IT training chile pepper december january 2013

We’re putting a Chile Pepper twist on beloved classics—both sweet and savory—from spicy French toast to cheesy hash browns.. Chile Pepper is published six times per year January, March,

60+ FEEL-GOOD RECIPES! PLUS, REVEALED: THE HOT TRUTH ABOUT JALAPEÑOS

WHAT MEN AND WOMEN WANT

STAY WARM WITH

OUR BEST-EVER RECIPES!

MAC N CHEESE

LASAGNA

POT PIE SO MUCH MORE

You won’t fumble this

season with the original

Put whatever you can think of into your chiles: shrimp, sausage,

cheese, oysters and crab And because they’re standing up, you don’t have to worry about the filling running out

For perfect, even cooking and easy handling.

Jalapeños rank low on heat scale, but they’re high on our

most-loved-peppers list We’re laying it all out about this tasty little pod, including

which colors are the best, why they have those crazy cracks and we’re even

including a few original recipes you’ll lip for Plus, the scoop on comfort

foods favored most by men and women and why

Chile Pepper’s Culinary Institute

With the high stress of the holidays, there’s a good chance your family will

be in need of some comfort How about a full week’s worth? Your whole

crew will feel the love in these seven delicious meals

Seven Days, Seven Ways

The Italians long ago cornered

the market on comfort foods,

with lasagna, spaghetti and

manicotti taking center stage

You’ll delight in our version of

these tasty, easy-to-prepare

dishes

We love spuds! There’s so

many amazing things you can

do with this versatile vegetable;

in fact, we’re willing to bet that,

after you try what we’ve whipped

up, you’ll forget it’s even a veggie!

Molto Delizioso

You Say Potato,

We Say Potato!

40

Breakfast…it’s not just for morning anymore!

We’re putting a Chile Pepper twist on beloved

classics—both sweet and savory—from spicy

French toast to cheesy hash browns

Morning…and Noon and Night

46

34

The cold, blustery days of winter call for

hot, steaming bowls of soup Dig in to

our eight comforting broths and stews

that will soothe not only the chill in

your bones, but your soul, too

Soothing Soups

52

60

62

The best of the best were cooking up magic for

the World Food Championships in Las Vegas

Here, the recap of the drool-worthy event

Patented design lets you cook up to 4 chickens

(8 halves) keeping them moist and flavorful

Cooker converts effortlessly

to a high-end smoker

A few adjustments transforms

it into a traditional grill

by Cajun Injector ®

Introducing—

for its injectable marinades and outdoor cooking equipment and synonymous with

flavor, is proud to introduce the Worlds Best

Chicken Cooker®!

This revolutionary device is not only a quality dual-rack smoker and grill, but cooks up to 8 chicken halves to perfection The patented suspended cooking design keeps the chicken moist and seals in the flavor - which can be further enhanced with the use of our famous injectable marinades!

The World’s Best Chicken Cooker® will give you a variety of ways to enjoy the flavors of outdoor cooking for years to come.

Barb Milroy could conquer the world with her delicious cheesecakes Her foolproof recipe will have everyone begging for seconds.

Rick is getting comfortable: comfortable in the

kitchen, comfortable traveling, but most of all,

comfortable with this issue!

Kitchen makeover advice; The perfect measuring

cups; Quirky little wine stopper; Best spicy teas;

The 411 on cheesecake

16 HOT OFF THE PRESS

Sometimes it’s nice to go back to an old friend

See what we pulled of the shelf—it showcases

the ultimate in comfort food!

18

Create your own sweet syrups, which will spice

up the most ordinary of pancakes

28

66

SAUCE AND TELL CHILE MAXVic Clinco puts the “Vic 5” twist on comfort foods

Columnist Jim Campbell, a leader in the iery foods industry, on hosting a hotluck dinner

72

PEPPER PATCH

Husband-and-wife team and Texas Rib Rangers owners, Bill and Barbara Milroy, answer all your burning barbecue questions

76 74

ASK THE MASTERS STAFF'S CHOICE

Renowned chile blogger and self-proclaimed chilehead and barbecue fanatic Scott Roberts shares three of his greatest pleasures (and blessings) in life

This is by far the most mouthwatering mac ’n cheese you’ll ever eat!

CHILE CHRONICLES

20

Not all comfort food has to be calorie-illed and

laden with guilt We’ve trimmed down well-known

dishes without sacriicing taste

CHILE LITE

24

4

DEPARTMENTS

Thank you, Chileheads!

Chile Pepper is published by McABY MEDIA, LLC

12829 Trinity St.

Stafford, TX 77477 832.886.1120 www.chilepepper.com

Chile Pepper (ISSN 10667985), Vol 26, No 5, is a trademark and is published bimonthly by McAby Media LLC, 12829 Trinity St, Stafford, TX

77477 Chile Pepper is published six times per year (January, March, May, July, September, November) Periodical postage paid at Stafford, TX, and additional mailing offices Subscriptions, $26.99 per year (6 issues), Canada $46.99 (price includes GST) US funds only Foreign prices available upon request Single copies, $5.99 plus $3.00 postage and handling POSTMASTER: send all address changes to Chile Pepper, P.O Box

334, Stafford, TX 77497 All payments should be made in U.S funds Visa, MasterCard and Discover accepted The contents of this magazine may not be reprinted in any manner without permission from the publisher Opinions of contributing authors do not necessarily reflect those of the publisher Articles and photographs are welcome, but cannot be considered unless exclusive publishing rights are given, affording the publisher full ownership of the content Publisher assumes no responsibility for accuracy of unsolicited manuscripts and any material accepted is subject

to possible revision at the discretion of the publisher.

Sales/Mgmt 832.886.1120 | Fax 281.621.5999 | Toll-Free Subscription/Inquiries 866.378.2951 |

"A special thanks to our subscribers Without you, there would be no magazine, and what a terrible world it would be without Chile Pepper!" For more

from Sir, see page 80

SAUCES

& SYRUPS

Casseroles

10 18 18 19 19 19 19

Chas's Simple Sauce Bacon–Infused Syrup Basic Simple SyrupChipotle–Orange SyrupHoney–Habanero–Ginger SyrupMaple–Sriracha Syrup

Apple Sausage Ring

Panko-Crusted Jalapeño French Toast

Amaretto Peaches 'n Cream Oatmeal

Pancake Breakfast Sandwich

Stufed Maple Cream Cheese Pecan Wales

Batter Up! 3–In–1 Breakfast Batter

Sausage and Apple Puf Pastry Kolaches

Filet Mignon with Alouette

Chicken, Veal and Beef Meat Loaf

Turkey Pot PieWhiteish CasseroleWendy’s “Kicked–Up” Taco BakeFred’s Fiery Pork Chop CasseroleHot Tuna Casserole

Pulled Pork Shepherd’s PieChicken Pot Pie

Marna’s Incredible Lasagna

44 45 61 61

Classic Beef StroganofSpicy Chicken Fried ChickenPork- and Cheese-Stufed ManicottiSpaghetti and Meatballs

2 1 23 28 29 30

4 1 42 60

49

19

23

6 December/January 2013

SIDES & SANDWICHES

Chocolate Brownie Cake

Grilled Cinnamon Peaches

with Homemade Ice Cream

Spicy Jalapeño Goat Cheese Burger

Peppery Prosciutto Mac 'n Cheese

Bacon-Wrapped Cream-Filled Dates

Poblano Pepper and Bacon Grilled

Cheese Sandwich

Spinach Salad

Garlic-Jalapeño Breadsticks

Death by Chile Pepper Sub Sandwich

Hot–Hot Chili Cheese Fries

Red Pepper Candied Jalapeños

Jalapeño and Cheese Corned Beef

Croissant

Turkey Sloppy Joes

Gnocchi in Herb Butter Sauce

Broccoli Cheddar Twice–Baked Potatoes

Navy Bean and Ham Soup with Homemade DumplingsClassic Chicken Noodle SoupBaked Potato Soup

Meatball SoupClassic Tri-Tip Vegetable StewJalapeño Pulled–Pork ChiliWhite Bean Habanero-Serrano Chicken Chili

Chipotle Sweet Potato Soup

21 23 33 53 53

54 55 56 57 58 59

63

Kiss of Chocolate Chipotle Raspberry CheesecakeSpice of Life Cheesecake

I have often said that if I didn’t love my wife so much I would weigh 400-plus pounds I simply don’t want her, nor does she deserve, to be married to an overweight, uncontrollable gluttonist Look at her

picture—I’m no fool

However, with this issue we pushed

the envelope Just take a moment and

think about those things you love most:

your wife; a large dish of creamy mac ’n

cheese; those incredibly fun and adorable

grandkids; a steaming hot bowl of chicken

noodle soup; being isolated on a sandy

beach in the South Paciic with the one

you love; an oversized helping of French

toast with a gallon of sweet maple syrup

Get the point?

Comfort food challenges us all—and

often Sure, we can “indulge” in some

great sushi (I’m one who never passes

up steak tartar) and there are many days

when a crisp cold salad topped with spicy

shrimp hits the spot, but nothing beats

my wife’s Incredible Lasagna (page 60)

or Barb Milroy’s over-the-top cheesecake

(page 78) or Eggs in Purgatory (page 47),

and no one can pass on the Pulled Pork

Sheppard’s Pie (page 41), Jalapeño Burger

(see below), Turkey Sloppy Joes (page 43) and a straight-from-heaven Corned Beef Croissant covered with peppers and cheese (page 37) All of these dishes scream our name and result in us being forced to loosen one more notch on the ole belt

Since we have taken control of this incredible magazine, I have never had so much fun making original, succulent dishes

I also must share, that my daughter, the incomparable and multitalented Bambi Abernathy, and I spent days and days planning this issue Then we prepped and cooked with our fantastic creative team, passionately enjoying our hours in the kitchen We felt nostalgic the entire time while making these dishes and couldn’t help but relive many days of our past

Yep, food will get ya’ No matter how hard you try to turn your back, the little creature hiding in your consciousness is forever alerting your senses, forbidding you to ignore the smells that beckon your belly endlessly

Aside from the to-die-for recipes, we’re also highlighting the jalapeño with more than 20 recipes, where this hallowed pepper is either used to deliver a hint of unforgettable lavor or it’s blasting the dish wide open Our publisher, Sir McMillen, was wooed by the Candied Jalapeños (page 36), while my weakness lies with the Death by Peppers Sub Sandwich (page 32)

Fellow chileheads, this is an issue that needs to be hidden when you are not

looking at it It is a guarantee that anyone who sees it will want to borrow your copy—and I’m betting it won’t get returned.Before I sign off, I have to share my latest travel experiences First, I was off to Hatch, NM, where the eyes cannot begin to focus on the thousands and thousands of acres upon acres of pepper ields growing our coveted morsels Then I was off to Chicago and visited the Weber plant One cannot imagine how massive the barbecue industry is and the passion and R&D these folks put into making your grilling experience perfect Plus, two fellow teammates and myself created a dynamite burger for the Weber 2012 Burger of the Year award competition—and we won! See recipe at right Finally, I ended my travels in the incomparable Las Vegas and got to experience irsthand the World Food Championships hosted by Adam Richman See page 65 for all the details

Do you think I had anything to eat while I was there?

It’s been two unbelievable months of cooking and planning to bring you the inest cooking magazine on planet Earth—

KEEP SPICIN’ & DICIN’!

Rick McMillen, Editor and Chef

Everyone—and I mean everyone—loves a good burger Regardless of age, ethnicity, political beliefs or sports loyalties, everyone craves a burger from time to time Personally, I feel the best burger is made using your own two hands in your own backyard

I created this burger while competing in a recent grilling showdown at the Weber Corporation in Chicago Once the day’s media events were behind us, the Weber folks challenged participants to build their best burger using a variety of supplied ingredients, a table full of condiments and, of course, Weber grills The winning burger would be decided on by a distinguished panel of three judges, one of them being the famed chef and cookbook author Jamie Purviance (For more on Jamie, see “Hot Of the Press” on page 16.)

Well chileheads, our three-man team, Larry Okrend (Handy Magazine) and Norman Hamilton (Casual Living) and myself—we called ourselves

Men and Their Meat—won!

This is a zesty burger—one that is creamy from the inside out A special thanks to my two buds who made this burger possible Enjoy!

Spicy Jalapeño goat

cheeSe burger

The Weber 2012 Burger Champion

Yield 4 LARGE BURGERS

Zest Factor MEDIUM

PreP time 10 MINUTES

cook time 15 MINUTES

2 POUNDS GROUND BEEF

1 CUP GOAT CHEESE, DIVIDED

6 CLOVES GARLIC, SMASHED AND

4 SOFT CLASSIC HAMBURGER BUNS

SALT AND PEPPER TO TASTE

Preheat the grill to medium high In a

large mixing bowl, add ground beef,

1⁄2 cup goat cheese, garlic, along with

4 slices of jack cheese that have been

roughly chopped and the jalapeños

Using your hands, incorporate all

ingredients, forming 4, 1⁄2-pound

burgers Next grab the buns, and

slather the tops and bottoms with the

remaining goat cheese and set aside

Now, lets get those burgers onto

the grill over direct heat Cook both

sides for 7 to 8 minutes each (note:

due to the amount of cheese, don’t

expect a classic charred burger)

Internal temp should be 165°F Once

cooked, add 2 slices of cheese over

each burger, then cover the grill and

allow cheese to melt Meanwhile, toast

the buns Once cheese is soft add

the remainder of the jalapeños and

bacon right on top of the cheese, then

smother burgers with the toasted

buns Forget the mustard, ketchup

and onions—they’re not needed for

this chilehead monster!

Start with our healthy, large transplants and enjoy your early abundant harvests!

Our plants offer the easiest way to enjoy many rare, unusual, heirloom

& hybrid varieties These plants are strong, vigorous and produce fast

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We have Bhut Jolokia, Red Savina™ & Trinidad Scorpion.

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10 December/January 2013

Dear Editor,

I have had a bumper crop

of peppers this year, mostly jalapeños and habaneros, which are my husband’s favorites Can I freeze these buggers? Will you give me some details on the process?

Thanks a ton

—Elizabeth, Upstate New York, via email

Rick responds: Elizabeth, yes, you can freeze them I have had plenty

of luck over the years doing just that and it’s actually quite simple First, don’t cook them or they will become mushy Personally, I always lay my peppers on a large, lat cookie sheet, to dry and pre-freeze, prior

to bagging Usually it takes 30 to 45 minutes, depending on the freezer and the size of the pepper This also helps keep them separate, in case you want to grab just one or two for a recipe Next, put them in a baggie and freeze them If you really want to do the best job possible, purchase a vacuum sealer This eliminates all air and is the best method to prevent freezer burn However, if you are using zipper bags, buy the highest quality ones you can ind, and be sure to eliminate as much air as possible

Some folks like to blanch the pepper before freezing, but I don’t Finally, realize your peppers will soften a bit, but they are still great for cooking and maintain their lavor and capsaicin count.

Mr McMillen,

I hope you can help me I received an e-mail from Chile Pepper

magazine claiming it was time for me to renew my subscription

I renewed my subscription earlier this year and I still have four

issues remaining Why did I get a renewal notice this far in

advance? I am perplexed

—Conrad, San Antonio, TX, via email

Sir responds: Conrad, thank you for your inquiry Often, we send special renewal

offers to our readers that include some very nice gifts from various manufacturers

that we will ship, free of charge, to you with a paid renewal From hot sauces,

to seasonings and other similar items—that we feel are of great quality as well

as an opportunity to try something new that we think you, our valued readers,

would enjoy On that note, we have made the decision to invite the entire readership

to take advantage of these opportunitiese In the past, we have received many,

many complaints for not offering this to everyone so we have chosen to make these

opportunities available to you through early renewal

If you are interested, take advantage If not, toss the notice and we will let you know

when you are due for renewal.

Hi,

I wanted to share a very simple recipe for a sauce

that goes with just about anything

Rick responds: Chas, we always cook every recipe we receive prior to publishing We need to, because from time to time, we receive some that I would not feed to a serious enemy!

So, over the weekend, I gave yours a shot It was over-the-top simple—all it took was 15 minutes

It was super I had a bag of chilies in the bottom

of the refrigerator and used them and decided to use two lemons, not one

The heat level was mild (but that’s me and my buds working, so it may be hotter to others) Thanks for the recipe I love getting quick and easy recipes from other chileheads, especially sauce ones with loads of garlic!

10 CLOVES GARLIC

6 LARGE RED CHILIES

1-2 LEMONS, JUICED, TO TASTE

6 TABLESPOONS OLIVE OIL

PINCH SALT

FRESHLy GROUND BLACK PEPPER TO TASTE

SMALL HANDFUL FRESH CORIANDER (CILANTRO)

Place all ingredients in food processor and blitz

Great magazine!

—Chas, Alabama, via email

Chile Pepper magazine

Rick McMillen, Editor and Chef

editor@chilepepper.com

coNtact Us!

Hi Rick,

A few years back, I subscribed to your fine magazine, but I hit on hard times and had to cancel all my magazines I kept all of yours but have misplaced them Right now, I’m working on getting my head back above water, and

hopefully, I'll be able to re-subscribe soon

The reason I’m writing is that I’m looking for a salmon recipe that I got

from your magazine It was great I think it had cilantro and red pepper

in it It was made into a sauce I think it was from four or five years

ago, and I remember it had a long name that started with the

letter “c” If you can recall it and send it to me, I’d be very

grateful I promise that I’ll re-subscribe as soon as I get back

on my feet I’m a Vietnam vet and it shouldn’t be long before

I get my benefits and can breathe again

If you can’t, then I'll understand Thank you for a wonderful

Rick responds: Ron, as you may know, the current team here in Texas has only

been publishing Chile Pepper magazine for two-plus years and, unfortunately,

the past issues are not in our system Yes, we do have back issues, and when time allows

I will have someone browse through the issues during the time period you suggest Let’s see what we ind However, I have just reinstated you to receive a complimentary subscription, courtesy of the Chile

Pepper team

Good luck and thanks for your service to our great country Enjoy your subscription for now, and hopefully

in the future we will ind the recipe you are looking for.

Most chileheads would probably

agree that we spend hours and

hours in the kitchen perfecting our

spicy fare As our home’s

self-appointed chef, we know the value

of having a kitchen that flows and

provides an atmosphere of creativity

Unfortunately, not every house

comes equipped with the kitchen of

your dreams And for those stifled by

their cooking environment, it might

be time to consider a remodel

Before you knock down that

backsplash, however, renovation

expert Dan Fritschen, founder of

www.remodelormove.com, warns to

consider a few things first “Redoing

a kitchen is not something I’d advise

doing on a whim,” he says “Not only

do kitchens cost more than any other

type of room to build or remodel,

they also typically take the most

time to complete and can totally

disrupt a family’s sense of comfort

and routines.”

Having remodeled many of his own

homes, Fritschen knows a thing or

two about how uncomfortable a

remodeling project can make a family

In fact, Fritschen, who is neither

a contractor or in the real estate

business, has become such an expert

on renovating homes that he created

his website (and wrote the book

Remodel or Move? Make the Right

Decision) so others could benefit from

his tried-and-true advice

“Any type of remodeling project

can seem complicated, especially

if you’ve never updated your home

before,” points out Fritschen “At

Remodel or Move, we’ve tried to

simplify your decision making by

developing two free tools: The

A Recipe for Remodeling

thinking about a kitchen makeover? one remodeling

expert weighs in on the pros and cons and whether or not renovations are right for you

by Sue-Ella Mueller

Should You Remodel? Calculator asks 20 questions that cover personal preference as well as hard numbers, then generates a recommendation Along the same lines, the Remodel or Move Calculator can help you figure out if remodeling or looking for a new house is a wiser option

And overall, the website can help you formulate a organized game plan before you get your hands dirty, which can save you time and money in the long run.”

well-The website also offers hundreds of design ideas and money-saving tips—all at no charge Getting one step closer to culinary happiness is just a few clicks away

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