Whether you like your peppers spicy hot or mild and comforting, you should always keep a good selection on hand for creating dishes from all over the world. Here are 5 great peppers that you should keep in hand all the time for excellent tasting foods.

1) Ground Cayenne – This is the ground form of the Cayenne red pepper and is used often in dishes that require a punch of heat.  You can use it in sauces, soups, stews and a shake will wake up any food.  It is an easy form to use and it is readily available.

2) Crushed … Continue Reading

Finally, Fat boy marinade is back!  Get your Steak tips, Chicken and Pork ready!  Summer is here and Fat Boy marinade is the best way to get you meats prepared for the grill.

This marinade is made in small batches and always does the trick to tenderize your foods before grilling or smoking. Add your favorite spices to this irresistible sauce to make your own special touch.  I use nothing else when preparing my Steak Tips.   I add some Salt, Pepper, fresh herbs to marinate Chicken.  For Pork, I add some … Continue Reading

Did you know that Paprika is made from peppers?  It actually is from bell peppers or chili peppers and ground into a powder that we know as Paprika.  Paprika, and the Capsicum from the pepper, is unusually rich in vitamin C.   After it is ground, a lot of the vitamin C content is retained in the paprika; it contains more vitamin C by weight than lemon juice. Paprika, as with other peppers, is also high in other antioxidants.  Of course you would have to ingest a lot of paprika to retract all of the nutrients, but overall it is a … Continue Reading

It’s The Cure/Burn All!
Back in the 1800’s, whole communities used to look forward to attending the “traveling road shows” for not only the interesting and unusual entertainment, but for the exotic products that could only be found and purchased there.  Some might gather to see some colorful and dangerous animals from far away countries, while others may take a moment to gawk at some misshapen human that is portraying a strange skill or talent. But once you wade through all of that, one might see a huge crowd that has formed nearby. Pushing aside the spectators, you approach, only to see a man standing on top of his wagon preaching at a fevered pitch. “It’s the Elixir of the gods!” says the man. “It will cure all and best of all, I guarantee it!”  People are franticly trying to purchase his product. The promise of looking good, smelling good, tasting good, and most importantly, feeling good, is just to much for most people to pass up even 200 plus years later.

This is “Atomic Eh?” and I have found yet another product that I would like to share with you. The sale of “snake oil” or medicines of the eighteen hundreds have always fascinated me, and over the years I have collected quite a few of these bottles from the past. What was once contained in these bottles is not something I would highly recommend trying, but I have a spicy “atomic” product that I came across that I want to tell you about. Continue Reading

Ingredients

4 skinless, boneless chicken breast halves – cubed
1 large green bell pepper, cut into 2 inch pieces
1 onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces
1 cup BBQ sauce
skewers

Directions: Continue Reading

Ingredients:

• 1/4 cup crumbled blue cheese
• 1/2 cup Ranch-style salad dressing
• 3 large skinless, boneless chicken breast halves – cut into 1 inch cubes
• salt and pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1/4 cup hot sauce
• 1 tablespoon salad seasoning mix
• 2 heads romaine lettuce, chopped

Directions: Continue Reading

Drying chili peppers for use in food preparation or in crafts is a relatively easy process in your food dehydrator.  You will want to wear gloves when handling the peppers so that the capsaicin oil from the peppers doesn’t burn or irritate your skin. You should place your food dehydrator in a well-ventilated area with good air circulation because during the drying process the odor can irritate your eyes and nose. (use room fans if need be or use your dehydrator outside or in the garage). Once your peppers have been dried, they will be ready for you to use … Continue Reading

Ingredients:

• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (12 fluid ounce) can or bottle beer
• 4 tablespoons chili powder, or to taste
• 1 tablespoon mustard powder
• 1 teaspoon dried oregano
• freshly ground black pepper
• 1 teaspoon ground cumin
• 1/8 teaspoon hot sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained and rinsed
• 2 cups shredded Cheddar cheese

Directions: Continue Reading

I don’t know about you but sometimes when cooking there will be a reference to chili powder and chile powder. Questions come up often on what is the difference between these two chilis.  So here is a bit of reference to the difference between the chili’s and the chile’s.

In most cookbooks and recipes, plenty of references are made for using chili powder.  This is a traditional spice that can be found in your spice section produced many major manufacturers.  It consists of a blend of various chili peppers, cumin, oregano, salt and dehydrated garlic.  It isn’t a true chili powder … Continue Reading

Ingredients:

• 1 1/2 pounds ground beef
• 1/4 cup beer
• 1 tablespoon Worcestershire sauce
• 1 (1.5 fluid ounce) Jack Daniels whiskey
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions: Continue Reading

The Habanero Chili Pepper is often thought of as a hot and spicy vegetable but it’s actually a hot and spicy fruit that packs a lot of heat. Habanero Chili Peppers are rated on the Scoville Scale (heat scale) at 100,000 to 350,000 so the heat varies via the species of Habanero you are growing and cooking with. Typically this fruit is a beautiful shade of green when unripe and as it ripens, it will turn a beautiful shade of red and some varieties products brown, orange, white and pink varieties.

Habanero’s are a popular pepper for home gardeners to grow … Continue Reading

Ingredients:

• 2 (14 ounce) cans coconut milk
• 2 tablespoons green curry paste
• 2/3 cup chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 green bell pepper, cut into 1 inch pieces
• 1 cup sliced fresh mushrooms
• 3 boneless skinless chicken breasts, cut into 1 inch pieces
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh basil

Directions: Continue Reading

You can now purchase Devil’s Own Habanero Hot Sauce from InsaneChicken.com

Proof that simplicity can be great. The ingredients list won’t leave you with a sense of awe, but the taste right from the bottle will.

Ingredients: Vinegar, habaneros, tomato puree, onion, cayenne pepper, garlic

Fantastic habanero taste with just enough cayenne in it to notice it with the aftertaste, and not too heavy on the vinegar. As for heat, it’s very manageable and we’d call it a 7.5/10. Consistency-wise, this sauce nearly rates as perfect…. Continue Reading

Ingredients:

• 1 18oz Orange Marmalade
• 1/3 Cup  Sriracha Sauce
• 1/3 Cup Honey
• 1/3 Cup Brown Sugar

Directions: Continue Reading

We love our peppers but sometimes even the best of us get that burning sensation after eating a super hot pepper dish or whole pepper. Our mouth and throat is on fire! Our face gets red and we start to sweat!!  There may be help for you! Here are a few remedies that can help cool down that afterburn going on inside.

* Drink Milk: If the heat is too much for you to stand try drinking a full glass of cow’s milk. (whole milk works best).

* Eat Ice Cream or Yogurt: Eating ice cream or yogurt after eating peppers may … Continue Reading

Ingredients:

• 2 cups fresh or frozen Strawberry’s
• 12 fresh Habanero Peppers
• 1/2 cup white vinegar
• 2 cloves garlic
• 1 Lemon (juice only)
• 2 Shallots
• 1/4 cup pineapple juice
• 1/8 cup sugar

Directions: Continue Reading

You can now purchase Deathwish Habanero Hot Sauce from InsaneChicken.com.

This is a delicious habanero hot sauce that has a nice balance of heat and flavor. Deathwish Habanero Hot Sauce is an explosion of flavor for the connoisseur of hot and spicy foods. This is a hot and tasty grilling sauce that makes some mean ribs.

Ingredients: Water, Habanero Pepper, Cayenne Pepper, Vinegar, Salt, and Xanthan Gum.
Buy Deathwish Habanero Hot Sauce

Using dry rubs is a popular alternative to barbeque sauces and we carry several great ones here as well.  Here are a few tips on how to use them on your meat, fish and poultry dishes.

Before you begin to use the dry rub it is best to wash your meat under cool running water and pat it dry with a paper towel. Always inspect your meat for any defects or foul odors, if you detect them, discard and use a different piece of meat.

When you use a dry rub on meat or … Continue Reading

Ingredients:

• 8 ounces pineapple, cubed
• 2 ghost peppers
• 1/2 small onion, 6 ounces cubed
• 1/2 carrot, 3 ounces rough chopped
• 1/2 ounce golden raisin, 1/4 cup
• 2 cloves garlic, 1 ounce
• 1/2 lime, zest and meat the white pith discarded
• 1/4 ounce ginger, rough chopped
• 1/4 teaspoon turmeric
• 1/4 ounce cumin
• 1/8 teaspoon cinnamon
• 1/8 cup sugar
• 1/2 tablespoon salt
• 3/4 cup vinegar

Directions: Continue Reading

The chili pepper is one of the most, if not the most, popular type of pepper used in Thai cooking. There is a large variety of chili peppers used in Thai cooking and each variety is used for a different reason or in a particular dish. The most popular of these peppers is the “prig kee nu” (Thai Chili Pepper) which is the shortest of the chili peppers (about 1″ in length) and comes in red and green colors. It is considered to be one of the hottest chili peppers used in Thai cooking.

When it comes to using the “prig … Continue Reading

Ingredients

• 1 dried guajillo chile
• 1 dried chile negro (pasilla) pepper
• 2 dried New Mexico chile pods
• 1 1/2 cups warm water
• 2 cloves garlic, pressed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon packed brown sugar
• 1 teaspoon white vinegar

Directions: Continue Reading

Here is some information you may need now that you have grabbed a few of our great marinades.  Chicken is a great meat to use a marinade on as it absorbs the marinade quickly and it infuses a lot of great flavor too.  It is perfect to serve when throwing those backyard BBQ’s and parties.

To start, shake up or mix up your marinade a few minutes before you are ready to begin. Pour your marinade into a plastic or glass container that is especially made for marinating meats or use a zipper closure bag. Add your chicken pieces and make … Continue Reading

Ingredients:

• 1/4 lb. jalapeno peppers
• 1 small onion
• 1 tomato

Directions:

1. Chop peppers, onion and tomato.
2. Place in hot water and boil about 15 minutes or until soft.
3. Add a dash of salt and 2 tablespoons grated Jack cheese.

Ingredients

• 2 pounds chicken wings, tips discarded
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup honey
• 1/2 cup butter, melted
• 1/2 cup hot sauce

Directions: Continue Reading

Ingredients:

• 1 teaspoon olive oil
• 1 pound ground turkey breast
• 1  small onion, diced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 cans (15 to 16 ounces each) no-salt-added navy white beans, rinsed and drained
• 1 can (13 3/4 to 14 1/2 ounces) reduced-sodium chicken broth
• 1 package (10 ounces) frozen whole-kernel corn, thawed
• 1 can (4 to 4 1/2 ounces) chopped mild green chiles, drained
• 2 tablespoons hot sauce
• 1 cup fresh cilantro leaves, chopped

Directions: Continue Reading