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FEATURES
40 CHILE PEPPER
CULINARY
INSTITUTE
You think you know

50
the New Mexico
bunch, and then along
comes the Lumbre.
Meet the latest fella
youre about to fall in
love with.

44 7 DAYS, 7 WAYS
Stressing over
Sunday brunch?
Youve got it in the
bag with our no-fuss
special-occasion
dishes designed
to feed a crowd.
Just add a side
of fruitand then
pour yourself a big
cocktail!

52 WAFFLES
WOW
THAT

Warning: Our
irresistible takes on
the humble nook-and-
cranny-clad treat will
induce some drooling.
7LPHWREX\DZDIH
maker if you dont
already have one!

58 ASTART
SAVORY

We love sugary
breakfasts as much
as the next chilehead,
but for a real stick-
to-your ribs morning
meal, youve gotta try
our kicked-up eggs,
hash browns and new
twist on a breakfast
sandwich.

44
2 | TABLE OF CONTENTS
DEPARTMENTS
6 RECIPE INDEX
8 EDITOR'S LETTER
Rick reminisces on his favorite
foodie memories of the year.
10 LETTERS
You love us, you're mad at us.
Well, at least you write.
12 CUE & A
Husband-and-wife team and
Texas Rib Rangers owners, Bill
and Barbara Milroy, answer your
burning barbecue questions.
14 HOT FLASHES
A next-gen hot sauce shop;
Breakfast by the numbers; Fall's
hottest events; Smoked and
infused maple syrups; Add this
to your Bloody Mary
4 | AUGUST 2017
18 HOT OFF THE PRESS 36 SAUCE AND TELL
Brunch food that looks (and
tastes) fancy-schmancy.
Bring breakfast together with
that perfect sauce.
22 ZEST EXPRESS
Our quickest quick breads 66 PEPPER PATCH
Have a chile surplus? Heres
including scones, buns how to make sure nothing goes
and more! to waste.
26 CHILE LITE
Fuel your day with good- 68 JUST DESSERTS
French toast gets transformed
for-you choices that taste
anything but.
into a decadent dessert course.
30 GRILL TIME
Yes, you can cook breakfast on
72 STAFFS CHOICE
Crepes so delizioso youll feel
like youre dining in Italy!
the grill!
32 CHILE MAX
Give that snooze button a rest
30
and let these dishes kick you
outta bed.
 EDITORIAL
EDITOR AND CHEF
Rick McMillen
EXECUTIVE EDITOR
Bambi Abernathy
MANAGING EDITOR
Amanda Altman
CONTRIBUTING WRITERS
Kathryn Anible
Vic Clinco
Dave DeWitt
Mike Hultquist
Bill and Barbara Milroy
Scott Roberts

ART & PHOTOGRAPHY

CREATIVE DIRECTOR
Nicholas Nguyen
GRAPHIC DESIGNERS
Rima Jean
Kristin Liu
CONTRIBUTING PHOTOGRAPHERS
Rick McMillen
Nicholas Nguyen

ADVERTISING
ADVERTISING DIRECTOR
Heather Chancellor
heather@mcabymedia.com
281-701-0053

EXECUTIVE
PUBLISHER
Sir McMillen
PRESIDENT
Bambi Abernathy

STAFF
ACCOUNTING MANAGER
Marna McMillen
CUSTOMER SERVICE
Jackie Magana

Chile Pepper (ISSN 10667985), Vol. 30, No. 4, is a trademark and

is published bimonthly by McAby Media LLC, 12829 Trinity St,
Stafford, TX 77477. Chile Pepper is published six times per year
(January, March, May, July, September, November). Periodical
SRVWDJHSDLGDW6WDIIRUG7;DQGDGGLWLRQDOPDLOLQJRIFHV
Subscriptions, $28.99 per year (6 issues), Canada $48.99 (price
includes GST) US funds only. Foreign prices available upon
request. Single copies, $5.99 plus $3.00 postage and handling.
POSTMASTER: send all address changes to Chile Pepper, P.O. Box
334, Stafford, TX 77497. All payments should be made in U.S.
funds. Visa, MasterCard and Discover accepted. The contents
of this magazine may not be reprinted in any manner without
permission from the publisher. Opinions of contributing authors
GRQRWQHFHVVDULO\UHHFWWKRVHRIWKHSXEOLVKHU$UWLFOHVDQG
photographs are welcome, but cannot be considered unless
exclusive publishing rights are given, affording the publisher full
ownership of the content. Publisher assumes no responsibility for
accuracy of unsolicited manuscripts and any material accepted is
subject to possible revision at the discretion of the publisher.

Sales/Management 832-886-1120
Fax 281-621-5999
Toll-Free Subscription/Inquiries 866-378-2951
www.chilepepper.com
A snapshot of this
th
issue's recipes
COLD & REFRESHING
16 Bobs Bloody Mary
18 Apple-Ginger Green Smoothie
20 Fresh Fruit with Guatemalan Chile Cobn and
Cacao Condiment
27 Smoky Almond, Cranberry and Pumpkin Seed
Granola Parfait
27
29 Tropical Avocado Smoothie Bowl

37 39

MEAT & POTATOES

31 Smoky Steak and Eggs
34 Brisket and Gravy
35 Combustible Crock-o-Papas
60 Peppery Hash Browns
SAUCES, SALSA & MORE 60 Slow-Cooked Pork Hash
37 Smoky Pepper Sauce
37 Spicy Sour Cream
38 Ghost PepperInfused Maple Syrup
38 Mustard Dill Sauce
39 Avocado Hollandaise
39 Simple Habanero Hot Sauce
41 High C Salsa
42 Spicy Lumbre Pico D
43 Strawbe bre S 31 60

CASSEROLES & MORE

33 Shockingly Hot Shirred Eggs
46 Italian Sausage and Eggs
in Purgatory
46 Smoked Gouda and Sausage
Grits Casserole
48 McChile Pepper
49 Avocado Salsa Verde Breakfast
0 Enchiladas
49 Double-Meat Hash Brown
Casserole
50 Birds Nest Fried Rice
59 Pepper- and Cheese-Loaded
Frittata
59 Tomatoey Shakshouka
63 Gingery Habanero Congee
with Poached Eggs

63

6 | RE
INTERNATIONAL
9 Leftover Boalsie Faux
Boudin Balls
19 Spicy Breakfast Fajitas with
Fried Eggs and Guacamole
21 Spanish Potato Omelet with
Roasted Peppers
27 Indian-Inspired Breakfast Oats
30 Mediterranean Prosciutto and
Egg Skillet Frittata
27 30 32
32 Chilaquiles en Fuego
34 Angry Hu Breakfast Egg Rolls
41 Picadillo Picante
47 Breakfast Gnocchi Carbonara
50 Smoky Croque Madame
63 Breakfast Banh Mi
72 Caprese Crepes with Spicy
%DOVDPLF*OD]H

47 50 37

BREADS & FRENCH TOAST

22 Jalapeo Sausage and Cheese Kolaches
23 Hot Ham and Cheddar Buttermilk Scones
24 Nutty Mint-Chocolate Croissants
24 SrirachaPeanut Butter Cream Cheese Danish
25 Sweet and Spicy Pistachio Sticky Buns
28 Peppers and Pesto Egg-White Scramble
43 Doughnut Lumbre Raspberry French Toast
68 Blueberry Habanero Almond Croissant Loaf
68 Chocolate Cheesecake French Toast
70 Grilled French Toast Kabobs
70 Red Velvet Bagel French Toast
71 Chai-Spiced French Toast Cups with Strawberries
Romanoff

54
24 43

WAFFLES & PANCAKES

29 Gluten-Free Mini Banana Chocolate Chip Pancakes
31 Grilled Dutch Baby and Blackberries
53 6HUUDQR&KHGGDU:DIHV
54 6SLF\:DIHVZLWK6ZHHW5RDVWHG5HG3HSSHU6DXFH
and Charred Pineapple
55 %DUEHFXH:DIHVZLWK3XOOHG3RUNDQG3RDFKHG(JJ
55 6DYRU\:DIHVZLWK3DQ&ULVSHG$QGRXLOOHDQG&UHROH
Hollandaise
56 &KLSRWOH&RUQ:DIHVZLWK&KRUL]RDQG)ULHG(JJ
56 6DOVD9HUGH:DIHVZLWK+RQH\/LPH&UHDP 68 71

www.chilepepper.com | 7
ah,
FOOD
MEMORIES OVER THE PAST YEAR OR SO, I HAVE BEEN
BLESSED TO MAKE MANY INCREDIBLE
MEMORIES with family, friends, associates and
total strangers. I would love to share some of
those remarkable moments, all surrounding
food! This is a foodie magazinefood rocks our
world!so I hope youll indulge me.
Baking Christmas goodies with our
granddaughters Aurora and Larissa in 2017 was
an event that I will never forget. In addition to
cookies, Larissa loved making macaroons and
Aurora, buckeyes (those peanut butter balls
coated in creamy chocolate). The giggles and
chatter were constant, and the enormous mess
rivaled a Jackson Pollock painting!
This past winter, my wife, Marna, and I went
to a media event in the Bay of Banderas in
Puerto Vallarta, Mexico. One evening, the dining
experience was enveloped in a memorable
VXQVHWDQGOOHGZLWKZLQHVDQGDQDUUD\RIORFDOO\
LQXHQFHGDSSHWL]HUVPDLQVDQGGHVVHUWV
Watching my wife enjoy it was pure nirvana!
Nearly one year ago, I was sitting in the heart
of Madrid at a restaurant called Tapas, which, of
course, specializes in appetizers. The variety was
endless, and the place was noisy, busy and loud
(loved it!). I ate more foodand a wider range of
dishesthan any other time in my life. The real
ABOVE, CLOCKWISE FROM surprise was the bill. It was under $50 bucks, and
TOP RIGHT: RICK WITH that included three glasses of red!
CP'S MANAGING EDITOR, New Mexico has a lock on southwestern
AMANDA ALTMAN; MAKING cuisinethe infusion of red and green chile
A NEW FRIEND IN NEW YORK; sauces takes centerstage. Marna and I spent
WITH CURTIS MOORE OF THE one afternoon with our dear friends who
PRALINE CONNECTION IN manufacture the Disc-It, a one-of-a-kind grill.
NEW ORLEANS Nevin Montano, along with his pa and friends,
cooked us an array of dishes. Almost everyone
had a hand in the prep, cooking and/or serving.
It was collaboration of love and passion for food!
I attended the NYC Hot Sauce Show with my
son, Sir, in spring 2017. He managed our booth
while I ate everywhere I could! On my last day,
I was standing with my bags on 33rd Street and
6th Avenue, where I met a fella from Bangladesh
who was selling the Times. After we chatted, I
asked him if I could buy him a coffee. I bought
two from a street vendor, and it was the best
coffee and company I had all week!
Amanda, our managing editor, is based in
New York. On one particular trip, we met for
lunch at Big Nicks, ironically a tiny diner on the
8SSHU:HVW6LGHRI0DQKDWWDQ$WUVWJODQFH
it appeared to be Italian, but the menu was
8 | EDITOR'S LETTER
massive with tons of diversity in cuisine. I dont
remember the food that well because the time
spent with Amanda was so precious.
My father Donald, now 90 years old, is one of
the most voracious eaters I have ever witnessed.
These days, Dad is somewhat housebound and
very cantankerous about food. So while visiting
KLP,DVNHG'DGZKDWFDQ,[\RXWRHDWRU
where can I get you a favorite dish? Without
hesitation, I was told that a small establishment
in the tiny town of Coshocton, OH, serves
GHHSIULHGEXWWHULHGVKULPSDQGWKDWVZKDW
he would like. I got them for Dad, and have not
VHHQKLPWKDWVDWLVHGLQ\HDUV
My friend Curtis Moore, owner and chef
of The Praline Connection in New Orleans,
recently turned 70. He threw a birthday bash
for himself and his four brothers, who are close
in age. Witnessing more than 500 folks come
together was mindboggling. My favorite dish
was the sweet and savory succulent meat from
a whole hog!
On a recent trip to St. Martin in the Caribbean.
My wife, Marna, and I were guests of my cousin
6KHU\ODQGWKHGD\VZHUHDOOOOHGZLWKVXQ
and sand. One particular day, my Aunt Helene,
now 95 years young, asked me this: I have
been here a weekcan we go to McDonalds
this afternoon? I thought she was going to
ask me to make her a gourmet meal, but, hey,
sometimes familiarity is the key to happiness!
A few months ago, Larry, an old friend from
high school, and his wife, Sally-Beth, met us in
New Orleans. They were overwhelmed by the
combination of the Cajun cuisine and the blues.
The boudin balls, in particular, were quite an
eye-opening experience for Larrycheck out my
recipe inspired by our time together at right.
As time and my waistline both move forward,
I can only imagine what the next few years will
have to offer. The historic Northeast, the charm
RIWKH3DFLF1RUWKZHVWDQGP\VWHULRXVUHJLRQV
of Alaska are all on my bucket list. Yes, I cant
wait for the sights and food, but its the new
folks that I will break bread with that Im looking
forward to most!
KEEP SPICIN & DICIN!
Rick McMillen, Editor and Chef
EDITOR'S RECIPE:
LEFTOVER BOALSIE FAUX BOUDIN BALLS

When I introduced my best friend from high school, Larry

Boal, to the boudin ball in West Lousiana, it was love at rst
bite. When making your own boudin balls, you need to include
a starch to hold everything together, but the type of protein,
veggies and starch is up to you; feel free to substitute the pasta,
brisket and pork here with whatever you have on hand.
YIELD 18 BALLS ZEST FACTOR MILDMEDIUM
PREP TIME 2030 MINUTES COOK TIME 35 MINUTES

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4 EGGS, DIVIDED
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DIPPING SAUCE FOR SERVING (I LOVE SPICY PEPPER JELLY) Chestnuts
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Write Us! We'd love to hear what you thinkdrop us a line at
editor@chilepepper.com or get in touch on Facebook at
facebook.com/chilepeppermagazine.

MEAT YOUR
MATCH
SAUSAGE, RIBS,
WE ASKED:
BURGERS AND
BRISKET!

What's your favorite mode of artistic expression? Cooking? Baking? Grilling?

LIVE THE ZESTY LIFE

BBQ
THE Cooking and grilling like mad! @Michael Hultquist

Cooking and grilling. @Allen Fry

& GRILLINGISSUE
Baking isnt art. It is exact measurements and
FIRE UP precision. Smoking is [an] art. @Don Groggin
THAT GRILL S
66+ SMOKIN-HOT IDEA Grilling and salsa [making]. @TG Garcia
(HELLO, LAMB CHOPS!)

YOUR
THE BES T SID ES FOR OUR
NEX T COO KOUT, LIKE
Grilling and smoking. @Jeremy Schulz
BEST-EVER
POTATO
SALAD! When do you break out the grill?

TIME TO HIT THE BOOKS

Been reading this wonderful magazine
for many, many years. Unfortunately, I
cant seem to throw [the issues] away,
so I keep them. All of them! Since I
need to add another closet, or add on
to my house, I would really love to see
a cookbook in the near future!
@Sylvia Bacigalupi-Schick

EDITOR RESPONDS: Thanks for your [I] live in Florida [so I] use it year round." @Gail Mulka
loyalty, Sylvia! We are, in fact, working YOUR TURN!
on something excitingstay tuned! I use my grill and smoker all year round. Nothing like
In the meantime, have you check out a barbecue rack of baby backs when the snow is a foot Thanks, @Robynne
the Chile Pepper App? You can get the deep. @Mark Baca Swanson, for
magazine instantly on your deviceand making our
save those closets for all your spices! Year round. Ill even shovel snow to get to it. Jalapeo Pimento
@Richard Johnson Cheese Potato Salad
from our June issue.
ARCHIVE AVAILABLE? When do you ever put it away? @Jon Stanton
I have been getting this magazine
VLQFHWKHYHU\UVWLVVXH,WKLQN Whenever I want. @Tim Clute
1987? Do you have a database with
all of the recipes that have been in Fired mine up a few times already [this past January].
the magazine? I still have all of the Twice in February. @David Huddleston
magazines. Warren Witte, via email
My grill is never closed. I shovel the snow off the deck
EDITOR RESPONDS: You sound to get to it. @Gary Greer Made it today!
like a true chilehead, Warren! We do Delicious!
have a database, and so if you ever I live in Barrie, Ontario. Theres nothing better
misplace an issue, feel free to email when theres four feet of snow [and youre] sitting in Want to see your
us (editor@chilepepper.com) for a the hot tub with the Green Egg smoking a roast. photo in our next
recipe or two. @Catherine Kent issue? Post it on our
Facebook page!
Year round! @David McKone

10 | LETTERS
 September 2324
Presented by
SATURDAY: 116 Hundreds of award winning products:
Hot Sauce, Chips, Dips, Spices, Marinades,
SUNDAY: 125 Jams/Jellies, Pickled Products and more!

Admission $10.00 Something for everyone... Childrens

Children under 12 free activities, bands, arts & crafts, food
At the Bayou City Event Center concessions, ice cold beverages, and MILK!!!
FREE Parking
9401 Knight Rd., Houston TX 77045

www.texashotsaucefestival.com 832-640-7544 carol@txhotsaucefestival.com

 CUE & A
Husband-and-wife team Bill and Barbara Milroy, chefs and
owners of Texas Rib Rangers Products, are spilling their
secretsjust for you. Read on for their unique ideas, tried-
d i d f i i h f li f i h i
c

Q. AISHA FROM
PENNSYLVANIA ASKS:
WHAT'S THE BEST WAY TO
COOK EGGS ON A GRILL?
A. We cook eggs on the grill
quite often, but we usually
use a frying pan. Although
we wouldn't recommend it,
when we have to cook a large
amount of eggs, we sometimes
use a sheet pan on our grill top.
It works well, except that it can
buckle, since the pans dont
take kindly to direct heat. (The
eggs are tasty, though!) So
using a frying pan or skillet, in
our opinion, is the way to go.

Q. CAMERON FROM NEW MEXICO ASKS: IM INTERESTED

IN COOKING STEAKS DIRECTLY ON THE COALS. WHAT
ARE YOUR TIPS TO DO THIS? SHOULD I TRY ANY OTHER CUTS
OF MEATS WITH THIS METHOD?
A. Cooking steaks directly on the coals? We must admit that
weve never cooked steaks that way. We guess if we did, we
ZRXOGPRVWOLNHO\ZUDSWKHPLQIRLOUVW:HZRXOGQWZDQWWKH
soot from the coals all over our steaks! As for other meats, as
long as you cook them the same way, why not give it a try?
We would love to know how they turn outkeep us posted!

Q. RANDALL FROM VIRGINIA ASKS: I HAVENT CLEANED

UNDERNEATH MY GRILL GRATES IN A WHILE, AND
THEYRE PRETTY GRIMY AND STICKY. IS IT SAFE TO USE
CHEMICAL CLEANERS TO REMOVE ALL THE GUNK?
PHOTOS BY BIGSTOCK

A. Cleaning the grill can be a bit of a job, but we'd advise

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LQWKHJULOODQGOHWLWGRWKHKDUGZRUNWKHUHZLOOORRVHQXS
WKHJULPHRQWKHJUDWHV7KHQQLVKRIIWKHMREE\XVLQJD
wire brush to scrape the grates.

12 | ASK THE MASTERS

Q. DANIELLE FROM
TENNESSEE ASKS: DO YOU
HAVE A FAVORITE BREAKFAST
FOOD YOU LIKE TO MAKE ON THE
GRILL? WILL YOU SHARE A RECIPE?
A. Weve cooked a few breakfast
meals on the grill. We enjoy
grilling most breakfast meats
on the grill, as well as eggs and
even toast. But our favorite thing
to make is pancakes. They can
be a bit tricky, but if you have a
DWWRSWKH\PDNHDDWSODWH
you can buy), pancakes are fun
to make outside.
Another favorite is what we
call the Breakfast Bowl: Wrap a
potato in foil and put it down in
the coals to cook. Meanwhile,
grill some breakfast meat and
scramble some eggs. Then
using a small pot, make some
white gravy (you can use the a
packet mix). When everything
is done cooking, take a few
small aluminum pans and put a
biscuit on the bottom of each;
cut the baked potato into small
pieces, then layer the potatoes,
meat and eggs on the biscuit,
spoon on the gravy and top with
shredded cheese. Cover each
with foil, and return to the grill

TASTINESS AWAITS
for about 23 minutes. Hope
youre hungryits so good!

Q. JEREMY FROM OREGON

ASKS: IM GOING
CAMPING, AND TRYING TO
DOWNLOAD AND
SUBSCRIBE TODAY
PACK LIGHT. DO YOU HAVE ANY
ADVICE ON HOW I CAN MAKE MY
TO GET INSTANT
OWN MAKESHIFT GRILL OVER ACCESS TO
THE CAMPFIRE WITHOUT HAVING
TO CARRY BULKY EQUIPMENT? HUNDREDS
A. Camping sounds like fun! OF RECIPES
Going light can be tricky, but its
not impossible. We'd suggest EVERY YEAR!
taking just a small grate with
you. You can use wood to make
a pit: Just make a small circle Chile Pepper is the foremost authority on kicked-up
with larger pieces of wood, foods and the people who crave the best of zest.
leaving a space between the
circle and the wood the grate With 60+ recipes in every issue, spice up your meals
will rest on. When youre done with our takes on barbecue, grilling, comfort food,
cooking, remove the grate, and decadent desserts and more!
use the circle of wood as part of
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REINVENTING HOT
CLOCKWISE FROM TOP LEFT:
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14 | HOT FLASHES
SAUCE RETAIL
A new "try before you buy"
boutique aims to change the way
we shop for spice.
SINCE IT OPENED
ITS DOORS IN 2015,
HEATONIST, A SHOP
SELLS A TANTALIZING ARRAY OF HOT SAUCES
FROM AROUND THE WORLD, has been drawing
lots of attentionwith good reason. Heatonist
is also a tasting room where customers can try
before they buy. Noah Chaimberg, founder
and owner of the hot sauce boutique, explains
how this idea was born from
his own personal experience:
I wanted to try different hot
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the store, bring it home, and
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would end up in the fridge for
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it away.
As Chaimberg began
selecting hot sauces for his
shop, he stumbled upon the
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was blown away. He made
the decision then and there
to make craft hot sauce his
focus. We decided to only do
small-batch makers, and from there it was easy to
decide to include only all-natural sauces, with no
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and foreign makers from countries like Japan,
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own sauces, made fresh in their kitchen.
+HDWRQLVWSURYLGHVWKHSHUIHFWVSDFHIRU
Chaimberg to talk to people face to face about
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people are looking for.
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PRUHUHQHGIHHOEUHDNLQJGRZQWKHPDFKR
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designer initially approached me with designs
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crossbones, pitchforks. I had
to tell him, Let me put it this
way: I want at least half our
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UHDOO\EHHQDERXWYDOXLQJ
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regardless of age or gender.
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heatHeatonist carries
some of the hottest sauces
in the world, made from the
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scorpion and ghost pepper.
Still, Chaimberg stresses,
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&KLOHKHDGVQHHGQRWGHVSDLULIWKH\UHQRWLQ
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curated bundles, including the Starter 3-Pack
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Rima Jean
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Amanda Altman

FALLS FESTIVALS AND EVENTS

As we cruise into the less-warm months of autumn in North America, the
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AUSTIN CHRONICLE HOT SAUCE FESTIVAL TEXAS HOT SAUCE FESTIVAL

WHEN:$XJXVW
WHY YOU CANT MISS IT: What began as a small hot sauce
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FOR MORE INFO: austinchronicle.com/hotsauce
21ST ANNUAL CHILE PEPPER FOOD FESTIVAL
WHEN:6HSWHPEHU WHY YOU CANT MISS IT:7KHHYHQWLWVHOIKHOGRQFH
WHY YOU CANT MISS IT:,I\RXUHRQWKH(DVW&RDVWPDNH
your way to Bowers, PA (approximately two hours northwest
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FOR MORE INFO: txhotsaucefestival.com
JUNGLE JIMS 11TH ANNUAL WEEKEND OF FIRE
WHEN:2FWREHU
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chile pods. FOR MORE INFO: ZHHNHQGRIUHFRP
FOR MORE INFO: pepperfestival.com Scott Roberts

ZZZFKLOHSHSSHUFRP| 15
 POUR THE

If youre having
guests over for
brunch, better stock

ON
that bar. Might we
suggest snapping
up some pickle
juice, in addition
to the OJ? BOBS
PICKLE BACKS, a
new line of pickle
brine blends
designed to jazz
up your drink, adds Want to make breakfast feel extra-special, but short
the perfect dose on time? RUNAMOK MAPLES ORGANIC MAPLE SYRUP
of sour, and sometimes spiceas is the case with our favorite COLLECTION will make even frozen pancakes taste
variety, the Jalapeo Pickle Backto a bevvy of breakfast restaurant-worthy. Okay, that might be an exaggeration,
cocktails like the grand dame, the Bloody Mary. Choose from but these craft syrups, which include barrel-aged (for
WKUHHRWKHUDYRUVFODVVLF'LOO&DFWXVIRUPDUJDULWDVDQG about a year), smoked and infused bottles, will make
Olive for martinis and more at bobspicklebacks.com). Then you want to drizzle some maple magic on just about
give those guests something to talk about with Bobs Bloody everything. Founders Eric and Laura Sorkin lay claim
Mary recipe below. to 81,000 maple trees along the northwest slopes
of Vermont to produce 12 varieties: the signature
Sugarmakers Cut; Bourbon Barrel-Aged; Rye Whiskey
BOBS BLOODY MARY
Barrel-Aged; Rum Barrel-Aged; Pecan Wood Smoked;
Makrut Lime-Leaf Infused; Hibiscus Flower Infused;
Although Bobs Pickle Backs work best hereadding
Elderberry Infused; Cinnamon and Vanilla Infused;
some spicy depthfeel free to sub in any ole pickle juice.
and Cardamom Infused; Cardamom Infused; and the
two newest, Merqun (chile!) Infused and Ginger Root
YIELD 4 SERVINGS ZEST FACTOR MEDIUM
Infused (from $16.95; runamokmaple.com).
PREP TIME 1 HOUR COOK TIME NONE

1
3 CUP PICKLE JUICE
3 CUPS TOMATO JUICE
3 TABLESPOONS LEMON JUICE
3 TABLESPOONS LIME JUICE
1 TABLESPOONS PREPARED HORSERADISH
1 TABLESPOONS WORCESTERSHIRE SAUCE
1
4 TEASPOON GARLIC POWDER
3
4 TEASPOON TABASCO
3
4 TEASPOON CELERY SALT
1
2 TEASPOON COARSE BLACK PEPPER
4 OUNCES VODKA, DIVIDED
YOUR FAVORITE VEGGIES (CELERY, CARROTS, PICKLES, ETC.)
FOR GARNISH

1. 3XUHHWKHUVWLQJUHGLHQWVLQEOHQGHU3RXULQWRD
container and add the celery salt and pepper. Chill in
the fridge, about 1 hour.
2. :KHQUHDG\WRVHUYHOOJODVVHVZLWKLFH$GG
RXQFHYRGNDWRHDFKJODVVWKHQOOZLWKWKHSXUHH6WLU
before garnishing with veggies. Serve.

16 | HOT FLASHES
 See You at the Top!
Between 2003 and 2015, Garden Fresh Salsa won an
astonishing 258 Scovie Awards. In 2015, the company was sold
to Campbells Soup for a quarter of a billion dollars.

Think bigenter the Scovie Awards.

Call for Entries

TM

Submissions accepted through Sept. 8, 2017.

For more information and the Scovie entry forms:
ScovieAwards.com or phone (505) 873-8680.

www.chilepepper.com | 17
 BREAK OUT THE
GOOD STUFF
Hosting brunch? Make these your new
go-tos to dazzle your diners.

APPLE-GINGER GREEN SMOOTHIE

Im not a morning person, admits Kathryne Taylor, the blogger behind Cookie + Kate. I am, however,
a breakfast person. I need my breakfasts to be easy enough to fumble together in the morning, because
I dont have the energy to pull out a variety of smoothie ingredients before Ive had coffee. Heres my
solutionI portion the smoothie ingredients into mason jars and freeze them for later. Whenever I
want a smoothie, I just dump the contents into the blender, add some liquids and boom! (We here at CP
think this also makes for a refreshing starter to keep guests happy till the rest of the meal is ready.)

YIELD 2 CUPS ZEST FACTOR MILD PREP TIME 5 MINUTES COOK TIME NONE

Freeze: 1. In a wide-mouth mason jar or small freezer bag, combine

1 CUP PACKED BABY OR CURLY GREEN KALE (TOUGH RIBS all the ingredients under the Freeze list. Screw on the lid or
REMOVED) OR SPINACH seal the bag and freeze for up to 6 months.
MEDIUM BANANA, CUT INTO 1-INCH CHUNKS 2. When ready to serve, pour the contents of the jar or bag
GRANNY SMITH APPLE, CORED AND ROUGHLY CHOPPED into the blender (if the ingredients are frozen solid in your
1 (-INCH) KNOB PEELED GINGER mason jar, let it rest at room temperature for 5 minutes and
SMALL HANDFUL CILANTRO then use a sturdy butter knife to loosen around the edges).
1 TABLESPOON HEMP OR CHIA SEEDS (OPTIONAL) Add the remaining ingredients listed under Add. Blend until
completely smooth using your blenders smoothie function, if it
Add: has one, or by starting on low speed and increasing to high as
1 CUP WATER soon as you get enough traction. Pour into glasses and serve.
1 LEMON OR LIME, JUICED
SEVERAL ICE CUBES

18 | HOT OFF THE PRESS

SPICY BREAKFAST FAJITAS
WITH FRIED EGGS AND
GUACAMOLE

Im a sucker for any combination of

Mexican avors with eggs, and these
breakfast fajitas are no exception, Taylor
says. Theyre a riff on all the breakfast
tacos I enjoyed in Austin, TX. I make
them with a fried egg instead of steak,
plenty of spicy sauted peppers and a
generous spread of guacamole. While
you can prepare your eggs however
youd like, I recommend frying them in
olive oil to golden, caramelized, crispy-
edged perfection, which coaxes out tons
of extra avor.

YIELD 6 FAJITAS PLUS 1 CUPS

GUACAMOLE
ZEST FACTOR MILD
PREP TIME 15 MINUTES
COOK TIME 15 MINUTES

For the veggies:

1 TABLESPOON EXTRA-VIRGIN
OLIVE OIL
2 RED, YELLOW OR ORANGE
BELL PEPPERS, SLICED INTO
-INCH-WIDE STRIPS
MEDIUM WHITE ONION, SLICED
INTO -INCH-WIDE WEDGES
1 TEASPOON GROUND CUMIN
TEASPOON CHILE POWDER
PINCH RED PEPPER FLAKES
FINE SEA SALT TO TASTE
2 GARLIC CLOVES, MINCED
1 TABLESPOON LIME JUICE
For the guacamole:
2 AVOCADOS, HALVED AND PITTED
1 TABLESPOON LIME JUICE PLUS
MORE IF NEEDED
KOSHER SALT TO TASTE
For the fajitas:
6 CORN OR SMALL FLOUR TORTILLAS
6 TEASPOONS EXTRA-VIRGIN OLIVE
OIL, DIVIDED
6 EGGS
1/3 CUP CRUMBLED FETA CHEESE
(ABOUT 2 OUNCES)
HANDFUL CILANTRO, CHOPPED
PEPPER TO TASTE
HOT SAUCE AND/OR YOUR FAVORITE
SALSA FOR SERVING
1. Make the veggies: In a large skillet,
heat the olive oil over medium. Once the
oil is shimmering, add the bell peppers,
onions, cumin, chile powder, red pepper
DNHVDQGVDOW7RVVWRFRPELQHFRYHU
the pan and cook, stirring occasionally,
Excerpted from Love Real
Food by Kathryne Taylor, by
permission of Rodale Books.
Photos by Kathryne Taylor.
until the vegetables are easily pierced are done and cover with a kitchen towel
by a fork, about 58 minutes. Uncover to keep warm.
and continue cooking, stirring often, 4. In the same skillet, heat 1 teaspoon
until the vegetables are lightly charred oil over medium until shimmering.
on the edges, about 5 minutes more. Carefully crack an egg and pour it into
Add the garlic, toss well and cook for the skillet without breaking the yolk.
another minute. Remove the pan from Fry the egg, lifting and tilting the pan
the heat and drizzle in the lime juice. occasionally to redistribute the oil, until
Toss, season with additional salt and the whites are set and the yolk is cooked
cover to keep warm. to your preferred doneness. Transfer
2. Meanwhile, make the guacamole: the egg to a plate and repeat with the
8VLQJDVSRRQVFRRSWKHHVKRIWKH remaining eggs.
avocados into a small bowl. Add the 5. Assemble the fajitas: Place a fried
lime juice and teaspoon salt and egg on each tortilla, followed by a
mash, until blended and no longer generous spread of guacamole down
chunky. Taste and add additional lime the length of the egg white. Top with
juice and/or salt, if necessary. some veggies. Sprinkle with feta,
3. Prepare the fajitas: In a small skillet cilantro and pepper. Serve with hot
over medium, warm each tortilla on sauce and/or salsa on the side.
both sides until heated through. Stack
the warmed tortillas on a plate as they

www.chilepepper.com | 19
FRESH FRUIT WITH GUATEMALAN CHILE COBN AND CACAO CONDIMENT

In summer, there is nothing more refreshing and uncomplicated than fresh fruit of varying degrees of
ripeness sprinkled with ground hot peppers and salt or a more complex mixture of ground chiles and
crunchy cacao nibs for texture and depth of avor, says Peppers of the Americas author Maricel E. Presilla.
While I look for perfectly ripe pineapple and melon for sweetness, I prefer mangoes just under the peak of
ripeness for more acidity and avor.

YIELD 812 SERVINGS PLUS 1/ CUPS CONDIMENT

ZEST FACTOR MEDIUM
PREP TIME 3 DAYS
COOK TIME ABOUT 2 MINUTES

For the Guatemalan Chile Cobn and

Cacao Condiment:
1 OUNCE DRIED CHILES COBN OR
CHILTEPINES
5 OUNCES CACAO NIBS
12 TEASPOONS KOSHER OR SEA SALT
1 TEASPOON SMOKED HOT OR SWEET
SPANISH PAPRIKA (OPTIONAL)

For the fruit salad:

1 SMALL RIPE PINEAPPLE, PEELED AND CUT
INTO 1-INCH-WIDE STICKS
2 LARGE GREEN OR FIRM HALF-RIPE MANGOES,
CUT INTO 1-INCH-WIDE STICKS
SMALL SEEDLESS WATERMELON, CUT INTO
1-INCH STICKS
2 TABLESPOONS LIME JUICE OR TO TASTE
PINCH SUGAR
CUP GUATEMALAN CHILE COBN AND
CACAO CONDIMENT OR CHILE SALT, DIVIDED
812 LIME WEDGES

1. Make the condiment: Rinse the chiles in

plenty of cold water, drain well and spread out
to sit until bone-dry. (If they retain any moisture,
they will steam later, instead of toasting.)
2. Heat a large cast-iron skillet over medium-
high. Add the chiles and toast, tossing with
tongs, for a few seconds; remove and set aside.
Add the cacao nibs and toast until fragrant,
about 1 minute. Transfer the cacao nibs to a
bowl and let cool.
3. Combine all the ingredients in a bowl.
Working in batches, transfer to an electric
spice or coffee mill and grind to a powder.
Alternatively, in a small food processor pulse
to grind. Do not continue to process once the
mixture is well ground or the cacao will start to
melt and become sticky. Transfer the mixture to
an airtight container and store in a cool place for
up to 3 months.
eprinted with permission from Peppers
4. Make the fruit salad: Place the fruit in a large
f the Americas: The Remarkable
bowl and gently toss with the lime juice, sugar
Capsicums That Forever Changed Flavor
and 2 teaspoons chile condiment.
y Maricel E. Presilla, copyright
5. Distribute the fruit sticks among shot glasses
2017. Published by Ten Speed Press, an
or other small glasses as if they were breadsticks.
mprint of Penguin Random House LLC.
Sprinkle with more of the chile. Garnish with
hotography by Romulo Yanes 2017.
lime wedges and serve immediately with the
remaining chile in a small bowl.
20 | AUGUST 2017
SPANISH POTATO OMELET WITH ROASTED PEPPERS

Shaped like a round cake because it takes the form of the frying pan it is cooked in, the Spanish tortilla
is a sturdy and substantial egg, onion and potato disha type of frittata, Presilla explains. Dont be
stingy with the oil when sauting the onions and potatoes. Once the potatoes are tender and the onion
has cooked down to the consistency of a cont, you drain off the oil and reserve it to avor and cook
the eggs. Use a heavy-bottomed, well-cured or nonstick skillet and gentle heat, as high heat can result
in a burnt crust and a runny interior.

YIELD 46 APPETIZERS OR 68 ENTRES ZEST FACTOR MEDIUM

PREP TIME 10 MINUTES COOK TIME 45 MINUTES

1 POUND HOT GREEN PEPPERS (ABOUT 6 MEDIUM) SUCH AS
POBLANO OR NUMEX
2 POUNDS RUSSET POTATOES (ABOUT 5 LARGE), PEELED AND
CUT INTO -INCH SLICES
1 POUND YELLOW ONIONS (ABOUT 2 MEDIUM), CUT INTO
-INCH RINGS
12 TEASPOONS SALT
2 CUPS LIGHT OLIVE OIL
8 LARGE EGGS, LIGHTLY BEATEN
1. Roast the peppers: Working one at a time, hold with tongs
over a gas burner or grill, turning so each pepper chars evenly.
Place the blackened peppers in a paper or food-safe plastic
bag, close tightly and let steam to loosen the skins. When cool
enough to handle, remove the skins with a paring knife or your
QJHUV'RQRWULQVHRU\RXZLOOORVHVRPHRIWKHZRQGHUIXO
FDUDPHOL]HGDYRU&RUHVWHPVHHGGHYHLQDQGFXWWKH
peppers into 1-inch squares.
2. Place the potatoes and onions in a medium bowl. Add the
salt and toss to coat. Warm the oil in an 11-inch nonstick skillet
over medium-high. When the oil is rippling but not smoking,
add the potatoes and onions. Reduce the heat to medium,
cover and cook, stirring occasionally, until the potatoes are
fork-tender and the onions are soft and translucent, about
20 minutes. Add the roasted peppers and cook for about 5
minutes. Drain, reserving 2 tablespoons oil.
3. Transfer the vegetables to a large bowl. Pour in the eggs and
gently stir with a rubber spatula to combine, being careful not
to break up the potatoes. Return the reserved oil to the skillet
over medium-high. Add the egg mixture and cook until the
egg sets and separates completely from the sides of the pan,
about 3 minutes. Using a spatula, lift the tortilla and check the
bottom; it should be golden. To cook the other side, remove
the skillet from the heat, cover with a plate that is slightly larger
LQGLDPHWHUDQGKROGLQJERWKWKHVNLOOHWDQGWKHSODWHUPO\
ZLWKRYHQPLWWVLSWKHWRUWLOODRQWRWKHSODWH5HWXUQWKHVNLOOHW
to the heat and very gently slide the tortilla back into the skillet.
Cook until completely set and golden, about 5 minutes.
4. Using the spatula, gently slide the tortilla onto a serving
plate. Serve warm or at room temperature, ideally the day it
is made, though it can be eaten cold or at room temperature.
Store, tightly covered, in the refrigerator for up to 2 days.

www.chilepepper.com | 21
 C a n-D ou g h!
y g g
f q
a p y y p py
decadently warm and delicious, making
for the perfect pick-me-up before your
crazy day. (Need we mention how
amazing your kitchen is about to smell?)
By the Chile Pepper staff

JALAPEO SAUSAGE AND CHEESE KOLACHES

Youve probably seen a kolache recipe or two in this

magazinewere big fans of the Czech-inspired
pastry thats ubiquitous in Texas. Throughout the
state, you can nd spicy renditions in doughnut
shops, marked with a small piece of jalapeo on top.
Our version ups the spice factor; you might want
to top with an extra pepper slice to keep the non-
chileheads away.
YIELD 8 SERVINGS ZEST FACTOR MEDIUM
PREP TIME 5 MINUTES COOK TIME 1520 MINUTES

1 (13.2-OUNCE) PACKAGE REFRIGERATED PUFF PASTRY DOUGH

1 (14-OUNCE) PACKAGE JALAPEO SAUSAGE
8 SLICES AMERICAN CHEESE
2 TEASPOONS CHOPPED PICKLED JALAPEOS PLUS MORE FOR GARNISH
1 EGG, WHISKED

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut in half lengthwise, then cut into 8
equal rectangles.
3. Cut the sausage in half lengthwise, then cut pieces to match the length
of the puff pastry squares. (Note: You will have a little extra sausage that
can be used for sausage and eggs the next morning.)
4. Place 1 slice cheese in the center of each rectangle, top with
teaspoon jalapeos and 1 piece sausage in the center. Brush the egg
wash along the edges and press to seal. Arrange on the baking sheet and
brush the tops with more egg wash.
5. Bake for 1520 minutes and serve.

22 | ZEST EXPRESS
HOT HAM AND CHEDDAR BUTTERMILK SCONES

Seriously, who knew making scones at home could be this simple? Were keeping it extra easy
with ingredients you probably already have on hand, and thanks to our hack recipe, were
saving you the trouble of buying a quart of buttermilk, only to let the unused portion go bad.

YIELD 16 SERVINGS ZEST FACTOR HOT PREP TIME 10 MINUTES COOK TIME 20 MINUTES

For the buttermilk: 1. Preheat the oven to 375F. Line a 7UDQVIHUWKHGRXJKWRWKHRXUGXVWHG

2
/3 CUP MILK
1 TABLESPOON WHITE VINEGAR
For the scones:
2 CUPS FLOUR PLUS MORE FOR
DUSTING
2 TABLESPOONS SUGAR
1 TABLESPOON BAKING POWDER
1 TEASPOON SALT
1 TABLESPOONS RED PEPPER FLAKES
1 STICK COLD BUTTER
2
/3 CUP CHOPPED HAM
2
/3 CUP GRATED HABANERO CHEDDAR
CUP CHOPPED CHIVES OR GREEN
ONIONS PLUS MORE FOR GARNISH
3 EGGS, DIVIDED
baking sheet with parchment paper.
2. Make the buttermilk: Whisk together
the milk and vinegar in a bowl. Set aside
to thicken, about 510 minutes.
3. Make the scones: Meanwhile, mix
WRJHWKHUWKHRXUVXJDUEDNLQJ
SRZGHUVDOWDQGSHSSHUDNHVLQDODUJH
ERZO&XWWKHEXWWHULQWRWKHRXUZLWK
DSDVWU\FXWWHURU\RXUQJHUWLSVDQG
combine until crumbly. Set aside.
4. Add 2 eggs to the buttermilk and
ZKLVNWRFRPELQH3RXULQWRWKHRXU
mixture and stir until just moist. Add the
ham, cheese and chives and gently mix.
The dough will be sticky.
5. 'XVWDZRUNVXUIDFHZLWKRXU
area and knead lightly. Cut the dough in
half and roll each piece into a ball. Using
\RXUKDQGVDWWHQDQGVKDSHHDFKKDOI
into a circle about -inch thick. Cut
each circle into 8 wedges.
6. Arrange the wedges on the baking
sheet. Whisk the remaining egg in a
bowl, then use it to brush the tops.
7. Bake for 1520 minutes, or until lightly
golden. Serve warm.

www.chilepepper.com | 23
SRIRACHAPEANUT BUTTER CREAM CHEESE DANISH

Baking can sometimes be complicated, requiring you to measure and mix in a precise fashion, but
this recipe is quite simple, thanks to the use of store-bought dough. We opted for peanut butter and
sriracha to bring both sweet and savory to this delish danish.

YIELD 16 SERVINGS ZEST TIME MEDIUM PREP TIME 5 MINUTES COOK TIME 1215 MINUTES

4 OUNCES CREAM CHEESE AT ROOM TEMPERATURE

3 TABLESPOONS PEANUT BUTTER
1 TABLESPOON SRIRACHA
TEASPOON VANILLA
2 (8-OUNCE) CANS REFRIGERATED CRESCENT
DOUGH SHEETS
YOUR FAVORITE SPICY JAM OR PRESERVES FOR SERVING

1. Preheat the oven to 350F. Line a baking sheet

with parchment paper.
2. In a bowl, cream together the cream cheese,
peanut butter, sriracha and vanilla. Set aside.
3. Unroll 1 dough sheet and cut widthwise into eight
1-inch strips. Twist the strips and arrange each in a
circle on the parchment paper. Press each center
down and the dough together, creating a well.
Repeat with the remaining dough.
4. $GGWDEOHVSRRQOOLQJWRHDFKUROO
5. Bake for 1215 minutes, or until lightly golden
brown. Serve warm with a spoonful of jam, if desired.

NUTTY MINT-CHOCOLATE CROISSANTS

The mint adds a dose of freshness to these

buttery chocolate croissants. The nuts
make for a welcome textural contrast.
YIELD 8 SERVINGS ZEST FACTOR MILD
PREP TIME 5 MINUTES COOK TIME 1520 MINUTES

For the croissant: ingredients in a bowl

1 (8-OUNCE) CAN
CRESCENT DINNER ROLLS
CUP MINT CHOCOLATE
CHIPS
TEASPOON CHIPOTLE
POWDER
CUP CHOPPED WALNUTS
For the the drizzle:
CUP MINT CHOCOLATE
CHIPS
TEASPOON CHIPOTLE
POWDER
1. Preheat the oven to 350F.
Line a baking sheet with
parchment paper.
2. Separate and arrange the
dough on the baking sheet.
3. Combine the remaining
24 | AUGUST 2017
and spoon 1 tablespoon
chocolate chip mixture onto
the wide end of each triangle.
Carefully roll the dough,
securing the goodies inside.
Arrange the crescent shapes
on the baking sheet. Bake
for 1520 minutes, or until
golden brown.
4. Meanwhile, make the
drizzle: Nuke the chips in
a microwave-safe bowl
until melted, about 4560
seconds. Add the chipotle
and stir until smooth.
5. To serve, drizzle the
chocolate over the croissants.
 Forget the standing mixer!
These easy buns require zero
SWEET AND
SPICY PISTACHIO
heavy lifting.
STICKY BUNS

Are you on
the pistachio
bandwagon? Its
time to get on
board, because
these warm, soft,
caramelized buns
are downright
irresistible. If you
have a favorite
spiced pistachio, feel
free to use itjust
skip the cayenne.
YIELD 8 SERVINGS
ZEST FACTOR MILD
PREP TIME 5 MINUTES
COOK TIME 1215 MINUTES

3 TABLESPOONS BUTTER
CUP LIGHT CORN SYRUP
CUP BROWN SUGAR
CUP CHOPPED
PISTACHIOS
TEASPOON CARDAMOM
TEASPOON GROUND
CAYENNE
1 (16.3-OUNCE) CAN
BUTTERMILK BISCUITS

1. Preheat the oven to 400F.

2. Melt the butter in a
9-inch round cake pan
in the oven.
3. Remove from the oven
and add the corn syrup,
sugar, pistachios, cardamom
and cayenne. Stir until the
sugar is melted and the nuts
are coated. Arrange the
biscuits on top.
4. Bake for 1215 minutes, or
until golden brown. Let rest
for 5 minutes.
5. Invert the pan on a plate
and serve warm.

www.chilepepper.com | 25
 Fuel
Your A.M.

26 | CHILE LITE
 INDIAN-INSPIRED BREAKFAST OATS

Start your day on the Cut the sugar out of oatmeal by going savory, and why not

right note with these

add some Indian spices for some warmth and depth while
youre at it? Served with a soft-boiled egg, this dish will

energizing, nutritious ways

brighten up any morning.

YIELD 4 SERVINGS ZEST FACTOR MEDIUM

to break your fast. PREP TIME 10 MINUTES COOK TIME 20 MINUTES

by the Chile Pepper staff 1 POUND GROUND TURKEY

1 TEASPOONS RED PEPPER FLAKES
SALT AND PEPPER TO TASTE
SMOKY ALMOND, CRANBERRY AND 2 CUPS OLD-FASHIONED OATS
PUMPKIN SEED GRANOLA PARFAIT 2 CUPS WATER
1 (15.5-OUNCE) CAN COCONUT MILK
1 TEASPOON RED PEPPER FLAKES
We love this granola in a parfait for a 1 TEASPOON GROUND TURMERIC
breakfast treat, and any leftovers make TEASPOON GROUND GINGER
TEASPOON CURRY POWDER
a great midmorning snack before SALT AND PEPPER TO TASTE
lunchtime hunger pangs kick in. A 4 CUPS MIXED GREENS (LIKE SPINACH AND ARUGULA)
4 SOFT-BOILED EGGS
word to the wise: Make the granola
overnight so it has ample time to cool 1. In a skillet over medium, brown the sausage until fully
FRRNHGDERXWPLQXWHV6HDVRQZLWKWKHSHSSHUDNHVVDOW
and set, and then break it into clusters and pepper.
in the morning. 2. In a saucepot over high, combine the oats, water and
coconut milk. Bring to a boil, then reduce to a simmer. Stir in
YIELD 68 SERVINGS ZEST FACTOR MILD the spices and season with salt and pepper. Cook for 1015
PREP TIME OVERNIGHT COOK TIME 35 MINUTES minutes, until the oats are cooked to your desired doneness.
3. Add the spinach and cook for another 23 minutes, until the
For the granola: spinach wilts.
4 CUPS OLD-FASHIONED OATS 4. Serve the oatmeal with the sausage and soft-boiled eggs.
CUP SLICED ALMONDS
CUP PUMPKIN SEEDS
1 CUP DRIED CRANBERRIES
TEASPOON SALT
1 TEASPOON CHIPOTLE POWDER
TEASPOON GROUND GINGER
TEASPOON GROUND CINNAMON
CUP COCONUT OIL
CUP MAPLE SYRUP

For the parfait:

1 (32-OUNCE) CONTAINER GREEK YOGURT
2 CUPS FRESH BERRIES OF YOUR CHOICE
MAPLE SYRUP FOR SERVING

1. Preheat the oven to 325F.

2. Make the granola: Combine all the ingredients in a
large bowl, mixing well. Spread the mixture evenly onto
a parchment-lined baking sheet.
3. Bake for 20 minutes, then stir the granola, pressing
down with a spatula. Bake for another 1015 minutes, or
until golden brown.
4. Let the granola cool completely before breaking into
pieces. (If setting overnight, cover with another sheet of
parchment once cool.)
5. Assemble the parfait: In parfait glasses or ramekins,
layer the yogurt, berries and granola. Continue until
WKHJODVVHVDUHOOHGQLVKLQJZLWKWKHJUDQRODRQWRS
Drizzle with maple syrup before serving.

www.chilepepper.com | 27
PEPPERS AND PESTO
EGG-WHITE SCRAMBLE

Served on whole-
grain toast, this
low-calorie breakfast
is a great way to use
leftover egg whites
from hollandaise
sauce recipes, like
the one on page 39.
YIELD ABOUT 2 SERVINGS
ZEST FACTOR HOT
PREP TIME 10 MINUTES
COOK TIME 10 MINUTES

TABLESPOON OLIVE OIL

1 RED BELL PEPPER,
CHOPPED
2 JALAPEOS, DICED
RED ONION, DICED
2 GARLIC CLOVES, MINCED
SALT AND PEPPER TO TASTE
4 EGG WHITES
2 TABLESPOONS GREEK
YOGURT
1 TABLESPOON PESTO
SAUCE
TOAST FOR SERVING
HOT SAUCE FOR SERVING

1. In a large skillet over

medium, warm the olive oil.
Saut the peppers, onions
and garlic until softened,
about 57 minutes. Season
with salt and pepper.
2. Meanwhile, beat
together the egg whites and
yogurt, seasoning with salt
and pepper.
3. Stir the pesto into the
skillet mixture and add the
egg whites. As the whites
begin to set, gently stir
to scramble them, about
3 minutes.
4. Divide the scramble onto
the toast slices and serve
immediately with hot sauce,
if desired.
GLUTEN-FREE MINI BANANA
CHOCOLATE CHIP PANCAKES

These satisfying ourless pancakes are easy

to make and fun to eatkeeping the size smaller
makes them easier to ip and hold together.
Depending on how trusty your nonstick cooking
pan might be, you may or may not need to add a
little bit of oil to prevent sticking. To prevent the
pancakes from breaking, cover the pan while
cooking; the steam will help to rm em up.

YIELD ABOUT 2 DOZEN

ZEST FACTOR MILD
PREP TIME 10 MINUTES
COOK TIME 25 MINUTES

2 LARGE EGGS 1. In a blender, puree the eggs, 1 banana, vanilla and spices.
3 RIPE BANANAS, DIVIDED Stir in the chocolate chips.
1 TEASPOON VANILLA 2. Heat a nonstick skillet over medium and add oil if needed.
TEASPOON GROUND CINNAMON Thinly slice the other 2 bananas and set aside.
TEASPOON GROUND NUTMEG 3. Working in batches, drop the batter by the heaping
TEASPOON GROUND CAYENNE tablespoonful into the skillet. Place 1 banana slice in the
CUP MINIATURE DARK CHOCOLATE CHIPS middle of each pancake and cook for 12 minutes per side,
1 TABLESPOON OLIVE OIL PLUS MORE IF NEEDED (OPTIONAL) covered, until golden brown. Serve hot.

TROPICAL AVOCADO SMOOTHIE BOWL

Avocados arent just for guacamole and toast. They

add an extra level of creaminess to this frozen treat
thats lled with bright, tropical avors along with
some spice from roasted habaneros.

YIELD 2 SERVINGS
ZEST FACTOR MILD
PREP TIME 20 MINUTES
COOK TIME 15 MINUTES

2 HABANEROS, SEEDED AND DICED

1 TABLESPOON SUGAR
1 LARGE AVOCADO, SLICED
2 TABLESPOONS CONDENSED MILK
1 CUPS COCONUT MILK
34 CUPS ICE
1 BANANA, SLICED
CUP SLICED PINEAPPLES
CUP TOASTED COCONUT FLAKES
CUP GRANOLA OF YOUR CHOICE (TRY OUR
VERSION ON PAGE 27)

1. Preheat the oven to 400F.

2. Toss the habanero and sugar together. Spread
the mixture onto a parchment-lined baking sheet
and roast for 15 minutes, stirring halfway through.
Set aside to cool.
3. In a blender, puree the avocado, condensed
milk, coconut milk and ice. Pour the smoothie into
2 bowls.
4. Arrange the sliced fruit on top with the
FRFRQXWDNHVDQGJUDQROD*DUQLVKZLWKWKH
habanero and serve.

www.chilepepper.com | 29
 Flash in the

Pan Sick of the same old, same old when the sun
comes up? Fire up these quick and tasty spins
on some of our favorite a.m. staples.
by the Chile Pepper staff

MEDITERRANEAN PROSCIUTTO
AND EGG SKILLET FRITTATA

This is a breakfast one-pot wonder with bright,

summery Mediterranean avors. Its quite
light for something thats topped with bread.

YIELD 6 SERVINGS
ZEST FACTOR MEDIUM
PREP TIME 15 MINUTES
COOK TIME 15 MINUTES

3 TABLESPOONS OLIVE OIL, DIVIDED

1 (3-OUNCE) PACKAGE PROSCIUTTO
8 EGGS
SALT AND PEPPER TO TASTE
1 CUP CHERRY TOMATOES, HALVED
CUP BASIL, CHIFFONADE
23 SLICES CRUSTY ITALIAN BREAD, CUT INTO
-INCH CUBES
2 TABLESPOONS OLIVE OIL
1 CUP SHREDDED MOZZARELLA
2 TEASPOONS RED PEPPER FLAKES

1. Preheat the grill to medium-high.

2. Grease a cast-iron skillet with 1 tablespoon
olive oil. Roll each prosciutto slice into a
rosette shape and evenly space in the skillet.
3. Crack the eggs into the open pockets
between the prosciutto. Season with salt and
pepper. Top with the tomatoes and basil.
4. In a large bowl, toss the bread with the
remaining olive oil. Top the egg mixture with
WKHEUHDGFKHHVHDQGSHSSHUDNHV3ODFHWKH
skillet on the grill and cook with the lid closed
for 15 minutes, until the egg whites are set and
the yolk is slightly runny. Serve hot.

30 | GRILL TIME
 GRILLED DUTCH BABY AND BLACKBERRIES

This style of pancake is also known

as a German pancake, having been
created by immigrants in the early
1900s. The sweet treat reminds us of
certain Danish pastries, pairing well
with the spiced blackberries.
YIELD 68 SERVINGS ZEST FACTOR MEDIUM
PREP TIME 15 MINUTES COOK TIME 20 MINUTES

3 EGGS
CUP FLOUR
CUP MILK
1 TEASPOON VANILLA
1 LEMON, ZESTED, JUICED AND DIVIDED
2 TABLESPOONS SUGAR, DIVIDED
STICK BUTTER
1 CUP BLACKBERRIES
TEASPOON HABANERO DUST
SMOKY STEAK AND EGGS CONFECTIONERS SUGAR FOR DUSTING

These steaks are tender with a hint of caramelization from the 1. Preheat the grill to medium-high on one side.
brown sugarreminiscent of Korean barbecue! Try cooking 2. ,QDEOHQGHUSXUHHWKHHJJVRXUPLONYDQLOODOHPRQ
the eggs in a muffin tin on the grill (we used a simple gas one zest, half the lemon juice and 1 tablespoons sugar.
here) to add a little smokiness. 3. Place the skillet over direct heat and add the butter.
Once the butter melts, move the skillet to indirect heat
YIELD 4 SERVINGS ZEST FACTOR HOT and pour in the batter. Cook with the lid closed for 1520
PREP TIME 15 MINUTES COOK TIME 15 MINUTES minutes, making sure the temperature stays constant.
4. Meanwhile, toss the berries in the remaining lemon
2 CUPS SOAKED WOOD CHIPS OF YOUR CHOICE (WE USED
juice, sugar and cayenne in a bowl. Skewer the berries
HICKORY)
and grill over direct heat for 23 minutes, or until they
1 TABLESPOONS SALT
start to soften.
1 TABLESPOONS BROWN SUGAR
5. Remove the berries from the skewers and place on top
2 TEASPOONS GARLIC POWDER
of the pancake. Dust with confectioners sugar before
TEASPOON GHOST PEPPER POWDER
slicing and serving.
4 (8-OUNCE) RIB-EYE STEAKS
4 TABLESPOONS OLIVE OIL, DIVIDED
8 EGGS
4 JALAPEOS
1 ONION, QUARTERED

1. Preheat one side of the grill to high.

2. Make a packet by folding a few sheets of heavy-duty foil
and add the wood chips. Poke several holes on one side of the
packet. Place holes side up over the hottest part of the grill.
3. Combine the salt, sugar, garlic and pepper powder in a
small bowl. Rub the mixture onto the steaks and brush with 2
tablespoons olive oil. Set aside.
4. %UXVKWKHZHOOVRIDPXIQSDQZLWKWKHUHPDLQLQJRLO
Crack 1 egg into each well. Place the pan over indirect heat
and cook until the egg whites are opaque but the yolks are
still runny, about 1012 minutes.
5. Meanwhile, place the steaks, jalapeos and onions over
direct heat. Cook the steaks for 3 minutes per side. Grill the
jalapeos and onions until slightly charred and softened,
about 57 minutes.
6. Let the steaks rest for 5 minutes before serving with the
eggs, peppers and onions.

www.chilepepper.com | 31
 KICK YOURSELF OUTTA
BED You wont need the snooze button
when you have these super-spicy
ways to start your day.
by Vic Clinco
I DONT THINK IM GOING TOO FAR OUT
ON A LIMB HERE, NOR AM I ALONE ON
THIS: I CAN JUSTIFY ADDING A HEALTHY
DOSE OF HEAT TO MY BREAKFASTIT
SEEMS PERFECTLY ACCEPTABLE TO ME.
They say that breakfast is the most
important meal of the day, so why not
kick up your metabolisms with a big
spicy smack in the mouth?
Back in the 1500s, when the word
breakfast took root, loosely meaning
and originating from the break after a
QLJKWRIIDVWLQJWKRVHQHIRONVNQHZ
it was time to kick off their day right.
Im no historian, so dont quote me on
this, but Im guessing there were no
dollar breakfast sausage burritos at
McDonalds or French toast sticks at
Burger King (not sure how they survived,
just saying). But nowadays we have
so many options to choose fromits
overwhelming but also a great way to
QGLQVSLUDWLRQLQWKHNLWFKHQ
But come on, who doesnt love a big-
ass breakfast prepared in the comfort
of your home, where you can cook your
bacon the way you like it? You can make
those little silver-dollar pancakes like
Grandma used to make. Or even Aunty
Barbaras eggs in a basket. We grown-
ups can do what we want.
So throw on your apron, butter your
VNLOOHWDQGEUHDNRXWWKDWROGZDIH
maker while you breeze through the
incredible recipes in this issue. Push
your heat tolerances with one of my
recipes here, and start your day with a
nice Chile Max burn! CP
32 | CHILE MAX
CHILAQUILES EN FUEGO
A coolwell, actually
it's pretty darn hot
adaptation of this classic
Mexican dish. Hearty
and lling with layers of
avor built upon a bed of
tortillas that may just ll
you up to the point you'll
want to go back to bed!
YIELD 4 SERVINGS
ZEST FACTOR HOT
PREP TIME 25 MINUTES
COOK TIME 30 MINUTES 24 STALE CORN TORTILLAS, CUT
INTO WEDGES
For the sauce: SALT TO TASTE
6 DRIED ANCHOS, STEMMED 4 LARGE EGGS
AND SEEDED 1 CUP SHREDDED CHEDDAR
4 DRIED TRINIDAD SCORPIONS (OR 1 CUP CRUMBLED COTIJA CHEESE
TABLESPOON POWDER) 1 RED ONION, DICED
TEASPOON OLIVE OIL CUP ROUGHLY CHOPPED CILANTRO
SMALL YELLOW ONION, DICED 4 AVOCADOS, THINLY SLICED
4 GARLIC CLOVES, MINCED CUP SPICY SOUR CREAM OR
1 TEASPOON GROUND CUMIN MEXICAN CREMA (SEE RECIPE
TEASPOON DRIED OREGANO ON PAGE 37)
2 CUPS VEGETABLE BROTH
SALT AND PEPPER TO TASTE 1. Make the sauce: In a saut pan
over low, warm the dried peppers to
For the chilaquiles: EULQJRXWWKHDYRUV$GGWKHRLODQG
2 CUPS VEGETABLE OIL increase the heat to medium. Once
1 LARGE SWEET ONION, QUARTERED hot, add the onions and garlic and

sweat for about 2 minutes, until soft
and translucent.
2. Stir in the cumin and oregano
and cook for 1 minute. Add the broth,
salt and pepper, bring to a boil and
cook for about 45 minutes. Remove
from the heat, cover and let sit for
15 minutes.
3. Transfer the mixture to a blender
and puree. Return to the saut pan and
keep warm over low.
4. Make the chilaquiles: In a high-
walled pan, preheat the oil to 350F.
Working in batches, add a few
quartered onions and tortillas to the oil
and fry the tortillas until golden brown,
about 3 minutes. Remove from the oil,
place on a paper towellined plate and
season with salt.
5. Dip the fried tortillas in the warmed
VDXFHLSWRFRDWERWKVLGHVDQG
warm for about 1 minute. Arrange on a
serving platter or large plate. You can
build layers of chips, sprinkling each
layer with cheddar, some of the sauce
you used to dip the chips in and the
diced onions.
6. In a saut pan over medium, fry the
eggs sunny-side up, just until the edges
start to brown ever so slightly. Add
the eggs on top of the layered chips
and drizzle any remaining sauce over
the top. Sprinkle generously with the
Cotija, red onions and cilantro. Add the
avocado slices, fried onions and sour
cream right before serving warm.
SHOCKINGLY HOT
SHIRRED EGGS
Also known as baked eggs, these
creamy but oh-so-spicy delights are
easy to make and taste divine. Don't
get me wrong, this is Chile Max,
and these little beauties are shocking!
If you don't have ramekins, you can
use any small at-bottom dish or
even a heat-safe tea cup.
YIELD 4 SERVINGS
ZEST FACTOR HOT
PREP TIME 10 MINUTES
COOK TIME 15 MINUTES
2 TABLESPOONS BUTTER, DIVIDED
CUP HEAVY CREAM, DIVIDED
4 GHOST PEPPERS, SEEDED
AND MINCED
8 LARGE EGGS, DIVIDED
2 TABLESPOONS GRATED GRUYERE
1 TABLESPOON CHIVES, MINCED
1 TABLESPOON GROUND
CAYENNE
4 SPRIGS THYME
SALT TO TASTE
1. Preheat the oven to 375F.
Coat four 6-ounce ramekins with
the butter and arrange on a
baking sheet.
2. Add 2 tablespoons heavy cream
to each ramekin and top with 1
ghost pepper. Crack 2 eggs into
each ramekin, positioning the yolks
in the center as much as possible
(use a small spoon to move the yolks
if needed).
3. Top with the cheese, chives and
cayenne. Add 1 thyme sprig to each
and season with salt.
4. Bake until the edges set and the
middle is a little loose, about 1213
minutes. Let sit for 2 minutes. Serve
warm in the ramekins.
www.chilepepper.com | 33
ANGRY HU BREAKFAST EGG ROLLS

Hu is Chinese for re, ame, to get very angrybasically sums these

up! These bad boys will slap you in the face and send you headstrong
into you day. All your breakfast favs are rolled up, fried up and red up
for your ery eating pleasure.

YIELD 12 ROLLS ZEST FACTOR HOT

PREP TIME 30 MINUTES COOK TIME 30 MINUTES

1 POUND THICK-CUT BACON

2 TABLESPOONS BUTTER
1 MEDIUM SWEET ONION, DICED BRISKET AND GRAVY
5 GARLIC CLOVES, MINCED
2 GHOST PEPPERS, SEEDED AND DICED A really cool and super-spiced up version of Gam
2 HABANEROS, SEEDED AND DICED Gams Southern biscuits and gravy many of us grew
2 JALAPEOS, SEEDED AND DICED up loving so much. There are levels and depths in
YELLOW BELL PEPPER not only the avor but in heat, thanks to the different
5 LARGE EGGS, BEATEN peppers with different heat proles. The end result?
TEASPOON GROUND CAYENNE An all-over mouth burn with a deep, hearty stick-to-
TEASPOON GROUND CUMIN your-ribs feeling youll be head over heels for. Youll
TEASPOON ONION POWDER thank me for this one.
TEASPOON DRIED OREGANO
1 CUP SHREDDED CHEDDAR YIELD 68 SERVINGS ZEST FACTOR HOT
2 GREEN ONIONS, BIAS CUT PREP TIME 1 HOUR COOK TIME 6 HOURS
SALT AND PEPPER TO TASTE
12 EGG ROLL WRAPPERS For the biscuits:
WATER AS NEEDED 2 CUPS FLOUR, PLUS MORE AS NEEDED
3 CUPS VEGETABLE OIL TEASPOON SALT
1 TEASPOON BAKING POWDER
1. Cook the bacon in a skillet over medium until crispy. Set aside 1/8 TEASPOON BAKING SODA
to drain, reserving the drippings. Add the butter and once melted 5 TABLESPOONS COLD BUTTER, CUBED
add the onions, garlic and peppers and sweat for about 3 minutes, CUP MILK
or until the veggies are soft and translucent. CUP BUTTERMILK
2. Add the eggs and spices, stirring to scramble, about 3 minutes. 2 JALAPEOS, SEEDED AND MINCED
Add the cheese and green onions and cook for 2 minutes. Season 2 HABANEROS, SEEDED AND MINCED
with salt and pepper and remove from the heat. 3 POUNDS STORE-BOUGHT BRISKET, WARMED
3. On a work surface, lay an egg roll wrapper on the diagonal. Place ACCORDING TO PACKAGE INSTRUCTIONS
1 bacon halve right below the center and 1 tablespoons egg
mixture on top. Top with the other bacon halve. For the gravy:
4. From the bottom corner, roll the egg roll toward the top, 1 POUND HOT BREAKFAST SAUSAGE
stopping halfway. Fold in the sides and wet the top corner with TEASPOON OLIVE OIL
water. Continue rolling and press the wet edge down to seal. 3 TABLESPOONS BUTTER
5HSHDWZLWKWKHUHPDLQLQJZUDSSHUVDQGOOLQJ 2 GHOST PEPPERS, SEEDED AND MINCED
5. Preheat the oil in a fryer to 325F. Working in batches, fry the 2 GARLIC CLOVES, MINCED
egg rolls until golden brown, about 3 minutes per side. 1 TEASPOON GROUND CAYENNE
6. Remove from the oil and drain on paper towels. Serve hot. TEASPOON SPANISH PAPRIKA

34 | AUGUST 2017
 COMBUSTIBLE CROCK-O-PAPAS

Inspired by Wecks, a cool breakfast restaurant in Albuquerque, New

Mexico, you just might catch on re with this potato dish, but trust me, that
wont stop you from devouring it.

YIELD 4 SERVINGS ZEST FACTOR HOT

PREP TIME 20 MINUTES COOK TIME 1 HOUR

For the sauce:

TEASPOON OLIVE OIL
6 GARLIC CLOVES, MINCED
1 LARGE YELLOW ONION, DICED
4 DRIED GUAJILLO CHILES, SEEDED
4 DRIED GHOST PEPPERS, SEEDED (OR 1 TABLESPOON POWDER)
2 DRIED MORITA PEPPERS, SEEDED
CUP VEGETABLE BROTH

For the potatoes:

12 SLICES THICK-CUT BACON, ROUGHLY CHOPPED
5 LARGE BAKING POTATOES, DICED
SALT AND PEPPER TO TASTE
6 GARLIC CLOVES, MINCED
1 SHALLOT, MINCED
1 RED BELL PEPPER, DICED
1 GREEN BELL PEPPER, DICED
1 TEASPOON GROUND CUMIN
1 TEASPOON GROUND CAYENNE
1 TEASPOON SPANISH PAPRIKA
1 TEASPOON SOUTHWEST SEASONING
4 LARGE EGGS
TEASPOON GRANULATED GARLIC
2 CUPS SHREDDED CHEDDAR
CUP FLOUR
CUP ROUGHLY CHOPPED CILANTRO
2 CUPS MILK
SALT AND PEPPER TO TASTE
1. 3UHKHDWWKHRYHQWRr)&RDWIRXUUDPHNLQVRUDVPDOOVRXIGLVK
with cooking spray. Set aside.
1. Preheat the oven to 450F.
2. Make the sauce: Warm the oil in a pot over medium-high. Add the
2. 0DNHWKHELVFXLWV&RPELQHWKHRXUVDOW
garlic and onions and sweat for 2 minutes, until soft and translucent. Stir
baking powder and baking soda in a bowl. Add
in the dried peppers and cook for 1 minute. Add the broth and bring to
WKHEXWWHUDQGPL[ZLWK\RXUQJHUVXQWLOFUXPEO\
a boil for about 5 minutes. Reduce the heat and simmer for 15 minutes.
then fold in the peppers. Alternate mixing in both
Transfer the mixture to a blender and puree. Set aside.
milks a little at a time, until the mixture forms a
3. Make the potatoes: In skillet over medium-high, cook the bacon until
smooth dough.
crispy, about 57 minutes. Set aside to drain, reserving the drippings.
3. /LJKWO\RXUDZRUNVXUIDFH5ROOWKHGRXJKRXW
4. In the same skillet, cook the potatoes seasoned with salt and pepper for
into an 8-inch circle, about -inch thick. With a
about 68 minutes. Transfer to the ramekins and top with half the cheese.
1-inch round cookie cutter or a glass, cut
5. Saut the garlic, shallots and veggies in the same skillet for 5 minutes.
12 biscuits. Place the biscuits on a lightly oiled
Add the spices, eggs and bacon. Scramble and cook for 23 minutes.
baking sheet and bake until golden brown, about
Evenly divide the mixture between the ramekins. Tap them on the
1215 minutes.
counter to settle and add the sauce and remaining cheese. Place on a
4. Make the gravy: Warm the oil in a skillet over
sheet pan and bake until the cheese melts, about 56 minutes.
medium and brown and crumble the sausage,
6. Garnish with cilantro and serve hot.
about 57 minutes. Remove the sausage,
reserving the drippings. Add the butter and once
melted add the peppers and garlic and sweat,
DERXWPLQXWHV6ORZO\VWLULQWKHRXU&RRNIRU
2 minutes, until golden in color with a popcorn-
like smell. Stir in the remaining dry ingredients.
Slowly add the milk, stirring until the gravy
thickens. Return the sausage to the pan and
season well, going heavy on the pepper. Reduce
the heat to low and simmer for 1012 minutes,
until the gravy reaches your desired consistency.
5. To serve, slice the biscuits in half, pile on the
warm brisket and drown in gravy.

www.chilepepper.com | 35
 Bringing

Breakfast
Together
The secret to elevating your eggs
or making that short stack feel
over the top? Its in the sauce.
by Vic Clinco

36 | SAUCE & TELL

WITHOUT MOTOR OIL, YOUR CAR ENGINE WILL NOT SPICY SOUR CREAM
OPERATEIT WILL SEIZE UP AND FAIL TO RUN. Similarly,
how can a good breakfast run without a good sauce? Then
take it a bit further: How can we function throughout the
Wait, make my own homemade sour
day without a good sauced-up breakfast? (Not easily, I cream, you say? I do say. Im a huge
say!) Ive rationalized that train of thought in my own mind.
It works for me, and apparently a lot of people feel the
fan of sour cream, and this spiced-
same way. up adaption is crazy delish. Youll nd
Im not sure how it is in your town, but here in Phoenix,
trying to get into a good and popular breakfast joint on the
yourself spooning it on practically
weekend is a challenge won by the early birds getting the everything. Its amazing on a breakfast
worm. If you hit it too late or right after church, man, youre
waiting in line. Why? People love a good breakfast. Whether
burrito, or on my Chilaquiles En Fuego
its a big monster stick-to-your-ribs meal, a healthy option or (see page 32), or any Mexican-inspired
something more fancy-schmancy, we all line up for it. Put in
your name, grab a beeper and in my case, try not to stare at
breakfast delicacy.
the people eating at the table closest to me. But their food
YIELD 2 CUPS ZEST FACTOR HOT
looks so good...
PREP TIME 48 HOURS COOK TIME 5 MINUTES
Like any meal, the addition of a good sauce at breakfast
can make it or break it. For many, the sauce is a side note
TEASPOON OLIVE OIL
until its not good, that is. Then it takes away from the meal.
1 HABANERO, SEEDED AND MINCED
Theres no right or wrong in sauce pairing for the most part,
1 JALAPEO, SEEDED AND MINCED
as long as the chef or cook preparing your breakfast feast
1 RED FRESNO, SEEDED AND MINCED
understands that its truly an important component. A good
2 GARLIC CLOVES, MINCED
sauce should be balanced and not overbearing. It should be
CUP MILK
VXEWOH\HWIXOORIDYRU$QGDVZHVHHVRRIWHQWKURXJKRXW
1 TEASPOON WHITE VINEGAR
the pages of CP, a nice zest and some spice are always
1 TEASPOON LEMON JUICE
welcome friends. Enjoy the recipes in this issue, and good
1 CUP HEAVY CREAM
morning, its breakfast time! CP
1. In a small saucepan over medium-high, warm the oil. Add
the peppers and garlic and sweat, until the veggies soften,
about 23 minutes. Transfer to a paper towellined plate to
SMOKY PEPPER SAUCE
soak up any excess oil and cool.
2. In a large mason jar, combine the pepper mixture, milk,
A perfect complement to any egg dish, this smoky, peppery
vinegar and lemon juice. Screw on the lid and shake well.
sauce gives you and your eggs the zip and zing you need to
Let stand for 10 minutes.
start your day off right.
3. Remove the lid and pour in the heavy cream. Stir well.
Cover the top of the jar with a paper towel and secure with
YIELD 3 CUPS ZEST FACTOR MEDIUM
a rubber band. Let the mixture sit at room temperature
PREP TIME 2 HOURS COOK TIME 15 MINUTES
IRUKRXUVXQWLOUP7KHQVWLUDJDLQUHWXUQWKHOLGDQG
refrigerate for 24 hours. Serve chilled.
2 TABLESPOONS OLIVE OIL
2 RED BELL PEPPERS, SEEDED AND ROUGHLY CHOPPED
4 RED FRESNOS, SEEDED AND ROUGHLY CHOPPED
4 RED THAI CHILES, SEEDED AND ROUGHLY CHOPPED
SWEET ONION, ROUGHLY CHOPPED
8 GARLIC CLOVES, ROUGHLY CHOPPED
2 TABLESPOONS SMOKED PAPRIKA
1 TEASPOON GROUND CAYENNE
SALT AND PEPPER TO TASTE
2 TABLESPOONS RED WINE VINEGAR
1 CUP APPLE JUICE
1 LEMON, JUICED AND ZESTED

1. Warm the oil in a large saucepan over medium-high. Add

the peppers, onions and garlic and saut for 5 minutes.
2. Stir in the paprika and cayenne and cook for 5 minutes,
or until the vegetables soften. Season with salt and pepper.
3. Deglaze the pan with the vinegar and stir in the apple
juice and lemon juice and zest. Remove from the heat and
let cool for 5 minutes.
4. Transfer the mixture to a blender and puree until smooth.
Chill in the refrigerator for at least 2 hours before serving.

www.chilepepper.com | 37
MUSTARD DILL SAUCE
GHOST PEPPERINFUSED MAPLE SYRUP
Mustard + dill + breakfast = one happy guy right here! The avor
combination in this masterpiece is exquisite and gives your Like a little heat with your sweet?
breakfast just enough heat. Try it with your bagels and lox, on a
breakfast sandwich or dolloped on your veggie omelet.
This should do the trick. A simple
infused syrup to spice up your
YIELD ABOUT 1 CUP ZEST FACTOR MEDIUM
PREP TIME 2 HOURS COOK TIME NONE
pancakes, waffles and cornbread,
this syrup tastes even more decadent
3 HABANEROS, SEEDED AND ROUGHLY CHOPPED
2 HARD-BOILED EGG YOLKS
over ice cream or your fruit cup. Its
2 TABLESPOONS WHOLE-GRAIN MUSTARD crazy-good in oatmeal and grits, too.
1 TABLESPOON SHERRY VINEGAR
6 CAPERS PLUS 1 TEASPOON LIQUID YIELD 4 CUPS ZEST FACTOR HOT
1 TEASPOON GROUND MUSTARD PREP TIME OVERNIGHT COOK TIME 10 MINUTES
1 TEASPOON GROUND CAYENNE
CUP OLIVE OIL 1 (1-QUART) JUG PURE MAPLE SYRUP
2 TABLESPOONS MINCED DILL 3 GHOST PEPPERS, STEMMED
1 TEASPOON MINCED PARSLEY
SALT AND PEPPER TO TASTE 1. Warm the syrup in a pot over low.
2. Wearing gloves, cut several small slits in the sides
1. In a blender or food processor, puree the habaneros, egg of the peppers. Add to the syrup and warm through
yolks, mustard, vinegar, capers, caper liquid and dry spices. for 10 minutes.
2. Slowly stream in the oil with the blender on high. 3. Transfer the syrup-chile mixture to a mason jar.
3. Transfer the mixture to a mixing bowl, whisk in the fresh Cover and let sit at room temperature for 24 hours.
herbs and season with salt and pepper. Cover and chill in (The longer you let it sit, the hotter it becomes.)
the refrigerator for 2 hours before serving.

38 | AUGUST 2017
AVOCADO HOLLANDAISE
SIMPLE HABANERO HOT SAUCE
Theres hollandaise sauce, and then theres this spicy
If youre a fan of the habanero pepper, well, my friend,
avocado hollandaisebar raised! Its crazy amazing, its
this crazy-easy sauce might just bring a tear to your
next level. Eggs Benedict, poached eggs, omelets, breakfast
eyeit could be love at rst taste. Not only is it easy to
sandwiches, you name it, and youll nd yourself spooning
make, it goes with almost anything. If you can eat it for
this sauce on it.
breakfast, then you can use this sauce on it.

YIELD 4 CUPS ZEST FACTOR MEDIUM

YIELD 3 CUPS ZEST FACTOR HOT
PREP TIME 5 MINUTES COOK TIME NONE
PREP TIME 4872 HOURS COOK TIME NONE

1 STICK BUTTER
1 POUND HABANEROS
4 RIPE AVOCADOS, ROUGHLY CHOPPED
8 GARLIC CLOVES, ROUGHLY CHOPPED
4 EGG YOLKS
1 SWEET ONION, ROUGHLY CHOPPED
8 GARLIC CLOVES, MINCED
2 TABLESPOONS SALT
2 SERRANOS, ROUGHLY CHOPPED
1 TABLESPOON PEPPER
1 LEMON, JUICED AND ZESTED
2 CUPS WHITE VINEGAR
CUP OLIVE OIL OR TO TASTE
SALT AND PEPPER TO TASTE
1. In a blender or food processor, pulse together the
peppers, garlic, onions, salt and pepper until just
1. Nuke the butter in a microwave-safe bowl, until it melts,
blendedit should be thick and chunky. Transfer to a
about 1 minute. Set aside to cool.
large mason jar, cover with a paper towel and secure
2. Puree the avocados, egg yolks, garlic, peppers (including
with a rubber band. Let sit at room temperature for
the seeds) and lemon juice and zest until smooth.
24 hours.
3. With the blender running on high and the lid on (if
2. Uncover and stir in the vinegar. Cover again with a
possible), slowly pour in the cooled butter. The sauce will
paper towel and secure with a rubber band. Let sit for
thicken up.
another 2448 hours.
4. Repeat with the oil, slowly streaming it in. The sauce
3. Transfer to a blender or food processor and puree
should take on a nice sheen (use less oil if desired).
until smooth. Serve at room temperature or chilled.
5. Season with salt and pepper and enjoy.

www.chilepepper.com | 39
 Meet the Newest
New Mexican
The Lumbre 'L ' at a G
'Lumbre'
'Lu ne
Glance
is the latest
variety to spice NAME:&DSVLFXPDQQXXPFY/XPEUH

up your life. STATUS:1RQ*02QRW\HWFHUWLH

DAYS TO GERMINATION: 21
by Dave DeWitt

DAYS TO MATURITY AFTER

TRANSPLANTING: 80
MY NEIGHBORHOOD
COMMERCIAL GREENHOUSE IS ORIGINATION:6RXWKHUQ1HZ0H R
CALLED AGRA, AND I BUY MY NEW
MEXICO STARTS FROM THEM, HEAT LEVEL:6+8
as I dont have a lot of room in my (hottest New Mexican variety)
greenhouse for germinating seeds.
They gave me some starts of a new POD LENGTH: 47 inches
variety theyre carrying, Lumbre,
ZKLFKWUDQVODWHVWRUHLQ6SDQLVK HARVEST: Green or red
,WVPXFKKRWWHUWKDQWKH6DQGLD
YDULHW\EXWVWLOOKDVDJUHDWDYRU CULINARY USAGE: Any dishes ca g
7KHSRGVDUHVKRUWHUDQGQDUURZHU JUHHQFKLOHLWVSDUWLFXODUO\JRRGL
than other New Mexican varieties, because of its heat.
EXWWKHUHVVWLOOHQRXJKHQGRFDUS
(meat) for roasting. Lumbre was SEEDS:$YDLODEOHIURPWKH+DWFK&
GHYHORSHGE\-LPP\/\WOHRI6RODU ([SUHVVRQOLQH
'U\&KLOHLQ6DOHPQHDU+DWFK/\WOH
LVWKHVRQRI%LJ-LP/\WOHIRUZKRP CULTIVATION: Its grown just lik y
WKHZRUOGIDPRXV%LJ-LPYDULHW\LV other New Mexican chile.
QDPHGVLQFHKHGHYHORSHGLW7KH
SRGVL]HLVIRXUWRVHYHQLQFKHVDQG
the heat scale is tantamount to a
MDODSHRRUVHUUDQR,WVHUYHVDVD
JRRGDGGLWLYHWRNLFNXSPLOGVDXFHV
and dishes. You dont need to use
PXFK/XPEUHWRVSLFHXS\RXU
favorite dish, either! What follows
are some facts about the 'Lumbre,"
and then some of my favorite ways
to cook with it. Enjoy! CP

ABOVE:*52:(5-,00</<7/(

40 | CHILE PEPPER CULINARY INSTITUTE

HIGH C SALSA
This all-purpose chunky salsa is a good
source of vitamin C, and is low in sodium
to boot. There are four sources of C in the
this recipe: the chiles, the tomatoes, the
parsley, and the lime juice. Although
vitamin C is impacted after contact
with air, this salsa contains such a large
amount that a single serving still meets
the daily requirement. Note: Although
this chile is usually roasted and peeled to
get rid of the tough skin, when fresh and
nely diced, the skin isnt a problem. This
salsa can be served as a dip with chips, as
a salsa over dishes such as burritos
or steaks, or over shredded lettuce as a
salad dressing.
YIELD$%287&836
ZEST FACTOR+27
PREP TIME+285
COOK TIME NONE
1 /21*/80%5(32'2560$//(5
21(66(('('$1'),1(/<',&('
4 720$72(6',&('
1 0(',805('21,21',&('
1 *$5/,&&/29(0,1&('
2 7$%/(632216&+233('&,/$1752
25,7$/,$13$56/(<
2 7$%/(6322169(*(7$%/(2,/
2 7$%/(632216/,0(-8,&(
7($63221*5281'&80,1
7($63221*5281'&/29(6
Combine all the ingredients in a bowl.
Allow the salsa to sit for at least 1 hour
before serving.
PICADILLO PICANTE
This famous Cuban dish is of Spanish origin, and
variations can be found in most Latin-American
countries. Picadillo is a kind of Latin hash,
made with either shredded or ground meats, and
traditionally served with white rice, black beans and
fried plantains. It works as an entre or as a lling for
burritos or tacos. Or try it topped with poached eggs
for breakfast.
YIELD$%2876(59,1*6 ZEST FACTOR+27
PREP TIME0,187(6 COOK TIME0,187(6
1 3281'325.&8%(' 1. In a skillet over medium-high,
2 7$%/(6322169(*(7$%/(2,/ EURZQWKHSRUNLQWKHRLO$GGWKH
1 &83&+233('21,216 onions and garlic and saut until
3 *$5/,&&/29(60,1&(' soft, about 35 minutes.
3 /80%5(32'652$67(' 2. Add the remaining ingredients,
3((/('6(('('$1'&+233(' H[FHSWWKHROLYHVDQGDOPRQGV
2 &836&+,&.(1%527+ 6LPPHUIRUPLQXWHVXQWLOWKH
2 60$//720$72(63((/(' meat is tender and most of the liquid
6(('('$1'&+233(' is absorbed.
2 7$%/(6322165$,6,16 3. Add the olives and almond, mix to
2 7$%/(6322165(':,1(9,1(*$5 combine and serve warm.
7($63221*5281'&,11$021
7($63221*5281'&80,1 Variation:8VHEHHILQSODFHRIWKH
7($63221*5281'&/29(6 SRUNDQGDGGEDQDQDVDQGFKRSSHG
1/8 7($63221*5281'$//63,&( SLQHDSSOHLQSODFHRIWKHUDLVLQVDQG
6$/7$1'3(33(5727$67( ROLYHV6KUHGWKHPHDWLQVWHDGRI
&833,0,(172678))('*5((1 OHDYLQJLWLQFXEHVXVHDVDOOLQJIRU
2/,9(6&+233(' burritos or tacos.
&83%/$1&+('$/021'6&+233('
LESSON 30.A LUMBRE
 Lumbre
After Your Slumber
Heres how to
negotiate the balance
for breakfast.
by Rick McMillen

THE CHALLENGE WITH THE LUMBRE:

I HAVE ABSOLUTELY NO EXPERIENCE
WITH IT!
7KHJRDORIWKLVFROXPQLVWRVSUHDG
DZDUHQHVVDERXWSHSSHUVZKHWKHUWKH\UH
VWDSOHVQHZRUXQGHUXVHGLQ\RXUNLWFKHQ
The end game, of course, is to show you
new ways to cook with them. Thats quite
a feat!
%UHDNIDVWFDQEHSRODUL]LQJSLWWLQJ
VZHHWDJDLQVWVDYRU\,HQOLVWHGWKHKHOS
of my wifeand her major sweet tooth
WRFRPHXSZLWKERWKRSWLRQVIRU\RXU
every mood.
:LWKWKH/XPEUHSHSSHU,UDSLGO\
discovered that by removing the
membranes and seeds, and using only
WKHORZHUKDOIRIWKHPHDW\SRUWLRQRIWKH
SRG,FRXOGVLJQLFDQWO\WHPSHUWKHKHDW
,IRXQGWKDWWKHPLOG\HWGLVWLQFWLYHDYRU
married well with sweet notes. But if you SPICY LUMBRE PICO DE GALLO
ZDQWWRNHHSWKHVSLFHOHDYHWKHVHHGV
DQGPHPEUDQHVURXJKO\FKRSWKHHQWLUH Sometimes the best recipes are created unintentionally and organically. Case in
SHSSHUDQGDGGWRDQ\SLFRGHJDOORIRU point: this pico! I was xing a Bloody Mary when I had the epiphany to add the
a treat! spicy cocktail mix to pico de gallo. Wow! This is great both at room temperature or
3HUVRQDOO\,ORYHEUHDNIDVWDQ\WLPHRI chilled. However, for best results, use on the same day you prepare it.
the dayeven as a late-night snack. Who
GRHVQWOLNHDKHDOWK\SRUWLRQRIHJJV YIELD6(59,1*6 ZEST FACTOR0(',80+27
bacon and hash browns after a long PREP TIME0,187(6 COOK TIME NONE
evening of drinking and dancing with
friends! I certainly do! CP 2 0(',80720$72(66(('('$1'&+233('
1/3 &83528*+/<&+233('&,/$1752
1/3 &83&+233(':+,7(21,216
1 0(',80/80%5(528*+/<&+233('
&8363,&<%/22'<0$5<0,;
1 7$%/(63221/,0(-8,&(

Combine all the ingredients in a mixing bowl. Try serving with lightly toasted
)UHQFKEUHDGDQGVXQQ\VLGHXSTXDLOHJJVZLWKDEORRG\0DU\RQWKHVLGH

42 | CHILE PEPPER CULINARY INSTITUTE

DOUGHNUT LUMBRE RASPBERRY FRENCH TOAST

Dont toss those day-old doughnuts to the birdsuse

them. I pureed the Lumbre with raspberries and maple
syrup for this recipe, and the results were simply divine!
YIELD6(59,1*6  ZEST FACTOR MILD
PREP TIME0,187(6  COOK TIME0,187(6

6 */$=(''28*+1876
2 &8360$3/(6<583
2 &8365$63%(55,(6',9,'('
1 /$5*(/80%5(6(('6$1'0(0%5$1(65(029('$1'0,1&('
2 (**6
2 7$%/(632216+($9<&5($0
2 7$%/(632216%877(5
:+,33('&5($0)256(59,1*
0,17)25*$51,6+
*5281'&$<(11(25&,11$021)25*$51,6+

1. 6OLFHRIIWKHWRSVDQGERWWRPVRIWKHGRXJKQXWVDQGVHWDVLGH6DYHWKH
VFUDSVIRUFRIIHHGLSSLQJ
2. ,QDVDXFHSDQRYHUPHGLXPKLJKDGGWKHV\UXSFXSUDVSEHUULHVDQG
WKHSHSSHUV&RRNVWLUULQJRFFDVLRQDOO\XQWLOWKHSHSSHUVVRIWHQDERXW
PLQXWHV$OORZWKHPL[WXUHWRFRRO3XUHHLQDEOHQGHUDQGVHWDVLGH
3. Whisk together the eggs and heavy cream in a small bowl. Melt the butter
LQDVPDOOSDQRYHUPHGLXPKLJK'UHGJHWKHGRXJKQXWVLQWKHHJJPL[WXUH
FRDWLQJERWKVLGHV3ODFHLQWKHSDQDQGFRRNIRUDERXWPLQXWHVRUXQWLO
golden brown. STRAWBERRYMINT
4. 7RVHUYHSODFHWKHGRXJKQXWVLQWKHFHQWHURIDVHUYLQJGLVK7RSZLWKWKH LUMBRE SAUCE
V\UXSDQGZKLSSHGFUHDPDQGJDUQLVKZLWKWKHUHPDLQLQJUDVSEHUULHVPLQWDQG
VSLFH6HUYHZDUP This might be my favorite dessert
sauce Ive ever made! I could devour it
completely on its own, but I love to serve
it over fruit like berries and grapes or
ice cream. Have whipped cream handy
for serving.

YIELD6(59,1*6
ZEST FACTOR MILD
PREP TIME29(51,*+7
COOK TIME0,187(6

2 &836675$:%(55,(6528*+/<
&+233('
1 /$5*(/80%5(6(('6$1'
0(0%5$1(65(029('$1'
MINCED
1 &8368*$5
1 25$1*(-8,&('
&83&+233('0,17

1. ,QDVDXFHSDQRYHUPHGLXPKLJK
DGGWKHVWUDZEHUULHVSHSSHUVDQG
VXJDU&RRNXQWLOWKHSHSSHUVVRIWHQ
about 57 minutes. Remove from the
heat and stir in the orange juice and
PLQW6HWDVLGHWRFRRO
2. 2QFHFRROHGSXUHHWKHPL[WXUH
in a blender. Refrigerate overnight to
thicken before serving.

LESSON 30.B LUMBRE

 [7 DAYS, 7 WAYS]

BREAKFAST
IN BED
YoUR
LiVINg
RoOM
Entertain a crowdeven a pain-in-the-butt
picky onewith these special-occasion
breakfast dishes that can easily stand
in for lunch or dinner as well. Just add a
side of berries or fruit and some mimosas
(youre going to need some to deal with the
relatives!) and juice, and consider yourself
set. Weve kept the prep time to a minimum,
so go ahead, hit that snooze button.
by the Chile Pepper staff
Su N DAy #2
Su N DAy #1

Su N DAy #4
Su N DAy #3
Su N DAy #5

Su N DAy #6
Su N DAy #7

44 | FEATURE
www.chilepepper.com | 45
SuNDAy #1
ITALIAN SAUSAGE AND
EGGS IN PURGATORY
A simple yet spicy dish
for breakfast, brunch or
even a cozy supper, these
eggs are on the table in
less than 30 minutes!
(Pictured on page 59.)
YIELD 4 SERVINGS
ZEST FACTOR MEDIUM
PREP TIME 10 MINUTES
COOK TIME 15 MINUTES
POUND HOT ITALIAN SAUSAGE
ONION, CHOPPED
2 GARLIC CLOVES, MINCED
2 (14.5-OUNCE) CANS DICED FIRE-
ROASTED TOMATOES
1 TEASPOONS RED PEPPER
FLAKES
SALT AND PEPPER TO TASTE
4 EGGS
CUP GRATED ASIAGO OR
PARMESAN
CHOPPED BASIL FOR GARNISH
WARM CRUSTY BREAD FOR SERVING
1. In a skillet over medium-high,
brown and crumble the sausage.
Add the onions and garlic and cook
until tender, about 3 minutes.
2. Add the tomatoes, red pepper
DNHVVDOWDQGSHSSHUDQGFRRNIRU
about 5 minutes.
3. 8VLQJDODUJHVSRRQPDNHIRXU
wells in the tomato sauce and crack
1 egg into each.
4. Top with the cheese, salt and
pepper. Cover with a lid and cook
until the egg whites are set, about
56 minutes.
5. Garnish with the basil and serve
with warm crusty bread.
46 | AUGUST 2017
SuNDAy #2
SMOKED GOUDA AND SAUSAGE GRITS CASSEROLE
Imagine that youre standing in the buffet line, waiting to customize your omelet. The
same goes here: You can easily sub in or add your favorite ingredients. Dont be shy if
you want double the meat or baconits your kitchen, after all.
YIELD 810 SERVINGS PREP TIME 40 MINUTES
ZEST FACTOR MEDIUM COOK TIME 50 MINUTES
2 CUPS WATER jalapeos and the salt. Bring to a boil,
2 CUPS HALF-AND-HALF, DIVIDED then gradually stir in the grits. Reduce
3 TABLESPOONS BUTTER WKHKHDWFRYHUDQGVLPPHUIRU
2 JALAPEOS, SEEDED, DICED AND minutes, stirring occasionally. Remove
DIVIDED IURPWKHKHDWDQGVWLULQFXSFKHHVH
1 TEASPOONS SALT until melted. Set aside to cool.
1 CUP QUICK-COOKING GRITS 3. Meanwhile, in a skillet over medium,
1 CUP SHREDDED SMOKED GOUDA, brown and crumble the sausage.
DIVIDED Add the onions, mushrooms and the
1 POUND SPICY BREAKFAST SAUSAGE remaining jalapeos, cooking until just
ONION, CHOPPED tender, about 3 minutes. Set aside.
1 (8-OUNCE) PACKAGE SLICED BABY 4. Once the grits have cooled, whisk
BELLAS 2 eggs into the mixture. Pour into the
10 EGGS, DIVIDED EDNLQJGLVKDQGEDNHIRUPLQXWHV
SALT AND PEPPER TO TASTE 5. In a large bowl, beat together
HOT SAUCE TO TASTE FXSKDOIDQGKDOIDQGWKHUHPDLQLQJ
eggs. Stir in the sausage mixture
1. Preheat the oven to 350F. Coat a and remaining cheese. Season with
13-x-9-inch baking dish with cooking salt and pepper. Pour the egg mixture
spray and set aside. RYHUWKHWRSDQGEDNHIRU
2. In saucepot over high, add the water, PLQXWHV/HWVWDQGIRUDERXWPLQXWHV
FXSVKDOIDQGKDOIWKHEXWWHUKDOIWKH EHIRUHVHUYLQJ
SuNDAy #3
BREAKFAST GNOCCHI
CARBONARA

Were deviating from the true

denition of carbonara, but still
using the principles of the pasta
sauce by using spicy chorizo and
topping it all off with a sunny-side-
up egg. The end result is perfect for
breakfast, brunch and dinner.

YIELD 4 SERVINGS
ZEST FACTOR MILD
PREP TIME 10 MINUTES
COOK TIME 15 MINUTES

4.5 OUNCES PORK CHORIZO

1 (16-OUNCE PACKAGE) MINI
POTATO GNOCCHI
4 LARGE EGGS
SALT AND PEPPER TO TASTE
CUP FRESHLY GRATED
PARMESAN
CHOPPED CILANTRO FOR GARNISH

1. In a skillet over medium-high,

EURZQDQGFUXPEOHWKHFKRUL]RIRU
about 5 minutes. Add the gnocchi
DQGFRRNIRUDQRWKHUPLQXWHV
or until the gnocchi are cooked
through and a little crispy.
2. In a separate skillet, cook the eggs
sunny-side up, about 3-5 minutes,
seasoning with salt and pepper.
3. To serve, divide the gnocchi
DPRQJIRXUSODWHVDQGWRSHDFK
ZLWKDIULHGHJJ*DUQLVKZLWKWKH
Parmesan and cilantro.
SuNDAy #4
MCHILE PEPPER

Our version of McDonalds

McGriddle is served family style. A
little sweet, a little spicy and a little
savory, its a chileheads dream
come true.

YIELD 4 SERVINGS
ZEST FACTOR MEDIUM
PREP TIME 10 MINUTES
COOK TIME 15 MINUTES

2 CUPS PANCAKE MIX

CUP WATER
3 HABANEROS, SEEDED AND
MINCED
6 EGGS
1 CUP MILK
4 COOKED BREAKFAST SAUSAGE
LINKS, SLICED
1 CUP SHREDDED HABANERO
CHEDDAR
SYRUP FOR SERVING (LIKE VICS GHOST
PEPPER INFUSED MAPLE SYRUP
ON PAGE 38)

1. Preheat the oven to 350F. Coat

a 9-x-9-inch casserole dish with
cooking spray and set aside.
2. Combine the pancake mix, water
and habaneros in a bowl. Pour the
mixture into the casserole dish and
EDNHIRUPLQXWHV
3. Whisk together the eggs and milk
in a bowl, then add the sausage and
pour over the parcooked pancake.
5HWXUQWRWKHRYHQIRU
minutes, or until cooked through.
Serve warm.
 SuNDAy #6
DOUBLE-MEAT HASH BROWN CASSEROLE

Perfect for a Sunday brunch with family

and friends, this casserole dish has it all
the bread, the meat and the cheese. All
you need to complete the buffet is a side
of fresh fruit and juice.
YIELD 4 SERVINGS ZEST FACTOR MEDIUM
SuNDAy #5 PREP TIME 10 MINUTES COOK TIME 1 HOUR

AVOCADO SALSA VERDE BREAKFAST 1 POUND JALAPEO BACON, CHOPPED

ENCHILADAS 1 POUND HOT BREAKFAST SAUSAGE
1 (26-OUNCE) BAG FROZEN SHREDDED HASH BROWNS
Traditional enchiladas are made with corn tortillas, but 1 CUP SHREDDED CHEDDAR
weve opted for our, which makes these a cross between a 1 CUP SHREDDED PEPPER JACK
breakfast taco and an enchilada. Feel free to use corn, or try 8 EGGS
half and half to see which best suits your taste buds. 2 CUPS MILK
SALT AND PEPPER TO TASTE
YIELD 8 SERVINGS ZEST FACTOR MEDIUM
PREP TIME 20 MINUTES COOK TIME 25 MINUTES 1. Preheat the oven to 350F.
2. In a large skillet, cook the bacon and sausage over
For the enchiladas: PHGLXPXQWLOFULVS\DQGFRRNHGWKURXJKDERXW
6 STRIPS BACON minutes. Set aside.
4 GREEN ONIONS, SLICED 3. Meanwhile, in a large bowl, combine the hash browns,
2 JALAPEOS, SEEDED AND DICED bacon, sausage and cheeses. Pour into a lightly greased
2 CUPS SHREDDED ROTISSERIE CHICKEN 9-x-13-inch baking pan.
6 EGGS 4. Whisk together the eggs and milk in a bowl and pour
CUP MILK over the hash browns.
SALT AND PEPPER TO TASTE 5. %DNHIRUPLQXWHVRUXQWLOWKHHJJVDUHVHW/HWFRROIRU
1 TABLESPOON HOT TACO SEASONING PLQXWHVEHIRUHVHUYLQJ
8 FLOUR TORTILLAS
1 CUP SHREDDED CHEDDAR
1 AVOCADO, SLICED

For the salsa verde:

1 (16-OUNCE) JAR SALSA VERDE
1 AVOCADO, SLICED

1. Preheat the oven to 350F.

2. In skillet over medium, cook the bacon until just crispy.
Set aside to drain and crumble when cooled. Add the green
RQLRQVUHVHUYLQJVRPHIRUJDUQLVKDORQJZLWKWKHMDODSHRV
and chicken to the skillet. Cook until the veggies are just
tender, about 34 minutes.
3. In a large bowl, whisk together the eggs and milk and
season with salt and pepper. Add the eggs, bacon and taco
VHDVRQLQJWRWKHVNLOOHW6WLUDQGVRIWVFUDPEOHWKHHJJV
5HPRYHWKHVNLOOHWIURPWKHKHDWEHIRUHWKHHJJVDUHIXOO\
cooked. Set aside.
4. Make the salsa: Puree the salsa and avocado in a blender.
Spread cup salsa in a 9-x-13-inch baking dish.
5. /D\WKHWRUWLOODVRQDZRUNVXUIDFHDQGHYHQO\GLYLGHWKH
egg mixture and cheese between each tortilla. Roll the
tortillas up and place seam side down in the baking dish.
3RXUFXSVDOVDRYHUWKHWRS%DNHIRUPLQXWHV
6. Garnish with the reserved green onions and sliced
avocado. Serve hot.

www.chilepepper.com | 49

CHILE BITE:
BIRDS NEST FRIED RICE
Our executive editor had a version of this leftover fried rice
breakfast at her sisters house in California last summer.
The day before, at a ladies lunch out with her nieces in tow,
the girls would not let her nish her fried rice or Japanese
mayo; they commanded her to save some for the next days
breakfast. The nests they made were so delicious that we
here at CP had to develop our own version. We used leftover
white rice, since it might be more readily on hand.
YIELD 4 SERVINGS ZEST FACTOR MILD
PREP TIME 10 MINUTES COOK TIME 20 MINUTES
2 CHINESE SAUSAGE LINKS, CHOPPED
34 CUPS COOKED JASMINE RICE
1 TABLESPOON SOY SAUCE
TEASPOON GARLIC POWDER
3 TABLESPOONS JAPANESE MAYONNAISE
1 CUP FROZEN PEAS AND CARROTS
1 GREEN ONION, SLICED
4 EGGS
1. ,QDODUJHVNLOOHWRYHUPHGLXPKLJKFRRNWKHVDXVDJHIRU
about 2 minutes. Add the rice, soy sauce and garlic powder
DQGVWLUIU\XQWLOWKHULFHLVHYHQO\FRDWHGDERXWPLQXWHV
2. $GGWKHPD\RDQGIUR]HQYHJJLHVDQGFRQWLQXHVWLU
IU\LQJIRUDQRWKHUPLQXWHV
3. 0DNHIRXUZHOOVLQWKHULFHDQGFUDFNHJJLQWRHDFK
Cover the skillet and let the eggs cook until the whites are
opaque and the yolks runny, about 56 minutes.
4. Scoop the eggs and surrounding rice into a bowl and
serve hot, breaking the yolks so they seep into the rice.
50 | AUGUST 2017
SuNDAy #7
SMOKY CROQUE MADAME
This French sandwich is a decadent version
of a grilled ham-and-cheese; its so fancy
that youre supposed to eat it with a fork
and knife. (We wont tell if you dont!) Its
exactly like a croque monsieur, only it has
a fried egg on top, which takes it to another
leveland to brunch. This issue, we fell in
love with smoked Gouda and used it here in
place of the traditional Gruyre.
YIELD 2 SANDWICHES ZEST FACTOR MILD
PREP TIME 20 MINUTES COOK TIME 20 MINUTES
For the cheese sauce:
3 TABLESPOONS BUTTER
1 TABLESPOONS FLOUR
1 CUP HEAVY CREAM
TEASPOON GROUND CAYENNE
PINCH NUTMEG
SALT AND PEPPER TO TASTE
1 CUPS SHREDDED SMOKED GOUDA
For the sandwiches:
2 TABLESPOONS BUTTER
4 SLICES BREAD
2 TABLESPOONS SPICY MUSTARD
4 SLICES HAM
CUP SHREDDED SMOKED GOUDA
2 LARGE EGGS
SALT AND PEPPER TO TASTE
GREEN ONIONS FOR GARNISH
1. Make the cheese sauce: Melt the butter in a small
VDXFHSRWRYHUPHGLXPKLJKDQGVWLULQWKHRXU&RRNIRU
23 minutes, then stir in the cream, cayenne and nutmeg.
6HDVRQZLWKVDOWDQGSHSSHU&RRNIRUDQRWKHUPLQXWHV
letting the sauce thicken. Stir in the cheese until it melts,
WKHQUHPRYHWKHSRWIURPWKHKHDW6HWDVLGH
2. Make the sandwiches: Preheat the oven to broil.
3. 0HOWWKHEXWWHULQDVNLOOHWRYHUPHGLXP*ULOOHDFKVLGHRI
the bread until golden brown, about 12 minutes. Remove
IURPWKHVNLOOHWDQGSODFHRQDEDNLQJVKHHW
4. Spread the mustard evenely on each bread slice, then
top with 1 piece ham. Spread some cheese sauce on two
RIWKHVDQGZLFKKDOYHVWKHQWRSZLWKWKHRWKHUWZRKDOYHV
6SUHDGPRUHFKHHVHVDXFHRQWRSRIWKHWZRVDQGZLFKHV
DQGVSULQNOHZLWKWKH*RXGD%URLOIRUPLQXWHVXQWLOWKH
cheese melts and turns golden brown in color.
5. 0HDQZKLOHIU\WKHHJJVVXQQ\VLGHXSLQWKHVNLOOHWXVHG
to grill the bread. Top each sandwich with 1 egg, season with
salt and pepper and garnish with green onions. Serve hot.
www.chilepepper.com | 51
 WA LES THAT

WW
52 | FEATURE
 :DIHVKDYHDOZD\V IM GOING TO STRING TOGETHER
ONE OF THE GREATEST TWO-WORD
EHHQDSRSXODU COMBINATIONS IN THE ENGLISH
LANGUAGE: SAVORY WAFFLES.
EUHDNIDVWRUEUXQFK *URZLQJXSWKHRQO\ZDIHVDYDLODEOH
to me were the kind plucked from the
RSWLRQEXWZKHQ\RX IUHH]HUDQGSRSSHGLQWRDWRDVWHU
,XVXDOO\VRDNHGWKHPLQEXWWHUDQG
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ZRXOG0\ZDIHVZHUHVXJDUERPEV
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(YHU\WKLQJFKDQJHGZKHQ,ZDV
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ZDIH7KLVZDV\HDUVDJRZKHQ,UVW
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LQIDPRXV6RXWKHUQVSHFLDOW\FKLFNHQ
WKHELWPRMLV DQGZDIHV0\UVWWKRXJKWZDV
Wow, what a strange combination.
RQWRSRIDZDIH"7XUQVRXW,GR
1RZ,VHHYHUVLRQVRIFKLFNHQDQG
ZDIHVRQPHQXVDOORYHUWKHFRXQWU\
,WVDSRSXODUEUHDNIDVWDQGRUEUXQFK
LWHPWKDWKDVPRYHGIDUEH\RQGLWV
6RXWKHUQURRWV
7KHSDLULQJRIVDYRU\DQGVZHHW
KDVDOZD\VEHHQFODVVLFSDUWLFXODUO\
LQRXUFKLOHIRFXVHGZRUOGEXW
ZDIHVOHQGWKHPVHOYHVWRDOOPDQQHU
RIGHOLFLRXVFRPELQDWLRQV,TXLFNO\
IRXQGP\VHOIH[SHULPHQWLQJZLWK
DYRUV,SUHIHU5HDGRQIRUVRPH
RIWKHVWDQGRXWV1RWH0\ZDIH
PDNHUPDNHV%HOJLDQVW\OHVHYHQ
LQFKZDIHVWKDWDUHQLFHDQGWKLFN
Your \LHOGVDQGFRRNLQJWLPHV
PD\YDU\VRSOHDVHIROORZ\RXUZDIH
by Mike Hultquist photos by Patty Hultquist Who would want fr CP

SERRANO-CHEDDAR WAFFLES

In my savory waffle experimenting, Ive found

my favorite additions is cheese. The cheese pe
batter so you get that cheesy avor in every bit
recipe, cheddar complements the cornmeal ba ll
as the serrano peppers.
YIELD6(59,1*6 ZEST FACTOR 0(',80
PREP TIME0,187(6 COOK TIME0,187(6

2
1
/$5*((**6
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VRND\LIWKHUH
8 5. 6SUD\DZDIHLURQ
7$%/(632216%877(5
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1 &83&2510($/
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1 7($63221%$.,1*62'$
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0$3/(6<583$1'0(;,&$1
&5(0$)256(59,1*
1. ,QDPL[LQJERZOEHDW
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DQGEXWWHU
2. $GGWKHFKHHVHVHUUDQRV
VDOWDQGSHSSHU
3. ,QDVHSDUDWHERZOZKLVN
WRJHWKHUWKHGU\LQJUHGLHQWV
4. &RPELQHWKHZHWDQGGU\
LQJUHGLHQWVVWLUULQJXQWLOQHDUO\
VPRRWKLW
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Three Easy Ways
ZLWKFRRNLQJVSUD\DQG
to Take Your Waffles
preheat according to your Up a Notch
PRGHOVLQVWUXFWLRQV
+HUHDUHVRPHELWVRIDGYLFHIRUHYROYLQJ\RXU
6. 3RXULQWKHZDIHEDWWHU
QRRNVIURPHYHU\GD\WRH[WUDRUGLQDU\
LQEDWFKHVDQGFRRNIRU
PLQXWHVXQWLOFRRNHGWR\RXU
MIX FLAVOR ELEMENTS INTO THE BATTER.
GHVLUHGGRQHQHVV
7\SLFDOZDIHEDWWHULVQRWFRPSOH[EXWLWHDVLO\
7. *DUQLVKWKHZDIHV
LQFRUSRUDWHVPDQ\GLIIHUHQWLQJUHGLHQWV7KLQN
ZLWKVHUUDQRVLIGHVLUHGDQG
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VHUYHZLWKPDSOHV\UXSDQG
QDPHLW*RZLWK\RXUIDYRULWHDYRUV
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USE A SAUCE OR SWEET DRIZZLE. :DIHV
FDQEHGU\QRPDWWHUKRZ\RXPDNHWKHPVR
OHWPRLVWXUHGRLWVPDJLF(YHQWKRXJKPDSOH
V\UXSLVJUHDWFRQVLGHURWKHURSWLRQVOLNHKRQH\
SHSSHUMDPRUDVDYRU\VZHHWKRPHPDGHVDXFH
ADD MEAT OR EGGS. 6DYRU\ZDIHVZLWK
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WUDQVIRUPWKHHQWLUHGLVK$OVRWKH\RONIURPD
SRDFKHGHJJFDQDGGPRLVWXUHDQGGHOLYHUWKDW
FUDYHZRUWK\JRRH\WH[WXUH<HVSOHDVH

www.chilepepper.com | 53
SPICY WAFFLES WITH SWEET ROASTED RED PEPPER SAUCE AND
CHARRED PINEAPPLE

You can really spice things up with an extra-spicy chile powder,

such as ghost or 7-Pot. I grind my own at home and sometimes add
a bit to the batter. Balance the heat with charred pineapple and a
homemade sweet red pepper sauce.

YIELD6(59,1*6 ZEST FACTOR+27 PREP TIME0,187(6 COOK TIME0,187(6

For the red pepper sauce: 2 7($632216%$.,1*32:'(5 EHDWWRJHWKHUWKHHJJVEXWWHUPLON

2 52$67('5('%(//3(33(56 1 7($63221%$.,1*62'$ DQGEXWWHU
&+233(' 1 7($632216$/7 4. ,QDVHSDUDWHERZOZKLVNWRJHWKHU
2 520$720$72(6&+233(' 2 7$%/(63221663,&<&+,/(32:'(5 WKHGU\LQJUHGLHQWV
4 7$%/(632216+21(<3/86025(
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9,1(*$5
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2 7($632216*5281'&$<(11(
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54 | AUGUST 2017
,86('*+2673(33(5 5. &RPELQHWKHZHWDQGGU\LQJUHGLHQWV
6$/7$1'3(33(5727$67(
For the pineapple:
3,1($33/(6/,&(',1725,1*6
2 7$%/(6322162/,9(2,/
1 7$%/(63221&$<(11(
%877(5)256(59,1*
1. 0DNHWKHUHGSHSSHUVDXFH3ODFH
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VWLUULQJMXVWXQWLOQHDUO\VPRRWK
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9. 7RVHUYHWRSZLWKEXWWHUFKDUUHG
SLQHDSSOHUHGSHSSHUVDXFHDQGH[WUD
KRQH\LIGHVLUHG
BARBECUE WAFFLES WITH PULLED PORK
AND POACHED EGG

Whenever we have leftover pulled pork, I think breakfast.

Pulled pork is a welcome addition to hashes, stuffed
crepes, omelets and yes, savory waffles. This version with
barbecue sauce is topped with a poached egg, becauseits
just so good.

YIELD6(59,1*6 ZEST FACTOR0,/'

PREP TIME0,187(6 COOK TIME0,187(6

8 /$5*((**6',9,'('
1  &836%877(50,/.
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2 7($632216%$.,1*32:'(5
1 7($63221%$.,1*62'$
SAVORY WAFFLES WITH PAN-CRISPED
1 7$%/(63221&+,/(32:'(5
ANDOUILLE AND CREOLE HOLLANDAISE
1 7($632216$/7
1 3281'35(3$5('38//('325.
This recipe surely solicited a wow from my taste
1 7$%/(63221:+,7(9,1(*$5
testers. The crispy andouille is juicy with fat and the
hollandaise is rich, so prepare yourself for a bit
1. ,QDPL[LQJERZOEHDWWRJHWKHUHJJVEXWWHUPLONDQG
of decadence.
EXWWHU6WLULQWKHEDUEHFXHVDXFH
2. ,QDVHSDUDWHERZOZKLVNWRJHWKHUWKHGU\LQJUHGLHQWV
YIELD6(59,1*6 ZEST FACTOR0,/'
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PREP TIME0,187(6 COOK TIME0,187(6
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LQWKHYLQHJDU6ZLUOWKHZDWHUWRFUHDWHDZKLUOSRROHIIHFW
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&UDFNWKHUHPDLQLQJHJJVRQHDWDWLPHLQWKHFHQWHUDQG
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62'$ preheat according to your
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7($632213(33(5 5. 3RXULQWKHZDIHEDWWHU
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1 7($632212/,9(2,/ \RXUGHVLUHGGRQHQHVV
1 3281'6$1'28,//( 6HWDVLGH
6/,&(' 6. 0DNHWKHDQGRXLOOH$GG
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For the Creole hollandaise: DQGEURZQWKHDQGRXLOOH
2 /$5*((**<2/.6 XQWLOFULVS\
1 7($63221&2/':$7(5 7. 0DNHWKHKROODQGDLVH
3,1&+6$/7 4XLFNO\ZKLVNWRJHWKHU
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0(/7(' VDOWLQDKHDWSURRIERZO
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1 7($632210867$5' ZLWKVLPPHULQJZDWHU
1 7($63221&5(2/( :KLVNLQWKHEXWWHUDELW
6($621,1* at a time until the mixture
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WKHHJJVEXWWHUPLONDQG RQWKHVDXFH

www.chilepepper.com | 55
CHIPOTLE CORN WAFFLES WITH CHORIZO AND FRIED EGG SALSA VERDE WAFFLES
WITH HONEY-LIME CREAM
I have a love for Southwest avors, so anytime I can Salsa verde is used twice in this
incorporate chipotle peppers into a dish, Im going to give recipe: mixed into the batter and
also drizzled over the top of the
it a go. The adobo sauce brings an inviting red hue to the cooked waffle. Honey adds just the
waffles and is complemented by the crumbled chorizo. right amount of sweetness for a
friendly brunch.
Youll get a bit of moisture from the yolky fried egg, but a
spoonful of sweet pepper jam is what takes these waffles YIELD6(59,1*6
ZEST FACTOR0,/'
over the top. PREP TIME0,187(6
COOK TIME0,187(6
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PREP TIME0,187(6  COOK TIME0,187(6
)RUWKHZDIHV
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VZHHWSHSSHUV

56 | AUGUST 2017
 Mike Hultquist runs the spicy food blog
Chili Pepper Madness
(www.chilipeppermadness.com)
with his wife, Patty. Hes a chilehead who
loves chiles of all types, from the mildest
of the mild to the hottest of the superhots.
He has written several chile-themed
cookbooks, and is also a published ction
author and produced screenwriter.
A Savory
Start
The sweet
stuff might
dominate
some morning
menus,
but never
underestimate
the power of
some salt and
spice.
by Kathryn Anible

58 | FEATURE
THE BEST MEAL OF THE WEEK HAS GOT TO BE
BRUNCH! :KHQHOVHFDQ\RXJHWVXFKDZLGHDUUD\RI
IRRGVWXII\RXUIDFHDQGGD\GULQNZLWKRXWMXGJPHQW"
Although we love our syrupy pancakes and French
WRDVWWKHUHVDVSHFLDOSODFHLQRXUKHDUWIRUWKHVDYRU\
VLGHRIEUHDNIDVWOXQFK7KDWVZK\ZHUHVHWWLQJ\RXU
QH[WEUXQFKDEOD]HZLWKWKHVHHU\WZLVWVRQVRPHRI TOMATOEY SHAKSHOUKA
RXUIDYRULWHGLVKHV
(DV\DQGIXOORIDYRUWKHVKDNVKRXNDFRPELQHVVSLF\ An eye-opening
tomato sauce, garlic and eggs to create a showstopping
EUHDNIDVWWRLPSUHVV)RUVRPHWKLQJTXLFNHUDQGPRUH
breakfast that's a bit of a
casual, the bahn mi is the way to go. Topped with showstopper, shakshouka
pickled vegetables, cilantro and sriracha mayo, its
ZKDWEUHDNIDVWVDQGZLFKGUHDPVDUHPDGHRI,IZDUP
is pretty straightforward to
FRPIRUWLQJDQGOOLQJDUHZKDW\RXFUDYHWU\WKHJLQJHU\ make. You probably have
congee. Its so easy and can be cooked overnight.
2IFRXUVHZHFDQWIRUJHWWKHPHDW6ORZFRRNHG
most of the ingredients
VSLF\SXOOHGSRUNKDVKLQDQHQYHORSHRIIULHGFULVS\ in your fridge and pantry
SRWDWRHVLVVLPSOHDQGPRVWO\KDQGVRIIWRPDNH*RLQJ
with traditional brunch items doesnt have to mean being
already. Sit around with
ERULQJZKLFKLVZK\WKHIROORZLQJIULWWDWDUHFLSHLVORDGHG friends, drink, talk and
ZLWKSHSSHUVDQGFKHHVH,WVDWZLVWRQDFODVVLFWKDWYHHUV
WRWKHZLOGVLGH%XFNOHXSZHOOVHH\RXDWEUXQFKCP
use crusty bread to scoop
out this rich tomato sauce
topped with runny eggs
PEPPER- AND CHEESE-LOADED FRITTATA straight from the pan.
An easy-peasy breakfast that can be enjoyed any time YIELD 4 SERVINGS
of day and thrown together in less than 45 minutes. ZEST FACTOR MEDIUM
The key to an easy-to-serve frittata is a cast-iron or an PREP TIME0,187(6
oven-safe nonstick pan. COOK TIME 30 MINUTES

YIELD 68 SERVINGS ZEST FACTOR MEDIUM 1 TABLESPOON OLIVE OIL

PREP TIME 5 MINUTES COOK TIME 30 MINUTES 1 SMALL ONION, DICED
6 CHERRY PEPPERS, DICED
2 TABLESPOONS UNSALTED BUTTER 3 GARLIC CLOVES, MINCED
1 POBLANO, SEEDED AND DICED 1 TEASPOON TOMATO PASTE
1 JALAPENO, SEEDED AND DICED 1 (28-OUNCE) CAN FIRE-ROASTED
1 HABANERO, SEEDED AND DICED TOMATOES, DICED
1 CUP SHREDDED POTATO 2 TEASPOONS RED PEPPER
10 EGGS FLAKES
CUP SOUR CREAM 1 TEASPOON PAPRIKA
CUP SHREDDED PARMESAN TEASPOON GROUND CUMIN
SALT AND PEPPER TO TASTE SALT AND PEPPER TO TASTE
1 CUP THINLY SLICED SCALLIONS 4 EGGS
1 CUP CHERRY TOMATOES, CUT IN HALF 1 BUNCH PARSLEY, CHOPPED
CUP CRUMBLED GOAT CHEESE
1. In a large skillet over medium,
1. Preheat the oven to 400F. warm the oil until it shimmers. Add
2. In a cast-iron skillet, melt the butter. Saut the the onions and peppers and cook
peppers, then add the potatoes. Using a spatula, until the onions begin to brown.
DWWHQWKHSRWDWRHVDQGFRRNIRUPLQXWHV Add the garlic, tomato paste,
3. In a bowl, beat the eggs and sour cream. Add the WRPDWRHVSHSSHUDNHVSDSULND
scallions and Parmesan and season with salt and and cumin. Cover and simmer on
pepper. Pour the egg mixture in to the pan, making PHGLXPORZIRUPLQXWHV6HDVRQ
sure to cover the potatoes. Scatter the tomatoes and the sauce with salt and pepper.
goat cheese on top. 2. 0DNHIRXUZHOOVLQWKHVDXFHDQG
4. &RRNRQWKHVWRYHWRSIRUPLQXWHVWKHQSODFH add the eggs. Cover and cook over
LQWKHRYHQ&RRNIRUPLQXWHVRUXQWLOWKHHJJV ORZIRUPLQXWHVGHSHQGLQJRQ
are just set. your desired doneness.
5. 5HPRYHIURPWKHRYHQDQGDOORZWRFRROIRU 3. 5HPRYHIURPKHDWVSULQNOHZLWK
PLQXWHVEHIRUHVOLFLQJDQGVHUYLQJ the parsley and serve hot.

www.chilepepper.com | 59
PEPPERY HASH BROWNS

What could be better than fried potatoes? Having them for breakfast, of course!
These hash browns are crispy goodness with a peppery zing! Theyre really easy
to make if you have a food processor with a grater attachment. You may want to
whip up a double batch, since they do double duty as the potato pocket for the
slow-cooked pork hash below!

YIELD 6 SERVINGS ZEST FACTOR MEDIUM

PREP TIME 8 MINUTES COOK TIME0,187(6

2 LARGE RUSSET POTATOES, PEELED 4. Using a 3 measuring cup, scoop

VEGETABLE OIL FOR FRYING
1 MEDIUM ONION
1 TABLESPOONS SALT
2 TABLESPOONS BLACK PEPPER
1 TEASPOON WHITE PEPPER
WKHPL[WXUHDQGIRUPLQWREDOOV
3ODFHWKHIRUPHGKDVKEURZQVRQ
SDSHUWRZHOVDQGDOORZWRUHVWIRU
5 minutes to absorb any excess
moisture. (Note: You can wrap the
SODWHRIXQFRRNHGKDVKEURZQVDQG
1. 3DUFRRNWKHSRWDWRHVLQDSRWRI
ERLOLQJZDWHUIRUPLQXWHVWKHQ
drain and let the potatoes cool.
2. In a pot, heat the oil to 350F.
3. ,QDIRRGSURFHVVRUJUDWHWKH
SRWDWRHVDQGWKHRQLRQ6TXHH]HRXW
as much water as possible using your
KDQGVWKHQWUDQVIHUWRDPL[LQJERZO
Season with salt and both peppers.
SLOW-COOKED PORK HASH
This crispy potato pocket lled with hot slow-cooked pork and topped with
cilantro was inspired by the duck hash at Egg Restaurant in Brooklyn, NY. You
can make the pork up to three days in advance.
YIELD 6 SERVINGS
PREP TIME0,187(6
1 POUNDS PORK SHOULDER
10 MEDIUM TOMATILLOS, HUSKS
REMOVED
6 GARLIC CLOVES
2 HABANEROS, STEMMED AND
QUARTERED
2 JALAPEOS, STEMMED AND
HALVED
2 TABLESPOONS APPLE CIDER
VINEGAR
1 TABLESPOON BROWN SUGAR
2 TABLESPOONS SALT
1 TABLESPOON RED PEPPER FLAKES
1 BUNCH CILANTRO
6 UNCOOKED HASH BROWNS (SEE
RECIPE ABOVE)
CUP OLIVE OIL
QUESO FRESCO FOR SERVING
1. In a slow cooker, place the pork,
tomatillos, garlic, peppers, vinegar,
VXJDUVDOWDQGUHGSHSSHUDNHV
60 | AUGUST 2017
UHIULJHUDWHIRUXSWRKRXUV
5. Place a wire rack on a sheet pan
or a plate lined with paper towels
QH[WWRWKHIU\LQJRLO*HQWO\GURSWKH
hash browns into the oil, no more
WKDQWKUHHDWDWLPH$OORZWRIU\IRU
34 minutes, or until evenly golden
EURZQ5HPRYHIURPWKHRLODQGVHW
DVLGHWRGUDLQEHIRUHVHUYLQJKRW
ZEST FACTOR HOT
COOK TIME 38 HOURS
&RYHUDQGFRRNRQKLJKIRUKRXUV
RUORZIRUKRXUV
2. Remove the pork, shred the meat
DQGVHWDVLGH6NLPWKHIDWIURP
the sauce in the slow cooker and
discard. Pour the remaining sauce
LQWRDEOHQGHURUIRRGSURFHVVRU
add the cilantro and puree.
3. Warm 2 tablespoons oil in a
pan over medium-high. Working in
EDWFKHVDWWHQHDFKKDVKEURZQ
into a rectangular shape and press
into the oil with a spatula. Add more
RLOLIQHHGHGDQGFRRNXQWLOFULVS\
about 3-4 minutes per side. Allow to
cool slightly.
4. Place cup warm shredded pork
RQRQHVLGHRIHDFKKDVKEURZQ
UHFWDQJOHDQGFDUHIXOO\IROGWKHRWKHU
C'mon, you know
KDOIRYHUWKHSRUN
5. To serve, top the pork hash with the
sauce and garnish with the cheese.
you want some!
GINGERY HABANERO
CONGEE WITH
POACHED EGGS

Breakfast rice porridge

might not be the rst
thing that comes to
mind when you think
of brunch, but its a fun,
build your own addition
to your traditional menu.
You can add as much
or as little toppings and
get creative. Look for
chile pepper vinegar
and fried garlic in most
Asian markets (or make
your own).
YIELD 8 SERVINGS
ZEST FACTOR HOT
PREP TIME0,187(6
COOK TIME 48 HOURS

1 CUP RICE
4 QUARTS WATER, DIVIDED
2 TABLESPOONS MINCED GINGER
2 TEASPOONS SALT
4 HABANEROS, CUT IN HALF
8 EGGS, CRACKED IN SEPARATE
CUPS
CUP CHILE PEPPER VINEGAR,
DIVIDED
6 SCALLIONS, THINLY SLICED
CUP FRIED GARLIC
BREAKFAST BANH MI
The banh mi is the Vietnamese version of a po boy. Its the working peoples
sandwich, made with easy-to-access ingredients; its meant to be eaten on the
go, though youll probably enjoy it more on a leisurely morning at home. In Ho
Chi Minh City, you can nd a banh mi street cart on nearly every block, with each
vendor making their signature version of the banh mi.
YIELD 4 SERVINGS ZEST FACTOR MILDMEDIUM
PREP TIME 20 MINUTES COOK TIME0,187(6

1. In a slow cooker, add the rice,
TXDUWVZDWHUJLQJHUVDOWDQG
KDEDQHURV&RRNRQKLJKIRU
KRXUVRUORZIRUKRXUV:KHQWKH
rice is done, remove the habaneros
IURPWKHSRUULGJHDQGVHWDVLGH
For the pickled vegetables:
1 CUP WATER
1 CUP WHITE VINEGAR
1 TABLESPOON SALT
1 TABLESPOON SUGAR
1 CUP SHREDDED CARROTS
1. Make the vegetables: In a small pot,
combine the water, vinegar, salt and
sugar. Bring to a simmer, then remove
IURPWKHKHDWDQGDOORZWRFRROVOLJKWO\
DERXWPLQXWHV$GGWKHFDUURWVDQG
UDGLVKDQGUHIULJHUDWHIRUDWOHDVW
2. Add the remaining water to a
sauce pot and bring to a simmer.
Add 2 tablespoons chile pepper
vinegar. Slowly add the eggs one
DWDWLPHEHLQJFDUHIXOQRWWR
overcrowd. Stir the water gently
DQGDOORZWKHHJJVWRFRRNIRU
minutes. Remove with a slotted
VSRRQDQGWUDQVIHUWRDSODWHOLQHG
with paper towels.
3. Divide the congee into bowls
DQGWRSHDFKZLWKVRPHIULHG
garlic, scallions, habanero and a
poached egg.
1 CUP SHREDDED DAIKON RADISH
For the sandwich:
4 (8-INCH) FRESH BAGUETTES OR
OTHER FRENCH-STYLE BREAD
CUP MAYONNAISE
2 TABLESPOONS SRIRACHA
8 EGGS
2 TABLESPOONS SOUR CREAM
SALT AND PEPPER TO TASTE
2 TABLESPOONS UNSALTED BUTTER
1 CUCUMBER, THINLY SLICED
1 BUNCH CILANTRO
2 JALAPEOS, SLICED
PLQXWHVFDQEHPDGHGD\DKHDG
2. Make the sandwich: Make a slit in
each baguette lengthwise. Spread the
mayo and sriracha inside the slits.
3. Beat the eggs and sour cream in a
bowl and season with salt and pepper.
In a saut pan, melt the butter over
medium. Add the eggs and cook,
scrambling, to your desired doneness.
5HPRYHIURPWKHKHDW'LYLGHWKHHJJV
HTXDOO\DPRQJWKHVDQGZLFKHV
4. Top the eggs with cucumber slices,
pickled vegetables, cilantro and
jalapeo slices.
www.chilepepper.com | 63
 Cant nd your favorite issue?
Is your copy food-stained and crumpled?
Are you looking for the perfect gift?

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or Heather Chancellor at
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ZestySites
CHILIS FIRE PIT
The Hottest Place in Lake County featuring
more than 900 hot sauces, barbecue
sauces, salsas, and dip mixes. Try one of
16 award-winning products. If you havent
tried Nasal Napalm Horsedish, you havet
had horseradish! The best! Located east of
Cleveland. Tastings are available.
888-MAD-HEAT, 888-623-4328
www.chilisrepit.com
2017 TEXAS HOT SAUCE
FESTIVAL
September 23 & 24, 2017
The festival is a showcase for award-winning
products such as hot sauce, salsa, marinades,
rubs, wing sauce, pickled products, jams/
jellies, dips, not to mention arts and crafts
and more. We have vendors coming from
all over the country! Browse, sample and
buy gourmet products that are mild to hot.
Youll nd products that satisfy your palate,
collectibles and, of course, for the brave of
heart (or just crazy) super hotsXXX hot!
Theres always plenty of cold beverages and
food concessions. The festival benets the
Snowdrop Foundation which raises money for
pediatric cancer patients.
www.texashotsaucefestival.com
CALIFORNIA HOT SAUCE
EXPO
August 18 & 20, 2017
The third annual expo in Anaheim, CA, is a
ery event for friends and family. Purchase
tickets at three different package levels for
exclusive benets like festival memorabilia
and access to the main stage for the eating
contests. Think you have an iron gut? Enter
and nd out!
www.cahotsauceexpo.com
PDX HOT SAUCE EXPO
August 5 & 6, 2017
Dont miss out on the rst expo of its kind
in Portland, OR! Witness a Guiness World
Records Event on day two of the festival
during the Carolina Reaper Eating Contest
presented by Puckerbutt Pepper Co. Enjoy
samples of gourmet hot sauces and delicious
food during this two-day expo.
www.pdxhotsauceexpo.com
Too Many
Chiles? Part One
SOMETIMES IT JUST HAPPENS: All the
conditions in the garden are perfect, and youre
facing a bumper crop of chiles, more than you
can ever eat fresh. Read on for some strategies
for dealing with the surplus.
FRESH TO FROZEN
Freezing chiles is an excellent way to preserve
them. Chiles that have been frozen retain most
of the characteristics of fresh chiles. But since
the the individual cell walls have been ruptured
by the water within each cell, which expands
during freezing, the chiles will lose their crisp
bite. Another result of the freezing process is
that it spreads capsaicin throughout the chile.
This occurs with the rupturing of the placental
tissue cells, and can actually make some
peppers seem hotter after freezing than they
were beforehand.
There are different requirements for freezing
chiles, depending on the size. Smaller varieties,
including habaneros, serranos, jalapeos and
Thai chiles, can be frozen without processing.
Just remove the stems, wash the chiles and
allow them to dry before freezing. Then, place
66 | PEPPER PATCH
If your patch (or pantry)
LVRYHURZLQJZLWK
SHSSHUVKHUHVKRZWR
PDNHVXUHQRWKLQJJRHV
WRZDVWH
HARVEST PHOTO BY HARALD ZOSCHKE; THAI CHILE PHOTO BY DAVE DEWITT; PEPPER POWDERS PHOTO BY RICK BROWNE
by Dave DeWitt
WKHPRQDFRRNLHVKHHWRURWKHUDWVXUIDFH
one layer deep, and freeze until frozen solid.
They can then be stored in double freezer bags
for nine to 12 months at 0F.
Larger chiles can be frozen at any stage once
theyve been roasted. That is, they may be
frozen before peeling (freezing actually makes
them easier to peel), or after peeling and
seeding. They can be frozen whole or chopped.
The easiest way to freeze chopped New Mexico
green chiles is in ice cube trays. After the trays
are frozen, the chile cubes can be popped
out and stored in bags. You can use the cubes
when making soups or stews, or in other
recipes, without having to pry apart blocks of
frozen chiles.
PODS TO POWDERS
The best way to dry chiles, and in fact, nearly the
RQO\ZD\WRGU\VRPHRIWKHWKLFNHVKHGFKLOHV
is to use a food dehydrator. Jalapeos and
several other chiles simply wont air-dry. They
will, however, dry well in a dehydrator. Simply
place them in a single layer on the racks, and
follow the instructions for your model. Cutting
WKHWKLFNHVKHGFKLOHVLQKDOIRULQWRVHYHUDO
pieces, helps to speed up the process.
Many people think that drying in an oven is
just as effective, but unfortunately, thats not
always the case. Dehydrators not only supply
heattheyre constantly circulating air through
the unit. Ovens usually supply only heat, which
means that meaty chiles could possibly spoil,
rather than dry.
Roasted and peeled fresh green New Mexico
chiles can also be dried, and, in fact, drying
fresh green was the only way to preserve them
in the days before freezers. A word of warning:
Dont get upset by the appearance of the dried
green since they turn black and look more
like roadkill than anything you'd want to eat!
However, when rehydrated, they plump up, turn
almost green, and are extremely tasty.
All dried chiles can be ground into powder
and thats the case with most, like the habanero.
Crushed chiles, or those coarsely ground with
some of the seeds, are called quebrado. Coarse
powders are referred to as caribe, while the
QHUSRZGHUVDUHWHUPHGmolido. The milder
powders, such as New Mexico, can also be used
as the base for sauces, but the hotter powders
such as cayenne and piquin are used when heat
LVQHHGHGPRUHWKDQDYRU
In some kitchens, there are more powders
available than the whole pods because the
powders are concentrated and take up less
storage space. Store the powders in small,
airtight bottles in a dark cabinet. The fresher
the powders, the better they taste, so don't
grind up too many pods. Use an electric spice
mill, and wear a painters mask to protect your
nose and throat from the pungent powder.
Many cooks experiment by changing the
powders called for in recipes. Dont use your
coffee grinder for making chile powder unless
you enjoy your morning brew hot and spicy.
HOME SMOKING
A quick smoking technique involves drying red
jalapeos (sliced lengthwise and seeded) in a
dehydrator. They should be desiccated but not
stiff. Then, smoke them for three hours over
fruitwood in a traditional smoker with a separate
UHER[RULQDSHOOHWVPRNHUZLWKWKHKHDWVHWDW
200F. This technique separates the drying from
the smoking, reducing the cook time and the
amount of pellets fueling the smoker.
Although jalapeos are the most popular
chile for smoking, many people have started
to smoke-dry a variety of peppers, including
habaneros, serranos,and even yellow wax
varieties. Experiment with your favorite varieties,
and you will be in for a real treat.
Chipotles smoked in the Mexican manner are
not always available north of Mexico. And with
prices of chipotles topping $15 per pound when
available, an attractive alternative is for cooks to
smoke their own chiles.
7KHUHDUHYHNH\VWRWKHTXDOLW\RIWKH
homemade chipotles: the maturity and quality
of the pods; the moisture in the pods; the
type of wood used to create the smoke; the
temperature of the smoke drying the pods; and
the amount of time the fruits are exposed to the
smoke and heat. But remember that smoking
is an art, so variations are to be expected and
even desired. CP
JUICE EM UP!
Nancy Gerlach, former food editor of this magazine,
developed a preservation technique based on using her juicer
to reduce the fresh chiles to both juice and pulp. She wrote:
The conclusion Ive drawn is this method of handling chiles
works in recipes that do not require cooking, such as in drinks
and salsas. I also wouldnt juice the large, milder chiles, as
WKHLUGLVWLQFWLYHDYRUVDQGDQ\KHDWDSSHDUWRJHWORVWLQWKH
process. The pulp worked well in salsas, but I wouldnt juice
the chiles just to produce the pulp. I do think juicing works well
ZLWKWKHVPDOOHUHVK\VXSHUKRWFKLOHVVXFKDVKDEDQHURV
and rocotos. To read the full article, Juicin Chiles, visit
HU\IRRGVFHQWUDOFRP.
www.chilepepper.com | 67
 French Toast
Transformation
Step up your warm and toasty game with these unexpected,
extra-decadent takes on the breakfast favorite.
by the Chile Pepper staff
CHOCOLATE CHEESECAKE FRENCH TOAST
This morning treat is so rich, it might just send you back to bed for a nap. But don't
worry, you'll have sweet dreams...
YIELD 68 SERVINGS
PREP TIME 40 MINUTES
2 TABLESPOONS BUTTER, MELTED
1 (8-OUNCE) PACKAGE CREAM CHEESE
4 TABLESPOONS CHOCOLATE
HAZELNUT SPREAD
1 TEASPOONS CHILE POWDER
3 EGGS, DIVIDED
CUP HEAVY CREAM
1 TEASPOON VANILLA
3 TABLESPOONS SUGAR
PINCH SALT
8 SLICES CHALLAH BREAD
COCOA POWDER FOR DUSTING
CONFECTIONERS SUGAR FOR DUSTING
1. Preheat the oven to 375F.
2. Grease a 6-x-10-inch casserole dish
with the butter and set aside.
68 | JUST DESSERTS
ZEST FACTOR MILD
COOK TIME 50 MINUTES
3. In a mixing bowl, combine the cream
cheese, chocolate spread, chile powder
and 1 egg. Mix well and set aside.
4. In another bowl, beat the remaining
eggs with the cream, vanilla, sugar and
salt. Set aside.
5. Dip 4 slices bread into the egg
mixture and place in the casserole
dish. Spread half the chocolate mixture
on top. Repeat this process with the
remaining bread and chocolate.
6. Bake covered for 30 minutes, then
bake uncovered for 1520 minutes,
until the top chocolate layer is nearly
set. Dust with the cocoa powder and
confectioners sugar before serving
warm.
BLUEBERRY HABANERO
ALMOND CROISSANT LOAF
This is a fusion of so
many yummy things:
buttery and aky pastry,
fruity pepper, eggy
custard, and sweet and
tart berries.
YIELD 810 SERVINGS
ZEST FACTOR MEDIUM
PREP TIME 1 HOUR
COOK TIME 40 MINUTES
For the loaf:
2 TABLESPOONS BUTTER,
MELTED
4 EGGS
1 CUP HEAVY CREAM
CUP SUGAR
1 TEASPOON VANILLA
PINCH SALT
1 CUPS BLUEBERRIES
5 CUPS TORN CROISSANT
PIECES
CUP SLICED ALMONDS
For the sauce:
1 CUPS BLUEBERRIES
2 HABANEROS, SEEDED AND
MINCED
13 CUP SUGAR
LEMON, JUICED
CUP WATER PLUS MORE IF
NEEDED
1. Make the loaf: Preheat the oven
to 375F.
2. Grease a loaf pan with the
butter and set aside.
3. In a large bowl, beat together
the eggs, cream, sugar, vanilla and
salt. Stir in the blueberries and
croissant pieces. Let the mixture
soak for 30 minutes.
4. Transfer the mixture to the
loaf pan and top with the sliced
almonds. Bake covered for 25
minutes, then bake uncovered for
another 1015 minutes, until the
top is golden brown. Let cool for
1520 minutes before slicing.
5. Meanwhile, make the sauce: In
a saucepot over medium-high, stir
together all the ingredients and
cook until the blueberries start to
break down, about 710 minutes.
6. Serve the sauce with warm
slices of the croissant loaf.
RED VELVET BAGEL FRENCH TOAST

A little cocoa powder and food coloring completely

transform this take on a bagel as French toast. The frosting
has pink peppercorn, which adds an addictive fruity and
peppery avor.

YIELD 4 SERVINGS ZEST FACTOR MILD

PREP TIME 35 MINUTES COOK TIME 15 MINUTES

For the French toast:

4 BAGELS, SLICED
3 EGGS
CUP HEAVY CREAM
1 TEASPOON VANILLA
2 TABLESPOONS SUGAR
1 TABLESPOON COCOA POWDER
RED FOOD COLORING AS NEEDED
BUTTER AS NEEDED

For the icing:

GRILLED FRENCH TOAST KABOBS
STICK BUTTER, SOFTENED
4 OUNCES CREAM CHEESE, SOFTENED
Great for larger brunch gatherings, these fun French toast
CUP CONFECTIONERS SUGAR
sticks are complemented by seasonal fruit like strawberries
1 TEASPOON VANILLA
and peaches here. Try them with the Ghost Pepper-Infused
1 TEASPOON PINK PEPPERCORN
Maple Syrup on page 36. A few words of advice: Try using stale
bread (or lightly toast fresh bread at 200F for 1520 minutes).
1. Make the French toast: Trim the top and bottom of each
Also, cut the skewers in half for smaller portions before soaking
bagel (save the scraps for homemade breadcrumbs).
them in water to prevent burning. And last but not least, wipe
2. In a mixing bowl, whisk together the eggs, cream, vanilla,
down and oil those grill grates before you get started.
sugar, cocoa powder and food coloring. Place 2 bagel slices
in the mixture and let soak for a few minutes per side.
YIELD 24 KEBOBS ZEST FACTOR MILD
3. Meanwhile, heat 1 tablespoon butter in a nonstick skillet
PREP TIME 35 MINUTES COOK TIME 15 MINUTES
over medium. When the butter melts, fry the soaked bagel
slices, gently pressing down with your spatula, for 23
For the fruit:
minutes per side. Repeat the soaking and frying process
1 LEMON, JUICED
with the other bagel slices, adding more butter if needed.
1 TABLESPOON SUGAR
4. Make the icing: Beat the butter and cream cheese
TEASPOON GROUND CINNAMON
LQDERZOXQWLOOLJKWO\XII\DERXWPLQXWHV$GGWKH
TEASPOON GROUND CAYENNE
confectioners sugar, vanilla and peppercorn and continue
12 STRAWBERRIES, HALVED
EHDWLQJXQWLOXII\
3 PEACHES, CUT INTO 8 SECTIONS
5. When ready to serve, ice one side of each bagel and
sandwich the slices together.
For the French toast sticks:
3 EGGS
CUP HEAVY CREAM
2 TABLESPOONS SUGAR
1 TEASPOON VANILLA
1 TEASPOON GROUND CINNAMON
TEASPOON GROUND NUTMEG
6 SLICES STALE, THICK WHITE BREAD, EACH CUT INTO 4 STRIPS
SYRUP FOR SERVING

1. Preheat the grill to medium-high.

2. Make the fruit: In a large bowl, combine the lemon juice,
sugar and spices. Add the fruit and toss to coat. Set aside.
3. Make the French toast sticks: In a large bowl, combine
the eggs, cream, sugar, vanilla and spices. Dip the bread
in the mixture for a few secondsdont let the bread soak
too long to avoid getting too soggy to skewer. Thread 1
piece peach, bread and strawberry onto each skewer.
4. Grill the kabobs, about 23 minutes per side. Serve hot
with syrup.

70 | AUGUST 2017
CHAI-SPICED FRENCH
TOAST CUPS WITH
STRAWBERRIES ROMANOFF

The aromas of all the

spices in these cups as
they bake will wake you
up almost as much as
freshly brewed coffee. The
sweetness and tartness
of the strawberries and
cream balance out the
mild spices.
YIELD 12 CUPS
ZEST FACTOR MILD
PREP TIME 35 MINUTES
COOK TIME 35 MINUTES

For the French toast:

4 EGGS
CUP HEAVY CREAM
1 TEASPOONS GROUND
CARDAMOM
1 TEASPOON GROUND GINGER
TEASPOON GROUND CINNAMON
TEASPOON GROUND CLOVES
TEASPOON PEPPER
3 TABLESPOONS BROWN SUGAR
12 SLICES WHITE BREAD
2 CUPS CHOPPED STRAWBERRIES

For the Romanoff cream:

CUP HEAVY CREAM
3 TABLESPOONS BROWN SUGAR
CUP SOUR CREAM
1 TEASPOON VANILLA
1 TABLESPOON BRANDY

1. Preheat the oven to 350F.

2. Make the French toast: Coat a
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set aside.
3. In a mixing bowl, whisk together
the eggs, cream, spices and sugar.
Dip the bread in the mixture and
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little cups. Fill each cup with some
strawberries and bake for 35 minutes.
4. Meanwhile, make the cream: In a
small bowl, beat together the cream
and sugar until medium-stiff peaks
form. Set aside.
5. In a separate bowl, whisk together
the sour cream, vanilla and brandy.
Gently fold in the whipped cream.
6. Top each French toast cup with
the cream before serving.

www.chilepepper.com | 71
CAPRESE CREPES WITH SPICY
BALSAMIC GLAZE

Weve taken the classic caprese salad to

brunch, spicing it up along the way.

YIELD ABOUT 12 CREPES

ZEST FACTOR MEDIUM
PREP TIME 30 MINUTES
COOK TIME 15 MINUTES

For the balsamic glaze:

1 CUP BALSAMIC VINEGAR
CUP HONEY
TABLESPOON RED PEPPER FLAKES

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1 CUP CHERRY TOMATOES, HALVED
CUP BASIL, CHIFFONADE
1 TABLESPOONS OLIVE OIL
SALT AND PEPPER TO TASTE

For the crepes:

1 CUP FLOUR
3 EGGS
1 CUPS WHOLE MILK, DIVIDED
SALT AND PEPPER TO TASTE
1 TABLESPOONS RED PEPPER FLAKES
2 TEASPOONS DRIED BASIL
3 TABLESPOONS UNSALTED BUTTER
PLUS MORE FOR COOKING
1 (16-OUNCE) LOG MOZZARELLA, SLICED

1. Make the glaze: In a small saucepot

over medium-high, combine all the
ingredients. Bring to a boil, then simmer
for 510 minutes, until the sauce reduces
and thickens. Set aside.
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ingredients in a mixing bowl. Set aside.
3. Make the crepes: Whisk together the
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a bowl until smooth. Stir in the remaining
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Refrigerate for 30 minutes.
4. When ready to cook the crepes, melt
the butter and gradually whisk into the
cold batter. Place an 8-inch nonstick
frying pan over medium and melt about
tablespoon butter.
5. Pour cup batter into the hot pan,
swirling to coat. Cook for 30 seconds
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mozzarella in the center and cook for 30
seconds to 1 minute. Remove from the
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the edges of the crepe toward the center
to make a square shape. Repeat with the
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6. Serve the crepes with the balsamic
glaze drizzled on top.

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