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.

Clam, Shrimp and Scallop Pan Fry

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Be sure that your shrimp, clams, and scallops are fresh. Throw away any clams that do not open when being cooked.

Ingredients

  • 2 dozen littleneck clams
  • 1 tablespoon cornmeal
  • 1/4 cup olive oil
  • 6 large cloves garlic, minced
  • 1 cup clam juice
  • 1 cup white wine
  • 6 tablespoons your favorite habanero hot sauce
  • 1 teaspoon crushed red pepper
  • 1 tablespoon Worcestershire sauce
  • ½ to 3/4 pound shrimp, in the shell (12 to 16 total)
  • ½ pound sea scallops
  • 1 tablespoon heavy cream
  • 10 fresh basil leaves, chopped
  • 2 tablespoons chopped fresh Italian parsley, for garnish

Instructions

Give the clams a good scrubbing, discarding any with cracked or open shells. Put the clams in a bowl, cover with water, and sprinkle with cornmeal. Soak for about a half hour. Heat the oil over medium high heat in a pan that you can cover later. Add the garlic and cook for two minutes. Pour in the clam juice, wine, and hot sauce. When the mixture is bubbling, add the clams. Cover and cook until the clams open, about 3 to 5 minutes. Pull out the clams as they open and set aside and keep warm. Throw out any clams that don’t open.

Boil and reduce the pan juices over high heat for about eight minutes. Sprinkle in the crushed red pepper and Worcestershire.

Toss in the shrimp and scallops. Simmer until they’re cooked and have just turned opaque, about 4 minutes. Add the cream and basil and stirl. Return the clams to the pan and gently stir together all the seafood. Sprinkle with parsley and serve steaming hot.

Chicken Chile Rellenos

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Be sure to serve this dish right out of the oven for the best taste.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless and skinless chicken thigh meat
  • 1 ¾ cups diced tomatoes
  • ½ cup Red Chile Sauce
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 4 large poblano peppers, roasted and peeled
  • 2 cups (about 8 ounces) grated Monterey Jack
  • ½ cup (about 2 ounces) goat cheese, crumbled

Instructions

To prepare the chicken stuffing, heat the oil in a saute’ pan and add the chicken. Saute’ the meat over medium heat, turning it several times, until it is cooked through. Remove the chicken from the heat and allow it to cool. Coarsely chop the meat, and put it in a bowl. Add the tomatoes, chile sauce, salt and pepper. Mix gently.

To prepare the rellenos, preheat oven to 350 degrees. Put one quarter of the chicken mixture in each pepper, with the cut side facing up. Place peppers on a lightly oiled sheet pan. Mix together the Monterey Jack and goat cheese and divide it evenly among the peppers, piling cheese on top of the chicken mixture. Bake the peppers for 20 minutes or until filling is heated through and cheese is melted and bubbling. Serve at once.

Chicken Voodoo Rigatoni

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There are many ingredients in this recipe. Please read the entire recipe before you start.

Ingredients

  • 2 pounds boneless, skinless chicken breasts,
    cut into ½ inch cubes
  • 2 tablespoons plus ¼ teaspoon Angel Dust
    Cajun Seasoning
  • ¼ cup extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red onion
  • 1/3 cup thinly sliced green onion, white
    and green parts
  • 2 tablespoons Roasted Garlic Puree
  • 1/3 cup diced celery
  • ½ cup seeded, diced green bell pepper
  • ½ cup seeded, diced red bell pepper
  • ½ cup seeded, yellow bell pepper
  • 1/3 cup seeded, diced poblano chile
  • ¼ cup seeded, diced cubanella pepper
  • ¼ cup seeded, diced banana pepper
  • 1 tablespoon seeded, minced Fresno chile
  • 1 ½ teaspoons seeded, minced habanero chile
  • 1 teaspoon seeded, minced jalapeno
  • ½ teaspoon minced serrano chile
  • ½ teaspoon seeded, minced fingerhot chile
  • 1 tablespoon honey
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto package directions

Instructions
  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto package directions

Season the chicken with 2 tablespoons Cajun seasoning. In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently. Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes. Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes. Add honey, sugars, paprikas, chile powder, allspice, coriander, tumeric, salt, black and white peppers, red pepper flakes, remaining ¼ teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings. Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour. When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.

Blackened Buffalo Ribeye w/ Corn and Black Bean Salsa

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When cooking the steaks you will have intense smoke, make sure you have proper ventilation.

Ingredients

For the Ribeye:

  • 8-10 Ounce farm raised buffalo ribeye steaks
  • ¼ pound unsalted butter (melted)
  • Galena’mite Blasting Powder

For the Salsa:

  • 4-5 ears fresh corn on the cob
  • 1 medium diced onion
  • 3 cloves diced garlic
  • Juice from 1 fresh lime
  • Juice from 1 fresh lemon
  • 2 – 3 cups cooked black beans
  • 2 fresh tomatoes, seeded and chopped
  • Fresh cilantro, chopped, to taste
  • Salt and pepper, to taste
  • Ground cumin, to taste
  • Chipotles in Adobo, to taste
  • 3-4 tablespoons apple cider vinegar
  • 1 – 2 tablespoons olive oil

 

Instructions

For the Ribeye:

Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.

 For the Salsa:

With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.

To Finish the Plate:

Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.