Ramblings from Chef Jay

First, as a gift to all my subscribers I have set up a page on my site where you can download a free sample of Cajun Clark's cookbook. I am also going to expand the newsletter a little, and will be sending you special holiday editions of The Heat! These will appear in your inbox the week of Halloween and Thanksgiving, and will contain only recipes, no ramblings, I promise!

In this issue, I've got gift ideas for everyone, starting with the ladies of course. If you're curious, over half of our subscribers are female! Anyway, for the ladies I found some awesome chile pepper jewelry and ornaments from Department 56 that you will love.

For the guy who likes to grill out, or in, as the case may be, you'll love the new Cobb Barbecue Grill. Discover a new way to cook! Or, for the guy who has everything, how about some framed chile art? We have a wide selection of prints available on our new Chile Posters page.

A great stocking stuffer for any chilehead is a subscription to Fiery Foods and Barbecue Magazine. No real chilehead should be without it.

Of course, I am going to start you off here with some fall recipes. When you need something warm in your stomach to cut the fall chill in the air, try this Beef Stew Recipe. It goes great with my favorite recipe for cornbread you'll see below. The beef stew recipe comes from Chef Martin James, author of International Recipes and Food Trivia. Sit back and enjoy this issue of The Heat!.

Fiery Beef Stew Recipe (Indian)

Ingredients:
3 tablespoons vegetable oil, divided
1 small green bell pepper; cored and cut into chunks
1 small red bell pepper, cored and cut into chunks
1 small onion, coarsely chopped
1 clove garlic, peeled and chopped
1 pound boneless beef top round, cut into 1 1/2 inch chunks
2 medium potatoes, peeled and cut into 3/4-inch chunks
1 (10-ounce) can Madras Hot Cooking Sauce
1 cup water
Sour cream or yogurt
Chopped fresh mint

Directions:
- Heat 1/2 of oil in a large skillet. Add peppers, onion and garlic; cook over medium-high heat for 3 minutes, or until tender and lightly browned. Remove from skillet and set aside.
- Heat remaining oil in the same skillet. Add beef; cook over medium-high heat for 3 to 4 minutes or until browned; stir frequently. Stir in potatoes, Madras Sauce and water; mix well.
- Cover and cook over medium heat for 20 minutes, or until meat is tender; stir occasionally. Stir in reserved vegetables. Cook uncovered for 5 minutes, or until heated thoroughly; stir frequently.
- Garnish with sour cream and mint.

Recipe for Cornbread

Ingredients:
1/2 cup hot water
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons vegetable oil
2 egg whites, lightly beaten
1 egg, lightly beaten
1 cup fresh corn cut from cob (2 ears), (substitute canned or frozen if you must)
1/2 cup sliced green onions
3 tablespoons minced jalapeño, add more if you wish
1 clove garlic, minced
Vegetable cooking spray

Directions:
- Preheat oven to 375 degrees.
- Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir well. Add corn, and next 3 ingredients to buttermilk mixture; stir well. Add to dry ingredients, stirring just until moistened.
- Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

The Jewelry Kitchen

Chile Pepper Art and Calendars

Fiery Foods and BBQ Maqazine

Cajun Clark's Cookbook

Chef Jay Asks You

Have a great day and don't forget to Eat the Heat!