Tuna Habanero
2 tuna fillets, sushi quality. Rub a little salt on them.
In a mortis and pestle, put 1/2 cup raw almonds, 1/4 cup black peppercorns. Grind well, but not quite to a powder. Add 2 teaspoons habanero powder. Mix. This is the crust for your tuna.
On a plate, take your tuna fillets and roll them in the crust.
In a hot saute pan, heat some sesame oil. Sear the tuna on both sides, keeping it medium rare in the middle.
Serve with roasted potatoes and a lemon cut in half for squeezing.
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Take chicken breasts and cut into medium size cubes. Marinate them in:
Cape Fear's Red Savina Habanero Premium Hot Sauce
Plain yogurt
Fresh lemon juice
Cumin
Salt
Pepper
Marinate for 24 hours. Put on skewers and grill. Serve in a pita like this: watercress on the bottom, chicken, tomatoes, yogurt (or raita), hot sauce.
Good eatin! I just made some.
I made these tasty potatoe boats the other day when I was smoking a ham. You do need to have a smoker and a deep fryer for this recipe.
Ingredients:
6 large baker potatoes
Bacon
Shredded cheese of choice
Fresh chives (optional)
Sour cream (optional)
Salsa (optional)
I poked a couple of holes in the spuds and put them on the top rack of my smoker and let smoke for 2 hours at 225f.
Remove from smoker and cut in half lenghth-wise. Using an icecream scoop, scoop out the centers of the potatoes forming a dugout canoe looking thing. You want to keep 1/4 to 1/2 " of potatoe from the sides.
Deep fry for 7-10 minutes at 375f. Remove and drain well.
Fry bacon to a crisp and crumble on top of the boats. Add chease and pop back into the...
I was reading Bubba's Ultimate Burger post with slaw on it, and I wanted to post a tip for non-runny slaw, so you can top your burgers and dogs with it and not have soggy bread.
Put the shredded cabbage in a bowl and season with kosher salt. Toss it well. Put it in the fridge, covered, for 24 hours. The next day, the salt will have drawn the water out of the cabbage. Just take the cabbage out and dry it with paper towels. Now when you make your slaw and season it, it won't draw the water out.
try this...
hungarian hot peppers roasted on the bbq...chopped and mixed with balsamic vinegar, ev olive oil salt and pepper....this is your dip...now grill up some fresh pita and season it with olive oil, chili powder, and grilling spices...cut it into wedges and serve warm. You'll be amazed how addictive it is!
Sometimes when the peppers aren't too hot i'll grill up some green jalepino and add to the bowl.
it's not death nightmare hot...but very tasty!
my dear sweet loving wifey of mine told me to get some chips at the store....so i said to myself......self.....wouldnt it be cool to get some dip to go with the chips......and then i said to myself..self...yes that would be awsome. so i am looking at the dips in the refrigirator section and i see something new.....and i said to myself....self......what is this???
there is a company i dont know if its local or nation wide called "deans" most of the time i buy the french onion dip...well yesterday they had a new dip.....rosted red jalapeno dip. so of course i purchased some and ate it last night.....personaly i liked it and was wondering if anyone else has tried this. as it pertains to recipes i was thinking of mabey coreing out some...
http://www.dc101.com/pages/cco2006xy.html
I got in as a vendor at the last minute. They may have some chili cook spots open but not sure. Looks like a S@#Tload of fun!
Is there an off the shelf chili mix that you like and can buy almost anywhere?
If so, what's the name of it and how do you prepare it?...... Extra ingredients, etc?
anybody got a good recipe for pickled peppers mabey a mix that would make hot boiled eggs also??
This weekend I whipped up my first attempt at Cinncinati Style Chili - Does anyone here have any recipe suggestions for my next attempt?
After reading Nick's article on the HSB some time ago about how to make buffalo wings, we've decided to give it a go tonight at home. It'll be a dry run for when we review the DefCON sauces here in a short while. 8)
We're going to try out the Lord of the Wings sauce and a few will be the Nate Dog's wing sauce (hotter than heck, btw).
Some logistical questions, tho...
1. If we try another sauce as a wing sauce (Tabasco chipotle, for example), does it need to (or should it) be mixed with butter before coating the wings?
2. How many wings would a 5 oz bottle of sauce cover, on average?
3. Once the wings are coated, does anyone ever bake them a little to settle the flavor in a little?
Comments/suggestions appreciated...
5 lbs chicken wings
1 bottle Chef D Rocks habanero sauce
1 cup honey
5 tbs Dijon mustard
2 tbs minced garlic
1/2 tbs onion powder
juice of 1 lime
2 tbs soy sauce
2 tbs salt
combine all above ingredients mix well rinse & dry your wings Place in large ziplock pour in your honey habanero mixture & let marinate ( for best results marinate overnite)
Then bake or grill until thouroughly cooked.
We plan on trying these over the holiday weekend will share how they come out
Mick
Kato's
We tried this with our own smoked habanero powder & some snapper fillets
1 1/2 lbs snapper fillets
1/2 cup Florida honey
1 1/2 cup Florida OJ
1/2 cup Florida lime juice
1 tsp salt
smoked Habanero powder to taste
Score fillets in checkerboard fashion
combine oj, lime juice. & honey & mix well. Place fish in mixture & marinate for an hour in the fridge. Add salt to habanero powder mix.
Apply Habanero powder mixture liberally to top of fillets
cook fillets till fish flakes
Heat remaining marinade to boiling for 5 minutes and use as sauce for fish
Anyone want to share a good chili recipe? I like to eat chili by itself, and eat it on hot dogs ... so any chili that would be good for that .. Looking for something good, spicy is a plus! .. thanks!!
Stuffed Jalapeno Peppers
Prep Time: 20 min Total Time: 35 min
Makes: 12 servings, 2 stuffed pepper halves each
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 lb. ground beef, cooked, drained
1/2 cup chopped tomato
2 Tbsp. PLANTERS Slivered Almonds
2 Tbsp. raisins
1 cup KRAFT Shredded Cheddar Cheese, divided
12 medium jalapeno peppers
PREHEAT oven to 350°F. Heat dressing in medium saucepan on medium-high heat. Add meat, tomatoes, almonds and raisins; cook 3 to 5 minutes or until heated through, stirring occasionally. Remove from heat; drain excess liquid. Stir in 1/4 cup of the cheese; set aside.
CUT each pepper in half lengthwise; remove and discard seeds. Place peppers on foil-covered baking sheet. Fill each with about 1 Tbsp. of the...
This recipe we got out of Louisiana Cooking mag made it and thought it was very good
Ingredients:
6 cups cooked rice
2 Tbsp. flour
3 Tbsp. shortening
1 cup diced celery
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1/2 can tomato paste
1 qt. water
2 qts. chicken broth
1 can clam chowder
1 bay leaf
1/8 tsp thyme
2 tsp salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 lb. link sausage, sliced
1 pkg. frozen perch fillets, cut in squares
1 pkg frozen okra (1-1/2 cups
1 lb shrimp, cooked
2 sprigs parsley
1 tsp. gumbo file'
Make roux by browning flour in melted shortening; add celery and onions and cook slowly until clear, Add other ingredients with exception of shrimp, file' and parsley. Simmer for at least 1...
Perhaps some of you have seen this e-mail, but I truly busted a gut when I read it, enjoy:
INEXPERIENCED CHILI TASTER
Notes From An Inexperienced Chili Taster, who recently was visiting Texas.
"Recently I was honored to be selected as an outstanding famous celebrity in
Texas, to be a judge at a chili cook-off, because no one else wanted to do
it. Also, the original person called in sick at the last moment, and I
happened to be standing there at the judge's table asking directions to the
beer wagon when the call came. I was assured by the other two judges (native
Texans) that the chili wouldn't be all that spicy, and besides they told me
I could have free beer during the tasting, so I accepted. Here are the...
My friends and I have always loved making and eating chili. One of the cool trends we have started locally is to pack our chili into empty (never used) paint cans for transportation and temporary storage. It is very convenient and clean. My question is just how safe these cans are for food grade material such as chili. Before I let this idea get out of hand I figure I should check into it.
Kato, man, you're going to love this.
For starters; if you don't have a waffle iron, the recipe works with both a crepe pan or a frying pan. But I made it in a waffle iron. If you use a crepe pan or frying pan, make crepes or pancakes with the batter instead of waffles.
This recipe served four. (2 adults and 2 kids) and there were no leftovers.
Waffle batter:
1/2 cup soya protein
1/2 cup gluten flour
2 eggs
1/2 cup milk
distilled water
Filling:
1 tbsp butter
1 tbsp olive oil
1/2 bag fresh spinach, washed, drained and minced
2 stalks celery, minced
2 cloves garlic, minced
1/2 onion, minced
1 cup grated cheese (I used a mix of old cheddar and jack)
Fresh Pumpkin seeds (or any other nut)
Fresh shelled hemp seeds (sesame seeds will do)...
1 lb shrimp cook it first
1 tsp fresh basil finely chopped
1 chile finely diced and seeded ( choose chile based on heat & use as desired
1 tbsp sesame oil
1/4 cup water chestnuts chopped
1/2 cup chicken stock
1/2 cup red or yellow bell pepper sliced thinly
pickled ginger to taste
salt
soba noodles
combine all but noodles & place in fridge
Sauce
1/2 cup mirin cooking wine
1/2 tsp Balsamic vinegar
2 tbsp soy sauce
2 tbsp brown sugar
1/2 cup chicken broth
place wine, vinegar & soy sauce in a pan heat to a gentle boil
add brown sugar & broth let simmer
when sauce thickens remove and serve
Noodles
prepare per package instructions
Easy Guacamole Recipe
2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1-1/2 Tbsp limejuice (or juice of 1 fresh lime)
Salt and pepper to taste
Peel avocados and remove the pit. Peel and mince the onion and the garlic. Chop the tomato. Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients. Serve cold with tortillas
Great recipe I created called Beer Battered Tacos!
Saute ground beef with onions and peppers, drain, add taco seasoning and water, cook down.
Now, take your ground beef, add shredded cheese, and roll up tight in a small flour tortilla (folded to seal all edges, like a burrito).
Dampen with a little water (rub water on them, don't submerge), then roll in flour. Next, dip in a beer batter (pancake mix with a can of beer and less milk added).
Deep fry until golden brown.
Serve with sour cream and chopped chives on top, salsa on the side, and a chilled Corona!
Try them! They're great!
Thanksgiving Stuffing Recipe.
1 loaf of sour dough bread (cubed)
3 stalks celery (diced)
1 stalk fresh fennel (diced)
1 large onion (diced)
1 lb. sausage (take casing off, and cook, then crumble)
4 apples (diced)
2 Habanero peppers (diced)
1/2 cup chicken broth if cooking in bird, double if cooking on stove
2 teaspoons salt
1 tablespoon pepper
8 oz. milk
Soak the bread in milk for a few seconds, don't let it soak long. Take out, place in bowl. Mix well with all ingredients. Stuff bird or cook on stove.
Seaweed Soup
1 package Dried nori (laver seaweed)
2 - 3 eggs (beaten)
1 can Chicken stock
1/4 tsp Sugar
1 tsp Salt (or to taste)
1 dash White or black pepper
2 stalks Green onions (minced)
1 tsp Dark sesame oil
1 small can slice bamboo shoots
1 small can slice water chestnuts
1/2 lb Ground pork (optional)
2 Tbsp Corn starch and cold water to thicken
Boil 1 can of chicken stock, with 2 - 3 cans water. My preference is to use either two chicken legs or 1 breast boiled in water and use the stock for a base. Then shred the meat for added flavor. Ground pork may be added but not necessary. Add the rest of the ingredients except for the beaten eggs. Bring ingredients to a boil and drizzle the eggs slowly to create an egg flowering effect...
CINDY REED IS THE ONLY BACK-TO-BACK TWO TIME WINNER OF THE CASI INTERNATIONL CHILI CHAMPIONSHIP, WHICH IS HELD EACH YEAR IN TERLIGUA, TEXAS. HER CHILI IS THE WINNINGEST CHILI IN THE COMPETITION CHILI CIRCUIT. NOW YOU CAN ENJOY HER CHAMPIONSHIP CHILI AT HOME. VISIT OUR WEB SIT @ www.cinchili.com AND BE YOUR OWN CHAMPION WITH THIS CIN-FUL CREATION.
As Texans by birth and at heart, we are really proud of our chili mix - a true taste of Texas! We have taken prizes at a number of competitions for this blend. Most recently we took an honorable mention - Judge's Choice at the 2004 Ottawa Winterlude Stew Cook off - just little old us against 30 restaurants!!!You will wonder how you ever made chili without it!
Make sure to check out our award winning authentic Texas chili recipe in our recipes section at www.carolinesrub.com!