Ingredients
Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabasco peppers or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Tuesday, July 13, 2010
Monday, February 18, 2008
Mango Habanero Sauce
Ingredients:
1 tablespoon Vegetable Oil
4 Ataulfo Mangos peeled and diced
1/4 cup Onion chopped
1 Dried Habanero Chile
1/4 cup Lemon Juice
1/4 cup Ketchup
3 tablespoons Sugar, Salt and Pepper
Preparation
Heat oil in a small saucepan, add mangos, onions, and habanero chile. Cook until onions are soft and translucent. Add lemon juice, ketchup, and sugar, stirring till mixture comes to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, let cool. Blend in blender till smooth consistency. Season with salt and pepper.
1 tablespoon Vegetable Oil
4 Ataulfo Mangos peeled and diced
1/4 cup Onion chopped
1 Dried Habanero Chile
1/4 cup Lemon Juice
1/4 cup Ketchup
3 tablespoons Sugar, Salt and Pepper
Preparation
Heat oil in a small saucepan, add mangos, onions, and habanero chile. Cook until onions are soft and translucent. Add lemon juice, ketchup, and sugar, stirring till mixture comes to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, let cool. Blend in blender till smooth consistency. Season with salt and pepper.
Fresh Habanero Salsa
Ingredients
1 1/2 pounds Organic Tomatoes
1 1/2 tablespoons Vegetable Oil
1 small White Onion thinly sliced
1 Habanero Chile halved
Salt to taste
Preparation
Roast tomatoes under broiler until blackened. Cool then peel, collecting all the juices with the tomatoes. Coarsely puree tomatoes and juices. In medium saucepan heat oil, add onion and fry until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes, stirring often until reduced but not dry. Taste and season with salt. Use sauce with tamales, fish dishes or to add spice to any Latin dish. Covered and refrigerated, the sauce will keep for several days. It also freezes well. Other chiles to use are jalapeno or serranos (3-5).
1 1/2 pounds Organic Tomatoes
1 1/2 tablespoons Vegetable Oil
1 small White Onion thinly sliced
1 Habanero Chile halved
Salt to taste
Preparation
Roast tomatoes under broiler until blackened. Cool then peel, collecting all the juices with the tomatoes. Coarsely puree tomatoes and juices. In medium saucepan heat oil, add onion and fry until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes, stirring often until reduced but not dry. Taste and season with salt. Use sauce with tamales, fish dishes or to add spice to any Latin dish. Covered and refrigerated, the sauce will keep for several days. It also freezes well. Other chiles to use are jalapeno or serranos (3-5).
Wednesday, March 21, 2007
Hot Buffalo Wings
This unique, easy and fun to make hot recipe called Hot Buffalo Wings 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.
Creamy Roquefort Dip:
1/2 cup Roquefort cheese, crumbled
1 (3 oz.) package cream cheese, softened
1/2 cup mayonnaise
1 T. lemon juice
1 T. wine vinegar
Buffalo Wings:
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours. Using a fryer or a large pot, heat oil to 350°. Deep fry the wings until golden and crispy, approximately 10 minutes. In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.
From foodnetwork.com
Creamy Roquefort Dip:
1/2 cup Roquefort cheese, crumbled
1 (3 oz.) package cream cheese, softened
1/2 cup mayonnaise
1 T. lemon juice
1 T. wine vinegar
Buffalo Wings:
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours. Using a fryer or a large pot, heat oil to 350°. Deep fry the wings until golden and crispy, approximately 10 minutes. In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.
From foodnetwork.com
Sunday, January 07, 2007
Barbecued Catfish
This unique, easy and fun to make hot recipe called Barbecued Catfish 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.
• 2 pounds catfish fillets, cut in serving-size pieces
• 1 tablespoon packed dark brown sugar
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoon Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup tomato ketchup
• 1/4 cup canola oil
• cooking spray
Arrange the catfish fillets in a shallow, nonmetallic baking dish. In a bowl, mix the next eight ingredients with a whisk. Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets and let stand refrigerated for about 15 minutes. Turn the catfish fillets, spread the sauce and let stand refrigerated for another 15 minutes. Liberally spray the rungs of hinged wire grills with cooking spray. Arrange the catfish fillets in the grills, brush sauce onto them, and cook four to five inches from the coals for six minutes with the grill cover down. Baste with more sauce, turn, and cook for an additional six minutes. If your grill doesn't have a cover, use aluminum-foil tent, or cook for eight or more minutes on each side or long enough to cook catfish until it flakes with a fork. Remove fish to a platter and serve it at once.
This recipe has been generously contributed by www.fishingworks.com.
• 2 pounds catfish fillets, cut in serving-size pieces
• 1 tablespoon packed dark brown sugar
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoon Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup tomato ketchup
• 1/4 cup canola oil
• cooking spray
Arrange the catfish fillets in a shallow, nonmetallic baking dish. In a bowl, mix the next eight ingredients with a whisk. Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets and let stand refrigerated for about 15 minutes. Turn the catfish fillets, spread the sauce and let stand refrigerated for another 15 minutes. Liberally spray the rungs of hinged wire grills with cooking spray. Arrange the catfish fillets in the grills, brush sauce onto them, and cook four to five inches from the coals for six minutes with the grill cover down. Baste with more sauce, turn, and cook for an additional six minutes. If your grill doesn't have a cover, use aluminum-foil tent, or cook for eight or more minutes on each side or long enough to cook catfish until it flakes with a fork. Remove fish to a platter and serve it at once.
This recipe has been generously contributed by www.fishingworks.com.
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.
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