2015 Scovie Awards Submission Deadline is Sept 5, 2014

Spicy food product makers! Just a note – the 2015 Scovie Awards Submission Deadline is Sept 5, 2014. Get your products ready for the spiciest food award around.

The Scovie Awards are done annually and recognize top fiery foods products from around the world. The Scovile Awards are named for Wilbur Scoville, the man who invented the chili pepper heat scale, and was created by Dave DeWitt, founder of the National Fiery Foods and Barbecue Show.

The deadline looms! Get more information below:

http://www.scovieawards.com/2015-scovie-awards-rules

Posted in Chili Pepper News | Tagged |

Aleppo Chili Pepper and a Mediterranean Style Salmon Recipe

Cooking with Fresh Aleppo Chili Peppers

Cooking with Fresh Aleppo Chili Peppers

I received another batch of fresh Aleppo Chili Peppers recently and incorporated them into a salmon recipe that I served up Mediterranean style. Aleppo Peppers are typically grown in Syria and are usually used in dried Aleppo seasoning form, which can be used in place of peppers like paprika or crushed red chiles, but if you can get your hands on some fresh Aleppo peppers, I believe you’ll enjoy the flavors.

They run about the same heat level as the jalapeno pepper, or just a bit hotter, at 10,000 SHU.

You can learn more about the Aleppo Pepper here.

This dish incorporates salmon, probably my favorite fish to cook with, but will work with many types. Give them a try and let me know how your fish choices turn out.

Mediterranean Salmon Wrap with Aleppo Peppers

Ingredients

  • 2 3-ounce salmon fillets
  • 10 Aleppo peppers
  • 4 ounces marinated artichoke hearts
  • 3 tablespoons crumbled feta cheese
  • Juice from 1 lemon
  • 1 teaspoon herbs de provence
  • 2 flatbread wraps
  • Salt to taste
  • Olive oil
  • Sliced tomato for serving

Cooking Directions

  1. Heat a large pan to medium-high heat and add a touch of olive oil.
  2. Add the Aleppo peppers and pan sear them, tossing often, until the skins are nicely charred but still a bit crisp.
  3. Remove peppers, cool, then remove stems and slice. Add to a mixing bowl.
  4. To the mixing bowl, add artichoke hearts, salt to taste, and juice from ½ a lemon. Toss and set aside.
  5. Season the salmon fillets with the herb mixture then sear in the same large pan on each side, about 4 minutes per side, or until cooked through.
  6. Lay out your flatbread wraps and layer each with feta cheese, Aleppo-artichoke mixture, and salmon.
  7. Toast in a toaster oven or in your oven at 350 about 2 minutes to crisp slightly.
  8. Add freshly sliced tomato, squeeze lemon juice over the top, wrap and serve!

    NOTE: I got my fresh Aleppo Peppers from Jim Duffy at Superhotchiles.com, where you can purchase a great number of fresh chili peppers.

    If you enjoy our recipes, check out our chili pepper cookbooks.

    Posted in Chili Peppers, Recipes, Salmon | Tagged , , , , , |

    Paprika Kalocsa Chili Pepper

    Paprika Kalocsa Chili Pepper

    Paprika Kalocsa Chili Pepper

    Paprika Kalocsa – (Capsicum annuum). The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety, but it is thicker, nearly 3/4 of an inch and can grow to over 6 inches in length. The heat level is considered medium compared to other chili peppers. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make sauces. The Paprika Kalocsa chili plants can grow up to 3 feet tall.

    I received these peppers from chile grower, Jim Duffy of Refining Fire Chiles. If you are in the market for chile pepper plants, seeds, powders or other rare chiles, Jim is your man. Tell him Mike from Madness sent you. Here is a recipe that utilizes the Paprika Kalocsa peppers.

    Mediterranean Hummus and Pepper Sandwich

    For this, I used the Paprika Kalocsa-(Capsicum annuum)-The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety. But it is thicker almost 3/4 of an inch and can get over 6 inches in length. The heat level is considered medium compared to other chiles. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make a nice sauce. The Paprika Kalocsa chile plants can grow up to 3 feet tall.

    Mediterranean Hummus and Pepper Sandwich

    Ingredients

    • 1 cup hummus
    • 2-3 Paprika Kalocsa peppers
    • 2 tablespoons chopped black olives
    • 4 tablespoons crumbled feta cheese
    • 2 French rolls (or pitas are great, too)
    • Olive oil as needed

    Cooking Directions

    1. Heat a large pan to medium-high heat.
    2. Slice the peppers in half lengthwise and remove the innards. Pan roast them in a bit of oil until the skins are charred, about 6-8 minutes or so, then flip and cook another 5-6 minutes. Remove from heat.
    3. Spread ½ cup hummus over the bottom of each French bread slice (or over the pita, if using pita).
    4. Chop the peppers and add them over the hummus.
    5. Top with black olives and feta cheese.
    6. Toast the sandwiches about 4-5 minutes, then remove.
    7. Drizzle with olive oil and serve!
    Posted in Chili Peppers, Recipes | Tagged , , , , , , |

    The Great Chicago Fiery Foods Show 2015

    The Great Chicago Fiery Foods Show 2015

    The Great Chicago Fiery Foods Show 2015

    A fiery food show is coming to the Chicago area next year. It’s time to spread the word! Jeremy Walsh, founder of Bigfat’s Hot Sauce, is the man in charge. Details are forthcoming and the show is still early in the setup process, but a date has been set as well as the location. Here is the latest information:

    Stephen M. Bailey Auditorium 1340 West Washington Blvd. Chicago, IL 60607

    August 8 & 9, 2015

    https://www.facebook.com/TheGreatChicagoFieryFoodsShow

    Contact: Jeremy Walsh
    Bigfat’s Hot Sauce, Inc
    Phone 847.452.0029
    bigfat@bigfatshotsauce.com
    PO Box 480304
    Niles, IL 60714

    Posted in Chili Pepper News | Tagged , |

    White Castle Honors St. Louis Military and Veterans with White Castle’s Veterans Appreciation Day in O’Fallon, Missouri on 8/23/14

    Immediate Release

    August 18, 2014

    White Castle Honors St. Louis Military and Veterans with White Castle’s Veterans Appreciation Day in O’Fallon, Missouri on 8/23/14 (#WhiteCastleHonors, #SpiceItUpStLouis)

    White Castle invites its St. Louis Military and Veterans to join us for a free meal, and a unique opportunity to Spice Up their lunch. Special guest, Scott Roberts of ScottRobertsWeb.com, will be present with a handpicked selection of distinctive sauces.

    St. Louis, MO, August 23, 2014: From 11am – 2pm, August 23rd the O’Fallon, Missouri White Castle (2212 State Highway K, O’Fallon, MO) will be hosting a very special Veterans Appreciation Day to honor St. Louis’ military and veterans with a free meal. As a humble gesture of appreciation, White Castle will be presenting $10 gift cards* to the men and women who have protected our freedom through their military service. All inactive and active duty members of our military are invited to accept our thanks for their invaluable service to our country

    Esteemed food blogger, Scott Roberts of ScottRobertsWeb.com, will be on site with his favorite sauce selections made by some of the most unique artisan hot sauce makers, daring attending current military, veterans and fellow St. Louis Cravers to “Spice It Up” and dress their favorite chicks and sliders with the ultimate selection of hot sauces and BBQ sauces.

    White Castle and Scott Roberts feel strongly about the mission of the Wounded Warrior Project and have partnered to both raise awareness of the program’s benefits as well as to directly support the St. Louis chapter with a $2500 donation to help fund local St. Louis Wounded Warrior Project programs and veterans.

    We look forward to the opportunity to thank our local heroes and Craver Community.

    See you Saturday!

    *Gift Cards are limited to the first 500 members.

    Posted in Chili Pepper News |

    NYC Hot Sauce Expo – Presents The Hot Sauce Hall of Fame

    Immediate Release

    August 12, 2014

    NYC Hot Sauce Expo – Presents The Hot Sauce Hall of Fame

    Steve Seabury owner of High River Sauces and the organizer of the NYC Hot Sauce Expo will present to the world the official Hot Sauce Hall of Fame Foundation. The Hot Sauce Hall of Fame will induct 5 people in its inaugural year and each of the following years they will induct 3 all of which have been very instrumental in the fiery foods industry. Each year the NYC Hot Sauce Expo will present and host the induction ceremony to enshrine the legends of the industry to this greatest of honors.

    The Hot Sauce Hall of Fame enshrinement ceremony will be held on Saturday April 25th on the main stage after the Screaming Mi Mi Awards show. Inductees will receive a distinctive red jacket, an achievement trophy and will be featured on exhibit at the Hot Sauce Hall of Fame Library each year at NYC Hot Sauce Expo.

    This year the 3rd Annual NYC Hot Sauce Expo will take place on April 25th and April 26th 2015.

    The first group on the inaugural ballot are some of the biggest and brightest names in the industry.

    1. Blair Lazar – Owner Blair’s Sauces and Snacks also came out with one of the if not the first extract hot sauce. Took the collector sauce/limited edition sauce to new heights. Also took extreme heat to the limit with some of the hottest sauces ever.
    2. Chip Hearn – One of the original hot sauce websites, as well as one of the first, and one of the largest national zesty distributors, Peppers.com. Inventor of the Bloody Mary Smorgasbord in 1978. Originated the “risqué” hot sauce genre at the 1989 National Fiery Foods Show.
    3. David Ashley – Owner Ashley Foods. Another one of the first users of extract sauces in the early 90′s. Was one of the first to collaborate with and have celebrity driven sauces.
    4. Dave DeWitt – “The Pope of Peppers” – Author and maybe the original “Chilehead” Started the Fiery Foods Show 26 years ago and set the standard for The Big Hot Sauce Show.
    5. Dave Hirschkop - Owner Dave’s Gourmet and creator of Dave’s Insanity one of the, if not the 1st extract hot sauce. Was one of the first to create “limited edition sauces” and was instrumental in the collector hot sauce craze.
    6. Dave Lutz – Founder of Hot Shots Inc. one of the original hot sauce distributors and still operating for almost 20 years.
    7. Edmund McIlhenny – Created Tabasco in the 1860′s and is the best-selling hot sauce ever.
    8. Jim Campbell – Was one of the first pepper growers who supplied hot sauce companies their peppers from their early starts. Was very instrumental for the early success of some of the leading hot sauce makers like Blairs, CaJohns and Dave’s Insanity.
    9. John Hard – Owner of CaJohns Hot Sauce. The God Father of the hot sauce industry. Started in 1996 and has garnered over 200 regional, national and international awards.
    10. Marie Sharp – Owner Marie Sharp’s Fine Foods Ltd. – Started making sauce in the early 80′s and actually was the creator of Melinda’s Sauces. Her sauce is the quintessential Central American hot sauce with amazing flavor and great heat!

    To be eligible for the nominating or voting process, a person must operate within the fiery foods industry for a minimum of 3 years. These people will be known as the Selection Committee which will consist of hot sauce companies, retailers, distributors, exporters, chile pepper growers, media and restaurateurs who specialize if spicy foods and hot sauce. The Selection Committee will be polled by email from the Hall of Fame’s Senators Board in which the board will eventually narrow the Selection Committee’s ballot to a list to 10.

    After the nomination process The Selection Committee will then receive the final ballot from the Senators Board. To be elected, a finalist must receive the top 3 votes from the Selection Committee. If a person has been nominated 3 separate times by the committee and does not get inducted their name will be removed from future elections for a waiting period of 5 years.

    For More Information Please Contact Steve Seabury: seabury32@optonline.net
    Info on the NYC Hot Sauce Expo: www.NYCHotSauceExpo.com

    Posted in Chili Pepper News |

    Sweet Pepper Relish for the Summer

    Sweet Pepper Relish for the Summer

    Sweet Pepper Relish for the Summer

    Now that you harvest is producing vast amounts of chili peppers, it is time to think about preserving. While there are many ways to keep your peppers through the winter, such as pickling, freezing, dehydrating and more, one of my favorites is to incorporate them into a relish. A sweet pepper relish is a tasty condiment to have on hand, perfect for topping grilled foods. I like to turn to a sweet relish over traditional condiments like ketchup.

    Ingredients

    • 3 cups chopped sweet chili peppers
    • 3/4 cup white wine vinegar
    • 1/2 cup sugar
    • 2 cloves garlic, chopped
    • 1/2 small onion, chopped
    • 1 teaspoons ground yellow mustard powder
    • Salt to taste

    Cooking Directions

    1. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
    2. Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
    3. Add to a jar and allow to cool.
    4. Serve!

    Looking for more Chili Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

    Posted in Chili Peppers, Recipes, Sauces | Tagged , , , , , |

    Dolmalik Chili Pepper – and a Recipe

    Dolmalik Chili Pepper

    I recently received some Dolmalik chili peppers from my friend and chili pepper grower, Jim Duffy, of Refining Fire Chiles. What a great pepper. It’s a mild pepper from Turkey, fairly thin walled though not too thin, and is a nice and bright red. The Dolmalik is an heirloom Ancho type pepper with a rich smoky sweet flavor. I wanted my homemade macaroni and cheese to pop with color, and the Dolmalik was an excellent choice for both presentation and flavor.

    Homemade Mac and Cheese with Diced Ham and Roasted Sweet Peppers

    Ingredients

    • 3 medium sized sweet peppers
    • 1 cup shell noodles
    • 2 tablespoons butter
    • 2 tablespoons flour
    • ½ cup milk – plus more as needed (cream can be used as well)
    • ¾ cup shredded Swiss cheese
    • ½ cup chopped smoked ham
    • Chili powder to taste
    • Salt and pepper to taste

    Cooking Directions

    1. Roast the chili peppers over an open flame on the stove, turning them frequently until the skins are nicely charred. If you are unable to do this, you can roast them in the oven at 350 degrees for about 20 minutes. Remove from heat, cool slightly and place them into a plastic baggie for to steam. Once steamed, you can them easily peel off the skins. Chop and set aside.
    2. Boil the noodles in salted water per the directions on the box, about 8-10 minutes or so. Drain.
    3. Heat a large pan to medium heat and add butter. Allow to melt.
    4. Add flour and stir to incorporate. Cook about 4-5 minutes, or until the roux becomes a nutty brown.
    5. Add milk and stir continually to incorporate. The mixture will thicken. You can add in more milk if needed if it is too thick.
    6. Stir in cheese until melted. At this point, you can add more milk or cream to reach your desired consistency – thick or creamy.
    7. Add chili powder, salt and pepper to taste.
    8. Stir in ham, cooked noodles and chopped peppers. Mix well.
    9. Serve into bowls!

    This recipe originally posted at Chili Pepper Madness: http://chilipeppermadness.com/recipe-mac-and-cheese-dolmalik-chili-pepper.html

    If you’d like to order up some of your own specialty peppers like the Dolmalik, contact Jim Duffy at RefiningFireChiles.com and tell him Mike from Madness sent you!

    Looking for more Jalapeno Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

    Posted in Chili Peppers, Pasta, Pork Recipes, Recipes | Tagged , , , , , |

    Too Much Zucchini? Just Add Pesto and Jalapeno Peppers

    Jalapeno-Zucchini-Pesto Pasta Recipe

    This is the time of year when your garden is overflowing with fresh vegetables. What a wonderful problem to have. For me, the challenge is zucchini. I enjoy zucchini, but they grown in such abundance that it is difficult to cook them all. Throw in the fact that many friends and family also grow too many and they like to bring them over, we’re forced to get creative with our meals. Not a problem here! Luckily I also have an overabundance of jalapeno peppers on hand, along with fresh basil and a handy pesto recipe.

    Jalapeno-Zucchini-Pesto Pasta

    Ingredients

    • 1 cups packed fresh basil leaves
    • 1 cloves garlic
    • 2 tablespoons pine nuts
    • 1/3 cup extra-virgin olive oil + 1 teaspoon
    • 1/4 cup grated Parmesan cheese
    • Salt and freshly ground black pepper, to taste
    • 1 jalapeno pepper, chopped + extra for garnish, if desired
    • 1/2 medium sized zucchini, diced
    • 2 cups gemelli noodles
    • 2 tablespoons heavy cream
    • 1 large avocado, peeled, pitted and diced

    Cooking Directions

    1. Boil the noodles as directed by the box, about 8 minutes or so, until noodles are softened. Reserve a 1/4 cup of the pasta liquid.
    2. Heat a saute pan to medium heat and add 1 teaspoon of oil.
    3. Add jalapeno peppers and zucchini. Cook about 5 minutes, or until zucchini is cooked through but still slightly crisp.
    4. To a food processor, add basil, garlic, pine nuts and 1/3 cup olive oil. Process until smooth.
    5. Add Parmesan and process.
    6. Season with salt and pepper to taste.
    7. Add 1/4 cup of the pasta liquid to the food processor, along with jalapeno pepper and 1/2 of the cooked zucchini. Process until smooth.
    8. Add the zucchini-pesto mixture to a sauce pan and heat to low. Stir in heavy cream and simmer about 10 minutes.
    9. Remove from heat. Toss with cooked pasta and diced avocado.
    10. Serve into bowls and garnish with extra jalapeno peppers and Parmesan cheese.

    This recipe originally posted at Jalapeno Madnesshttp://www.jalapenomadness.com/recipe-jalapeno-zucchini-pesto-pasta.html

    Looking for more Jalapeno Pepper Recipes? | If you enjoy our recipes, I hope you’ll try my chili pepper cookbooks as well. I love chili peppers!

    Posted in Chili Peppers, Jalapeno Peppers, Pasta | Tagged , , , , , , , , , , |

    Shepherds Ramshorn Chili Pepper

    Shepherds Ramshorn

    Shepherds Ramshorn

    The Shepherds Ramshorn (Capsicum annuum) – The Shepherds Ramshorn is a large sweet variety that originated in Spain but now is mainly cultivated in Italy. On the Brix sweet scale, which determines sugar content in fruits and vegetables, it scores higher than the Corno di Toro and Marconi Red varieties. However, it does take longer to mature than those peppers. In the seed tissue it will have a detectable mild heat. This pepper is aproductive pepper plant, especially in cooler shorter summer seasons and it does well in the wet northeast. It is used to make sweet sauces, raw in salads, roasting and stuffing. The Shepherds Ramshorn chile plants can grow between 2 to 3 feet tall.

    I received these peppers as a courtesy of Superhotchiles.com. If you’d like to order peppers of  your own to try, contact Jim Duffy there and tell him Mike from Madness sent you.

    Here is a recipe for a stuffed pepper side dish using the Shepherds Ramshorn.

    Goat Cheese and Shrimp Stuffed Sweet Peppers

    Goat Cheese and Shrimp Stuffed Sweet Peppers

    Goat Cheese and Shrimp Stuffed Sweet Peppers

    Ingredients

    • 3 medium sized sweet peppers
    • 4 ounces goat cheese
    • 6 large shrimp, peeled and deveined
    • 1 teaspoon Creole seasoning
    • Ground black pepper to taste
    • 1 teaspoon vegetable oil

    Cooking Directions

    1. Preheat oven to 350 degrees.
    2. Toss the shrimp with about half of the Creole seasoning and some black pepper.
    3. Heat a saute pan to medium heat and add shrimp with the oil. Cook about 5 minutes, or until shrimp is cooked through.
    4. Chop the shrimp and add to a mixing bowl.
    5. To the mixing bowl, add goat cheese and remaining seasoning. Mix well.
    6. Slice the peppers in half lengthwise and remove the innards. Set them onto a lightly oiled baking sheet.
    7. Stuff each pepper half with the shrimp-goat cheese mixture.
    8. Bake about 18-20 minutes.
    9. Serve!
    Posted in Chili Peppers, Recipes, Seafood, Shrimp, Stuffed Chili Peppers | Tagged |