The Spicy Food Lovers’ Cookbook: Fiery, No-Fuss Meals by Michael Hultquist

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  • Peppercorn-crusted rib eye with chili chimichurri rojo

    Peppercorn-crusted rib eye with chili chimichurri rojo

    from The Spicy Food Lovers’ Cookbook: Fiery, No-Fuss Meals The Spicy Food Lovers’ Cookbook by Michael Hultquist

    • Categories: Sauces for meat; Main course; Cooking for 1 or 2; Argentinian; South American
    • Ingredients: ribeye steak; black peppercorns; red bell pepper; parsley; cilantro
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Notes about this book

  • averythingcooks on May 27, 2026

    Chicago-Style Meatball Subs etc [pg 67] : I only made the meatballs and they were moist & full of flavour. The oven roasting instructions match what I usually do and I love the idea/taste of the finely diced sweet peppers that are mixed in with the onion & garlic. I'll be back to make the full sandwiches soon.

  • averythingcooks on June 20, 2025

    Turkey Burgers + Horseradish Cream & Pickled Peppers [pg 56]: I used 8 oz of grd pork to make 4 sliders as grd poultry is really not a house favourite. The patties are very tasty but with diced jalapenos, hot smoked paprika & a very hot mustard already in the mix, I went easy on the cayenne which turned out to be a good idea. In addition to the horseradish-hot mustard cream (to be made again for various beef dinners) & the pickled jalapenos, we added tomato-red onion jam and Monterey Jack cheese. A fun & spicy little dinner for 2.

  • averythingcooks on July 13, 2024

    Jacked-Up Breakfast Hash [pg 92]: With 2 meats, potatoes + hot & sweet peppers, this was served with a spoonful of scrambled eggs & homemade chili sauce. I replaced smoked turkey with breakfast sausage & gave the potatoes a head start steam. As we didn't have soft yolks to form a sauce, I added a little chicken broth near the end which was a good finishing touch. This is easy to heat up or down by choosing your chiles/ seasonings wisely & is an easy idea to repeat.

  • averythingcooks on July 12, 2024

    Spicy Chili-Almond Pesto [pg 75]: This is part of his pasta + soft boiled egg recipe but I just made the pesto. It is a great use of garden basil, I like the almonds as a change & the double hit of heat is perfect for us. The full recipe yielded 10 tbsp which are heading to the freezer for lots of uses...a favourite is to dress various grain / couscous salads.

  • averythingcooks on May 30, 2024

    Creamy Cajun Chicken & Andouille Pasta [pg 80]: This creamy pasta has a great hum of heat. My leftover chicken was a bit shy of the suggested amount so I added sweet orange peppers & chopped Roma tomato to bulk it up. With several suggestions given for the "creamy", I used some Boursin to good effect & we added parmesan to each bowl. This was a great use of Andouille & I would make it again for sure.

  • averythingcooks on November 09, 2023

    Roasted Poblano Tomatillo Chili with Pork [pg 114]: This was easy to put together in the morning before spending the day in the slow cooker. We liked it (T especially) but my issue was that there was far too much liquid...and he even says "add more if you want a thinner chili". I used the given amount (about 2:1 beer to broth) and we basically ate this as a hearty soup. I have made other versions of this style of chili that I prefer.

  • averythingcooks on September 28, 2023

    Spicy Chicken Tortilla Soup [pg 166]: Despite the name, there is no chicken meat called for (I guess the name is from the broth?) but I oven roasted a small breast seasoned with S, P & chipotle powder and shredded it into the pot. A small handful of black beans lingering in the freezer also went in and we ate this with shredded Monteray Jack & chipotle flavoured corn tortilla chips. This is full of fresh green chiles (3 types), tomatillos, corn + a paste made from dried chiles and the result was a great dinner bowl on a cool fall night.

  • averythingcooks on August 08, 2023

    Slow Cooker Southwest Chipotle Chicken & Poblano Stew [pg 117]: This was a tasty and very hearty dinner bowl with a good amount of heat from jalapenos & chipotles. I added a good handful of pinto beans in the last hour and we both enjoyed it topped with grated cheese & pickled jalapenos as he suggests. Note that I cut this in half and it still made a substantial amount of food.

  • averythingcooks on August 02, 2023

    Chunky fire roasted tomato-stuffed pepper soup [pg 121]: Cut in 1/2 for my 2.5 qt slow cooker, this was a perfect choice for a busy day. I used 1 serrano, 1 jalapeno and a mix of orange + red sweet peppers. I upped the tomatoes a bit with a small jar of a chunky sauce from the freezer & used ground pork in place of the turkey. This was a perfect dinner bowl which was easy to prep early and as always, he provides lots of suggestions re: managing the heat (including specific substitutions for the hot peppers for milder/hotter results) in the note found at the end of each recipe titled "Tweak the Heat".

  • averythingcooks on February 20, 2023

    Spicy Slow Cooker Butter Chicken [pg 118]: While perhaps not the best/most complex tasting butter chicken I've made, it came together very quickly, is pretty tasty & we enjoyed it over garlicky cauliflower rice. As written, for me it is too heavy on the tomato paste (unless I made a mistake?) & so a shot of honey went in for balance. The heat is easy to manage (ie I skipped the red pepper flakes based on other ingredients & but added cayenne sauce later to match our palates). A repeat recipe for sure.

  • averythingcooks on November 08, 2022

    Chicken Tinga Loaded Baked Potatoes [pg 26]: Cut in 1/2 with 1 boneless skinless chicken breast in place of thighs (believing that poaching as instructed would keep it moist...it did :), this was a tasty dinner that came together quickly. I keep chipotles in adobo in my freezer (roughly chopped on parchment and then frozen as a "pancake"), so I cut off / added chunks gradually until I got the right heat level. With 1 potato to split between the 2 of us, cheese & lots of pickled jalapenos on top and served with some coleslaw on the side, we had an easy and delicious dinner.

  • averythingcooks on August 27, 2022

    Beer Brat Soup [pg 113]: This was a very satisfying dinner bowl but I will say that my error was using a dark ale (described as "very mild with a light body & surprisingly refreshing"). A taste part way through the day indicated that all I could taste was the beer....I added fresh chopped tomatoes & some passata plus a shot of honey to offset what seemed very bitter to me. He calls for habanero chilies but I went with Fresno, wary of it being too hot. I also wilted the fresh spinach in at the end rather than have it in the slow cooker all day. We did really enjoy it but I would certainly use a different beer next time.

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