Type what you have

Ingredients

• ✓ cayenne pepper
• russet potato
• vegetable oil
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.
3. 3 Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.
4. 4 Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
5. 5 Preheat an air fryer to 375 degrees F (190 degrees C).
6. 6 Stack potatoes in a double layer in the fryer basket.
7. 7 Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• dressing
• black pepper
• creole seasoning
• garlic powder

Instructions

1. 1 In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

By BDWERNER

Ingredients

• ✓ cayenne pepper
• sweet white corn kernel
• water
• salt
• butter

Instructions

1. 1 After cutting corn from kernels, scrape cobs using the dull side of the knife to collect sweet milky liquid at the base of kernels. Toss corn kernels to separate them and make sure no corn silk remains.
2. 2 Place 1/2 of the kernels in a medium saucepan; set aside. Place remaining kernels in the bowl of a blender. Add cold water to the blender. Blend on the highest setting until completely smooth, 1 to 2 minutes. Pour mixture into the saucepan with kernels.
3. 3 Place the saucepan over medium-high heat and bring to a simmer. Season with salt and cayenne pepper. Bring to a simmer and stir. Reduce heat to medium-low and continue to simmer for about 30 minutes, stirring occasionally.
4. 4 Reduce heat to the lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into soup and mixture comes together and looks creamy, about 30 seconds.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• pork chop
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
2. 2 Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
3. 3 Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• tilapia fillet
• garlic
• olive oil
• onion

Instructions

1. 1 Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
4. 4 Bake at 350 degrees F (175 degrees F) for 30 minutes.

By Stephen Carroll

Ingredients

• ✓ cayenne pepper
• turkey wing
• seasoned salt
• seafood seasoning
• garlic powder
• canola oil

Instructions

1. 1 Season turkey wing pieces on all sides with seasoned salt, seafood seasoning, cayenne pepper, and garlic powder. Transfer into a resealable plastic bag; seal bag and marinate in the refrigerator for 4 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Cook turkey wings in hot oil for 15 minutes; turn wings over and continue cooking until the meat is no longer pink at the bone, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By NANCIG

Ingredients

• ✓ cayenne pepper
• chicken leg
• chili powder
• garlic powder
• salt
• tamari

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Fernandes

Ingredients

• ✓ cayenne pepper
• bacon
• cabbage
• water
• salt
• sugar substitute

Instructions

1. 1 Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes.
2. 2 Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.

By Linda T

Ingredients

• ✓ cayenne pepper
• chicken wing
• butter
• red pepper sauce
• tomato sauce
• chili powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bake wings in the preheated oven for 30 minutes or until cooked through and crispy.
3. 3 Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder, and cayenne pepper. Mix together.
4. 4 When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce the oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

By WALTDOUD

Ingredients

• ✓ cayenne pepper
• vegetable oil
• carrot
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add carrots, brown sugar, cinnamon, cayenne pepper, and nutmeg; cook and stir until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

By BAJUNKIN

Ingredients

• ✓ cayenne pepper
• butter
• all-purpose flour
• milk
• beef
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
3. 3 Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
4. 4 Stir in beef and cayenne; cook until warmed through.
5. 5 Serve over toast.

By Lisa

Ingredients

• ✓ cayenne pepper
• steelhead trout
• butter
• lemon juice
• paprika
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Arrange trout fillets on a large piece of aluminum foil. Whisk butter, lemon juice, paprika, and cayenne pepper together in a bowl; brush onto fillets.
3. 3 Cook on the preheated grill until trout flakes easily with a fork, about 10 minutes; brush fillets with barbecue sauce; cook 2 minutes more.

By zeppelin68

Ingredients

• ✓ cayenne pepper
• shrimp
• butter
• seafood seasoning
• parsley
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 While the air fryer is heating, separate frozen shrimp if necessary and knock off any ice crystals that may have developed with a spoon.
3. 3 Place a single layer of frozen shrimp, about 1/2 pound, in the cooking area of the preheated air fryer and cook for 4 minutes.
4. 4 Combine melted butter, seafood seasoning, and cayenne pepper in a small bowl.
5. 5 When the timer sounds, brush each shrimp with seasoned butter, turn over, and brush the other side as well. Air-fry until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 more minutes. Repeat with remaining shrimp.
6. 6 Garnish with parsley and lemon wedges.

By Bibi

Ingredients

• ✓ cayenne pepper
• sweet potato
• butter
• salt
• ginger
• white sugar

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) as directed by air fryer manufacturer.
2. 2 Place sweet potato chunks in a mixing bowl. Drizzle melted butter over sweet potatoes and stir to coat. Add salt, cayenne pepper, ginger, and sugar or any combination of these spices; stir to combine. Place sweet potatoes in the air fryer in a single layer.
3. 3 Air-fry for 10 to 12 minutes, stirring or shaking sweet potatoes halfway through the air frying time. Serve warm.

By Bibi

Ingredients

• ✓ cayenne pepper
• shrimp
• garlic salt
• black pepper
• mayonnaise
• lemon

Instructions

1. 1 Preheat outdoor grill for medium heat, and lightly oil the grate.
2. 2 Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
3. 3 Generously coat both sides of shrimp with mayonnaise.
4. 4 Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

By ROXIEMAUI

Ingredients

• ✓ cayenne pepper
• olive oil
• maple syrup
• sweet potato
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir olive oil, maple syrup, and cayenne pepper together in a small bowl. Brush sweet potato slices with maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper.
3. 3 Bake in the preheated oven for 8 minutes, then flip over, brush with any remaining maple mixture, and continue baking until tender in the middle and crispy on the edges, about 7 more minutes.

By JENNYWRITES

Ingredients

• ✓ cayenne pepper
• duck fat
• brussels sprout
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Heat duck fat in a small saucepan over low heat until melted. Set aside.
3. 3 Combine Brussels sprouts, salt, black pepper, and cayenne pepper in a large bowl. Pour melted duck fat over Brussels sprouts and stir to coat evenly. Spread evenly onto the prepared baking sheet.
4. 4 Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes, flipping sprouts halfway through. Top with freshly squeezed lemon juice.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• chicken drumstick
• olive oil
• ranch dressing mix
• salt
• black pepper

Instructions

1. 1 Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Squeeze out excess air, seal the bag, and toss to coat the drumsticks. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
3. 3 Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let chicken rest for 5 to 10 minutes before serving.

By Jesska77

Ingredients

• ✓ cayenne pepper
• cooking spray
• sweet potato
• olive oil
• brown sugar
• cumin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Place potatoes into a bowl and drizzle with oil.
3. 3 Mix brown sugar, cumin, and cayenne pepper together in a small bowl with a fork. Sprinkle mixture over potatoes to coat. Lay out wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and turn the potatoes. Increase the heat to 400 degrees F (200 degrees C). Continue to cook until fork-tender, about 20 minutes. Serve.

By NANCYGENE

Ingredients

• ✓ cayenne pepper
• potato
• salt
• black pepper
• herbes de provence
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine potatoes, salt, black pepper, cayenne pepper, and herbes de Provence in a large bowl. Drizzle with olive oil; stir to coat. Arrange potatoes, evenly spaced, onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip over each potato slice, then bake for 15 minutes more.
4. 4 Continue baking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around the edges but soft in the center.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• black bean
• onion
• garlic
• cilantro
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. 3 Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. 4 Remove from pot, sprinkle with cilantro, and serve.

By Cameron

Ingredients

• ✓ cayenne pepper
• russet potato
• butter
• salt
• black pepper
• milk

Instructions

1. 1 Peel potatoes; cut into quarters. Transfer to a bowl of cold water; rinse to remove starch. Drain. Transfer to a large pot of cold water; very generously salt the water. Bring to a boil over high heat. Reduce heat; simmer until potatoes are soft and the tip of a knife goes in easily, 20 to 25 minutes.
2. 2 Meanwhile, cut butter in chunks and let come to room temperature.
3. 3 Drain potatoes thoroughly; return to the pot over medium-low heat. Mash with a potato masher until potatoes are broken up; season with salt and black pepper. Add ¼ softened butter chunks; mash until butter just about disappears.
4. 4 Add ¼ more butter; mix with a wire whisk until it just about disappears. Whisk in remaining ½ butter in 2 additions; potatoes will be light and creamy after all butter is mixed in.
5. 5 Whisk in hot milk until incorporated. Season with cayenne and salt if needed. Serve immediately.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• lamb chop
• worcestershire sauce
• adobo seasoning
• salt
• pepper
• duck sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
3. 3 Bake 1 hour in the preheated oven.
4. 4 Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).

By Khadija Carryl

Ingredients

• ✓ cayenne pepper
• egg
• water
• tortilla chip
• whole wheat bread crumb
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place an oven-proof rack on top of a baking sheet.
2. 2 Beat egg, water, and cayenne pepper together in a shallow bowl. Mix nacho cheese-flavored chips, bread crumbs, and black pepper together in a separate shallow bowl. Dip chicken into egg mixture until coated; transfer to chip mixture and press to fully cover on both sides. Place coated chicken on the wire rack.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chibey

Ingredients

• ✓ cayenne pepper
• lemon pepper
• garlic powder
• salt
• pepper
• catfish fillet
• butter
• salad dressing

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. 3 Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. 4 Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. 5 Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

By Jeff Barlow

Ingredients

• ✓ cayenne pepper
• prime rib roast
• salt
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.
3. 3 Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Transfer roast into a roasting pan, preferably on a rack.
5. 5 Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.
6. 6 Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.
7. 7 Drippings from the pan can be deglazed with broth or water, and served alongside meat.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• brussels sprout
• olive oil
• kosher salt
• honey
• balsamic vinegar
• feta cheese

Instructions

1. 1 Place Brussels sprouts in a medium bowl; toss with oil, salt, and cayenne. Place in an air fryer basket.
2. 2 Air fry until golden brown and crisp around the edges, 13 to 15 minutes.
3. 3 Meanwhile, whisk honey and balsamic vinegar together until smooth. Toss cooked sprouts in the glaze and sprinkle with feta cheese.

By Nicole McLaughlin

Ingredients

• ✓ cayenne pepper
• red wine vinegar
• yellow miso paste
• garlic
• brown sugar
• skirt steak
• black pepper

Instructions

1. 1 Combine vinegar, miso paste, garlic, brown sugar, and cayenne pepper in a small bowl until smooth. Generously spread miso mixture on both sides of steak pieces; season with black pepper. Rest at room temperature for about 30 minutes.
2. 2 Prepare a charcoal grill for medium-high heat and lightly oil the grate.
3. 3 Place steak pieces on the preheated grill at a 45-degree angle; grill, without moving, 2 minutes. Turn steak pieces 90 degrees to create cross-hatch grill marks; cook 2 minutes more. Flip steak pieces; repeat placement and grilling until medium-rare to medium on the inside, and shiny on the outside, about 4 minutes more. An instant-read thermometer inserted into centers should read 135 degrees F (57 degrees C). Rest before slicing, 5 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• butter
• brown sugar
• lemon juice
• dill weed
• salmon
• lemon pepper

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
3. 3 Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.

By SUSANNE

Ingredients

• ✓ cayenne pepper
• beef sausage
• onion
• black-eyed pea
• chicken stock
• water
• instant rice

Instructions

1. 1 Place sausage and onion into a large saucepan over medium heat; cook and stir until sausage begins to brown, about 10 minutes.
2. 2 Stir in black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in rice; cover and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.

By DONIGL