Bhut Jolokia Bean Soup

Bhut jolokia, an Indian hot pepper, is one of the world's hottest chillies. To reduce the heat, you may use half of the pepper, and remove the seeds. Be sure to wear gloves when handling any part of the bhut jolokia.

Bhut Jolokia Bean Soup

1 bhut jolokia pepper, halved
3 tablespoons extra-virgin olive oil
7 cloves garlic, chopped
salt
32 oz. vegetable stock
6 cups water
1 teaspoon dried Italian herbs
1 small onion, chopped
1 large bay leaf
2 cups black beans, cooked
2 tablespoons tomato paste
1 large russet potato, cubed
grated parmesan cheese (optional)

In a stockpot, saute onions, potatoes, bhut jolokia, and bayleaf in olive oil. When onions are tender, add garlic. Allow the garlic to slightly brown, then add 4 cups water and Italian herbs. Cover, and cook for 15 minutes over medium heat. Then, add tomato paste, and cook covered for another 15 minutes. Next, add beans, vegetable stock, 2 cups water, and allow to simmer for 50-60 minutes. Halfway, remove the pepper halves if needed (to reduce heat). Serve individual portions with drizzled olive oil and grated parmesan (if desired).

Enjoy cautiously!

Penne alla Vodka (Penne in Vodka Sauce)

Vodka sauce is a delicious pink-colored sauce. Although you can't taste the vodka since the alcohol is burned off in the cooking process, it still helps to bring out otherwise inaccessible flavors in tomatoes. The result is rich, delicious flavors in an amazing, thick sauce.

Penne alla Vodka (Penne in Vodka Sauce)

1.5 cups vodka
3 x 28-32 oz. cans of plum tomatoes (crushed by hand)
1.5 cups cup heavy cream
2.5 cups parmesan cheese (shredded or grated)
14 cloves garlic, chopped
5 tablespoons extra-virgin olive oil
salt
2 tablespoons tomato paste
2 pounds penne pasta

Allow water to come to a boil in a large pasta pot.

Saute garlic in olive oil until tender. Then, add tomatoes, tomato paste, salt, and vodka, and simmer for 20-30 minutes, and until the alcohol has boiled away.

In the pasta pot, once water has come to a boil, add pasta.

Then, add heavy cream, stir, and fold in parmesan cheese.

Add pasta to the sauce, stir.