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
1 (about 3 1/2 pounds) cut-up (8 pieces) chicken , skin removed from all but wings if you like
1/3 cup(s) hotlicks XXX hot sauce or your favorite hot sauce
1 tablespoon(s) soy sauce
1 teaspoon(s) sesame seeds
In large bowl, stir sherry, sesame oil, five-spice powder, and ground red pepper.
Add chicken to spice mixture and toss until evenly coated. Cover bowl and let stand 15 minutes at room temperature, turning chicken occasionally.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning pieces over once and removing pieces to platter as they are done.
In small bowl, mix your favorite hot sauce and soy sauce. Brush mixture all over chicken and return to grill. Cook 4 to 5 minutes longer or until glazed, turning once. Place chicken on same platter; sprinkle with sesame seeds.
Heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Creole/Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon olive oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season black pepper, salt, hot pepper sauce (optional), Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in raw shrimp and simmer for 5 more minutes, or until liquid is absorbed and shrimp turn pink. ENJOY!
1/4 to 1/2 cup hot sauce (or more to your taste – spicier the better! Try the Hotlicks Serrano Exrtra Hot Sauce)
3 1/2 oz. cream cheese, softened
2 cups sharp or medium shredded cheddar cheese
1 tsp onion powder
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed
Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.
Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.
In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.