cayenne pepper

One-Pot Smoky Fish With Tomato, Olives and Couscous

olive oil,

yellow onion, thinly sliced

(6-ounce) skinless mild, white fish fillets,

Kosher salt and black pepper

garlic (about 3 large cloves)

anchovies

smoked paprika

cayenne

dry white wine

chicken stock,

tomatoes

parsley,

pearl couscous

sherry vinegar or red wine vinegar

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a <a href="https://cooking.nytimes.com/recipes/1016256-pickleback-slaw?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1">vinegary slaw</a> and <a href="https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=8">ranch</a> or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Barbecue Pulled Chicken

bone-in, skin-on chicken thighs

chicken breasts

sweet paprika

ground cumin, plus more as needed

olive oil

canola oil

shallots

(12-ounce) bottle stout beer

cider vinegar

Worcestershire sauce

tomato paste

dark brown sugar

honey

Dijon mustard

garlic cloves, finely grated

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.

Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.

Spicy Chinese Mustard Chicken Wings

wings,

salt

sugar

ginger,

scallions, white and light green parts

garlic

Potato starch or all-purpose flour,

Peanut, canola or another neutral oil, for frying

ginger

garlic clove,

scallions

Dijon mustard (not whole grain)

lager beer

brown sugar, more to taste

ketchup

sherry vinegar

mustard,

cayenne, more to taste

black pepper

Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.

Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes. 

Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.

Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside. 

In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.

Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.

When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

These simple lemon, ginger, honey, and cayenne immunity shots are part of a wonderful immune booster juice to start the day right during cold and flu season (or any time of the year!)

Ginger Lemon Immune Boosting Shots

450 gr ginger root (to yield about 350 ml juice)

lemons

tsp honey (or agave/maple)

Start by rinsing and scrubbing the ginger root. There's need to peel it, just cut it into small enough piece so they can pass through the juicer.

Then, begin by juicing the ginger. 

Once the ginger is juiced, check your yield amount and Juice the lemons accordingly. You can pass it through the juicer if you remove the skin and white rind. Alternatively, juice the lemon as you would usually and measure a 1:1 ratio with the ginger juice.

Mix the ginger and lemon juice together.

Add the cayenne pepper and the honey (or agave/maple) and stir well, to thoroughly combine.

Separate into shot-sized portions (60ml) and keep refrigerated for up to a week. The cayenne pepper will sink to the bottom  - so make sure to shake the shot container before drinking.

You can also freeze the juice into ice cubes and add to juices and smoothies when needed.

https://content.jwplatform.com/videos/AFE28QqR.mp4

These simple lemon, ginger, honey and cayenne immunity shots are easy to make and bring so much nutrition.

Lemon, Ginger and Cayenne Immunity Shots

This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to <a href="https://cooking.nytimes.com/recipes/1019530-cajun-shrimp-boil">Jared Austin’s Cajun shrimp boil</a>. It’s also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.

Rémoulade

mayonnaise

mustard

parsley

horseradish

garlic cloves,

hot sauce

lemon juice,

cayenne-pepper powder

paprika

Place all ingredients in a medium bowl, and stir to combine. Taste, and adjust seasoning with lemon juice and salt as needed. Cover, and refrigerate sauce until serving. Any remaining sauce can be covered and refrigerated for up to 3 days.

Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.

Red Beans and Rice

red beans (preferably New Orleans Camelia brand)

Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)

onions,

rib celery, finely diced

green bell pepper, chopped

bay leaves

basil

sage

green onions, chopped

white long-grain rice,

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)

In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.

Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.

Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.

Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

These are the perfect smaller version of the larger popular appetizer! Easy to eat and perfect for a party!

Bite-Sized Blooming Onions

cipollini onions,

eggs

buttermilk

all-purpose flour

pepper

garlic powder

Vegetable oil,

mayo

sour cream

salt and pepper

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with <a href="https://cooking.nytimes.com/recipes/1022036">a tart salad</a> or braised greens, such as broccoli rabe.

Pan-Fried Breaded Pork Chops

pork

eggs, beaten

milk

cayenne powder

All-purpose flour,

bread crumbs (from 8 slices crustless day-old sandwich bread)

Lemon wedges,

Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.

Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.

Sprinkle flour generously over the chops on both sides, then shake off excess.

Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.

Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.

Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.

Bread the chops: Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.

Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

Hollandaise sauce

butter

½ tsp white wine vinegar or tarragon vinegar

lemon juice

muffin, halved

ham,

Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and skim any white solids from the surface. Keep the butter warm.

Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

My favorite thing about this beet burger is that&#8217;s it&#8217;s bright red. It also happens to be pretty delicious, but the color is really awesome.

Beet Burgers

brown rice (1/2 Cup dry)

onion, diced

poblano pepper, diced

red beets,

garlic,

black beans,

lemon

Tablespoons cider vinegar

Tablespoons parsley, minced

coriander

Teaspoons dried thyme

Teaspoon cayenne pepper (optional)

Cup - 1/2 Cup all-purpose flour

Salt and pepper

Olive oil

Normal burger stuff like buns, cheese (provolone

Chicken Cordon Bleu Casserole

potatoes

onion,

thyme

garlic cloves, finely minced

chicken broth

heavy cream

Swiss cheese, shredded, about 2 cups

chicken

deli ham, chopped

parsley leaves

butter, melted

For the topping, process the bread and butter...

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400...

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan...

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce...

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Sprinkle with parsley and cool for 10 minutes before serving.

Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix.

Corn Casserole with Three Cheese Blend

(15 oz.) cream-style corn

pkg. (10 oz.) frozen whole kernel corn

pkg. (8-1/2 oz.) corn muffin mix

Sour Cream

red pepper (cayenne)

pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

green onions, sliced

OSCAR MAYER Bacon, crumbled

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

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The most viewed cayenne pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine