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
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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
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!

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.

2

December/January 2013

60


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DEPARTMENTS

6 RECIPE INDEX
8 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

4

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


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 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 |

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

6

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
9
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

7


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!


500 varieties of Hot & Sweet

PEPPER PLANTS
• We have Bhut Jolokia, Red
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• New! Chile Seeds!
• We ship Nationwide.
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TOMATO PLANTS
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• Start with our healthy, large
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PreP time 10 MINUTES
cook time 15 MINUTES

2
1
6

POUNDS GROUND BEEF
CLOVES GARLIC, SMASHED AND
SLICES PEPPER JACK CHEESE,
DIVIDED

2

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CUP GOAT CHEESE, DIVIDED
ROUGHLy CHOPPED

12

Our plants offer the easiest way to enjoy many rare, unusual, heirloom
& hybrid varieties. These plants are strong, vigorous and produce fast.

CUPS PICKLED JALAPEñOS,
DIVIDED

4

SLICES CRISPy BACON, ROUGHLy

4

SOFT CLASSIC HAMBURGER BUNS

CHOPPED
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!

www.

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Cross Country Nurseries

(908)996-4646

PO Box 170-CP; 199 Kingwood-Locktown Road, Rosemont, New Jersey 08556-0170


Dear Editor,

coNtact Us!
Chile Pepper magazine
Rick McMillen, Editor and Chef


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.

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

10
6
1-2
6

CLOVES GARLIC
LARGE RED CHILIES
LEMONS, JUICED, TO TASTE
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

10

December/January 2013

—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.

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!


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
magazine.
—Ron, via email

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.

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
Most chileheads would probably
agree that we spend hours and
hours in the kitchen perfecting our
spicy fare. As our home’s selfappointed 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
12

December/January 2013

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 wellorganized game plan before you get your hands dirty,
which can save you time and money in the long run.”
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.


Mess-Free
Measuring
Cooking during the holiday
season can be a vital part of
the fun, but the mess that
follows can sometimes
dampen the spirit. Avoid
the lengthy clean up this
year with the new Flex~it
mini measuring cup set.
The handy cups, which
are lexible for easy storage, feature
measurements in teaspoons, tablespoons,
millimeters and ounces, eliminating
the hassle of wrestling out a
new cup or spoon for each
ingredient. But the best
part: The easy lex pouring,
which keeps messes to a
minimum, making sure you
get the very best out of
your holiday cooking
($4.99 to $14.99 each;
www.containerstore.com).

Put a Corkcicle in it!

When wine is too warm or too cold, its true lavors
are masked and that refreshing feeling you get
is lost. Solve the age-old problem by putting a
corkcicle in it! The whimsical product is designed
to look like a cork with an icicle attached to it. But
the icicle doesn't just look cool—it's actually a nontoxic gel enclosed by BPA-free plastic so it won’t
afect the taste of your chosen wine. To use the
Corksicle, place it in the freezer for two hours, and
then simply stick it in your wine bottle (it its most
750-mL varieties). It will keep your chilled whites at
optimal temperatures for 45 minutes, or cool down
your room-temperature reds to a tasty level. The
Corkcicle comes in a variety of colors, so buy two to
keep your bottles fresh ($24.95; www.corkcicle.com).
—Nicholas Nguyen

—Torre Puckett

THE PERFECT CHRISTMAS GIFT,
FOR THE PERSON WITH EVERYTHING.

make your loved
ones happy today.

ORDER
NOW!
w w w.c a pt aint h o m s .co m


Spicy & Healthy

to a Tea
Stay toasty while
revving up your
metabolism—especially
after indulging in all of the
holiday comfort foods—with these
warming herbal teas.
by Nicholas Nguyen
According to the Mayo Clinic, tea is the most widely consumed
beverage in the world. Studies show that teas contain anti-aging
antioxidants and qualities that improve heart health, cholesterol levels
and weight management. While many of us are no strangers to the
endless combinations of iced tea and the ever-popular green tea, mix
things up this winter by brewing hot herbal tea and get ready to let the
spicy aroma keep you feeling cozy.
Herbal teas have been shown to calm the nerves, relieve nausea,
treat cold and lu symptoms, get blood lowing and jump-start your
metabolism. We’re digging the following three teas from Republic
of Tea, which contain a hefty dose of spice in each sip, and come in
natural, unbleached tea bags for quick and mess-free brewing.

Ca rda mom C i n na mon
Wa r m t he Hea r t Herb Tea
Cardamom, an herb similar to ginger, is complemented
by the warm and spicy notes of cinnamon and anise in
this tasty tea. Studies conducted in India, where the plant
is common, note that cardamom can help lower blood
pressure ($9.50 for 36 tea bags; www.republicoftea.com).

C i n na mon Va n i l la Herb

D rea m by t he Fi re Tea
Try substituting this tea, spiced with cinnamon and notes of
vanilla, for your vanilla latte. Plus, the base of this tea is the
rooibos plant, native to Africa; studies have shown that the
antioxidant compounds in this tea variety help improve heart
and liver health ($11.50 for 36 tea bags; www.republicoftea.com).

Get Bu r n i ng – Herb Tea for Meta bol i s m
True chileheads will love this blend—it contains ginger,
cinnamon, chile peppers and black pepper—and just one
whif will wake you up! The spicy taste, married to a zesty
sweetness, is invigorating, and its organic green rooibos
base has twice the antioxidant power of red rooibos.
Drink this to get your metabolism humming (after you
enjoy all the comfort food in this issue, of course) ($12.00
for 36 tea bags; www.republicoftea.com).
14

December/January 2013

cheeSecakeS
arounD the
worlD!
The origins of this rich, lavorful dessert can
be traced back to 776 B.C. in Greece—it was
believed to have been
served to athletes at
the irst Olympic
Games! The
cheesecake we

know and love
today, made
with cream
cheese, is much
diferent than
what was served to
the irst gold medal
winner and is thanks to
New York dairy farmer William Lawrence.
He accidentally created cream cheese and
branded it Philadelphia Cream Cheese—the
rest is creamy history! Here are some of our
favorite cheesecakes, all unique in their own
ways, from all over the globe.
New York–style cheesecake has a dense
texture and uses heavy cream.
Philly–style cheesecake has a soft and
light texture, and its cheese lavor is
more intense.
In St. Louis, cheesecakes have a cake
layer on top of gooey goodness.
Today Greek cheesecakes use feta
cheese or mizithra.
Italian cheesecakes use ricotta cheese in
lieu of cream cheese, with more modern
recipes resorting to mascarpone.
French cheesecakes use Neufchatel
cheese and include gelatin to bind the
ingredients, resulting in a light texture
and lavor.

German cheesecakes contain quark cheese.
British, Australian and New Zealand
cheesecakes have a crust of biscuits and
butter with fruit compote.
Belgian and Dutch cheesecakes are
lavored with melted chocolate.
Brazilian cheesecakes have a surprising
layer of guava marmalade.
Japanese cheesecakes tend to be less
sweet and incorporate Matcha green tea
or mango and lychee.
Vegan cheesecakes can be made by
switching out cheese for tofu.
If you're the type to skip the main course
and have dessert irst, head over to page 78
for our fabulous cheesecake story!
—Nicholas Nguyen & Damisi Delaney



Timeless: Weber’s Real Grilling
with the comfort Food issue in mind, we’ve pulled down
an old friend from the cookbook–shelf that ofers solace at
the grill, time and time again. by Sue-Ella Mueller

“We cook because we have to,
but we grill because we want
to.” —Jamie Purviance, author
of Weber’s Real Grilling
The mindless shuling of

coals, the smoky aroma
wafting through the air, the satisfaction of a
well-cooked meal. The act of grilling in itself
is one that brings its own form of comfort to
many. And one of the great grilling cookbooks
that has withstood the test of time is Weber’s
Real Grilling.
Food writer and culinary expert Jamie Purviance
tackles everything from the simple to the
complex, giving beginner and seasoned grillers
alike a reason to turn the page. Purviance is a
graduate of Stanford University and Culinary
Institute of America as well as a guest chef
16

December/January 2013

and instructor at the James Beard
House. He is also a favorite judge
at many of the county’s largest
barbecue competitions. His years of
experience combined with his ability
to write clear, concise instructive
pieces are what make Weber’s shine.
Before hitting the recipe-illed
portion of the book, Purviance’s
initial chapters walk readers
through various types of grills,
building ires, the nuances of
rubs, marinades and sauces, and a

chapter favorite for new grillers, 10
must-know tips for grilling.
The meat of Weber’s is, of course,
the recipes. Each section covers
a meat group—red meat, pork,

poultry and ish—illing you in on
which pieces of protein are best
to purchase, how to trim the fat
properly, handling instructions
and more. Outside of the delicious
recipes, perhaps the greatest
beneit of Weber’s is the detailed
photography that accompanies
each lesson, which makes it
easy for readers to follow along,
demonstrating such steps as where
and how to cut the meats.
In addition to the meats, recipes
cover appetizers, veggies and sides
and desserts. With Weber’s, you
don’t have to walk away from the
grill to prepare a full-course menu
for your family and guests that will
leave them begging for more.


chocolate brownie
cake
Yield 8–10 SERvInGS

Zest Factor nOnE
PreP time 20 mInUTES
GrilliNG time 35–45 mInUTES

1

CUP (6 OUnCES) SEmISWEET
CHOCOlATE CHIPS

¼

POUnd UnSAlTEd BUTTER
(1 STICk), CUT InTO 8 PIECES, PlUS
mORE FOR GREASInG THE PAn

1¼
3
1¼
¼
½
½
¼
2

CUPS GRAnUlATEd SUGAR
lARGE EGGS
CUPS All-PURPOSE FlOUR
CUP COCOA POWdER
TEASPOOn GROUnd CInnAmOn
TEASPOOn BAkInG SOdA

TEASPOOn SAlT
TABlESPOOnS COnFECTIOnERS’
SUGAR

In a medium saucepan over low heat,
melt the chocolate chips and butter,
stirring often (be careful not to burn
the chocolate). Remove the pan from
the heat.
In a large bowl, using an electric mixer,
beat the sugar and eggs on mediumhigh speed until pale yellow and thick,
4 to 5 minutes.
In a large bowl, sift the lour, cocoa
powder, cinnamon, baking soda and
salt.
Grease the inside of a round, 9-inch
cake pan with butter.

chicken unDer brickS with
barbecue Dipping Sauce
Yield 4 SERvInGS
Zest Factor vARIES
PreP time 15 mInUTES
GrilliNG time 35–45 mInUTES

Season the chicken all over with the rub.

1
1
½

¼

TEASPOOn kOSHER SAlT
TEASPOOn GRAnUlATEd GARlIC
TEASPOOn GRAnUlATEd OnIOn
TEASPOOn FRESHly GROUnd
BlACk PEPPER

With the electric mixer on low, add the
lour mixture to the sugar-egg mixture.
Then add the chocolate mixture.
mix until just smooth. With a rubber
spatula, transfer the batter to the cake
pan, spreading it evenly.
Cook over indirect medium heat (about
350˚F) until a skewer inserted in the
center comes out with moist crumbs
attached, 35 to 45 minutes, rotating
the pan 90 degrees after about 20
minutes. let cool in the pan completely,
about 1 hour. Invert the cake onto a
serving platter. Carefully turn it over.
Sift the confectioners’ sugar through
a sieve on top of the cake. Cut into
wedges. Serve at room temperature.

incision in each joint between the
drumsticks and thighs. Remove and
discard the wing tips.

1

WHOlE CHICkEn, ABOUT 5
POUndS, ExCESS FAT REmOvEd

vEGETABlE OIl

1

CUP yOUR FAvORITE BARBECUE

Place the chicken, skin side down,
over indirect high heat. lightly coat
the bottom of a baking sheet with
oil. Place the baking sheet on top of
the chicken and weight it down with
bricks wrapped in foil (or a cast-iron
pan). Grill until golden brown on the
edges, 30 to 35 minutes.

SAUCE

make the rub: In a small bowl, mix the
irst 4 ingredients.
Place chicken, breast–side down,
on a cutting board. Using poultry
shears, cut along each side of the
backbone and remove it. Open the
chicken like a book. Using a sharp
knife, make a 1⁄2 -inch deep incision

between the breasts and latten the
chicken as much as possible. For
even cooking, make a  1⁄2 -inch-deep

Using pot holders, carefully remove
the hot bricks and the baking sheet.
Using a wide spatula carefully release
the chicken from the grate, being
careful not to tear the skin. move the
chicken over direct medium heat and
grill until the skin is golden brown all
over, 5 to 10 minutes (watch for lareups). Transfer the chicken to a cutting
board and let rest for 5 minutes before
serving. Cut the chicken into serving
pieces. Serve warm with the barbecue
sauce for dipping.

©

2005 Weber-Stephen Products Company. Recipes and photos from Weber’s Real Grilling™. Used with permission.
www.CHILEPEPPER.com

17


SIMPLY
SWEET

Basic simple syrup
For a clear syrup, use white granulated sugar, and for a

darker, richer taste, use light brown sugar. For various tints
and subtle lavor differences, try using raw sugars like
turbinado and demerara. And if you’re feeling especially
health conscious, use Stevia sweetener; about a 1⁄3 cup
Stevia for every 2 cups of water.
Yield ABOUT 2 CUPS
Zest Factor nOnE
PreP time 1 mInUTE
cook time 5 mInUTES

2
2

CUPS WATER
CUPS SUGAR

In a heavy-bottomed saucepan, bring water
to a boil. Gradually add in the sugar, stirring to
dissolve. Once sugar is dissolved, remove from
heat. It will thicken as it cools. Bottle in a clean,
airtight jar.

we’re bringing you simple
infused syrups that will make
ordinary pancakes and wales
taste sweeter than heaven—or
hotter than hell.

infused syrups
Use the instructions for the Basic Simple Syrup as

your template for the following jazzed-up varieties.
To make infused syrups, add herbs and/or spices
into the water as it is boiling. let the lavors
simmer for 10 to 15 minutes, then dissolve the
sugar. Once cool, you can choose to strain the
syrup and store in the refrigerator to use as
needed. Craving a buttery lavor, or want to
give your syrup a glossy shine? Melt in a couple
tablespoons of butter, whisking well.

by the Chile Pepper Staff
These simple syrups are quick and easy to make but taste
unique; you won’t be reaching for that ordinary maple stuf any
time soon. Drizzle ’em on everything from pancakes to French
toast to breakfast meats (don’t miss our packed feature on
breakfast fare on page 46), and with our guide to crafting your
own unique lavors, you’ll be able to sweeten and spice up all of
your favorite drinks!

Bacon-infused syrup
Yes, you read that correctly. This is the most decadent breakfast syrup ever! If you’re feeling guilty about this one, you’ll
feel much better after you try our light comfort food recipes on page 20.
Yield ABOuT 1 CuP

Zest Factor NONe

PreP time 5 MINuTeS

cook time 15 MINuTeS

4 STRIPS BACON,

1 CuP MAPLe SYRuP (THe

1 STICk

1 TeASPOON FReSH

1 TeASPOON FReSH

CHOPPeD

ReAL DeAL TASTeS BeST)

BuTTeR

ROSeMARY, CHOPPeD

SAGe, CHOPPeD

In a pan over medium-high heat, cook the bacon until crispy.
Pour in the maple syrup, heating until it bubbles, then remove
18

decemBer/January 2013

pan from heat and add the butter. Stir until butter is dissolved,
adding in the herbs. Serve warm or allow to cool and bottle.

maple-sriracha syrup
Yield ABOUT 1 1⁄2 CUPS

Zest Factor HOT

PreP time 5 mInUTES

cook time 15 mInUTES

1 CUP

2 TABlESPOOnS

1 TABlESPOOn mAPlE-

1 CUP WHITE

1 CUP BROWn

WATER

SRIRACHA

FlAvOREd ExTRACT

SUGAR

SUGAR

chipotle-orange syrup

Yield ABOUT 1 1⁄2 CUPS

Zest Factor HOT

PreP time 5 mInUTES

cook time 15 mInUTES

1 CUP

1 TABlESPOOn dRy

1 TABlESPOOn

1 TEASPOOn

1 CUP WHITE

WATER

CHIPOTlE RUB

ORAnGE zEST

GROUnd CInnAmOn

SUGAR

honey-haBanero-ginger syrup
Yield ABOUT 1 1⁄2 CUPS

Zest Factor HOT

PreP time 5 mInUTES

cook time 15 mInUTES

1 CUP

½ HABAnERO

1½ TABlESPOOnS

3 TABlESPOOnS

½ CUP

WATER

PEPPER, SEEdEd

GInGER, SHREddEd

HOnEy

WHITE SUGAR

And FInEly dICEd

spiced-apple syrup

Yield ABOUT 1 1⁄2 CUPS

1½

CUPS

WATER

Zest Factor mIld

PreP time 5 mInUTES

cook time 15 mInUTES

2 TART APPlES,

1 TEASPOOn

1 TEASPOOn

½ TABlESPOOn

1 CUP

PEElEd, COREd

GROUnd

GROUnd

GROUnd

SUGAR OF

And SlICEd

ClOvES

nUTmEG

CInnAmOn

CHOICE

www.CHILEPEPPER.com

19


the

SKINNYoN

comFort
Food

When the temperature drops, you’ll love these hearty,
warm dishes that are surprisingly good for you.
by the Chile Pepper Staff
20

decemBer/January 2013


turkey pot pie
Our spin on the classic pot pie will keep you
feeling satisied, not to mention warm and toasty
on the inside, without the extra fat and calories.
Yield 4 SERvInGS
Zest Factor mIld
PreP time 45 mInUTES
cook time 1 HOUR, 15 mInUTES

2

BOnE-In, SkIn-On TURkEy BREASTS

SAlT And PEPPER TO TASTE

3
1
2
2

TABlESPOOnS OlIvE OIl, dIvIdEd
mEdIUm OnIOn, FInEly CHOPPEd
CARROTS, dICEd
BEll PEPPERS (REd And GREEn),
dICEd

½
½
½
¼
2½
1

TEASPOOn dRIEd THymE lEAvES

1
6

mEdIUm lEmOn, JUICEd

TEASPOOn dRIEd ROSEmARy
TEASPOOn CAyEnnE PEPPER
CUP All-PURPOSE FlOUR
CUPS SkIm mIlk
(10-OUnCE) PACkAGE FROzEn
PEAS, THAWEd
PHyllO SHEETS (EACH 12-x-17
InCHES), THAWEd

Preheat oven to 400°F. Place turkey
breasts on sheet pan and rub with salt
and pepper to taste, then bake for 30
minutes. let cool, then remove the skin
and discard it with the bones. Shred
the meat and set aside. Reduce oven
heat to 350°F.

In a large saucepan over medium
heat, add 2 tablespoons olive oil.
Sauté the onions, carrots and diced

peppers. Season with herbs, cayenne
pepper, salt and pepper and cook for
10 minutes. Add the lour and cook for
1 minute, stirring constantly. add the
milk slowly while stirring, until mixture
is smooth. Bring to a simmer, stirring
occasionally, until mixture thickens.
Remove from heat.

Spray the bottom of the a 9-inch pie
pan or individual ramekins with nonstick cooking spray. Cut the phyllo
dough into circles large enough to
cover the bottom(s). Pour the illing
into ramekins or pie pan and top with
another circle of dough and pinch along
the edges to seal. Brush the top of the
dough with oil and bake for 25 minutes
or until golden brown and bubbling.
Cool for 10 to 15 minutes before serving.

add the frozen peas, lemon juice and
shredded turkey and mix well. Set aside.

salmon choWder
Fresh dill and green onions are the magic touches to this quick soup (pictured at left), which serves as a
unique and healthy alternative for chili in cold weather.

Yield 6 SERVINgS
SERvInGS
Zest Factor NoNE
nOnE
PreP time 10 MINuTES
mInUTES
cook time 20 MINuTES
mInUTES

1
1
⁄3
1
⁄3
4
1½
1
2

4

TABlESPOOnS gREEN
TaBLESPooNS
GREEn oNIoN,
OnIOn,
CHOPPEd
CHoPPED

1¼

CUPS INSTaNT
CuPS
InSTAnT MaSHED
mASHEd PoTaTo
POTATO
FlAkES
FLakES

TABlESPOOn oLIVE
TaBLESPooN
OlIvE oIL
OIl

¼
1

CUP CHoPPED
CuP
CHOPPEd CaRRoT
CARROT

SAlT aND
SaLT
And PEPPER To
TO TaSTE
TASTE

CUP FRESH DILL,
CuP
dIll, CHoPPED

CHOPPEd
TABlESPOOn DIJoN
TaBLESPooN
dIJOn MuSTaRD
mUSTARd

CUP CHoPPED
CuP
CHOPPEd CELERY
CElERy
CUPS VEgETaBLE
CuPS
vEGETABlE BRoTH
BROTH
CUPS WaTER
CuPS
WATER
(1-POUnd) SaLMoN
(1-PouND)
SAlmOn FILET,
FIlET, SkINNED
SkInnEd
CUPS CauLIFLoWER,
CuPS
CAUlIFlOWER, CoaRSELY
COARSEly
CHOPPEd
CHoPPED

Simmer for 8 minutes, allowing

salmon to cook.

In a large stockpot, heat oil over
medium heat. Lightly
lightly brown the
carrots and celery for a few minutes,
then add vegetable broth, water,
salmon, caulilower and green onions.

Remove the salmon and place onto
a cutting board. Flake it apart into
bite-sized chunks and set aside.
add the potato lakes, dill, mustard,
salt and pepper to the pot. Mix well,
returning the chowder to a simmer.
add more broth if necessary. When
ready to serve, add the salmon
pieces back into the pot to reheat.
www.CHILEPEPPER.com

21


SMART SWAPS
Want to make any dish healthier without
sacriicing taste? Instead of cooking with the
usual calorie-laden suspects, substitute them
with these more nutritious ingredients—lower in
calories, sugar, sodium, cholesterol and/or fat—
recommended by Anthony Stewart, executive

chef at the Pritikin longevity Center + Spa in
miami, Fl.

peppery prosciutto
mac 'n cheese
Mac 'n cheese—the ultimate comfort food! Our lighter version cuts
the calories, thanks to skim milk, reduced fat cheese and baked
prosciutto. If you’re looking for a decadent version, try our Staff ’s
Choice recipe on page 74.
Yield 6 SERvInGS
Zest Factor mEdIUm
PreP time 20 mInUTES
cook time 20 mInUTES

4½
1½
1
2

CUPS dRy, WHOlE WHEAT PEnnE PASTA

CUP SHAllOTS, dICEd

which holds up well to heat

½
1
2

S TA P L E I N G R E D I E N T : whole milk/heavy cream

SAlT And PEPPER TO TASTE

S TA P L E I N G R E D I E N T : butter
S M A R T S WA P : apple sauce, when baking, or heart-

healthy canola oil when cooking
S TA P L E I N G R E D I E N T : sugar

CUPS SkIm mIlk, dIvIdEd
TABlESPOOn STOnE-GROUnd WHOlE WHEAT FlOUR
CUPS 2 PERCEnT REdUCEd-FAT CHEddAR CHEESE,
SHREddEd And dIvIdEd

S M A R T S WA P : a no-calorie sweetener like Splenda,

S M A R T S WA P : skim milk or low-fat soy milk, which
has been shown to beneit the heart

TEASPOOn CAyEnnE PEPPER
SlICES PROSCIUTTO, BAkEd And CHOPPEd

Boil 6 quarts of water. Add pasta and salt to taste. Cook
until al dente, then drain.

S TA P L E I N G R E D I E N T : mayonnaise
S M A R T S WA P : a 50/50 ratio of fat-free sour cream

Preheat the oven to broil.

and fat-free yogurt
S TA P L E I N G R E D I E N T : vegetable oil
S M A R T S WA P : canola oil
S TA P L E I N G R E D I E N T : lour
S M A R T S WA P : stone-ground whole wheat lour or
oatmeal ground into lour
S TA P L E I N G R E D I E N T : rib-eye steak
S M A R T S WA P : grass-fed bison rib-eye steak; it’s

much lower in fat!
S TA P L E I N G R E D I E N T : ground beef or pork
S M A R T S WA P : ground grass-fed bison
S TA P L E I N G R E D I E N T : sour cream
S M A R T S WA P : fat-free sour cream or low-fat

greek yogurt
S TA P L E I N G R E D I E N T : eggs
S M A R T S WA P : egg whites or Egg Beaters (2 1⁄4

tablespoons of egg whites equals 1 large egg)
S TA P L E I N G R E D I E N T : white bread
S M A R T S WA P : low-sodium whole-grain bread
S TA P L E I N G R E D I E N T : bacon
S M A R T S WA P : “nothing!” says Stewart. “nothing
replaces bacon; you’d have to get rid of it altogether.”

—Amanda Altman

22

decemBer/January 2013

In a saucepan over medium heat, combine 1⁄2 cup milk
with the lour. Bring mixture to a boil and gradually add
the rest of the milk. Stirring constantly, cook for 1 minute,
then remove from heat and add 1 1⁄2 cups of cheese. Stir
and add cayenne pepper, salt, shallots and prosciutto.
Toss creamy cheese mixture with the pasta, coating well.
Coat a baking dish with non-stick cooking spray and
pour in the mac and cheese. Top with the remaining
cheese and broil for 5 to 7 minutes.


Whitefish casserole
We cut the cream out of this casserole, but it still
has cheesiness and creamy taste. You can use
any whiteish like cod or haddock, but tilapia is a
great, easy-to-ind alternative.
Yield 6 SERvInGS
Zest Factor mEdIUm/HOT
PreP time 20 mInUTES
cook time 35 mInUTES

2
2
1

TABlESPOOnS OlIvE OIl, dIvIdEd
mEdIUm OnIOnS, THInly SlICEd
CUP dRy WHITE WInE

(SAUvIGnOn BlAnC IS
PREFERABlE)

6

(4–6 OUnCE) TIlAPIA FIlETS OR 2
POUndS COd, CUT InTO 6 PIECES

2

TEASPOOnS dRIEd THymE

SAlT And PEPPER, TO TASTE

2½

CUPS CRUmBlEd WHEAT
CRACkERS

1
2
2

TEASPOOn PAPRIkA
TEASPOOnS GARlIC POWdER
CUPS SHREddEd SWISS CHEESE

Preheat oven to 400°F. Heat 1
tablespoon olive oil in frying pan over
medium heat and sauté onions until

they are soft. Turn heat to high and add
wine, stirring often until liquid reduces,
about 9 minutes.
Transfer mixture into a large casserole
dish and spread evenly along the
bottom. Place ish on top of the onions
and season with thyme, salt and
pepper. Cover with foil and bake in
oven for 6 minutes if using tilapia (or

10 to 12 minutes if using a heartier ish).
Remove from oven and uncover.

shredded cheese together. Coat
the tops of the ish with the bread
mixture, then bake uncovered for 6
more minutes (or 10 more minutes if
using a heartier ish).

In a mixing bowl, toss the remaining
olive oil, crackers, spices and

three Bean chili
This quick, meatless and chunky chili is super-hearty, thanks to its ample protein and iber content.
Yield 6 SERvInGS
Zest Factor mEdIUm/HOT
PreP time 10 mInUTES
cook time 20 mInUTES

2

1

TEASPOOnS OlIvE OIl
CUP OnIOn, ROUGHly

1
2
2
2
2
1
1

CUP WATER

2

TOmATOES, dICEd

SAlT And PEPPER TO TASTE

1

(15-OUnCE) CAn REd kIdnEy

1

(15-OUnCE) CAn BlACk BEAnS,

CHOPPEd

½

CUP GREEn BEll PEPPER,
JAlAPEñOS, COREd And dICEd
ClOvES GARlIC, mInCEd

TABlESPOOnS TOmATO PASTE
TEASPOOnS CHIlI POWdER
TEASPOOnS GROUnd CUmIn
TEASPOOn PAPRIkA
(15-OUnCE) CAn GARBAnzO
BEAnS, RInSEd And dRAInEd

ROUGHly CHOPPEd

2
3

CUPS vEGETABlE BROTH

BEAnS, RInSEd And dRAInEd
RInSEd And dRAInEd

Over medium-high heat, heat
olive oil in a large saucepan. Sauté
onions, bell peppers, jalapeños
and garlic for 5 minutes. Add the
remaining ingredients. Stir while
bringing mixture to a boil. Reduce

heat and simmer for 10 minutes.
Garnish with chopped cilantro and
light sour cream, and serve.

www.CHILEPEPPER.com

23