A Naga Jolokia Bloody Mary just sounds like manly fun and a great way to fire up a classic with hot new blood. This recipe features the Henry Family Farm Varietal Chile Extracts Ghost Pepper Extract made by David Rosengarten. This is a party-sized recipe suitable for a punchbowl. Read the entire article by Mark Masker here.
This refreshing drink originated in India, where it is often served for dessert after a meal of fiery hot curries. I have, of course, spiced up a drink designed as a cool-down with the hottest chile in the world, the 'Bhut Jolokia', or ghost chile! Fruits such as pineapple, strawberries, peaches, or pineapples may be added to or substituted for the mangoes.
Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk. This recipe takes some time to make, but it's worth it. It keeps for months in the freezer, so make a lot. Serve the rendang over rice.
In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.