Rachael Ray Chef Goddess

Spicy Sun searches far and wide to bring you only the freshest of the Island's fruit and spices. Each batch of dips, rubs, teas, and spice blends are handmade and taste tested for freshness and flavor. Brown sugar mixed with sweet Hungarian Paprikas....Limes, lemons, oranges, and coconut carefully infused with cracked peppercorns and hot cayenne....mediterranean sea salts, fresh chipotle, and bold herbs. Absolutely fabulous!

These are the most unique dip blends ever and nothing like you have ever had before! Spice up your holiday party, game day, or add to your recipes for fresh, everyday cooking that your family and guests will love. And they will love YOU for it! Bring home the tastes of the Islands to your kitchen....a vacation from the norm. We know you're hungry and we know you can't wait. After you taste Spicy Sun, you'll know.....

"I Believe It's Time To Party!"

Enjoy your visit to Spicy Sun. You'll find recipes, party tips, easy-to-order products, and fan testimonials. Be sure to sign our guestbook.

Get a load of this!!

1 sheet puff pastry, defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches)
Salt and pepper
1 1/2 to 2 pounds beef skirt steaks
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 cloves garlic, chopped
2 springs rosemary, leaves removed and finely chopped
1 small bunch thin asparagus
1/2 cup crumbled blue cheese
1 large bunch arugula, trimmed of stems, cleaned and roughly chopped
3 tablespoons balsamic vinegar, eyeball it

Preheat oven 400 degrees F.

Preheat a grill pan or outdoor grill on high.

With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper. Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.

While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute. While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill.

Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces.

In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper.

Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve.

Ingredients:

8 slices bacon, preferably peppered
2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
1 red onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup loosely packed sundried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
Four 3/4-inch-thick tuna steaks (6-8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red leaf lettuce leaves

Preparation:

Pre-heat the oven to 375°F.

On a slotted broiler pan, bake the bacon until crisp, 15-20 minutes.

In a small saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sundried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7-8 minutes.

Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.

Toast the bread and drizzle with EVOO. Top four slices with lettuce, one tuna steak, two bacon strips and a pile of tomato jam. Cover with the remaining toasts.

"This one could take 35 minutes; but the results taste far more time-consuming," says Rachael. Try her recipe for Sausage and Mushroom Polenta "Lasagna."

INGREDIENTS
*2 Tbsp. extra-virgin olive oil (EVOO), plus more for drizzling
*2 Tbsp. unsalted butter
*1/2 pound bulk sweet Italian sausage
*1 portobello mushroom, stem removed
*1 small yellow onion, chopped
*4 large garlic cloves, chopped
*2 fresh rosemary sprigs, leaves stripped and finely chopped
*1/2 teaspoon crushed red pepper flakes
*Salt and finely ground black pepper
*1/2 cup chicken stock or broth
*Zest and juice of 1 lemon
*2 cups ricotta cheese
*1 egg
*1/2 cup grated Parmigiano-Reggiano
*1/2 cup plain breadcrumbs
*1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4-inch thick
*1 cup shredded mozzarella

Preheat the oven to 450°.

Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.

While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs.

Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture.

Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this-just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.

Incredible!

INGREDIENTS:
*2 quarts chicken stock
*2 1/2 pounds boneless, skinless chicken breast
*5 tablespoons butter, divided
*2 tablespoons Extra Virgin Olive Oil (EVOO), 2 turns of the pan
*2 large carrots, peeled and sliced into half inch thick discs
*1 large onion peeled and chopped
*4 ribs of celery from the heart chopped
*2 large russet potatoes, peeled and chopped
*Coarse salt and black pepper
*1 bay leaf, fresh or dried
*1 cup frozen green peas
*1/4 cup fresh flat leaf parsley chopped, a generous handful
*3 tablespoons, a generous handful, chopped fresh dill
*2 tubes, any brand or variety, store bought, bake off biscuits
*A few pinches cayenne pepper

Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve.

Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve.

To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.

While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven.

When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top.

INGREDIENTS
*1 1/2 pounds fresh tuna steak
*2 cloves garlic, chopped
*2 inches fresh ginger root, minced or grated
*3 Tbsp. tamari dark soy sauce
*2 scallions, chopped
*1/2 small red bell pepper, finely chopped
*2 tsp. sesame oil (eyeball the amount)
*2 tsp. grill seasoning blend or 1 tsp. black pepper and 1/2 tsp. coarse salt (eyeball it)
*1 Tbsp. light-in-color oil, such as canola, safflower or peanut oil
*1/2 pound shiitake mushrooms, coarsely chopped
Coarse salt
*4 sesame kaiser rolls, split
*1 jar, 8 ounces, mango chutney
*4 leaves red leaf lettuce
*1 jar, 8 ounces, wasabi mustard
*Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional
*Pickled ginger, optional plate garnish

Preheat a nonstick griddle or a grill pan to high heat.

Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.

Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.

In a medium nonstick skillet over high heat, sauté fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil-1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.

Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

CARIBBEAN CHICKEN WINGS


Ingredients:
*12 whole chicken wings
*1/2 package Spicy Sun Caribbean Rub
*2 cups Spicy Sun Super Ranch dressing (recipe below)

Directions:
*1) Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. *2) Place the wings in a large bowl and sprinkle with Spicy Sun Caribbean Rub.
*3) Turn the wings to coat the other side with Caribbean Rub and then cover and marinate in the refrigerator for 24 hours.
*4) Preheat a grill to medium-high.
*5) Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Dressing.

Spicy Sun Super Ranch Dressing

Mix Together:
*1 package Spicy Sun Super Ranch Dip
*1 cup mayonnaise
*1 cup Evaporated Milk
*Chill 20 minutes

Rachael Ray Shows Her Musical Taste As She Sponsors An Artist Showcase At South By Southwest

AUSTIN, Texas..... Of all the sponsored events at the South by Southwest music festival, Rachael Ray's artist showcase may have been the most puzzling.

After all, Ray is the cherub-faced, perky cook and host of her own daytime TV show - and there she was at SXSW playing host to edgy acts like The Raveonettes.

Ray brushed aside the idea that her presence at SXSW, which ended Sunday, was out of place.

''I guess people think that I just live in a kitchen but I love music, every type of music,'' she told The Associated Press as she cooled off from the Texas heat in an air-conditioned bus.

''I listen to jazz, my husband and I go to the opera a few times a year, we both love indie rock, go to a lot of indie rock shows. It's not surprising to me,'' she continued. ''I know that I'm more than just a cook. I think that's why people probably thought it was so weird but I married a man who has an indie-rock band, so how is it that weird when you really think about it?''

That band, The Cringe (led by her hubby John Cusimano), were among the performers at Ray's showcase, which had people lined outside the door waiting to get in. But music wasn't the only draw: after all, Ray's claim to fame is her cooking.

So, she made up three recipes for the event, including a seven-layer slider and a vegetarian macaroni and cheese, which were among the dishes served up to the packed crowd.

Though this was Ray's first time at SXSW, she's a regular to the city of Austin: ''I think of every excuse in the world to come back.''

''I've also loved Austin because it's the live music capitol of the world,'' she added. ''I've always come down and made sure that I go out and listen to different music, so it's great to see that kind of on steroids.''

Lemon-Berry Trifle

From Every Day with Rachael Ray
December-January 2007

TEN SERVINGS
Prep Time: 25 min

*1/2 cup seedless raspberry or mixed-berry jam
*2 cups heavy cream, chilled
*1 1/2 cups (about 14 ounces) prepared lemon curd
*12 sponge cake shells
*3 half-pints fresh raspberries or blackberries

Directions:

1. In a small microwaveable bowl, stir together the jam and 1/4 cup water and microwave for 1 minute at full power. Stir until slightly cool.

2. Using an electric mixer, beat the cream at medium-high speed until stiff. Using a rubber spatula, fold in the lemon curd until incorporated.

3. Cut the cake shells in half to form semi-circles. Lay 8 halves in an even layer in the bottom of a 10-cup trifle bowl (or other straight-sided, clear glass bowl). Drizzle 1/4 cup of the melted jam mixture onto the cake. Spoon one-third of the lemon cream on top and spread evenly. Sprinkle a half-pint of berries on top. Repeat the layering twice, mounding the last batch of berries in the center of the trifle.

Spicy Sun Seafood Rub

When the boat pulls in, you'll be ready to party with the best seafood rub in the world. Perfect for fish, shrimp, and all ocean fare!

Ingredents: Paprika, lemon pepper, sea salt, peppers, old bay, and spices.

Buy It Now! $5.95

All major credit cards accepted through PayPal or use your PayPal account! Click Here to Order!

With four hit Food Network shows, 12 million copies of her bestselling cookbooks in print, a self-titled magazine and her own brand of olive oil - not to mention her Daytime Emmy-nominated daily talk show - how does Rachael Ray have time for her marriage to entertainment lawyer John Cusimano?

"I can't give a man an enormous amount of attention," Ray, 38, tells PEOPLE matter-of-factly in this week's cover story. "And John is totally down with that. When men I have dated over the years whined about, 'Oh, you make no time for me' - see ya! I just dumped them. I don't need that pressure in my life."

Cusimano, 39, whom Ray met at a party in 2001 and wed in Tuscany in 2005, "was a big surprise to me," she says. "He came at a point in my life when I had decided, I'm not going to chase [marriage]. I don't think young men or women should feel pressured into marriage. You shouldn't marry anyone, in my opinion, who you have to try hard for."

She is equally frank about her views on having kids - something she says she has pretty much ruled out.

"I don't have time," she says. "I work too much to be an appropriate parent. I feel like a bad mom to my dog [Isaboo, a pit bull] some days because I'm just not here enough. I just feel like I would do a bad job if I took the time to literally give birth to a kid right now and try and juggle everything I'm doing."

In recent months, Ray has largely remained quiet in the face of rumors about everything from marriage trouble to tensions with mentor Oprah Winfrey to plastic surgery - all of which she now shrugs off with her signature plain-spoken humor.

How about the tabloid claim that Cusimano had cheated with two women during their marriage?

"I think they said six actually," she says. "I've known where he is every night since we've been married." According to Cusimano - who moonlights as lead singer in the rock band the Cringe, currently touring to support a new CD - "It's fun to come home after a hard day's work and just cook dinner. The place I'm happiest is curled up in bed with Rachael and the puppy."

His wife agrees. "We're very turtlelike," she says. "We listen to music, pour a glass of wine and watch Law & Order."