Some like it hot...some not!

There are different degrees of heat-depends on the eye of the beholder or maybe the tastebuds!

Visually there are Hot Looking:Cars...People...Colors...Clothing

There's the sound of Hot Jazz (similar to Cool Jazz!)

Hot Tempers...Hot Love Affairs...Fever (means you are ill or in lust)

This Salsa is Hot...The Woodstove is Blazing Hot

The Scoville Heat Scale for Chile Peppers: 

Recipes:Mild, Hot & Hotter:

Mild

BEER BATTERED SHRIMP WITH CHIPOTLE HONEY 1 cup all purpose flour 1 1/2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon granulated sugar 8 ounces beer Flour for dusting 3-4 cups peanut oil for frying 1 1/4 pounds rock shrimp or peeled white shrimp Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl. Add beer all at once and whisk until smooth. Set aside at least 1/2 hour. Heat oil to deep-fry temperature (350/) in a large saucepan. Test oil by sprinkling a few drops of batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy-- about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with the following dipping sauce. Yield: 6 servings CHIPOTLE HONEY DIPPING SAUCE 2 chipotle chiles, stemmed and seeded 1 tomato, cored and cut in quarters 1/2 small onion, peeled and sliced 1 clove garlic, peeled 1/2 cup water l teaspoon salt 1/4 cup honey 2 tablespoons red wine vinegar In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce with shrimps. Yield: 2 1/2 cups From: TOO HOT TAMALES Hot

COWBOY CANDY

Yield: 4 cup

A cowboy candy slice is delicious served with cream cheese on a cracker. Note of warning: when slicing the jalapeno,wear disposable latex gloves

Ingredients

10 cups sliced fresh jalapenos
4 cups sugar
2 cups water

Directions:
Slice jalapenos, and place in a small sauce pan.
Add water and sugar
Cook over medium heat until boiling.
Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
Let cool and place in clean jelly jar.

Store in refrigerator.

  

Hotter

Southwest Style Habanero Frittata

Ingredients:

• 2-4 habanero peppers, stemmed
• 2 potatoes, baked
• 3 large eggs
• 1 cup Mexican style cheese, shredded
• 1 cup roasted corn
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chili powder
• Salt and pepper to taste

Cooking Directions

1. Preheat oven to 350 degrees.
2. Make sure your baked potatoes are good and soft. Peel them, then mash them into a deep, lightly oiled baking dish.
3. Sprinkle with salt and pepper.
4. Add the roasted corn as a layer over the potatoes.
5. In a mixing bowl, add eggs and scramble. Add cheese, basil, cilantro, habanero peppers and chili powder. Mix well.
6. Pour over corn layer and spread.
7. Bake 20 minutes.
8. Remove and allow to cool.
9. Serve

Frittatas are great for breakfast or brunch, but realistically, they can be served any time of day, and even as a snack. Make one ahead of time and keep it in the fridge. This is one of those meals served good hot or cold, and even at room temperature.