Ever since our review of the Ass Murdering Hot Sauce we did a few weeks ago, we’ve been finding lots of different entrees to use it upon. However, we aren’t the only ones to find good uses for it. Check out this recipe pass along to us from Todd Ross of Bisummo.com:

Ass Murdering Hot Sauce: Bacon Wrapped Stuffed Jalapeno’s

Here’s a slight modification on an old favorite. Thanks to Brian at hotsaucedaily.com for finding this jewel in the archives and providing the inspiration for a new Ass Murdering Hot Sauce recipe. Enjoy!

* 24 Fresh Jalapeno Peppers
* 1 lb. Fresh, Raw Ground Pork
* 8 Tablespoons of Ass Murdering Hot Sauce
* 24 Slices of Bacon
* 8 oz. Four Cheese Mexican Style Blend (Monterey Jack, Cheddar, Queso Blanco & Asadero Cheese)
* 8 oz. Cream Cheese, softened

1. Cook the pork in a hot skillet over medium heat until cooked. Add 8 tablespoons of Ass Murdering Hot Sauce towards the end of cooking the pork. Drain excess grease. Set aside.

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Popularity: 13% [?]

In addition to all the great information about the chilehead scene down in Australia, Mick Stillman also passed along these great recipe ideas. I’m sure that you could tailor the heat to whatever your taste. Check these out:

My CITRUS OYSTERS

12 fresh large oysters

The dressing
1/3 cup of fresh orange juice
a squeeze of lime
pinch of salt
1 tsp brown sugar
1 finely diced chilli, as hot as you like

Mix ingredients and chill
Take some green seedless grapes and slice longways.
Place a single slice of grape on top and dress with dressing chill for 10 minutes and serve. These are very nice.

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Popularity: 11% [?]

For those who weren’t at the Fiery Foods Festival at the North Market in Columbus, which is most of you, John and Steve had a throwdown of sorts. Both were given ingredients to make an icebox hot sauce. Each person got some radically different ingredients; John more toward the savory and Steve more toward the sweet/hot. Oddly, I would have guessed Steve’s to be more tasty, but John’s came out to be uber amazing. It was so amazing that I snagged some before leaving the show. Heh…John didn’t know that until a couple of weeks later when I called him to ask if he could remember the ingredients because I wanted to duplicate it. Well, I started off with some basic ingredients from the original recipe, but ended up with my own slant to it at the end.

Here are the peppers I started with.

To that, I added water, vinegar, 1 clove elephant garlic, 3 tomatillos, 3 dried chipotles, and salt. Don’t ask me the amount of water, vinegar and salt. I just added until it tasted good. It came out fantastic!

I never really wanted it to be a sauce. I wanted it more the texture of a thin salsa. That’s what I got. In fact, Joe calls it icebox salsa, despite the fact it doesn’t have a single tomato. Here is the result.

Now, if you WERE at the Fiery Foods Festival, you realize this looks NOTHING like John’s. That’s because I added more chipotle. Why? Well, I added one and it tasted better. So, I added another. That tasted good so I thought I’d go for a third. It just worked.

I found out in the end that I didn’t need an exact replica. I just needed something great and fresh to have around the house. I think both Joe and I have agreed that it’s good to have something like this around all the time. Trust me, this isn’t the first time I’m going to make this. I’m definitely on a flavor roll.

It’s time to make more. Do YOU have any suggestions?

Popularity: 9% [?]

Well, we couldn’t make it out to New Mexico for this year’s Fiery Foods show, but our minds were on Tex-Mex food in the meantime. Many of our favorite entrees include some sort of chile, be it red or green. Since Linda’s been fighting off a case of the flu, we decided to cook up a big pot of stew. Red chile seemed to be the way to go, so here is the recipe for our bowl of Buckeye Red Chile Stew:

Buckeye Red Chile Stew

2 16-ounce jars of Red Chile Sauce by My Favorite New Mexico Foods.
1-1.5 lbs boneless skinless chicken breasts
1 large yellow onion
1 green pepper
5 cloves garlic
5 small red potatoes, peeled
1 can whole kernel corn (not cream-style), drained
2 10-ounce cans ROTEL diced tomatoes and green chilies
1 can (48 ounces) chicken broth
1 bag onion and pepper mix, frozen
2 tbsp RESCUE chicken seasoning by Big Dawg Salsa
2 tbsp. vegetable oil

The key to this recipe is simplicity. The most work you have to do is chopping up the veggies, so check out this easy way to cook up this tasty dish….
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Popularity: 11% [?]

There’s quite a bit to say about this past North Market Fiery Foods Festival, but the next two posts will focus upon the goings on around the two chili cook-offs, the professional chefs one and the amateur competition.

First, about the amateur Chili Cook-off. This featured a selection of amateur chili chefs, each with their own version of home-cooked chili goodness. Each person came to the competition thinking their chili would reign supreme. The judges? This wasn’t a popular-vote competition, and the judges are chefs who participated in the Professional chili cook-off which happened just before this competition.

We haven’t dedication too much time to this part of the Festival before this year for a couple of reasons. First, we hadn’t ourselves participated and entered a chili. Second, we didn’t really know anyone else who participated in it. Lastly, most of the judges were ones we didn’t know either.

Well, all that changed this year! We decided to enter a chili creation of our own this year, based loosely upon one that Linda had success with a few years ago at a chili cook-off we hosted. One of our esteemed chilehead friends, Buddah, made the trip from sunny Virginia to enter his own chili in the competition. If you add the fact that our very own John “CaJohn” Hard was going to be a judge, it set up quite a chili showdown here in the Buckeye State.

With chili and crock pot in tow, we showed up early in the day and set up our crock pot to keep the chili warm while we ran around doing a bunch of other events throughout the day. While we don’t have pictures of the setup, you can probably imagine all on your own what a row of crock-pots look like.

Look at that face! That is Linda’s unbridled optimism going into the competition. We’re usually competing against each other with our chili creations, so teaming up to make a chili was an exercise in pure joy. Our idea was to create a Jamaican-themed chili, complete with chicken and island spices. Check the end of this post for that recipe.
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Popularity: 12% [?]

In a warm-up for the amateur chili cookoff coming up at the North Market here in Columbus in 3 weeks, we decided to try our luck at another local cookoff event…this one called the “2007 Souper Bowl Cookoff,” which was a chicken soup-making contest at our local synagogue here. Soup is good food, and we eat a lot of it. Chicken soup in particular bears the distinction of being called Jewish penicillin, and we wanted to make a spicy chicken soup worthy of our hot & spicy tastes. As you can see with the picture above and below, we won the Judge’s competition (there was a people’s choice also) for this event. Joe’s picture and our recipe will be printed in the Columbus Dispatch on February 6, 2008.

As Linda pointed out when the trophy came home…we think that we are officially attention-whores. The winning recipe is here for your viewing:

Joe & Linda’s Hearty-but-spicy chicken soup extravaganza

8 bone-in whole chicken breasts (7 lbs)
3 gallons chicken broth
3 large Vidalia onions, diced
3 cups diced celery, medium-cut
5 bay leaves
5 tbsp CaJohn’s Gourmet Garlic Herb spice mix
½ bottle CaJohn’s Jalapeno Select Puree
1 jar (16 oz.) My Favorite New Mexico Foods’ Green Chile Sauce
5 tsp ground thyme
5 tsp fresh parsley, minced
1-2 one-pound bags of egg noodles (more or less depending on how much noodles you want)

In a 5 gallon stockpot, add the raw chicken breasts and enough chicken broth to completely cover the meat. Boil for approx. 2 hours or until meat is cooked all the way through. Turn off heat and remove chicken from broth. Remove all the bones, dice up all the chicken meat, and return it to the broth. Add all the other ingredients, except the egg noodles, to the broth and allow cook at medium heat for several hours. Add water or more chicken broth as necessary to make soup the desired consistency or to dilute the spice level. Near the end of the cooking time, add egg noodles and simmer for approx. 20 more minutes or until eggs noodles are at desired firmness. Serve hot.

Makes 5 gallons.

Popularity: 20% [?]

Joe is always asking me to either take more pictures for the blog, or write some more articles. Well, here was a way for me to do both! We’ve had this jar of Csigi Chili Sauce Fra Diavolo Pasta Sauce just sitting on the shelf waiting to be used for quite some time. Since we’ve reviewed this sauce already, we just wanted to find another good way to use it to make something yummy for dinner. I tossed around the idea of making a meatloaf, but at the last minute I changed course and decided to make some spicy meatballs for use with or without pasta accompaniment.
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Popularity: 20% [?]

We are excited to have some of these products for our own tasting and culinary uses, so we plan to get some reviews done fairly soon. Until then, check out this info sent to us from Chef Bud himself:

The Sizzlin News™

Here we grow again!

Sign up to receive Free Award Winning Hot Sauce here:

http://www.sizzlinsauces.com/club.html

Free Creepin Quag™ 2008 Golden Chile Winner, 2008 Scovie Award Winner, 2007 Scovie Award Winner, and Spittin Fire XXX™ 2007 Golden Chile Winner. Click here for all of the exciting details and to join our Hot Sauce of the Month Club! http://www.sizzlinsauces.com/

We still need your HELP, even though Creepin Quag™ is the 2008 Golden Chile Winner we would still like you to vote for Spittin Fire XXX™ the 2007 Golden Chile Winner, so please keep the votes comin’ on in!

Here is your chance to help Sizzlin Sauces™ grow

We need your HELP!!! Vote for Us!

Our new labels are out, check them out here:our products page! plus our totally new label Creepin Quag™ 2008 Golden Chile Winner, 2008 Scovie Winner, 2007 Scovie Winner. However we are looking for your vote, if you really love Sizzlin Sauces™ and are a big fan go to: http://www.peppers.com/ on the left hand side click “Sauce Finder” second item down, right below Switch Modes, Type in Spittin Fire™

Click on Spittin Fire XXX™ and at the top of the picture, click on the vote button.

You can only vote once a day, so if you have the extra few minutes a day, you can keep on voting every day. So if you love Sizzlin Sauces™, please vote for XXX each day and help out the little guy!

Thank You,
Chef Bud

December’s Sizzlin Hot Recipes™!

We’re gonna help you heat up the Holiday’s for your pre Christmas/Post Christmas get together!

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Popularity: 20% [?]

Continuing my ongoing mission of putting heat into everything I eat, I’ve come up with a little ditty that works wonders. Passow’s Pumpkin Pie from Hell!! With the “holiday season” looming over us, I figured Thanksgiving was a good enough time as any to test this recipe out.

I still have half of a vial of Defcon Condition Zero Batch #3 left over and with that being my favorite extract sauce I decided to make it the heat source. I went out and gathered all the supplies and mixed them together using the recipe on the pumpkin can’s label. You can use any recipe you want for making this pie though. Since it makes two pies, I decided to create one with extract and one without. This results in confusion as to which one has the extract and you end up playing Russian Rullet with the pies.

After pouring the non-extract pumpkin into it’s shell I then got out the extract. I carefully poured out a little less than 1/4 a teaspoon of the sauce into the pumpkin and vigorously stirred it in. Once I felt that the whole thing had been contaminated with the evil substance, I did my finger taste test. Oh yes….this is going to be good.

Into the oven it went and an hour later out it came. It was indistinguishable from the non-extract pie, just as I had planned it. I let cool on a rack for two hours and then placed it in the refrigerator to congeal overnight. Thanksgiving dinner came and went without a hitch and then I brought the pies out. I served everyone two slices, one extract, one non-extract.

The people that got the extract pie in the first bite knew almost immediately and quickly jumped to the non-extract slice. They did however, finish the extract slice in short order with no complaints. The pie taste was spot on with a low level heat that can only be described as a “cool burn”. The extract was perfect and not overwhelming, making it great for those that have a heat tolerance of medium. Next time I’ll have to double the amount of Zero that I add….mwahahahahaha!

Popularity: 24% [?]

As we struggle, in a way, to find a use for all the peppers we have either grown or otherwise acquired, we present a fabulous recipe (courtesy as an excerpt from an article in the Detroit News) for a poblano salad that looks to be out of this world.

Poblano Salad Topped With Pounded Chile-Scented Chicken

(Cooking note:: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total proteins and total fiber in grams for the ingredient listed This recipe has about 9 grams of carbohydrates, 30 grams of protein and 1 grams of fiber per serving.)

2 large Poblano peppers (C=14g) (P=2g) (F=2g)
4 tablespoons olive oil (C=0g)
2 cloves of garlic, shaved thin (C=2g)
1 cup yellow onion, cut into julienne (C=8g)
Sea salt to taste (C=0g)
Red pepper flakes to your taste (C=.2g)
1 lime, juiced (C=4g)
1/4 cup chiffonade of fresh mint (C=.4g)
1 bunch fresh picked Cilantro leaves (C=2g)
4 chicken breasts, boneless and skinless (C=0g) (P=120g)
1 tablespoon ground New Mexican Chile powder (C=1.1g)
Ground Chipotle Chile to your taste (optional) (C=.5g)

Preheat your grill on high.

To prepare Poblanos: Place the Poblano peppers on the grill, cooking until the skin is blackened on the side closest to the heat, about 4 minutes. Turn over to blacken the skins on all sides. Transfer to a metal bowl and cover with plastic wrap. Allow to cool. Using paper towels rub away the skin. Remove the tem and seeds. Cut or tear the pepper into 1/4 -inch-wide strips.

To prepare salad: While the Poblano peppers are being prepared, in a medium nonstick skillet over medium heat, add 2 tablespoons of the oil. Add the garlic gently cooking until tender and translucent, about 5 minutes. Remove the garlic slivers to a medium bowl. Return skillet to the heat, turning up to high. Add the onion, cooking until it just begins to soften. Season with salt and red pepper flakes to your taste. Transfer to the garlic bowl. Add the Poblano pepper strips and lime juice. Add the mint and half of the cilantro leaves. Adjust the seasoning.

To prepare chicken: Lay a piece of plastic wrap on your counter top. Rub one of the chicken breasts with a little oil and place in the center. Sprinkle with the chile powders and sea salt. Cover with another sheet of plastic. Using a smooth meat bat, pound the chicken until very thin but still in one piece. Repeat with the remaining chicken breasts.

To cook chicken: Season the clean grill with oil to prevent sticking and tearing of the chicken. Place the chicken spice side down, cooking until well seared, about 4 minutes. Turn over to finish cooking, about 2 minutes depending on thickness of your chicken.

To serve: Transfer chicken to the center of your warm serving plate. Divide and mound the Poblano salad atop the chicken. Season with a little additional sea salt. Top with the remaining cilantro leaves. Serve.

Makes 4 servings.

Per serving: 314 calories; 17 g fat (3 g saturated fat; 49 percent calories from fat); 9 g carbohydrates; 78 mg cholesterol; 231 mg sodium; 30 g protein; 1 g fiber.

Click here to read more about poblano peppers in the source article from the Detroit News

Popularity: 24% [?]

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