[Photo: Andrea Lynn]

I once saw a friend top their movie popcorn with the pickled jalapeños meant for the nachos—confiding that they enjoyed not just the spice of the chiles in their popcorn, but also the pickling juice oozing all over it. Then I came across Todd English's recipe for Sizzling Shrimp Popcorn with Jalapeños and was further intrigued. I wasn't sure about the recipe--okay, I'm down to try fresh jalapeños topped over my popcorn but adding shrimp to the mix? However, I'm an equal-opportunity popcorn eater, so I gave it a whirl.

Guess what? It's delicious. Bites of butter-drenched Parmesan popcorn are combined with jalapeño slices and parsley. Each bite offers a varied taste and mouth sensation. I polished off the entire bowl before I even knew it. This is just begging to be served during a movie night. Just be careful regarding the chiles. When you're eating the popcorn, don't use your fingers to touch your eyes, or it could result in a sting from the chiles.

About the author: Andrea Lynn is a freelance writer/ recipe developer specializing in spicy and Southern food. Her favorite chile is a tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano. Follow her on Twitter at Alynn27 or get more info at andrealynnfoodwriter.com.

Ingredients

serves 4, active time 10, total time 15

• 1/4 cup unpopped popcorn kernels
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• 1 cup small or medium shrimp
• 1/4 pound whole unsalted sweet butter
• 1/2 cup roughly chopped Italian parsley
• 2 jalapeños, sliced thinly
• 3/4 cup Parmesan cheese

Procedures

1. In a 3-quart stock pot, melt butter over medium heat. Add popcorn kernels and heat until all popped. Transfer from pot into large mixing bowl and toss in salt and pepper. In a saute pan, melt butter over medium heat. Add shrimp and saute for 1 to 2 minutes, constantly stirring, being careful not to overcook shrimp. Finish with salt and pepper. Off heat, add parsley and jalapeños, stirring to combine. Remove from heat, and pour the contents of the pan with the shrimp over the popcorn. Toss until the popcorn is well coated. Place in a large serving bowl and garnish with Parmesan cheese.
   

[Photograph: Bill Brady]

If you don't already have a ready-made container of chipotle purée in your fridge, here's reason # 148 why you should. Just 1 1/2 tablespoons of chipotle purée adds a smoky heat to this easy stovetop mac and cheese recipe.

To make the chipotle purée, simply purée a jar of chipotle chiles, adobe sauce and all. Just add it to anything and everything that you want to have a sultry, smoky fix. I mix a touch into salad dressing, swirl it into cream cheese to top bagels, or stir into cooked rice. Added to this mac and cheese recipe, the chipotle brings a spicy pop to this favorite side dish.

About the author: Andrea Lynn is a freelance writer/ recipe developer who writes for Chile Pepper magazine. Her favorite chile is a tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano. Follow her on Twitter at Alynn27 or get more info at andrealynnfoodwriter.com.

Ingredients

serves 4, active time 15, total time 25

• 1/2 pound pasta shells, like conchiglie
• 8 ounces evaporated milk
• 1 1/2 tablespoons chipotle purée
• 3 tablespoons butter, melted, plus 1 tablespoon
• 2 eggs
• 1 teaspoon mustard
• Salt and freshly ground pepper, as needed
• 1 1/4 cups shredded Cheddar cheese
• 1 1/4 cups shredded American cheese

Procedures

1. Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain and reserve pasta.

   
   

2. In a large pot, add evaporated milk and chipotle purée over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Whisk evaporated milk and chipotle purée to combine. Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together. Add the reserved pasta, and cheese. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter. Serve.

[Photographs: ThePinkPeppercorn]

Tired of the usual homemade dips in your rotation? Add Muhammara to the mix.

I was recently introduced to this Middle Eastern puree of roasted red peppers, walnuts, and pomegranate molasses. If you're extra ambitious, roast the red peppers in the broiler or on the grill instead of buying them jarred. And if you can't find pomegranate molasses, which is available in some Middle Eastern grocery stores, you can just reduce pomegranate juice to a syrupy consistency. Or, go the lazy route like I did, and just use pomegranate juice instead.

In this recipe adapted from Gourmet, roasted red peppers and walnuts turn into a creamy dip splashed with a tartness from the pomegranate seeds. Serve with pita wedges or a variety of veggies.

About the author: Andrea Lynn is a freelance writer/ recipe developer who specializes in spicy and Southern food. Her favorite chile is a tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano. Follow her on Twitter at Alynn27 or get more info at andrealynnfoodwriter.com.

Special equipment: Food processor

Ingredients

serves 4, active time 30 minutes, total time 30 minutes

• 1 (7-ounce) jar roasted red peppers, drained
• 1 small French bread roll
• 1/3 cup walnuts, finely chopped
• 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice, or to taste
• 2 teaspoons pomegranate molasses
• 1 teaspoon ground cumin
• 1/2 teaspoon dried hot red pepper flakes
• 3/4 cup extra-virgin olive oil
• 1/4 cup pomegranate seeds
• Pita bread, for serving

Procedures

1. In a food processor blend together the peppers, the bread, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer to a bowl, top with pomegranate seeds, and serve at room temperature with the pita.

Special equipment: cast-iron skillet

Ingredients

serves 4, active time 1 hour, total time 24 hours to marinate, 1 hour to fry

• 1 tablespoon kosher salt
• 2 teaspoons freshly ground pepper
• 1/4 cup brown sugar
• 3 tablespoons chile powder
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 tablespoon cayenne pepper
• 8 to 10 bone-in, skinless chicken thighs and drumsticks
• Canola oil, as needed
• Buttermilk, as needed
• All-purpose flour, as needed

Procedures

1. In small bowl, combine all the spices. Coat each chicken piece liberally with spice rub. Transfer to large Ziploc bag. Place in the refrigerator, and let marinate for at least 24 hours.

2. In a cast iron pan, fill halfway with canola oil, and warm over medium-high heat. In large bowl, add buttermilk. In another large bowl, add flour. Dip each piece of spice-rubbed chicken into flour, buttermilk and back into the flour. Add to the warmed oil, turning it down if it is too hot. Working in batches if necessary to prevent overcrowding, cook chicken until golden brown on each side, turning occasionally until done, about 10 to 12 minutes. Make sure the chicken pieces register 180° on a meat thermometer. Sprinkle with salt, and drain on a paper towel-lined plate.

[Photo: Bill Brady for Chile Pepper Magazine]

I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which sure comes in handy after a holiday season full of frenzied baking.

Nabisco's Famous Chocolate Wafers are popular for chocolate icebox cakes, however they're a tad on the expensive side and sometimes hard to find. So instead, I used generic chocolate Graham crackers that worked just as well. And since I add a blast of heat to everything, the whipped cream is flavored with cocoa powder, New Mexican chile powder, and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create.

About the author: Andrea Lynn is a freelance writer/ recipe developer who writes for Chile Pepper magazine. Her favorite chile is a tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano. Follow her on Twitter at Alynn27 or get more info at andrealynnfoodwriter.com.

Ingredients

serves 4, active time 30 minutes, total time 30 minutes, plus overnight

• 1 1/2 tablespoons cocoa powder
• 2 teaspoons New Mexican chile powder
• 1 teaspoon cayenne powder
• 2 teaspoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 (14.4-box) chocolate graham crackers

Procedures

1. In a medium bowl, add cocoa powder, chile powder, cayenne, sugar, extract and heavy cream. Beat with electric mixture on high speed until soft peaks are formed. Reserve 1/3 cup of whipped cream for later use. On a plate, use spatula to spread 1 tablespoon of whipped cream on plate to hold cake to plate. Top with two whole graham crackers placed side-by-side. Use the spatula again, and spread graham crackers with even layer of whipped cream. Top with two more remaining graham crackers, and repeat cycle until whipped cream is finished, ending with a layer of whipped cream, about 5 to 6 layers of graham crackers. Smooth top, and use reserved whipped cream to spread onto the sides of cake. Cover with plastic wrap and place in the fridge overnight before serving.

When it gets cold out and my nose gets sniffly, I happily turn to the curing power of a hot toddy. My standby recipe is from a friend for hot buttered rum that combines lemon juice, maple sugar, rum, boiling water and is dotted with a pat of butter.

But I wanted to add a spicy element to the mix. Inspired by a post by this post on The Kitchn, I made a ginger tea and doctored it up with rum. What's good about using a ginger tea as a base for the hot toddy is that you can make it as mild or spicy as you desire.

If you want just a slight ginger flavor, only boil the mixture for 5 to 10 minutes. But for me, who is addicted to that tiny ginger burn at the back of the throat that a large hit of ginger can provide, I boil the ginger tea for up to 20 minutes. Add in rum or bourbon, and you have a wintry holiday treat to warm you up or clear the congestion of a cold.

About the author: Andrea Lynn is a freelance writer/ recipe developer who writes for Chile Pepper magazine. Her favorite chile is a tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano. Follow her on Twitter at Alynn27 or get more info at andrealynn.com.

Ingredients

serves 2, active time 5, total time 15 to 25

• 2 cups water
• 1 1/2-inch gingerroot, thinly sliced
• 4 to 6 cloves
• 1 lemon, halved
• Honey, as needed
• Rum or bourbon, as needed
• Lemon slices, as garnish

Procedures

1. In a medium saucepan, add water, gingerroot slices and cloves. Squeeze lemon juice into the saucepan, adding lemon halves into the liquid. Bring to a boil over high heat, and then reduce to medium heat, so the liquid is bubbling. Cook for 10 to 20 minutes, until the mixture has reduced and has enough of a gingery taste to your liking. Strain, removing cloves, lemon halves and ginger from the liquid. Pour into two mugs. Add enough honey and rum or bourbon to your tastes. Garnish with lemon slices, and serve.

[Flickr: Steveharris]

What is better during the holidays than a piping mug of hot chocolate? Well, one that's been enhanced with cinnamon and cayenne powder of course. This Mexican take on the wintry beverage is creamy and rich with a spike of spiciness. Top it with whipped cream, marshmallows or whatnot.

Ingredients

serves 4, active time 10 minutes, total time 10 minutes

• 4 cups whole milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon cayenne powder

Procedures

1. Heat 1 cup milk in large saucepan over medium high heat until simmering. Add cocoa powder, sugar, vanilla extract, cinnamon and cayenne powder, and whisk until cocoa and milk are combined. Add remaining 3 cups milk, stirring to combine. Cook until warm, about 2 minutes. Serve.
   

[Flickr: Tompp]

For the family who worships fiery food, this is a way to relish spiciness for Thanksgiving. Soaked in a habanero-filled brine, this turkey packs a punch you won't soon forget. If the family isn't totally on board for a spicy turkey, then pare down the brine recipe and use it for a chicken instead.

Recipe by Marie Dalby for Chile Pepper magazine.

Ingredients

serves 10 to 12

• For the brine:
• 2 cups kosher salt
• 1 cup sugar
• 10 cloves garlic, peeled
• 2 teaspoons coarsely ground pepper
• 8 habanero chiles
• For the turkey:
• 1 (12- to 15-pound) turkey
• 1 onion, cut into quarters
• 2 habanero chiles
• 4 tablespoons butter, softened, plus extra
• freshly ground pepper
• 3/4 cup chicken broth

Procedures

1. For the brine: In large stockpot with lid, combine salt and sugar with 21/2 gallons cold water. Stir to dissolve, and add garlic and pepper. Wearing gloves, slice habaneros almost into quarters, but leave stem-end intact. Place habaneros into brine, and stir. Remove giblets from turkey, and refrigerate. Rinse turkey with cool water, and place it into brine, making sure bird is fully submerged. Cover the stockpot with plastic wrap and lid, and refrigerate for 12 to 24 hours.

2. For the turkey: When ready to cook turkey, preheat oven to 400°F. Wearing gloves, take turkey out of brine, discard brine, and pat dry. Place reserved giblets in the bottom of roasting pan, and place the turkey, breast-up on top of giblets. Place onion in bowl. Cut habaneros nearly in quarters, keeping stem end attached, and add to onions. In a small pan, melt 2 tablespoons of the butter, and pour over the onion and habaneros. Wearing gloves, toss mixture gently with your hands. Place inside turkey cavity. Rub the remaining butter all over the outside of turkey, and sprinkle with pepper. Tie drumsticks together with kitchen twine, and tuck wingtips up and under wings. Cover turkey breast with buttered sheet of aluminum foil, and place in oven. Roast for 50 minutes. Meanwhile, heat broth to just a simmer, and keep warm. After 50 minutes, remove foil from breast, and baste with 1/2 cup of warmed broth. Continue to cook, basting with pan juices every 30 minutes, until thermometer inserted into thickest part of thigh reads about 165°. Baste with remaining 1/4 cup broth if the pan becomes too dry. The turkey should need 2 1/2 to 3 hours total cooking time. If legs become too brown, cover them with foil while continuing to cook. Remove from oven, and allow to rest for at least 20 minutes. Carve, and serve.

Adapted from Alice Q. Foodie

Ingredients

serves 4, active time 10 minutes, total time 10 minutes

• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon finely chopped canned chipotles
• 1 tablespoon adobo sauce from canned chipotles
• 1 teaspoon honey
• Kosher salt, as needed
• 2 tablespoons finely chopped red onion
• 1/2 cup chopped red bell pepper
• 1 tablespoon finely chopped cilantro
• kosher salt, to taste
• 2 medium apples, one red and one green

Procedures

1. Whisk together lime juice, cider vinegar, chopped chipotles, adobo sauce, honey and salt. Taste, and adjust to create a balance of sweet, tart and spicy. Combine with red onion, bell pepper and cilantro. When ready to serve the salsa, chop apples and toss with dressing. Add salt to taste and combine. Serve with tortilla chips or to accompany chicken or pork.

[Photographs: Eventful Moments]

Recipe adapted from Chef Zac Campbell of Eventful Moments. Campbell makes this Asian/Mexican fusion of guacamole for Day of the Dead celebrations.

Ingredients

serves 6

• 3 ripe Hass avocados
• 1/3 cup pickled Japanese ginger
• 1/3 cup sour cream
• 1 1/4 tablespoons wasabi powder
• 1/4 cup scallions, white and light green parts only, finely chopped
• 1/2 teaspoon kosher salt
• 1 1/4 fresh lime juice

Procedures

1. Cut the avocados in half lengthwise and remove the pits reserving 1 pit for later use. Scoop the pulp of the avocados into a small nonreactive bowl. Mash the pulp coarsely using a fork or a whisk. In another non reactive bowl, mix the wasabi powder and the sour cream making sure there are no lumps. Combine the remaining ingredients. Stir this mixture gently into the mashed avocado. The guacamole can be refrigerated for up to 2 hours. Place the reserved pit in the guacamole and cover with plastic wrap, pressing the wrap onto the surface of the guacamole.

Morcilla sausage. [Flickr: scaredykat]

This recipe is adapted from chef Lucio Palazzo of Xochitl Restaurant in Philadelphia and is on the menu for the restaurant's Day of the Dead celebration. According to Palazzo, morcilla is a spicy pork blood sausage used all across Latin cuisine. "Although one can make it at home with the right equipment, a little expertise, and, of course, access to blood, it is easier to source from a good butcher, or a Mexican carneceria," says Palazzo, who buys morcilla for the restaurant from D'Angelo's Italian market. Palazzo also uses dried chipotle morita chiles, fiery reddish black peppers, who Palazzo says are much spicier than canned chipotles.

Ingredients

serves 4

• For the vinaigrette:
• 1 cup walnuts, dry toasted
• 1 cup tequila Añejo or Reposado
• 2 tablespoons red wine vinegar
• 1 tablespoon whole grain or Dijon mustard
• 3 ancho chiles, stemmed and seeded
• 1 chipotle morita, stemmed and seeded
• 1 cup vegetable oil
• Salt
• For the salad:
• 5 medium red beets
• Salt
• 1 head of fennel, fronds removed, some reserved for garnish
• 1 small red onion
• 4 links good-quality morcilla

Procedures

1. For the dressing: On a griddle or in a cast iron pan, pressing with a spatula, toast the chiles for 30 seconds or so on each side until they begin to blister and emit a small wisp of smoke. Soak them in a container submerged with hot water for 30 minutes. In a small saucepot, ignite the tequila to burn off the alcohol, and reduce by two thirds. Place the walnuts in a blender, along with the mustard, vinegar, reduced tequila, and soaked chiles (you can discard the soaking liquid, or use it to thin out the vinaigrette if the results are a little too thick). Purée with some oil, and continue adding the oil in a slow stream until the dressing is emulsified. Season with salt to taste and check for acidity, adjusting with vinegar or lime juice if necessary. A small pinch of sugar may be nice here, as well.

2. For the salad: Preheat the oven to 350 degrees. Rinse the beets well, remove the tops if they are still attached, and, while still wet, coat the beets liberally with salt. Salt roast for about an hour, depending on the size of the beets, or until they are fork tender. Peel the beets, and shave them with a mandolin, or slice them thinly with a knife. Using the mandolin, or a knife, slice the fennel across the grain and slice the red onion to the same thickness of the beet slices. In one bowl, place the beets, in another, the fennel and onion. This will prevent staining the lighter colored components beet red, and preserve the attractive colors reminiscent of the Mexican flag.

3. Heat a griddle or cast iron pan, lay down a thin film of oil, and cook the morcilla, crisping up the casing of the sausage. It may be finished in the oven, but take care not to burst the casing. Remove the sausages from the heat, allow to rest for a minute while you dress your salad. In the bowls with the beets and fennel, place a spoonful of dressing, along with the herbs. Season with salt, and toss until you are satisfied. On four plates, drag some of the dressing under where you plan to plate the morcilla, and off to the side build your salad, alternating layers of beet and fennel in an appealing way. Slice your morcilla on the bias, and fan out over the drag of dressing. Garnish with chopped walnuts, or, for a refined look, use a microplane to make it rain walnuts all over the plate. Make sure to set out an extra plate, as well as a glass of water and a beer for the spirit of the dead that will be joining your feast.

[Photographs: kretyen]

Recipe adapted from Mercadito Restaurant's Day of the Dead menu.

Ingredients

serves 1

• For the ancho chile salt
• 2 tablespoons ancho chile powder
• 1 tablespoon kosher salt
• 1/2 tablespoon granulated sugar
• For the margarita
• 2 ounces Sauza Hornitos
• 1/2 ounce fresh lime juice
• 1 ounce prickly pear puree
• 2 dashes rose water
• 1/2 ounce agave nectar

Procedures

1. For the salt: Combine all the ingredients in a small bowl.

2. For the margarita: Shake all ingredients and strain into chilled cocktail glass rimmed with ancho salt.