Spicy Recipes – Page 59

Pineapple Jalapeño Jam

Tropical flare… The mix of tropical fruit tang, sweet, and spicy in this pineapple jalapeño jam is such a perfect combo. Seriously very few things pair as well as tropical fruit and chili peppers, and while pineapple jam may not be a daily driver preserve …

Pepperoncini Beef

by Matt Bray

Simple and delicious…

Sometimes the simplest ingredient list can turn out the most delicious results. That’s the beauty of pepperoncini beef. It’s pretty much a chuck roast, a jar of pepperoncini peppers, and some spices, but the flavor impact just seems like so much more.

This is a perfect slow cooker recipe for spicy sandwiches – simply stuff some hoagie rolls and you’re off to the races. Though, there’s many other uses too. Try it over rice, or use it as a stuffing for a delicious twist on stuffed bell peppers. Yes, you heard it right – pepper-stuffed peppers. There should be a law.

Cranberry Jalapeño Jam

by Matt Bray

Deliciously tart with a tickle of spice…

Cranberry jalapeño jam is a perfect season-changing flavor. Late summer spice meets autumnal tang. It’s a delicious jam for use during the holidays to deliver an extra seasonal zip to the table. Though, don’t let it festiveness keep you from making it any time of the year. It’s just as tasty in summer.

The current recipe calls for seeding the jalapeño peppers, and that provides a tickle of heat. If you want more, leave those jalapeño seeds in. It’ll provide the extra kick spice lovers crave.

Spicy Whipped Cream

by Matt Bray

Add some sweet spice…

Whether as a dab of spicy for your slice of pie or as a delicious topper “with kick” for your hot chocolate, spicy whipped cream brings oh-so-tasty sweet heat to all sorts of desserts and drinks. We especially love it atop Mexican brownies – yeah, spice on spice. Or try it with a simple apple or pumpkin pie to provide a little flavor surprise.

The spice comes from simple sources: cayenne pepper powder and cinnamon (for a little extra warmth). This recipe calls for a full teaspoon of cayenne – it’s a good amount, and for those of us who are inclined to “spice it up”, you’ll be satisfied. If you’re looking for more of a mild tickle, go with a half teaspoon instead.

Habanero Ketchup

by Matt Bray

Your burger will never be the same…

Ready to graduate from jalapeño slices? Go with habanero heat! Habanero ketchup is at the upper echelon of spicy condiments, especially if you leave the seeds in during the cooking process (recommended only for extreme eaters). Even without the seeds, this is not a ketchup for the timid. It’s blazingly hot, but with that sweet tomato tang that pairs with burger oh so well. But don’t stop there, habanero ketchup is delicious wherever standard ketchup is in order: as a dip for fries, as a topper for meatloaf, or even as a tangy glaze for BBQ. Don’t forget a squirt on your next hot dog, too, to really amp things up.

And, of course, we can’t leave you without our cautionary note: Use gloves when handling habaneros. All chilies can give you chili burn, but chili burn from extra hots and above (like the habanero) is at another level. Protect yourself while handling them throughout the cooking process.

Spicy Vodka Sauce

by Matt Bray

Amp up that penne ala vodka…

Just a little crushed red pepper brings your homemade vodka sauce to life. In this recipe, we use only a pinch (or so), but if you’re heat-inclined like us, feel free to be a little more heavy-handed in the amount used.

Spicy vodka sauce is delicious of course with penne, but any pasta will do. Or try it with baked or grilled chicken. The creamy and spicy sauce brings a whole lot of flavor to the table.

Spicy Red Beans And Rice

by Matt Bray

Spiced just right…

Whether as a side or as a meal on its own, the Southern cooking staple with a kick – spicy red beans and rice – really hits the spot. It’s that perfect mix of salty, earthy, and of course spicy that’s just impossible to deny. Try it with barbecue, you won’t be disappointed.

The heat comes from moderate amounts of paprika, cayenne, Cajun seasoning, and Tabasco – potent enough to tickle the tongue, but not so hot as to chase off family and friends. We love it topped with some fresh jalapeño pepper wheels. Of course, it’s optional, but it adds a delicious bright pepper flavor.

Jalapeño Corn Fritters

by Matt Bray

Fire up your fritters…

A little jalapeño pepper goes far in a batch of corn fritters. It’s just enough spice to perk you up, and the cumin and black pepper provide an earthy undertone that works perfectly with both the chili pepper and the subtle sweetness of corn.

Top these fritters with a little sour cream and guacamole and it’s a dream side for your grilled meats. Or you can approach these fritters like a meal and lay out a full spread of taco fixings, like additional jalapeños, shredded cheese, tomatoes, and onions.

Cajun Lasagna

by Matt Bray

A bolder family meal…

There’s just a hint of spice, but a heck of a lot of southern flavor in this Cajun lasagna. Buoyed by Andouille sausage and a healthy amount of Cajun seasoning (or Creole seasoning), it’s got that extra “somethin’ somethin'” that’ll turn your typical family meal into something a bit more memorable

The heat mainly comes from a simple source: crushed red pepper. Yes, there’s some cayenne in the Cajun seasoning, too, but the red pepper flakes are really the power ingredient for the meal’s fire. So control your lasagna’s spiciness by adding or subtracting here, not by adding or subtracting Cajun seasoning. You may overpower the lasagna with too much Cajun (is there a thing?) or too little by messing with the amount of seasoning mix.

Spicy Corn On The Cob

by Matt Bray

Golden sweet meet spicy…

We can dive into corn on the cob any day of the week, especially fresh oven- or grill-roasted corn. But our love for the golden sweetness of corn takes another important step when those delicious ears are made fiery. There’s so much flavor in this spicy corn on the cob recipe to go along with the fun crunch and texture of the eating experience.

Our spicy corn on the cob relies on cayenne pepper for the heat. Cumin provides a little earthiness – like you’d get in chili powder. In fact, if you’d like a lesser-heat version of this recipe, simply remove the cayenne powder and substitute in a chili seasoning. The cilantro and lime zest provide a Mexican flair – a little tangy freshness. You can go there – or simply enjoy the earthy fire of the core recipe. These are perfection on the grill, but you can oven-roast them any time of the year to enjoy whenever you want.

If this spicy corn on the cob recipe is right up your alley, don’t miss our Mexican corn on the cob recipe as well. Its mix of paprika, chili powder, and cojita cheese is reminiscent of Mexican street food in all the right ways.