A lighter alternative than vodka-based bloody mary mixes!
3 oz. LaBelle Winery Jalapeño Pepper Wine
1 ½ cups Bloody Mary mix or tomato juice
¼ tsp. Worcestershire sauce
1/8 tsp. Horseradish, if desired
1/8 tsp. pepper
Combine the ingredients and pour over ice in tall glass. Garnish with whatever you’d like! Celery is most common, but something unusual like green pepper slices or asparagus stalks are fun too.
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread.
Chimayó Rub
2 tablespoons New Mexico ground red chile,
Chimayó preferred
1 tablespoon sugar
1 tablespoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground thyme
Chipotle Potatoes
2 large baking potatoes
2 to 3 tablespoons milk
1 tablespoon chipotles in adobo, chopped
¼ teaspoon garlic powder
Chopped chives for garnish
Salt and freshly ground black pepper to taste
The Steaks
Olive oil
4 New York Strip steaks
Combine all the ingredients for the dry rub in a bowl.
Bake the potatoes until just done. Scoop out the potatoes and whip with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and heat the grill.
When the grill is hot, brush the steaks with the olive oil and liberally coat with dry rub. Grill the steaks for about 12 to 16 minutes, turning often, for rare, 15 to 20 minutes for medium-rare (internal temperature 150 degrees F.). You can slice it open to check for doneness, too. Serve with the potatoes.
James Beck of eatmoreheat.com concocted this seriously hot take on mac ‘n cheese. Of course, for you wimpy Denny’s-loving mama’s boys out there, you can reduce the amount of pepper-bearing cheese materiel and substitute plain old cheese.
6-10 Slices Cooked Bacon, Chopped
1 Tsp. Garlic
1/2 Cup Minced Onion
1 1/2 Sticks Butter
3 Cups Milk
1/2 Cup Flour
1 Tsp. Salt
2 Tsp. Black Pepper
2 Tsp. Green Chile Powder
3 Cups shredded Pepper Jack Cheese
3 Cups shredded Habanero Cheddar Cheese
3-6 New Mexican Chiles, Roasted, Chopped, Seeded and Rinsed
1 lb. Large Elbow Macaroni
1/2 Cup Bread Crumbs
Cook the bacon, and set aside the bacon fat. Sauté the onion and garlic in that fat in a large skillet until the onion is tender. Heat the milk over medium heat in a sauce pan. While the milk is heating, add butter to the garlic and onion. When the butter is completely melted and begins to bubble, add the flour and whisk until well mixed. Pour the warm (not boiling) milk into the butter, whisk it until thick. Reduce this mixture to low heat and add the salt, black pepper, and green chile powder. Mix well and simmer for 5 minutes to marry the flavors.
Boil the macaroni until al dente. Preheat your oven to 375 F. Add 3 cups of habanero cheddar, 2 1/2 cups of pepper jack cheese, and the chopped New Mexico chiles to the sauce. Mix this well and remove it from the heat.
Spray a 9×13-inch casserole pan with cooking spray. Place the drained pasta in the pan, then pour the cheese sauce over the top. If the cheese sauce is too thick, mix it gently with a whisk. Sprinkle the pasta mix with the bread crumbs, bacon pieces, and remaining 1/2 cup of pepper jack cheese. Bake it until brown and bubbling (approximately 30 minutes).
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.
Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 500 degrees F.
Ingredients
Mango-Mint Salsa:
3/4 cup diced fresh mango
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh mint
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound large sea scallops (12)
2 tablespoons Red Chile Rub (see recipe)
Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.
Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.
To assemble the dish, place 3 scallops on each plate and top with 1/4 cup of the salsa. Serve immediately.
Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.
Note: this recipe requires advance preparation.
½ cup vinegar
½ cup lime juice
½ cup red wine
6 fresh malagueta chiles, chopped, or substitute tabascos
or serranos
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper
1 Two-pound T-bone steak, 1 inch thick
Place all the ingredients for the basting sauce in a blender or food processor and puree. Transfer to a nonreactive bowl and allow to sit for a couple hours to blend the flavors. Marinate the steak in the mixture for 1 to 2 hours.
To prepare the beef, drain the meat and reserve the marinade in a pan. Bring the marinade to a boil, reduce the heat and simmer 20 minutes.
Grill the beef over a medium-hot fire, basting frequently with the marinade, and turning often, for about 10 to 12 minutes for medium rare (150 degrees F. internal temperature).
