Interview with Hot Sauce Maker, Chad Lowcock of Race City Sauce Works

Posted on February 22, 2012 by Mike from Madness

Chili Pepper Madness at Hot Sauce Madness is happy to bring you a new interview with an outstanding hot sauce maker, Chad Lowcock of Race City Sauce Works.

An Interview with Chad Lowcock of Race City Sauce Works

For how long have you been making hot sauce?

Just over 10 years or so

What are your most popular products?

Right now our “Dirty Green”  Roasted Poblano Vinaigrette is on fire along with Pandora, one of our sauces in our tribute to the 2012 Mayan Prophecy. Our 98 Octane Ghost Pepper Reserve and Lucky Dog Smoked Habanero Honey Mustard are always crowd favorites.

How did you get started making hot sauce?

Have been a chef for almost 20 years now in all areas of foodservice, primarily in country clubs. I would dabble here and there with chiles that I was growing or that I would get in form purveyors for certain events. Nothing too crazy spicy, but rather closer to true condiment style packed with flavor.  It was during my time in a Health Spa/Resort up in the North East that I really got into making sure everything was as fresh and lower in salt as I could get them.

When did you go commercial?

Summer of 2009

How many bottles of hot sauce do you produce a year?

Roughly around 20-25K

Do you have a preferred chili pepper as an ingredient?

I like them all really. They all have certain elements that work for a variety of different reasons. Would have to say right now, bhuts of any color are my favorite. They have such a richness that they provide to a sauce while still giving a good manageable heat. Currently have been using and experimenting with 7 pots as opposed to the popular Trinidad Scorpion.  I am just not a big fan of its flavor for it to really stand out on its own. Almost piney and citric. Whereas 7 pots have that same heat but at least to me, fuller flavor profile that has a broad palate for experimenting with.

An Interview with Danny Cash of Danny Cash Hot SauceAside from chili peppers, what do you feel is the key ingredient(s) in making the perfect hot sauce?

Really anything that has the ability to balance the acidity needed in making a sauce. Whether it’s a preserve, fresh herb or spice. We often use various alcohols or liquors as a flavoring agent along with the same methods you use when making beer, wine and spirits. The same methods in refining those beverages can be used in sauce making as well

Is there a special process you follow in making your hot sauces?

Just let it flow baby!  I will usually get a base ingredient or two in my mind and then just wonder through the pantry, pulling from years of flavor matching while in the restaurant business.  I am someone who believes that food cultures can be blended, but just as long as you know how to manipulate the mesh of flavors. Who says there is no such thing as a good Chinese Mexican dish?

Do you follow a particular philosophy to making hot sauces?

Same philosophy I have used for years while in food and told to many a cook that I taught. That is to never be afraid of the food and ingredients. Fear closes the mind. You will fail and sometimes miserably, but you can’t be afraid of that failure as it limits the thought process and strangles creativity. No every single person is going to like every product you make, it purely impossible.

Do you have any other favorite spicy foods?

LOVE a good curry, whether or not it’s Thai or Indian.  I could also live off of street tacos that you get in Mexico. If it makes you sick, oh well. It tasted damn good going down!

Do you have any advice for would-be hot sauce makers making sauces at home?

Experiment, experiment and experiment some more. There are so many ways to get ingredients nowadays that there is no reason that new flavors and ideas cannot be developed.

Do you have any basic/favorite hot sauce recipes to share?

Honestly, I don’t. It’s not like I don’t want to share, it’s that I don’t write anything down. When I am cooking, I just wing it. Take things I know that will work or that I like with a particular dish and go to town.

Imagine this sad reality: If you could have only one chili pepper the rest of your life, which would you choose?

Poblano, simple.

If your life could be turned into a movie, who would you like to have play YOU on the big screen? What might the movie TITLE be? (NOTE: I’m a produced screenwriter, so this could really happen!)

Dennis Leary.  “Shut Up and Eat It!” In tribute to every pain in the butt person who dares to walk into someone’s restaurant and I don’t mean Applebee’s or something on that level. But a Restaurant where someone has put blood, sweat and tears into designing and creating dishes for you to expand your gastronomic horizons with, and then go in and choose a dish, then butcher the hell out of it because they are afraid they may not like it…  but I digress..

Any other parting thoughts?

I am just grateful for all of the great friends and colleagues that this industry and in essence, family has given.  In no other business do you see people sharing freely the ideas that get them going and all of the successes and disappointments that go along. Looking forward to a nice long ride with everyone!   And if you’re looking to join, be open minded, strong willed, determined and free in thoughts and you will do just fine.

Visit Race City Sauce Works at:

WEB: www.racecitysauceworks.com
Email: info@racecitysauceworks.com

See more interviews with hot sauce makers at www.hotsaucemadness.com.

Check out our newest cookbook – Jalapeno Poppers and Other Stuffed Chili Peppers.

Posted in Hot Sauce, Interviews | Tagged , , , , |

Where to Buy Moruga Chili Pepper Seeds and Other Superhot Chili Pepper Seeds

Posted on February 20, 2012 by Mike from Madness
Where to Buy Moruga Scorpion and Other Superhot Chili Pepper Seeds

Where to Buy Moruga Scorpion and Other Superhot Chili Pepper Seeds

There has been a greater interest in purchasing superhot chili pepper seeds in the last year, and especially so with the announcement of the Moruga Scorpion as the hottest chili pepper in the world at more than 2 Million SHU. We’ve compiled a list of seed providers from the chilehead community where you can purchase these seeds.

  • Refining Fire Chiles – http://www.refiningfirechiles.com – Purchase the Moruga Scorpion as well as any number of superhot chili peppers and more.
  • Kearley Seeds & Pepper Co. – http://www.kearleyseedsandpepperco.com – Kearley Seeds & Pepper Co. offers locally grown from seed, healthy, rare pepper plants & fresh peppers.
  • Bhut-Pepper.com – http://www.bhut-pepper.com – Seeds and other superhot products
  • Old Barn Nursery – http://www.oldbarnnursery.com – Each of our plants are grown from seed at our location and raised from germination to harvest. We only sell what we have grown. We do not buy bulk seed and resell like many commercial sellers. Many of our seeds cannot be found in chain or local stores.
  • Fire Dragon Chillies – http://firedragonchillies.com – Located in New Zealand.

Growing any superhot chili peppers this year? Let us know about it. Send us your stories and comments.

Posted in Chili Pepper News | Tagged , , , |

Savory Seafood Crepes Recipe for Valentine’s Day

Posted on February 14, 2012 by Mike from Madness
Scallop Stuffed Crepes

Scallop Stuffed Crepes

Looking for a unique brunch idea for Valentine’s Day? Let your love sleep in a while as you prepare this savory and flavorful crepes recipe, stuffed with scallops, poblano peppers, cream and more. If you love to cook, Valentine’s Day is a great day to show that love. Start off with a champagne cocktail, then move onto the crepes, served in bed, of course.

Scallops Stuffed Crepes Recipe

Ingredients for the crepes

  • 2/3 cup flour
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • ¼ teaspoon baking powder
  • 1 pinch salt
  • 1 egg
  • 1 teaspoon butter

Ingredients for the filling

  • 2 tablespoons butter
  • ½ pound scallops, chopped
  • 3 ounces almonds, chopped
  • 1 cup spinach, chopped
  • 1 small poblano pepper, chopped
  • ½ small onion
  • ¼ cup cream
  • 6 ounces cream cheese
  • 1 cup shredded Mexican style cheese

Cooking Directions for the Crepes

  1. Add all crepe ingredients except butter to a large mixing bowl.
  2. Mix well until the batter is smooth.
  3. Heat crepe pan or small skillet to medium heat.
  4. Add butter and melt.
  5. Add just over 3 tablespoons of batter to the crepe pan and spread until batter covers entire surface.
  6. Cook about 2 minutes or until the bottom is lightly browned.
  7. Flip and cook about 30 seconds to 1 minute or until light brown.
  8. Continue until all the crepes are completed.
  9. Set crepes aside and cover until ready for use.

Cooking Directions for the Filling

  1. Heat a saute pan to medium heat.
  2. Add butter, poblano pepper and onion.
  3. Cook about 5 minutes or until vegetables soften.
  4. Add the nuts, spinach and chopped scallops. Stir.
  5. Cook 3 minutes or until scallops are cooked through and spinach is wilted.
  6. Add the cream cheese and heavy cream.
  7. Heat, stirring often, until cheese is melted.
  8. Remove from heat.
  9. Preheat oven to 350 degrees.
  10. Scoop about ¼ cup of your filling mixture into each crepe.
  11. Roll the crepe.
  12. Set the crepes into 11×7 inch baking dish that has been lightly buttered.
  13. Top with Mexican style cheese.
  14. Bake about 10 minutes or until cheese is melted.

Enjoy! Check out more Seafood Recipes at www.seafoodmadness.com.

Also, check out our very own cookbooks! Yes, created for you by the Madness team.

Posted in Recipes, Scallops, Seafood | Tagged , , , , , , , , |

Interview with Dan May – Cookbook Author, Chile Grower, and Sauce Maker

Posted on February 12, 2012 by Mike from Madness
The Red Hot Chile Cookbook

The Red Hot Chile Cookbook

We recently interviewed Dan May, a chile grower and sauce maker with Trees Can’t Dance. His new cookbook, “The Red Hot Chile Cookbook”, is forthcoming and available at Amazon.com.

About Dan May: “For 13 years Dan traveled and worked as a landscape photographer, producing images that were used by companies all over the world. His love of some of the most remote places on the globe first brought him into close contact not only with chiles, but with people who cooked with them and loved them. Dan grew some chiles as a hobby in 2005 and before he knew it he had the world’s most northerly chile farm and had accidentally changed careers. Trees Can’t Dance now supplies an ever-growing range of chile saucery throughout the UK, Europe, the Middle East and beyond. Everything is lovingly made by hand at TCD HQ, just a few miles from where the business started.”

The Interview

When did you first discover your love for chile peppers?

I had always enjoyed moderately spicy food whilst I was growing up; currys and chili mainly. It wasn’t until I became a photographer and found myself travelling more widely that I realized the complexity of flavor they can bring and began to really love them.

You began as a landscape photographer and fell into the chile pepper business. How exactly did that happen?

I spent a great deal of time travelling as a photographer, often in areas of the world where chilies are a significant element in any meal (the south west US, Central America, South Africa & Italy). On my return to the UK I found that I was unable to reproduce many of the flavors I had experienced on my travels because the raw ingredients simply weren’t available. So I set about putting up some poly-tunnels and growing my own….

Your company is called Trees Can’t Dance. How did that name come about? Do you have a large staff?

Trees have an interesting place in folklore throughout the world. The idea of a dreaming tree, somewhere of permanence to go and sit and think and solve your problems, is a common theme to not only Celtic tradition but also to the cultures of the indigenous people from the areas that most of our modern chilli plants originate.

You may not be able to solve all your problems by thinking about them, but combine it with dancing and who knows?

Currently we have 11 staff including myself working in the TCD kitchens and the office and 3 further part time staff.

What types of products does Trees Can’t Dance produce?

We make several ranges of chili sauce from our very mild plum dipping sauce through to Dan’s Reserve which is wickedly hot. A range of chili preserves, marinades, pastes and some rather fun individually packed naga marinated pickled onions for the snack market. All made using entirely natural, fresh ingredients, nothing artificial and certainly no chili extract or resin to artificially make them hotter!

How many bottles do you produce per year?

This year we will produce somewhere around 500,000 units.

Do you have a personal favorite type of spicy food?

I love any aromatic spicy food; particularly those that use fish and seafood which I think lend themselves wonderfully to the flavors and heat of chili peppers. I also love dishes that use the peppers in the raw form; for example I love to make an African Bean Stew which is modestly spicy and then, on the plate, sprinkle finely chopped fruity habaneros over the top so, although they are uncooked, the steam releases that fabulous aroma.

What is your favorite chile pepper?

I love the Fatalli habanero. To me is has the perfect blend of looks, heat, flavor and aroma. It is also one of the easiest hot peppers to grow.

What do you think about all the superhot chile peppers we’ve seen in the last few years, like the Trinidad Scorpion Butch T?

It is tremendously exciting, however; they come along so quickly now that I personally have my doubts that all of them represent proven new varieties. We have always worked on the basis that you would first need to complete 5 successive cycles of planting seed, growing, harvesting and then planting seed from these plants and so on, with no cross pollination. The plants would in turn need to produce fruit that is largely identical in appearance, flavor and heat across the 5 cycles to have established a genuine new strain of pepper that can be relied upon to continue producing the expected results. Realistically this would be a 5 year project and I can think of very few recent examples where this degree of rigorous science has been applied to exciting new strains of pepper.  This is possibly why they seem to come and go again so frequently…..

Are you noticing any trends in the spicy food community that excite you? Something you’re looking forward to?

I think there is a definite move towards the gentrification of spicy food in general. Palates are more sophisticated and in the same way things moved for olive oil, garlic and pasta and of course wine it is now no longer enough to solely provide a lowest common denominator product like the plethora of devilishly hot novelty sauces (although there will always be a place for those!) People understand the flavors and usage of individual chili varieties far better than they did even 3 years ago and this gives them the confidence to use them more frequently and expect more from producers like us. Our aim has always been to provide chili based products that help our customers fulfill some of these culinary aspirations rather than limiting their applications. We want to see our products become standard aids to cooking in family homes. Allowing people to experience a wonderful range and diversity of chili flavors, with little fuss, in their own kitchens.

Tell us more about your cookbook. Aside from chile peppers, were there any specific inspirations for your recipes?

I have probably spent as much time handling, tasting, cooking with and thinking about chilies as anybody in the world over the past 5 years and this time itself has provided the inspiration for these recipes. At the same time I have spent more time cooking for my kids (4 of them from age 9 down to 3 weeks!) and family as they have grown and this was key to me looking at incorporating those key chili flavors into food in a way that made them work for the whole family.

Are these all personal recipes? Do you have a favorite in the collection?

These are all recipes I love to cook. They have featured in some of the best days of my life; for example I catered my own wedding with some of these dishes – with the help of some great friends, and just last weekend we celebrated the birth of our newest addition with Chorizo, Garlic and Potato Soup, Spicy Burgers, African Bean Stew and the Perfect Bloody Mary for 50. So these recipes are well-used! I love a lot of the recipes in this book; but if I could only make one forever more I think it would be a fiery fish stew in one form or another.

Did your love of cooking come before or after your love for chile peppers? I’ve seen it go both ways.

I began cooking from a very young age; my mother expected me to produce a decent meal for everyone fairly regularly – which was great. Subsequently I have probably averaged about 3 hours a day cooking since I was 17, so I definitely cooked before I knew what a chile pepper was!

If your life could be turned into a movie, who would you like to play YOU on the big screen? What might the movie TITLE be? (NOTE: I’m a produced screenwriter, so this could really happen!)

A slightly difficult request…..I guess it would have to be John Cusack and like my autobiography (if I ever get asked to write one) ‘By The End Of May….’ would be a fun title!

Trees Can't Dance

Trees Can't Dance

Any other parting thoughts?

This is a book about the joy of cooking, the way it can bring people together and even mark great and memorable days in your life. The kitchen has always been the heart of our home and there are few things that I can imagine giving more pleasure than cooking and eating a great meal with friends and family.

Learn more about Dan’s company here: www.treescantdance.co.uk

Purchase “The Red Hot Chile Cookbook” here at Amazon.com.

If you enjoy cooking with chili peppers, check out our books as well.

Posted in Interviews |

Moruga Scorpion – The Hottest Chili Pepper in the World

Posted on February 7, 2012 by Mike from Madness
Moruga Scorpion - Hottest Chili Pepper in the World

Moruga Scorpion - Hottest Chili Pepper in the World

We have a new chili pepper heat champion on the block. The 2012 New Mexico Chile Conference, in association with Jim Duffy of Refining Fire Chiles, has just announced that the Moruga Scorpion is the hottest chili pepper in the world as of February 2012. Clocking in at 2,009,231 Scoville Units, this chili pepper is beyond blistering. We have not seen an official press release, but will post information as it comes forward.

The previous record holder was the Trinidad Scorpion Butch T, at 1,463,700 Scovilles. The Trinidad Scorpion Butch T has been rated at 1,463,700 Scoville Heat Units (SHU), according to recent tests. It was propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory. Read more about the Trinidad Scorpion Butch T here.

Posted in Chili Pepper News | Tagged , , , , , , |

New Cookbook: Jalapeno Poppers and Other Stuffed Chili Peppers

Posted on February 6, 2012 by Mike from Madness
Jalapeno Poppers and Other Stuffed Chili Peppers - The Cookbook

Jalapeno Poppers and Other Stuffed Chili Peppers - The Cookbook

We are pleased to announce the publication of our latest cookbook, “Jalapeno Poppers and Other Stuffed Chili Peppers”. Available in both print and ebook versions.

Do You Crave Jalapeno Poppers?
Do You Love Chili Peppers?
Do You Need Party Meal Ideas?

100+ classic and original jalapeno popper and stuffed chili pepper recipes and more! If you love jalapeno poppers, you’ll love this collection of recipes with notes on coring, breading, sauces, stuffing ideas and more, along with unique recipes and those you’ve seen in restaurants.

This book is for you if:

  • You’ve been blessed with an overabundance of chili peppers this year and you can’t wait to get spicy
  • You need popular and unique popper recipe ideas for your next party
  • You want to learn a process of making stuffed chili peppers so you can invent your own new recipe ideas

Everybody loves jalapeno poppers and stuffed peppers. You’ll find them in restaurants, at parties and special gatherings, office meetings, fast food joints, frozen food sections in the grocery store, just about everywhere.

Why?

Because jalapeno poppers and stuffed chili peppers are delicious! Seriously, we love jalapeno poppers and chili peppers so much that we have dedicated an entire book  specifically to these delectable treats.

The collection includes more than 100 recipes, from jalapeno poppers to armadillo eggs to stuffed chili peppers galore, along with plenty of creative ideas to help you create new dishes.

Whether you are a seasoned chilihead or just getting started, this collection will work as a jumping off point for creative cooking with chili peppers. Perfect for the home cook who wants more spice in life. Our focus is not only on the recipes themselves, but in bring new ideas to you so you can learn to make an infinite variety of poppers and stuffed peppers. We do our best to keep things simple by using basic techniques and commonly found ingredients, as this is truly geared toward the home cook who loves chili peppers.

We hope you enjoy our collection of jalapeno poppers, stuffed pepper recipes and more. With this book, you’re sure to be the hit of the next party. Watch your popularity grow. Throw away all those old books telling you how to win friends and win people over. This book will help you with all of that. Just bring the poppers!

You Can Buy It Today!$5.99
Immediate Digital Download

Order Now

Or, order a PRINT or KINDLE copy from Amazon

Posted in Chili Pepper Cookbooks, Chili Pepper News | Tagged , , , |

Spicy Mustard Dip Recipe

Posted on January 30, 2012 by Mike from Madness
Spicy Mustard Dip

Spicy Mustard Dip

Hanging out in the Florida Keys around Super Bowl time, we’re finding everyone serves up these delicious crab claws with a mustard dipping sauce. We like the sauce, but thought we’d work up our own version. This is great not only on the local stone crab claws, but on any seafood, as a dip for hot wings, or even a chip dip or sandwich spread.

Spicy Mustard Dipping Sauce Recipe

Ingredients

  • 1 orange Cubanelle pepper, diced
  • 1 teaspoon olive oil
  • 1 teaspoon fresh minced garlic
  • 4 tablespoons spicy mustard
  • 2 ounces heavy cream
  • ¼ cup mayonnaise
  • 2 tablespoons melted butter
  • 1 teaspoon chili powder or red pepper flakes (we used jalapeno powder)

Cooking Directions

  1. Heat a sauce pan to medium heat.
  2. Add olive oil with Cubanelle peppers.
  3. Cook about 5 minutes until peppers are softened.
  4. Add garlic and cook 1 more minute to brown.
  5. Remove from heat and allow to cool.
  6. Add remaining ingredients. Mix well.
  7. Transfer to a bowl and cover.
  8. Chill until ready to serve.

Enjoy! See you around the Keys! Want more seafood recipes? Visit www.seafoodmadness.com. Also, check out our cookbooks!

Posted in Recipes, Sauces, Seafood |

Superbowl Specials for Spicy Food Lovers

Posted on January 25, 2012 by Mike from Madness

Chili Pepper Madness wants to help support the chilehead community and small business friends. Below is a list of product sales and special prices for your upcoming Superbowl parties and other spicy food needs. We hope you’ll show some of these great products some love. Enjoy!

All Discounts/Sales below are US only because of shipping costs. The Peppermaster brand is from Canada though, so their rates will differ.

HoneyBlaze – Twin pack $10+ shipping.
www.honeyblaze.com

Gunther’s Gourmet – Any product $4.99 each. If you purchase $24.00 or more – enter “Gunther10″ in the coupon code box and get an extra 10% off.
www.gunthersgourmet.com

Rippin’ Red – Two bottles of Rippin Red for $10.00 and free shipping!. Order must be in the US for Free shipping! Starting this Friday Jan 20th up until the Friday before Superbowl!
www.rippinred.com

Crazy Good Sauce – Crazy Good 4 pack will go from $28.00 to $22.00 with free shipping. US only.
www.crazygoodsauce.com

Cajun Heat – Cajun10, buy any two products and receive 10% off… Cajun15, buy 3 or more products and receive 15% off… Cajun20, buy 6 or more products and receive 20% off… I’m moving anyway from “set” gift baskets and allowing the customers to “create” their own and save in the process.
www.CajunHeat.com

Crazy Steve’s Pickles & Salsa – Like our store and save 10% on all of our products starting 01/18 http://payv.me/AhBbbw via @Payvment
www.crazystevespickles.com

Xerarch’s Salsa – Everything is 10 % off from their website.
www.xerarchs.com

Coal Gulch Trading Company – order any 3 of our products through our web site, we can bill cc through Paypal and mention your part of this group and I ship for free( as long as you get your order in time for normal shipping rates). Our salt free rubs make excellent dips and cover all the heat ranges, and our hot glazes will make your wings fly…..we are working on our cart so emails will have to suffice for now, but its still easy to do.
www.coalgulch.com

Ashylynn’s Gourmet – BOGO OFFER FROM ASHLYNN’S GOURMET!! January 23 – 27 buy any 1 SOLOMON’S PUNISHMENT off our website and get 1 FREE!!
www.AshlynnsGourmet.com

JACS Tailgaters – starting Monday 15% off everything. We will also be posting some great Tailgating Recipes on our site.
www.JACStailgaters.com

Pepper Master – Super Bowl special three heat levels of Wing sauce, Wings of Fire Junior, Wings of Fire (heat level 7) and Stingin’ Scorpion when purchased together will get an additional 25% off of our already very generous quantity discounts on our website. Coupon code: SuperBowl
www.peppermaster.com

Defcon Sauces – Right now, until the Monday after the Superbowl, all quarts of wing sauce are 20% off. Keep in mind, we leave for Zest Fest in Texas this coming Wednesday at 3:30am, and won’t be back until the following Tuesday, January 31st. During this time, we will be unable to ship orders. Order by this Tuesday at noon, or I won’t be able to guarantee delivery by the Superbowl.
www.defconsauces.com

Half-Breed Salsa – We will do 3 (pint) jars of Half-Breed Salsa for $15.00 no shipping (unless requesting special type shipping). We have two heats available: Half-Breed Medee-oh and Half-Breed Nosebleed (medium & hot, respectively).
www.half-breedsalsa.com

Casa De Jorge (The Salsa Guy) – 6 jars of salsa for $25
www.getmysalsa.com

The Madison Chocolatiers West – 10% off all spicy chocolates and confections.
www.madisonchocolatier.com

Volcanic Peppers – Free Volcano Dust 2 with any order over $10 – Enter Superbowl in the note to seller box upon checkout.
www.volcanicpeppers.com

Jack’s Meats – Free shipping on any order placed until Superbowl…….as you know shipping on hot sauce can be expensive……..Includes my new limited edition Devil’s Blend,the Devil Pig Bottle reserve limited to 10 bottles and the Devil Bottle limited to 25 bottles…..each of the last two can be seen on Hell Fire Hot Sauce on face book and are hand sculpted by one of this country’s top potters!!!
www.Hellfirehotsauce.com

Jeff’s Chile Spot – @chilespot is offering our new 9oz bottle of our Fatalii Fantasii Sauce whenever you order our 5oz bottle – thats over 44% more FREE for any ordered by Feb 4. This is a Bajan style mustard based sauce with Fatalii and Jamaican Scotch Bonnet pepper with mango, lemon, and island spices of nutmeg, coriander, ginger and allspice. We also have a great Heirloom Tomato Fatalii Pepper Salsa. (continental US only, substitution will not show up in shopping cart but will be made at pack/ship time) order.
www.chilespot.com

Dragonfire Hot Sauce: Come check us out for our super bowl sale 25% off anyone of our products.. Sale ends 2/4/12. Enter promo code “giants”
www.dragonfirehotsauce.com

Posted in Chili Pepper News |

Super Bowl Recipes for Chili Pepper Lovers

Posted on January 18, 2012 by Mike from Madness

Buffalo Wings Recipes

Get ready for the super bowl! Super bowl parties are the perfect opportunity to get your chili pepper spice on with plenty of spicy appetizers and ice cold beer. We’ve compiled a collection of some of our favorite chili pepper recipes to help you work up a nice and spicy menu that will please all of your football loving friends.

The Super Bowl Recipe Meal Plan ala Chili Pepper Madness

Buffalo Chicken Stuffed Jalapeno Poppers Recipe

Jalapeno Poppers with a twist. This jalapeno poppers recipe is nice and tangy, Buffalo style.

Buffalo Chicken Stuffed Jalapeno Poppers Recipe - Super Bowl Recipes

Ingredients

  • 2 large jalapeno peppers
  • 1-2 ounces cream cheese
  • 1-2 ounces cooked chicken
  • 1/4 cup of your favorite Buffalo Sauce
  • 1 egg
  • Seasoned bread crumbs
  • Oil for deep frying

Cooking Directions

  1. Cut the tops off of the jalapeno peppers and core them using a knife or pepper corer.
  2. In a mixing bowl, combine cooked chicken and Buffalo sauce. Heat in a small pan or you can even nuke it a minute or two.
  3. Stuff each jalapeno pepper with layers of cream cheese and Buffalo chicken, until full. The amount will vary by the size of the jalapeno.
  4. Coat stuffed jalapeno peppers with egg and then dip into bread crumbs. Coat thoroughly.
  5. In a deep pan, add enough oil to deep fry the peppers. Add the jalapenos to heated oil and cook 3-5 minutes. Flip peppers over and cook another 3-5 minutes.
  6. Serve!

Note: This will get the jalapeno poppers good and crispy. If you prefer to cook without oil or deep frying, you can always bake the jalapeno poppers for 20-30 minutes instead at 375 degrees to your preference.

Want more Jalapeno Poppers Recipes? Click Here

Roasted Jalapeno Pepper Chuck Chili

This is a beanless chili with meaty Black Angus Chuck roast that will surely satisfy the biggest appetite. We roasted our jalapeno peppers before adding them to the mix for a sweet and succulent flavor.

Mike's Roasted Jalapeno Pepper Chuck Chilli

Ingredients

  • 2 pounds Black Angus Chuck Roast, cut into large chunks
  • 1 large yellow onion, chopped
  • 2 large jalapeno pepper, roasted and chopped
  • 4 Roma tomatoes, chopped
  • 15 ounces tomato sauce
  • 2 tablespoons dark chili powder
  • 1 tablespoon garlic, minced
  • 2 tablespoons olive oil
  • 1 cup red wine
  • Salt and pepper to taste

Cooking Directions

  • Heat a large pan to medium heat and add olive oil. Add onion and cook about 2-3 minutes.
  • Season Chuck Roast with salt and pepper then add to the pan. Brown about 5 minutes. This will help seal in the flavor and juices.
  • While Chuck Roast is cooking, add remaining ingredients to a large crock pot or slow cooker and mix well.
  • Add Chuck Roast and onions. Stir.
  • Cook on high heat for 2 hours, then reduce heat to medium and cook for at least one more hour. You can leave it in longer for the meat to grow more tender.
  • Serve!

Want more Chili Recipes? Click Here

Salmon and Avocado Pizza

Pizza is always a big hit. Why not try a variation from the traditional? Don’t forget extra jalapeno peppers on this one, or maybe some chopped habanero peppers.

Salmon and Avocado Pizza

Ingredients

  • 1 large jalapeño pepper, chopped
  • 1 avocado, cubed
  • 1 ready made pizza crust
  • 6 ounce salmon, cooked
  • 2 teaspoons lemon juice
  • 1 tomato, chopped
  • 6 ounce Monterray Jack cheese
  • 2 tablespoons sour cream
  • Olive oil

Salmon and Avocado Pizza Cooking Directions

  1. Soak the avocado in lemon juice and set aside.
  2. Lightly brush the pizza crust with olive oil.
  3. Evenly distribute tomato, jalapeno peppers and 2 ounces of cheese over the crust.
  4. Bake for 10 minutes at 425 degrees. Remove.
  5. Evenly distribute avocado mixture, sour cream, chopped salmon, and remaining cheese.
  6. Bake for an additional 10 minutes.
  7. Let cool slightly and serve!

Want more Pizza Recipes? Click Here

Roasted Red Jalapeno Salsa

Red jalapeno peppers are slightly sweeter than the green variety. The jalapenos turn red eventually when left on the plant. We roasted our red jalapenos to enhance the flavor, then combined them with tomatoes, Anaheim peppers, tomatillos and more. There is no salsa better than homemade salsa.

Roasted Red Jalapeno Salsa

Ingredients

  • 3 red jalapeno peppers, roasted
  • 1 anaheim pepper, roasted
  • 5 tomatillos, roasted
  • 3 tomatoes, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon minced garlic
  • Salt and pepper to taste

Cooking Directions

  1. Finely chop all ingredients.
  2. To a food processor, add all ingredients except for chives.
  3. Process slightly to combine yet keeping slightly chunky.
  4. Transfer to a mixing bowl.
  5. Add chives and salt and pepper to taste.
  6. Mix well.
  7. Refrigerate at least one hour.
  8. Serve.

Want more Salsa Recipes? Click Here

Looking for Even More Super Bowl Party Recipe Ideas?

Chicken Wings / Hot Wings Recipes

Over at Chili Pepper Madness, we have loads of information on making hot wings. No need to have soggy wings delivered. These babies are fresh and tasty. Buffalo wings, here we come!

The Ultimate Nacho Recipe

We’re giving away our secret recipe here. Don’t steal it. Seriously, everyone loves these nachos. No, seriously.

Guacamole

This guacamole recipe is astoundingly creamy. You’ll never want to go to a Mexican restaurant for guacamole again when you have it this good.

Cornbread Recipes

Cornbread is a big favorite and so easy to prepare ahead of time. We have numerous variations for you to try.

Drinks, anyone?

We KNOW you like beer during the Super Bowl, but even the most die hard beer fan likes to mix it up every now and again. Try these spicy drinks on for size.

Posted in Appetizers, Chicken, Cooking Tips, Poblano Peppers, Recipes, Salmon, Salsas, Seafood, Spicy Side Dishes | Tagged , , , , , , , , , |

Review: Kramer’s Wing Rubs

Posted on January 16, 2012 by Mike from Madness

We recently received three new products from Kramer’s Gourmet Foods and are happy to share our experience with you. The products are three different rubs – Easy Pickin’, Finger Lickin’, and What Was I Thinkin’ – ranging from mild, medium, and hot.

Kramer's Wing Rubs

Kramer's Wing Rubs

According to Lance Kramer, the founder, “we designed them for grilled chicken wings, but quickly discovered its good on pretty much everything.” According to the labels ingredient listings:

Kramer’s Wing Rub – Easy Pickin’:  Salt, pepper, sugar, paprika, sugar (listed twice), granulated garlic, onion powder, oregano, other spices, silicone dioxide (less than 2% to prevent caking). Easy Pickin’ is the training wheels of Kramer’s. It gives you a little heat, but won’t send you home crying to mommy.

Kramer’s Wing Rub – Finger Lickin’: Salt, pepper, paprika, granulated garlic, onion powder, bhut jolokia (ghost chili), other spices, silicone dioxide (less than 2% to prevent caking). With Finger Lickin’, we start turning up the heat! This rub contains small amounts of Ghost Chili, the hottest chili in the world! Don’t give this to grandma!

Kramer’s Wing Rub – What Was I Thinkin’: Salt, pepper, paprika, granulated garlic, onion powder, bhut jolokia (ghost chili), other spices, silicone dioxide (less than 2% to prevent caking). What Was I Thinkin’ is not for the faint of heart! This rub packs a giant helping of Ghost Chili, the hottest chili in the world! Proceed with extreme caution and don’t touch your eyes! Great on everything.

We decided to use all three rubs in three different ways. Rather than focus on chicken wings, we sauteed vegetables with Easy Pickin’, grilled some shrimp with Finger Lickin’, and baked some basa fish fillets with What Was I Thinkin’ rub.

Sauteed Vegetables with Kramer's Wing Rub - Easy Pickin'

Sauteed Vegetables with Kramer's Wing Rub - Easy Pickin'

Grilled Shrimp with Kramer's Wing Rub - Finger Lickin'

Grilled Shrimp with Kramer's Wing Rub - Finger Lickin'

Baked Basa Fillets with Kramer's Wing Rub - What Was I Thinkin'

Baked Basa Fillets with Kramer's Wing Rub - What Was I Thinkin'

Labels: The products are professionally designed and with 7.5 ounce bottles, you’ll receive a healthy portion of each rub, so they should last you a while. The labels are fun and well made, and proudly Texan.

Appearance/Smell/Taste: The first thing you’ll notice with each of the rubs is the strong smoky scent. It is quite pronounced, so if smoked peppers aren’t your thing, you might steer clear. I typically enjoy smoked peppers, though there might have been a better balance and not so tilted toward the smokiness.

Looking at the actual rub mixes, you’ll find an inviting mixture of colors and granules of varying sizes, not just a fine powder. They’re all nice and herby and easy to work with in the kitchen.

We used a generous portion of “Easy Pickin’” on a duo of brussels sprouts and chopped carrots, which we first boiled a few minutes then sauteed in a minimal amount of olive oil. We added a couple tablespoons of “Easy Pickin”, then deglazed with a bit of white wine, finally tossing the cooked vegetables with roasted pecans and some sprinklings of fresh “Easy Pickin’”. This was an excellent application for the rub as an alternative to chicken wings. The smokiness flavor certainly comes through, but so does plenty of flavor to accompany the roasted pecans. There is no heat to speak of, true to the “Easy Pickin” name, with pronounced oregano undertones and a bit of sweetness from the sugar, though not much. Very good with vegetables.

For the grilled shrimp, we tossed the shrimp in olive oil and a couple tablespoons of “Finger Lickin’”, then grilled over medium-high heat. Very simple application. Again, the smokiness here stands out, more so than with the mild version. You’ll get a small blast of heat with “Finger Lickin’”, though not too much of a kick. The flavors are balanced nicely with a slant toward the smokiness. Jalapeno Miss enjoys a medium to low level of heat, so “Finger Lickin’” was a good level for her.

For the basa fillets, we rubbed the white fish down with a bit of olive oil and rubbed them with “What Was I Thinkin’” and baked them to completion. Again, a simple recipe to highlight the rubs. Delicious. You’ll certainly note the smokiness as with the other rubs, and a good flavor balance, undertones of the oregano, and certainly a good blast of heat from the bhut jolokia peppers. There is a heavier dose of the ghost peppers with this mix, though it is not overwhelming to those who have experience with hot sauces or other spicy rubs. In fact, it could have been a bit hotter, though I’m an old chilihead and have burned off a few taste buds over the years.

Overall, we greatly enjoyed the rubs and would like to try them on wings, though as the labels say and we have to agree that these rubs go pretty good on anything. They could just use a tad less of that smokiness. Still, very good. We look forward to trying more of their products.

Chili Pepper Madness Ratings

  • First impression: 9/10 – they look great!
  • Ingredients: 8/10
  • Flavor/texture/smell: 8/10
  • Heat: 7/10 (for the hottest)
  • Overall: 8/10 – VERY GOOD!

Interested in purchasing Kramer’s Wing Rubs? http://kramersgourmet.com/

Posted in Reviews | Tagged , , , , , |