SERIOUS Vegan Hell Fire Chili

2 Tablespoons Olive Oil
2 Medium Shallotts, chopped
5 Habaneros, chopped  (or more, how brave are YOU?)
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped (see the color thing we’re gong for)
4 Cloves of Garlic, minced
2 Teaspoons Ground Cumin
1 Can of Red Kidney Beans, drained
1 Can of Cannellini Beans, drained
1 Can of Black Beans, drained
1/2 Chipotle Pepper
2 28oz Cans of crushed

Heat 2 tablespoons of olive oil in a saucepan and add onion and bell peppers.  Cook 10 minutes.  Add garlic, cumin, and habaneros, cook for 5 more minutes.   Add everything else, bring to a boil, then simmer for 30 minutes.  Feel the heat my friend.  Feel the heat.

Killer Queso

1 tablespoon flour
1 tablespoon butter
2 cups heavy cream
1 cup Monterey jack cheese, shredded
3 ounces sharp cheddar cheese, shredded
1/4 to 1 habanero (depending on how hot you want it!), diced
1 plum tomato, diced
1 teaspoon Worcestershire sauce

Melt butter over low heat.  Add habanero, cook for 2 minutes.  Stir in flour and cook for a couple minutes until golden (not browned).  Stir in cream and cook 3-5 minutes stirring frequently until thicker.  Don’t boil!  Stir in cheese.  Add tomato, worchestershire and salt to taste.  Serve with torilla chips.  Enjoy!

Scoville Scale in a nutshell

The Scoville scale is a measurement in heat units created by American pharmacist Wilbur Scoville in 1912.  Basically, it’s a numerical rating to determine how hot each pepper is.   The actual number of Scoville heat units indicates the amount of Capsaicin in each pepper.  Capsaicin is the natural chemical found in hot peppers that hits the mucous membranes and fills your mouth with love.  HA!  The habanero is the hottest natural pepper.


Penne Perfection


Penne Perfection
Author: Saucy Bugger
Cook time: 30 mins
Total time: 30 mins
Serves: 4
Perfection on a plate.
  • 1-2 tablespoons olive oil
  • 2 slices prosciutto, chopped
  • 5 garlic cloves, minced (1 if you have a meeting in the morning)
  • 1 teaspoon red pepper flakes
  • 1 pound box penne
  • 1-3 habaneros (depends on the level of perfection you’d like to achieve)
  • 1/2 cup cream
  • 1 cup freshly grated parmigiano-reggiano cheese
  1. Bring a large salted pot of water to a boil. Cook the pasta al dente, reserve a cup of liquid before draining. Meanwhile, cook garlic, prosciutto, pepper flakes and habaneros in oil for a couple of minutes. Add a bit of reserved liquid to stop the garlic from cooking before it browns. Add all other ingredients including pasta. Add enough liquid to thin the sauce. Salt, pepper, perfection my friend.

Habanero Love Pizza

4 Roma tomatoes, thinly sliced
10 Roma tomatoes, chopped
1-2 habaneros, thinly sliced
1 tablespoon minced garlic
8 ounces shredded Mozzarella cheese
Pizza dough
1 tsp Oregano
1/4 cup basil chopped

Preheat oven to 500 Cook (the 10) tomatoes 5 minutes on med-high.Pour sauce over pizza crust.Top with Roma tomato slices and habaneros, basil, garlic, mozzarella and dried oreganoCook until golden brown (15-20 minutes)

Chicken Gone Greek

6 chicken breasts
1 teaspoon ground cumin
1 tablespoon garam masala (Indian spice)
6 medium cloves garlic, crushed then chopped
3 tablespoons olive oil
1/4 teaspoon course salt
1 tablespoon lemon juice
2 habanero (less or more depending on your heat preference) diced
1 8-ounce container of Greek yogurt

Mix it all up and marinate the chicken in this lovely blend overnight if possible.  The longer the better.  I don’t mean like a month…but you know, a couple days is better!  Grill on medium or cook 20 minutes at 450 in the oven.  Serve over rice or with a salad.  As the late Julie Childs would say, “Bon Appetit!”

Hot Flake Quiche

Hot Flake Quiche

I wish I could describe how fantastic this is. Using the phyllo dough instead of a regular pie crust is hands down the only way I’ll ever do this from now on. It’s easier, faster and better (x10).
  • 1/2 a habanero
  • 1 1/4 cup heavy cream
  • Three egg yolks
  • One whole egg
  • Salt
  • 1/4 cup parm cheese
  • 1/2 cup sharp cheddar
  • 1/2 package of phyllo dough
  • Butter bottom of pie dish, lay in phyllo dough
  • 370 for 35 minutes
  1. Cook that hab in olive oil for a few minutes (just to take off the edge and develop he flavors) and let it cool.
  2. Butter the bottom of a pie pan and lay i the phyllo dough (all the layers- just do it). Fold over any edges hanging off.
  3. In a bowl mix the other ingredients until the eggs are beaten well. At this point you COULD add other things like ham etc. be careful not to add anything that will make it soupy (frozen spinach, fresh veggies etc. You can cook off the water in the habaneros then add to the mixture once its cooled).
  4. Bake for 35 minutes at 370, EAT!