INGREDIENTS
1 cup almonds
½ round of pita bread, toasted medium, torn in pieces
1 12-oz. jar of fire roasted red peppers, drained
2 cloves garlic
¼ cup olive oil
¼ tsp. 7 Chili Blend Hot Pepper Seasoning
⅛ tsp. salt
INSTRUCTIONS
1.Using a food processor, finely grind almonds and pour into a bowl.
2.Finely grind remaining ingredients.
3.Combine everything.
4.Serve as an appetizer with crackers or chips.
INGREDIENTS
1 5-lb. duck
2 Tbsp. lemon juice
Salt and pepper to taste
1 onion, quartered
4 whole cloves
1 orange, quartered
1 bay leaf
1 jar Cranberry Chipotle Chutney
INSTRUCTIONS
1.Preheat oven to 350°F.
2.Rinse duck and pat dry. Sprinkle inside and out with lemon juice, salt, and pepper.
3.Pierce each onion quarter with 1 whole clove.
4.Stuff duck cavity with onion quarters, orange quarters, and bay leaf.
5.Cross drumsticks and tie legs together using kitchen string.
6.Using a knife tip, pierce the skin around the entire duck to allow fat under the skin to cook out.
7.Arrange the duck, breast side up, on a rack in a roasting pan.
8. HeatCranberry Chipotle Chutney and brush ⅓ of it onto the top side of the duck.
9.Roast, basting every 30 minutes with remaining Chipotle Cranberry Chutney.
10.As excess fat accumulates in the pan, use a bulb baster to remove it.
11.After the 45 minutes of roasting, carefully turn the duck over on to its breast and roast for 45 minutes.
12.Turn the duck breast up again and continue to roast until the breast skin is golden and crisp, and meat at the leg joint is cooked through when cut into.
INGREDIENTS
8 oz. dry spaghetti pasta
⅓ cup extra-virgin olive oil
2 cloves garlic, chopped
1 lb. fresh plum tomatoes, peeled, deseeded, chopped; or 1 (14.5-oz.) can diced tomatoes
3 Tbsp. bottled capers, drained
¼ tsp.7 Chili Blend Hot Pepper Seasoning
½ cup brine-cured black olives, pitted
2 Tbsp. parsley, chopped
1 2-oz. can flat anchovy fillets, drained and chopped (optional)
INSTRUCTIONS
1.Cook pasta in boiling salt water until al dente, and drain.
2.Meanwhile, heat olive oil in a large skillet over medium heat.
3.Add garlic and sauté until golden, 1-2 minutes.
4.Add tomatoes and cook for 10 minutes.
5.Add capers,7 Chili Blend Hot Pepper Seasoning, and olives. Simmer 2 minutes.
6.Add 1 Tbsp. parsley and anchovy fillets. Cook 2-3 minutes.
7.Add salt and pepper to taste.
8.Add pasta to sauce and toss.
9.Garnish with remaining 1 Tbsp. parsley.
INGREDIENTS
¾ cup extra-virgin olive oil
2 cups fresh bread crumbs (preferably from a baguette)
¼ cup dill, chopped
½ tsp. salt
¼ tsp. black pepper
1 lb. (3 cups) red onions, thinly sliced
1 2-oz. can flat anchovy fillets, drained and chopped
16 oz. dry bucatini or spaghetti pasta
½ tsp. 7 Chili Blend Hot Pepper Seasoning
INSTRUCTIONS
1.Heat ¼ cup oil in heavy skillet over medium heat until it shimmers.
2.Cook bread crumbs, stirring constantly, until deep golden and crisp, 6-8 minutes.
3. Transfer bread crumbs to a bowl and toss with dill, salt, and black pepper.
4.Wipe out skillet and cook onions with ¼ tsp. salt in remaining ½ cup oil over medium heat. Stir frequently, until very soft, 12-15 minutes.
5.Add anchovies and cook, mashing anchovies into onions until dissolved.
6.Meanwhile, cook pasta in boiling salt water until al dente. Reserve ½ cup cooking water and then drain.
7.Stir Chili Pepper Seasoning and reserved water into anchovy sauce.
8.Add pasta and toss to combine.
9.Add about half of bread crumbs and toss to coat.
