ISO: ISO recipes that include habenero peppers
- Thread starter denice
- Start date
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REC: SERIOUS hot sauce
i thought up this recipe while reading the list of ingredients on a bottle of Jamaican Hellfire and Damnation sauce. If pressed hard enough for a name, i call it Death and Disfiguration.
12 ripe fresh habanero (Scotch bonnet) peppers - stemmed and halved.
1/2 medium carrot - sliced thickly
1/2 medium onion - peeled and chunked
1 large clove garlic - peeled
1 whole lime - quartered
1 cup vinegar
1 tsp salt (or to taste)
the amounts aren't critical. i started with 75 peppers cause they grow really well in the DC area and i had to do something with them. the ingredients (as i remember the amounts) are all divided by 6 give or take. IT'S NOT THAT IMPORTANT. FRESH IS IMPORTANT!!!!
bring ingredients to a boil and simmer for about 30 minutes, stirring occasionally. put everything in a blender and blend until smooth.
yield 2-3 cups
other hot peppers would work and make a different taste. i may try Thai hots soon cause they also grow well for me.
cider vinegar would prolly add a nice touch.
this is HOT stuff - not just hot like tabasco, although it's not intended to be as hot as possible. it tastes good. go EASY till you get the hang of it.
AND WASH YOUR HANDS 3 times with strong soap after handling hot peppers. i'm not kidding.
PS - if i want as hot as possible i grind dried habaneros and thin to a paste with fresh lime juice.
i thought up this recipe while reading the list of ingredients on a bottle of Jamaican Hellfire and Damnation sauce. If pressed hard enough for a name, i call it Death and Disfiguration.
12 ripe fresh habanero (Scotch bonnet) peppers - stemmed and halved.
1/2 medium carrot - sliced thickly
1/2 medium onion - peeled and chunked
1 large clove garlic - peeled
1 whole lime - quartered
1 cup vinegar
1 tsp salt (or to taste)
the amounts aren't critical. i started with 75 peppers cause they grow really well in the DC area and i had to do something with them. the ingredients (as i remember the amounts) are all divided by 6 give or take. IT'S NOT THAT IMPORTANT. FRESH IS IMPORTANT!!!!
bring ingredients to a boil and simmer for about 30 minutes, stirring occasionally. put everything in a blender and blend until smooth.
yield 2-3 cups
other hot peppers would work and make a different taste. i may try Thai hots soon cause they also grow well for me.
cider vinegar would prolly add a nice touch.
this is HOT stuff - not just hot like tabasco, although it's not intended to be as hot as possible. it tastes good. go EASY till you get the hang of it.
AND WASH YOUR HANDS 3 times with strong soap after handling hot peppers. i'm not kidding.
PS - if i want as hot as possible i grind dried habaneros and thin to a paste with fresh lime juice.
There's a recipe called "wild caribbean chili" in the revised edition of Joy of Cooking. It was in
Gail's archives, but those have disappeared. Also vanished with the archives is a recipe for Bangalore potatoes. I'll post them tonight.
Both recipes are just yummy. The chili uses black beans, orange, lime, and a single habanero. You can substitute other peppers, but habaneros really have the right flavor. The potatoes uses Indian spices and coconut milk, and also only one habanero.
Ang and rvb are right: wear gloves and use sparingly! What I usually do is split and seed the pepper, cook as directed, then remove it before serving.
You can freeze leftover raw whole chiles. Rinse, dry, and put in a ziploc bag. To use frozen chiles, just cut them up while still frozen. They'll last maybe six months in the freezer.
Gail's archives, but those have disappeared. Also vanished with the archives is a recipe for Bangalore potatoes. I'll post them tonight.
Both recipes are just yummy. The chili uses black beans, orange, lime, and a single habanero. You can substitute other peppers, but habaneros really have the right flavor. The potatoes uses Indian spices and coconut milk, and also only one habanero.
Ang and rvb are right: wear gloves and use sparingly! What I usually do is split and seed the pepper, cook as directed, then remove it before serving.
You can freeze leftover raw whole chiles. Rinse, dry, and put in a ziploc bag. To use frozen chiles, just cut them up while still frozen. They'll last maybe six months in the freezer.
dawn_mo
Well-known member
Habs are one of my favorite foods. Here are the ones that I have collected.
I just made a batch of the chipotle-hab salsa this morning, and it made me very happy. I cannot always find fresh habs, so I devised this salsa using cans. It adds a great taste to soups and such (I am the only one in my house that uses it because it is quite hot).
I have made rvb's and it is an excellent hot sauce, made with jalapenos or habs. I like the flavor that the vinegar adds.
* Exported from MasterCook *
Chipotle-Habenero Salsa
Recipe By
awn
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Salsas
Amount Measure Ingredient -- Preparation Method
12 ounces chipotle chiles in adobo
-- (I use Embasa brand)
8 ounces habanero peppers -- with juice
-- (I use Mezzetta
brand)
With gloves (or with plastic wrap), remove the stems from the habanero peppers, and put in a deep bowl.
Add the chipotle chiles, making sure to scrape the can of all the adobo sauce, to the bowl with the habaneros.
I use my stick blender to whir it all together until it is completely smooth. You could use a food processor or a blender to do this, but a stick blender is so easy to use.
Transfer salsa to a jar, or an airtight container, and keep refrigerated.
When washing the dishes used to make this salsa, be sure not to inhale the fumes, they will make you cough and choke. I hold my breath while I wash them, then quickly step away from the sink.
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* Exported from MasterCook *
Tomato Habenero Soup
Recipe By :Marcia M. D'A.
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method28 ounces tomatoes (I use San Marzano or plain Muir Glenn) You want whole tomatoes with juice
2 finely minced shallots
2 medium cloves garlic -- roasted in foil for about 20 min., then peeled
1/2 habenero pepper -- roasted with the garlic (1/2 to 1)
4 oz. unsalted butter
1 cup heavy cream
salt to taste
Cook shallots in butter until softened but not brown. Add garlic, habenero and salt. Simmer 15-20 minutes. Blend thoroughly (I like an immersion blender for this), add cream and heat.
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* Exported from MasterCook *
Habenero Peanut Brittle
Recipe By :Tom. Via: Chile Head Mailing List
Serving Size : 0 Preparation Time :0:00
Categories : Candy Peanut Brittle
Amount Measure Ingredient -- Preparation Method2 cups sugar
1 cup boiling water
2 cups raw peanuts
1 teaspoon salt
1 teaspoon powdered habenero
3 tablespoons butter
1/4 teaspoon baking soda
1 teaspoon vanilla
Disolve 2c. sugar in 1c. boiling water, add 1c. corn syrup, cook to hard-ball stage (250F).
Add 2c. raw peanuts (I get them at the local thai shop), 1 tsp. salt, and 1tsp. + powdered hab (I make my own).
Cook to hard crack stage (295F), stirring often.
Remove from heat.
Add 3 tbsp. butter, 1/4 tsp soda, 1 tsp. vanilla.
Pour on buttered cookie sheet and spread.
Pull to desired thinness.
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I made the first recipe with a #10 can from Sam's Club, but I scaled it down in the second version of this recipe to make it more manageable.
* Exported from MasterCook *
Chipotle Baked Beans
Recipe By :Alice Matthews/Adapted by Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Beans Dawn's Recipe
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method1 #10 can Bush's Baked Beans (original)
2 green peppers -- chopped
2 large onions -- chopped
7 ounces diced prosciutto
1 cup brown sugar
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1/4 cup ketchup
for the spicy half batch:
1/2 cup Chipotle-Habenero Salsa -- or
chipotles in adobo sauce
2 tablespoons olive oil
I sauteed the onion, green pepper, and prosciutto until the onions and peppers were soft and the prosciutto was browned. I emptied the #10 can of beans into a large mixing bowl. I added the rest of the ingredients, except the chipotle. I divided the beans evenly into two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). Since there were going to be kids, I wanted some more traditional baked beans for them. I added the Chipotle-Habanero Salsa to 1/2 the beans, and baked the other half . Covered them and baked them at 375 for an hour, then uncovered and cooked for another 20 minutes. I stirred them about halfway through the cooking time, and then again when I uncovered them. Everyone loved both batches. I would add a little cilantro next time to the spicy batch. You might want to add a little less salsa to start with, since we like things pretty spicy. You could also just add pureed chipotles in adobo, if you don't want to make the salsa. I bought the #10 can of Bush's baked beans and diced prosciutto at Sam's club, so the dishes were quite economical to make.
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* Exported from MasterCook *
Chipotle Baked Beans (smaller batch)
Recipe By :Alice Matthews/Adapted by Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Beans Dawn's Recipe
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method50 ounces Bush's Baked Beans (original)
1 green peppers -- chopped
1 large onions -- chopped
3 1/2 ounces diced prosciutto or bacon
1/2 cup brown sugar
1/8 cup yellow mustard
1 1/2 tablespoons Worcestershire sauce
1/8 cup ketchup
1/4 cup Chipotle-Habenero Salsa -- or chipotles in adobo sauce
1 tablespoon olive oil
I sauteed the onion, green pepper, and prosciutto until the onions and peppers were soft and the prosciutto was browned. I emptied the #10 can of beans into a large mixing bowl. I added the rest of the ingredients, except the chipotle. I divided the beans evenly into two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). Since there were going to be kids, I wanted some more traditional baked beans for them. I added the Chipotle-Habanero Salsa to 1/2 the beans, and baked the other half . Covered them and baked them at 375 for an hour, then uncovered and cooked for another 20 minutes. I stirred them about halfway through the cooking time, and then again when I uncovered them. Everyone loved both batches. I would add a little cilantro next time to the spicy batch. You might want to add a little less salsa to start with, since we like things pretty spicy. You could also just add pureed chipotles in adobo, if you don't want to make the salsa. I bought the #10 can of Bush's baked beans and diced prosciutto at Sam's club, so the dishes were quite economical to make.
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* Exported from MasterCook *
Spicy Fish Chowder
Recipe Byawn
Serving Size : 1 Preparation Time :0:00
Categories : Fish Soups And Stews
Amount Measure Ingredient -- Preparation Method4 stalks celery -- chopped
1 onion -- chopped
6 cloves galic -- chopped
1/2 red bell pepper -- chopped
1/2 yellow bell pepper -- chopped
1 tablespoon olive oil
15 ounces fire-roasted diced tomatoes -- with juice
15 ounces tomato sauce
17 ounces chicken broth
1 pound mahi mahi -- cut in chunks
1 pound cod loins -- cut in chunks
2 cans chopped clams -- and juice
1 tablespoon Italian seasoning
1/3 cup olive tapenade
1/2 cup dry vermouth
1 habenero -- chopped fine
Tabasco sauce -- to taste
I sauteed the onion, celery, bell peppers in the olive oil. I added the Italian seasoning and sauteed it for a couple minutes. Then I added the diced tomatoes, tomato sauce, chicken broth and vermouth, and brought that to a boil. Added the minced garlic, the juice from the clams, Tabasco, to taste, and the tapenade. I turned it down and simmmered it for 20 minutes. Then I added the cubed fish, reserved clams and the minced habenero (you may want to use less if you do not like spice, but it is the flavor of the habenero that is so good, very distinctive). Bring to a simmer, and turn off your pot and let the fish finish up cooking off the heat. Serve immediately.
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This is my favorite bean recipe that is not sweet.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe Byiana/NYC
Serving Size : 1 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method2 lbs. dried black beans or 2 cans of unseasoned
black beans
1 " El Sofrito"
1/4 cup spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil
when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
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* Exported from MasterCook *
Habanero BBQ Sauce
Recipe By :thefantasticone
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Bbq Sauce
Bbq Sauces Sauces
Amount Measure Ingredient -- Preparation Method6 fresh habanero (scotch bonnet) peppers
5 cloves garlic
7 shallots
2 Tablespoons olive oil
1 cup honey
1/2 cup teriyaki sauce
1/2 cup any brand bbq sauce
4 Tablespoons horseradish
2 Tablespoons worchestershire sauce
2 Tablespoons yellow mustard
2 teaspoons liquid smoke
PLEASE USE RUBBER GLOVES WHEN HANDLING HABANEROS. Remove stems, seeds, and ribs from habanero peppers. Dice finely the peppers, garlic, and shallots, and saute in garlic oil until garlic and onions begin to carmelize. Add honey, teriyaki, bbq sauce, horseradish, mustard, and liquid smoke. Bring to a low boil, reduce heat and simmer for 15 to 20 minutes.
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Habenero Honey Recipe #515
habanero peppers, stemmed halved and seeded
good local honey (unpasteurized, get from your local beekeeper)
Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
Stuff as many pepper halves as you can into the jar, taking care not to trap air.
Fill the the rest of the jar with honey, and put on lid tightly. Don't
worry about the seal, you'll be opening it again before you're done.
Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle)
Allow to sit for 2-3 days.
Open the jars to release any trapped air / outgassing from the peppers, reseal and store in a cool dry place. The honey acts as a preservative, allowing you to use the peppers to cook with through the winter, and the peppers prevent the honey from crystallizing.
- The honey makes for a unique spread on toast or muffins.
- The honey can also be used as part of a glaze for turkey, ham, or pork
roast.
Michael D. King
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.comI have subbed habaneros for the jalapenos in this great recipe from my Aunt Emme.
* Exported from MasterCook *
Aunt Emme's Jalapeno Jelly
Recipe By :Emme Kochis
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method36 jalapenos
1/3 cup water
3 cups white or cider vinegar -- (5% acidity)
5 pounds sugar
12 ounces liquid pectin
Wash and remove the stems and bottoms from peppers. Blend with water and mince (can be done in a blender or a food proccesor). Place peppers, sugar, vinegar in large heavy saucepan. Stirring constantly, bring to a boil, and boil 5 minutes. Strain or not; and return to saucepan, and stir in pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Skim foam and ladle into 14 sterilized half-pint jars. Process in a water-bath for 5 mniutes.
Makes 14 half-pints
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I don't like to use food coloring in jams or jellies, but that is just my personal preference.
* Exported from MasterCook *
Apricot-Jalapeno Jelly
Recipe By :Nancy Gerlach
Serving Size : 6 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method1/2 cup jalapeno peppers -- seeded and deveined
1 large red bell pepper -- seeded and deveined
2 cups cider vinegar
1 1/2 cups dried apricots -- chopped
6 cups sugar
3 ounces liquid pectin
4 Drops red food color
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water-bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol.
IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference.
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Same thing with this recipe, sub for the jalapenos.
* Exported from MasterCook *
Ange's Pepper Jelly
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method2 medium red bell peppers, seeded -- cut in chunks
6 jalapeno peppers, with seeds -- halved
8 cups sugar
2 cups cider vinegar -- (5% acidity)
6 ounces liquid pectin
Combine peppers in food processor and pulse until coarsely chopped (do not puree). Add to large saucepan with sugar and vinegar. Bring to a boil over high heat. Skim foam from surface. Add pectin and return to a boil. Boil 1 minute and skim foam again. Ladle mixture into 9 sterilized half-pint jars and process in water bath for 5 minutes.
Makes 9 half-pints
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http://www.recipezaar.com/recipes.php?q()=habanero&ls=hhttp://www.recipezaar.com/recipes.php?q()=habanero&ls=h
I just made a batch of the chipotle-hab salsa this morning, and it made me very happy. I cannot always find fresh habs, so I devised this salsa using cans. It adds a great taste to soups and such (I am the only one in my house that uses it because it is quite hot).
I have made rvb's and it is an excellent hot sauce, made with jalapenos or habs. I like the flavor that the vinegar adds.
* Exported from MasterCook *
Chipotle-Habenero Salsa
Recipe By
awnServing Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Salsas
Amount Measure Ingredient -- Preparation Method
12 ounces chipotle chiles in adobo
-- (I use Embasa brand)
8 ounces habanero peppers -- with juice
-- (I use Mezzetta
brand)
With gloves (or with plastic wrap), remove the stems from the habanero peppers, and put in a deep bowl.
Add the chipotle chiles, making sure to scrape the can of all the adobo sauce, to the bowl with the habaneros.
I use my stick blender to whir it all together until it is completely smooth. You could use a food processor or a blender to do this, but a stick blender is so easy to use.
Transfer salsa to a jar, or an airtight container, and keep refrigerated.
When washing the dishes used to make this salsa, be sure not to inhale the fumes, they will make you cough and choke. I hold my breath while I wash them, then quickly step away from the sink.
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* Exported from MasterCook *
Tomato Habenero Soup
Recipe By :Marcia M. D'A.
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method28 ounces tomatoes (I use San Marzano or plain Muir Glenn) You want whole tomatoes with juice
2 finely minced shallots
2 medium cloves garlic -- roasted in foil for about 20 min., then peeled
1/2 habenero pepper -- roasted with the garlic (1/2 to 1)
4 oz. unsalted butter
1 cup heavy cream
salt to taste
Cook shallots in butter until softened but not brown. Add garlic, habenero and salt. Simmer 15-20 minutes. Blend thoroughly (I like an immersion blender for this), add cream and heat.
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* Exported from MasterCook *
Habenero Peanut Brittle
Recipe By :Tom. Via: Chile Head Mailing List
Serving Size : 0 Preparation Time :0:00
Categories : Candy Peanut Brittle
Amount Measure Ingredient -- Preparation Method2 cups sugar
1 cup boiling water
2 cups raw peanuts
1 teaspoon salt
1 teaspoon powdered habenero
3 tablespoons butter
1/4 teaspoon baking soda
1 teaspoon vanilla
Disolve 2c. sugar in 1c. boiling water, add 1c. corn syrup, cook to hard-ball stage (250F).
Add 2c. raw peanuts (I get them at the local thai shop), 1 tsp. salt, and 1tsp. + powdered hab (I make my own).
Cook to hard crack stage (295F), stirring often.
Remove from heat.
Add 3 tbsp. butter, 1/4 tsp soda, 1 tsp. vanilla.
Pour on buttered cookie sheet and spread.
Pull to desired thinness.
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I made the first recipe with a #10 can from Sam's Club, but I scaled it down in the second version of this recipe to make it more manageable.
* Exported from MasterCook *
Chipotle Baked Beans
Recipe By :Alice Matthews/Adapted by Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Beans Dawn's Recipe
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method1 #10 can Bush's Baked Beans (original)
2 green peppers -- chopped
2 large onions -- chopped
7 ounces diced prosciutto
1 cup brown sugar
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1/4 cup ketchup
for the spicy half batch:
1/2 cup Chipotle-Habenero Salsa -- or
chipotles in adobo sauce
2 tablespoons olive oil
I sauteed the onion, green pepper, and prosciutto until the onions and peppers were soft and the prosciutto was browned. I emptied the #10 can of beans into a large mixing bowl. I added the rest of the ingredients, except the chipotle. I divided the beans evenly into two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). Since there were going to be kids, I wanted some more traditional baked beans for them. I added the Chipotle-Habanero Salsa to 1/2 the beans, and baked the other half . Covered them and baked them at 375 for an hour, then uncovered and cooked for another 20 minutes. I stirred them about halfway through the cooking time, and then again when I uncovered them. Everyone loved both batches. I would add a little cilantro next time to the spicy batch. You might want to add a little less salsa to start with, since we like things pretty spicy. You could also just add pureed chipotles in adobo, if you don't want to make the salsa. I bought the #10 can of Bush's baked beans and diced prosciutto at Sam's club, so the dishes were quite economical to make.
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* Exported from MasterCook *
Chipotle Baked Beans (smaller batch)
Recipe By :Alice Matthews/Adapted by Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Beans Dawn's Recipe
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method50 ounces Bush's Baked Beans (original)
1 green peppers -- chopped
1 large onions -- chopped
3 1/2 ounces diced prosciutto or bacon
1/2 cup brown sugar
1/8 cup yellow mustard
1 1/2 tablespoons Worcestershire sauce
1/8 cup ketchup
1/4 cup Chipotle-Habenero Salsa -- or chipotles in adobo sauce
1 tablespoon olive oil
I sauteed the onion, green pepper, and prosciutto until the onions and peppers were soft and the prosciutto was browned. I emptied the #10 can of beans into a large mixing bowl. I added the rest of the ingredients, except the chipotle. I divided the beans evenly into two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). Since there were going to be kids, I wanted some more traditional baked beans for them. I added the Chipotle-Habanero Salsa to 1/2 the beans, and baked the other half . Covered them and baked them at 375 for an hour, then uncovered and cooked for another 20 minutes. I stirred them about halfway through the cooking time, and then again when I uncovered them. Everyone loved both batches. I would add a little cilantro next time to the spicy batch. You might want to add a little less salsa to start with, since we like things pretty spicy. You could also just add pureed chipotles in adobo, if you don't want to make the salsa. I bought the #10 can of Bush's baked beans and diced prosciutto at Sam's club, so the dishes were quite economical to make.
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* Exported from MasterCook *
Spicy Fish Chowder
Recipe By
awnServing Size : 1 Preparation Time :0:00
Categories : Fish Soups And Stews
Amount Measure Ingredient -- Preparation Method4 stalks celery -- chopped
1 onion -- chopped
6 cloves galic -- chopped
1/2 red bell pepper -- chopped
1/2 yellow bell pepper -- chopped
1 tablespoon olive oil
15 ounces fire-roasted diced tomatoes -- with juice
15 ounces tomato sauce
17 ounces chicken broth
1 pound mahi mahi -- cut in chunks
1 pound cod loins -- cut in chunks
2 cans chopped clams -- and juice
1 tablespoon Italian seasoning
1/3 cup olive tapenade
1/2 cup dry vermouth
1 habenero -- chopped fine
Tabasco sauce -- to taste
I sauteed the onion, celery, bell peppers in the olive oil. I added the Italian seasoning and sauteed it for a couple minutes. Then I added the diced tomatoes, tomato sauce, chicken broth and vermouth, and brought that to a boil. Added the minced garlic, the juice from the clams, Tabasco, to taste, and the tapenade. I turned it down and simmmered it for 20 minutes. Then I added the cubed fish, reserved clams and the minced habenero (you may want to use less if you do not like spice, but it is the flavor of the habenero that is so good, very distinctive). Bring to a simmer, and turn off your pot and let the fish finish up cooking off the heat. Serve immediately.
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This is my favorite bean recipe that is not sweet.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYCServing Size : 1 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method2 lbs. dried black beans or 2 cans of unseasoned
black beans
1 " El Sofrito"
1/4 cup spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil
when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
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* Exported from MasterCook *
Habanero BBQ Sauce
Recipe By :thefantasticone
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Bbq Sauce
Bbq Sauces Sauces
Amount Measure Ingredient -- Preparation Method6 fresh habanero (scotch bonnet) peppers
5 cloves garlic
7 shallots
2 Tablespoons olive oil
1 cup honey
1/2 cup teriyaki sauce
1/2 cup any brand bbq sauce
4 Tablespoons horseradish
2 Tablespoons worchestershire sauce
2 Tablespoons yellow mustard
2 teaspoons liquid smoke
PLEASE USE RUBBER GLOVES WHEN HANDLING HABANEROS. Remove stems, seeds, and ribs from habanero peppers. Dice finely the peppers, garlic, and shallots, and saute in garlic oil until garlic and onions begin to carmelize. Add honey, teriyaki, bbq sauce, horseradish, mustard, and liquid smoke. Bring to a low boil, reduce heat and simmer for 15 to 20 minutes.
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Habenero Honey Recipe #515
habanero peppers, stemmed halved and seeded
good local honey (unpasteurized, get from your local beekeeper)
Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
Stuff as many pepper halves as you can into the jar, taking care not to trap air.
Fill the the rest of the jar with honey, and put on lid tightly. Don't
worry about the seal, you'll be opening it again before you're done.
Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle)
Allow to sit for 2-3 days.
Open the jars to release any trapped air / outgassing from the peppers, reseal and store in a cool dry place. The honey acts as a preservative, allowing you to use the peppers to cook with through the winter, and the peppers prevent the honey from crystallizing.
- The honey makes for a unique spread on toast or muffins.
- The honey can also be used as part of a glaze for turkey, ham, or pork
roast.
Michael D. King
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.comI have subbed habaneros for the jalapenos in this great recipe from my Aunt Emme.
* Exported from MasterCook *
Aunt Emme's Jalapeno Jelly
Recipe By :Emme Kochis
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method36 jalapenos
1/3 cup water
3 cups white or cider vinegar -- (5% acidity)
5 pounds sugar
12 ounces liquid pectin
Wash and remove the stems and bottoms from peppers. Blend with water and mince (can be done in a blender or a food proccesor). Place peppers, sugar, vinegar in large heavy saucepan. Stirring constantly, bring to a boil, and boil 5 minutes. Strain or not; and return to saucepan, and stir in pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Skim foam and ladle into 14 sterilized half-pint jars. Process in a water-bath for 5 mniutes.
Makes 14 half-pints
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I don't like to use food coloring in jams or jellies, but that is just my personal preference.
* Exported from MasterCook *
Apricot-Jalapeno Jelly
Recipe By :Nancy Gerlach
Serving Size : 6 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method1/2 cup jalapeno peppers -- seeded and deveined
1 large red bell pepper -- seeded and deveined
2 cups cider vinegar
1 1/2 cups dried apricots -- chopped
6 cups sugar
3 ounces liquid pectin
4 Drops red food color
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water-bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol.
IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference.
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Same thing with this recipe, sub for the jalapenos.
* Exported from MasterCook *
Ange's Pepper Jelly
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method2 medium red bell peppers, seeded -- cut in chunks
6 jalapeno peppers, with seeds -- halved
8 cups sugar
2 cups cider vinegar -- (5% acidity)
6 ounces liquid pectin
Combine peppers in food processor and pulse until coarsely chopped (do not puree). Add to large saucepan with sugar and vinegar. Bring to a boil over high heat. Skim foam from surface. Add pectin and return to a boil. Boil 1 minute and skim foam again. Ladle mixture into 9 sterilized half-pint jars and process in water bath for 5 minutes.
Makes 9 half-pints
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http://www.recipezaar.com/recipes.php?q()=habanero&ls=hhttp://www.recipezaar.com/recipes.php?q()=habanero&ls=h
music-city-missy
Well-known member
I'm just curious what kind of pan you use that doesn't die or disfigure after this? nt
REC: Wild Caribbean Black Bean Chili
This is very different from the Tex-Mex style of chili, and it's completely vegetarian.
Pick over and rinse:
4 cups dried black beans
Drain. Combine in a large pot with water to cover by 2 inches. Bring to a boil. Reduce heat to low and simmer, partially covered, until almost tender, about 1 hour. Drain. Heat in the same large pot over medium heat until hot but not smoking:
1/4 cup vegetable oil (I use less)
Add:
4 medium onions, finely diced
Cook, stirring occasionally, until just starting to brown, 8-10 minutes. Add:
1/4 cup minced garlic
1-2 tablespoons minced habanero or 6-8 tablespoons minced fresh jalapeno peppers (The habaneros have the best flavor here. I use one pepper, split and seeded, then remove after the chili is all cooked.)
Cook, stirring, 1 minute. Add, stir together will, and bring to a simmer:
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons sugar
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 cups fresh orange juice
3/4 cup fresh lime juice
3 teaspoons grated orange zest
2 teaspoons grated lime zest
1 28-oz. can crushed tomatoes
6 cups water
Stir in reserved black beans. Return to a simmer, cover, and reduce heat to low. Cook, partially covered, adding more water as necessary, until beans are just soft but not mushy, 1 1/2 to 2 hours. Adjust seasoning and serve. Suggested garnishes: sour cream, chopped fresh cilantro, minced green onion, lime wedges. Makes 8-10 servings. Great as leftovers.
From the revised (1997) edition of Joy of Cooking.
This is very different from the Tex-Mex style of chili, and it's completely vegetarian.
Pick over and rinse:
4 cups dried black beans
Drain. Combine in a large pot with water to cover by 2 inches. Bring to a boil. Reduce heat to low and simmer, partially covered, until almost tender, about 1 hour. Drain. Heat in the same large pot over medium heat until hot but not smoking:
1/4 cup vegetable oil (I use less)
Add:
4 medium onions, finely diced
Cook, stirring occasionally, until just starting to brown, 8-10 minutes. Add:
1/4 cup minced garlic
1-2 tablespoons minced habanero or 6-8 tablespoons minced fresh jalapeno peppers (The habaneros have the best flavor here. I use one pepper, split and seeded, then remove after the chili is all cooked.)
Cook, stirring, 1 minute. Add, stir together will, and bring to a simmer:
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons sugar
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 cups fresh orange juice
3/4 cup fresh lime juice
3 teaspoons grated orange zest
2 teaspoons grated lime zest
1 28-oz. can crushed tomatoes
6 cups water
Stir in reserved black beans. Return to a simmer, cover, and reduce heat to low. Cook, partially covered, adding more water as necessary, until beans are just soft but not mushy, 1 1/2 to 2 hours. Adjust seasoning and serve. Suggested garnishes: sour cream, chopped fresh cilantro, minced green onion, lime wedges. Makes 8-10 servings. Great as leftovers.
From the revised (1997) edition of Joy of Cooking.
REC: Bangalore Potato Curry
Bangalore Potato Curry
2 tbsp. butter (original recipe calls for 4 T.)
1/2 tsp. black mustard seed
1/4 tsp. ground tumeric
1 tsp. ground cumin
1 small habanero pepper, split in half, seeds removed
1 tbsp. fresh minced garlic
2/3 cup canned crushed or diced tomatoes (undrained)
1 tsp. salt
1 cup canned coconut milk (I use Taste of Thai lite)
3 lbs. potatoes, peeled and cut into 1/2-inch cubes
2 cups frozen peas
Heat butter in a saucepan over medium-high heat. Add mustard seed. Cover and cook, shaking pan occasionally, until mustard seeds pop. Uncover and add tumeric, cumin, split habanero, and garlic; saute for 1 minute. Add tomatoes and salt and cook 1 minute to reduce liquid. Add coconut milk and potatoes. Stir and simmer, covered, over medium-high heat, stirring occasionally, for about 30 minutes, or until potatoes are tender and sauce is reduced at least by half. Stir in peas and heat through. Makes 12 servings. Even better the next day.
Bangalore Potato Curry
2 tbsp. butter (original recipe calls for 4 T.)
1/2 tsp. black mustard seed
1/4 tsp. ground tumeric
1 tsp. ground cumin
1 small habanero pepper, split in half, seeds removed
1 tbsp. fresh minced garlic
2/3 cup canned crushed or diced tomatoes (undrained)
1 tsp. salt
1 cup canned coconut milk (I use Taste of Thai lite)
3 lbs. potatoes, peeled and cut into 1/2-inch cubes
2 cups frozen peas
Heat butter in a saucepan over medium-high heat. Add mustard seed. Cover and cook, shaking pan occasionally, until mustard seeds pop. Uncover and add tumeric, cumin, split habanero, and garlic; saute for 1 minute. Add tomatoes and salt and cook 1 minute to reduce liquid. Add coconut milk and potatoes. Stir and simmer, covered, over medium-high heat, stirring occasionally, for about 30 minutes, or until potatoes are tender and sauce is reduced at least by half. Stir in peas and heat through. Makes 12 servings. Even better the next day.
Recipe for Jamaican Patties
From Jamaican Cooking by Lucinda Scala Quinn
For pastry:
2 1/2 c. all purpose flour
1/2 tsp. salt
1/4 tsp baking powder
2 T curry powder
1/2 c. butter
1/2 c. margarine or lard (I use all butter)
3/4 c. ice cold water
For the filling:
1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 scotch-bonnet peppers, seeded and minced (I use habs)
1 tsp. dried thyme or 2 sprigs fresh
1/4 c. vegetable oil
2 tsp. curry powder
1 tsp. salt
1/2 tsp. black pepper
1 1/2 to 2 1/2 c. water
1/2 c. bread crumbs (I use dry)
1 egg beaten with 1 tsp. water
To make pastry, combine floour, salt, baking powder and curry powder in large mixing bowl. Cut the butter and margarine into small pieces and add to the bowl. Working quickly and using your fingers (I use pastry cutter) squeeze together the flour mixture, butter and margarine, and toss together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading the better). Separate the dough into 2 pieces, flattening each into a thick pancake, wrap in plastic, set in refrigerator to chill at least 15 minutes. (The dough will keep in the fridge up to 5 days. Remove it from fridge 30 minutes before using it.)
For filling, mix together the beef onion, scallions garlic, peppers and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, then add meat mixture. Fry until meat is brown, and liquid has evaporated, about 8 minutes. Add the curry powder, salt and pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan (this rarely happens for me).
Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the bread crumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce heat to very low and cook 15 minutes. Set it aside to cool. (At this point, I usually call it a day and recommence next day).
Preheat the over to 400 degrees F. Cut each piece of dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangular shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of dough, leaving at least a 1/2 inch border on the outside edge Using your finger paint water around the border and fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
Place patty on a cookie sheet lined with parchment paper and repeat process. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 20 minutes or until the patties begin to turn a golden color.
This is about as authentic as any recipe I've seen and I've searched long and hard over the years since spending 2 teaching in Highgate, JA. The cookbook also has recipes for chicken and shrimp, but I haven't tried either. I only had beef patties in JA (they were the only hot meal served at the school in which I taught). I have frozen both the dough and the meat separately with great results. Enjoy.
From Jamaican Cooking by Lucinda Scala Quinn
For pastry:
2 1/2 c. all purpose flour
1/2 tsp. salt
1/4 tsp baking powder
2 T curry powder
1/2 c. butter
1/2 c. margarine or lard (I use all butter)
3/4 c. ice cold water
For the filling:
1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 scotch-bonnet peppers, seeded and minced (I use habs)
1 tsp. dried thyme or 2 sprigs fresh
1/4 c. vegetable oil
2 tsp. curry powder
1 tsp. salt
1/2 tsp. black pepper
1 1/2 to 2 1/2 c. water
1/2 c. bread crumbs (I use dry)
1 egg beaten with 1 tsp. water
To make pastry, combine floour, salt, baking powder and curry powder in large mixing bowl. Cut the butter and margarine into small pieces and add to the bowl. Working quickly and using your fingers (I use pastry cutter) squeeze together the flour mixture, butter and margarine, and toss together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading the better). Separate the dough into 2 pieces, flattening each into a thick pancake, wrap in plastic, set in refrigerator to chill at least 15 minutes. (The dough will keep in the fridge up to 5 days. Remove it from fridge 30 minutes before using it.)
For filling, mix together the beef onion, scallions garlic, peppers and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, then add meat mixture. Fry until meat is brown, and liquid has evaporated, about 8 minutes. Add the curry powder, salt and pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan (this rarely happens for me).
Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the bread crumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce heat to very low and cook 15 minutes. Set it aside to cool. (At this point, I usually call it a day and recommence next day).
Preheat the over to 400 degrees F. Cut each piece of dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangular shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of dough, leaving at least a 1/2 inch border on the outside edge Using your finger paint water around the border and fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
Place patty on a cookie sheet lined with parchment paper and repeat process. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 20 minutes or until the patties begin to turn a golden color.
This is about as authentic as any recipe I've seen and I've searched long and hard over the years since spending 2 teaching in Highgate, JA. The cookbook also has recipes for chicken and shrimp, but I haven't tried either. I only had beef patties in JA (they were the only hot meal served at the school in which I taught). I have frozen both the dough and the meat separately with great results. Enjoy.