• Linguini with Four Mushrooms


    8-oz. dry linguini pasta

    1 Tbsp. Chili Pepper Oil
    3 Tbsp. olive oil
    ¼ cup shallots, minced
    1 lb. wild mushrooms, including Portobello or porcini, sliced
    1 tsp. dried oregano
    ½ tsp. dried thyme leaves
    ¼ cup dry vermouth
    Salt and pepper to taste

    2 Tbsp. fresh parsley, minced
    8 oz. Pecorino-Romano cheese, freshly grated (to pass when serving)


    1.Cook pasta in boiling salt water until al dente, and drain.

    2.To start the sauce, heat Chili Pepper Oil and olive oil in a skillet over medium heat.

    3.Sauté shallots until just crisp-tender, about 2 minutes.

    4.Add mushrooms and continue sauté until they begin to give up their juice.

    5.Add oregano, thyme, vermouth, salt, and pepper, continuing to sauté over medium-high heat until most of the liquid evaporates.

    6.Pour sauce over linguini and toss.

    7.Garnish with parsley.

    8.For additional garnish, pass cheese at the table with the pasta.

  • Chili Jam Turnovers


    1 ¼ cup flour
    1 tsp sugar
    ½ tsp salt
    ¼ cup chilled vegetable shortening
    ¼ cup chilled unsalted butter
    3-6 Tbls. ice water
    ½ cup CHILI JAM
    ½ cup shredded mild cheddar or hoop cheese


    1.To make the pastry, in a bowl, stir together the flour, sugar, and salt. Using a pastry blender or fork, cut in the shortening until the mixture resemble cornmeal. Cut in the butter until pea-sized balls form. Add the ice water 1 Tbls at a time, tossing the mixture with a fork until it is moist and holds together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30-60 minutes before rolling out.
    2.Lightly butter a baking sheet. on a lightly floured work surface, roll out the dough into a 12” round. Using a 2” round fluted cookie cutter, cut out as many rounds as possible. Place 1 tsp of CHILI JAM and 1 tsp of cheese in the center of each round. Fold the round in half, enclosing the jam and cheese completely, and seal the edge with the tines of a fork that have been dipped in water.
    3.Place the turnovers on the prepared baking sheet and refrigerate. Gather together the dough scraps, reroll, and cut out as many additional rounds as possible. Repeat the filling and folding, place on the baking sheet, and refrigerate all the turnovers for 1 hour.

    4.Pre heat the oven to 425 degrees. Brush each turnover with a mixture of 1 egg beaten with 1 Tbls water. Bake the turnovers until gold brown, 22-25 minutes.

    Transfer the turnovers to a rack to cool. Serve warm or at room temperature.

  • Chilled Fettuccini with Sweet-and-Spicy Chicken and Spinach


    2-3 Tbsp. fresh ginger, finely grated
    ⅓ cup soy sauce
    ¼ cup rice wine
    2 tsp. Chili Pepper Oil
    1 Tbsp. vegetable oil
    1½ lb. boneless skinless chicken breast halves
    Salt and pepper to taste
    12 oz. dry fettuccini pasta
    6 cups baby spinach, coarse stems removed


    1.Press or squeeze ginger using fine sieve or cheesecloth until 1 Tbsp. of juice is extracted.

    2.Mix together ginger juice, soy sauce, rice wine, and Chili Pepper Oil.

    3.Heat vegetable oil in large frying pan on medium.

    4.Pat chicken dry, season with salt and pepper, and place in the frying pan.

    5.Pour ½ cup of soy mixture over the chicken.

    6.Grill chicken until just cooked through, 4-5 minutes on each side.

    7.When cool enough to handle, cut chicken into bite-size pieces.

    8.Cook pasta in a large pot of boiling salt water until al dente, about 12 minutes.

    9.Add spinach to pasta during last minute of cooking.

    10.Drain and transfer to a bowl of cold ice water. When cool, drain well using a colander.

    11.Toss pasta and spinach with remaining soy mixture in a large bowl.

    12.Serve pasta and spinach topped with chicken pieces.

  • Confetti Cornbread

    Confetti Cornbread


    (Makes 9 servings)

    1 cup flour
    1 cup cornmeal
    3 Tbsp. sugar
    1¼ tsp. 7 Chili Blend Hot Pepper Seasoning

    1 tsp. salt

    1 cup milk
    8 Tbsp. butter, melted
    1 large egg

    1 cup mixed bell peppers, finely diced


    1.Preheat oven to 400°F.

    2.Butter an 8” or 9” square pan.

    3.Whisk all dry ingredients together in a bowl

    4.Whisk all wet ingredients together in a separate bowl.

    5.Pour the wet ingredients over the dry ingredients and gently stir until batter is evenly moistened.

    6. Add peppers. Stir to combine.

    7.Bake until a toothpick inserted into the cornbread comes out dry, about 25 minutes.

    8.Cool for at least 15 minutes before serving.