Chili Pepper Madness

Once again, I must extoll the wonderful virtues of the stuffed chili pepper. Stuffed peppers are easy to make, satisfy like no other, and allow for a nearly infinite level of creativity. Practically anything you can conceive of can be stuffed into a chili pepper and made better. You can grill your stuffed peppers or bake them, whichever you prefer. Or how about the crock pot? Today I chose poblano peppers. I had a couple of these left in the fridge, some decent sized ones, and they were begging me to stuff them. "Please please!" They were calling my name. And so was the shrimp. Cajun shrimp! When working with shrimp, Cajun is such a tasty way to go. You don't often get to mix seafood with cheese in an effective way, but this is one of them. The combination of Cajun shrimp with the mixture of Manchego and goat…
Published in Stuffed Chili Peppers
A recipe for the green sauce you find in Mexican restaurants in squeeze bottles, perfect for smothering your burritos, for taco sauce, for any type of Mexican food. It's also great as a flavorful salsa. Recently I posted a Salsa Roja Recipe (Mexican Red Table Sauce), so it is only natural that I follow up with the GREEN version of that recipe. It isn't really the same as the red, but they're synonymous because you'll typically find them side by side in your local Mexican restaurant, either in large squeeze bottles or served in small bowls so you can scoop them out with a spoon to pour over your burritos, tacos, or whatever else you're ordering. The way it works for me is to have each sauce next to me while I chow on my chicken tacos. First I squeeze a bit of salsa roja onto the taco, take a…
Published in Sauces
File this recipe under "Quick and Easy". And summerlicious. Is that a word? It should be! Summertime is ideal for light, bright foods, especially when you can sit outside and grill. Shrimp takes practically no time to cook, so you can have this meal ready is practically no time. For an even quicker meal, make the salsa ahead of time and let it sit in the fridge a couple hours. It will allow the flavors to meld together. So good on shrimp tacos. The salsa is vibrant and colorful with fresh green jalapeno peppers and diced avocado, red tomatoes, tropical mango, crisp lime juice, cilantro...I'm getting hungry again describing it. Just see below. It practically wants to leap out of the bowl and straight into my belly. Shrimp Tacos with Fresh Mango-Avocado Salsa Ingredients FOR THE SALSA 1 medium avocado, pitted and peeled 1 medium mango, peeled and cored 1…
Published in Shrimp
Have you ever tasted decadence on a spoon? Behold - Bacon Jam. I've heard bacon jam referred to as Devil's Delight somewhere, and oh my, is that an accurate moniker. Bacon jam is deliciously savory and sweet and works as a spread over cheeses and breads, or as a flavor blast addition to meats or sandwiches. And so much more! Can you tell we both love bacon jam?  I've been experimenting with different ingredients and this is our favorite version, though I also love to use superhot chili peppers. I'm working on a new cookbook about superhot chili peppers, including a large variety of cooking techniques and recipes, and a version of this recipe will be included with Carolina Reaper peppers. If you want to make your own superhot version, you can use a powder or dehydrated chili peppers. Fresh is ideal, but the powders or rehydrated pods will still…
Published in Dips
Total SHOUT OUT to my friend and neighbor, Matt. You know who you are. Patty and I were invited to his house for dinner the other night. It's always fun to hang out with Matt and Jackie, sipping a few cocktails and enjoying each other's company. Except when Matt pulls out the cedar planks and grills up perfectly seasoned steelhead trout. Boom! Talk about a phenomenal meal. I've made steelhead trout in the past but Matt's meal has inspired me to work up something of my own, and we love how it turned out. Matt grillled his on cedar planks. I, of course, had to run out and buy a good dozen planks for myself, though I didn't use them in this recipe. I'm reserving them for a special occasion, or another blog post, whichever comes first. I did, however, grill these up for a crunchy skin. No need to…
Published in Other Fish
Patty here again with your monthly Thirsty Thirteenth. I’ve noticed a trend in my cocktails lately. They all seem to be this yellowish color with citrus fruits. I guess it’s obvious I’m excited about warm weather finally being here. Well, this time I was thinking about something else hot besides the weather. Let’s make a spicy drink. There is nothing better than a spicy margarita, especially with Cinco de Mayo just around the corner. Let’s spice it up with the awesome habanero. Oh yeah. This one is pretty easy too. We’ll just blend the habanero up with some nice fresh spring mangos. This drink can go a few ways. If you want it extra spicy, let the habanero sit in the mango puree for a few days. The flavors will meld more and it will get hotter each day. I suggest overnight. I ended up having mine sit for about…
Published in Drinks
This is my favorite recipe for homemade biscuits with cheddar cheese and jalapeno peppers, perfect for quick morning breakfast or brunch, for serving with chili, or even enjoying as a quick-to-make dessert. You know, homemade biscuits are NOT hard to make, but I managed to screw them up for years. I have no idea why. I sometimes feel there is an invisible force emanating from my body that actively interferes with anything with flour that requires baking. In the past I have failed horribly at making bread or anything involving yeast, and this poor luck extended to biscuits for some reason. Until now! I am happy to report that I no longer have an issue making biscuits, thanks to a few small things. First, I measured properly! WOW. Did you know that when you bake anything, you need to ensure your ratios are correct? Baking is different from cooking in…
Published in Breakfasts
A summertime favorite! French fries are SO FREAKING good, but you know, they just aren't the healthiest things in the world. They're fried, so that adds a LOT of calories and fat to the meal. When I cook at home, I try not to fry very often and will opt for baking instead. It isn't always ideal, but in this case it sure is. Hence - Baked Potato Wedges. Are they as good as fried potatoes? We think so! Tossed in oil and liberally seasoned with garlic, salt and pepper and your very favorite Cajun seasoning blend, these potato wedges bake up with a nice crust and spicy flavor. And then there is the Cajun-Sour Cream Sauce. Is it a sauce? A dip? Does it really matter? It is one of the simplest sauces you'll ever make in your life - four ingredients, mix, done! It takes no titme to…
Published in Side Dishes
A succulent blackberry-elderflower cocktail made with fresh blackberries, freshly squeezed lemon juice, agave, elderflower liqueur and vodka. Hi everyone, it’s Patty here again with your Thirsty Thirteenth. This time of year makes everyone happy as the weather is starting to warm up. We are all thinking about Spring and the wonderful things that come with it like flowers popping up in the garden and all the fresh fruit that will be in season. That all inspired this drink recipe and for one thing, I’ve been just dying to play with Eldeflower Liqueur. I’ve had it a number of times in restaurants and find it adds a pleasing flavor to vodka cocktails. It pairs really well with Gin, Vodka and Champagne. I’m very much a Vodka girl so I went that route, but you could easily play with this. It would be a great brunch cocktail for Easter. Blackberries are a…
Published in Drinks
Patty requests these all the time. They are definitely being filed under "Patty's Favorites". There is something fun and satisfying about a good Italian sausage pasta, especially in the form of homemade lasagna. Lasagna is one of the few dishes my mother used to make. She would cook up some ground beef, pour in a jar of Ragu, then dump it over lasagna noodles with ricotta and mozzarella cheeses. It was pretty good, actually, one of my fonder memories, but now that I've learned to cook, I like to make mine a bit more homemade. It helps to have an herb garden that is exploding with goods, like fresh basil. Oh yes! I love basil.  You can use ricotta cheese, which is more common, but if you want to really elevate your lasagna rolls, bring in the goat cheese. Goat cheese has much more flavor and a rich mouth feel.…
Published in Pasta
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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