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Spicy Nacho Queso Dip

Have you ever wanted to create nacho cheese sauce and never been able to? Well with this easy recipe its 5 simple steps with the easiest of ingredients. This is an easy way to make movie theater nachos at home.


  • 28 g/1oz butter
  • 28 g/1oz plain flour
  • 473 ml/1 pint milk
  • salt and white pepper
  • 1 tsp Smoked Chili Powder
  • 85 g / 3oz cheese, grated (e.g. mature cheddar, Gouda, gruyère)
  • 2 Tablespoons of HornetBOMB hot sauce (important for flavor)

Preparation method

Melt the butter in a saucepan.



Stir in the flour and cook for 1-2 minutes to make a blonde roux (DO NOT LET IT GET TOO DARK).



Take the pan off the heat and gradually stir in the milk to get a smooth sauce the consistency of a milk shake. Return to the heat and, stirring all the time, bring to a soft boil for about 5-8 minutes.



Stir in cheese and allow to melt. Don’t re-boil the sauce or it will become stringy.



After stirring in cheese, add some To The Moon hot sauce (which was designed for dogecoin btw) which gives it an awesome smokey flavor on top of being rather spicy!


and Serve!


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Fire-Roasted Chorizo Jalapeno Poppers

Fire-Roasted Chorizo Jalapeno Poppers.


  •  Half a sweet onion, minced
  • four jalapenos, minced
  •  two cloves garlic, minced
  • your favorite hot sauce
  • small bunch of cilantro, minced
  •  3/4 lb fresh chorizo (or use ground pork and season to taste based on the spices found in a good chorizo recipe)
  • 1/2 lb cream cheese
  • 1 lb shredded monterey jack cheese (or cheddar-jack)
  • 2 lbs Jalapenos to stuff, cut in half lengthwise and de-seeded



  1. Heat a large saucepan over medium heat and add everything but the cilantro and cheeses.
  2. Break up chorizo as much as possible as if you were cooking meat for a pasta sauce.
  3. Cook until onions and jalapenos are tender and excess water has just barely boiled away.
  4. Drain any excess fat (a couple of tablespoons in there would be okay – this all depends on the quality of your chorizo).
  5. Add the cilantro and cook for just a minute.
  6. Remove from heat, break up cream cheese and mix it in. Once cream cheese is melted, add shredded jack cheese and blend thoroughly.
  7. Stuff halved jalapenos with filling,
  8. Roast over an open flame grill for 10 min or until filling is browned and peppers are soft. Excess filling will keep in the fridge for a week.
  9. after cooked, Drizzle with Hot Sauce
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Spicy Eggplant Craiovo



  •  1/2 eggplant
  •  30 grams flour
  •  (Extra virgin) olive oil
  •  1 clove garlic
  •  1/2 lemon
  •  thyme
  •  salt
  •  pepper
  •  vinegar: Cherry-Almond
  •  1/4 teaspoon PexPeppers Smoked Habanero powder




Wash the eggplant and dry it. Cut the stem and butt off. Cut them into slices without peeling of ± 0,5 inch thick. Sprinkle lots of (kitchen) salt on the slices and leave for 10 minutes. Rinse them well under running water and dry them with kitchen paper. Heat some olive oil in a pan. Press the garlic clove and let it fall into the oil. Divide the garlic a bit in the oil. Heat the oil with the garlic in it over low heat, do not let the garlic become (too) brown. Put some flour into a flat plate and coat the slices eggplant in the flour, both sides, press the flour a little bit with your hands. Then put the slices  eggplant in the oil and let them brown sauté 3 minutes per side (baking). Remove from the pan and drain on kitchen paper. Sprinkle the slices with pepper. Squeeze the lemon in a small bowl. In a small saucepan put 2 tablespoons (Cherry-Almond) vinegar with 2 tablespoons (extra virgin) olive oil, lemon juice, thyme and 1/4 teaspoon PexPeppers Smoked Habanero powder . Please note, 1/4 teaspoon is quite a bit, the more powder the hotter it gets. Boil for 5 minutes on very low heat, stirring with a spoon in the meantime. Arrange the eggplant slices in a flat bowl, pour the hot marinade on the slices and let it cool down until they are no longer hot. Then put the bowl in the refrigerator and let them withdraw the marinade at least 30 minutes. Serve cold.

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Spicy Shrimp Étouffée Recipe by CMVet

Shrimp Etuffee (CMvet @ HT)
I started making this after moving back to California, and was craving Alligator Soul(in Seattle)!
I recommend using a porcelain coated cast iron pot like a Le Creuset or similar.

  • 1/3 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 small green bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 fresh tomatoes, chopped (or 1 can of stewed tomatoes diced)
  • 1/4 teaspoon smoked habanero powder.
  • 3 tablespoons seafood seasoning (Old Bay)
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons BeeBOMB Hot Sauce
  • 1 cup fish stock or chicken stock
  • 1 pound crawfish tails ( I never do)
  • 1 pound medium shrimp – peeled and deveined

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker ( I prefer Mohagany), will take 20 – 30 minutes. I use a flat edged wooden spoon. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If it burns, start over. This is where the depth of your Etouffee will come from..
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 30 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

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Atomic Chili Recipe by CMVet

By CMVet @ HT

Started out as an Alton brown recipe that we have tweaked a bit….
I recommend using a 5-6 quart porcelain coated cast iron pot like a Le Creuset or similar.

  • 1 ½ pounds stew meat
  • 1 ½ pound Pork ( I use shoulder roast or butt roast)
  • 1 Table spoon Canola oil
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (12 ounce) beer (Fat tire is my preferred)
  • 1 (16 ounce container of Medium Salsa) (all the veggies are already chopped for you)
  • 20 – 30 Tortilla chips (will be the masa component, just much easier to use and get)
  • 3 Chipotle peppers canned in adobo Sauce. Dice into small pieces, remove the seeds if you’d like.
  • 2 table spoons adobo sauce (from the can the chipoltle peppers cam in)
  • 1 tablespoon tomato paste
  • 2 tablespoons To The Moon Hot Sauce
  • 1 tablespoon chili powder (I use PexPeppers Smoked Habanero Powder)
  • 1 teaspoon ground cumin

Cube meat into ½ inch cubes, larger (1 inch cubes) if you like to cook it a little longer and let it break down. Season with Salt and Pepper.
Heat pot on medium-high heat with oil in the bottom. Brown meat on all sides in 3 or 4 batches. Once each batch is browned, remove from pot and place in a large bowl.
Once all the meat is browned and removed, add the Beer to the pot to deglaze and scrape all the browned bits from the bottom (great flavor).
Add the meat back into the pot, along with the jar of salsa, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin. Stir to combine. Add the tortilla chips by crushing them in your hands to make really small pieces (don’t worry any larger ones will dissolve).
Bring to a boil, reduce heat to low, and simmer for 2-3 hours or until the meat is tender.

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Spicy Tacos de Carne Asada Recipe



Spicy Tacos de Carne Asada Recipe

Tacos de Carne Asada is a comfort food of mine, I could never figure out how it was made until a close friend of mine gave me this recipe for Carne Asada Tacos.

2 lbs beef flap meat or skirt steak

Clean meat of all tendon. Marinade meat for 4 hours or overnight. Grill, then chop. You can also pan sear it in a very hot, heavy skillet such as a cast iron skillet.

Warm some corn tortillas. Use double tortillas for better support. Fill with beef, then garnish with chopped onion, cilantro and a couple slices of radish. Serve with a squeeze of fresh lime and some chile sauce.


Carne Asada Marinade

  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup ale or dark beer
  • 2 Tb sherry vinegar
  • juice of 1 lime
  • 1/2 medium onion
  • 6 cloves garlic
  • 1/8 cup Taco Fuego Hot Sauce
  • 1 chipotle en adobo
  • 3/4 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1 tsp whole cumin seeds
  • 1/2 tsp Smoked Habanero Powder
  • 1 tsp whole Mexican oregano, crushed

Pan toast the cumin seeds in a dry pan without oil, shaking constantly, until they darken by a couple of shades and give off a whiff of smoke. Crush the seeds on a cutting board by rolling the bottom edge of a skillet over them repeatedly. Puree all ingredients.

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Jay T’s Spicy Dessert Pizza with Bacon Jam, Pears, Figs, and Feta



Bacon Jam



  • six slices of hickory smoked bacon diced
  • one large onion sliced
  • two cups sugar
  • one cup water
  • one tablespoon PexPeppers Scorpion Jelly


Cook the bacon about three quarters done, more if you like crispy bacon.  Slowly caramelize the onion over low heat, about an hour.  Mix in the bacon, water, scrape all the bits off the bottom of the pan.  Stir in the sugar and jam.  Let thicken until syrupy.


Pizza Dough:


  • 2 cups OO flour
  • 1.5 cups AP flour
  • 1 tablespoon of yeast
  • 1 cup of 107F water
  • drizzle olive oil
  • tsp salt
  • Tbs honey


Mix the yeast honey and water together and let proof for about ten minutes, meanwhile, mix flours and salt together.  Pour in the water yeast mix and drizzle in olive oil as it mixes.  When it comes together and pulls away from the sides it is done.  add bench flour until not sticky, form a ball and add a tiny bit of olive oil to the outside all over.  Place in large bowl and wrap in plastic wrap.  Let rise an hour or two.  Take out work into a ball again and wrap again with plastic wrap.  Place in fridge overnight to three days.





  • pizza dough 1/2 of above recipe
  • bacon jam about eight-ten ounces
  • one pear
  • eight figs sliced
  • six ounces feta crumbled


I actually par-cooked my crust for about five minutes here on 500F because I was not sure how long these toppings would hold up to the high heat.  After five minutes I built my pizza by spreading the jam about the whole pie, adding the sliced pear, figs, and feta.  After about seven more minutes in the oven it was done.  I sprinkled it with a little cinnamon, and a little cherry smoked scorpion powder.


Being the only dessert pizza I have ever cooked, I gotta say this is phenomenal.  Everything came together just as I imagined.  And for my first time making it, BACON JAM ROCKS!!!


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RECIPE: 7 Pot Panic Spicy Beef Jerky

Ever have beef jerky that just wasn’t hot enough? Make your own!

You will need the following:

  1. Pour out 7 Pot Panic hot sauce into your bowl
  2. Cut beef into strips and cover with the hot sauce over night in the fridge to marinate
  3. set dehydrator to 160 degrees
  4. with gloves on, transfer sauce coated meat strips to the dehydrator and dehydrate at least 8 hours or until your desired texture has been achieved.

This recipe has served me well throughout the years. Let it be yours now!