2004 Recipes     Last Updated: June 11, 2004 


Main Courses: Deserts:
Burnin' Ribs
“Sweet Sixteen”: Sweet Corn and 16 Types of Peppers  
Texas Brisket
Green Chile Soup
Chipotle Chicken
Rocoto Grilled Chicken
Pig Newtons
Habanero / Herb Spaetzle
Serbian Bean Soup
Tzaziki (cool-down)
Raita (cool-down)
Instant Ice Cream
Hot Chocolate
Lemon Snow from Hell
Apple-Habanero Strudel
Red Savina Cherry-Blueberry Strudel

Other dishes, but for which we don't yet have recipes. Do you see yours here?

Red Tags Yellow Tags Green Tags
Dried red savinas
Hot party mix
Chinese sauteed Jalapenos
Smoked pasta
Linzer torte
Pizza bread
Lamb Vindaloo
Tuna pate
Roasted veggies w/ peppers   
Marinated mushrooms
Thai shrimp salad
Chinese spicy pot
Beef Enchilada Casserole
Spicy Trout
Sour cream dip
7-layer dip
Tuna pate
Muonic meat B (?)
Spicy Hummos
Rocoto grilled chicken
Channa Masala
Chile jam
Strawberry Surprise
Ice Cream
Chile chip cookies
Turkey Chili
Chicken enchiladas
Cool cucumber mint salad
Cream cheese & Picapeppa sauce
Pesto cheese ball
Serbian bean soup
Thai beef
Coconut chicken
Noodle Salad
Bean Dip
Pugliese bread
Gruyere cheese puffs
Fruit Salad (several)
Jalapeno chocolate cake
Mixed strudel
Fruit tart
Brownies (several)
Chocolate cake



Burnin' Ribs           Scott Ashkenaz

4 racks of baby-back pork ribs

Dry Rub
3 tbsp curry powder
1 tbsp kosher salt
5 tbsp brown sugar
3 tbsp ground cumin
2 tbsp ground paprika
1 tbsp ground cayenne
2 tbsp ground Red Savina™ habanero (or more (never less!), to taste)
3 tbsp curry powder
2 tbsp allspice
2 tbsp powdered ginger
1 tbsp granulated garlic (not garlic salt)
2 tbsp freshly ground black pepper

Peel membrane from ribs and rinse meat. Mix dry ingredients together, and rub into both sides and ends of meat. Allow meat to marinate for at least 8 hours in a refrigerator. Smoke ribs, meat side up, until meat is tender and pulls off the bone, approximately 3 hours. I kept them warm, wrapped in foil, in a 200° F oven for about 3 hours.


“Sweet Sixteen”: Sweet Corn and Sixteen Types of Peppers           Farai Chideya

The Onions
(requires: two onions, larger size; balsamic vinegar; olive oil; thyme) Carmelize two onions (red or yellow, medium to large).
Cut them in half and take off outer skin.
Soak them in a mix of:
1/3 cup of balsamic vinegar, 1/3 cup olive oil, 1 tsp thyme
Place onions cut side down in a cake pan or baking sheet w/ sides, anything that will consolidate some of the mix. Cover onions with mix. Bake for an hour at 350 or so, occasionally basting them with the juice.

The Corn
(requires roughly 16 oz cut corn)
At the same time prepare the corn.
I used a 16 oz bag of organic sweet corn.
You could also slice corn from the cob, probably 3 large ears sweet corn.
Drizzle a baking sheet w/ olive oil. Add cut corn. Put in oven at same time as onions. Occasionally turn/toss the corn. Let it roast until it shrivels a bit or (preferably) just starts to turn brown.

The Peppers
(requires a whole buncha different types of hot and mild peppers; olive oil; fresh basil)
I can’t guide you too well through acquiring the peppers. I went to Berkeley Bowl and got virtually every type of pepper they had—sixteen types.
I used a total of about 8 large, mild peppers: green/yellow/red bells.
A few largeish hot-ish peppers
A lot of tiny incredibly hot peppers, including those l’il green Vietnamese ones

Take the larger peppers (all of the mild ones and the larger hot ones), slice and de-seed, and roast in your broiler until the skin begins to blacken. (Depending on your kitchen setup, you will probably have to wait until the onions and corn are done.) You will have to do several pans. Lay them on top of each other so they steam, further loosening the skin.
Once all the larger peppers are roasted, you can turn to the little firey buddies. Slice them in rounds, seeds and all.
Put the l’il hot ones in a saucepan with some olive oil and about 2 tablespoons of chopped fresh basil. Sautee with the door/window/etc wide open so you don’t pepper spray yourself.
Once you eyes really start burning, the hot peppers are probably done. Put them aside. I put them OUTSIDE.
Return to the larger peppers and skin them, rubbing off the crip/loose skin. Some skin left is okay, except on particularly thick-skinned peppers. Some of those I had to scrape the meat from.
Chop the roasted peppers into bite-sized chunks. You should have a beautiful colorful array of red, yellow, and green. Put them in a large enough bowl to accommodate the other ingredients.

The Sauce
5 habaneros, diced, including seeds
about 1 tbsp olive oil
about 1/4 cup balsamic vinegar
about 1 tbsp sugar
(I also added about 2 tbsp of juice from pickled garlic)

Put in blender and let it rip!

Putting it all together:
(requires previous ingredients and pickled garlic)
Take the bowl of roasted peppers
Add the l’il hot ones.
Add the roasted corn.
Add the carmelized onions, chopped in generous chunks. (Be sure to discard any tough outer layers and chop/dice them, not too small.)
Add pickled garlic. I used roughly 6 oz of Loulou’s from the Berkeley farmer’s market. Chop them first, of course.
Add the sauce.
Mix well.


Texas Brisket           Scott Ashkenaz

24 pounds beef brisket, trimmed, but with the layer of fat remaining on one side
3 tbsp kosher salt
3 tbsp sugar
6 tbsp brown sugar
6 tbsp ground cumin
3 tbsp chile powder
4 tbsp ground paprika
3 tbsp ground ancho chile
3 tbsp ground pasilla chile
2 tbsp ground Red Savina™ habanero (or more (never less!), to taste)
1 tbsp ground Red Savina™ habanero placenta, to taste)
(note: leave out the above 2 Red Savina® habanero items for the Wimpy™ version)
6 tbsp ground black pepper


Green Chile Soup
Lacto vegetarian or chicken stock alternate
          Jim Maley

Soup stock
12 New Mexican Type Chiles (Anaheims, Ortegas etc.)
Heavy cream
Whole milk
Monterey jack cheese
Salt and Pepper

Make 1.5 quarts of soup stock. I use vegetable stock, but chicken broth can be used. Cook summer squash together with salt, several onion s and lots of garlic (to taste). Chard is another good ingredient for the soup stock. Now the trick is to heat it with chiles to taste. Roast twelve New Mexican type chiles in a 350 degree oven for about 20 to 30 minutes and slice or mince them finely and add to the stock. You may want to alter the amount of chile pods to suit the taste bud. You may use canned green chiles and even fresh jalapeños. Jalapeños will alter the taste, but none the less are wonderful. Anyway, bring the stock pungency up to your taste and then on to the cream.

Add one pint of heavy cream and one quart of whole milk to the warm stock and stir. After this warms, now slowly added shredded Monterey Jack to get the desired thickness for you soup and that is left up to you. Obviously you must really stir at this point to avoid burning on the bottom.

That's it and I think the keys are good stock, heated with a chiles to a pungency that you can live with. You may also use canned stock if desired. The Monterey Jack adds flavor and make it easy to thicken to just the right consistency.

Note: I like to have a package of green chile powder to add to the mix if the soup is not pungent enough, You can make this from dried chiles or buy from Arizona/New Mexico spice sources.


Chipotle Chicken           Greg Walcott

You basically need chicken and canned chipotles (in adobo), plus chicken stock and tomato paste to extend and dilute the chipotle/adobo, and for thinning for thickening respectively. To this add as many as whatever kinds of other onions, hot/mild peppers, etc., you like. I used sun-dried tomato paste instead of regular tomato paste, and some red and yellow bell peppers, to add sweetness to offset the smoky chipotles and the eight habaneros =8-0

4 skinless chicken breasts
1 14 oz. can Swanson's 99% fat free garlic flavored chicken stock
1 small Trader Joe's sun dried tomato paste
3 7oz cans La Costeña chipotles in adobo
1/2 orange bell pepper diced
1/2 yellow bell pepper diced
1 pasilla chile diced
1 white onion diced
8 habaneros finely minced

Cut the stems off the chipotles and cut them into slightly smaller pieces.
Put the chipotles, adobo and some chicken stock into a medium (~4-qt) stockpot.
Cut the chicken into chunks about 1 to 1.5 inches.
Sauté vegetables in olive oil in a skillet and add to the stockpot.
Brown the chicken in the skillet, adding oil as needed, and transfer the chunks the stockpot.

Put the stockpot on medium until it starts to boil, then reduce to simmer and cover.
Add paste to thicken or stock to thin, simmering several hours, stirring occasionally.

I ended up using all the stock and paste and simmering overnight, adjusting the lid to allow some reduction.
You can also use a crock pot.


Rocoto Grilled Chicken           Joe Carrasco

3 each dried Rocoto chile peppers -- rehydrated
1/3 cup olive oil
3 cloves garlic
2 tablespoons fresh oregano -- chopped
1 each lime juice
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin powder
6 each boned and skinned chicken breasts

You can use fresh rocotos but dried gives a bit of a smokey flavor that is preferred. Rehydrate 3-6 peppers in 1/4 cup water for at least 2 hours.

Combine rehydrated rocoto/water mixture with olive oil, garlic, oregano, and juice of one lime in a food processor and liquefy.

Transfer to large freezer zip lock bag and add salt, pepper, & cumin and mix.

Add chicken breasts to bag and mix more. Allow to marinade overnight in refrigerator.

When ready to cook, pre-heat grill at 400 deg. Transfer chicken directly from bag to grill. Baste with leftover marinade for added heat and turn as needed.

When done, remove from grill and allow to rest for 2-3 minutes. Slice and serve with orange wedges.


Pig Newtons©           Scott Ashkenaz

Pulled pork
5-pound pork butt
1 tbsp kosher salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp ground paprika
2 tbsp ground ancho chile
2 tbsp ground pasilla chile
2 tbsp ground Red Savina™ habanero (or more (never less!), to taste)
2 tbsp ground black pepper

Rub the pork butt (without smiling), and allow to sit, refrigerated for at least 8 hours. Bring to room temperature, and then smoke to an internal temperature of 165° F, to where the meat is starting to fall apart. Allow to rest for 5 to 10 minutes, and then shred meat. (This will make more than is needed for the Pig Newtons, but you can probably figure out what to do with extra pulled pork.)

Pulled pork filling
2 tbsp oil
1 large yellow onion, thinly sliced
3 cloves garlic, crushed and chopped
3 cups pulled pork (above)
5 Red Savina habaneros, julienned
2 tbsp cinnamon powder
3 tbsp Hotsy-Totsy honey (honey which has been marinating habaneros for at least 2 weeks)
Salt and pepper to taste

In a large heavy skillet or wok, sauté onions and garlic in oil until they just start to carmelize. Add pulled pork, habaneros, and cinnamon, and continue to sauté. Add honey, mixing well, and salt and pepper to taste. Set aside to cool and then refrigerate.

3 c Flour, sifted
1/2 ts Salt
1/2 ts Cinnamon
1 tbsp ground Red Savina membranes
2/3 c Butter or margarine
1/2 c Brown sugar - dark, firmly packed
1/2 c Brown sugar - light, firmly packed
2 Egg whites
1 ts Vanilla
Sift flour with salt, cinnamon, and chile powder. Cream butter and sugars until very fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough and chill 2 to 3 hours or more.

Making the Pig Newtons©
When croute dough has chilled long enough, preheat oven to 350° F. Roll out dough, 1/3 of batch at a time, 1/4 inch thick. Try to make a layer about 6" wide and 18" long, but don't make it too thin. Use a little flour to prevent sticking. Place 1/3 of pig mixture in the center and fold dough around filling, making a long tube. Try to work quickly so that all materials stay cool. Repeat for remaining portions.

Flatten tubes slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 30 minutes until lightly browned and just firm. Cool on racks. Cut into 1" Pig Newtons.



Gulasch     Roswitha Remling

4 Tbsp ... Lard (or olive oil)
4 Tbsp ... Olive oil
10 lbs ... Beef (shoulder tips, cut in 1" cubes)
7 lbs ... Onions, minced
10 gloves ... Garlic, minced
3 cups ... Red Wine
2 Tbsp ... Vinegar
3 containers ... Paprika
3 small cans ... Tomato paste
10 ... Laurel leaves
Salt, Pepper, Caraway, Oregano - to taste

In a HUGE pot (or in shifts) heat lard and olive oil, and brown beef on all sides quickly.
Add onions and garlic and saute until translucent.
Add rest of the ingredients and slowly cook for at least 90 minutes.
Adjust seasoning. Serve with spaetzle, beer and rolls. Tastes even better after one week.



Habanero / Herb Spaetzle     Roswitha Remling

1 ... egg
1/2 tsp ... salt
1 tsp ... habanero powder
1/2 tsp ... dried dill
1/2 tsp ... Herbes de Provence (dried)
3/4 cup ... flour (white, bread or AP)
1/3 cup ... water

For the Wimpy Hotluck 2004, I made this recipe 6 times. A single amount should be enough as a side dish for 4 people.

Start large pot of water boiling (add some salt).
Once the water boils - Beat egg well, add salt and spices, and mix well.
Add rest of ingredients and mix well.
Drop into boiling water with "Spaetzle-Hobel" and take out after they rise to the top.
Rinse with cold water and drain well, if not served immediately.

Note: A very coarse colander or teaspoon can be used instead of the "Hobel" to make small or larger dumplings.



Serbian Bean Soup     Roswitha Remling

300 g ... dried white beans
300 g ... dried red beans
300 g ... dried black beans
3 ... bouquet garni
Several twigs ... lovage to taste
3 ... laurel leaves
6 ... onions, minced
6 ... red bell peppers, coursely chopped
9 tbsp ... olive oil
10 gloves ... garlic, minced
3 small cans ... tomato paste
1 1/2 cups ... dry red wine
2 tbsp ... majoram
Salt, pepper, cayenne to taste

For the Wimpy Hotluck 2004, I divided this recipe into two parts - one wimpy, and one with a little more spice with more cayenne.

Wash beans and soak over night.
Bring beans to a boil in soaking water, adding bouquet garni, lovage, and laurel leaves. Cook for 1 hour.
In the meantime, saute bell peppers, onions, and garlic in the olive oil until onions are translucent. Add tomato paste, and mix well. Add red wine, and let simmer for 5 minutes.
Remove bouquet garni, laurel leaves and lovage from beans.
Add onion mixture and majoram to beans, and add as much water as needed (this can be like stew or soup, I kept it more like a stew)
Bring to a boil, and adjust taste with salt, pepper, and cayenne.

Source: The base for this recipe was Serbische Bohnensuppe II


Tzaziki (Greek yogurt sauce)     (adapted from original from Greece via Cornelia Engel in Germany)           Roswitha Remling

1/2 quart ... sour cream
1/2 quart ... yogurt
3 bulbs ... garlic, crushed and chopped
5 large ... cucumbers, peeled and diced
2 tbsp ... evoo (extra virgin olive oil)
Salt, white pepper to taste

Mix sour cream and yogurt.
Add chopped garlic, cucumbers, and seasonings and mix well.
Allow to sit for at least 1 hour in refrigerator before serving.


Raita (Indian yogurt salad, as interpreted by an Austrian)               Roswitha Remling

1 quart ... plain yogurt, extra-rich or Russian or Mediterranean, if possible
1 quart ... sour cream
6 medium ... tomatoes, coarsely chopped
4 medium ... green peppers, coarsely chopped
1 medium ... sweet onion, coarsely chopped
1 tbsp ... mint, fresh and finely chopped
1 tbsp ... coriander, fresh and finely chopped
1 tsp ... grated lemon or lime zest
2 tbsp ... evoo
1 tsp ... black mustard seeds
1 tsp ... coriander seeds
1 tsp ... cumin seeds
1 tsp ... fennel seeds
Salt .. to taste

Mix yogurt and sour cream.
Add vegetables, fresh herbs, lemon, and evoo. Mix well.
Mix seeds, dry roast them until just getting fragrant, crush them and add them to yogurt mixture.
Add salt to taste, and let rest for at least 2 hours in refrigerator (preferably over night).


Hottermelon           Scott Ashkenaz

I was hoping to add a ® to this, but I'm not happy with how it turned out

4 Red Savina Habaneros, cut in half
4 slices ginger
4 slices lemon
750 ml Vodka
1 large (15 pounds) watermelon

Push habaneros, ginger, and lemons into neck of vodka bottle. Allow to sit for 2 months.

About 5 days before you plan to serve, cut 1 or 2 holes in watermelon (depending on size), and insert funnels. Pour vodka into funnels. Keep refilling as vodka is absorbed into melon. Keep the melon chilled as you do this.

To serve, cut into serving-sized slices. Gloves are recommended.


Instant Ice Cream              Scott Ashkenaz

1.5 pint milk
1.5 pint heavy cream
12 oz. sugar
1 vanilla bean, split and scraped
1 tsp cinnamon
1 tbsp Red Savina powder
12 egg yolks, beaten
1 cup cherries, pitted and halved
1 cup good quality bittersweet chocolate chips
1.5 liters liquid nitrogen

Place the milk, cream, half of the sugar, and the vanilla bean into a saucepan. Bring the mixture to the boiling point.

Blend the egg yolks with the remaining sugar.

Temper the egg yolk mixture into the hot milk mixture. Stir in 1/4 cup chocolate chips, cinnamon, and chile powder. Heat to 180° F.

Strain through a fine-meshed strainer into a container in an ice bath. Allow the mixture to cool completely.

Fold in remaining chocolate chips and cherries. Refrigerate overnight.

Place mixture into a large stainless steel mixing bowl. Wear cryo gloves and be careful about any liquid nitrogen spills. While an assistant slowly pours in the liquid nitrogen, stir the mixture. (Dan Scott figured out that it is good to make pits in the mixture for the nitrogen, and then fold the mixture over it.)

Spoon and eat!


Hot Chocolate              Art Pierce

Made by Richard Donnelly Chocolates

He says: Chocolate, pecans and smoked savina powder.

I am trying to get him to say: Chocolate, smoked savina powder and pecans.



Lemon Snow from Hell              Roswitha Remling

2/3 cup ... sugar
1 envelope ... gelatin, unflavored
1 1/2 cups ... water, boiling
1/3 cup ... lemon juice, fresh
1/4 tsp ... lemon zest
1/2 tsp ... habaneros, finely chopped
1/2 tsp ... Red Savina, finely chopped
3 ... egg whites

Combine sugar and gelatin in a large bowl. Add boiling water. Stir until gelatin is dissolved.
Add lemon juice, zest, and peppers.
Chill mixture until syrupy (in freezer or fridge).
Once the mixture is chilled, beat the egg whites until stiff.
Fold egg whites into syrupy mixture, and beat for about 5 minutes until it begins to thicken slightly.
Pour into serving dish and chill for at least 2 hours. (Preferrably sideways, so the peppers don't all sink to the bottom.)

Source: This recipe was modified from the "Private Collection, recipes from the Junior League of Palo Alto - Mid Peninsula"


Apple-Habanero Strudel
Red Savina Cherry-Blueberry Strudel
             Roswitha Remling

250 g ... flour (white or bread, not whole wheat)
1 Tbs ... evoo
1/2 cup ... water

Note: For the Wimpy Hotluck 2004, I made this recipe 6x and then made 4 strudels. However, I recommend to ***NEVER*** make a strudel larger than the individual recipe. Bigger is ***NOT ALWAYS*** better. Too much filling makes the strudel extremely hard to serve.

Mix ingredients until dough has bubbles. (Starting with a machine is fine, but hand kneading will be necessary to make it smooth and satiny.)
Rest dough in warm dry place (covered with cling wrap) for at least 30 minutes.
On a floured sheet start rolling and then pulling out the dough, until it becomes very thin.
Cover 2/3 of the dough with bread crumbs and fruit mixture, except on the borders.
Apply softened butter to the borders and the uncovered 1/3 of dough.
Roll strudel using the sheet, folding in the borders, and finishing with the uncovered third to cover the outside.
Bake strudel on greased cookie sheet or ungreased Bake-o-glide in a preheated 425 deg. F oven for 35 - 50 minutes, or until it is GBD (golden brown and delicious). Brush with melted butter every 15 minutes while baking.
Serve warm or at room temperature, not hot.

Filling: Apple ( Wimpy / Spicy )                                              Note: This is a single strudel amount
2 lbs ... apples, coarsely chopped
50 g ... butter for filling
80 g ... bread crumbs (plain)
50 g ... sugar
1 tsp ... lemon zest
80 g ... raisins
50 g ... butter (for strudel ends and while baking), more if necessary
For Spicy ADD:
3 tbsp ... cinnamon
3 tbsp ... fresh ginger, finely grated
10 ... habaneros, finely chopped

Filling: Cherry - Blueberry ( Wimpy / Spicy )                      Note: This is a single strudel amount
1 lbs ... blueberries
1 lbs ... cherries
50 g ... butter for filling
80 g ... bread crumbs (plain)
50 g ... sugar
1 tsp ... lemon zest
80 g ... raisins
50 g ... butter (for strudel ends and while baking), more if necessary
For Spicy ADD:
3 tbsp ... cinnamon
6 tbsp ... Red Savina, finely chopped

In a skillet, melt the butter for filling.
Add bread crumbs, sugar, lemon zest and cinnemon (if applicable).
Stir until fragrant and browning.
Spread mixture, fruit and other ingredients on the dough and bake as described above.


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