Chocolate Chile Soufflés with Habanero Devil Dust

Posted in Sweet on March 28, 2010 by Lisa.Trifiro

These simple yet elegant soufflés will have guests begging for more.  Rich milk chocolate is accented with cinnamon spice and spiked with cayenne.  Tantalizing wicked hot habanero devil dust is sifted on top, leaving these intensely moist chocolate soufflés with a passionate kiss of  fiery sweet heat.

This is one of my favorite recipes because the soufflés can be ready in less than 15 minutes and the filling can be made up to 2 days in advance and refrigerated until ready to bake.

Yield: 6 servings Adapted from a recipe by  Kim Kushner  Chile Pepper Magazine November  2007


For the soufflés

butter or oil for greasing

8 ounces  milk chocolate  chopped

5 ounces butter  (1 1/4 sticks) butter

3 large eggs

3 large egg yolks

1/2 cup flour

1 teaspoon cayenne

1/4 teaspoon cinnamon

6 habaneros for garnish

2 tablespoons habanero sugar for dusting

Habanero Devil Dust:

Orcas Alchemy Habanero Sugar

or substitute 3 tablespoons granulated sugar with 1/2 teaspoon cayenne  mix together

Make the soufflés:

Preheat oven to 450.

1.Grease 6 individual (1/2) soufflé dishes or ramekins.

2.Fill a large pot halfway with water, and bring to a boil.

3.Put the chocolate and butter in a large bowl and create a double boiler by placing the boil on top of the pot of boiling water.

4.Whisk the chocolate and butter until ingredients are completely melted. Set aside to cool slightly.

5. In a large bowl, whisk the eggs and egg yolks together.

6. Whisk in the sugar, then add the chocolate mixture, flour cayenne and cinnamon.

7. Pour the batter into the prepared ramekins, filling them about 3/4 full.

8. Bake soufflés for 12 to 14 minutes unitl the sides are set.

9. Let cool for 1 minute before serving

10. Sift 1/8 teaspoon Habanero devil dust or Cayenne sugar mixture on top of each soufflé and garnish with a habanero


Chili Pepper Skillet Cornbread with Cayenne Spiced Brown Sugar Butter

Posted in Savory on March 25, 2010 by Lisa.Trifiro

Who doesn’t love cornbread? Some like it sweet, some like it spicy. I like my cornbread both sweet and spicy, which is why I was inspired to make a chili pepper spiked cornbread with a cayenne sweet butter. There are many variations and additions to cornbread. You can add real corn, cheese, honey, etc. Some cornbread recipes call for sugar, but I omitted sugar from this recipe because the cornmeal adds a natural sweetness.

Recipe adapted from Black Skillet Cornbread by Anson Mills.

For this recipe you will need a well seasoned 8- to 9-inch cast iron pan, a large bowl, a whisk, a 4-cup glass measure, and a rubber spatula, plastic wrap and a food processor

Cornbread Ingredients

2 1/2 cups (12 ounces) coarse yellow cornmeal

1 teaspoon fine sea salt

1 1/2 teaspoons baking powder

4 tablespoons unsalted butter, melted

1 large room temperature egg, beaten

1 1/2 cups whole milk, room temperature

1 1/2 teaspoons vegetable oil

1 serrano minced

1 jalapeno minced

1/2 habanero minced

Butter Ingredients

1 Whole Stick Butter softened

2 1/2 tablespoons golden brown sugar

3/4 of a teaspoon cayenne ( or more to taste)


1. Adjust the racks to the lower and upper middle positions and heat the oven to 425º F. Heat an empty 8- to 9-inch cast iron skillet over medium heat until the pan is too hot to touch (about 3-5 minutes).

2. While the pan heats, place the cornmeal, salt, and baking powder into a large bowl and stir to combine.

3. Pour the melted butter and beaten egg into small bowl and whisk until smooth. Add the milk and continue whisking until smooth.

4. Pour the wet ingredients into the dry and whisk lightly until smooth. The batter will be fairly thin. Add the vegetable oil to the hot skillet so that it spreads evenly. Pour the batter into the skillet and immediately place on the lowest oven rack bake 15 minutes. Transfer the skillet to the upper rack and continue baking until the corn bread is golden brown on top and tests clean with a toothpick, 5 to 10 minutes more.

5. Prepare butter: Combine butter, cayenne & brown sugar in food processor until smooth. Place on a piece of plastic wrap and roll to form a cylinder about an inch thin. Freeze for 20-30 min. Can be stored in freezer for up to two months.

6. Remove skillet and let cornbread cool in skillet. Cut into wedges and serve with Cayenne Spiced Sweet Butter.