Jeff Porter of the Chile Spot got himself a little story about his Feast Your Eyes on This Spicy Cooking Challenge Round 1 experience. Thanks to Phyllis Rowan of www.DailyLocal.com for covering our boy Jeff and our little cooking contest. The Daily Local serves Chester County, PA. I copied and pasted their story here, but go to their website to make some comments and support Jeff in his 15 minutes of fame, oops I mean 5!
Here is the direct link to the story: CLICK ME
East Brandywine’s Chile Spot takes the heat
By PHYLLIS ROWAN
Wednesday, March 14,2012
Jeff and Joanne Porter are up for a good challenge. The East Brandywine couple, owners of Chile Spot and producers of chile products, are competing in the Feast Your Eyes On This Spicy Cooking Challenge.
The Cooking Challenge is an online competition through iloveitspicy.com. Part one of the challenge involved competitors – seven in all – creating a video detailing how they made a spicy condiment using tropical fruit. What makes this competition different is that the competitors’ creations were not judged on taste.
Al “Buddah” Goldenberg, who is running the show, talked about the judging criteria on the website. He said the judges will be eating with their eyes. “The judges can’t taste, so (the food) must be pleasing to the eyes.”He also said the judges were looking for creativity, taking a normal recipe and then kicking it up with the spice.
During the video the competitors created, they were also asked to talk about their favorite comfort foods and told to rate a list provided by Goldenberg. Porter’s favorite was chicken wings. He suspected his comfort food decision would eventually play into the competition and he was right.
The results of the tropical fruit condiment challenge — during which Porter made a star fruit scorpion jam — determined the comfort food they would be kicking up during the second round. Porter placed fifth, but because first- through fourth-place had not picked the wings, he was able to get his first choice.
So late last week, the Porter family put their creativity to the test and came up with a chicken wing dinner.
“Although wings are the centerpiece, we made a dinner plate,” he said, adding that the wings are served on slices of Italian bread with two dipping sauces, celery and carrots and an Amish-style macaroni salad with a Chile Spot kick.
The wings were grilled instead of fried. The sauce includes red bell peppers, habanero peppers, melted butter, fresh lemon just and cornstarch to thicken the sauce. Chile Spot’s Caribbean Habanero Sauce was added. After the wings were coated with the sauce, the wings were placed on the bread and covered with more sauce.
The bread is there to soak up the sauce. “I’m appealing to the chile head who would never leave any sauce behind,” Porter said.
One dipping sauce is chipotle ranch featuring store-bought ranch dressing mixed with Chile Spot chipotle finishing sauce. The other sauce is habanero cheddar — minced habanero peppers mixed with cheddar cheese and whole milk.
Results will be posted today on iloveitspicy.com. One competitor will be eliminated and the remaining six will be presented with another spicy challenge.
1 Chile Spot Caribbean Habanero Sauce
2 red bell peppers, cut (seed/core removed)
1 habanero pepper, cut
4 strips hickory smoked bacon
1 stick butter
1 tbs corn starch
Brown bacon strips, melt butter, mix corn starch with 2 tbs cold water.
Combine red bell pepper, habanero pepper, Chile Spot Caribbean Habanero Sauce, bacon, juice from lime, butter, corn starch into food processor and blend until pureed.
Heat sauce on low, stir frequently. Sauce will thicken.
Chipotle Dipping Sauce
8 ounces ranch dressing
3 ounces Chile Spot Chipotle Finishing Sauce
Mix ingredients thoroughly, chill. Serve cold.
Habanero Cheddar Dipping Sauce
8 ounces grated cheddar cheese
4 ounces whole milk
2 habanero peppers, finely chopped
Melt cheddar cheese combined with milk stirring frequently. Add habanero pepper and mix thoroughly. Serve warm.
Additional ingredients needed:
4 pounds fresh chicken wings, grilled
1 loaf Italian bread
carrot and celery sticks
Chipotle Macaroni Salad
3 cups shell macaroni (uncooked)
3 hard boiled eggs, chopped
1 red bell pepper, chopped
1 small onion, chopped
2 stalks celery, chopped
3 tbs Chile Spot Jalapeno Sweet Relish
2 cups Miracle Whip salad dressing
3 tbs Nance’s Sharp Creamy mustard
4 ounces Chile Spot Chipotle Finishing Sauce
½ cup sugar
½ tsp salt
1 tbs white vinegar
¾ tsp celery seed
Cook macaroni and eggs, let cool and set aside.
Combine and stir red bell pepper, onion, celery, egg, relish in large bowl.
Combine and stir salad dressing, mustard, chipotle finishing sauce, sugar, salt, vinegar, celery seed in small bowl. Add to large bowl, stir in macaroni and blend well. Cover and chill for 1 – 2 hours before serving.
Grill about 4 pounds fresh chicken wings on medium heat (25 – 30 minutes), turning frequently.
Add sauce (save some for later) to cooked wings in closeable container or large bowl, shake/stir to mix. Place sauced wings over 2 slices Italian bread, drizzle saved sauce over top. Garnish with carrot and celery sticks. Serve with dipping sauces and Chipotle Macaroni Salad.