• Hong Kong Flank Steak


    ¼ cup soy sauce
    ¼ cup dry sherry
    1 Tbsp. fresh ginger, minced
    1 Tbsp. garlic, finely minced
    1 Tbsp. Chili Pepper Oil
    1 Tbsp. honey
    1 Tbsp. rice vinegar
    Salt and pepper to taste

    1 2-lb. flank steak
    2 Tbsp. fresh flat-leaf parsley, chopped (for garnish)


    1. Combine marinade ingredients in a shallow bowl

    2. Add the flank steak; coat well.

    3.Marinate covered for 8-24 hours in the refrigerator, turning once or twice.

    4. Remove from the refrigerator and from the marinade 30 minutes before grilling. Scrape off all bits of ginger and garlic.

    5. Cook over high heat on a well oiled grill, 3 inches from the heat source, about 4 minutes per side for medium-rare meat.

    6.Remove to a cutting board and let rest for 10 minutes.

    7.Slice thinly on a diagonal, and arrange on a platter.

    8.Garnish with parsley.

  • Grilled Corn with Chili-Lime Butter

    Grilled Corn with Chili-Lime Butter


    Chili-Lime Butter
    ½ cup unsalted butter, at room temperature
    3 cloves garlic, minced
    ½ tsp. 7 Blend Hot Chili Pepper Seasoning
    1 pinch paprika
    1 pinch ground cumin
    2-3 Tbsp. fresh cilantro, chopped
    Salt and pepper to taste
    1 Tbsp. lime juice (juice from ¼-½ lime)

    1 Tbsp. olive oil
    4-8 ears of corn, husks and silk removed


    1.To start the chili-lime butter, mix butter and garlic in a bowl until well blended. Work in 7 Blend Hot Chili Pepper Seasoning, paprika, cumin, and cilantro until well mixed. Add salt and pepper to taste. Add lime juice and mix again.

    2.Cover and refrigerate for at least 30 minutes to blend the flavors. Let sit at room temperature for about 30 minutes before serving. If the lime juice separates out upon standing, stir to blend.

    3.Prepare a fire in a charcoal or gas grill.

    4.Meanwhile, mix olive oil and 1 Tbsp. of chili-lime butter in a small bowl using a fork to blend well. Spread or brush the mixture lightly onto the corn.

    5.Grill ears of corn, turning as needed. They should be evenly cooked through, lightly charred in some places and golden in others, but not heavily scorched, 5-6 minutes. The kernels should taste tender and sweet but also have the scent of the fire.

    6.Transfer corn to a platter and serve at once with the remaining chili-lime butter, salt, and pepper.

  • Grilled Salmon

    Grilled Salmon


    3 Tbsp. dry vermouth
    3 Tbsp. soy sauce
    2 Tbsp. brown sugar
    1 tsp. sesame oil
    ½ tsp. Chili Pepper Oil
    ½ Tbsp. black pepper

    2 salmon fillets (tuna or swordfish can be substituted)


    1.Combine marinade ingredients in a plastic bag.
    2.Add fillets turning to coat well.
    3.Marinate at room temperature for 1 hour, turning over after 30 minutes.
    4.Remove fillets from the marinade.
    5.Grill using the Canadian method (10 minutes total cooking per 1 inch of thickness).
    6.Baste often with left over marinade.
    7.Tuna can be slightly rare.
    1. Spicy Gruyere Puffs


      ¼ cup unsalted butter
      ½ cup water
      ⅔ cup all-purpose flour
      ½ tsp. salt
      3 eggs, at room temperature
      1 cup gruyere cheese, shredded
      1 Tbsp. fresh thyme
      1 tsp. rosemary
      1 tsp. Danger Zone Hot Sauce


      1.Preheat oven to 400°F.
      2.Butter a large baking sheet.
      3.In a saucepan over medium heat, combine butter and water. Heat until the butter melts and the water boils, about 3 minute.
      4.Add flour and salt, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball.
      5.Remove from the heat and let cool for 3 minutes.
      6.Add eggs one at a time using a wooden spoon, or an electric mixer on medium speed. Beat well after each addition. The batter should have a dull sheen.
      7.Stir in cheese, thyme, rosemary, and Danger Zone Hot Sauce until well mixed.
      8.Drop batter by rounded tablespoons onto prepared baking sheet, allowing about 2 inches between.
      9.Bake for 15 minutes.
      10.Reduce oven temperature to 350°F
      11.Continue to bake until puffed and golden, about 15 minutes.
      12.Remove from the oven and let cool on the baking sheet set on a rack.
      13.Arrange in a basket or on a tray.
      14.Serve warm or at room temperature.