IT training chile pepper december january 2013

60+ FEEL-GOOD RECIPES! PLUS, REVEALED: THE HOT TRUTH ABOUT JALAPEÑOS PAGE 40 LIVE THE ZESTY LIFE PAGE 46 PAGE 78 THE COMFORT BREAKFAST FOOD ISSUE BONANZA! SPICY FRENCH TOAST STUFFED WAFFLES CHEESY EGGS STAY WARM WITH 11 SOOTHING SOUPS OUR BEST-EVER RECIPES! MAC N CHEESE LASAGNA POT PIE SO MUCH MORE DEFINING COMFORT FOOD WHAT MEN AND WOMEN WANT You won’t fumble this season with the original [ Become the MVP at your tailgate 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 WWW.CHILEGRILL.COM 888-784-7379 ] FEATURES 34 Chile Pepper’s Culinary Institute Jalapeños rank low on heat scale, but they’re high on our most-lovedpeppers 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 40 Seven Days, Seven Ways 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 46 Morning…and Noon and Night 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 52 Soothing Soups 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 60 Molto Delizioso 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 62 You Say Potato, We Say Potato! We love spuds! There’s so many amazing things you can 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! 65 World Food Championships 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 December/January 2013 60 Introducing— WORLD’S BEST CHICKEN COOKER ® by Cajun Injector® 31 COOKING SYSTEMS in NEW from Cajun Injector®, a brand known 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 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 Patented design lets you cook up to 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 Available at many sporting goods stores or online at www.CajunInjector.com DEPARTMENTS RECIPE INDEX EDITOR’S LETTER Rick is getting comfortable: comfortable in the kitchen, comfortable traveling, but most of all, comfortable with this issue! 10 READERS' LETTERS 12 HOT FLASHES 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 ZEST EXPRESS Create your own sweet syrups, which will spice up the most ordinary of pancakes 20 CHILE LITE Not all comfort food has to be calorie-illed and laden with guilt We’ve trimmed down well-known dishes without sacriicing taste 24 GRILL TIME Fire up the grill for a little comfort! 28 SAUCE AND TELL Vic Clinco puts the “Vic 5” twist on comfort foods 32 CHILE MAX Check out the ultra-hot recipes that have Editor and Chef, Rick McMillen, so excited—and reaching for the milk! 66 PEPPER PATCH Columnist Jim Campbell, a leader in the iery foods industry, on hosting a hotluck dinner 72 ASK THE MASTERS Husband-and-wife team and Texas Rib Rangers owners, Bill and Barbara Milroy, answer all your burning barbecue questions 74 STAFF'S CHOICE This is by far the most mouthwatering mac ’n cheese you’ll ever eat! 76 CHILE CHRONICLES Renowned chile blogger and self-proclaimed chilehead and barbecue fanatic Scott Roberts shares three of his greatest pleasures (and blessings) in life 78 JUST DESSERTS Barb Milroy could conquer the world with her delicious cheesecakes Her foolproof recipe will have everyone begging for seconds 24 December/January 2013 Thank you, Chileheads! EDITORIAL EDITOR AND CHEF rick mcmillen Executive Editor bambi abernathy Managing Editor amanDa altman Copy Editor Sue-ella mueller Contributing Writers Jim campbell Vic clinco DamiSi Delaney nicholaS nguyen bill & barbara milroy Sue-ella mueller Scott robertS Editorial Intern "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 torre puckett ART & PHOTOGRAPHY EXECUTIVE Creative Director Publisher nicholaS nguyen Sir mcmillen Designers & Food Stylists President DamiSi J Delaney bambi abernathy Diana mcgroary STAFF Contributing Photographers Accounting Manager rick mcmillen marna mcmillen nicholaS nguyen Customer Service Representatives CHILE CHEFS caSanDra como Sous Chefs Jackie magana matthew abernathy JeSSica SalaS ADVERTISING Advertising Director heather chancellor hchancellor@chilepepper.com 281.701.0053 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 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 | www.chilepepper.com BREAKFAST 45 Cheddar Biscuits with Sausage Gravy 47 47 48 48 49 50 50 51 51 Cheesy Hash Brown Baskets and Eggs 49 Casseroles Eggs in Purgatory 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 SAUCES & SYRUPS 10 18 18 19 19 19 19 19 23 Chas's Simple Sauce Bacon–Infused Syrup 2 1 23 28 29 30 4 1 42 60 Basic Simple Syrup Chipotle–Orange Syrup Honey–Habanero–Ginger Syrup Maple–Sriracha Syrup Spiced–Apple Syrup MEATS, POULTRY & FISH Turkey Pot Pie Whiteish Casserole Wendy’s “Kicked–Up” Taco Bake Fred’s Fiery Pork Chop Casserole Hot Tuna Casserole Pulled Pork Shepherd’s Pie Chicken Pot Pie Marna’s Incredible Lasagna 61 17 26 Chicken Under Bricks with Barbecue Dipping Sauce Filet Mignon with Alouette 41 Chicken, Veal and Beef Meat Loaf December/January 2013 17 44 45 61 61 Classic Beef Stroganof Spicy Chicken Fried Chicken Pork- and Cheese-Stufed Manicotti Spaghetti and Meatballs SOUPS, Stews & Chilies 21 23 33 53 53 Salmon Chowder Three–Bean Chili Hot–Hot Jalapeño Matzo Ball Soup Cream of Tomato Soup Navy Bean and Ham Soup with Homemade Dumplings 54 55 56 57 58 59 53 54 Classic Chicken Noodle Soup Baked Potato Soup Meatball Soup Classic Tri-Tip Vegetable Stew Jalapeño Pulled–Pork Chili White Bean Habanero-Serrano Chicken Chili 63 Chipotle Sweet Potato Soup SIDES & SANDWICHES 22 25 25 Spicy Jalapeño Goat Cheese Burger Peppery Prosciutto Mac 'n Cheese Bacon-Wrapped Cream-Filled Dates Poblano Pepper and Bacon Grilled Cheese Sandwich 26 27 32 33 36 37 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 43 62 63 73 74 Turkey Sloppy Joes Gnocchi in Herb Butter Sauce Broccoli Cheddar Twice–Baked Potatoes Focaccia Bread 43 911 Mac 'n Cheese DESSERTs 17 27 Chocolate Brownie Cake Grilled Cinnamon Peaches with Homemade Ice Cream 29 Vic’s Bad–Ass 42 Bacon Lollipops 42 43 78 Banana Pudding Spicy Chipotle Applesauce 79 Cheesecake Recipe Kiss of Chocolate Chipotle Raspberry Cheesecake Barb’s Master 79 Spice of Life Cheesecake www.CHILEPEPPER.com EDITOR'S PHOTO BY TIFFANY ALLEN Let’s Get Comfortable 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— Chile Pepper! 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! ... with her delicious cheesecakes Her foolproof recipe will have everyone begging for seconds 24 December/ January 2013 Thank you, Chileheads! EDITORIAL EDITOR AND CHEF rick mcmillen Executive Editor... Rosemont, New Jersey 08556-0170 Dear Editor, coNtact Us! Chile Pepper magazine Rick McMillen, Editor and Chef editor@chilepepper.com I have had a bumper crop of peppers this year, mostly jalapeños... 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