Sweet and Spicy Peanut Butter Glazed Chicken

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Peanut lovers who coincidentally love chicken can rejoice as this recipe combines the two flavors perfectly, and the honey adds the perfect degree of sweetness. (Courtesy of Peanut Butter & Co.)

Ingredients

•    1/3 cup honey
•    1/4 cup Peanut Butter & Co. The Heat is On (spicy) peanut butter
•    1/2 stick unsalted butter
•    4 large boneless, skinless chicken breasts

Instructions

Preheat oven to 350° F.

In a small saucepan, on low heat, combine the honey, peanut butter and butter until the butter is melted and the mixture is smooth. Do not let the mixture boil. Remove it from the heat and allow it to cool slightly.

Line a 9 by 12-inch glass baking dish with aluminum foil (this will make clean-up a snap)

Slice the chicken breasts into strips 2 inches wide.

Dip the chicken breast strips in the peanut butter mixture, coating well on both sides, and arrange them in the foil-lined pan. Cover the pan with aluminum foil and bake for 20 minutes, then remove the foil cover and continue to bake chicken for another 20 minutes, or until the chicken is cooked through.

Rib Eye Steaks with Spicy Peanut Better and Onions

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Marinating the steaks in spicy peanut butter adds a totally new dimension to grilling, (Courtesy of Peanut Better)

Ingredients

•    1/3 cup Spicy Southwestern Peanut Better
•    2/3 cup olive oil (divided use)
•    4 (8 to12-ounce) fresh rib-eye steaks, trimmed
•    1/2 teaspoon coarse salt
•    2 large sweet onions, sliced into rings 1/4 inch thick
•    1/2 teaspoon cayenne pepper

Instructions

Preheat your gas or charcoal grill to high.

In a blender or food processor, puree the peanut butter with 1/3 cup olive oil. Put the steaks in a shallow baking dish, sprinkle them with salt and pour the mixture over them, turning the steaks to coat. Let them rest for 15 minutes at room temperature.

In a frying pan, heat 1/3 cup olive oil and sauté the onions over moderate heat until they begin to turn golden, about 5 minutes. Remove the pan from the heat, draining any remaining oil with paper towels. Season the onions to taste with salt and cayenne pepper and hold warm.

Grill the steaks, turning twice, to your desired level of doneness. Serve the steaks garnished with spicy onions.

Habanero Parmesan Chicken

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Rex Swank invented this recipe based on Blair’s Habanero Chips.

Ingredients

  • 1/2 cup grated parmesan cheese
  • 1 teaspoon seasoning salt
  • 2 2-ounce bags Blair’s Original Habanero Chips, finely crushed
  • 1/2 teaspoon garlic powder
  • 6 boneless skinless chicken breast halves

Instructions

Preheat the oven to 400°F. Mix the cheese, seasoning salt, crushed Habanero Chips, and garlic powder together in a bowl. Moisten the chicken with water and coat with the cheese mixture. Place in a shallow baking dish, and bake for 25-30 minutes, or until chicken is cooked throughout.

Blistering Blue Lagoon Cocktail

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Here’s our kicked-up version of this classic Caribbean cocktail.

Ingredients

  • 2 oz. vodka

  • 1/2 oz. Blue Curacao

  • 1/4 oz. lemon juice

  • 2 oz. pineapple juice

  • 1/2 oz. chile syrup

  • 1 oz. Cpt. Morgan’s Coconut Rum

  • candied habanero chile half

  • crushed ice

Instructions

Blend liquors, juices, and syrup in a blender.  Fill two 12-ounce glasses with crushed ice and pour blended liquid over ice.  Garnish with candied habanero chile, serve with straws.  Be happy.

Belligerent Butter Scotch

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This candy recipe makes good use of the syrup created as a byproduct when making candied chiles. Depending on the chiles used, the syrup can get pretty hot. Typically it has a consistency somewhere between corn syrup and molasses and looks clear, lightly tinted.

Ingredients

  • 1/2 cup chile syrup

  • 1/2 cup butter (125 grams)

  • 2 oz. (60 grams) pecans, walnuts or almonds, chopped

    • Instructions

    Butter a baking sheet or a piece of parchment paper. Cover an area as large as a letter size page with the chopped nuts and set aside.

    In a microwaveable cup, cautiously warm butter so it just melts to a liquid stage.

    Put syrup in a one quart saucepan. Place over high heat and stir with a wooden spoon until it comes to a boil. Continue stirring until the syrup begins to thicken and turns a little darker. Insert a candy thermometer if available.

    Slowly pour the butter into the saucepan, keep stirring. 

    Attention: This stuff is getting very hot, and if working on a ceramic stovetop, be sure not to splash any of the sugar.

    Keep at a bubbly boil and keep on stirring—ignore phone calls and the door bell, this stuff burns easily!

    Remove from heat when the candy thermometer indicates what candymakers call soft-crack stage, about 270°F, or if the mixture changes its color to light brown, whatever comes first (any longer, and the mix will burn).

    Pour over the chopped nuts and let cool for a couple of hours (optionally, spread chopped nuts also on top, after about 15 minutes).
    Crack into 1/2″ pieces, store in airtight container and enjoy!

    At lower temperatures, the candies would stay chewy. But as I don’t want to pull my crowns, I prefer mine crunchy…Of course there are plenty of toffee and caramel recipes around – just experiment, using your spicy chile syrup instead of corn syrup and sugar.