Chili Pepper Madness

If you love Italian carbonara, you'll love this variation of the traditional recipe made with lobster tail. Perfect for a romantic dinner. Don't forget the wine! Ingredients 2 5-ounce lobster tails 1 tablespoon butter 1 tablespoon fresh lime juice 8 ounces farfalle pasta 3 eggs 4 ounces shredded fresh Parmesan cheese 4 ounces pancetta 1-2 teaspoons chili powder (Iā€™m using a bit of habanero powder and some jalapeno powder ā€“ Cajun seasonings will work great here as well) 4 Fresno chili peppers, julienned. Olive oil for topping Black pepper to taste Extra shredded Parmesan for topping as desired Cooking Directions Heat oven to 425 degrees. Slice the top shells of the lobster tails and pull out the meat so it rests atop the shells. Dust with a bit of chili powder and set onto baking sheets. Bake for 12-14 minutes, or until lobster is cooked through. Remove lobster meat from…
Published in Lobster
This is an all-purpose, homemade chili-garlic sauce recipe, much like the Asian Huy Fong chili garlic sauce, but freshly made, without preservatives. Super easy to make, and can be used in many recipes. Walking through your typical grocery store, most likely you aren't going to find many chili-garlic sauces available to you. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it. Unless you're in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you're living within a fair sized city. Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes. In fact, if you're out of chili-garlic sauce, you CAN use Sriracha as a substitute, but…
Published in Sauces
A recipe for tender London Broil, marinated in a homemade spicy steak marinade with chili paste, then grilled to perfection. Slice against the grain and serve it with chimichurri. Absolutely mouthwatering on the grill. I am totally digging this time of year so I can grill like crazy. You name it, I like to grill it - burgers, brats, sausages, wings, and especially STEAK. Give me a good steak and I will go to town with it on the grill. I had purchased a couple London Broil steaks from the butcher for the "Spicy Dehydrator Cookbook" I've been writing. My goal was to make several spicy jerkies, which I did, but wound up with an extra London Broil. Poor me, right? London Broil is ideal for making jerky because it is a leaner cut of steak. Also known as Top Round, it is cut from the rear and has a…
Published in Beef
If you're looking for a great steak marinade recipe with kick, look no further. Our marinade includes soy sauce, vinegar, olive oil, just the right amount of spices and a homemade chili paste made with a mixture of fiery chili peppers. Perfect for any steak and other grillers. Everyone is out grilling right now. It is grilling season, after all. We're rushing headlong into our summer months and this is when the charcoals are alight, the smokers churning out smoked meats, the grill tops sizzling. There is nothing better than sitting outside in the back yard with a cold beer, good friends, and something cooking up on the grill. So relaxing, and if you're doing it right, so mouthwatering. You guys know me, I enjoy grilling up just about anything, but summers get me thinking about beef, particularly STEAK. Steak on the grill is like nothing else. Flame kissed, ideally…
Published in Marinades

Mike Hultquist of Chili Pepper Madness

About Us

Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


Jalapeno Poppers and other Stuffed Chili Peppers Cookbook