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To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.

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Perfect as a snack or a side dish, this pie is usually served topped with salsa. Dedicated chileheads can also add some hot sauce to the mixture.

This fiery shrimp appetizer recipe by Mike Stines appeared in the Burn! Blog here. Serve the shrimp with Baja Gazpacho for an unforgettable shrimp cocktail or just enjoy them straight off the grill.

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Here's another mulled cider that contains two chiles, the mild ancho and 
the super-hot habanero. The ancho adds the raisiny overtones while the
habanero supplies an additional fruity heat. Serve this cider in large
mugs around a roaring fire in the winter.

Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)

Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

This pan-African soup is both cold and hot at the same time.  The chiles add the heat, and it is very refreshing in hot weather.  The chiles help to cool down the body.  Serve it as a first course with fresh bread.

The Russians are the true inventors of pepper vodka and they flavor 
their vodka most commonly with cayenne. Any type of small fresh or dried
chile pepper that will fit in the bottle will work. Be sure to taste it
often and remove the chiles when it reaches the desired heat--the longer
the chiles are left in, the hotter the vodka will get! Serving
Suggestions: Serve over ice or in tomato juice for an “instant” bloody
mary. Note: This recipe requires advance preparation.

From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread.

There is a minor debate about whether or not this Argentinian sauce 
should contain chile peppers. As usual, there is no real answer because
cooks tend to add them or not, according to taste. This sauce is served
with broiled, roasted, or grilled meat and poultry.
This light, olive oil-based sauce is all you'll need to adorn that perfectly seared chunk of asado.
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