Monday, August 6, 2012

Feel the Heat!

A celebration of chile peppers! Whether you use a few or a bucket full, it's time to break out the chiles.

Chili peppers are indigenous to the New World. Native cuisine used them to add heat and flavor to food. European explorers (who called pretty much every new spice "pepper") spread chiles to Europe and Asia, where they were soon integrated into many ethnic cuisines.
There are as many kinds of chili pepper as places they're grown, from the mildest paprika pepper to the fiery hot habenero. Heat levels are ranked on the Scoville scale. The crushed red chili flakes used as pizza topping rank between 20,000 and 40,000; richly flavorful ancho goes as low as 1000 Scoville units, and habenero burns out at 200,000. 
-The Spice House
So turn up the heat, as hot as you can take it, and add some chile into your life.

Thumb through your Rick Bayless recipes and find one that heats you up. 

Make and post your hot dish on or by Sunday, August 12th link up with Mr. Linky, below, and tell us all about how hot you got!

Leave a comment after, so we can all come and visit your fiery fare!

If you're new to this site, please check out our Welcome page for more information. 

And did you check out all the delicious Green dishes from last week?

*Images from Google Images
I Heart Cooking Clubs *Feel the Heat!* Participants
1. Heather - Costillas Adobadas
2. What's Cookin' SMA??? Chipotles in Adobo Sauce
3. Kitchen Flavours - Red Chile Hot Drumsticks
4. Deb in Hawaii--Ceviche Salad w/ Avocado, Cilantro & Green Chile
5. Sue - Tangy Peanu-Avocado Salsa
6. Kim - Spicy Chorizo, Zucchini, and Egg Breakfast Tacos
7. Natashya - Tacos de Puerco Enchipotlado con Salsa
8. JamieK - Mushroom Potato Crema with Roasted Poblano

12 comments:

Heather Schmitt-Gonzalez said...

I'm ready to FEEL THE HEAT!

Evelyn Osborn said...

I love chiles! What a great topic!

Heather Schmitt-Gonzalez said...

Chile-Honey Glazed Country-Style Pork Ribs at my place!! =)

Jessi Reil de Olvera said...

Heather those ribs sound GOOOOOD! Can't wait to read it! I went DIY this week and canned my own Chipotles in Adobo... they taste a heck of a lot better than store bought!

Heather Schmitt-Gonzalez said...

Thanks, they are definitely awesome! And I love chipotles - homemade are fairly simple and they are incredibly delicious. Be over to check them out soon...

kitchen flavours said...

Simple, spicy drumsticks from my kitchen!

Deb in Hawaii said...

I used some fresh local fish and serrano chiles to make Rick's Ceviche Salad with Avocado, Cilantro and Green Chile. Yum! ;-)

cantbelieveweate said...

Thai Beef with Eggplant at our place... The little firecrackers will be out soon too!

Couscous & Consciousness said...

I made Tangy Peanut-Avocado Salsa which made a great accompaniment for salmon fillet and a crisp salad.

Kim said...

I combined two of Rick's recipes to create some tasty breakfast tacos.

Natashya KitchenPuppies said...

Chipotle pork tacos at my place!

Jamie said...

A nice hot soup to take the chill off from our 106° summer!