Get ready to ignite your taste buds with these 18 scorching hot recipes from the master of spice, Kenneth Temple! From jerk chicken to coconut curry shrimp, and from fiery mango BBQ ribs to chili garlic noodles, this collection has it all. Whether you’re a fan of Caribbean flavors or Asian-inspired heat, there’s something for everyone in this spicy extravaganza.
In this article, we’ll dive into the world of Kenneth Temple’s hottest dishes, exploring the perfect balance of sweet and spicy that makes his recipes so irresistible. With everything from tender chicken to succulent seafood and even sweet treats like spicy chocolate brownies, you’ll be tempted to try them all.
Kenneth Temple’s Spicy Jerk Chicken
Experience the bold flavors of Jamaica with this spicy jerk chicken recipe, perfect for a flavorful twist on traditional poultry.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup jerk seasoning (store-bought or homemade)
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– Fresh scallions, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning, olive oil, soy sauce, brown sugar, ginger, and cayenne pepper.
3. Place chicken breasts in a shallow dish and brush the jerk mixture evenly over both sides of the chicken.
4. Season with salt and black pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
6. Garnish with fresh scallions and serve hot.
Cooking Time: 25-30 minutes
Kenneth Temple’s Coconut Curry Shrimp
Experience the warm, exotic flavors of the Caribbean with this mouthwatering Coconut Curry Shrimp recipe.
Ingredients:
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion, garlic, and ginger; sauté until the onion is translucent.
3. Add the shrimp; cook 2-3 minutes or until they turn pink.
4. Stir in the curry powder, cumin, and cayenne pepper (if using); cook for 1 minute.
5. Pour in the coconut milk; bring to a simmer.
6. Reduce heat to low and let it cook for 5-7 minutes or until the shrimp are cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Kenneth Temple’s Fiery Mango BBQ Ribs
A sweet and spicy twist on classic BBQ ribs, these mouthwatering morsels are perfect for your next backyard gathering. With a tangy mango BBQ sauce and a hint of heat from jalapeño peppers, you’ll be hooked from the first bite.
Ingredients:
– 2 racks pork ribs
– 1/4 cup mango chutney
– 1/4 cup BBQ sauce
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 2 jalapeño peppers, seeded and chopped
– Salt and black pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together mango chutney, BBQ sauce, honey, apple cider vinegar, cumin, smoked paprika, and cayenne pepper.
3. Brush the mixture evenly onto both racks of ribs.
4. Grill ribs for 20-25 minutes per side, or until tender and caramelized.
5. During last 10 minutes of grilling, add chopped jalapeños to the ribs.
6. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: 40-50 minutes
Kenneth Temple’s Hot Pepper Jelly Glazed Salmon
Elevate your salmon game with this sweet and spicy hot pepper jelly glaze! This recipe combines the flavors of smoky paprika, tangy hot peppers, and a hint of citrus to create a mouthwatering dish that’s sure to please.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup hot pepper jelly
– 2 tbsp honey
– 1 tsp smoked paprika
– 1 tsp freshly squeezed lime juice
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together hot pepper jelly, honey, smoked paprika, and lime juice.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the glaze evenly over each fillet, making sure they’re fully coated.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 12-15 minutes
Kenneth Temple’s Cajun Blackened Catfish
A classic Southern dish from Louisiana’s Cajun country, Kenneth Temple’s Cajun Blackened Catfish is a flavorful and spicy delight that’s sure to please. This recipe serves 4-6 people.
Ingredients:
– 1 lb catfish fillets
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp blackened seasoning (such as Tony Chachere’s)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat skillet or frying pan over medium-high heat.
2. In a shallow dish, mix together garlic, thyme, paprika, cayenne pepper, and blackened seasoning.
3. Dip each catfish fillet into the spice mixture, coating both sides evenly.
4. Add oil to the preheated skillet and place catfish fillets in the pan.
5. Cook for 3-4 minutes on each side or until cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Kenneth Temple’s Chili Garlic Noodles
This recipe is a flavorful twist on traditional noodles, combining the pungency of chili garlic sauce with the comfort of a warm noodle dish. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup noodles (any type)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon chili garlic sauce
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add garlic and cook for 30 seconds, until fragrant.
4. Pour in chili garlic sauce, soy sauce, and black pepper. Stir well to combine.
5. Add cooked noodles to the sauce mixture. Toss to coat.
6. Season with salt to taste.
7. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 15-20 minutes
Kenneth Temple’s Spicy Pineapple Fried Rice
A flavorful twist on traditional fried rice, Kenneth Temple’s Spicy Pineapple Fried Rice combines the sweetness of pineapple with a kick of heat from Korean chili flakes. This dish is perfect for adventurous eaters looking to spice up their meals.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon Korean chili flakes (gochugaru)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, ginger, and chili flakes; cook for an additional minute.
4. Add the cooked rice, pineapple, salt, and pepper to the skillet. Stir-fry until the rice is heated through and starting to brown, about 5-6 minutes.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Kenneth Temple’s Smoky Chipotle Beef Tacos
A flavorful twist on traditional tacos, Kenneth Temple’s Smoky Chipotle Beef Tacos combines the bold flavors of chipotle peppers with tender beef and crunchy toppings. This recipe is perfect for a quick weeknight dinner or a weekend gathering with friends.
Ingredients:
– 1 lb beef (flank steak or skirt steak), sliced into thin strips
– 2 tbsp olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, lime wedges, sour cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, chipotle peppers, cumin, smoked paprika, salt, and pepper. Add beef strips and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Grill beef for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled beef, diced onions, cilantro, lime wedges, and sour cream (if using).
Cooking Time: 15-20 minutes
Kenneth Temple’s Zesty Lemon Pepper Wings
Get ready to elevate your snack game with these tangy and addictive wings! This recipe combines the brightness of lemon zest with the warmth of black pepper, resulting in a flavorful treat that’s sure to please.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated lemon zest
– 1 teaspoon ground black pepper
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lemon juice, olive oil, garlic, lemon zest, and black pepper.
3. Add the chicken wings to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the wings in a single layer.
5. Bake for 25-30 minutes or until cooked through, flipping halfway through.
6. Remove from oven and sprinkle with salt to taste.
Kenneth Temple’s Bold Creole Gumbo
Experience the rich flavors of Louisiana with this hearty and aromatic gumbo recipe, perfect for a cozy dinner or a lively gathering.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 2 cups long-grain rice
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper to taste
– 2 cups chicken broth
– 2 tbsp filé powder (optional)
– 2 green onions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken, onion, celery, and garlic; cook until browned, about 5 minutes.
3. Add diced tomatoes, rice, cumin, paprika, cayenne pepper, salt, and black pepper; stir to combine.
4. Gradually add chicken broth, stirring constantly; bring to a boil.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped green onions and filé powder if desired.
Cooking Time: 30-40 minutes
Kenneth Temple’s Spicy Sweet Plantain Mash
This sweet and spicy plantain mash is a twist on traditional mashed potatoes, perfect as a side dish or topping for grilled meats. With the addition of roasted plantains, jalapeños, and cumin, this recipe adds a Latin flair to your meal.
Ingredients:
– 2-3 ripe plantains
– 1/4 cup brown sugar
– 1/4 cup heavy cream
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast plantains in the oven for 45-50 minutes, or until caramelized.
3. Peel the roasted plantains and mash with a fork.
4. In a separate pan, sauté jalapeño pepper and cumin in olive oil over medium heat.
5. Combine mashed plantains, brown sugar, heavy cream, queso fresco, and sautéed jalapeño mixture. Season with salt to taste.
Cooking Time: 1 hour
Kenneth Temple’s Tangy Tamarind Glazed Pork
This sweet and tangy glaze adds a depth of flavor to pork that’s perfect for a weeknight dinner or special occasion. With its unique blend of tamarind, brown sugar, and spices, this dish is sure to become a new favorite.
Ingredients:
– 1 pound boneless pork chops
– 1/2 cup tamarind paste
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together tamarind paste, brown sugar, soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes (if using).
3. Season pork chops with salt and pepper.
4. Place pork chops on a baking sheet lined with parchment paper and brush with the tamarind glaze.
5. Bake for 20-25 minutes or until cooked through.
6. Let rest for 5 minutes before serving.
Cooking Time: 20-25 minutes
Kenneth Temple’s Hot Honey Drizzle Cornbread
Take your cornbread game to the next level with this addictive recipe featuring Kenneth Temple’s Hot Honey Drizzle. This sweet and spicy cornbread is perfect for a cozy night in or as a show-stopping side dish.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– Kenneth Temple’s Hot Honey Drizzle (store-bought or homemade)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, and buttermilk.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Drizzle with Kenneth Temple’s Hot Honey Drizzle during the last 10 minutes of baking.
7. Remove from oven when a toothpick inserted comes out clean.
8. Let cool for 5 minutes before slicing and serving. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Kenneth Temple’s Caribbean Scotch Bonnet Stew
A flavorful fusion of Caribbean spices and tender beef, this stew is a staple in many islands. Kenneth Temple’s recipe brings the heat with scotch bonnets, adding depth and complexity to this comforting dish.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 2 Scotch bonnet peppers, chopped (use gloves when handling)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups beef broth
– 1 cup coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef and cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, curry powder, cumin, paprika, salt, and black pepper. Cook until onion is translucent, about 3-4 minutes.
4. Add Scotch bonnets, beef broth, and coconut milk. Stir to combine.
5. Return beef to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2 hours or until beef is tender.
Cooking Time: 2 hours
Kenneth Temple’s Garlic Herb Spiced Lamb Chops
Elevate your dinner game with Kenneth Temple’s Garlic Herb Spiced Lamb Chops, a flavorful and aromatic dish that combines the richness of lamb with the brightness of herbs. This recipe is perfect for special occasions or a cozy night in.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, olive oil, rosemary, thyme, cumin, smoked paprika, salt, and pepper.
3. Place lamb chops on a baking sheet lined with parchment paper. Brush the garlic-herb mixture evenly over both sides of the lamb chops.
4. Roast in the preheated oven for 15-20 minutes or until cooked to your desired level of doneness.
5. Let rest for 5 minutes before serving.
Cooking Time: 15-20 minutes
Kenneth Temple’s Sizzling Ginger Soy Stir-Fry
This quick and easy stir-fry combines the bold flavors of ginger, soy sauce, and sizzling vegetables to create a deliciously savory dish. Perfect as a weeknight meal or for a gathering with friends.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– 1/4 cup soy sauce
– 2 tablespoons honey
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry for 30 seconds.
3. Add mixed vegetables; stir-fry until tender, about 3-4 minutes.
4. In a small bowl, whisk together soy sauce and honey.
5. Pour the soy-honey mixture into the wok; stir-fry for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions.
Cooking Time: 10-12 minutes
Kenneth Temple’s Smoked Paprika Roasted Potatoes
Elevate your roasted potatoes with the rich flavor of smoked paprika and a hint of garlic.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine potatoes, olive oil, smoked paprika, salt, and black pepper. Toss until potatoes are evenly coated.
3. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are golden brown, flipping halfway through cooking time.
5. Remove from the oven and sprinkle with minced garlic.
6. Return to the oven for an additional 2-3 minutes or until garlic is fragrant.
Cooking Time: 22-28 minutes
Kenneth Temple’s Spicy Chocolate Chili Brownies
These rich and fudgy brownies pack a punch with the addition of spicy chili peppers, dark chocolate, and a hint of cinnamon. Perfect for those who love a little heat in their dessert.
Ingredients:
– 1 and 1/2 sticks unsalted butter (12 tablespoons), plus more for greasing
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 cup chili flakes (or more to taste)
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1 and 1/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon cinnamon
– Salt, to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. Melt butter and sugar in a medium saucepan over low heat. Remove from heat.
3. Add eggs one at a time, whisking well after each addition. Whisk in cocoa powder and vanilla extract.
4. Stir in chili flakes, chocolate chips, flour, baking powder, cinnamon, and salt.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy recipes from Kenneth Temple! From jerk chicken and coconut curry shrimp to hot honey drizzle cornbread and spicy chocolate chili brownies, there’s something for everyone. Discover bold flavors like Caribbean scotch bonnet stew, smoky chipotle beef tacos, and tangy tamarind glazed pork. Whether you’re in the mood for seafood, meat, or veggies, these recipes will add a kick to your meals. Perfect for adventurous eaters and those looking to spice up their cooking routine.