From bounce@cheftochef.net Mon Jul 12 15:48:41 2004 Date: Sun, 11 Jul 2004 15:42:35 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Using Habanero Chilies (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Jamaican Jerk Chicken Mango Habañero Barbecue Glaze Habañero Mayonnaise Be warned, the habanero is about the hottest pepper on the planet and should be handled with care. I always use disposable rubber gloves when handling these peppers. The habanero is a small lantern shaped pepper that goes from green to orange to red when fully ripened. A fully ripened habanero is said to be sweeter, but I have never eaten one raw to confirm this! It boast a Scoville rating of around 400,000 which is about 40 times hotter than a jalapeno! It is gaining popularity among the hot sauce fanatics and is particularly good in marinades for seafood and shellfish. It is also a good match for fruity salsas, using melons and pineapple. Jamaican Jerk Chicken 1 tablespoon allspice, ground 1 tablespoon thyme, dried 6 cloves garlic, peeled and crushed 2 tablespoons fresh ginger, peeled and chopped 2 tablespoons dark brown sugar 1 teaspoon cinnamon, ground 6-7 whole, fresh habañero chiles 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper, freshly ground 1/4 cup olive oil 1/3 cup green onions, sliced 1/4 cup red wine vinegar 2-4 tablespoon lime juice 6 pounds chicken parts Combine all ingredients except chicken in food processor or blender. Process until smooth. Place chicken pieces in large glass pan. Rub with marinade. Lift skin and rub marinade underneath. Cover with plastic wrap. Refrigerate 2 hours or longer. Place chicken pieces on grill, skin side down. Baste frequently and turn every 10 minutes or so, cooking until chicken is done. Mango Habañero Barbecue Glaze Makes about 3 cups 2 tablespoons peanut oil 4 ripe mangoes, peeled, pitted and cut into 1/2-inch dice 1 white onion, peeled and cut into 1/4-inch dice 1 carrot, peeled and cut into 1/4-inch dice 1 fresh habañero chile, seeded and finely minced 1/2 cup champagne vinegar 1/2 cup ketchup l/4 cup sugar salt to taste In a saucepan, heat the peanut oil and sauté the mangoes, onion, carrot and habañero chile for 10 minutes over medium heat, or until the onions are soft and translucent. Deglaze the saucepan with the vinegar, and add the ketchup and sugar. Bring to a slow boil, reduce heat, and simmer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender and pulse. Strain through a medium sieve. If the sauce is too thick, add a little water to thin. Holds well for 2 weeks in the refrigerator. Serving suggestions: Use as a barbecue sauce with grilled seafood such as lobster, crab and scallops. Also great with pork. Can be brushed on as a glaze during cooking. Habañero Mayonnaise 2 tablespoons Dijon mustard 2 tablespoons honey 1/2 cup chopped fresh cilantro 1 teaspoon minced habañero chile 1 cup of prepared mayonnaise Combine first 4 ingredients in a food processor and pulse a few times to blend. Add the mayonnaise and blend just to incorporate. Store in a glass jar with a tight fitting lid in the refrigerator. This is an outrageously tasty topping for all kinds of appetizers, tacos and sandwiches Personal Chef Brian Koning www.personalchefmarketing.com Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/