Dear Chilipal,

Ok, so after a way long time of trying to make um perfect ( 71 rounds of samples, which is a record for me), I am proud to say “they’re here” Yes, my hand-made kettle cooked Chips Dusted with a Perfect Blend of Chipotle and Habanero Spice. They F-in Rock! The Heat Level is what I would call “Medium”. Not nearly as hot as our black bag but they are not mild. So I will say, Medium, I hate that word, to be honest is sounds so f-in boring. But you get it. Check um out at http://www.extremefood.com 28 oz. bags per case.

Also, I want to give you heads up on some other things. We are almost ready to kick off Ozzy’s Axeman and Black Label Society founder Zakk Wylde’s Berserker Sauce Line, as I have really gotten to know the World of Zakk in the last 6 months, I have to tell you he is one real chilihead and needless to say a guitar legend that Speaks for Himself. We are planning on debuting the sauce line at OzzFest in July 2008. After speaking with Zakk last week he told me he is having a Limited Number of his Custom Signed Les Paul Guitars made for me to give out to a special few chilihead locations around the globe this fall (Over $6,000 Value Each). Ok I have so much to tell you about but I need to stop. I need to talk instead of type. Anyway, will speak to ya soon, with so much more to tell ya.

FEEL ALIVE!
Blair

Finding tacos in New York was a major undertaking but finding them here in Texas is a breeze – taco carts are to Texas like bagel carts are to NYC – there’s one on every corner. But finding a “good” one has been a challenge and it wasn’t until I consulted someone who had lived here their entire life was I then introduced to El Ray. El Ray is a Cuban/Mexican Taqueria that’s actually pretty close to our offices here.

Inside El Ray is nothing special – typical counter/diner set up and come lunch time, it’s always packed. The bar seating along the walls allows more people to cram in – but it’s not uncommon to see a line out the door on any given day. Tacos are reasonably priced in the $1.75 to $2.25 range – but you best bet is to ask for a taco plate for $4.75 – it’ll come with 3 tacos and beans & rice.

Anthony came for a visit and we stopped at El Ray for a snack before dinner – I say snack because dinner was about 3 hours away and we were doing a whirlwind tour of Houston. The Cuban tacos are my personal favorite – chicken, black beans & plantains – but those are closely followed by the Ropa Vieja tacos and the Fish Tacos. Try all three if you get the chance – and don’t forget to ask the folks behind the counter for their special hot sauces. They have little dishes of green & red hot sauce that go perfectly with the tacos – not too hot, but they would hurt a beginner. I’ve seen regulars eat entire jars of the red in single sittings – they take this stuff serious here!

I’ve also tried the Torta here but it was just so so – I’ve also had friends try the chicken plate, which is enormus, with good feedback.

El Ray Taqueria
Online Menu
910 Shepherd.@ Washington Houston, TX 77007
Phone: 713 – 802 – 9145

Greetings!
I’m writing to you to ask for your support in a very special cause.
This year, I’ll be taking part in the Juvenile Diabetes Research Foundation’s Walk to Cure Diabetes along with a half-million other walkers across the country. Our goal: To raise $100 million to help fund research for a cure for type 1 diabetes and its complications. My friend Kirsten has 2 kids, Dustin and Brandon who were born with this deadly disease. She has a team I am walking on this Sunday, and I want to help her reach and surpass her goal. If anyone can help I would be so grateful for your donation even if it is a $1, it is better than nothing because if everyone gives a $1 then the cure will be closer than we could ever hope for.

Type 1, or juvenile, diabetes, is a devastating, often deadly disease that affects millions of people–a large and growing percentage of them children.

Many people think type 1 diabetes can be controlled by insulin. While insulin does keep people with type 1 diabetes alive, it is NOT a cure. Aside from the daily challenges of living with type 1 diabetes, there are many severe, often fatal, complications caused by the disease.

That’s the bad news… and yes, it’s pretty bad.

The good news, though, is that a cure for type 1 diabetes is within reach. In fact, JDRF funding and leadership is associated with most major scientific breakthroughs in type 1 diabetes research to date. And JDRF funds a major portion of all type 1 diabetes research worldwide, more than any other charity.
I’m writing to ask for your support because now more than ever, EACH of us can be a part of bringing about a cure. Each of us can make a real difference.

Won’t you please give to JDRF as generously as you’re able?
Together, we can make the cure a reality.
Thank you,
Al Goldenberg (aka Buddah)
Please visit my Walk Web page if you would like to donate online or see how close I am to reaching my personal goal:
http://walk.jdrf.org/walker.cfm?id=87033294

I have a 4am reserve (# 408) a 5am (# 913) and a 6am (# 220) that I unfortunately need to part with. They are all in perfect mint condition, no cracking or broken wax. They all come in their original plastic cases and still have the warning stickers on top of the actual bottles. The only thing wrong with any of them is that the person who had the 4am before me took the sticker off and put it back on, so it isn’t stuck on quite as well as originally was (if that is even something that would break a deal). I don’t have any pictures unfortunately, but if someone is serious and a picture is the only thing preventing the deal from going through, I can work something out. I just don’t plan on taking pictures for the hell of it since they were carefully packed up with tissue paper and bubble wrap after I last inspected them for flaws. I’d like to get $950 shipped for the lot. If people just want individual bottles and I am able to unload all 3 then I will split them up and negotiate prices with the respective buyers. I will entertain _all_ offers, but don’t expect to hear back from me if you plan on trying to lowball me. I am not accepting any trades, if my creditors accepted hotsauces, I wouldn’t be trying to sell these Thanks and God bless.

-Joe

If you are interested, please use the contact form below and we’ll get you in touch with Joe.

It’s time to fill up your propane tanks, dust of your grill, sharpen your knives, put on your apron and start barbecuing!

To help start your grilling season off right Sweat ‘N Spice is offering 15% off BBQ sauces!

Check out some of these featured BBQ sauces you will find on sale:
- Bourbon Q Gold Reserve – Roasted Garlic & Chipotle BBQ Sauce
- Wild Turkey Gourmet Sauce
- Jack Daniel’s Hot & Spicy BBQ Sauce – 100 Proof

If you would like your newsletter or press release posted on the HSB please use the contact form and we’ll get in touch

Bacon-Wrapped Shrimp with Grilled Corn & White Cheddar Cheese Poblano Grits
Prep Time: 1 hour, 15 minutes
Serves: 6

Laura & I are obsessed with Top Chef – so much so that we bought the cookbook 2 weekends ago and immediately began playing with the recipes. If you recall my Chipotle Honey wings, those were my entry into our own Top Chef cookoff – versus her Bacon Wrapped Shrimp and Grits. Needless to say, so won – but any recipe with bacon is bound to be a winner.

For the Grits:
2qt chicken stock
1qt milk
1/4 stick unsalted butter
1qt instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3T chopped cilantro
2T Kosher salt
2T cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2T chopped garlic
3 Roma tomatoes, chopped
3T chipotle peppers (in Adobo)
1t black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2t Kosher salt

Shrimp Prep:
Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep:
Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce:
In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate:
Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.

Now ours didn’t turn out nearly as pretty as the one pictured at the top – but it was still very delicious. The hardest and most time consuming part of this entire recipe was the tomato butter sauce – a lot of ingredients and prep went into it and in the end all you get is the sauce. Didn’t make a whole lot of sense to me, but next time we’ll make some recipe modifications and preserve a lot of those ingredients. All in all, it was fun to try something that was way outside our cooking comfort zone – and now it’s onto the next recipe!

Ingredients:
1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
Salt and pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
Steak, recipe follows
Parsley oil, recipe follows

Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.

Steak:
1 boneless rib-eye, about 16 ounces
Olive oil
Salt and freshly ground black pepper

Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Parsley Oil:
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup canola oil
Salt and pepper

Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.

At the request of several readers, we’re bringing back the off topic thread. You can use and abuse this thread as needed or feel free to go into the forums and cause mayhem there.

Question of the Day: Can Spicy Foods Kill You?
Discussion Starter from Mental Floss

I’m learning how to cook, which has been an adventure. The other night, after an encounter with some particularly spicy Italian sausage combined with even spicier barbecue sauce, my roommates and I found ourselves wondering if eating spicy foods could kill you. I mean, it can certainly cause intense pain and chest tightness; so can too much spicy food kill you?

Well, according to everything I could find on the internet, probably not. I could only dig up a few cases where pepper killed and none of them were typical. In one, a four-year-old with pica (a penchant for eating things that aren’t necessarily nutritious) breathed pepper in and experienced respiratory failure. This medical study documents eight known cases of pepper deaths, seven of them homicides. Other research has shown that in high doses, consuming pepper can be lethal, but even I don’t put enough pepper in our food to qualify as a lethal dose. Even spice allergies are generally mild. In fact, spiciness is pretty tame; it doesn’t even kill your taste buds, since it registers in the pain sensors on our tongue. Spicy food doesn’t even cause ulcers, as we used to think, but it actually can help secrete new stomach lining and help treat them.

Pepper spray is a different beast, though. It’s not meant to be lethal (it’s often hailed as the best non-deadly defense weapon), but it can be in extreme cases. Earlier this month, a Bel Air man died after police used pepper spray to restrain him after he threatened to kill his family. However, examiners said the effects of the pepper spray were exacerbated by his 550-pound girth and high stress, which led to breathing problems and made the pepper spray lethal. Also, asthmatics and people with intense allergies can experience respiratory problems from pepper spray, which can sometimes result in death.

Overall, though, it looks like spiciness may do more good than harm. They may not kill people, but new research shows that they can help kill cancer cells. Spices can also help kill bacteria and prevent food from spoiling, which explains why some ancient cultures were so fond of piling on the pepper (I’m looking at you, Thailand). All in all, it looks like we ought to rethink the names of the world’s hottest peppers – Bih Jolokia, which translates to “poison chili pepper” and Bhut Jolokia, which means “ghost chili pepper.” Still, with an astronomic 855,000 and 1,001,304 Scoville units respectively (compared to 30,000 for cayenne and 300,000 for the habanero), it doesn’t sound like anything I’ll be using for salsa anytime soon.

Dear ChiliPal,
Just yesterday I returned from Central America. My Journey was an amazing one for sure. I set out on a quest to find the best Chili Farm on the planet. I have returned to say:

I FOUND IT!

I met a 7th Generation farmer just north of the Equator. The journey down there was long but well worth it, These photos were taken by my Driver / Translator It was amazing to meet this farmer Mr.Bonilla, His life is so pure, He wakes up with the Sun and works his farm. He knows not of the internet , cell phones, or the things most of us take for granted each day. In an odd way I found that to be so wonderfully amazing. In fact he has no address , You simply have to ask one of the locals where his farm his. He only uses a land line phone once a week in town (Population 247) to arrange for his Peppers to be picked up. So, I decided to ask him about a partnership, I agreed to purchase 92 of his 880 acres (37.23 hectares). We Will change nothing he has been doing on this amazing farm. Nothing. The money will help him purchase some needed equipment and the land cannot be sold by me for 99 years unless back to him at no profit.

In exchange for this , He will begin to grow a very specific species of Habanero for Blair’s Sauces and Snacks, as well as test new Peppers in this amazing Rich soil with Sun that pounds down so strong that the Habanero Plants you see me in front of are almost 5 feet tall when standing straight up. They bear fruit almost continuously in fact the very plants I am in front of had been picked only 5 days earlier, and as you can see are ready for more, Plus each Habanero is the size of a small melon with Flavor and heat that make my mouth water.

As a Chilihead for life I guess I can only compare this trip to a 5 year old going to Disney. The greatest place on earth. I wanted to share it with you.

FEEL ALIVE!

Your chilipal,
Blair

**UPDATE – More Pics**