Spicy Brunch Blintzes

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Be sure to put the eggroll wrappers on a greased surface or they may tear.

Ingredients

  • 2 eggroll wrappers
  • 1 cup mixed veggies of choice, steamed
  • ½ cup Champignon Mushroom Cheese, diced
  • 2 habanero chiles, seeded and minced
  • 4 eggs, lightly beaten and seasoned with salt and pepper
  • Tomato sauce

Instructions

Place the egg roll wrappers into boiling water until flaccid and place on a greased surface. Saute together the veggies, cheese, habanero and eggs until the eggs begin to firm up. Split the ingredients between the two wrappers and place in the center. Fold over equally on all sides and place in an oven-safe pan. Top with a conservative amount of tomato sauce and bake at 350 degrees for 10-15 minutes or until the top becomes light brown.

Spicy Pasta Cambozola

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This is a fun dish to prepare and to watch. This dish is good to make when you have your friends over for dinner.

Ingredients

  • 1 cup mushrooms, sliced
  • 1 bunch asparagus tips
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon fresh minced garlic
  • 2 ounces brandy
  • ½ cup heavy cream
  • ½ cup Cnampignon Cambozola cheese, diced (remove rind)
  • 2 cups cooked pasta

Instructions

In a pan, saute together the mushrooms, asparagus, chipotle, and garlic until a garlic aroma is noticeable. Add brandy and flame for about 15 seconds. Add heavy cream to extinguish and cheese and bring to a boil. Add the pasta, stir well and remove from heat. Allow 5 minutes for the dish to cool and thicken.

Southwestern Fettucine

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Executive Chef Donald W. Louie from the Golden Dragon Restaurant in Colorado Springs, Colorado offers easy and quick dishes that are perfect to prepare for a special dinner or party.

Ingredients

•    1 pound smoked chicken, cut into pieces
•    1 roasted New Mexican chile, peeled and seeded
•    1 red and yellow bell pepper, sliced
•    ½ cup carrots, parboiled and drained
•    1 pound fettucine, cooked and rinsed
•    2 tablespoons AiKan Extra Hot Sweet and Spicy

Instructions

Lightly spray your wok or pan with cooking oil and place over medium high heat. Toss in the smoked chicken, vegetables and pasta. Add AiKan Sweet and Spicy sauce and toss well.

Dry-rubbed Chicken Breast with Sweet Red Chile Sauce

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Chef Jim Heywood teaches at the Culinary Institute of America, and is a Fiery Foods Show favorite. He always offers a lot of cooking tips and information, as well as incredible food!

Ingredients

For the Dry Rub:

  • 1/4 cup salt
  • 1 tablespoon green jalapeño powder
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground Mexican oregano
  • 1/2 teaspoon Tellicherry pepper
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • Combine all ingredients and mix well. Store in a tightly covered jar.
  • Chicken Breast Sauté
  • 4 chicken breasts, boneless and skinless
  • 8 teaspoons dry rub
  • 2 tablespoons unsalted butter
  • 2-3 ounces dry sherry wine
  • 1-2 jalapeño peppers, cut in julienne strips 1″ long
  • 1/4 cup chopped shallots
  • 3 cloves garlic, minced fine
  • 3/4 cup sweet red chili puree
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • Salt to taste
  • 1 pound cooked, drained penne pasta

Garnish: 1/2 cup aged Monterey jack cheese, fresh oregano sprigs

Instructions

Rub each chicken breast with 2 teaspoons dry rub. Refrigerate until needed. In a large sauté pan, melt the butter. When the butter is hot, sauté the chicken breast until golden brown and done through. Remove from the pan. Add the shallots, jalapeños and garlic to the pan and sauté briefly. Add the sherry wine and chicken broth. Bring to a boil, and then add the sweet red chili puree. Bring to a simmer, and stir well. Remove from the heat, and stir in the cream. Adjust seasoning with salt if needed.

To serve toss the sauce with the hot penne pasta, but save a little sauce for the chicken. Put the coated pasta on a dinner plate, place a coated chicken breast in the center. Garnish with grated aged Monterey jack cheese and some sprigs of fresh oregano.

Chiles Anchos Capones(Stuffed Seedless Ancho Chiles)

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The word capon translates as “castrated” but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.

Ingredients

  • 10 ancho chiles
  • 1 quart hot water
  • 2 pounds queso añejo or romano cheese, grated
  • 8 cups chicken stock
  • 3 cups small green onions, without the green ends
  • 1 cup pork lard or substitute vegetable oil
  • ¼ cup flour
  • Salt to taste

Instructions

In a dry skillet, lightly toast the ancho chiles without burning them. Soak the chiles for 5 minutes in hot water to soften them, then drain and dry them. With a knife, make a slit in the side of each pod and deseed them. Stuff the chiles with the cheese and set aside. You can tie them to keep the stuffing from falling out if you wish.

Heat the chicken stock and boil the green onions for 3 minutes. Remove the onions from the stock and set both aside.

Heat the lard until lightly smoking. Fry the chiles on both sides, starting on the open side. Remove the chiles from the oil and drain on paper towels. Fry the green onions in the lard. Remove and set aside. Add the flour to the lard and stir until completely mixed without letting the mixture turn brown. Pour the chicken stock in the pan and stir until no more lumps are seen. Simmer the sauce to thicken for 5 minutes while stirring. Add the chiles and let simmer 2 more minutes. The sauce should be smooth, but not too thick. Add stock if necessary. Serve the chiles immediately with some green onions on the side.