Welcome to the newest edition of The Heat!. As always,The Heat! is brought to you by Chef Jay and Chile-Pepper-Sauces.com.

Chef Jay's Ramblings!

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Lisa and I spent last Sunday afternoon trying to recreate the Red Beans and Rice recipe from our new favorite restaurant. We haven't quite got there yet. Later I'll tell you about our effort and hopefully you will have some suggestions to help us perfect our recipe.

While on the topic of recreating recipes from our favorite restaurants, I'm going to share a recipe from a great Mexican restaurant in Houston. Ninfa's is famous for a spicy avocado dip that is served along with salsa and chips to all their patrons. If you are a fan of Mexican food, you'll definitely want to add this to your recipe box.

Finally, and I just found this recipe today, one of Lisa's favorite soups is Chili's Chicken Enchilada Soup. It is a creamy tortilla type soup you are sure to love.

If you hadn't guessed by now, this month's theme is famous restaurant recipes. If you enjoy these let me know and I'll do more in the future. For now, you can get more of the world's favorite restaurant recipes by visiting Recipe Secrets (just click the link). Now go out, eat and enjoy this issue of The Heat!

**Recipe Secrets Exposed**

Get Inside The Hidden Cookbooks Of America's Favorite Restaurants! Now You Can Have the Secrets to America's Most Wanted Recipes. These are the Secret Recipes You Won't Find Anywhere Else.

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Red Beans and Rice Recipe

Well, the truth is we haven't figured out how to make a pot of Red Beans and Rice to perfection. I was hoping you all will send your suggestions and in the next issue I'll share the best with everyone.

Here's what we tried this weekend. We didn't make this from scratch. Being so close to Louisiana it was easy for us to find a delicious pre-packaged Red Beans and Rice at the grocery store. We picked one out that included a cajun seasoning and allowed us to cook the red beans and rice together in one pot. Sounded easy enough.

To us, the most important thing is the flavor, duh! The flavor in this dish is in the creamy gravy produced from the beans and seasonings added to the mix.

As luck would have it, the package we chose at the grocery produced a very tasty product, but we still had a problem or two. Lisa likes rice...let me rephrase that, Lisa LOVES rice, almost as much as I love peppers. And I wanted sausage and peppers, so we cooked up an extra pot of rice and a pot of spicy sausage, jalapenos, onions and beans.

So we had three pots on the stove, one with the red beans and rice, one with the extra rice and one with my peppers and sausage. And it turned out really good, but we need ideas for how to make it from scratch. So help us out, send some ideas and together we'll create the perfect Red Beans and Rice!

Ninfa's Green Sauce

Ingredients:
4 tomatillos, chopped
3 tomatoes (green or red), chopped
4 cloves garlic, minced
2 jalapenos, chopped
3 avocados, peeled and seeded
1 1/2 cups sour cream
4 sprigs cilantro, minced
salt to taste

Directions:
- In a medium saucepan, simmer tomatillos, tomatoes, garlic and jalapenos until liquid is evaporated.
- Place avocados in a blender along with the tomato mixture, sour cream, cilantro and salt.
- Blend mixture until smooth.
- Serve with tortilla chips

Chili's Chicken Enchilada Soup Recipe

Ingredients:
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cubes
3 lb. cooked, cubed chicken

Directions:
In large pot, place oil, chicken base, onion and spices. Saute until onions
are soft and clear, about 5 minutes. In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted
onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3
minutes, stirring constantly. This will eliminate any raw taste from Masa
Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring
occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2
gallons or 16-20 servings.

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