Unlocking the Heat
from
The Great Pepper Cookbook

By: Bobbie Kitto: Featuring the home chefs of Laughlin, Nevada

The cookbooks on the shelf in my kitchen are like old friends—some I visit regularly, others less frequently. Regardless, each encounter is a rewarding experience. The Great Pepper  Cookbook by Melissa’s Produce is one of my favorites.

Some time ago, I received several copies of this book and a party ingredient basket from Melissa’s to share with friends and neighbors. I asked them to review it and share their thoughts about this treasured resource. Each time I handed the book over, it was as if I disappeared. They eagerly perused the pages, and all conversation fell silent except for expressions of surprise and admiration, such as “Oh,” “Wow,” and “I wonder if I can do that?”

Leslie’s Cucumber Serrano Margarita

We all agreed to prepare different dishes from the book for our next potluck, with options ranging from appetizers to desserts, reflecting the diverse tastes of those choosing them. Carol brought the Cheesy Breadsticks (p. 31), adding garlic salt after baking. Ruth selected the Devilish Deviled Eggs (p. 35) and prepared them as written. Janet contributed two appetizers: Crab-Hatch Chile Jalapeno Poppers (p. 22), made also with chicken for those avoiding seafood. Mary completed the appetizers with Crab-Stuffed Cucumber Cups (p. 24).

Mary’s Crab Cucumber Cups

Carol’s Cheesy Breadsticks

Janet’s Crab-Hatch Chile Jalapeno Poppers

Ruth’s Deviled Eggs

Laura brings 3 delicious Dishes

Laura brought two dishes: Mexican ’Brien Potatoes (p. 61) and Chipotle-Maple Baked Beans (p. 208), as well as a delicious chicken dish substituting peaches for raspberries and chilies. Michele made Peach-Padron Grilled Cheese Sandwiches (p. 118) and later shared she had adapted the recipe by replacing peach with turkey for a flavorful twist.

True to my reputation for bringing dessert, I made the Devil’s Favorite Devil’s Food Cake (p. 234) using a box mix base. I followed the mix directions, adding ancho chili powder but omitting the espresso syrup, as I do not drink coffee. The cake offered a rich chocolate flavor with a subtle hint of heat, enhancing but not overpowering the taste. The frosting included Cayenne Chile pepper for a complementary kick. I also prepared the Chile-Chocolate Mole Truffles (p. 237).

Additionally, I contributed the Sweet, Smoky, Spicy Party Nuts (p. 33), which paired perfectly with Leslie’s Cucumber Serrano Margarita, her own recipe. The rapid disappearance of the drink indicates it will be a staple at many future gatherings.

Every dish was a hit in its’ own right.  We had so many varied uses of the peppers that it would be hard to choose one favorite. We had a good variety to select from whether our tastes ran to the mild or hot side of the Scoville Scale. The ladies once again out did themselves in their adventurous endeavors to try something out of their comfort zone.

This book is a favorite of mine because it’s user friendly for many reasons. The book is beautifully designed to give the person using the book the tools needed to make successful dishes. First off, the author gave us an explanation of the Scoville Scale (how the peppers and chilies are rated for their heat. This gives us a chance to adjust the heat for our individual palate.) The book also gives a rating of each dish from one pepper equals mellow – just a little heat. Two peppers and the recipe will warm up the diner. If there are three peppers better have a tall glass of water or milk. These recipe tip offs are at the beginning of each recipe. Also we are given the name of the peppers or chilies and a picture of what the chili or pepper looks like. (Good to know when shopping for them.) The book includes pictures of more than 30 peppers both fresh and dried. This is a great reference book for your cooking knowledge when trying something a little spicier than usual the kitchen creations.

Review by Bobbie Kitto & home chef  friends

Edited by Linda Kissam

Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article review. Her opinions are her own.

To make the best of each recipe, use for quality ingredients! Bobbie  highly recommends products from Melissa’s.