Category Archives: Intense Heat

Dave’s Gourmet Super Hot Wood Set

The holidays are officially less than six months away.  For some fanatical people, that means it’s time to start shopping for gifts and stocking stuffers!  Any chilihead would go gaga over this quartet of furiously flaming sauces.  Dave’s Gourmet line has dozens of items, from the famous hot sauces to the lesser known snack foods.  We’ve seen many of the products in different stores, and frankly the selection is a bit daunting!  This gift set in a fancy-schmancy wooden crate, then, is a perfect way to treat a friend or family member to a sampling of Dave’s Gourmet without any analysis paralysis of having to make a choice.

The ghost pepper naga jolokia hot sauce is said to have “sweet fruity flavors” that sing above the heat.  The ultimate insanity hot sauce, according to the website, is hotter than the original insanity sauce, which is the only sauce that has been banned from the National Fiery Food Show.  The total insanity hot sauce was a winner at that same show.  It has an intense garlic flavor, and as a cooking ingredient, it’s recommended to use only a drop at a time.  We would recommend using a drop at a time for any of these sauces, and increase to taste as you go along.

Zach, the chilihead in our house, is brainstorming the different recipes that could be complemented by these sauces.  This set is going to stay in our kitchen cabinet to be used in future spicy cooking, and it’s joining quite the collection!  We can think of a few family members who would love to receive their own set as a gift, for a holiday or simply as a nice gesture.  Humanity could use a little more compassion these days, and it would be funny if hot sauce is what brings us together.

Satan’s Blood Chocolate Fondue with Assorted Dipping Goodies

To round out the Can You Beat the Heat? dinner party, dessert had to match the theme.  Chocolate fondue is a crowd favorite, but ours tonight had a pour from the vial of Satan’s Blood Chili Extract to deepen the delight of this devilish dessert.

• For the fondue:

16 oz. of chopped dark chocolate

1 cup of heavy whipping cream

1/2 cup of vanilla caramel sauce (follow the link to our recipe)

1 tsp. of Satan’s Blood Chili Extract

In a small saucepan on the lowest heat possible, scald the whipping cream so a skin develops on the surface.  Do NOT let it come to a boil.  Add the chocolate to the scalded cream and mix until the chocolate is completely melted.  Stir in and fully incorporate the caramel and chili extract, then transfer to a preheated Le Creuset fondue pot.

• For the dippers:

3 mini pound cake loafs

10 strawberries

1 Fuji apple

1 Granny Smith apple

Mini pecan pie tartlets (from Whole Foods or your local bakery)

Mini chocolate chip cookie sandwiches (Whole Foods again)

Coconut macarons (W.F.)

Cut the strawberries in half, and slice the apples and pound cake loafs.  Beware if something drops in the chocolate and you fish it out with your finger, because even if you lick off the chocolate, you will still have residue of the extract and you definitely don’t want to put that finger in a bad place.

Pan-Seared Catfish with Papaya Chutney Over Creamy Cheddar Jalapeño Grits

To impress anyone’s palate in both flavor and intense spiciness, try this recipe.  It was the entree of our Can You Beat the Heat? dinner party for family, friends, and readers, and it was a hit; making it more enjoyable was the milkshake to help cool down between bites.

Makes 6 (it’s best to make this in small batches, even if you have way more than 6 guests)

• For the papaya chutney:

chutney ingredients

chutney ingredients

2 cups of peeled and seeded papaya meat

1/2 cup of diced red onion

1/4 cup of raisins

1/4 cup of water

1/8 cup of crystallized ginger

3 tbs. of red wine vinegar

2 tbs. of Blair’s Beyond Death Sauce

2 tbs. of brown sugar

1 tbs. of soybean oil

1 garlic clove

Pinch of salt

sauteing onion and garlic

sauteing onion and garlic

In a small saucepan, heat the oil over medium-low heat to saute the diced red onion and garlic clove for about 6 minutes until tender.

stewing the chutney

stewing the chutney

Add all other ingredients, bring to a simmer, then reduce to the lowest heat setting and cook for about 30 minutes.



You want to achieve a consistency of a super thick and chunky applesauce.

• For the grits:

2 1/2 cups of water

1 1/2 cups of shredded cheddar cheese

1 1/2 cups of whole milk

1 cup of Bob’s Red Mill organic grits

3 tbs. of Blair’s Jalapeño Death Sauce

2 tbs. of butter

2 tbs. of kosher salt

Combine the water and milk in a small saucepan with the salt and bring to a light simmer on medium heat.  Once simmering, reduce to medium-low and add the grits and hot sauce.  Cook for 6-10 minutes, depending on the desired texture (shorter time for al dente, longer for softer).  Stir frequently and scrape down the sides and bottom of the pan to make sure nothing sticks.  After 6-10 minutes, remove from heat and stir in the cheese and butter.  Taste test for saltiness and add a pinch if necessary.  Let sit for a minute, then serve.

• For the catfish:

6 catfish filets

1 tbs. of butter

Salt and pepper for seasoning

Heat a large saute pan over medium-high heat, and melt the butter.  Season both sides of the filets with salt and pepper, then lay each one in the pan, one at a time and 15 seconds apart so as not to shock-cool the pan and the butter.  Depending on the size of the pan, cook only 2-3 filets at a time.  Cook about 4 minutes on each side until they achieve a nice golden brown crust.  The fish will be firm and slightly flaky when done.

catfish, papaya chutney, cheddar jalapeño grits

catfish, papaya chutney, cheddar jalapeño grits

Layer the chutney over the filet on top of a scoop of grits.  Sprinkle a little more Jalapeño Death for good measure.