3/4 cup pine nuts
1 Jalapeno Cornbread, day old (recipe follows)
1 pound cured chorizo sausage, cut into 1-inch pieces
1 TB olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade or low-sodium canned chicken or turkey stock
Coarse salt and freshly ground pepper
4 TB unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped

Spicy Food Preparation

1. Preheat oven to 350 degrees. Spread nuts in one layer on a baking sheet. Bkae until golden brown and fragrant, 2 to 4 minutes. Cut cornbread into 1-inch cubes; spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to large bowl, set aside.
2. In a food processor fitted with metal blade, pulse sausage until coarsely chopped; do not over process. Set aside.
3. Heat oil in large skillet over medium-high heat. Add onions; cook until translucent, about 4 min. Add celery and garlic; cook until celery is soft, about 5 min. more. Add sausage and pine nuts; cook 1 min. more. Add stock, and cook until absorbed, about 2 min. Season with salt and pepper.
4. Add sausage mixture to cornbread; mix. Add butter and cilantro; mix to combine.

Enjoy your Spicy Food!

2 pounds pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
1/2 cup diced red bell pepper
3 cups spinach, rinsed and chopped

Spicy Food Preparation

Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

Enjoy your Spicy Food!

2 pounds of ground sirloin
3 eggs
6-to-8 oz of freshly grated parmesan cheese
3 to 4 slices of day-old Hawaiian bread, put into blender and crumbed
1/4 finely chopped white onion
Italian seasoning and herbs and salt to taste
Pinch of garlic

Spicy Food Preparation

In a large bowl, blend all of the above ingredients. Refrigerate for about 1/2
hour. Shape into meatballs. Jalepeno peppers finely chopped and molded into the meatballs. (Does not
indicate how much pepper). Bring a big pot of tomato sauce or “gravy” to a slow boil.
Include red wine (chianti)…(does not indicate how much red wine)
And drop meatballs in, letting them cook for 45-minutes to an hour.

Enjoy your Spicy Food!

4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see note
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red bell pepper, roasted, peeled, seeded and diced
1 1/2 cups heavy cream

* Jalapenos that have been dried and then smoked are referred to as chipotles.
Dried chipotle chiles can be ground into a powder and used for seasonings.

Spicy Food Preparation

1. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions.
Saute for 3 to 4 minutes until they are translucent, stirring occasionally.
Add the garlic and chipotle chili powder and saute for 1 more minute.
Add the corn kernels and saute for another 3 minutes, stirring constantly.
Add the salt, black pepper, and chicken stock and bring to a boil.
(If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time).
Once the mixture has boiled, reduce the heat and simmer for 30 minutes.
Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.

2. While the corn soup is simmering, roast the red bell pepper.
Char the skin of the pepper until it is black over an open flame or on a grill.
When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal.
Let steam for 15 minutes.
When the pepper is cool enough to handle, peel, seed, and dice it.

3. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute.
Pour through a fine sieve and discard the contents of the sieve.
Pour the red bell pepper sauce into a plastic squirt bottle and set aside.

4. Remove the corn soup mixture from the heat, discard the corn cobs and set aside.
Place the corn soup mixture in a blender and puree for 3 minutes.
Pour the mixture through a sieve and discard the contents of the sieve.
Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat,
over medium heat for 15 minutes, stirring occasionally to prevent burning.

6. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

Enjoy your Spicy Food!

1 cup prepared hoisin sauce (about one 12.7-ounce jar)
1/3 cup water
2 tablespoons rice wine vinegar
1 jalapeno pepper, seeds removed and finely chopped
1 teaspoon red pepper flakes
6 cloves garlic, crushed
2 tablespoons peeled and finely chopped fresh ginger, about a 1-inch piece
3 to 4 pork tenderloins, weighing 3 pounds total
2 tablespoons canola oil (divided)

Spicy Food Preparation

In bowl, whisk together hoisin sauce, water, vinegar, jalapeno, red pepper flakes, garlic and ginger until combined.

Marinate pork tenderloins, for several hours or overnight in fridge, with 3/4 cup of hoisin mixture,
turning occasionally. Cover and chill remaining 1 cup (about) of hoisin mixture.

Preheat oven to 450 degrees.

Pour 1 tablespoon oil into large skillet and heat until hot but not smoking.
Brown two tenderloins in pan, then transfer to large roasting pan coated with vegetable oil spray.
Wipe skillet clean, add remaining 1 tablespoon of oil and repeat process with remaining 2 tenderloins.

Bake tenderloins, evenly spaced and in single layer, for 20 to 30 minutes, until internal
temperature registers 160 degrees at thickest part.

Alternatively, pork may be grilled until internal temperature registers 160
degrees at thickest part.

Let pork rest 5 minutes before slicing. Serve pork with reserved hoisin mixture on side.

Makes 8 servings.

Enjoy your Spicy Food!

8 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded
4 ounces Monterey jack cheese, shredded
6 bacon slices, cooked and crumbled, optional
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 pound fresh jalapenos, seeded, halved lengthwise
1/2 cup dry bread crumbs
sour cream, onion dip or ranch salad dressing

Spicy Food Preparation

In a mixing bowl, combine cheeses, bacon and seasonings; mix well.

Spoon 2 Tbs. into each pepper half. Roll in bread crumbs. Place in a greased 15×10x1″ baking pan.

Bake, uncovered, 300 degrees for 20 min. for spicy flavor, 30 min. for med. and 40 min. for mild.

Serve with sour cream or ranch dressing.

Enjoy your Spicy Food!

8 oz. spaghetti
2/3 c. chunky style peanut butter
2 t. grated peeled fresh ginger
2 small garlic cloves
1/2 t. salt
1/4 t. crushed red pepper flakes
2 T. toasted sesame oil
2 scallions, thinly sliced
2 t. sesame seeds

Spicy Food Preparation

Cook spaghetti according to directions.

Drain, reserving 1/4 c. cooking liquid.

Rinse spaghetti with cold water until cooled. Drain well.

In a blender, add reserved cooking liquid, peanut butter, sesame, oil, ginger, garlic, salt, and crushed red pepper flakes. Blend on med-high until well mixed.

In bowl, toss spaghetti with peanut sauce and scallions.

Cover and refrigerate until chilled (about 1 hour).

Heat dry skillet over low heat.

Add sesame seeds and cook stirring constantly until lightly browned (about 2 minutes).

Sprinkle over spaghetti just before serving.

Enjoy your Spicy Food!

1 cub Chinablue Spicy Chili bean GLAZE
1 pound shrimp, peeled and deveined
1 pound sea scallops
2 cups cherry tomatoes
2 cups baby yellow squash
1 bunch baby squash
8-10 skewers, if wood, soak overnight

Spicy Food Preparation

Thread shrimp and scallops on skewers.

Brush with spicy chili bean GLAZE. Preheat grill to medium-high heat. Grill baby yellow squash and cherry tomatoes in grill pan until just tender.

Grill shrimp and scallops for 4 to 5 minutes, turning and basting frequently, until opaque. Place skewers and vegetables on bed of raw spinach and serve.

Enjoy your Spicy Food!

1/2 cup chinablue tangy ginger SAUCE
1/2 cup chinablue red pepper flakes SAUCE
1 boneless skinless salmon filet (5-6 ounces)
1 pound fresh baby spinach, washed
1 box cherry tomatoes halved
1/2 cup sliced almonds, toasted

Spicy Food Preparation

Marinate salmon fillets in red pepper flakes SAUCE for 10 minutes.

Preheat grill to medium.

Grill salmon, continuously brushing with china blue red pepper flakes SAUCE, 4-5 minutes. Turn over and cook for 2-3 minutes until cooked. Remove from heat, set aside.

In large bowl, toss spinach and tomatoes with china blue tangy ginger SAUCE. Lightly toss to cover spinach and vegetables.

Pile ingredients high on 4 large, chilled plates.

Slice each salmon fillet into thirds and arrange around each salad. Sprinkle with 1 tablespoon toasted almonds.

Serve immediately.

Enjoy your Spicy Food!

1 cup china blue red pepper flakes SAUCE
1 pound ground turkey, dark meat
4 bell peppers, medium sized
1 egg
1 tablespoon cooking oil

Spicy Food Preparation

In bowl, mix turkey, egg and chinablue red pepper flakes SAUCE. Set aside.

Remove stem from peppers, leaving rounded sides of peppers intact. Clean out seeds and wash thoroughly.

Place covered pot (4-6 quarts) on -medium-low heat and add cooking oil. While oil is coming to temperature, stuff the bell peppers evenly with turkey mixture.

Place peppers cut side down in pot, cover and slow cook on medium-low heat for 45 minutes.

Carefully remove peppers and quarter.

Serve warm over steamed rice.

Enjoy your Spicy Food!