north america

This sauce has noticeable heat, but wont singe your tongue off like other Carolina Reaper sauces. This recipe uses Guajillo chiles as the base, giving it a bright and fruity body. Honey and roasted garlic give it a rich sweetness. This sauce is great for topping tacos, flavoring chicken wings, or basting barbecued pork ribs.

Creeping Reaper Hot Sauce

Carolina Reaper Chiles

Guajillo Chiles

apple cider vinegar

honey

garlic

Cumin

Kosher Salt

lime juice

olive oil

water

&lt;ol&gt;&lt;li&gt;Preheat oven to 375 degrees fahrenheit.&lt;/li&gt;&lt;li&gt;Slice top off garlic bulb, coat in olive oil, and wrap in tin foil. Bake garlic for 20 to 30 minutes until tender and golden brown. Let it cool and remove cloves from skin. (Move on to step three while garlic roasts.)&lt;/li&gt;&lt;li&gt;Remove seeds and stems from all chile peppers. Cut Gaujillos into 1 and &amp;frac12 inch pieces. Reapers should crumble easily.&lt;/li&gt;&lt;li&gt;Combine water and vinegar in a pot, add chiles. Cover and simmer on low heat for approximately 1 hour or until Guajillos are rehydrated and tender. Do not let this boil or burn. (Burnt apple cider vinegar is bitter.)&lt;/li&gt;&lt;li&gt;Remove chiles from pot, save liquid. Add garlic, chiles, and salt to a food processor or blender. Puree to a fine paste, adding vinegar liquid as needed.&lt;/li&gt;&lt;li&gt;Push puree through a wire mesh sieve to remove any large bits of pepper. (Wear your gloves!)&lt;/li&gt;&lt;li&gt;In a mixing bowl or blender, blend or whisk all ingredients together until honey has dissolved. Add your spices and lime juice at this time.&lt;/li&gt;&lt;li&gt;Bottle and serve!&lt;/li&gt;&lt;/ol&gt;

This recipe was created for the 2nd Annual Milwaukee Spice House Chili Cook-off.

Guinness Chili

butter

garlic cloves, diced, divided

groun chuck

button mushrooms,

fajita seasoning

Moroccan Seasoning

Milwaukee Avenue Steak Seasoning

cayenne pepper

Shiitake mushrooms

Guinness beer

unsalted tomato sauce

Chili Con Carne Seasoning

Aleppo chile flakes

beef broth

black beans, strained

Heat butter and oil in large pot on medium heat.  Add one onion (about 2 cups) and 3 diced garlic cloves and saute until soft.  In a separate frying pan, cook beef until browned. Drain fat and add beef to the large pot along with the remaining ingredients except the black beans.  Simmer uncovered for at least one hour.  Add beans before serving.Garnish with sour cream, minced green onions, grated cheddar cheese, minced red pepper.

My mom has always made these pickled beets every summer and I have carried on the tradition with my family. You can keep them in the refrigerator and add more cooked beets to the liquid when they start to get low. We also add shelled, hard boiled eggs to the juice in this pickled beets recipe, and after 2 to 3 days, they are a beautiful purple all the way down to the yolk (and taste divine!). Slice these eggs, and they are a stunning garnish to salads.

Pickled Beets Recipe

beets,

sugar

cider vinegar (real--not cider flavored)

salt

cinnamon

whole allspice

Tablespoons pickling spice

&lt;ol&gt;&lt;li&gt;Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil.  Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.&lt;/li&gt;&lt;li&gt;Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liters or &amp;frac12 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.&lt;/li&gt; &lt;li&gt;Add shelled hard boiled eggs to the mixture as well.  Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.&lt;/li&gt;&lt;li&gt;Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.&lt;/li&gt;&lt;/ol&gt;

I adapted this recipe from a great banana-nut bread recipe I have. --Chef Chip

Apple Cinnamon Nut Bread

Cups All-Purpose Flour

Baking Powder

Baking Soda

Cinnamon

½ Cup Walnuts

Cups Cooking Apples

½ Cup Unsalted Butter, softened

½ Cup White Sugar

½ Cup Brown Sugar

Eggs

Vanilla Extract

Milk

Salt

&lt;ol&gt;&lt;li&gt;Preheat oven to 350.&lt;/li&gt;&lt;li&gt;I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome.  It can become dense, doesn’t rise well and is a little chewy/tough.  So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.&lt;/li&gt;&lt;li&gt;Sift together flour, salt, baking powder, baking soda, and cinnamon.  Set aside.&lt;/li&gt;&lt;li&gt;Chop walnuts into small pieces and set aside.Peel, core and slice the apples into quarters.  Slice each quarter into ¼-inch thick squares.  Set aside.&lt;/li&gt;&lt;li&gt;Cream butter and sugar on ½ of full mixing speed.  Add in eggs and beat on ¾ speed until mixture fluffs up.  Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.&lt;/li&gt;&lt;li&gt;Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture.  Use the rubber spatula in the same way.&lt;/li&gt;&lt;li&gt;Wasting no time, add in apples and then walnuts.&lt;/li&gt;&lt;li&gt;Pour right into one non-stick 9 by 5 by 3 inch loaf pan and bake for 1 hour to 1 hour and 20 minutes.  (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)&lt;/li&gt;&lt;li&gt;Test with a toothpick down the center for doneness.&lt;/li&gt;&lt;/ol&gt;

This recipe comes from one of the best spice books we've ever found, Jill Norman's Herbs &amp; Spices: The Cook's Reference. Along with the beautiful photos and useful information, she includes a whole slew of recipes from around the world. We used this particular recipe for our Chicago, A Spicy Melting Pot event in the Old Town shop, in conjunction with the city of Chicago's 2005 'Stirring Things Up in Chicago' summer events.

Cardamom Saffron Ice Cream

(scant) milk

vanilla bean, split lengthwise

whipping cream

cardamom

green cardamom pods, lightly crushed

saffron

&lt;ol&gt;&lt;li&gt;Put the milk, or light cream, vanilla bean and crushed cardamom pods into a heavy pan and bring slowly to a boil.  Remove from heat, cover, and let infuse for 20 minutes.  Take out the vanilla bean and scape the seeds into the liquid.  Remove the crushed green cardamom pods.&lt;/li&gt;&lt;li&gt;Beat the egg yolks and sugar until thick and pale.  Gently reheat the milk or cream and beat a little of it into the egg yolks.  Pour the egg mixture into the cream and return the pan to a low heat.  Stir until the custard is thick enough to coat the back of a spoon; it will take several minutes.  Do not let it boil, or you&#39;ll get pieces of scrambled egg.&lt;/li&gt;&lt;li&gt;To add optional saffron, steep threads in 2 tablespoons of steamed milk or hot water. Once saffron has diffused and liquid has cooled, add it with other ingredients.&lt;/li&gt;&lt;li&gt;Remove the pan from the heat and continue to stir until it has almost cooled.  Whip the whipping cream lightly and fold it into the custard.  Add the &amp;frac18; teaspoon of ground cardamom.  Freeze in an ice cream maker following the manufacturer&#39;s instructions.&lt;/li&gt;&lt;/ol&gt;

This recipe is dedicated to both my mother and my husband. Mom passed away right in the midst of this challenge. The waffles are something she would have really enjoyed. Breakfast was one of her favorite meals of the day and my brother, who lived with her, made her breakfast every Sunday.

Maple Waffles

eggs, lightly beaten

milk

butter, cooled

flour

Maple Sugar

baking powder

Heat waffle iron.Beat eggs with wire whisk until fluffy, then add milk and melted butter. Mix dry ingredients into egg mixture, mixing just until lumps are out.Pour batter into waffle iron, consult owner&#39;s manual for exact amount. Close lid of waffle iron.Bake about 5 minutes, until iron stops steaming. Carefully remove and serve with warmed maple syrup, fresh berries or sliced bananas. I also like to warm a bit of strawberry jam into a syrup. Enjoy!

I love BBQ brisket, and I made this process up. You will need to plan ahead, as this takes a long time to marinate, but the amount of work is very small.

Eastbay BBQ Brisket

brisket

Reynolds Oven Bag, Extra Large Size

Northern Style BBQ Rub

&lt;ol&gt;&lt;li&gt;Select a whole (Cry-o-Vac) bag brisket (8 to 16 pounds).&lt;/li&gt;&lt;li&gt;The meat may &quot;feel&quot; hard in some areas, this is fat that you should plan on trimming down before rubbing.&lt;/li&gt;&lt;li&gt;Wash your hands.&lt;/li&gt;&lt;li&gt;Remove meat from bag - rinse in cold water. Pat dry with paper towels.&lt;/li&gt;&lt;li&gt;This cut of meat has 2 sides - a fatty side and a lean side. Feel the fatty side with your fingers, if there is a hard area - slice horizontally to remove about ½ inch of the fat, feel it again, if its still hard, slice again. The goal of this step is to remove some - but not all of the fat.&lt;/li&gt;  &lt;li&gt;Turn the meat over and using a soup spoon sprinkle the rub over the entire side of meat. Then use the smooth side of the spoon to rub the spice into the meat, the spice will turn a slightly darker color when it’s wet. Keep sprinkling spice on the meat and rubbing until you can&#39;t see the meat. On a 16 pound piece, I used about 8 spoonfuls.  Turn it over, repeat on the fat side - use a couple more scoops (10 to 12) on this side than you did on the lean side. The &quot;rubbing&quot; with the smooth side of the spoon presses the spice into the meat, use moderate pressure.&lt;/li&gt;&lt;li&gt;Open the bag - put 1 tbl. of flour in it close it with lots of air inside and shake it up.&lt;/li&gt;&lt;li&gt;Put the meat into the bag, seal the bag, and put it on a platter in your refrigerator for 24 hours.&lt;/li&gt; (At least 12, I&#39;ve never tried longer than 24 hours.)&lt;li&gt;Preheat oven to 325, put in pan (no rack or grate is necessary) for the lowest amount of time that the bag recipe calls for. (12 to 16 lb for 3- 3 ½ hours.)  This &quot;in the bag&quot; cooking keeps all the moisture inside.  I only cut 1 small hole in the bag for the steam to escape.  I use a regular roasting pan to cook the brisket.&lt;/li&gt; &lt;li&gt;Remove from oven and let it cool for about ½ hour or so.&lt;/li&gt;&lt;li&gt;Remove from bag.  Cut the fat off the brisket. Put it in a glass 9 by 12 baking dish.  If your glass baking dish is big enough, put the whole thing in.  If it&#39;s not, you can cut it into pieces that will fit.&lt;/li&gt;  &lt;li&gt;Pour the juice into a grease-draining cup.  Pour the broth over the meat.  It&#39;s ok if a little of the grease escapes this process.&lt;/li&gt;&lt;li&gt;Cover/seal the baking dish and put in refrigerator (12 hours is the shortest time I&#39;ve done.).&lt;/li&gt;&lt;li&gt;Remove from refrigerator.  This part is messy.  I use a spoon to scrap off most of the &quot;jelly,&quot;  so that I can see what I&#39;m about to slice up. Start on the fat side and remove any remaining fat.  Take your time.  It&#39;s better to slice away too little the first time than throw away any meat.  Throw away all this excess fat.&lt;/li&gt;&lt;li&gt;There are several &quot;layers&quot; of meat in this cut.  They are separated by fat that looks like swiss cheese.  If you can see the layers, separate them and remove the fat.  If you don’t see it right away, it will show up when you start to slice.&lt;/li&gt;&lt;li&gt;Slice the meat AGAINST the grain about &amp;frac38; to ½ inch thick.  As Emril says, &quot;It’s about the love,&quot; and &quot;It&#39;s not rocket science.&quot;  These cuts of meat have various &quot;parts,&quot; and the grain will not all be going the same way.  Separate the pieces so that you’re working a piece that has the grain going one way, and slice away.  Put the slices into the glass baking dish with all the jelly.&lt;/li&gt; &lt;li&gt;When you have sliced it all up, put it into the oven at 300 degrees for about  ½ hour.  Remove every 10 minutes, and flip it over so that it all gets a good bath in the juice.&lt;/li&gt;&lt;li&gt;Serve on bread of your choice as sandwiches, or not.  It’s very yummy and probably won&#39;t require the addition of any BBQ Sauce.&lt;/li&gt;&lt;/ol&gt;

Growing up on the East Coast, the aroma of seafood was a staple in our household, especially during the summer months. We’d often embark on crabbing adventures, bringing home fresh blue crabs that would soon be transformed into a variety of delectable dishes. Among the most cherished recipes was Crab Imperial, a dish that effortlessly showcases the sweet, succulent flavors of blue crab meat. This classic East Coast seafood dish is a celebration of simplicity and elegance, perfect for any occasion, from casual family dinners to sophisticated gatherings. The star of Crab Imperial is undoubtedly the blue crab meat, prized...

Crab Imperial

crab meat

fresh parsley, minced

lemon juice

Chesapeake Bay Seasoning

mustard powder

Worcestershire sauce

mayonnaise

Imperial Sauce:

half&half

Topping:

breadcrumbs

couple of good shakes of paprika

½ teaspoon Chesapeake Bay seasoning

red bell pepper, minced

&lt;ol&gt;&lt;li&gt;Preheat oven to 400 degrees.&lt;/li&gt;&lt;li&gt;Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whisk until smooth. Add crab meat and fold gently until combined, taking care not to break up lump crab meat.  Divide mixture equally among 4 ramekins (or natural crab shell).  Place on a baking sheet and  bake for  12-15 minutes. &lt;/li&gt;&lt;li&gt;In a small bowl, combine all ingredients for Imperial Sauce and whisk until smooth.&lt;/li&gt;&lt;li&gt;In another small bowl, add remaining melted butter to bread crumbs and stir until combined.&lt;/li&gt;&lt;li&gt;Top each ramekin (or natural crab shell) of crab imperial with imperial sauce, then the bread crumbs and a good sprinkle of paprika. Place in broiler until golden brown.&lt;/li&gt;&lt;/ol&gt;

Top 8 north america recipes from across the web

The most viewed north america recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creeping Reaper Hot Sauce

Guinness Chili

Pickled Beets Recipe

Apple Cinnamon Nut Bread

Cardamom Saffron Ice Cream

Maple Waffles

Eastbay BBQ Brisket

Crab Imperial

Top 8 north america recipes from across the web

The most viewed north america recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creeping Reaper Hot Sauce

Guinness Chili

Pickled Beets Recipe

Apple Cinnamon Nut Bread

Cardamom Saffron Ice Cream

Maple Waffles

Eastbay BBQ Brisket

Crab Imperial

The most viewed north america recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine