[CH] Habbies
muddy@ibm.net
Tue, 17 Feb 1998 12:06:14 cst
For you habi enjoyment
---------- Recipe via Meal-Master (tm) v8.05
Title: Conch and Lobster Ceviche
Categories: Toohot, Hot, Seafood
Yield: 6 servings
2 c Cleaned and diced fresh
Conch (or frozen, thawed)
2 c Diced poached spiny lobster
(about 2 lobsters)
1/2 sm Red onion, diced
3 Scallions, sliced on the
Diagonal
1/2 sm Red pepper, diced
1/2 sm Yellow pepper, diced
1/2 sm Green pepper, diced
1/2 sm Papaya, peeled, seeded and
Diced
2 To 4 jalapeno or Serrano
Peppers, chopped finely
(seeds optional)
1/2 bn Chopped fresh cilantro
1/2 bn Chopped fresh basil
1/2 bn Chopped fresh mint leaves
1 tb Grated fresh ginger
1/2 Lime, juiced
1/4 c Rice wine vinegar
1/2 c Extra virgin olive oil
Salt and pepper to taste
pn Habanero powder (optional)
In a medium bowl, combine all ingredients and mix well. Season to
taste.
Marinate for about 3 hours in the refrigerator, tossing occasionally.
Just
before serving, adjust seasonings. Freeze stemmed glasses and fill with
ceviche. Serve with a basketful of crispy corn chips.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6314
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---------- Recipe via Meal-Master (tm) v8.05
Title: Jicama Pancakes
Categories: Toohot
Yield: 4 servings
1 1/2 c Shredded jicama (see Note)
Juice of I lemon
2 tb Grated onion
I large egg, beaten
I tablespoon all-purpose
Flour
1/2 ts Salt
1 ts Minced habanero chile
1 Russet potato, peeled
3 tb Vegetable oil, or as needed
Toss the jicama in a colander with the lemon juice and let sit for 15
minutes. Using your hands, squeeze as much water as you possibly can out
of
the jicama, a handful at a time. Spread on a doubled layer of paper
towels
and blot with more paper towels. In a large bowl, toss the jicama with
the
onion, egg, flour, salt, and chili. Toss well to be sure the chile is
evenly distributed in the mixture. Grate the potato into the bowl on the
largest hole of the grater and toss again.
In a large cast-iron skillet, heat I tablespoon of the oil over
medium-high
heat until very hot. Form the mixture into 2 1/2-inch patties and saute
them in batches, turning with a metal spatula when brown on one side,
until
crisp and brown. Add more oil to the skillet as necessary and keep the
pancakes warm on a paper towel-lined baking sheet in a warm oven while
you
finish cooking the rest. Serve warm.
Yield: 6 to 8 servings
Note: remove the outer brown layer of skin from the jicama. Shred on the
largest hole of a grater.
TOO HOT TAMALES SHOW #TH6240
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---------- Recipe via Meal-Master (tm) v8.05
Title: Jerk Chicken (Grilled Spicy Marinated Chicken)
Categories: Live
Yield: 10 servings
2 c Finely chopped scallion
2 Scotch bonnet or habanero
Chilies, seeded and minced
(wear rubber gloves),
Or 1 tablespoon Scotch
Bonnet Pepper Sauce* plus,
If desired,
Additional Scotch bonnet
Chilies for garnish
2 tb Soy sauce
2 tb Fresh lime juice
5 ts Ground allspice
3 ts English-style dry mustard
2 Bay leaves, center ribs
Discarded and the leaves
Crumbled
2 Garlic cloves, chopped
1 tb Salt
2 ts Sugar
1 1/2 ts Dried thyme, crumbled
1 ts Cinnamon
5 lb Chicken parts, the wing tips
Discarded
Vegetable oil for brushing
The grill
*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San
Luis
Obispo, CA 93403, Tel. (800) 462-3220
Make the marinade: In a food processor or blender puree the scallion,
the 2
chilies, the soy sauce, the lime juice, the allspice, the mustard, the
bay
leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
Divide the chicken parts between 2 heavy-duty resealable plastic bags
and
spoon the marinade over them, coating them well. Seal the bags, pressing
out the excess air, and let the chicken marinate, chilled, turning the
bags
over several times, for at least 24 hours and up to 2 days.
On an oiled rack set 4 to 6 inches over glowing coals grill the chicken,
in
batches if necessary and covered if possible, for 10 to 15 minutes on
each
side, or until it is cooked through. Transfer the chicken as it is
cooked
with tongs to a heated platter, keep it warm, covered loosely with foil,
and garnish the platter with the additional chilies.
Yield: 10 servings as part of a buffet
COOKING LIVE SHOW #CL8909
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---------- Recipe via Meal-Master (tm) v8.05
Title: Caribbean Rub or Jerk Rub
Categories:
Yield: 1 servings
------------------------GRILLIN' & CHILLIN'
#GR3620------------------------
6 tb Garlic, minced
6 tb Onion, minced
6 tb Dried minced onion
2 tb Allspice
1 tb Dried ground chipotle
2 tb Hungarian paprika
2 tb Brown sugar
4 1/2 ts Minced fresh thyme
4 1/2 ts Cinnamon
1 1/2 ts Nutmeg
1/2 ts Ground habanero
2 Lemons; Zest of
In a bowl combine all ingredients.
Nutritional information per serving: xx calories, xx gm protein, xxx mg
cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x
gm
sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories
from
fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot)
com (change characters as needed, this is to prevent bulk E-mailers from
capturing my address), moderator of GT Cookbook and FringeNet Lowfat &
Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage
http://ourworld.compuserve.com/homepages/SylviaRN
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Grilled Corn With Chiles
Categories: Toohot
Yield: 4 servings
6 Ears fresh sweet corn, husks
On
1 Habanero pepper, seeded,
Stemmed and lightly toasted
1 Chile negro, seeded, stemmed
And lightly toasted
5 1/2 tb Whole black peppercorns
1/2 bn Thyme leaves
1/2 bn Cilantro, chopped
4 Garlic cloves
2 tb Olive oil
1/2 ts Salt
Preheat the grill. Pull down the corn husks, but don't remove them.
Extract
the silk and rewrap the husks around the corn. Soak the ears in cold
water
for 30 minutes.
In a blender or food processor, combine the remaining ingredients. Pulse
intermittently to make a paste.
Remove the corn from the water, pull back the husks and drain
thoroughly.
Spread the paste over the kernels. Rewrap the husks, then arrange the
corn
on the hot grill. Cook, turning often, for about 15 minutes, or until
the
husks are lightly charred. Serve in the husks.
Optional serving style: After removing corn from water, drain, rewrap in
husks and grill. When done, remove from grill, cut corn into 1 inch
rings
and toss with the chile paste. Serve in a bowl.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6318
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pan Fried Squab With Apricot Glaze And Cornbread Stuffing
Categories: Hot
Yield: 4 servings
6 Squab
6 sl Bacon
1 lg Yellow onion, chopped
2 Ribs celery, chopped
1/2 c Dried apricots, chopped
1 1/2 c Chicken stock
1/2 bn Parsley, chopped
3 1/2 c Cornbread, diced and
Toasted
3 Shallots, peeled and diced
1/2 c Apricot brandy
1/2 ts Powdered Habanero chile
1/2 c Orange juice
Sea salt
Freshly ground black pepper
Preheat the oven to 375 degrees. Wash and dry the squab. In a
medium-size
heavy skillet, over a medium heat, fry the bacon until crisp. Drain on
paper and crumble. Reserve the bacon grease.
Add the onion to the skillet and saute 3 to 5 minutes, or until
transparent. Add the celery and cook 2 to 3 minutes more. Add the dried
apricots and stock. Return the bacon to the skillet and add the parsley.
Place the cornbread in a large bowl. Pour the entire contents of the
skillet over the cornbread and toss well to coat.
Season the squabs inside and out with salt and pepper and stuff with the
cornbread stuffing. Truss the squabs.
In a large cast iron skillet, heat the reserved bacon fat. Saute the
squabs
until brown on all sides, turning often. Transfer the squabs to a baking
dish and place in the oven for 15 minutes and reduce heat to 350
degrees,
bake another 20 minutes glazing every 5 minutes. In the same skillet,
saute
the chile powder. Add the orange juice and cook until slightly
thickened.
Glaze the squab every 5 minutes as they finish roasting for 15 minutes.
Serve with steamed broad beans. Yield: 6 servings
TOO HOT TAMALES SHOW #TH6283
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---------- Recipe via Meal-Master (tm) v8.05
Title: Habanero Sauce
Categories: Toohot
Yield: 4 servings
3 Plum tomatoes
1 To 3 fresh habanero chilies
2 Garlic cloves, unpeeled
1/4 c Water
Juice of one orange
Juice of one grapefruit
Salt and fresh ground pepper
To taste
Heat cast iron skillet over medium low heat. Add tomatoes, chilies and
garlic. Pan roast until tender and brown on all sides, turning
frequently,
about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems
from
chilies; add chilies to blender. Peel garlic and add to blender. Add
water,
orange juice and grapefruit juice. Puree until smooth. Transfer to
medium
bowl. Season to taste with salt and pepper. Serve at room temperature.
TOO HOT TAMALES SHOW #TH6343
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---------- Recipe via Meal-Master (tm) v8.05
Title: Roasted Venison With Habanero Sauce
Categories: Toohot
Yield: 4 servings
2 ts Coarse salt
1 ts Fennel seeds, toasted
1 ts Cumin seeds, toasted
1 ts Coriander seeds, toasted
1 ts Black peppercorns
2 12 ounce venison
Tenderloins
Habanero Sauce (see recipe)
4 Green onions, thinly sliced
On diagonal
Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with
mortar and pestle. Rub venison on all sides with mixture. Cover and
refrigerate overnight.
Preheat oven to 450 degrees. Pan sear until browned and transfer to oven
to
roast until medium rare, or desired degree of doneness. Transfer venison
to
work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange
on
platter. Spoon Habanero Sauce over. Sprinkle with green onions.
Yield: 8 servings
TOO HOT TAMALES SHOW #TH6343
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