Use this spice rub on vegetables, pork, chicken, fish.. anything you desire. It will add a rich, spicy coffee chipotle undertone that will make you lick every finger over and over until its gone.
You can purchase the Cattleman’s Q Coffee rub here – warning, this may take the place of your Starbucks.
The Bhut Jolokia — also known as Ghost Pepper has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means “ghost” and was probably given the name because of the way the heat sneaks up on the one who eats it. It was only introduced to the western world in 2000. In that same year, a report was published stating it’s level of heat as almost double that of a Red Savina Habanero which was believed to be the world’s hottest pepper. In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records. Here are some foods for the brave… have a huge glass of milk standing by or friends to hold you up.
Ghost Pepper Macaroni & Cheese. It’s not for the faint of heart or those who are on the fence about spicy foods. RECIPE by searchingfordessert.com
Make sure to wear protective kitchen gloves -– and avoid touching your face when making these cute little crackers. RECIPE by Washington Post
“Ghost Pepper” combined with a soothing dose of peach jelly and brown sugar creates a sassy chicken wing sauce that is hands down one of the most delicious wing recipes ever eaten! RECIPE by BlogHer.com
Ghost Pepper Infused Gummi Bears. If you’d like an adorable little gummy treat that’ll burn your face off, Evil Hot Gummi Bears are here to help. Found at http foodiggity.com
Along with chili flakes, cayenne pepper and chipotle hot sauce, this Ghost Chili Dog will have you crying or laughing.. its insane! RECIPE by Kitchen Tested
For more recipes and ideas visit GHOST PEPPER
What to do with all those leftover pumpkins? Try this perfect spicy snack.
Serves about 4 people as a snack
The seeds of 2 pumpkins
3 tablespoons of melted butter
2 teaspoons of chilli powder (spice it up to your liking.. we dare you)
1 teaspoon of cayenne pepper
2 teaspoons of sea salt
Remove the seeds from the pumpkin, place in a colander and rinse with water until they are clean.
Shake off any excess water and place the seeds on a dry tea towel and pat dry.
Place the seeds in a large roasting tray and pour over the melted butter.
Sprinkle the seeds with the chilli powder, cayenne pepper and sea salt.
Toss the seeds until they are all thoroughly coated.
Place in the oven to toast for 10-15 minutes or until golden brown.
Remove from the oven and allow to cool, though to be honest sometimes they taste the best straight out of the oven! Just watch out for burned fingers!
[Image/Recipe courtesy of http://www.donalskehan.com]
1. We freakin’ love garlic. When a recipe says “A clove” we read “A bulb.” Our breath could keep up to three states clear of vampires after a meal. Which is precisely why we dig this recipe for Roasted Garlic & Gruyere Cheese Toasties. (RECIPE)
2. Grilled cheese is probably my favorite comfort food. Served with Campbell’s Cream of Tomato Soup and I am back to being a kid again. It’s the simple things; cheese, bread, and butter, all melted together, to make one gooey, beautiful feast; that make me sit back and say, “aaahhh… life is good.” Then when you add apples and bacon to the mix, it only gets better. Of course, doesn’t everything get better with bacon? (RECIPE)
3. Why don’t sweet potato and melted cheese go on dates more often? They’re perfect together. (RECIPE)
4. Sometimes you need to tuck your napkin into your shirt and look like a rich, stuffy old man when you eat. This would be one of those times. Between the bacon grease and the guacamole, you could wind up with part of this sandwich on your t-shirt. You’d then have to eat that t-shirt. (RECIPE)
5. Chocolate and Cheese – seriously? Why does this sound insanely good? The combination of sweet, bitter and savory all in one mouthful makes me salivate uncontrollably. Going to make this now. Goodbye! (RECIPE)