Cooking with HEAT!

Yes, we love to cook with HEAT!

All kinds of heat... Ghost Peppers, Habanero's, Scorpions, Fresno's, Serrano's, Thai Chiles, Jalapeno's (even though we treat those like breath mints now) and most recently, the new Carolina Reaper Peppers, which come on at 1,500,000 units on the Scoville scale, (50% hotter than the Ghost Peppers), we love cooking with these!

There is just something about food with heat! It opens up the senses, it makes you feel alive!

Now, we will not out out food that is just hot, it has to have flavor.. or why even do it!

For the past year, we have been doing our 'Pop-up/Flash' restaurants (En Fuego) around the Grand Valley of Western Colorado, at Peach Street Distillers in Palisade and at The VFW Post in Grand Junction, trying to put out some of the tastiest and hottest food possible! We are doing these for a few reasons, first and foremost.. We love to cook with HEAT! and secondly, we have been developing the menu for the restaurant that we want to open in 2015.

We have incorporated Heat in everything that we put out, ranging from 'Flamin Burgers' (Ground Angus, Ground Bacon, Ghost Pepper Sauce, fried in Ghost Pepper oil and more), Atomic Wings (made with Carolina Reaper Peppers, we actually made people wear gloves and sign releases!), Ghost Pepper fries served with a Trinidad Scorpion Sauce, we even made Habanero Mango Popsicles, among many, many other offerings.

Yeah, we have developed a nice following!

The next Pop-Up is at VFW Post 1247 at 14th & Ute in Grand Junction on November 11th, from 5 - 7 pm. (Become a fan of ours on Facebook, where we announce such things!).

We will continue to cook with HEAT, continue to push the pallettes to extremes and have some fun!

Want some recipes with HEAT? drop us an email!

If you can't stand the heat get out of the Cheesecake!

We launched a new product line, our Savory Appetizer 'Cheesecakes in a Jar' about 3 months ago and the 4th in the series is a Savory Cheesecake called 'El Diablo', which is a Ghost Pepper/Habanero Cheesecake. Now some people, obviously not PepperHeads, think that the El Diablo is 'over-the-top'.

For those of you who know me, I love hot and spicy food as long as the heat does not over power the flavor!

But working with ghost peppers got me thinking... Let's do the 'hottest' cheesecake in the world! So I have been playing, increasing the heat in our base sauce and after a few trials, I think I got it, "La Muerta Del Diablo"! Each jar has the equivelent of about 1 ghost pepper and 1 Habanero in it and that is on top of Jalepano meat and a few more 'items of heat'.

We are doing another tasting of our Savory's at CrossRoads Liquor/Wild West Steaks and Seafood on 24 RD in Grand Junction tomorrow (Fri, May 28th) from 3 - 6 pm and will have a sample of 'La Muerta Del Diablo', for those who dare!

Stop on by and say hi!