SMALL IDAHO POTATOES (ABOUT 1 POUND), PEELED AND GRATED LARGE PARSNIP (ABOUT ½ POUND), GRATED TABLESPOON OLIVE OIL TEASPOON KOSHER SALT TEASPOON BLACK PEPPER

1. Make the ketchup: Whisk together all the ingredients in a

small bowl, blending well. 2. Make the hash browns: Spread the grated potatoes and parsnips on a clean towel or piece of cheesecloth, roll up the towel, then wring out as much liquid from the vegetables as possible. 3. Heat the oil in a large skillet over medium-high. Shake the vegetables out of the towel into a medium bowl and mix with the salt and pepper. Spread out in a layer in the hot pan (or make free-form patties) and let cook, undisturbed, until browned on the bottom, about 4 minutes. Flip and cook until browned on the opposite side, about 4 minutes more. 4. Serve immediately with the ketchup on the side. KEEP IT SIMPLE: Use any hot sauce you like in the ketchup,

and use more or less depending on how spicy you like things. For a different spin, you can grate up a carrot or a turnip instead of the parsnip.

BROILED FETA AND HOT PEPPER RELISH "The ﬁrst year of my Manhattan terrace garden was a bit experimental," reminisces Dinki. "I planted almost 60 different things, from tomatoes to kohlrabi to lemongrass. When I took stock at the end of the season, one thing was for sure: I was going to grow a lot of peppers next time. They were by far the easiest plants to take care of, and the rainbow harvest of hot and sweet peppers was incredible. And they made the most amazing dish—this relish with sun-dried tomatoes and feta, bursting with an array of smoky, sweet and spicy peppers." YIELD 6 SERVINGS PREP TIME 10 MINUTES

ZEST FACTOR MEDIUM COOK TIME 10 MINUTES

1 1 ½ 1

SMALL BANANA PEPPER, SEEDED AND CHOPPED ORANGE BELL PEPPER, CHOPPED POBLANO, SEEDED, MEMBRANES REMOVED AND CHOPPED SERRANO OR HABANERO, SEEDED, MEMBRANES REMOVED AND CHOPPED 1 CLOVE GARLIC 1 ⁄ 3 CUP SUN-DRIED TOMATOES, DRAINED ½ TEASPOON KOSHER SALT 1 TABLESPOON OLIVE OIL 1 (6-OUNCE) BRICK FETA CHEESE, DRAINED AND PATTED DRY TOASTED BAGUETTE SLICES OR CRACKERS FOR SERVING

1. Put the peppers, chiles, garlic, tomatoes and salt in a food processor. Pulse until Ɠnely chopped.

2. Heat the oil in a small skillet over medium. Add the pepper

mixture and cook until tender, about 5 minutes. 3. Spread the mixture in a small casserole, covering the bottom. Center the cheese on top. Position a rack in the broiler sufƓciently below the heat source to accommodate the casserole. Turn the broiler to high. Broil until the cheese is brown on top and the pepper mixture is slightly charred, about 5 minutes. 4. Serve immediately, with the bread on the side. KEEP IT SIMPLE: Use whatever chiles you have on hand or

whatever ones you love the most.

www.chilepepper.com | 19

SUPERSIZE MY FRIES Move over, potato! You’re going to want a double helping of these colorful veggie fries, all dressed up with zingy spices and sauces. Fryer, up! by the Chile Pepper staff

YUCA FRIES WITH CILANTRO–LIME AIOLI Similar in texture to a potato but sweeter (and sometimes more bitter) in taste, yuca is a tuberous root plant native to South America. Because of its high starch content, it lends itself perfectly to fry making. Naturally, we used staples of Latin American cooking—cilantro and lime—to strike the right balance. YIELD 4 SERVINGS PREP TIME 30 MINUTES

ZEST FACTOR MILD COOK TIME 12 MINUTES

For the aioli:

½ ¼ 1½ 1 1

CUP MAYONNAISE CUP FINELY CHOPPED CILANTRO TABLESPOONS LIME JUICE TEASPOON MINCED GARLIC TABLESPOON RED PEPPER FLAKES

For the fries:

POUNDS YUCA, PEELED VEGETABLE OIL FOR FRYING SALT AND RED PEPPER FLAKES TO TASTE

1. Make the aioli: Combine all the ingredients in a bowl. Set aside in the fridge for 20–30 minutes. 2. Meanwhile, halve the yuca and wrap each piece in damp paper towels. Microwave on high for 2 minutes. Once cool enough to handle, cut into 1ŝ4 -inch-thick fries. 3. In a deep-fryer or high-walled pot, preheat the oil to 350°F. Working in batches, fry the yuca for about 6 minutes, or until golden brown and crispy. Drain on paper towels before seasoning with salt and red pepper Ŵakes. 4. To serve, drizzle the aioli over the top or on the side. Note: If you have leftover aioli, it’s perfect for sandwiches, but watch out—it will get hotter as it sits. 20 | ZEST EXPRESS

SEASONED CURLY CARROT FRIES WITH TAHINI SAUCE

This riff on carrots and hummus takes the classic combo to fried heaven. Carrots are dredged in a spiced batter, crisped to perfection, then topped with a Mediterranean-inspired tahini sauce. Just be sure to eat these fresh, as the high water content in the carrots does not make for happy leftovers. YIELD 4 SERVINGS PREP TIME 30 MINUTES

ZEST FACTOR MILD COOK TIME 10 MINUTES

For the sauce:

1 ½ ¼ ½ ¼ ¼ ¼ 2

TABLESPOON MINCED GARLIC TEASPOON SALT TEASPOON CHILE POWDER CUP TAHINI CUP LEMON JUICE CUP WATER CUP OLIVE OIL TABLESPOONS CHOPPED BASIL

For the fries:

3 ½ 2 1 1 1 1 1

JUMBO CARROTS, PEELED CUP FLOUR TEASPOONS SALT TEASPOON ONION POWDER TEASPOON GARLIC POWDER TEASPOON CHILE POWDER TABLESPOON HOT PAPRIKA CUP WATER VEGETABLE OIL FOR DEEP-FRYING

1. Make the sauce: Combine all the ingredients in a bowl,

reserving some basil for garnish. Set aside in the fridge for 20–30 minutes. 2. Using a spiralizer, cut the carrots into long, thin, curly shapes. Pat dry with paper towels and set aside. 3. In a deep-fryer or high-walled pot, preheat the oil to 375°F. 4. Make the fries: Combine the remaining ingredients except for the oil in a bowl. Working in batches, dredge the carrots in the batter, then fry in the oil for 4–5 minutes, or until golden brown and crispy. Drain on paper towels. 5. To serve, drizzle the sauce on top and garnish with basil.

CATCH THESE KETCHUPS Even though our veggie fries are tasty enough to warrant skipping the ketchup, if you must have a squirt of the red stuff, try our chile-infused variations. Each spicy ’chup yields about 1½ cups and will keep for about a week in the fridge. Now, if only they came in packet form.

JALAPEÑO–TRUFFLE KETCHUP

CHEESY CHIPOTLE KETCHUP

ROASTED HATCH KETCHUP

KOREAN KETCHUP

¾ CUP KETCHUP ¾ CUP KETCHUP

CUP KETCHUP

½ 2

TABLESPOONS TRUFFLE OIL

TABLESPOONS SPICY MUSTARD

ONION, ROASTED AND CHOPPED

½ TEASPOON SALT

JALAPEÑOS, ROASTED AND CHOPPED

HATCH PEPPERS, ROASTED AND CHOPPED

CUP VELVEETA CHEESE, MELTED

PARSLEY

Blend all the ingredients until smooth.

CHIPOTLE IN ADOBO SAUCE, CHOPPED

Blend all the ingredients until smooth.

TEASPOON SESAME OIL

2 2

2 TABLESPOONS CHOPPED

TABLESPOON SOY SAUCE

ONION, CHOPPED

CUP GOCHUJANG SAUCE

TABLESPOONS HONEY

TOMATILLOS, ROASTED AND CHOPPED

1 TABLESPOON GRATED 2

GINGER CLOVES GARLIC

Blend all the ingredients until smooth.

Whisk together all the ingredients until well combined.

KETCHUP BOTTLE, CILANTRO, VELVEETA, GARLIC AND GINGER PHOTO BY BIGSTOCK

BEET FRIES WITH SZECHWAN MAYO

SPIRALIZED TURNIP FRIES WITH HARISSA DIP

The earthiness of the beets combined with the sweet-spicy Asian sauce will have even skeptics loving these beets. We used Simply Asia Spicy Szechwan Five spice seasoning blend, which can be found in the international aisle of your local grocery store; it’s also great on meats and veggies.

A good souce of immune-boosting vitamin C, turnips have a slight sweetness that works great with this spicy harissa dip. Plus, turnips are one of the easier vegetables to turn into nice spirals.

YIELD 4 SERVINGS PREP TIME 5 MINUTES

ZEST FACTOR MILD COOK TIME 25 MINUTES

For the mayo:

1 2 1 3 2

CUP MAYO TABLESPOONS RICE VINEGAR TABLESPOON SUGAR TABLESPOONS SZECHUAN SAUCE TEASPOONS SPICY SZECHWAN FIVE SPICE

For the beets:

YIELD 4 SERVINGS PREP TIME 25 MINUTES

ZEST FACTOR MEDIUM COOK TIME 5–10 MINUTES

For the dip:

1 2 1 1 1

CUP GREEK YOGURT TABLESPOONS HARISSA PASTE TABLESPOON LEMON JUICE TEASPOON HONEY CLOVE GARLIC, MINCED SALT TO TASTE

For the fries:

POUND BEETS, PEELED VEGETABLE OIL FOR FRYING

2 ½

1. Preheat the oven to 425°F. 2. Make the mayo: Combine all the ingredients in a bowl.

1. Make the dip: Combine all the ingredients in a bowl. Set aside in the fridge for 20–25 minutes. 2. Using a spiralizer, cut the turnips into long, thick, curly shapes. Pat dry with paper towels and evenly coat with cornstarch. 3. In a deep-fryer or high-walled pot, preheat the oil to 375°F. Working in batches, fry the turnips for about 5 minutes, or until crispy. 4. To serve, drizzle the sauce on top or on the side.

Set aside in the fridge for 20-25 minutes.

3. Cut the beets into ¼-inch matchsticks. Arrange on a

baking sheet and bake for 15 minutes. 4. In a deep-fryer or high-walled pot, preheat the oil to 375°F. Working in batches, deep-fry the beets for about 10 minutes, or until crispy. 5. To serve, drizzle the sauce on top or on the side.

POUNDS TURNIPS, PEELED CUP CORNSTARCH

www.chilepepper.com | 23

TARO HOME FRIES WITH THAI CHILE CASHEW SAUCE

PARMESAN–TRUFFLE PARSNIP FRIES

Taro is yet another root, but this one has a brown, fibrous skin and graywhite (sometimes purple-tinged) flesh that’s low in fat and high in fiber, and often found in Asian and island cuisines. So before you think that using a nut butter on a “French fry” sounds strange, think of your favorite peanut dipping sauce and spring rolls. Trust us, it works!

Truffled fries are a mainstay on trendy bar menus. If you can’t ﬁnd a chef-quality truffle oil— that’s pure truffle and no canola oil—adjust the amount of truffle oil to suit your taste buds.

YIELD 4 SERVINGS ZEST FACTOR HOT PREP TIME 5 MINUTES COOK TIME 12–14 MINUTES

For the sauce:

½ 4 2 1 2 1 2

CUP CASHEW BUTTER THAI CHILES, MINCED TABLESPOONS SOY SAUCE TEASPOON CHILE GARLIC SAUCE TABLESPOONS HONEY TABLESPOON LIME JUICE TABLESPOONS WATER

For the fries:

(4-POUND) TARO ROOT, PEELED VEGETABLE OIL FOR FRYING 2–3 THAI CHILES, SLICED FOR GARNISH SALT TO TASTE

1. Make the sauce: Combine all the

POTATO PHOTO BY BIGSTOCK

ingredients in a bowl. If the sauce is too thick, add water as needed. Set aside. 2. Cut the taro into thick “home fry” slices. 3. In a deep-fryer or high-walled pot, preheat the oil to 350°F. Working in batches, deep-fry the taro for 6–7 minutes, until lightly golden brown. 4. Drain on paper towels and season with salt. Serve hot with the cashew sauce and garnish with the Thai chiles.

YIELD 4 SERVINGS ZEST FACTOR MILD PREP TIME 10 MINUTES COOK TIME 35 MINUTES

1 2 1

POUND PARSNIPS, PEELED TABLESPOONS OLIVE OIL TABLESPOON CAJUN SEASONING SALT AND PEPPER TO TASTE 2–4 TABLESPOONS TRUFFLE OIL ¼ CUP CHOPPED GREEN ONIONS ¼ CUP GRATED PARMESAN

1. Preheat the oven to 375°F. 2. Prep the parsnips: Place the

parsnips in damp paper towels and microwave on high for 30 seconds. Allow to cool to the touch, then cut into ¼-inch-thick fries. Place in a large bowl and add the olive oil and Cajun seasoning, tossing to evenly coat. Arrange on a baking sheet and bake for 25 minutes. 3. Remove from the oven and toss the fries. 4. Increase the temperature to broil and bake for another 5–10 minutes, or until crispy. Watch carefully, tossing the fries as needed. 5. Remove from the oven and toss with the trufŴe oil, green onions and Parmesan.

BATTERED BUTTERNUT SQUASH FRIES WITH CHIPOTLE–RANCH DIP Sucker for sweet potato fries? Butternut squash delivers that same sweetness and hefty dose of ﬁber, meaning it will keep you feeling full for longer. These were a major hit in the CP test kitchen, since when dunked in the smoky chipotle dip, the almost-butterscotchlike ﬂavor of the squash strikes just the right balance. YIELD 4–6 SERVINGS ZEST FACTOR MEDIUM PREP TIME 20–30 MINUTES COOK TIME 5 MINUTES

For the dip:

½ ½ 1 ½ 4

1½

CUP MAYONNAISE CUP SOUR CREAM TABLESPOON DRY RANCH DRESSING MIX TABLESPOON MINCED GARLIC CHIPOTLES IN ADOBO SAUCE, MINCED TABLESPOONS ADOBO SAUCE

For the fries:

1 1

LARGE BUTTERNUT SQUASH, PEELED (8-OUNCE) PACKAGE TEMPURA BATTER MIX VEGETABLE OIL FOR FRYING

1. Make the dip: Combine all the

ingredients in a bowl. Set aside in the fridge for 20–30 minutes. 2. Cut the squash in half lengthwise, then into ¼-inch-thick half-moons. 3. In a deep-fryer or high-walled pot, preheat the oil to 375°F. 4. Make the batter per package instructions, then dredge the fries in the batter. Gently fry for 4–5 minutes, or until golden brown and crispy. 5. To serve, drizzle the sauce on top or on the side.

On average, in 2013, Americans consumed 48.4 pounds of potatoes per person, largely due to the popularity of the French fry. Source: USDA Economic Research Service www.chilepepper.com | 25

SNACK ATTACK! Forget the boring—and questionably sanitary— bowl of bar nuts and dealing with rowdy crowds. These guilt-free nibbles and dips are here to help you wash down that booze. by Kathryn Anible

SPICY? SALTY? CRUNCHY? What more could you want from your snacks, especially when drinking?! Whip these recipes up for your next get-together with friends, or when you’d just prefer a nibble to a full meal. The best part is that most of these can be made in 15 minutes or less, so you can spend more time doing other things (like drinking craft beer) and less time in the kitchen. The spicy chickpeas are so good that you’ll have trouble sharing with your friends. They take a little longer to make, but it is mostly hands off while they crisp up in the oven. The cumin popcorn with chipotle nuts is a low-fat, fuller-Ŵavored version on those popcorn and bar nuts. It is sweet and hot, smoky and salty. For something that feels naughty but is actually really nice, fry up the vegetable tempura with wasabi-ginger dipping sauce. Not all fried food needs to be banned when trying to keep it light! Whether you are day drinking or getting ready for an all-nighter, these bar bites will surely hit the spot. CP

26 | CHILE LITE

CUMIN POPCORN WITH HONEY CHIPOTLE NUTS

This twist on the classic bar nuts or popcorn is extra zesty and entertaining for your taste buds. As an added bonus, the honey works as an antimicrobial, which helps prevent you from getting sick, and the almonds are a good source of vitamin E. YIELD 4 SERVINGS ZEST FACTOR MEDIUM PREP TIME 8 MINUTES COOK TIME 12–15 MINUTES

For the nuts:

1 1 2 ½ ½ ¼ ¼ 1 ⁄8

CUP NUTS OF YOUR CHOICE TABLESPOON OLIVE OIL TABLESPOONS HONEY TEASPOON CHIPOTLE POWDER TEASPOON SALT TEASPOON RED PEPPER FLAKES TEASPOON GARLIC POWDER TEASPOON BLACK PEPPER

For the popcorn:

½ 2 ½ ¼

CUP POPCORN KERNELS TEASPOONS LIME JUICE TEASPOON GROUND CUMIN TEASPOON CHILE POWDER

1. Preheat the oven to 350ņF. 2. Make the nuts: In a bowl,

combine all the ingredients. 3. Spread the nut mixture evenly on a baking sheet. Bake for 12–15 minutes, or until the nuts begin to turn a darker shade of brown. Stir every 5 minutes to prevent burning. 4. Remove from the oven and allow the nuts to cool completely, using a spatula to break them apart. 5. Make the popcorn: Place the kernels into a lunch-sized paper bag. Microwave for 2–3 minutes, or until the popping slows. 6. Remove the bag and pour the popcorn into a bowl. Mix together the lime juice and cumin in a small bowl and pour over the popcorn, tossing to combine. 7. Toss in the spiced nuts and serve.

JALAPEÑO AND CILANTRO HUMMUS Although this dip/spread doesn't contain tahini, which is classically used in hummus, it still yields that same creamy texture and Mediterranean ﬂavor. YIELD 4 SERVINGS PREP TIME 8 MINUTES

ZEST FACTOR MILD COOK TIME NONE

2 3 ½ 1 3 2 2 ½

(15.5-OUNCE) CANS CHICKPEAS, DRAINED MEDIUM JALAPEÑOS, SEEDED AND MINCED CUP CILANTRO LARGE CLOVE GARLIC, MINCED TABLESPOONS LEMON JUICE TABLESPOONS OLIVE OIL TABLESPOONS WATER TEASPOON CHILE POWDER SALT TO TASTE

1. Blend all the ingredients in a food processor until smooth, about 3–5 minutes. 2. Serve immediately and refrigerate any leftovers. www.chilepepper.com | 27

SPICY CHICKPEAS These are incredibly addictive! Good thing they’re packed with protein and ﬁber. You can make them ahead of time, but keep them crunchy by storing them in an airtight container once they've cooled. YIELD 4 SERVINGS PREP TIME 5 MINUTES

2 1 ¾ ½ ½ ¼ ¼ ¼

ZEST FACTOR MEDIUM COOK TIME 1 HOUR

(15.5-OUNCE) CANS CHICKPEAS, DRAINED TABLESPOON OLIVE OIL TEASPOON SALT TEASPOON GROUND CAYENNE TEASPOON CHILE POWDER TEASPOON BLACK PEPPER TEASPOON ONION POWDER TEASPOON GARLIC POWDER

1. Preheat the oven the 300ņF. 2. Dry the chickpeas on paper towels. 3. In a bowl, combine the chickpeas with the remaining ingredients.

4. Spread the chickpeas on a baking sheet. Bake for 55

minutes, shaking occasionally to avoid burning. Check the chickpeas for crispness. If you want them crispier, bake for an additional 10 minutes. 5. Cool before serving.

SESAME SRIRACHA EDAMAME A far cry from the steamed and lightly salted edamame you’re used to, this version brings the heat, and (surprise!) it’s a little crunchy! These guys are protein-packed and a great way to sneak in some ﬁber. You can adjust the heat by adding more or less red pepper ﬂakes, but really, more is usually better in this case. YIELD 4 SERVINGS PREP TIME 5 MINUTES

1 2 1 1 1 1 ½

ZEST FACTOR HOT COOK TIME 45 MINUTES

POUND EDAMAME, THAWED TABLESPOONS SRIRACHA TABLESPOON SESAME SEEDS TEASPOON SESAME OIL TEASPOON RED PEPPER FLAKES TEASPOON SALT TEASPOON GARLIC POWDER

1. Preheat the oven to 350ņF. 2. Dry the edamame with paper towels. Add to a bowl with the remaining ingredients, tossing to evenly coat.

3. Spread the edamame on a baking sheet. Bake for 30–45

minutes, or until the edamame start to get crispy, shaking the pan occasionally to avoid burning. 4. Allow to cool before serving.

HABANERO GUACAMOLE

Everyone loves a good guac, and this one is sure to please! Fresh and ﬂavorful, guacamole is high in healthy fats and is a good source of potassium and ﬁber. Thanks to the habenero, the heat on this builds as you eat more. 28 | AUGUST 2016

YIELD 4 SERVINGS PREP TIME 10 MINUTES

ZEST FACTOR MEDIUM–HOT COOK TIME NONE

2 1 1 2 1 1 ¼

MEDIUM AVOCADOS, HALVED LENGTHWISE AND PITTED SMALL RIPE TOMATO, SEEDED AND DICED HABENERO, SEEDED AND MINCED MEDIUM CLOVES GARLIC, MINCED TABLESPOON CHOPPED CILANTRO TABLESPOON LIME JUICE TEASPOON GROUND CAYENNE SALT TO TASTE

1. In a bowl, mash the avocados. Add the remaining ingredients and mix together. 2. Place a layer of plastic wrap touching the surface of the guacamole, to avoid browning, until ready to serve.

TEMPURA VEGETABLES WITH WASABI GINGER DIPPING SAUCE

These crispy veggies will satisfy your fried-food cravings while sneaking in some vitamins. You can use nearly any vegetable you like in place of the ones suggested. If fried at the right temperature, very little oil is absorbed, keeping this in the healthy (but not too healthy!) food category. YIELD 4 SERVINGS ZEST FACTOR HOT PREP TIME 8 MINUTES COOK TIME 10–15 MINUTES

For the sauce:

¼ ¼ 2 1 2

CUP SOY SAUCE CUP MIRIN TABLESPOONS WATER TABLESPOON WASABI POWDER TABLESPOONS GINGER, GRATED

For the veggies:

¾ 2 1 1 ¾ 1 1 1 1 1

CUP RICE FLOUR TABLESPOONS CORNSTARCH TEASPOON GROUND CAYENNE EGG YOLK CUP SELTZER WATER, VERY COLD SWEET POTATO, SLICED INTO ¼-INCH DISKS CUP GREEN BEANS, TRIMMED CUP BROCCOLI FLORETS CUP MUSHROOMS QUART VEGETABLE OIL FOR FRYING

1. Heat the oil to 360ņF. 2. Make the dipping sauce: In a small bowl, combine all the ingredients.

3. In another bowl, sift together the

Ŵour, cornstarch and cayenne. In a third bowl, combine the egg yolk and seltzer water. Slowly add the seltzer mixture to the Ŵour, stirring until just combined. (It should be the consistency of pancake batter.) 4. Working in batches, dip the veggies in the batter. Shake off the excess and fry for 2–4 minutes, or until the veggies are tender and the batter is crispy. 5. Remove from the oil and drain on paper towels. 6. Serve hot with the dipping sauce. www.chilepepper.com | 29

GRILLED VEGETARIAN FLATBREAD PIZZA

A local brewery with a wood-ﬁre oven produces creative ﬂatbread pizzas like this one. You can make them similarly on a hot grill. Serve them up with a Tripel or a crisp Belgian strong ale.

If you’re “only here for the beer,” you’re missing out. The latest ale house grub is anything but ordinary and pairs perfectly with your pour. Hops to it! by Mike Hultquist THE BAR FOOD SCENE HAS CHANGED DRASTICALLY IN THE PAST DECADE. It used to be clearly differentiated from restaurant food and kept simple by design. Think: salty snacks to keep people thirsty, or griddled or deep-fried fare easily produced in a simple backroom kitchen. Now the lines have blurred. The food offerings in some bars have become the reason to visit as much as the booze. Drink making has returned to the art form it once was, and nowhere is this more evident than in the world of craft beer. There are now more than 4,000 breweries in the U.S., brewing up popular classics, creative blends and reintroducing us to nearly forgotten styles. It’s a golden age for beer lovers. As our beer tastes evolve, so does our taste for food. One particular ale house near my home serves a decadent short rib poutine with a thick, rich gravy that pairs perfectly with a dark porter. Another offers a raw bar, along with a variety of artisan butcher plates and charcuterie. And talk about beer! Yet another nearby house sports 32 beers on tap, and that is nothing compared to one I recently visited in Raleigh, NC, where 378 craft beers are on tap. All along with great bar food. If you are a lover of food and beer, now is a great time to dive in. As a passionate cook and lover of bold Ŵavors, I’ve also developed a keen interest in beer. I greatly enjoy trying new things and expanding my palate, and I’ve even begun to brew my own beer at home for fun. Here, I’ve included a few recipes for some of the food I personally enjoy at bars, all ideal for the grill and with a spicy twist, along with suggested beer pairings to complement the meal. There are also tips for those interested in brewing beer at home. It is challenging, but also fun and rewarding. Shhh, I’m pretty sure I just heard a beer calling. CP

30 | GRILL TIME

CUP PACKED BASIL LEAVES PLUS MORE FOR GARNISH 1 CLOVE GARLIC 1 ⁄ 3 CUP OLIVE OIL 3 TABLESPOONS PINE NUTS, LIGHTLY ROASTED ½ CUP SHREDDED PARMESAN, PLUS MORE FOR GARNISH 2 NAAN FLATBREADS 6 OUNCES GOAT CHEESE 1 LARGE HEIRLOOM TOMATO, THINLY SLICED 1 ROASTED RED BELL PEPPER, PEELED AND SLICED ¼ CUP BALSAMIC VINEGAR PINCH SUGAR RED PEPPER FLAKES FOR SERVING

1. Preheat the grill to medium-high. 2. Make a thick pesto by adding

the basil leaves, garlic, olive oil and pine nuts to a food processor. Process until smooth, then mix in the Parmesan. 3. Spread the pesto over the naan. Top each with dollops of goat cheese and tomato and pepper slices. 4. Grill the pizzas for 6–10 minutes, until the goat cheese is softened and the Naan is lightly charred. Remove from the heat. 5. In a small pot on the side burner, bring the vinegar and sugar to a quick boil, then reduce to a simmer and cook until the mixture reduces by half, about 6 minutes. Cool. 6. Drizzle the balsamic reduction over the pizzas, then top with julienned basil leaves, red pepper Ŵakes and Parmesan before serving.

BEER TAP PHOTO BY BIGSTOCK

THESE APPS

YIELD 4 SERVINGS ZEST FACTOR MILD PREP TIME 15 MINUTES COOK TIME 10 MINUTES

www.chilepepper.com | 31

SAISON-MARINATED GRILLEDCHICKEN SANDWICHES WITH JALAPEÑO-BASIL MAYO Saison is French for “season.” Historically, Saison beer was brewed by farm workers in the off-season for drinking during the summer. These farmhouse ales go great with chicken. Use some for the marinade and as your beer pairing. YIELD 2 SERVINGS ZEST FACTOR MEDIUM PREP TIME 1 HOUR COOK TIME 10 MINUTES

For the chicken:

¼ 1 1 ½ 1 ½ ½ 2 2 1 ½ 2

CUP OLIVE OIL CUP SAISON BEER TEASPOON PAPRIKA TEASPOON GROUND CUMIN TEASPOON GROUND CAYENNE TEASPOON SALT TEASPOON PEPPER CLOVES GARLIC, CHOPPED TABLESPOONS CHOPPED SHALLOTS SCOTCH BONNET, CHOPPED CUP CHOPPED CILANTRO MEDIUM CHICKEN BREASTS (POUNDED ½-INCH THICK) 2 OUNCES SHAVED MANCHEGO TOASTED JALAPEÑO BUNS FOR SERVING SLICED TOMATO AND LETTUCE FOR SERVING

For the mayo:

1 5 ¼

JALAPEÑO LARGE BASIL LEAVES, CHOPPED CUP MAYO

1. Marinate the chicken: In a bowl, whisk together the Ɠrst 7 ingredients. Stir in the garlic, shallots, Scotch Bonnet and cilantro. Place the chicken breasts in a resealable bag and pour in the marinade. Refrigerate for at least 1 hour. 2. Meanwhile, make the mayo: Grill the jalapeño, Ŵipping often, about 5–6 minutes, until the skin is blackened. Remove, cool, then peel off the charred skins. Place into a food processor. Add the basil and mayo and process until smooth. Set aside. 3. Preheat the grill to medium and lightly oil the grates. Grill the chicken for 3–5 minutes per side, or until cooked through. Top the chicken with the Manchego and cover the grill. Cook for 1 minute, or until the cheese is softened. 4. Serve on toasted jalapeño buns with lettuce, tomato and a bit of mayo. 32 | AUGUST 2016

GRILLED FILET MIGNON SLIDERS WITH CREAMY HORSERADISH SAUCE Bar food isn’t bar food without a proper slider. We’re grilling a whole tenderloin and topping it with a creamy, spicy horseradish sauce. Serve with a dark, rich porter, particularly one with coffee notes. YIELD 12 SERVINGS PREP TIME 1 HOUR

ZEST FACTOR MEDIUM COOK TIME 10 MINUTES

For the sauce:

½ ¼ 2 1 ½ ½

CUP PREPARED HORSERADISH CUP MAYONNAISE TABLESPOONS SOUR CREAM TEASPOON SPICY BROWN MUSTARD TEASPOON GROUND CAYENNE TEASPOON GARLIC POWDER SALT AND PEPPER TO TASTE

For the sliders:

1 3-4

(1½-POUND) PETITE BEEF TENDERLOIN, TRIMMED TABLESPOONS OLIVE OIL SALT AND PEPPER TO TASTE 12 SLIDER BUNS, LIGHTLY TOASTED SLICED GRILLED JALAPEÑOS FOR SERVING

1. Make the sauce: Combine all the ingredients in a bowl, mixing well. Cover and chill in the fridge for at least 1 hour.

2. Make the sliders: Bring the tenderloin to room temperature and rub with olive oil. Season with salt and pepper.

3. Heat one side of the grill to medium-high, leaving the other half for indirect heat. 4. Sear the tenderloin for 2 minutes per side, until an outer crust is formed.

Move the tenderloin to the cooler side of the grill and cover. Cook for about 20 minutes, Ŵipping halfway through, until a meat thermometer registers 130°F for medium-rare. 5. Remove from the heat and let rest for 10 minutes. Carve into ¼–½-inch slices. Serve on slider buns topped with horseradish sauce and grilled jalapeño slices.

SHRIMP TACOS WITH GRILLED PINEAPPLE SALSA

Tacos make perfect bar food. This version with grilled shrimp and a spicy, fruity salsa pairs nicely with a German-style Hefeweizen. YIELD 4 SERVINGS

ZEST FACTOR HOT

For the tacos:

1 1 1 1 ½ 1 8

POUND SHRIMP, PEELED AND DEVEINED TEASPOON OLIVE OIL TEASPOON GROUND CAYENNE TEASPOON DRIED BASIL TEASPOON GROUND CUMIN CLOVE GARLIC, MINCED CORN TORTILLAS, WARMED

For the salsa:

½ 1 1 1

PINEAPPLE, SLICED TABLESPOON OLIVE OIL JALAPEÑO, MINCED CHOCOLATE SCORPION, SEEDED AND DICED

PREP TIME 20 MINUTES

COOK TIME 10 MINUTES

2 1

TABLESPOON CHOPPED CILANTRO LIME, JUICED SALT TO TASTE

1. Make the tacos: Place the shrimp and olive oil in a bowl and toss to coat. Add the spices and garlic, tossing to combine. 2. Make the salsa: Preheat the grill to medium. Rub the pineapple slices with olive oil and grill 3–4 minutes per side, until lightly charred. Chop and place in a bowl. Add the remaining ingredients, mixing well. 3. Grill the shrimp for 2 minutes per side, or until cooked through. 4. To serve, divide the shrimp among the warmed tortillas and top with the salsa.

www.chilepepper.com | 33

SPICY STUFFED MUSHROOMS Bite-sized appetizers are ideal for a friendly group gathering. Pair these stuffed ’shrooms with an American strong ale with hoppy-malty ﬂavors. YIELD 6 SERVINGS

ZEST FACTOR HOT

1 2 24 2 2 ¼ 2 6 2

TEASPOON OLIVE OIL PLUS MORE FOR BRUSHING STRIPS BACON CREMINI MUSHROOMS, CLEANED AND STEMMED SMALL SHALLOTS, MINCED HABANEROS, MINCED CUP CHOPPED SPINACH CLOVES GARLIC, CHOPPED OUNCES GOAT CHEESE OUNCES MANCHEGO, SHREDDED SALT AND PEPPER TO TASTE

1. Pour the olive oil into a pan over medium and add the bacon. Cook for about 10 minutes, or until crispy. Remove

Brewing Your Own

PREP TIME 20 MINUTES

COOK TIME 20 MINUTES

from the heat and drain on paper towels, reserving the grease in the pan. 2. Chop the mushroom stems, add them to the grease and cook for 3 minutes. Next, add the shallots, habaneros, spinach and garlic. Sauté until the spinach is wilted, about 3 minutes. Remove and transfer to a bowl. 3. Crumble the bacon and add it to the bowl. Add the cheeses, salt and pepper, mixing well. 4. Preheat the grill to medium. 5. Brush the mushrooms with a bit of olive oil, then stuff with the cheese mixture. 6. Grill the mushrooms in a grill pan for 15–20 minutes. Remove from the heat, cool slightly and serve.

Beer

There are a number of online resources to help get you started, but here are a few tips I learned pretty quickly after my Ɠrst few batches. INVEST IN EQUIPMENT. If you think you’re going to make

more than one batch in your life, get the best, including a larger kettle, auto-siphon, carboy with the handle and good bottles. Some kits come with smaller versions of these items or even none at all. My Ɠrst batch was from a kit that I needed to upgrade a lot for the second batch.

STERILIZE. You need to be very clean when brewing your

own beer. The Ɠnal product can be easily contaminated if you don’t follow proper sterilization procedures.

GET A WORT CHILLER. The wort takes a very long time

to cool to room temperature from the initial boil and is at risk of contamination. I’ve used huge blocks of ice to cool it, but nothing works better than a wort chiller. With a coiled immersion chiller, you can drastically reduce the cooling time.

even the subtlest of changes can alter the Ɠnal product. This can be tough for cooks like me who are used to wildly tossing ingredients into a dish. Keep accurate records of all measurements and readings so you can recreate what you love—and avoid what you don’t.

34 | AUGUST 2016

BEER PHOTO BY BIGSTOCK

KEEP A BREW LOG. Beer brewing is like chemistry, and

GHOST-RUBBED GRILLED CHICKEN WINGS WITH ROASTED JALAPEÑO–GHOST SAUCE

This is my version of a local sports bar’s wings, with homemade sauce that will satisfy your spice craving. I like to grill or bake my wings rather than fry them. Pair these with a good double IPA. YIELD 4 SERVINGS

ZEST FACTOR MEDIUM

For the wings:

POUNDS CHICKEN WINGS, SEPARATED AND WING TIPS REMOVED TABLESPOONS SALT

For the rub:

1 ½ 1 1 1 1 1 1

TABLESPOON ANCHO POWDER TEASPOON GROUND CUMIN TABLESPOON RUBBED SAGE TABLESPOON GRANULATED ONION TABLESPOON GARLIC POWDER TABLESPOON SPANISH PAPRIKA TEASPOON SMOKED GHOST POWDER TEASPOON SALT

For the sauce:

8 1-2 ½ 2 ¼ 1

RED JALAPEÑOS GHOST PEPPERS SMALL YELLOW ONION, CHOPPED CLOVES GARLIC, CHOPPED CUP TOMATO SAUCE TABLESPOON RED WINE VINEGAR SPLASH LEMON JUICE SALT TO TASTE

PREP TIME 3 HOURS

COOK TIME 25 MINUTES

1. Make the wings: Place the chicken wings in a large bowl.

Add the salt and cover with water. Cover and refrigerate for 3 hours. When done, remove and pat dry. 2. Make the rub: Combine all the spices in a large, clean bowl and throroughly rub into the wings. 3. Preheat the grill to medium and lightly oil the grates. Grill the wings for about 20 minutes, turning once halfway through. Keep an eye on them so the skins do not burn. 4. Make the sauce: Grill the peppers, Ŵipping often, until the skins are nicely charred, about 5 minutes for the ghost peppers and 10–12 for the jalapeños. Remove, cool and peel off the charred skin. Add the peppers and remaining ingredients to a food processor and blend until smooth. 5. Add the sauce to a small pan on the side burner, bring to a quick boil, then simmer for about 10 minutes. Strain into a serving bowl. Season with salt if needed and cool. 6. Toss the wings with the sauce and serve. MIKE HULTQUIST runs the spicy food blog Chili Pepper Madness (www.chilipeppermadness.com) with his wife, Patty. He's a chilehead who loves chiles of all types, from the mildest of the mild to the hottest of the superhots. He has written several chile-themed cookbooks, and is also a published ﬁction author and produced screenwriter. www.chilepepper.com | 35

Cheers to Captain Thom for scouring the beer universe to select the brews that can stand up to the spiciest bar snacks around. by Captain Thom

YEARS AGO I WAS GIVEN THE OPPORTUNITY TO GO TO A LOCAL BREWERY FOR A “BEER DINNER,” WHERE BEER IS PAIRED WITH FOOD.

Beforehand, I was practically unfamiliar with the term “beer pairing”—and beer was only used to wash down my food. The experience really opened my eyes: There are so many deeply Ŵavored beers in this world, and experiencing them with different Ŵavors of food is now something I crave. I would like to thank Casey Hard, my friend and beer director of Max’s Tap House in Fells Point, Baltimore City, for helping with the following beer/ food pairings. (It’s no surprise that the beers featured here all hail from Maryland.) Max’s Tap House is not just your ordinary tap house, pub or bar. This place is world-renowned; they are rated 12th in the world and Ɠfth in the U.S. for beer selection and knowledge. Casey has traveled to the Netherlands, England, Scotland, Austria, Germany, Denmark and Belgium to further his knowledge and be the best in the business. The dishes here are, for the most part, old-school bar foods you don’t really Ɠnd much these days. These are the snacks I would see as a young man, and growing up when I went to the bar with my dad and grandad. Give ’em a try—at least for old-times sake! CP 36 | CHILE MAX

BBQ’D CASHEWS No bar should be without some type of munchies. These cashews ﬁt the bill. PAIRING BEER: Stillwater on Fleek STATS: 13 percent ABV (Alcohol By Volume) imperial stout, with

roasty malt and caramel notes and just a touch of sweetness. YIELD 8–10 SERVINGS PREP TIME 5 MINUTES

2 2 1 1 2 1½ ½ ¼ ¼ 1

ZEST FACTOR HOT COOK TIME 25 MINUTES

EGG WHITES POUNDS RAW CASHEWS TABLESPOON KOSHER SALT TABLESPOON LIGHT BROWN SUGAR TEASPOONS SMOKED PAPRIKA TEASPOONS GARLIC POWDER TEASPOON DRIED MUSTARD TEASPOON GROUND CUMIN TEASPOON GROUND GINGER TABLESPOON HABANERO POWDER

1. Preheat the oven to 350°F. 2. In a bowl, whip the egg whites till foamy. Add the cashews and toss until coated. 3. Combine the remaining ingredients in a separate bowl. Slowly pour the spices over the nuts, tossing to coat.

4. Arrange the nuts on a baking sheet and bake for 25 minutes, or until golden

brown, stirring halfway through. 5. Let cool and serve warm or cold.

CAPTAIN THOM’S COD FISH CAKES

In addition to crab cakes, Maryland is also known for the cod ﬁsh cake. Once a popular bar food dish throughout the state, they used to be called "coddies" and eaten on crackers with a dash of mustard. PAIRING BEER: Brewer's Art Beazly STATS: 7.2 percent ABV Belgian-style German gold that’s both rich and dry; hopped with

Styrian Goldings, it’s clean and refreshing with a subtle dry sweetness. YIELD 6–8 SERVINGS

ZEST FACTOR HOT

PREP TIME OVERNIGHT

COOK TIME 1 HOUR

½ ½ 1

simmer the cod in fresh water for 30 minutes. Drain, then reƓll the pot with more water and simmer for 15 minutes, or until the Ɠsh is Ŵaky. Do not boil. Shred the Ɠsh. 3. Boil the potatoes until fork-tender. Remove from the heat and mash. Add

the shredded cod, onions, eggs, parsley, Scotch Bonnet powder, salt and pepper. Form into cakes and refrigerate for 1 hour. 4. Roll the cakes in the panko to coat and fry over mediumhigh–high until golden brown. Serve warm or cold.

2½ ½ 1 ¼ ½

POUND SALTED DRIED COD FISH POUNDS POTATOES, PEELED AND CUBED ONION, GRATED EGG, SLIGHTLY BEATEN CUP CHOPPED PARSLEY TABLESPOON SCOTCH BONNET POWDER

TEASPOON KOSHER SALT TEASPOON WHITE PEPPER CUPS PANKO VEGETABLE OIL FOR FRYING

1. In a large pot, rinse and then cover the cod with water. Place in the fridge overnight. 2. When ready to cook,

www.chilepepper.com | 37

CONEY GRILLER This is my twist on the famous Coney Island hotdog. It has the ﬂavor of a “white hots” (veal hotdog) and is served with a delicious Coney Island–inspired sauce. PAIRING BEER: Brewer's Art Beazly STATS: 7.2 percent ABV Belgian-style German gold that’s both rich and dry; hopped

with Styrian Goldings, it’s clean and refreshing with a subtle dry sweetness.

YIELD 8 SERVINGS

ZEST FACTOR HOT

For the sauce:

2 2 ½ 1½ 4 ¼ 1 1 1 ¼ 1 1 1

POUNDS LEAN GROUND BEEF SWEET ONIONS, CHOPPED TABLESPOON GARLIC POWDER TABLESPOONS VINEGAR TABLESPOONS CHILE POWDER TEASPOON GROUND CINNAMON TABLESPOON GROUND CAYENNE TEASPOON GROUND CUMIN TEASPOON SALT TEASPOON GROUND ALLSPICE TABLESPOON WORCESTERSHIRE SAUCE (6-OUNCE) CAN TOMATO PASTE QUART WATER

38 | AUGUST 2016

PREP TIME 20 MINUTES

COOK TIME 3 HOURS

For the grillers:

8 8 1

VEAL HOT DOGS HOT DOG BUNS, WARMED SWEET ONION, FINELY MINCED MUSTARD FOR SERVING

1. Make the sauce: In a Dutch oven, brown the ground beef and drain the grease. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 2½ hours. 2. Preheat the grill to medium-high and cook the hot dogs until browned, about 10 minutes, turning often. 3. To serve, smear the sauce inside each bun, then top with the dogs, even more sauce, onions and squirts of mustard down the middle.

What You

Don't Know About the

New Mexican For starters, don't call them Hatch chiles!

ACCORDING TO MANY ACCOUNTS, CHILE PEPPERS WERE INTRODUCED INTO WHAT IS NOW THE U.S. BY CAPITÁN GENERAL JUAN DE OÑATE, THE FOUNDER OF SANTA FE, IN 1598. After the Spanish began their settlement,

the cultivation of chiles exploded, and soon they were grown all over New Mexico. It is likely that many different varieties were cultivated, including early forms of jalapeños, serranos, anchos and pasillas. But one variety that adapted particularly well to New Mexico was a long green chile that turned red in the fall. Formerly called ‘Anaheim’ because of its transfer to the more settled California around 1900, the New Mexican chiles were cultivated for hundreds of years in the region with such dedication that several distinct varieties developed. These varieties, or “land races,” called ‘Chimayo’ and ‘Española,’ had adapted to particular environments and are still planted today in the same Ɠelds they were grown in centuries ago; they constitute a small but distinct part of the tons of pods produced each year in New Mexico.

PLANTS, PODS AND VARIETIES

The earliest cultivated chiles in New Mexico were smaller than the ones grown today; indeed, they were (and still are, in some cases) considered a spice. But as the land races developed and the size of the pods increased, 44 | CHILE PEPPER CULINARY INSTITUTE

the food value of chiles became evident. There was just one problem: The bewildering sizes and shapes of the chile peppers made it very difƓcult for farmers to tell how large, or how hot, the pods might be. The demand for chiles increased with the population of the state, so it was time for modern horticulture to take over. In 1907, Fabian Garcia, a horticulturist at the Agricultural Experiment Station at the College of Agriculture and Mechanical Arts (now New Mexico State University), began experimenting in breeding more standardized chile varieties, and in 1908, published Chile Culture, the Ɠrst chile bulletin from the Agricultural Experiment Station. Finally, in 1917, after 10 years of testing various strains of pasillas, Garcia released ‘New Mexico No. 9,’ which was the Ɠrst attempt to grow chiles with a dependable pod size and heat level. The No. 9 variety became the chile standard in New Mexico until 1950, when Roy Harper, another horticulturist, released ‘New Mexico No. 6,’ a variety which matured earlier, produced higher yields, was wilt-resistant and was less pungent than No. 9. In 1957, the New Mexico No. 6 variety was modiƓed, made less pungent again, and the new variety was called ‘New Mexico No. 6-4.’ The No. 6-4 became the chile industry standard in New Mexico and is still the most popular chile commercially grown in the state.

PHOTOS BY BIGSTOCK

by Dave DeWitt

BUT WHAT ABOUT THE HATCH?

Despite what you might read or hear, there is no such thing as a Hatch chile. A Hatch variety does not exist; there are â&#x20AC;&#x2DC;NuMex Big Jim,â&#x20AC;&#x2122; â&#x20AC;&#x2DC;NuMex No. 6-4 Heritage,â&#x20AC;&#x2122; â&#x20AC;&#x2DC;NuMex Joe E. Parker,â&#x20AC;&#x2122; etc. but there is no â&#x20AC;&#x2DC;NuMex Hatch.â&#x20AC;&#x2122; The name â&#x20AC;&#x153;Hatch chileâ&#x20AC;? originated because the major outdoor chile festival has been held in Hatch, New Mexico, for nearly 30 years. The festival was the Ć&#x201C;rst association of the words â&#x20AC;&#x153;Hatchâ&#x20AC;? and â&#x20AC;&#x153;chile.â&#x20AC;? The second was a trademark, Hatch ChileÂŽ, for a brand of canned green chile that is now produced by Border Foods in Deming. That further strengthened the association of the two wordsâ&#x20AC;&#x201D;and added to the confusion. Then, the chile farmers of New Mexico realized they had a new generic name for all the varieties of NM chiles grown, and they pushed it. They unofĆ&#x201C;cially renamed the northern half of the Mesilla Valley the â&#x20AC;&#x153;Hatch Valleyâ&#x20AC;? and proclaimed that all the chiles grown there, no matter the variety, were Hatch chiles. Now, unfortunately, Hatch chile is the common name for New Mexican chiles.

Despite what you might read or hear, there is no such thing as a Hatch chile. A Hatch variety does not exist.

HOW THE

NEW MEXICAN MEASURES UP GHOST PEPPERS

800,000-1,000,000 SHUs

HABANERO

150,000-325,000 SHUs

THAI CHILE PEPPERS 50,000-100,000 SHUs

A CHILE-BASED CUISINE

All of the primary dishes in New Mexican cuisine contain chile peppers: sauces, stews, carne adovada, enchiladas, posole, tamales, huevos rancheros and many combination vegetable dishes. The intense use of chiles as a food rather than just as a spice or condiment is what differentiates the cuisine of New Mexico from that of Texas or Arizona. In neighboring states, chile powders are used as a seasoning for beef or chicken broth-based â&#x20AC;&#x153;chili gravies,â&#x20AC;? which are thickened with Ĺ´our or cornstarch before they're added to, say, enchiladas. In New Mexico, the sauces are made from chiles, water and spicesâ&#x20AC;&#x201D; no tomatoes. New Mexicans love chiles so much that they have become the de facto state symbol. Houses are adorned with strings of dried red chiles, called ristras. Images of the pods are emplazoned on signs, T-shirts, coffee mugs, posters, windsocks and even underwear. In the late summer and early fall, the aroma of roasting chiles Ć&#x201C;lls the air all over the state, producing a state of bliss for chileheads. And the chile pepper is the single most important food brought from Mexico that deĆ&#x201C;nes New Mexican cuisine. Thereâ&#x20AC;&#x2122;s no hatch of a doubt about that. CP

JALAPEĂ&#x2018;OS

2,500-8,000 SHUs

NEW MEXICAN CHILES 1,000-2,500 SHUs

-&440/ " Ă&#x2021; /&8 .&9*$"/ $)*-&

NEW TWISTS The New Mexican chile adds its distinctive bold ﬂavor to Rick’s recreations of classic dishes. by Rick McMillen

I CAN’T TELL YOU HOW MANY TIMES PEOPLE QUESTION ME ABOUT NEW MEXICAN PEPPERS (OR HATCH, AS MOST REFER TO THEM). I have ofƓcially

saved a copy of Dave’s short, sweet and to-the-point explanation on my phone, and plan to bust it out from this point forward when anyone asks me about the origin, naming and god forbid, ownership, of these great peppers. For this issue’s recipes, I chose to infuse a few culinary classics with the rich, distinctive Ŵavor of the New Mexican chile. First, I attacked the iconic green chile cheeseburger, infamous in New Mexico. I’m featuring my recipe for green chile sauce, which, in my opinion, is what makes the burger so divine. Another suggestion: Swap out good ole beef and try some succulent catƓsh instead. (Check out the photo below!) Since the catƓsh was so delish, I stayed with Ɠsh and recreated cured salmon;, the salt and sugar are still there, but so is some Ɠne vodka and green chile puree. Finally, a family favorite, my pièces de résistance, my spicy jelly, which is amazing on just about anything. Now, go memorize Dave’s tutorial on the New Mexican chiles, and then head to your kitchen and try these new dishes. Everyone you know will think you’re a culinary genius! CP

SPICY GREEN CHILE SAUCE

This green chile sauce will make almost any sandwich, but especially a cheeseburger, a hit. It’s simple to prepare, and while I prefer it fresh, it can be kept in the fridge for a while (and its ﬂavor will continue to develop). YIELD 10 SERVINGS ZEST FACTOR MEDIUM–HOT PREP TIME 10 MINUTES COOK TIME 40 MINUTES

2 ½ 1 1 1 ½ ½

NEW MEXICAN CHILES CUP CHOPPED ONIONS CLOVE GARLIC, MINCED TABLESPOON OLIVE OIL TABLESPOON FLOUR CUP CHICKEN STOCK CUP ROUGHLY CHOPPED TOMATOES 1 TABLESPOON RED PEPPER FLAKES SALT TO TASTE

1. Roast the peppers over direct heat on a grill or stove. Allow to cool, then remove and discard the blistered skin, seeds and membranes. Roughly chop and set aside. 2. In a medium saucepan over medium, sauté the onions and garlic in the oil, cooking until the onions are translucent. Slowly add the Ŵour, stirring constantly for 2 minutes. Add the stock, stirring until fully incorporated. 3. Add the remaining ingredients. Cover and simmer at least 30 minutes, stirring occasionally. Thin with water, if desired. 46 | CHILE PEPPER CULINARY INSTITUTE

GREEN AND RED PEPPER JAM When I was a young fella, I used to believe that anything covered with chocolate syrup was a step in the right direction toward culinary nirvana. Well, I grew up (a few might disagree), and now I replaced the chocolate syrup with jam and jellies. This recipe is a crowd-pleaser; my family loves it on my prosciutto- and cream cheeseâ&#x20AC;&#x201C;stuffed pinwheels. YIELD 8 HALF-PINTS PREP TIME 20 MINUTES

4 1Â½ 6Â½ 2 2

ZEST FACTOR MEDIUMâ&#x20AC;&#x201C;HOT COOK TIME 3â&#x20AC;&#x201C;5 MINUTES

NEW MEXICAN PEPPERS, SEEDED, MEMBRANES REMOVED AND DICED CUPS WHITE VINEGAR, DIVIDED CUPS SUGAR TABLESPOONS RED PEPPER FLAKES (3-OUNCE) POUCHES LIQUID FRUIT PECTIN

1. Place the peppers in a blender or food processor with Â½ cup vinegar and puree. Transfer to a large Dutch oven.

2. Add the sugar, red pepper Å´akes and remaining vinegar

NEW MEXICAN CHILE CURED SALMON

to the Dutch oven. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a rolling boil for 1 minute, stirring constantly. 3. Remove from the heat and ladle the hot jam mixture into prepared half-pint jars, leaving Â½ inch from the top. Remove any air bubbles with a wooden skewer, carefully wipe the rims and seal. 4. Process for 10 minutes in a boiling-water canner. Set aside to cool before serving.

The name of this recipe is simpleâ&#x20AC;&#x201D;and so is the prep. But the resulting ï¬&#x201A;avor is more than impressive! YIELD 8â&#x20AC;&#x201C;10 SERVINGS PREP TIME 20 MINUTES

1 2 Â½ Â½ 3 2 2 2

ZEST FACTOR MILD COOK TIME 20 HOURS

(2-POUND) SALMON FILLET (CENTER-CUT WITH SKIN IS RECOMMENDED), PIN BONES REMOVED NEW MEXICAN PEPPERS, SEEDED, MEMBRANES REMOVED AND DICED CUP VODKA, DIVIDED CUP KOSHER SALT TABLESPOONS SUGAR TABLESPOONS GRATED LEMON ZEST TABLESPOONS GRATED LIME ZEST TABLESPOONS GRATED ORANGE ZEST

1. Place the salmon skin side down on several large sheets of plastic wrap.

2. Place the peppers in a blender or food processor with Â¼

cup vodka and puree. Transfer the mixture to a mixing bowl.

3. Add the remaining ingredients, whisking until combined. 4. Spread the mixture evenly over the Å´eshy side of the Æ&#x201C;sh,

pressing it into the Å´esh. Wrap the salmon tightly with the plastic wrap and place skin side down on a large baking sheet. Place a dinner plate on top of the salmon; weigh the plate down with heavy cans or objects. (I use an unopened gallon of milk.) Refrigerate for 20 hours, but no longer. 5. Unwrap the salmon and rinse under cold, running water. Pat dry, slice diagonally into paper-thin slices and serve with your favorite accompaniments! -&440/ # Ã&#x2021; /&8 .&9*$"/ $)*-&

AYS 7 DAYS, 7 W

s t n e i d 7 Ingre

s s e L or MONDAY

Y DA ES

Want proof that less stuff doesnâ&#x20AC;&#x2122;t mean less taste? Itâ&#x20AC;&#x2122;s served up right here, in the form of small ELWHV WKDW DUH ELJ RQ Å´DYRU not cooking time. Hello, happy hour. by the Chile Pepper staff

AY SD UR

F R I DA Y 48 | FEATURE

WEDN E S DA Y

Y URDA T A S

SU N DA Y

MONDAY

GREEN CHILE CHICKEN CORDON BLEU DIP We like the idea of mini bread-bowl apps for a few reasons: You can place a couple at each end of your serving stations, and even keep one on reserve in a warm oven, if the need for a few small bites arises before the end of the party. Another bonus: The bread bowl will help to insulate and the keep the contents warm. For this spin, we adapted a traditional cordon bleu and added green chiles. YIELD 10–12 SERVINGS

4 1 ¼ 1 2½ ¼ 1

ZEST FACTOR MILD

MINI BREAD BOWL LOAVES (OR 2 REGULAR BREAD-BOWL LOAVES) (8-OUNCE) PACKAGE CREAM CHEESE CUP MAYO (4-OUNCE) CAN CHOPPED GREEN CHILES, DIVIDED CUPS SHREDDED LEFTOVER CHICKEN POUND SMOKED HAM CUP SHREDDED SWISS CHEESE

PREP TIME 8 MINUTES

COOK TIME 23–25 MINUTES

1. Preheat the oven to 375°F. Hollow out the center of the bread bowls, reserving the bread for serving. Set aside. 2. In a bowl, cream together the cream cheese, mayo and half the green chiles. Add the chicken, ham, cheese and remaining chiles, mixing to combine. 3. Stuff the mixture into the bread bowls. Bake for 20 minutes. Increase the temperature to broil and cook for 3–5 minutes. 4. Serve hot with the reserved bread. www.chilepepper.com | 49

fresh figs can work here, too. use whichever is in season, or try apples and pears as an alternative.

TUESDAY

FIG AND PROSCIUTTO TART

The sweetness of the ﬁgs and the tartness of the balsamic glaze balance out the heavier Brie and goat cheeses, but if you prefer a milder ﬂavor, feel free to swap in mozzarella. We’re bringing the heat with chile-infused honey, which can be easily found in specialty shops and on the web. YIELD 4 SERVINGS ZEST FACTOR MEDIUM PREP TIME 15 MINUTES COOK TIME 15–20 MINUTES

SHEET PUFF PASTRY AT ROOM TEMPERATURE 4 OUNCES BRIE, RIND REMOVED AND SLICED 1 CUP SLICED DRIED FIGS 4 OUNCES PROSCIUTTO ½ TABLESPOON ROSEMARY, CHOPPED CHILE-INFUSED HONEY FOR DRIZZLING BALSAMIC GLAZE FOR DRIZZLING

1. Preheat the oven to 375°F. 2. Layer the brie, then the prosciutto

and Ɠgs on the puff pastry, leaving a ½-inch border. Gently prick the edges with a fork. 3. Sprinkle with the rosemary and bake for 20–25 minutes, or until the cheese is melted and the pastry is puffy and golden brown. 4. Drizzle with chile-infused honey and balsamic glaze before serving. www.chilepepper.com | 51

THURSDAY

BAKED CHICKEN PARM DIP

Did you know that the inspiration for the Italian/ American chicken parm, melanzane alla Parmigiana—which translates to “eggplant in the style of Parma”— doesn’t typically contain Parmesan cheese at all? This dip, a riff on the classic dish, stays true to those original ﬂavors, using just mozzarella to deliver that dose of cheesy goodness. Here's another plus: We couldn't get enough of the leftovers the next day!

WEDNESDAY CHICKEN TOSTADAS

Here’s a great way to repurpose leftover rotisserie chicken. If you want to serve these as appetizers, use the smallest corn tortilla you can ﬁnd. If you’re like us and can eat appetizers as a meal, knocking a few of these back will ﬁll you up in no time. YIELD 6 SERVINGS PREP TIME 10 MINUTES

ZEST FACTOR MEDIUM COOK TIME 20–25 MINUTES

6 1 2 1 1 1

SMALL CORN TORTILLAS (15.5-OUNCE) CAN REFRIED BLACK BEANS CUPS SHREDDED ROTISSERIE CHICKEN CUP SHREDDED HABANERO JACK CUP SHREDDED ICEBERG LETTUCE ROMA TOMATO, DICED YOUR FAVORITE SALSA FOR SERVING

1. Preheat the oven to 400°F. 2. Arrange the tortillas in a single layer on a baking sheet and bake until crispy, about 10–15 minutes.

3. Spread the black beans on the tortillas and top with the chicken and cheese.

Return to the oven to warm through, about 5–10 minutes, or until the cheese begins to melt. 4. Top with the lettuce and tomatoes. Drizzle with salsa before serving. 52 | AUGUST 2016

YIELD 6–8 SERVINGS ZEST FACTOR MEDIUM PREP TIME 8 MINUTES COOK TIME 23–25 MINUTES

POUNDS ROTISSERIE CHICKEN, SHREDDED 2 CUPS SPICY SPAGHETTI SAUCE 1 ⁄ 3 CUP SUN-DRIED TOMATO PESTO 1 TABLESPOON RED PEPPER FLAKES PLUS MORE FOR GARNISH ½ CUP BREADCRUMBS 9 SLICES MOZZARELLA TOASTED BREAD FOR SERVING

1. Preheat the oven to 375°F. 2. In a bowl, combine the chicken,

spaghetti sauce, pesto and red pepper Ŵakes. 3. Transfer the mixture to a 9-x-9-inch pan and top with the mozzarella. Bake for 20 minutes. Increase the temperature to broil and cook for 3–5 minutes. 4. Serve hot with toasted bread.

Make it into a meal by serving over your favorite pasta, with a salad on the side. Talk about ingenuity!

www.chilepepper.com | 53

FRIDAY

BROCCOLI CHEESE WONTON CUPS

We’re reimagining thick-and-hearty, pub-style broccoli cheese soup as crispy bites. Break out that muffin tin again! YIELD 12 SERVINGS

24 1 1 ½ 1

ZEST FACTOR MEDIUM

WONTON WRAPPERS HEAD BROCCOLI, STEAMED CUP SHREDDED HABANERO JACK CUP FRENCH FRIED ONIONS, CHOPPED EGG SALT AND PEPPER TO TASTE 54 | AUGUST 2016

PREP TIME 15 MINUTES

1. Preheat the oven to 375°F. 2. Spray a mufƓn tin with nonstick

cooking spray and press 2 wonton wrappers into each cup. Set aside. 3. Chop the cooked broccoli into bitesize pieces and mix with the remaining

COOK TIME 25 MINUTES

ingredients in a bowl. 4. Divide the mixture among the wonton cups and bake for 25 minutes, until the cheese is melted and the edges of the wontons are golden brown. Serve warm.

CHILE BITE:

CRUNCHY PESTO MEATBALLS

Up Your Meatball Game

Add 2 tablespoons pesto to the base recipe. Form the meatballs and chill for 30 minutes. Beat 1 egg with some water in a small bowl. In another bowl, combine 1 cup panko with 1 teaspoon dried basil. Dip the meatballs in the egg wash, then coat bs and bake. with the breadcrumbs

Meatballs might be small, but they’re mighty ﬁlling, not to mention quick to prepare and easy to share at gettogethers. Our base recipe calls for ground pork, but you can substitute with whatever you have on hand, be it ground beef, chicken or turkey. And because everyone loves to mix things up from time to time, we’ve also included some variations that will spice up your next party. Hot tip: Serve the meatballs with any of our French fry sauces on page 20, or give one of Vic’s tasty sauces on page 40 a go.

HABANERO CHEDDAR MEATBALLS Add 3 minced habaneros and 1 cup shredded cheddar to the base recipe.

7-INGREDIENT MEATBALLS SOUTHWEST MEATBALLS Double the base recipe. Drain and rinse 1 (15-ounce) can black beans and 1 (14.5-ounce) can corn and add to the mix mixture. Add 4 diced Hatch peppers and mix well. YIELD 24 MEATBALLS ZEST FACTOR MEDIUM PREP TIME 15 MINUTES COOK TIME 25 MINUTES

1 1 1 1 ¼

POUND GROUND PORK EGG CUP ITALIAN BREADCRUMBS TEASPOON GROUND CAYENNE NE CUP SPICY KETCHUP (TRY ONE OF THE RECIPES FROM PAGE 22) 2) ½ ONION, FINELY DICED SALT AND PEPPER TO TASTE

1. Preheat the oven to 375°F. 2. In a large bowl, combine all thee

ingredients (but don't overmix, which hich could lead to tough meat). Form 1-inch meatballs and place on a lined ed baking sheet. 3. Bake for 25 minutes and serve hott with your choice of dipping sauce.

BBQ BACON MEAT MEATBALLS A BALLS Cut 12 strips bacon into halves. Brush one side of each bacon piece with your favorite barbecue sauce. Wrap the meatballs with the bacon and secure with a toothpick. www.chilepepper.com | 55

SATURDAY

JALAPEÑO CORN DOG MUFFINS

These are easy to make for big parties— and you can skip the messy deep-fryer. Instead of using milk, we’re subbing in sour cream, which makes for a denser yet moister muffin. YIELD 12 SERVINGS ZEST FACTOR MEDIUM PREP TIME 15 MINUTES COOK TIME 25–30 MINUTES

2 2 2 ⁄3 ½ ½ 6

(8.5-OUNCE) PACKAGES CORNBREAD MIX EGGS CUP SOUR CREAM CUP CHOPPED PICKLED JALAPEÑOS CUP SHREDDED CHEDDAR ALL-BEEF HOT DOGS, EACH CUT INTO 6 PIECES

1. Preheat the oven to 400°F. 2. Combine the cornbread mix, eggs

and sour cream in a bowl. Mix until the batter is slightly lumpy, then fold in the jalapeños and cheese. Allow to rest for 5 minutes. 3. Grease a mufƓn tin and Ɠll each cup halfway with the batter. Place 3 hot dog pieces in each mufƓn and bake for 25–30 minutes, or until golden brown. Serve warm.

SUNDAY

BREAKFAST STROMBOLI

Flaky, buttery dough is stuffed with all the ﬁxins’ of a crave-worthy breakfast— bacon, eggs, avocado, even zesty ranch dressing—to create a morning meal you’ll want to have for dinner, too. (Good thing it takes minutes to make!) YIELD 6 SLICES

1 ½ ½ 1 2 1 1

ZEST FACTOR MILD

(8-OUNCE) PACKAGE REFRIGERATED CRESCENT DOUGH TOMATO, SLICED AVOCADO, SLICED TABLESPOON CRUMBLED BLUE CHEESE SLICES COOKED BACON HARD-BOILED EGG, SLICED TABLESPOON CHIPOTLE-RANCH DRESSING

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 56 | AUGUST 2016

PREP TIME 5 MINUTES

COOK TIME 25 MINUTES

2. Unroll the dough and place on the baking sheet. Arrange

the tomatoes slices lengthwise down the middle of the dough, then top with the avocado and blue cheese. 3. Flip one side of the dough to the center and top with the bacon, eggs and ranch. 4. Flip the other side to the center and press the edges to secure all the goodies inside. 5. Bake for 25 minutes, or until cooked through and golden brown. Remove from the oven and let rest for 5–10 minutes before slicing into 2-inch pieces.

serving brunch to a large group? Double the recipe and get fancy by stealing our garnish idea!

www.chilepepper.com | 57

EaT To BEAt a HANgOVEr

While the “hair of the dog” might seem tempting, feeding your body the right foods—no, that Bloody Mary doesn’t count as food—is the best cure-all for the fun you had last night. Start your day with these morning meals that are as delicious as they are nutritious, and you can forget about that headache (and never wanting to drink again!). by the Chile Pepper staff

58 | FEATURE

SMOKED-SALMON AVOCADO TOAST

Try this on a bagel if you’d like, or turn it into a sandwich; either way, this elevated form of avocado toast is going to be a new a.m. favorite. HANGOVER HELPERS: bread, avocado, chile peppers, salmon

YIELD 4 SERVINGS

ZEST FACTOR MEDIUM

4 4 2

LARGE SLICES BREAD OF YOUR CHOICE, TOASTED OUNCES CREAM CHEESE AVOCADOS, SLICED SALT AND PEPPER TO TASTE RED PEPPER FLAKES TO TASTE 4 OUNCES SMOKED SALMON CAPERS FOR GARNISH

PREP TIME 10 MINUTES

COOK TIME 5 MINUTES

LEMON JUICE FOR SERVING

1. Spread the cream cheese on the toast and top with the avocado slices. Season with salt, pepper and red pepper Ŵakes. 2. Top with the salmon and garnish with capers and a squeeze of lemon. Serve immediately.

JALAPEÑO BAKED-EGG BAGUETTES Even if you partied hard last night, that doesn’t mean brunch is out of the question. This is a fun way to prepare a communal meal for a large group. HANGOVER HELPERS: bread, eggs,

tomatoes, chile peppers YIELD 4-6 SERVINGS ZEST FACTOR MEDIUM PREP TIME 10 MINUTES COOK TIME 25 MINUTES

2 8

BAGUETTES EGGS SALT AND PEPPER TO TASTE 1 CUP CHERRY TOMATOES, HALVED 3 JALAPEÑOS, SEEDED AND DICED ½ RED ONION, DICED 8 SLICES COOKED BACON, CRUMBLED 1½ CUPS SHREDDED JALAPEÑO JACK, DIVIDED HOT SAUCE (OPTIONAL)

1. Preheat the oven to 375°F. 2. Cut a slit into the top of the

baguettes and open them up. Hollow out the center of each; save these bits to make homemade breadcrumbs or croutons. Toast the baguettes for 10 minutes then set aside. 3. Beat the eggs in a large bowl and season with salt and pepper. Stir in the remaining ingredients, mixing well. 4. Divide the egg mixture into the hollowed-out baguettes and place on a baking sheet. Bake for 25 minutes, then let rest for 5–10 minutes before cutting and serving. To amp up the heat, garnish with your favorite hot sauce. www.chilepepper.com | 59

ToP 110 0 ToP T H a R ER HaNGOvER NGO vE aN H H rSS HeLPErS HeeLLPPEEr

1. TURN TO YOUR KITCHEN—NOT YOUR MEDICINE CABINET—TO SURVIVE THE MORNING AFTER. These foods will give you the

energy to take on your day, even if you clinked a few too many glasses last night. Nutritionist Leslie Dantchik, MS, the author of www.alphabitesnyc.com, gives it to us straight. 1. CHILE PEPPERS: Peppers

high in capsaicin, such as cayenne, have long been used as natural stimulants, pain relievers and digestion aids, to help you sweat out what ails you. They also increase your need for water—or milk!—which is the best form of rehydration.

This tropical fruit is one of the best sources to restore the electrolytes lost from drinking alcohol. Bananas are loaded with potassium, magnesium and vitamin B6, all nutrients crucial for regulating blood pressure and blood Ŵow that help with that pounding headache and achiness; plus you get a dose of vitamin C to boost to your immune system. 2. BANANAS:

4. 3.

Eggs contain the amino acid cysteine, which helps to break down the toxin acetaldehyde, which forms as a result of alcohol consumption and is the culprit for many of those nasty symptoms. As a bonus, adding green vegetables like spinach and asparagus, high in vitamin C and Ɠber, will also help ward off hangover pains, satiate your hunger and protect your liver from harmful toxins.

3.–5. EGGS/ASPARAGUS/SPINACH:

Feeling queasy? This ancient spice has been used for thousands of years to help with nausea and upset stomach. It’s believed that the compounds in ginger have a positive effect on digestion. 6. GINGER:

Antioxidant-rich blueberries help to strengthen your compromised immune system from drinking.

7. BLUEBERRIES:

8. TOMATOES: Studies have shown that tomato juice can help with liver function and alcohol absorption, plus beneƓt your body with a dose of electrolytes, including potassium and sodium, to alleviate your headache and dizziness.

Oatmeal is chockfull of B vitamins and magnesium, and an excellent source of quality carbohydrates that help regulate blood sugar and neutralize stomach acids, which in turn, aid the metabolism. It’s also a good source of Ɠber, which satiates your hunger and keeps you feeling full. 9. OATS:

10. HONEY: Alcohol can interfere with your glucose metabolism, causing a drop in blood sugar and making you feel jittery. A few teaspoons of honey can be a quick way to return it to status quo.

10.

TOP 10 PHOTOS BY BIGSTOCK

NUTTY BANANA PARFAIT

If cooking seems like it’s out of the question, try this parfait that’s packed with protein. HANGOVER HELPERS: ginger, honey,

almonds, bananas YIELD 2 SERVINGS ZEST FACTOR MILD PREP TIME 10 MINUTES COOK TIME NONE

½ ¼ 2 2 ¼ 2 1

TEASPOON GROUND GINGER TEASPOON GROUND CINNAMON CUPS GREEK YOGURT TABLESPOONS HONEY CUP ALMOND BUTTER TABLESPOONS CHOPPED ALMONDS BANANA, SLICED

1. Mix together the ginger, cinnamon and yogurt in a small bowl. Combine the almond butter and honey in a separate bowl. 2. Layer the yogurt, almond butter, almonds and banana slices in parfait glasses. Serve immediately.

GREAT GREEN OMELET Settle your stomach, and ﬁll up on this healthy, hearty omelet at breakfast the morning after—just skip the mimosa. We love the snappy bite of the asparagus and the chile, which get cooked just enough. HANGOVER HELPERS: asparagus, chile peppers, eggs,

spinach, avocado YIELD 2 SERVINGS PREP TIME 15 MINUTES

ZEST FACTOR MILD COOK TIME 15 MINUTES

2 8 1

TABLESPOONS BUTTER, DIVIDED SPEARS ASPARAGUS, TRIMMED NEW MEXICO CHILE, SEEDED AND JULIENNED SALT AND PEPPER TO TASTE 4 LARGE EGGS, DIVIDED ½ CUP SPINACH, DIVIDED 1 AVOCADO, SLICED AND DIVIDED ½ CUP SHREDDED JALAPEÑO JACK, DIVIDED

1. Melt 1 tablespoon butter in a skillet over medium-high.

Add the asparagus and peppers. Season with salt and pepper and sauté for 2 minutes. 2. Meanwhile, beat 2 eggs and season with salt and pepper. Remove the sautéed veggies from the skillet and decrease the heat to medium. Pour the eggs in the skillet to cover the bottom of the pan. Cook for about 1 minute. 3. While the top of the eggs are still runny, add half the sautéed veggies, spinach, avocado and cheese. Cook for about 2 minutes. 4. Fold the omelet over with a spatula. Tilt the skillet and Ŵip the omelet over to cook the other side for another 2–3 minutes. Roll the omelet onto a warm plate and repeat the process with the remaining ingredients to make a second omelet. Serve hot.

SPICED-FRUIT BAKED OATMEAL

These oats require zero stovetop time, but you’re still left with a hearty, sweet breakfast that’s just as tasty the next day. Make them in a casserole dish for the family, or divide the mixture among muffin cups to make portions you can eat throughout the week. HANGOVER HELPERS: apples, pears, blueberries, honey, bananas, eggs

YIELD 12 SERVINGS

1 1 1 3 2 ½ 2 2

ZEST FACTOR MILD

APPLE, DICED PEAR, DICED CUP BLUEBERRIES TABLESPOONS HONEY TEASPOONS CARDAMOM TEASPOON GROUND CAYENNE BANANAS, DIVIDED (ONE MASHED AND THE OTHER SLICED) EGGS, BEATEN

62 | AUGUST 2016

PREP TIME 10 MINUTES

TEASPOON BAKING POWDER PINCH SALT 1½ CUPS OLD-FASHIONED OATS

1. Preheat the oven to 375°F. Spray a casserole dish or mufƓn tin with nonstick cooking spray. 2. In a large bowl, combine the apples, pears, blueberries, honey, cardamom

COOK TIME 30 MINUTES

and cayenne. Mix well and add 1 mashed banana and the eggs. 3. Add the baking powder, salt and oats, stirring well. Pour the batter into the greased pan. 4. Top the oats with the sliced banana. For a casserole dish, bake 25–30 minutes; for a mufƓn tin, bake 20 minutes. Serve warm.

LAST ISSUE, I DISCUSSED SOME OF MY FAVORITE BARBECUE METHODS AND FLAVORS FROM AROUND THE WORLD, FROM ARGENTINA TO AFRICA. Even

though I can’t hop a plane to Nigeria whenever a hankering for suya—yes, my friends, that’s goat meat—arises, I feel blessed to live in the United States of America, and more speciƓcally, in the heart of the Carolinas, where barbecue of all types can be found in every direction. Just about everyone I know has mastered one or more of these onceforeign methods and put their own American spin on it. Read on for two of my favorite ’Mericanized ways of barbecuing here in the Southeast.

PHOTOS BY BIGSTOCK

SMOKIN’ HOT

There are lots of global inŴuences in the Carolinas, especially when it comes to “smoking” meats. Depending on whose yarn you take as truth, they range through all the continents. I’m willing to bet that some even stake claim to Antarctica; you know, placing wood under ice for pork shoulder. All joking aside, I believe that here, the inŴuences mostly stem from those who came over during the periods of the East Indies trading and the African slave trade. As satay and African barbecue both use hardwood coal to “smoke” the meats and vegetables, that method is most prevalent in the Carolinas. Usually, pieces of meat are heavily marinated, and/or injected with spices from the Far East and mixed with vegetable/fruit combos from Africa. One of my favorite local spots uses a blend of apple cider vinegar, salt, cumin, turmeric, onions, mustard powder, raisins, pineapple and brown sugar. They also inject the meat with a bottle of Puckerbutt Pepper Company’s Voodoo Prince Death Mamba and strategically place split cayenne inside the meat. After marinating it for 12 to 24 hours, the meat is put over the coal, usually pecan, peach, apple or pear. Some chefs use “secret” add-ins, but I’ve found that apple and pecan work best. Finally, the meat is cooked for eight to 14 hours and left to stand. I like using this method on pork shoulder and butt, both of which stay moist and greasy, with the fat holding the Ŵavors of the spices. The pork never requires any sauce or condiments for serving—and my family and friends are always Ɠghting for the leftovers! I’ve also tried it with brisket, whole sirloin

and beef ribs, but the end result is a bit drier, requiring a sauce that I prepare by combining some reserved marinade with honey and tomato paste. The possibilities are limitless with the smoker. My new favorite thing to smoke are superhot peppers, such as Smokin Ed’s Carolina Reaper or 7 Pot Douglah with applewood. The resulting Ŵavor is unique—and hot!

THAT’S THE STUFF

Another way that the grilling methods of Asia have made their way into mainstream America is via stuffed grilled meats. Turning meat into the casing for a “sausage” is a grilling method I Ɠrst discovered on the Outer Banks of North Carolina. Driftwood is supposed to work the best, but my exposure was with a charcoal grill and mesquite chips. The chef took a whole beef tenderloin and marinated it in a mix of vinegar, Worchestershire, black pepper, fennel and red habanero. A deep pocket was cut into the meat, and then stuffed with rock lobster tails, onions, celery, butter and parsley, before being sewn up and left to its own devices over a low heat for two hours. The rest of the grill was Ɠlled with saltwater-soaked husk-encased corn on the cob and potatoes. The steam from the vegetables kept the meat from burning—almost acting like a covered wok—and the resulting meal was barbecued surf-and-turf perfection. I’ve had the same type of meal with a whole pork loin stuffed with bacon, onions, yams, carrots, greens, Anaheim peppers and butter, and cooked over an open pit with peach wood. I have yet to see a loin used as a sausage

casing anywhere else in the U.S., but in Mongolia and West Africa, stuffed goats, sheep and pigs are traditional meals for family gatherings. In the area where I live, there have been barbecue food trucks and trailers for as long as I can remember, long before the current food truck craze came about. Each one stakes out their own turf, and you can Ɠnd them at different spots on different days, but the same spots each different day. Most of these chefs prepare food elsewhere and make a Ɠnished product in their trucks, but Big Don’s trailer is different. He serves the local favorites that they all do, but he makes his own sausages to order, with ingredients in any combination you can imagine. The meat is hand-mixed with spices, veggies, peppers, cheese and whatever else you can think of. He then pushes it through a small hand-crank sausage maker, joking about the guts that make the best sausage. The meat is cooked over high heat, and Big Don turns it quickly until it starts splitting. The resulting delicacy is an amazing treat that rivals any Asian or European sausage, and no two are the same. My favorite combination was the habanero, sage, garlic, onion and apple, which was simultaneously sweet and hot. Big Don serves all his meals with his special beans cooked in a cast-iron pot directly over coal. Enough about the local fare here in North Carolina, since if you don’t live here, you’re probably going to hate me! The good news is that our entire country is Ɠlled with mouthwatering ’cue that’s ripe for the picking. Time to plan a road trip! CP

www.chilepepper.com | 65

HAVE HEAT, WILL TRAVEL

When you’re a true chilehead, being prepared while on-the-go is of utmost importance. by Scott Roberts

IF YOU’RE CLUTCHING THIS MAGAZINE IN YOUR HOT LITTLE HANDS, I ALREADY KNOW THAT YOU’RE A FOODIE.

It probably also wouldn’t be a stretch to guess that you’re a chilehead of the highest order—otherwise known as a heat freak, a bonaƓde, never-say-die zest zealot who is beyond addicted to the Ŵavor and heat of chile peppers. There are those of us whose fanaticism is so high, that we have to have heat with every meal. (Guilty!) But what do 66 | CHILE CHRONICLES

we do in situations where a restaurant is chile-less, or your family hasn’t yet been converted to the spicy side? The simple answer? Bring the heat with you! I’ve been doing it for years: I’ve walked into restaurants with hot sauce bottles, and carried mini shaker bottles of powdered Ɠre (aka dried chile peppers) to friends’ houses for dinner. Any extended trip outside my home that requires consuming at least one meal will entail transporting hot sauce

Bringing hot sauce bottles into restaurants can often be a conversation starter with the waitstaff about their own love (or hatred!) of spicy cuisine. bottles. I’ve been know to haul around a few pepper sauce bottles at any given moment in my vehicles, only to extract them from the car during extreme temperature Ŵuctuations due to the weather, as it can get mighty hot in the Missouri summer, and freezingcold in the winter; heaven forbid the weather should affect the contents of my bottles. But before I add hot sauce or pepper Ŵakes to my meal, I always consider the food in front of me—and the feelings of my cook. You may have heard of anecdotes how chefs get offended when patrons will immediately douse their esteemed dishes with salt, without even Ɠrst tasting the food. I empathize with the sentiment that cooks have toward this automatic Ŵavor modiƓcation. Rest assured, I want to understand what the dynamics of the dish are Ɠrst and respect them, and then only add my hot sauce if it is compatible. Sometimes I’ll apply a few drops one bite at a time before liberally sprinkling heat all over the plate. The types of packaged heat I carry with me can be varied, but they will almost always be a sauce or pepper powder that is versatile. Since I don’t always know where I might end up or what meals are ahead, it’s good to be prepared with Ŵavor and Ɠre that will synchronize with the ingredients of the dishes. Bringing hot sauce bottles into restaurants can often be a conversation starter with the waitstaff about their own love (or hatred!) of spicy cuisine. A few times, I’ve had a gutsy server try some sauce with me by the end of the meal. It’s great to show people that hot sauces are not just pure heat, but in fact, legitimate Ŵavor enhancers that don’t need to be shrugged off as something only daredevil tasters consume. There are hitches and hindrances to carrying around containers of sauce. For instance, a standard Ɠve-ounce woozy bottle doesn’t always comfortably Ɠt in your pockets (prompting my girlfriend to be forced to carry it in her purse). Sometimes the weight of the bottles can be cumbersome. Or, as many travelers can attest to, hauling around sauces in airports can be difƓcult in the U.S., due to container size restrictions set in place by the TSA. Budding entrepreneurs have tried to alleviate these issues by marketing transportation vessels for hot sauce bottles. I’ve seen ingenious ideas in the guise of holsters you wear on your belt, or even a mini satchel that houses multiple smaller bottles (which are sized to be TSA approved, of course). What about you? Does your passion for Ɠery foods have you toting along spicy stuff to amp up your dishes outside of the home or work? The joy we experience doesn’t need to be restricted to the places we merely inhabit. Take it with you—spread the Ɠery love! And as always, keep it burnin'. CP

The ofﬁcial competition of the Fiery Foods & BBQ Industry.

Call For Entries!

International competition Blind tasting judged by food professionals Enter now. Registration closes September 9

More information and online entries: ScovieAwards.com or phone 505.873.8680

ZestySites VISIT THESE ZESTY SHOPS ONLINE! CHILI’S FIRE PIT “The Hottest Place in Lake County” featuring over 850 hot sauces, BBQ sauces, salsas, and dip mixes. Try one of 16 award-winning products. Tastings are available. If you haven’t tried Nasal Napalm Horsedish, you have’t had horseradish! The best! Located east of Cleveland. 888-MAD-HEAT, 888-623-4328 Fax 440-352-8068 www.chilisﬁrepit.com

DAVE’S GOURMET Dave’s Gourmet, the folks who created the superhot hot sauce category, bring you award-winning allnatural pasta sauces, delicious hot sauces and cool gift packs. Although Dave’s Gourmet began with hot products that have humorous or upbeat packaging, the company has developed into a diversified specialty food company. Dave’s now produces items ranging from Organic Heirloom Tomato Pasta Sauce, Bloody Mary Mix, & Insanity popcorn to Ghost Pepper Hot Sauce. What makes Dave’s Gourmet special is the way they use premium specialty ingredients, unique flavor profiles and then add a slightly insane perspective. www.davesgourmet.com

Itâ&#x20AC;&#x2122;s Truffle Time! Weâ&#x20AC;&#x2122;re going balls to the walls on the FKRFRODWH WUXIĹ´H LQMHFWLQJ ERR]H DQG even pub snacks into the poppable treat thatâ&#x20AC;&#x2122;s surprisingly easy to make. 1RZ WKDWĹ?V DQ\WKLQJ EXW D EX]] NLOO by the Chile Pepper staff

68 | JUST DESSERTS

CHOCOLATE TRUFFLES

This is our base recipe, which can be customized in an inﬁnite number of ways. It contains cream cheese to help give the truffles more body; the slight tang also helps to balance the richness of the chocolate. Check out our grown-up suggestions on page 70 for how to ﬂavor and coat your truffles to give these decadent sweets an extra kick. YIELD ABOUT 3 DOZEN ZEST FACTOR NONE PREP TIME 2 HOURS COOK TIME 10 MINUTES

½ 4 1½

CUP HEAVY CREAM OUNCES CREAM CHEESE AT ROOM TEMPERATURE POUNDS CHOCOLATE CHIPS OF YOUR CHOICE, DIVIDED (WE PREFER DARK.)

1. In a small sauce pot, bring the heavy cream to a simmer. Meanwhile, in a medium heat-safe mixing bowl, beat the cream cheese until smooth. Add 1 pound chocolate chips to the cream cheese. 2. Once the heavy cream is simmering, pour it over the chocolate chips and cream cheese. Stir to combine until the chocolate is melted and the mixture is smooth. 3. Set the trufŴe mixture in the fridge to chill, about 1 hour. 4. On a parchment paper–lined baking sheet, scoop out the trufŴes with a melon baller, until you have about 36 balls. Chill the trufŴes again for about 30 minutes. 5. Bring a small saucepan of water to a simmer and set a glass bowl over it. Add the remaining chocolate to the bowl and stir until melted and tempered; if you have a candy thermometer, check to make sure the chocolate reaches 89°F–94°F. 6. Wearing gloves, shape the chilled trufŴes with your hands into more perfect balls, if desired. Dip the trufŴes in the melted chocolate. Chill for 30 more minutes before serving. www.chilepepper.com | 69

Bar None Variations SPICED PEANUT BUTTER TRUFFLES Add 3 tablespoons peanut butter and 2 teaspoons chipotle powder to the warm trufŴe mix before chilling and scooping. Coarsely chop 1 cup peanuts. Once the trufŴes are coated in the tempered chocolate, roll them in the peanuts and chill before serving.

STOUT PRETZEL TRUFFLES Add 2 tablespoons dark stout beer to the warm truffle mix before chilling and scooping. Crush 1 cup pretzels. Once the truffles are coated in the tempered chocolate, roll them in the pretzels and chill before serving.

PIÑA COLADA TRUFFLES Add 2 tablespoons rum to the warm trufŴe mix before chilling and scooping. Coarsely chop ½ cup dried pineapple and combine it with ½ cup unsweetened shredded coconut. Once the trufŴes are coated in the tempered chocolate, roll them in the pineapple-coconut mixture and chill before serving.

JAZZ UP YOUR TRUFFLES WITH THESE PUB-WORTHY ADD-ONS.

RASPBERRY CHAMBORD PISTACHIO TRUFFLES Add 2 tablespoons Chambord and 1 tablespoon raspberry jam to the warm truffle mix before chilling and scooping. Coarsely chop 1 cup shelled pistachios. Once the truffles are coated in the tempered chocolate, roll them in the pistachios and chill before serving.

KAHLUA TRUFFLES Add 2 tablespoons Kahlua liqueur, 1 teaspoon vanilla extract and 1 tablespoon instant coffee to the warm trufŴe mix before chilling and scooping. In a sifter, combine 1 tablespoon ground cinnamon and ½ cup cocoa powder. Once the trufŴes are coated in the tempered chocolate, dust them with the cocoa powder mixture and chill before serving.

PEPPERY POPCORN TRUFFLES Add ½ cup crumbled jalapeño popcorn to the warm trufŴe mix before chilling and scooping. Once the trufŴes are coated in the tempered chocolate, roll them in an additional ½ cup crumbled jalapeño popcorn and chill before serving.

NUTTY PULL-APART BREAD WITH CHILE SOUR CREAM ICING This pull-apart bread is great for sharing. We went for a sweet-and-savory combination of cashew butter and honey, and also incorporated the BBQ'd Cashews on page 36. (We wouldn’t have wanted them to go to waste, after all!) For the icing, we used The Chile Lab Forager’s Blend Chili Butter (www.chililab.com), which is also great as a marinade, for ﬁnishing a steak or as a dip for crostino. YIELD 4 SERVINGS

ZEST FACTOR MEDIUM

For the bread:

2 3 3 ¼ ¼ ½ 3

SHEETS PUFF PASTRY, THAWED TABLESPOONS CASHEW BUTTER TABLESPOONS HONEY TEASPOON GROUND CARDAMOM TEASPOON GROUND NUTMEG TEASPOON GROUND CINNAMON TABLESPOONS CHOPPED BBQ'D CASHEWS (SEE RECIPE ON PAGE 36)

For the icing:

¼ ½ ½ 1

CUP CHILE BUTTER, SOFTENED CUP SOUR CREAM TEASPOON VANILLA CUP POWDERED SUGAR MILK OR WATER FOR THINNING

STAFF'S CHOICE

PREP TIME 10 MINUTES

COOK TIME 20–25 MINUTES

1. Make the bread: Preheat the oven to 375°F. 2. Using an 8-inch cake pan as a template, cut the pastry

dough into 2 circles. Place 1 circle on a baking sheet lined with parchment paper and spread the cashew butter and honey on top, leaving a ¼-inch border. 3. Sprinkle with the spices and chopped nuts. Top with the second pastry dough circle. 4. Place a drinking glass in the center of the dough. Using a knife, make 8 equal cuts from the glass to the edge of the dough. Remove the glass and twist each section twice. Bake for 20–25 minutes, until puffed and golden brown. 5. Meanwhile, make the icing: In a bowl, cream together the butter, sour cream and vanilla. Add the powdered sugar and whisk to combine. Thin with milk or water to desired consistency. 6. Ice the bread and serve warm.