A funny thing happened while I was cleaning and rearranging our home library one afternoon in December 2020. I found an old cookbook that belongs to my husband. I had forgotten all about it since we moved into our home three years ago, and to be honest, I believe I had only used it for one recipe in the past.
As you know by now, my husband loves his spice and peppers. So much so that he has evolved his love into having his own greenhouse garden of super hots and building his hot sauce business, http://www.saucedandglazed.com. Out of sheer curiosity and quite honestly the COVID-19 Quarantine “boredom” of the same meals over and over again, I decided to randomly pick a week of recipes for dinner. This has now grown into three plus weeks of recipes for dinner.
I began by posting the results on Facebook and Instagram. Realizing there was an interest, I decided to blog this adventure for all of you.
Here is the book: The Ultimate Hot and Spicy Cookbook.
Day 1 of delving into “The Ultimate Hot & Spicy Cookbook”: Pork Fajitas & corn tortillas with black bean soup & rice with tomatoes, jalapeno peppers & red onion. Today was a practice run for me. Nothing too crazy as it was Jalapeno peppers .
Day 2: Nasi Goreng
Tonight’s dinner was Nasi Goreng (Indonesian dish). The peppers used was a yellow ghost pepper (from our greenhouse) & a red jalapeno pepper. A very enjoyable meal.
While I was breaking a sweat, my husband was thoroughly enjoying this meal. The ghost pepper really kicked thus recipe up!
Day 3: Beef & Mushrooms with Chipotle Peppers & Adobe Sauce
Day 3 Cooking from The Ultimate Hot & Spicy Cookbook adventure: Beef & Mushrooms with Chipotle Peppers.
I served this with rice and green peas with carrots. After experiencing my first meal with a ghost pepper yesterday, I thought tonight would be low on the heat. WRONG! For me the heat was very high. So high I had a head rush & sweats. My husband enjoyed the dinner immensely & the leftovers increased in heat & flavor which made him very happy.
Day 4: Spicy Chicken with Coconut
Day 4: “The Ultimate Hot & Spicy Cookbook” recipe a day cooking adventure. Spicy Chicken with Coconut. Served over coconut rice & a side of mixed vegetables. The pepper used is a 7 Pot White Pepper grown in my husband’s greenhouse.
Overall the dish was very mild flavored with a building heat. Very very good. IF there had been leftovers, I’m sure the flavors would have intensified over night.
Day 5: Pork with Chilies and Pineapple
Day 5 of our Cooking from The Ultimate Hot & Spicy Cookbook adventure. Pork with Chilies and Pineapple
The peppers used were Sweet Bells, Pablano, Jalapeno & Habanero. We made one change to this recipe. Instead of adding the peppers diced, my husband roasted all but the habanero before cooking them with the pork & pineapple mixture. This made a huge difference in the finished flavor.
The flavor is most definitely in the broth & it did pack a punch. While this was a very mild flavored dish, it was still enjoyable. I served the dish with steamed rice and roasted squash.
Day 6: Caribbean Spicy Fish
Our cooking from The Ultimate Hot & Spicy Cookbook adventure continues with page 85, Caribbean Spicy Fish. The peppers used were sweet bells, powdered roasted jalapeno peppers & a Habanero (the recipe called for a Scotch Bonnet). I served this with steamed rice and green beans with green onion.
The sweetness of the sauce gave this dish a wonderful flavor & for me, it had quite the punch of heat. Definitely a do again meal!
Day 7: Spicy Szechuan Noodles
Day 7 of our cooking from The Ultimate Hot & Spicy Cookbook adventure comes from page 200, Spicy Szechuan Noodles.
Not only was this recipe simple, I used my own canned chicken, fresh green onions & dried bird chilies.
The heat came from the bird chilies & sweet chili sauce, and it was very spicy (for me). Definitely a do again meal, plus, whenever I am craving pad thai this will satisfy the craving perfectly.
Day 8: Chicken Tortilla Soup
Today’s Recipe of the cooking from The Ultimate Hot & Spicy Cookbook adventure is taken from page 18.
Chicken Tortilla Soup. This simple & fairly quick recipe created the perfect lunch soup on a damp rainy day. The peppers used were jalapeno peppers & diced chilies. I also used our home canned diced tomatoes with jalapeno peppers. I fried corn tortillas for the topping strips. Very Nice heat & flavor!🌶
Day 9: Chili Verde with Pork & Cactus
While I actually make this recipe often, it’s an adaptation of page 100 in The Ultimate Hot & Spicy Cookbook. In the Cookbook they use beef, we use pork making it a bit more traditional. I also use corn flour as the thickener. The peppers used are pablano and jalapeno peppers, very mild but nice heat. Served with warmed corn tortillas.
I made this cheesecake for “National Brownie Day”. Brownies are a favorite dessert for my husband, but I wanted to put a fancy spin on his favorite.
1 package of (dry mix) Dark Chocolate Brown mix
2 eggs (for brownie parts)
4 – 6 tablespoons of water (for brownie parts)
1 (14 ounce) Package of Individually wrapped caramels – unwrapped (salted caramels if you can find them are best)
1 (5 ounce can) evaporated milk
2 (8 ounce) packages of cream cheese softened
1/2 cup of white sugar
1 teaspoon of vanilla extract
2 eggs (for cheesecake)
1 cup of Hot Fudge Sundae topping
Preheat oven to 350 degrees F.
Cut out parchment paper to fit the bottom of your 9″ round spring pan. I cut mine to where the sides when clipped will hold the parchment paper in place.
Grease the bottom of a pie pan.
In a small bowl mix together 9 ounces of the dry brown mix with 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
Pour the mixture into your spring pan, this creates the “crust” of your cheese cake.
Mix the remaining brownie mixture 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
Pour THIS brownie mixture into the greased pie pan. This creates the brownie bites for the top of the cheesecake.
Bake Brownie pans for 25 min. The brownie in the pie pan will cook faster if you have a large pie pan, you want it firm but not crunchy.
Melt the caramels with the evaporated milk over a very low heat in a heavy saucepan. Stir constantly until the mixture has a smooth consistency.
While the brownie “bottom” is cooling, pour all but 1/3 cup of the carmel over the brownie “bottom”.
Drizzle some of the hot fudge sundae topping over the caramel.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixture until smooth. Add in your 2 eggs 1 at a time. Beat well after each egg until well mixed.
Pour the cream cheese mixture over the brownie bottom.
Tear off pieces of brownie from your pie pan sheet of brownies, or use a tiny round cutter if you want perfect brownie rounds. Scatter them over the top of your cheese cake, as little or as much as you like.
Bake the cheesecake for 40 minutes. You should notice a “poof” effect when it is done and the top is golden and should have small “cracks”, not big separations.
Quick chill in the pan as soon as it comes out of the oven.
When the cake is thoroughly chilled, loosen the sides by running a knife around the edge and then remove the rim of the pan. Keep in mind, your caramel may be holding on tightly to the rim, edge your knife in carefully to not destroy the outside presentation of the cake.
Heat the reserved caramel mixture and drizzle over the cheesecake.
Heat the hot fudge sundae topping and drizzle over the cheesecake.
I have found that the cake tastes best a day after sitting, the caramel seems to soak into the brownie and the cheesecake more, however, waiting is torture.
I hope you enjoy this recipe. I have used this to make several combinations, such as a lemon cake crust with lemon sugar and lemon twists, or adding Rum Dark Cherries in between the dark chocolate brownie crust to have almost a black forest cheesecake. Your only limitation is your imagination.