1 Tbsp.  peanut oil

1 cup  Fire Dust’d P’Nut But’r

1 cup  boiling water

1/4 cup plus 1 tbsp. rice wine vinegar or cider vinegar

1 tsp.  salt

2  medium cloves garlic, put through press or minced

1 Tbsp.  minced fresh ginger root

2 Tbsp.  honey

1/4 cup soy sauce

3 tbsp.  roasted sesame oil

1 lb.  vermicelli

1/2 lb. firm tofu, cut into small dice (Optional)

1  bunch green onions, split and cut into 1 inch lengths (use green part too)

1  cucumber, peeled and seeded and cut into thin strips

3/4 cup   minced toasted peanuts or cashews

Fresh cilantro leaves, whole or minced

In a saucepan heat oil, then gently sauté garlic and ginger one minute. Add peanut butter and boiling water and stir with whisk until blended. Stir in vinegar, salt, honey, soy sauce, sesame oil, and optional tofu. Heat gently and keep warm.

Cook vermicelli until just tender. Drain, transfer immediately to a large serving bowl. Pour peanut sauce over top and toss with two forks, adding in green onion and cucumber strips as you toss.

Serve immediately, topped with toasted minced nuts and cilantro.

Serves 4 – 6

Karen Zanger produced this recipe and “Eat the Heat!”


4 large russet potatoes, diced

1 large onion, diced

1 quart milk

1/4 cup CaJohns Chiptole Hot Sauce

Fire Salt to taste


Cover potatoes, onions & Fire Salt with water. Boil until tender, drain, add milk and hot sauce bring to a simmer for 20 minutes. Place a pat of butter in each bowl and add soup.


1/2 lb.  sliced fresh mushrooms

1 tsp.  Kiss of Fire

3 Tbsp.  basalmic vinegar

2 Tbsp.  olive oil

2 Tbsp.  wine vinegar

2  tsp.  minced ginger (optional)


Mix all ingredients except mushrooms. Let stand for a few minutes.  Put mixture into a frying pan and add mushrooms. Cook at medium heat, stirring constantly, until done.


2 Tbsp.  CaBoom! Chili Fixins’

1/4 cup  water

1/4 cup  olive oil

1/4 cup  red wine vinegar

1  package frozen whole kernel corn, thawed

2  medium tomatoes, peeled & diced

1/4 cup  chopped green chiles

1/4 cup  sliced black olives


In a large bowl, combine Chili Fixins’ and water, add olive oil and vinegar, stir. Add corn, diced tomatoes, chiles and olives, toss lightly. Chill for a few hours, or overnight, stir occasionally.  Serves 6


1 head of red cabbage, shredded

1/4 cup cider vinegar

1/2 cup olive oil

1 teaspoon minced garlic

1 large onion, chopped

1 apple, peeled cored and shredded

1 cup dry white wine

4 Jalapeños Shredded

1/4 cup sugar

Salt & Hot Spots Sparky Hot Sauce to taste


Sauté the onions in the olive oil in a large saucepan over medium heat until clear. Add the wine, sugar vinegar and garlic, stir and let simmer for 5 minutes. Add the cabbage, cover, and let simmer until wilted. Add the apple and simmer uncovered until the apple is tender. Season with salt and Hot Sauce to taste.


3 Cans of Black-Eyed Peas

1 Large Red Onion – Diced

2 Tablespoons of Olive Oil

1/4 Cup of Dark Spiced Rum

1 Pound of Rice (pre-cooked weight)

12 oz. Bottle of Your Favorite Heat Level of Jerk Marinade


Prepare the rice according to the directions on the package. In a medium sauce pot, sauté the diced onions in the olive oil until they start to loose their color. Add the Black-Eyed Peas, the Jerk Marinade and Rum, mix thoroughly. Cook over a medium heat for 10 minutes stirring often. Place the cooked rice in a large bowl and cover with the Black-Eyed Peas. Mix if desired. This is wonderful topped with the Grilled Jerk Pork Tenderloin Medallions! Enjoy!


4 (8 inch long) pieces of French bread

4 Tablespoons CaJohns Chipotle Mustard

4 Tablespoons CaJohns Southwest Sour Cream  (recipe follows)

½ Tablespoon CaJohns Garlic Herb Seasoning

4 Oyster Mushrooms Sliced into strips

2 Cups Spinach

½ Cup Olive Tapinade

4 Slices Baby Swiss Cheese

¼ Cup Dill Pickle slices

1 Roasted Red Pepper seeded and sliced into strips

1 Tablespoons Olive Oil

2 Tablespoons melted butter


In large cast iron skillet over medium heat, sauté mushrooms, spinach, olive tapinade and roasted red pepper until spinach is wilted and mushrooms are soft. Remove mixture to a plate.  Wipe out skillet with a clean towel and return to high heat. Slice French bread in half lengthwise. Spread top half of bread with Chipotle mustard. Spread mushroom mixture evenly over bottom of bread and top with the cheese slices.  Place top half of bread on sandwich and brush the outside of sandwich top and bottom with melted butter. Place in hot skillet and top with another heavy skillet pressing down to flatten sandwich. Fry on both sides until golden brown and crisp.  Remove sandwich from heat, open and spread Southwest Sour Cream evenly on sandwich.  Close up sandwich and enjoy.


Southwest Sour Cream

½ Cup low fat sour cream

½ Tablespoon CaJohns Southwest Seasoning

Mix sour cream and Southwest Seasoning in a small bowl and refrigerate for one hour before using


1 cup sweet onion (diced fine)

4 cups roasted green chiles (diced large)

1/2 stick butter

1/4 cup flour

4 cloves garlic (minced)

1 quart heavy cream

1/2 cup CaJohns Southwest Seasoning

Melt the butter and add the flour, whisk constantly. When the roux is combined, add the garlic and onion. Stir until onions are clear. Add the seasoning and green chiles. Stir until seasoning is reconstituted. Add the cream and cook until hot. Garnish with a little of the seasoning or cilantro. Can be served chilled as well.