Recipes

  • Caponata

    INGREDIENTS

    (Makes 4 servings)

    1 medium eggplant, peeled and cut into 1” cubes
    ¼ cup olive oil
    1 cup onions, chopped
    1 Tbsp. garlic, chopped
    ¼ tsp. 7 Blend Hot Chili Pepper Seasoning
    4 anchovies, chopped
    1 cup tomatoes, chopped
    2 Tbsp. red wine vinegar
    2 tsp. sugar
    1 cup green olives
    2 Tbsp. capers
    Salt and pepper to taste
    Vegetable oil (enough for ½ inch depth in your frying pan, to fry eggplant)
    2 Tbsp. fresh parsley, chopped (for garnish)

    INSTRUCTIONS

    1.Place eggplant in a colander and sprinkle with salt to draw out liquid. Let sit for 1 hour.

    2.To start the sauce, heat olive oil in a large skillet over medium heat.

    3.Add onions and sauté until softened, about 10 minutes.

    4.Add garlic, Chili Pepper Seasoning, and anchovies and sauté 2 minutes.

    5.Add tomatoes, vinegar, and sugar; cook until flavors are well combined, 7-10 minutes.

    6.Stir in olives and capers. Season with salt and pepper to taste.

    7.To start frying the eggplant, pat it dry with a paper towel.

    8.Heat about ½ inch vegetable oil in a skillet over high heat.

    9.Working in batches, add eggplant to skillet in a single layer and fry until browned, 2-3 minutes per batch.

    10.Drain through a sieve over a bowl to capture and discard oil.

    11.Add eggplant to sauce, and stir. Cook until flavors are incorporated, about 45 minutes.

    12.Garnish with parsley just before serving.

    13.Serve warm as a main course over couscous or penne pasta. Or, serve cooled as an appetizer on a plate with a slice of grilled bread and slices of buffalo mozzarella.

  • Cajun Potato Salad

    Cajun Potato Salad

    INGREDIENTS

    8 potatoes, unpeeled
    1 bell pepper, diced
    1 large pickle
    4 scallions or small onions
    3 eggs, hard boiled, sliced
    1 cup mayonnaise
    1 Tbsp. Dijon mustard
    Salt and pepper to taste
    1 tsp. Blended Chilies Hot Sauce
    ½ tsp.7 Chili Blend Hot Pepper Seasoning

    INSTRUCTIONS

    1.Put potatoes in a pot of generously salted water. Bring to a boil, and cook until tender, about 20-30 minutes. Drain and let cool.

    2.Peel cooled potatoes. Cut them into bite-sized chunks. Put them in a large bowl.

    3.Add bell pepper, pickle, scallions or onions, and eggs. Mix gently.

    4.In a separate small bowl make the dressing.Mix mayonnaise and mustard. Season with salt, pepper, and Blended Chilies Hot Sauce.

    5.Add dressing to the potato salad and toss gently to coat.

    6.Sprinkle with 7 Chili Blend Hot Pepper Seasoning

  • Black Bean Soup with Shrimp and Rice

    INGREDIENTS

    (Makes 2 servings)

    ¾ lb. peeled shrimp
    1 cup onion, sliced
    3 medium cloves garlic, crushed
    2 cups canned black beans, rinsed and drained
    1 cup canned diced tomatoes, drained
    2 cups chicken broth
    ¼ cup rice
    Salt and pepper to taste
    1 tsp. Harissa Paste
    2 Tbsp. cilantro, chopped (for garnish, optional)

    INSTRUCTIONS

    1.Heat a large saucepan over medium-high heat and spray with olive oil.

    2.Add shrimp and sauté until pink, turning once, about 2 minutes. Remove from the pan and set aside.

    3.Add onion to the pan and sauté 2 minutes.

    4.Add garlic and sauté 1 minute.

    5.Add the beans, tomatoes, chicken broth, and rice.

    6.Bring to a boil and cook until rice is cooked through, about 10 minutes.

    7.Add salt and pepper to taste.

    8.Return shrimp to saucepan for a few seconds to warm through.

    9.Add Harissa Paste, or serve it on the side.

    10.Serve in large soup bowls.

    11.Garnish with cilantro.

  • Shrimp, Zucchini, and Corn with Chili Oil

    INGREDIENTS

    (Makes 4 servings)

    2 cups dry couscous
    1 tsp. Chili Pepper Oil
    1 tsp. olive oil
    1 cup corn kernels
    2 medium zucchini, julienned
    1 lb. large shrimp, peeled and deveined
    1 tsp. salt
    Black pepper to taste

    INSTRUCTIONS 

    1.Cook couscous per package directions and set aside.

    2.Heat ½ tsp. Chili Pepper Oil and olive oil in large skillet over medium-high heat.

    3.Add corn and cook 1 minute stirring constantly.

    4.Add zucchini and cook 1 minute.

    5.Add shrimp. Stir while cooking, until just cooked through, about 4 minutes.

    6.Remove from heat and stir in remaining ½ tsp. Chili Pepper Oil, salt, and pepper.

    7.Add couscous and toss.

    8.Adjust seasoning to taste.

    9.Serve immediately.