Wednesday, November 22, 2006
What Are You Going to Do With That Leftover Turkey?
You know it's going to happen and it does every year. Not sure what to do with that leftover bird? Don't despair--this nice and spicy Four Seasons Enchiladas recipe is something that even the kids will like.
Friday, November 17, 2006
Cranberry-Habanero Jelly
This unique, easy and fun to make hot recipe called Cranberry-Habanero Jelly will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family at your next party.
Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.
17 to 20 habanero peppers (about 1 cup diced)
1 1/2 to 2 large red bell peppers (about 2 cups diced)
1 1/2 cups white vinegar
1/2 cup whole cranberries, fresh or frozen
1/2 cup dried, sweetened cranberries (Craisins)
7 cups granulated sugar
1/3 cup fresh lemon juice
3 ounces liquid fruit pectin (1 pouch Certo)
Wearing food-safe gloves, stem, seed, and dice habanero peppers. Seed and dice the bell peppers. Process peppers in a food processor or blender until minced. Add the vinegar and continue processing until smooth. Heat a 6 1/2-quart stockpot over medium-high heat. Add the pepper slurry, and the whole and dried cranberries. Cook, simmering and stirring often, until the whole cranberries burst, about 6 to 8 minutes. (Do not breathe the vapors!) Remove from heat. Use an immersion blender or food processor and puree until smooth.
Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved. Add the lemon juice. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes. Increase heat to medium-high and bring the mixture to a rolling boil, add the pectin, and, while stirring constantly, cook for 1 minute. Remove from heat, ladle into sterilized containers, and process containers in a hot water bath for 10 minutes.
Yield: Makes 6 to 7 (8-ounce) jars
Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.
17 to 20 habanero peppers (about 1 cup diced)
1 1/2 to 2 large red bell peppers (about 2 cups diced)
1 1/2 cups white vinegar
1/2 cup whole cranberries, fresh or frozen
1/2 cup dried, sweetened cranberries (Craisins)
7 cups granulated sugar
1/3 cup fresh lemon juice
3 ounces liquid fruit pectin (1 pouch Certo)
Wearing food-safe gloves, stem, seed, and dice habanero peppers. Seed and dice the bell peppers. Process peppers in a food processor or blender until minced. Add the vinegar and continue processing until smooth. Heat a 6 1/2-quart stockpot over medium-high heat. Add the pepper slurry, and the whole and dried cranberries. Cook, simmering and stirring often, until the whole cranberries burst, about 6 to 8 minutes. (Do not breathe the vapors!) Remove from heat. Use an immersion blender or food processor and puree until smooth.
Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved. Add the lemon juice. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes. Increase heat to medium-high and bring the mixture to a rolling boil, add the pectin, and, while stirring constantly, cook for 1 minute. Remove from heat, ladle into sterilized containers, and process containers in a hot water bath for 10 minutes.
Yield: Makes 6 to 7 (8-ounce) jars
Cranberry-Habanero Glazed Pork Tenderloin
This unique, easy and fun to make hot recipe called Cranberry-Habanero Glazed Pork Tenderloin will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family at your next party.
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
1 whole pork tenderloin (two pieces, about 1 1/4-pound) 3/4 cup Cranberry-Habanero Jelly, melted
For the marinade:
3 cloves garlic, minced
1/2 cup chopped green onion
1 (12-ounce) bottle Woodchuck Amber hard cider
2 tablespoons Dijon mustard
1/2 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
For the stuffing:
2 tablespoons olive oil
1 medium red onion, finely diced
1 rib celery, finely diced
2 Cortland or Macintosh apples, seeded and diced
2 cloves garlic, minced
2 cups day-old bread, cubed
3/4 cup Woodchuck Amber hard cider
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
2 teaspoon chopped fresh sage
Kosher salt and freshly ground black pepper
Remove any silverskin and extraneous fat from the tenderloins. Prepare the marinade by combining all the ingredients in a medium mixing bowl. Place the tenderloins in a resealable food-grade bag, add the marinade and marinate the tenderloins, refrigerated, at least 4 hours or up to overnight.
Meanwhile, prepare the stuffing:
In a large skillet, heat the olive oil. Saute the onion and celery until soft, about 5 to 8 minutes. Add apples and garlic and cook 2 to 3 minutes. Add the hard cider and bread cubes and cook until moisture evaporates. Stir in herbs, salt and pepper. Adjust seasoning to taste. Cool completely. (Stuffing may be prepared one day ahead and held, covered and refrigerated.)
Remove the tenderloins from the marinade; discard marinade. Using paper towels, pat the tenderloins dry.
Brush the inside surface of the tenderloins with the cranberry-habanero jelly. Put a layer of stuffing atop one of the tenderloins. Place the second tenderloin, jelly side down, on top of the stuffing and tie the tenderloins together with butcher's twine. Spoon any remaining stuffing in a buttered casserole dish and reserve. (If desired, the remaining stuffing could be cooked in a buttered casserole dish, covered, in a 350 degrees F. oven for 30 to 40 minutes.)
Preheat the oven to 425 degrees F.
Roast the stuffed tenderloins for 30 minutes. Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias-slice into 1/2-inch slices.
Yield: 6 servings
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
1 whole pork tenderloin (two pieces, about 1 1/4-pound) 3/4 cup Cranberry-Habanero Jelly, melted
For the marinade:
3 cloves garlic, minced
1/2 cup chopped green onion
1 (12-ounce) bottle Woodchuck Amber hard cider
2 tablespoons Dijon mustard
1/2 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
For the stuffing:
2 tablespoons olive oil
1 medium red onion, finely diced
1 rib celery, finely diced
2 Cortland or Macintosh apples, seeded and diced
2 cloves garlic, minced
2 cups day-old bread, cubed
3/4 cup Woodchuck Amber hard cider
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
2 teaspoon chopped fresh sage
Kosher salt and freshly ground black pepper
Remove any silverskin and extraneous fat from the tenderloins. Prepare the marinade by combining all the ingredients in a medium mixing bowl. Place the tenderloins in a resealable food-grade bag, add the marinade and marinate the tenderloins, refrigerated, at least 4 hours or up to overnight.
Meanwhile, prepare the stuffing:
In a large skillet, heat the olive oil. Saute the onion and celery until soft, about 5 to 8 minutes. Add apples and garlic and cook 2 to 3 minutes. Add the hard cider and bread cubes and cook until moisture evaporates. Stir in herbs, salt and pepper. Adjust seasoning to taste. Cool completely. (Stuffing may be prepared one day ahead and held, covered and refrigerated.)
Remove the tenderloins from the marinade; discard marinade. Using paper towels, pat the tenderloins dry.
Brush the inside surface of the tenderloins with the cranberry-habanero jelly. Put a layer of stuffing atop one of the tenderloins. Place the second tenderloin, jelly side down, on top of the stuffing and tie the tenderloins together with butcher's twine. Spoon any remaining stuffing in a buttered casserole dish and reserve. (If desired, the remaining stuffing could be cooked in a buttered casserole dish, covered, in a 350 degrees F. oven for 30 to 40 minutes.)
Preheat the oven to 425 degrees F.
Roast the stuffed tenderloins for 30 minutes. Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias-slice into 1/2-inch slices.
Yield: 6 servings
Wednesday, September 13, 2006
Secret to A Hot Pepper Is Not In The Seeds
The secret to a hot pepper is not in the seeds. There is a misconception that the seeds in a hot pepper or the seeds that remain in hot sauce are what gives the heat craved by so many hot sauce addicts.
On the contrary, it is not the seeds that give off the fiery blast, but it is a chemical compound called capsaicin which is the active component of chili pepper plants.
Capsaicin is an irritant for mammals including humans and produces a sensation of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against herbivores. Birds are generally not sensitive to capsaicinoids; pet parrots often love to eat even the spiciest curry or hot pepper as a snack. Pure capsaicin is a lipophilic colorless odorless crystalline to waxy compound.
Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as hot as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Dilute solutions of pure capsaicinoids produced different types of pungency; however, these differences were not noted using more concentrated solutions.
On the contrary, it is not the seeds that give off the fiery blast, but it is a chemical compound called capsaicin which is the active component of chili pepper plants.
Capsaicin is an irritant for mammals including humans and produces a sensation of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against herbivores. Birds are generally not sensitive to capsaicinoids; pet parrots often love to eat even the spiciest curry or hot pepper as a snack. Pure capsaicin is a lipophilic colorless odorless crystalline to waxy compound.
Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as hot as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Dilute solutions of pure capsaicinoids produced different types of pungency; however, these differences were not noted using more concentrated solutions.
Friday, September 01, 2006
I Have a Hot Sauce Addiction
Hot Sauce Addict. That's right. I have a hot sauce addiction and I can't hide this fact any longer.
If you don't like hot sauce--stop reading this now and we won't waste each other's time. You see, you won't be able understand or appreciate my view going forward. No offense or hard feelings, it's just the way it is.
OK, YOU, on the other hand, like hot sauce and can keep reading.
Having a hot sauce addiction isn't something you can acquire or something that someone can teach you. It's something you are born with--almost if there was a hot sauce gene engraved somewhere in my genetic code. It's that special.
I find it amazing that when I think about hot peppers like habaneros, hot sauces, or salsas, I start to drool like a dog. Seriously, the inside of my mouth sweats just thinking or talking about hot sauce. I know it may sound strange or like I have a condition of some sort, but that's what happens. Maybe my hot sauce addiction is a condition or disease for that matter.
Just this afternoon, I went home for lunch and then went out to my hot pepper garden in my backyard to see how my peppers were doing. I gotta tell you, the closer I got to the pepper plants, the more I started to get excited about harvesting the crop and eating peppers on the spot. I started thinking about the possibilites of these hot peppers; I could make hot sauce, salsa, pickled peppers, garnishes for pasta and pizza. I could put hot sauce on eggs, sandwiches, and crackers.
Even as I paused before typing this very sentence, I got hot sauce tunnel vision and then my mouth watered with the anticipation of my next hot pepper consumption.
Hold on a minute. Let's re-group and re-focus. This post is not going anywhere and I am carrying on like a babbling idiot.
I have a hot sauce addiction and wanted to get that off my chest. I wanted to come clean and say what had to be said about my liking, appreciating, admiring, craving, and obsessing the hot stuff.
If you don't like hot sauce--stop reading this now and we won't waste each other's time. You see, you won't be able understand or appreciate my view going forward. No offense or hard feelings, it's just the way it is.
OK, YOU, on the other hand, like hot sauce and can keep reading.
Having a hot sauce addiction isn't something you can acquire or something that someone can teach you. It's something you are born with--almost if there was a hot sauce gene engraved somewhere in my genetic code. It's that special.
I find it amazing that when I think about hot peppers like habaneros, hot sauces, or salsas, I start to drool like a dog. Seriously, the inside of my mouth sweats just thinking or talking about hot sauce. I know it may sound strange or like I have a condition of some sort, but that's what happens. Maybe my hot sauce addiction is a condition or disease for that matter.
Just this afternoon, I went home for lunch and then went out to my hot pepper garden in my backyard to see how my peppers were doing. I gotta tell you, the closer I got to the pepper plants, the more I started to get excited about harvesting the crop and eating peppers on the spot. I started thinking about the possibilites of these hot peppers; I could make hot sauce, salsa, pickled peppers, garnishes for pasta and pizza. I could put hot sauce on eggs, sandwiches, and crackers.
Even as I paused before typing this very sentence, I got hot sauce tunnel vision and then my mouth watered with the anticipation of my next hot pepper consumption.
Hold on a minute. Let's re-group and re-focus. This post is not going anywhere and I am carrying on like a babbling idiot.
I have a hot sauce addiction and wanted to get that off my chest. I wanted to come clean and say what had to be said about my liking, appreciating, admiring, craving, and obsessing the hot stuff.
Thursday, August 03, 2006
Growing Habanero Peppers Takes Time and Patience
Time and patience (and a little water) make Habanero peppers.
Habaneros thrive in hot weather. However, since peppers belong to the nightshade family, too much sun can be damaging to the leaves and plant. As with all peppers, the habanero does well in an area with good morning sun, in soil with an acidity level around 5-6 pH. The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.
Habanero bushes are good candidates for a container garden. They can live many years in pots or other growing containers.
The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers, hence fruit, for many years. However, in temperate climates it's treated as an annual when planted in the ground, dying each winter and being replaced the next spring.
In tropical and sub-tropical regions, the Habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.
Habaneros thrive in hot weather. However, since peppers belong to the nightshade family, too much sun can be damaging to the leaves and plant. As with all peppers, the habanero does well in an area with good morning sun, in soil with an acidity level around 5-6 pH. The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.
Habanero bushes are good candidates for a container garden. They can live many years in pots or other growing containers.
The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers, hence fruit, for many years. However, in temperate climates it's treated as an annual when planted in the ground, dying each winter and being replaced the next spring.
In tropical and sub-tropical regions, the Habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.
You Have No Clue About Habanero Peppers
You think you know everything there is about Habs, don't you? Read on. . .
The habanero chile (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 cm (1–2½ in) long.
Most habaneros will rate between 100,000 and 350,000 Scoville units. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers.
The Red Savina™ pepper is a cultivar of the habanero pepper, and has been tested and certified as the "World's hottest spice" as listed in the Guinness Book of Records.
Although habaneros are believed to have originated in Cuba, it is nonetheless an important part of cuisine in the Yucatán peninsula, where it is often served roasted as a condiment with meals. Approximately 1,500 tons are harvested annually there.
Other producers include Belize, Costa Rica, and some US states including Texas, Idaho, and California.
The Scotch bonnet is often compared to the habanero, as they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have similar heat level and flavour. Although both varieties average around the same level of heat, the actual degree of "spiciness" varies greatly with genetics, growing methods, climate, and plant stress.
Recently, the habanero's heat, its fruity, citrus-like flavour, and its floral aroma have made it a popular ingredient in hotter hot sauces and spicy foods.
McIlhenny Co. offers a Habanero version of their popular Tabasco sauce at 7,000 to 8,000 Scoville units, making it the spiciest sauce they offer. Other sauces include Dave's Insanity sauce, at 80,000+ Scoville units, which is prepared from capsaicin extracts, and not the pepper itself. Similarly, The Source, from "Original Juan Specialty Foods", is rated at 7,100,000 Scoville units.
The word habanero is sometimes misspelled (and mispronounced) as "habañero", probably via association with jalapeño.
There--now you know about the Habanero pepper.
The habanero chile (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 cm (1–2½ in) long.
Most habaneros will rate between 100,000 and 350,000 Scoville units. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers.
The Red Savina™ pepper is a cultivar of the habanero pepper, and has been tested and certified as the "World's hottest spice" as listed in the Guinness Book of Records.
Although habaneros are believed to have originated in Cuba, it is nonetheless an important part of cuisine in the Yucatán peninsula, where it is often served roasted as a condiment with meals. Approximately 1,500 tons are harvested annually there.
Other producers include Belize, Costa Rica, and some US states including Texas, Idaho, and California.
The Scotch bonnet is often compared to the habanero, as they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have similar heat level and flavour. Although both varieties average around the same level of heat, the actual degree of "spiciness" varies greatly with genetics, growing methods, climate, and plant stress.
Recently, the habanero's heat, its fruity, citrus-like flavour, and its floral aroma have made it a popular ingredient in hotter hot sauces and spicy foods.
McIlhenny Co. offers a Habanero version of their popular Tabasco sauce at 7,000 to 8,000 Scoville units, making it the spiciest sauce they offer. Other sauces include Dave's Insanity sauce, at 80,000+ Scoville units, which is prepared from capsaicin extracts, and not the pepper itself. Similarly, The Source, from "Original Juan Specialty Foods", is rated at 7,100,000 Scoville units.
The word habanero is sometimes misspelled (and mispronounced) as "habañero", probably via association with jalapeño.
There--now you know about the Habanero pepper.
Thursday, July 13, 2006
Totally Unique and Totally Interesting Ale-8-One hot wings with dipping sauce
What a unique and definitely interesting hot sauce dish! I would never have thought of this if were not published by Kentucky.com hot sauce recipe. All the credit for this dish goes to them!
Ale-8-One hot wings with dipping sauce
1 12-ounce bottle Ale-8-One
2 tablespoons hot sauce
2 tablespoons pineapple juice
1 yellow onion, medium dice
Pinch of ground ginger
1 tablespoon garlic salt
1 pound chicken wings
1 cup flour
1 cup cornstarch
1/4 cup canola or peanut oil for frying
Dipping sauce:
1 12-ounce bottle Ale-8-One
2 tablespoons honey
2 tablespoons molasses
2 tablespoons hot sauce
1 tablespoon soy sauce
1 teaspoon tomato paste
Cayenne pepper to taste
Combine Ale-8-One, hot sauce, pineapple juice, onion, ginger and garlic salt. Add wings and marinate 1 hour.
Combine flour and cornstarch. Remove excess marinade from wings and lightly toss in flour mixture. Deep fry for 8 to 10 minutes at 350 degrees.
To make dipping sauce: Combine dipping sauce ingredients in a saucepan and cook until reduced by half, or until sauce becomes syrupy.
Ale-8-One hot wings with dipping sauce
1 12-ounce bottle Ale-8-One
2 tablespoons hot sauce
2 tablespoons pineapple juice
1 yellow onion, medium dice
Pinch of ground ginger
1 tablespoon garlic salt
1 pound chicken wings
1 cup flour
1 cup cornstarch
1/4 cup canola or peanut oil for frying
Dipping sauce:
1 12-ounce bottle Ale-8-One
2 tablespoons honey
2 tablespoons molasses
2 tablespoons hot sauce
1 tablespoon soy sauce
1 teaspoon tomato paste
Cayenne pepper to taste
Combine Ale-8-One, hot sauce, pineapple juice, onion, ginger and garlic salt. Add wings and marinate 1 hour.
Combine flour and cornstarch. Remove excess marinade from wings and lightly toss in flour mixture. Deep fry for 8 to 10 minutes at 350 degrees.
To make dipping sauce: Combine dipping sauce ingredients in a saucepan and cook until reduced by half, or until sauce becomes syrupy.
Monday, June 12, 2006
Habanero Hot Sauce - Beware!
The hottest pepper known to man. . .it'll knock you on your ass, then kick you when you're down.
The Habanero hot sauce is an icon amongst all the various types of hot sauces that are available in the market. Chili peppers are fruits of plants hailing from the Capsicum genre and Habanero happens to be the most spicy and hot pepper in this lineage. The habanero pepper is a small lantern, round or oblong shaped pepper with small creases and the colors range from green to bright orange when ripe. The habanero's size can vary from 1" - 2.5" in length and 1" - 2" in diameter and it is the hottest chile on the Scoville scale, with an intense flaming, flowery flavor.
The habanero pepper is believed to have originated in Cuba and the word Habanero means "From Havana". Cuba is also where the hottest of all Habanero peppers is from. This habanero is named the Red Savina Habanero, which has even made to the Guinness Book of World Records as the "world's hottest spice". The Habanero is local to the Caribbean, Cuba, Yucatan, Texas, California and north coast of South America.
The Habanero hot sauce, as the name suggests, is made from this legendary Habanero pepper and is famed to be the hottest sauce around.
The sizzling Habanero Hot Sauce with its trademark tangy, lemony-flavor and flowery fragrance is a popular accompaniment in cuisines all around the world. However, not all Habanero sauces are equally hot. The heat intensity depends on the type of Habanero pepper being used.
The Habanero pepper hot sauce is produced by varied manufacturers. For instance, Ashley Food Co. offers an unique Habanero flavored flaming Mad Cat hot sauce, while Dave Gourmet's Dave's Insanity hot sauce is a veritable raging hot sauce. With your tongue and the entire intestinal tract up in flames, you would realize what made Dave insane.
Amongst the Habanero pepper hot sauce, there are interesting variations like the Florida-based Hog's Ass Garlic Habanero pepper hot sauce. This is an inimitable blend of fresh vegetable juice, vinegar and garlic and has the entire state swooning over it.
Hot sauce manufacturers have come up many different kinds of Habanero sauces like the Habanero pepper hot sauce From Hell and befitting the name, this hot sauce releases hellish heat. Another hell raiser is the tomato-based Paw-Paws Snake Bite hot sauce or Idiot Boys Habanero Hot Sauce. This 2005 Scovie Award Winner proves its merit with a piquant taste that is sure to set off the fire alarms.
There are countless numbers of hot sauces doing the rounds but nothing quite matches the habanero variety in zing and definitely the intense heat that it can generate. No wonder, the Habanero Hot Sauce has been catapulted to a cult status among sauce lovers of the world.
About the Author
Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog. Check out the large selection of hot sauces and bbq sauces on www.InsaneChicken.com.
The Habanero hot sauce is an icon amongst all the various types of hot sauces that are available in the market. Chili peppers are fruits of plants hailing from the Capsicum genre and Habanero happens to be the most spicy and hot pepper in this lineage. The habanero pepper is a small lantern, round or oblong shaped pepper with small creases and the colors range from green to bright orange when ripe. The habanero's size can vary from 1" - 2.5" in length and 1" - 2" in diameter and it is the hottest chile on the Scoville scale, with an intense flaming, flowery flavor.
The habanero pepper is believed to have originated in Cuba and the word Habanero means "From Havana". Cuba is also where the hottest of all Habanero peppers is from. This habanero is named the Red Savina Habanero, which has even made to the Guinness Book of World Records as the "world's hottest spice". The Habanero is local to the Caribbean, Cuba, Yucatan, Texas, California and north coast of South America.
The Habanero hot sauce, as the name suggests, is made from this legendary Habanero pepper and is famed to be the hottest sauce around.
The sizzling Habanero Hot Sauce with its trademark tangy, lemony-flavor and flowery fragrance is a popular accompaniment in cuisines all around the world. However, not all Habanero sauces are equally hot. The heat intensity depends on the type of Habanero pepper being used.
The Habanero pepper hot sauce is produced by varied manufacturers. For instance, Ashley Food Co. offers an unique Habanero flavored flaming Mad Cat hot sauce, while Dave Gourmet's Dave's Insanity hot sauce is a veritable raging hot sauce. With your tongue and the entire intestinal tract up in flames, you would realize what made Dave insane.
Amongst the Habanero pepper hot sauce, there are interesting variations like the Florida-based Hog's Ass Garlic Habanero pepper hot sauce. This is an inimitable blend of fresh vegetable juice, vinegar and garlic and has the entire state swooning over it.
Hot sauce manufacturers have come up many different kinds of Habanero sauces like the Habanero pepper hot sauce From Hell and befitting the name, this hot sauce releases hellish heat. Another hell raiser is the tomato-based Paw-Paws Snake Bite hot sauce or Idiot Boys Habanero Hot Sauce. This 2005 Scovie Award Winner proves its merit with a piquant taste that is sure to set off the fire alarms.
There are countless numbers of hot sauces doing the rounds but nothing quite matches the habanero variety in zing and definitely the intense heat that it can generate. No wonder, the Habanero Hot Sauce has been catapulted to a cult status among sauce lovers of the world.
About the Author
Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog. Check out the large selection of hot sauces and bbq sauces on www.InsaneChicken.com.
Friday, May 26, 2006
Hot and Spicy Cookout Recipes for Memorial Day Weekend
Talk about a hot and spicy feast. . .Thanks Pat! Great menu!
Memorial Day Weekend is the kickoff of grilling season. Heat up your barbecue for a fast and easy meal.
Menu: Grilled Catfish, Corn on the Cob, Mango Salsa, Grilled Vegetables
Serves 4
Plan: Prepare and refrigerate Mango Salsa. Prepare the vegetables and corn for grilling.
30 minutes before eating, heat the grill. 20 minutes before eating, put the corn and vegetables on the grill, 10 minutes before eating, cook the fish.
Corn on the cob, 1 per person
1 tbsp. olive oil
2 tsp. cayenne powder
2 limes, cut into wedges
Strip the husks and silk from corn on the cob, brush lightly with olive oil. Preheat the barbecue grill. Put the corn on the grill about 10 minutes before starting the fish. Turn the corn frequently so that it cooks evenly on all sides. Keep warm.
Grilled Catfish
1/3 lb. catfish fillet per person
olive oil
1/2 tsp. hot pepper powder
1/2 tsp. ground black pepper
1/4 tsp. salt
1/4 tsp. ground allspice
Prepare the barbecue for grilling. Lightly brush olive oil on fillets. Combine the spices in a small bowl. Sprinkle spices over both sides of the catfish fillets. 10 minutes before serving, place fillets over medium heat and cook for 5 minutes. Turn the fillet over, cook for 5 more minutes and test for doneness - use a sharp knife to open a small slash in the thickest part of the fillet. Cook a few more minutes if not completely done. Don't over cook or the fish will dry out. Serve with lemon slices and Mango Salsa .
Mango Salsa
1 fresh firm mango, ripe but not soft, peeled and chopped into 1/2 inch pieces
1 jalapeno or serrano chili pepper, finely chopped
1/2 cup chopped purple or white onion
1 small red tomato, chopped in 1/2 inch dice
1/2 cup chopped cilantro leaves
1 tbsp. lemon juice
pinch of salt
Combine all the ingredients in a small bowl and gently combine. Let flavor marinate until dinner.
Grilled Vegetables
2 zucchinis, cut lengthwise in half
1 Maui, Walla Walla or other sweet onion, cut into 4 thick slices
1 red bell pepper, seeds and stem removed, cut into four sections
4 jalapeno chili peppers
1/4 cup olive oil
1 tsp. cayenne pepper powder
salt and pepper, to taste
Combine the olive oil and spices and brush over the vegetables. Grill over medium heat until done, turning and brushing with more olive oil as needed.
Go to Hot and Spicy Recipes to print out these recipes and others.
About the Author
Pat Schraier is a former cook who loves to cook and eat hot chilis. Visit her website at Hot And Spicy Products and her blog at The Magic Chili Pepper Road Show
Memorial Day Weekend is the kickoff of grilling season. Heat up your barbecue for a fast and easy meal.
Menu: Grilled Catfish, Corn on the Cob, Mango Salsa, Grilled Vegetables
Serves 4
Plan: Prepare and refrigerate Mango Salsa. Prepare the vegetables and corn for grilling.
30 minutes before eating, heat the grill. 20 minutes before eating, put the corn and vegetables on the grill, 10 minutes before eating, cook the fish.
Corn on the cob, 1 per person
1 tbsp. olive oil
2 tsp. cayenne powder
2 limes, cut into wedges
Strip the husks and silk from corn on the cob, brush lightly with olive oil. Preheat the barbecue grill. Put the corn on the grill about 10 minutes before starting the fish. Turn the corn frequently so that it cooks evenly on all sides. Keep warm.
Grilled Catfish
1/3 lb. catfish fillet per person
olive oil
1/2 tsp. hot pepper powder
1/2 tsp. ground black pepper
1/4 tsp. salt
1/4 tsp. ground allspice
Prepare the barbecue for grilling. Lightly brush olive oil on fillets. Combine the spices in a small bowl. Sprinkle spices over both sides of the catfish fillets. 10 minutes before serving, place fillets over medium heat and cook for 5 minutes. Turn the fillet over, cook for 5 more minutes and test for doneness - use a sharp knife to open a small slash in the thickest part of the fillet. Cook a few more minutes if not completely done. Don't over cook or the fish will dry out. Serve with lemon slices and Mango Salsa .
Mango Salsa
1 fresh firm mango, ripe but not soft, peeled and chopped into 1/2 inch pieces
1 jalapeno or serrano chili pepper, finely chopped
1/2 cup chopped purple or white onion
1 small red tomato, chopped in 1/2 inch dice
1/2 cup chopped cilantro leaves
1 tbsp. lemon juice
pinch of salt
Combine all the ingredients in a small bowl and gently combine. Let flavor marinate until dinner.
Grilled Vegetables
2 zucchinis, cut lengthwise in half
1 Maui, Walla Walla or other sweet onion, cut into 4 thick slices
1 red bell pepper, seeds and stem removed, cut into four sections
4 jalapeno chili peppers
1/4 cup olive oil
1 tsp. cayenne pepper powder
salt and pepper, to taste
Combine the olive oil and spices and brush over the vegetables. Grill over medium heat until done, turning and brushing with more olive oil as needed.
Go to Hot and Spicy Recipes to print out these recipes and others.
About the Author
Pat Schraier is a former cook who loves to cook and eat hot chilis. Visit her website at Hot And Spicy Products and her blog at The Magic Chili Pepper Road Show
Wednesday, May 24, 2006
Hot and Spicy Chick Peas (VEGETARIAN RECIPE)
Who says you can't have heat when it comes to veggie dishes?! Although this recipe only calls for 1 green chile, I have been known to use a couple of habaneros. . .awesome!
Hot and Spicy Chick Peas (VEGETARIAN RECIPE)
Makes 2 servings in 45 minutes VEGETABLES / Asian (India) / Side Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world. This is not only because of the predominant Hindu religion with its respect for all living creatures. Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals. Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.
For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.
You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.
Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.
Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.
INGREDIENTS
* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chile, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste
PREPARATION
1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.
5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.
Serve with "naan bread", "chapati" or as a side dish.
About the Author
The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine.
Find more delicious home-tested recipes at : http://www.theskinnycook.com
Hot and Spicy Chick Peas (VEGETARIAN RECIPE)
Makes 2 servings in 45 minutes VEGETABLES / Asian (India) / Side Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world. This is not only because of the predominant Hindu religion with its respect for all living creatures. Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals. Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.
For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.
You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.
Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.
Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.
INGREDIENTS
* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chile, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste
PREPARATION
1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.
5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.
Serve with "naan bread", "chapati" or as a side dish.
About the Author
The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine.
Find more delicious home-tested recipes at : http://www.theskinnycook.com
Tuesday, May 16, 2006
Hot Sauce History - A Lip-smacking, Mouth-watering Story
A hot insight into the story behind the sauce.
The hot sauce history is the history of enterprising men fired by the fiery chilly into crafting the hot sauce that is a rage among the gourmet lovers. The hot sauce history also chronicles their ventures to create ingenious hot sauce variations that grace almost every cuisine in the world.
Sauce historians have gathered information mainly from the labels on the hot sauce bottles housed in private collections. Hot sauce advertisements obtained from city directories and newspapers are other resources. Information in general is sparse, but whatever are available, points to a rich and varied hot sauce history.
The flaming hot sauce had a humble beginning in the form of cayenne sauces in Massachusetts way back in 1807.
1849 is a landmark year in the history of hot sauce. The first sauce import took place in 1849 when England's Lea & Perrin's Worcestershire sauce made its way into the USA and Colonel White raised the first chronicled Tabasco chilly crop.
Colonel White prepared the world's first Tabasco sauce and advertised it. Hot sauce was now well and truly geared towards commercialization.
A variation of the hot sauce came out in 1860 when J. McCollick & Co. of New York City produced a Bird Pepper Sauce.
But the hot sauce really captured the imagination of the public with Edward McIlhenny's ripened Tabasco hot sauce in 1868.
1870 and 1906 are high watermarks in hot sauce history whence McIlhenny secured a patent on the Tabasco variety of hot sauce and the McIlhenny clan trademarked the Tabasco brand, respectively.
Hot sauce marketing broke new grounds with Chicago-based William Railton's 1877 advertisement copy for his Chilly Sauce, which positioned it as an exotic variety with medicinal benefits.
The legendary Poppie's Hotter 'n Hell Pepper Sauce had its moorings in south Louisiana under Poppie Devillier in 1893.
The success of the Tabasco hot sauce opened the floodgates to experimentation with various flavors. Thus in 1916, Charles Erath of New Orleans produced the Red Hot Creole Pepper Sauce; in 1923 Crystal Hot Sauce made its debut courtesy Baumer Foods, Louisiana; in 1941 the La Victoria Sales Company created a stir with red taco sauce, green taco sauce and enchilada sauce.
These experimentations were not confined to only the entrepreneurs. Homemakers too were dabbling their hands at hot sauces, as evident from recipes for barbecue and curry sauces found in "Mrs. Hill's New Cookbook". Hot sauce had spread like wild fire.
The hot sauce juggernaut rolled on with David Pace's picante sauce, made in 1947 and Chris Way's Dat'l Do It Sauce and Hellish Relish, in the beginning of the 1980s.
Hot sauce history says that Los Angeles leads the way when it comes to hot sauce consumption, with 3.3 million gallons consumed in 1990.
Modern hot sauce history is replete with manufacturers like Sauces & Salsas Ltd, Le Saucier, the first dedicated sauce and hot sauce retail outlet and Chi-Chi's vying to grab a share of the consumers' appetite. Hot sauce surely sells like hot cakes.
About the Author
Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog and a hot sauce enthusiast. InsaneChicken sells hot sauces, bbq sauces, bbq rubs and salsa's from around the world. The site also has a Recipe of the Day section and a Hot Sauce and BBQ Blog.
The hot sauce history is the history of enterprising men fired by the fiery chilly into crafting the hot sauce that is a rage among the gourmet lovers. The hot sauce history also chronicles their ventures to create ingenious hot sauce variations that grace almost every cuisine in the world.
Sauce historians have gathered information mainly from the labels on the hot sauce bottles housed in private collections. Hot sauce advertisements obtained from city directories and newspapers are other resources. Information in general is sparse, but whatever are available, points to a rich and varied hot sauce history.
The flaming hot sauce had a humble beginning in the form of cayenne sauces in Massachusetts way back in 1807.
1849 is a landmark year in the history of hot sauce. The first sauce import took place in 1849 when England's Lea & Perrin's Worcestershire sauce made its way into the USA and Colonel White raised the first chronicled Tabasco chilly crop.
Colonel White prepared the world's first Tabasco sauce and advertised it. Hot sauce was now well and truly geared towards commercialization.
A variation of the hot sauce came out in 1860 when J. McCollick & Co. of New York City produced a Bird Pepper Sauce.
But the hot sauce really captured the imagination of the public with Edward McIlhenny's ripened Tabasco hot sauce in 1868.
1870 and 1906 are high watermarks in hot sauce history whence McIlhenny secured a patent on the Tabasco variety of hot sauce and the McIlhenny clan trademarked the Tabasco brand, respectively.
Hot sauce marketing broke new grounds with Chicago-based William Railton's 1877 advertisement copy for his Chilly Sauce, which positioned it as an exotic variety with medicinal benefits.
The legendary Poppie's Hotter 'n Hell Pepper Sauce had its moorings in south Louisiana under Poppie Devillier in 1893.
The success of the Tabasco hot sauce opened the floodgates to experimentation with various flavors. Thus in 1916, Charles Erath of New Orleans produced the Red Hot Creole Pepper Sauce; in 1923 Crystal Hot Sauce made its debut courtesy Baumer Foods, Louisiana; in 1941 the La Victoria Sales Company created a stir with red taco sauce, green taco sauce and enchilada sauce.
These experimentations were not confined to only the entrepreneurs. Homemakers too were dabbling their hands at hot sauces, as evident from recipes for barbecue and curry sauces found in "Mrs. Hill's New Cookbook". Hot sauce had spread like wild fire.
The hot sauce juggernaut rolled on with David Pace's picante sauce, made in 1947 and Chris Way's Dat'l Do It Sauce and Hellish Relish, in the beginning of the 1980s.
Hot sauce history says that Los Angeles leads the way when it comes to hot sauce consumption, with 3.3 million gallons consumed in 1990.
Modern hot sauce history is replete with manufacturers like Sauces & Salsas Ltd, Le Saucier, the first dedicated sauce and hot sauce retail outlet and Chi-Chi's vying to grab a share of the consumers' appetite. Hot sauce surely sells like hot cakes.
About the Author
Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog and a hot sauce enthusiast. InsaneChicken sells hot sauces, bbq sauces, bbq rubs and salsa's from around the world. The site also has a Recipe of the Day section and a Hot Sauce and BBQ Blog.
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