2005 Recipes     Last Updated: 20 November 2005 

  

Main Courses: Deserts:
Burnin' Ribs
10-Savina Cherry Pomegranate Pork  
Texas Brisket
Puerco Pibil - Yucatan-style Pork Shoulder
Spring Rolls from Hell
Turkey Green Chile stew
Tzaziki (cool-down)
Raita (cool-down)
Gingerbread Pear Cobbler
Jalapeno or Habanero or Three-Chile Corn Bread
Petites Fires

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

Red Tags Yellow Tags Green Tags
Chipotle chocolate w/ pistacios (Donnely)
Sausage stuffed shells w/ habanero
Squash, hab, ginger, garlic
Habanero chocolate chip cookies
Lime habanero cheesecake
Thai chicken veggie wraps w/hummus
Chicken Enchilada tepin
Potato Enchilada - Calvin's red
Marty's extra special Henry's Hunan
Habanero beef
Pork Vindaloo
Baiser Provencal
Demon rum chocolate coated strawberries
Demon blueberry
Khichri
Chocolate orange ancho cake
Green Thai chickenChicken & veggie Jambalaya
Exploding beef Rendang
Oatmeal raisin cookies
Thani chicken wraps

Lemon & clove teabread
Wasabi cashews
Dagrba organic chocolate
Sate beef
Guacamole

  

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.

  

10-Savina Cherry Pomegranate Pork           Eric Gower

5 pounds pork butt, sliced into large pieces
ancho powder
freshly ground black peppercorns
citrus (or other) salt
olive oil
1 large onion, minced
10 red savinas, veins and seeds removed
1/2 cup fresh carrot juice
1/4 cup pomegranate concentrate (or pomegranate molasses)
2 pints fresh cherries, pitted
1 pound green beans, ends trimmed
1 mango, skinned and chopped roughly

Liberally (really liberally) coat the pork pieces with ancho powder, salt, and black pepper. In a large skillet or wok, heat some olive oil (max flame), and brown the meat, working in batches if necessary (don't overcrowd the pan). Transfer to a large clay pot or Dutch oven, and preheat oven to 325.

Using the same wok that you browned the pork in, heat up a little more oil and add the onions and savinas. Consider wearing a gas mask. Saute till soft, and add to the pork. Add the carrot juice and pomegranate concentrate, stir,and cook, with the lid on, for 2 hours. Remove from oven, mix thoroughly, and add the cherries. Cook for another hour, this time with the lid off. Taste it. Need salt? More than likely, so add some more. Tart enough? If not add more pomegranate. Add the green beans and mango, and cook for another hour or so, no lid. Cook until liquid disappears and the pork is falling-apart tender. You can finish it off on top of the stove, or in the oven. Taste for salt!

  

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

  

Puerco Pibil - Yucatan-style Pork Shoulder           Michael Berch
(medium hot)
Recipe by Robert Rodriguez from the movie "Once upon a Time in Mexico"
Modified & cooked by MCB

Pork
Spices
Garlic
Salt
Habanero peppers
Chipotle pepper
Orange juice
Lemon juice
Vinegar
Tequila

  

Spring Rolls from Hell           Scott Ashkenaz

Stir-fry Lemon-chile Shrimp
8 servings
64 ounces raw shrimp, shelled & deveined
1/4 cup soy sauce or tamari soy sauce
1/4 cup honey
3/4 cup fresh lemon juice
3 tablespoons tamarind paste
1 tablespoon hot chili oil (the kind with ginger & garlic oils)
1/2 teaspoon garlic powder
3 tablespoons pureed red savina 1/2 cup fresh cilantro, minced

In a plastic zipper bag, combine ingredients. Shake to mix thoroughly, then add shrimp and toss in bag to coat thoroughly. Refrigerate 2 hrs.

Stir-fry in medium-hot skillet until shrimp are pink and cooked through, about 3 to 4 minutes.

Reduce sauce, drizzle over shrimp

Stir-fry Chile Tofu
8 servings
16 ounces firm tofu, pressed, drained, dried and cut into 1" squares 1/3" thick
1/4 cup soy sauce or tamari soy sauce
1/4 cup honey
1/4 cup fresh lemon juice
3 tablespoons lemon grass, very finely chopped
3 tablespoons cilantro, chopped
3 tablespoons hot chili oil (the kind with ginger & garlic oils)
1 tablespoon chopped garlic
3 tablespoons pureed red savina

In a plastic zipper bag, combine ingredients. Shake to mix thoroughly, then add tofu and toss in bag to coat thoroughly. Refrigerate 4 hrs.

Stir-fry in medium-hot skillet until tofu squares are crispy, about 7 minutes.

Reduce sauce, drizzle over tofu

Pickled Shredded Carrots
1/2 pound carrots, shredded
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon habanero flakes
4 dried Red Savinas

Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

Spring Rolls
Makes 8 rolls
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half (see above recipe)
16 1" squares cooked tofu (see above recipe)
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons julienned fresh mint leaves
3 tablespoons chopped fresh cilantro
4 tablespoons shredded pickled carrots (see above recipe)
4 julienned shredded Red Savina and Rocoto peppers 2 leaves cabbage, chopped

Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Dip one wrapper into large bowl of hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves or tofu, a handful of vermicelli, basil, mint, cilantro, cabbage, carrots, and chiles, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Cut rolls diagonally. Serve with the following dipping sauces

Nam Phet (hot dipping sauce)
by Col. I.F. Khuntilanont-Philpott
7 Parts prik ki nu daeng (red birdseye chilis)
3 parts pureed Red Savina
2 Parts khing (ginger)
1 Part kratiem (garlic)
4 Parts nam makham piag (tamarind juice)
4 Parts nam manao (lime juice)
2 Parts nam pla (fish sauce) or soy sauce

Combine in blender. Keeps in refrigerator for several weeks.

Peanut Dipping Sauce
4 teaspoons fish sauce or soy sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
1/2 teaspoon sesame oil
1/4 teaspoon sesame seeds
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
4 tablespoons Sriracha or nam phet
2 tablespoons pureed Red Savina

Combine in blender. Keeps in refrigerator for several weeks.

  

Bruce Aidells' Turkey Green Chile stew           Modified by Francis Crimi and Carrie Olejnik
Serves 6

1/2 lb Soy Chorizo, removed from casings (can use pork, chicken or turkey chorizo as substitute)
3 cups chopped onion
2 tablespoons chopped garlic
2 tablespoons chili powder or to taste
1 teaspoon cumin
Salt and freshly ground black pepper
2 cups chicken stock
6 fresh or canned tomatillos, finely chopped
1 cup canned diced tomatoes
6 poblano chiles (may be labeled pasilla in the market), fire-roasted, peeled, seeded and chopped
5 jalapenos, chopped
6-10 Serrano Chiles, Chopped
1/2 cup cilantro stems, chopped; reserve leaves, chopped separately, for garnish
2 tablespoons lime juice, plus more for serving
2 pounds cooked turkey meat, cut into 1-inch chunks or shredded
2 Teaspoons Ground Dried Red Savinas Habaneros powder

Heat large, heavy-lidded pot or Dutch oven over medium heat and add chorizo. Cook 5 minutes, stirring occasionally and breaking up meat.

Add onion and garlic. Cover, cook and stir 10 minutes.

Stir in chili powder and cumin to coat onions.

Add chicken stock, tomatillos, tomatoes, poblano chiles, serranos, jalapenos, cilantro stems and 2 tablespoons lime juice, 2 teaspoons Red Savinas Habanero powder.

Bring to boil, then reduce to simmer.

Cook uncovered 20 minutes, then add turkey and cook 10 minutes more.

Adjust seasoning with salt, pepper and lime juice.

Serve with chopped cilantro leaves in soup bowls over rice or grits, or serve as is with beer and warm tortillas.

Per serving: 535 calories, 58g protein, 23g fat (8g saturated), 23g carbohydrate, 1,014mg sodium, 150mg cholesterol, 5g dietary fiber.

  

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).

  

Gingerbread Pear Cobbler           Cynthia Dyer-Bennet

The pears are partially baked, covered with gingerbread batter and baked again. Other fruit, such as peaches or apples, may be used in place of pears.

INGREDIENTS
6 large firm ripe pears, peeled, cored and sliced
2 T Fresh lemon juice
3/4 cup sugar
2 eggs
3/4 cup milk
1/3 cup Molasses
3 T Grated fresh ginger
1/3 cup sugar
2 cup flour
3/4 t salt
1 1/2 t baking soda
3/4 t baking powder
1 T ground ginger
3/4 t nutmeg
1/2 t cinnamon
2 T butter (at room temperature)

DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9" x 13" baking pan.

Mix the pears with the lemon juice and sugar; place in the pan. Bake for 20 minutes.

For the topping: Using an electric mixer, beat the egg until foamy. Add the milk, molasses, sugar and fresh grated ginger; beat until well blended.

Sift together the flour, salt, soda, baking powder, dry ginger, nutmeg and cinnamon. Add the butter and the dry ingredients to the liquid ingredients and beat until well blended. Pour over the pears and bake for an additional 30 minutes.

Serve warm, garnished with dollops of whipped cream, if desired.

  

Jalapeno or Habanero or Three-Chile Corn Bread              Joel Sassone

Water (80 F/27 C): 1 cup
Oil: 3 TBL
Canned whole kernel corn: 1 cup
Jalapeno peppers, well drained: ˝ cup (I doubled the amount in the original recipe, and I replaced with regular habaneros for the habanero version, or a mix of yellow chilies, Japanese red chilies, and green Serrano chilis for the three-chili version)
Sugar: 2-1/2 TBL
Salt: 1-3/4 tsp
Bread flour: 4 cups
Corn meal: 2/3 cup
Fresh cilantro, chopped: 4 tsp
Active dry yeast: 2-1/4 tsp (or 2-3/4 tsp if you use rapid white bread course)

Follow the regular instructions for making white bread in your bread maker, but be sure to add the chilies and corn when the bread maker beeps during kneading (the time you usually add fruit or nuts). Use a spoon to help distribute the chilies within the bread during the kneading process, or they will all be pushed to the outside (crust) of the bread.

I’m sure some of you chilimongers can dream up peppier versions of this bread, so let me know if you come up with anything tasty!

  

Two of the Petites Fires              Roswitha Remling

Adapted from http://www.fetesandfestivals.com.au/recipes.htm

Turkish delight
Makes 80 pieces.
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornflour
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
2 tablespoons Red Savina powder
1 cup icing sugar

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage. Remove the pan from the heat.

In a second large heavy saucepan over medium heat, stir together 1 cup cornflower and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Slowly pour the hot sugar, water, and lemon juice syrup into the cornflower mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Stir in the rosewater and pepper. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Sift the icing sugar and the remaining 1/4 cup cornflower onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well.

Honeycomb
6 tbs white sugar
2 tbs golden syrup
2 tsp water
1 tablespoon ground black pepper
1 tablespoon ground Lemon Bacatum
1 tsp bicarbonate of soda

Place sugar, golden syrup, water and pepper in a heavy saucepan and stir over a gentle heat until the sugar is dissolved

Bring to the boil and boil for seven minutes

Remove from the heat and quickly add the bicarbonate of soda

At this point the mixture will froth

Stir quickly and pour into a greased 28x18cm lamington tin

As the mixture starts to cool, mark into pieces

When cold, break into pieces and wrap in cellophane

If making a few days in advance, make sure you store in an air tight jar

 


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