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.