In This Issue:
= Stuffed Pork Chop Recipe and Cornbread Dressing, Thanksgiving Recipes
= The Jewelry Kitchen, Chef Gifts
= Poster Art and Calendars, Decorative Gifts
= Visit CB Mall, Cookbook Library
= Vote for Me!, Chef Jay Asks

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Ramblings from Chef Jay

These won't be your traditional Thanksgiving recipes, of course. I'm not going to tell you how to roast, smoke or fry a turkey. What I am going to do, is give you some different ideas for cooking Thanksgiving dinner. Lisa and I won't be spending the holiday at home, but I was thinking there must be lots of couples who will be having a small intimate dinner for two. So, here is a great stuffed pork chop recipe with cornbread dressing and green beans. If you need an easy, yet tasty recipe for two, here ya go.

In the newsletters to follow this week, I am going to be sharing some of my favorite leftover turkey recipes. So, if you are cooking turkey for the big day, I'll give you some ideas for what to do with all that extra bird.

Now, I have a special request for those of you who grow and bottle your own peppers and hot sauce. I get a few emails each month asking for different recipes for homemade hot sauce. Please share yours with us all. I will post my favorite in next month's newsletter, and there will be a special prize given to the person whose recipe is chosen.

I've also got a few more holiday gift giving ideas for you. Check out the links below, and if you have any chile pepper gift suggestions for me, let me know. Have a great Thanksgiving week and enjoy this issue of The Heat!

Thanksgiving Recipes

Stuffed Pork Chop Recipe

Ingredients:
2 center cut chops, cut 1 1/2" to 2" thick
2 tablespoons, onion/pepper/ham mixture (from cornbread dressing recipe)
1 cup cornbread dressing
non stick cooking spray

Directions:
- Preheat oven to 350, cut a horizontal pocket into each chop with small sharp knife.
- Stuff each chop with one tablespoon of onion/pepper/ham mixture. Season each chop with salt and pepper.
- Coat a small baking dish with non stick spray. Place chops and dressing in dish, bake for 30 minutes.
- Transfer chops and dressing to plate. Serve with spicy green beans.

Spicy Green Bean Recipe

Ingredients:
½ cup chopped onions
1 clove garlic, chopped
1 tablespoon vegetable oil
3 green New Mexico chiles, skinned, seeds removed, chopped (for more heat use jalapenos or serranos)
1 pound French-cut green beans
2 tomatoes, peeled and chopped
Salt to taste

Directions:
- In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft. Add the chiles and continue to saute for an additional 2 or 3 minutes. Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

The Jewelry Kitchen

In last month's issues I introduced you to The Jewelry Kitchen. Many of you visited and love their jewelry and ornaments, so I thought I'd mention them again, in case you missed it. Go check out their chile pepper bracelets and chile pepper ornaments, you'll love them.

Decorative Pepper Gifts

I've also added a page to the website where you can browse through dozens of chile pepper posters and artwork. You can also find a link to several 2004 chile pepper calendars. Check them out here!

Cookbook Library

The newest addition to my website is a cookbook library. In conjunction with CB Mall, I am now offering downloadable cookbooks for sale. There you'll find a great collection of recipes for all types of cuisine. For everything from chinese food to southern cooking to healthy eating and even the world's best chocolate cake, browse the different titles and choose your favorite.

Vote for Me!

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