Meet Pepper Joe!

Our featured chile-head chef for this article is Joe Arditi, better known as Pepper Joe, who has received national recognition as a chile pepper and gardening authority. He's recently been featured on ABC TV, and in magazines and newspapers including the Philadelphia Inquirer, the Arizona Daily Star, the Baltimore Sun and many others. Pepper Joe has 45 years of experience growing chile peppers. He specializes in rare and unusual seeds. He is celebrating his 10th year in the hot pepper seed mail-order business and is now online with his 1999 catalog. You can check them out at http://www.pepperjoe.com

PEPPER JOE'S FAVORITE RECIPES

Joe says that these recipes are basically guidelines and you should feel free to experiment with your own favorite ingredients and use your own favorite chile peppers.

EGGS IN PURGATORY3 Tbsp. Olive oil (or your choice)
4 cloves garlic, minced
7 fresh tomatoes
salt
black pepper
parsley flakes
basil leaves
8 eggs

In a large frying pan, sauté garlic in olive oil until golden brown. Skin tomatoes, remove seeds and dice. Add tomatoes, salt, pepper, parsley flakes and basil leaves. Cook until tomatoes are done, about 45 minutes. Break 8 eggs in a large dish; leave whole. Slide them into frying pan. Cover pan and cook slowly until the yolks are done. Serves 4.

(Note from Judy: add hot peppers of your choice to sauce before cooking.)

BLACK AND WHITE CHILI1 can kidney beans
1 can cannellini beans (white kidney beans)
chili powder
2 Jamaican peppers
2 Barney peppers
2 lbs. Ground beef
tomato sauce
2 med. Onions
4 cloves garlic
salt and black pepper
3 Tbsp. Vegetable oil
ground hot pepper

Sauté sliced garlic and onions. Add ground beef and brown. Drain fat. Put into larger pot; add tomato sauce, sliced hot peppers, and beans. Season with salt, pepper, ground red pepper and chili powder to taste. Cook on medium heat for about 2 hours. Stir constantly.

FRESH TUNA HABANERO4 1" thick fresh tuna steaks
¼ c. fresh parsley
1 Tbsp. White pepper
½ bulb fresh garlic, chopped
1 whole large Habanero pepper, shredded
½ cup olive oil (or choice)
4 Tbsp. Butter

Season steaks whth ground white pepper. Layer parsley sprigs on top of steaks. Layer Habanero on top of parsley; sprinkle garlic on top. Bake in 350 degree oven, covered, for 20 minutes. Remove cover and continue baking for 10 minutes.

ZUCCHINI A-LA-PEPPER JOE2 average size zucchini
sliced American cheese
grated Parmesan cheese
large onion, sliced
4 cloves garlic, sliced
3 Tbsp. Olive oil (or choice)
salt and black pepper
parsley

Spread oil on bottom of pyrex dish or ovenware bowl. Layer zucchini, onions, garlic, parsley, sliced cheese. Leave top layer just zucchini. Cover and bake at 400 degrees for about an hour or until zucchini is easy to pierce with fork. Add a final layer of sliced cheese and sprinkle on Parmesan cheese. Scoop out with a large spoon and serve.

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