[CH] LAST TWO AIRINGS: EAT THE HEAT : On Food Network TV (with a little bit
Art Pierce (pierces@cruzio.com)
Wed, 14 Mar 2001 03:40:14 -0800
All.
The last two scheduled showings are at:
SATURDAY, MARCH 17, 2001 4:00 P.M. ET (1 P.M. PT)
SUNDAY, MARCH 18, 2001 11:00 A.M. ET (8 A.M. PT).
> Andy <quark@erols.com> sez:
> It is really most excellently done, Karen and Stuart Zanger
> deserve much congrats for producing this show. The NJ
> hotluck appears at the end. (Stuart directed the taping and
> did the interviews, and became a CH himself.)
Since they only post them for a "limited time" (see
end of this email) at foodtv.com, here are the recipes
for everyone's future use:
RED CHILE SAUCE
RISA G'S KICK-BUTT HUMMUS
HABANERO LIME CHEESECAKE
RED CHILE GLAZE
HOT PUMPKIN PIE
FIREHOUSE SALSA
THAI HOLY BASIL CHICKEN:
PUD GA-PRAO GAI SAP
~~~
~~~
RED CHILE SAUCE
Recipe courtesy Richard Bickle
8 cups dried whole New
Mexico red chile pods
(medium hot)
Water, to cover
2 teaspoons salt
1/2 teaspoon ground or leaf
Mexican oregano
6 cloves minced garlic, or 2 to 3 teaspoons
granulated garlic
1 (8-ounce) can tomato sauce, optional
Remove stems and seeds from dried chile
pods. Rinse and place in 4-quart pot. Cover
with water and bring to a boil. Remove from
heat, cover, and let pods steep for 30 minutes.
Drain pods in a colander and reserve juice.
Place softened pods into a blender or food
processor, adding just enough reserved juice
to barely cover. Blend to a fine consistency.
Pour the resulting pulp into a fine sieve or
colander and allow the extra juice to drain out,
stirring occasionally.
Return this pulp to the 4-quart pot and add the
salt, oregano, and garlic. Bring to a boil, then
simmer uncovered for 10 minutes, stirring
occasionally. Taste to adjust seasonings. If the
sauce tastes bitter, add the tomato sauce.
Simmer for 5 more minutes.
Use red chile sauce over enchiladas, chile
rellenos, or as a side or sauce for any other
Mexican entrée.
Yield: about 2 quarts
Prep Time: 10 minutes
Cooking Time: 45 minutes
Difficulty: Easy
~~~
RISA G'S KICK-BUTT HUMMUS
Recipe courtesy Risa Golding
8 cloves roasted garlic, about 1/2 head
8 cloves garlic, coarsely chopped
2 (15-ounce) cans chickpeas, drained and rinsed
4 ounces lemon juice
4 ounces tahini
3/4 teaspoon red savina habanero chile powder*
3/4 teaspoon smoked chocolate habanero chile powder**
Ground cumin
Salt and freshly ground black pepper
Cilantro, finely chopped
Olive oil
Pita bread
*Jim Campbell at:
http://www.wildpepper.com/pepperpowders.html
**Jim Weaver at 1-610-682-6094 or by mail at:
371 Bowers Road, Kutztown, PA 19530-9726
Press out roasted garlic. Place both fresh and
roasted garlic into a food processor and
process until finely chopped. Add chickpeas,
lemon juice, tahini, habanero powders, cumin,
salt and pepper to taste, and a bit of cilantro if
desired. Process until chickpeas reach a
smooth texture. With processor running, add
olive oil in a thin stream until hummus reaches
the desired consistency. Taste and add salt to
taste.
To serve, remove to a serving bowl and
surround with triangles of pita bread. Drizzle
with a bit of olive oil and garnish with chopped
cilantro. Add a shake of habanero powder for
color, if you dare!
You may choose to hold the habanero
powders out of the processing and divide the
hummus into 2 bowls. Then add half of both of
the habanero powders to 1 bowl and serve the
other bowl mild.
Yield: 10 to 15 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: Easy
~~~
HABANERO LIME CHEESECAKE
Recipe courtesy Helen Cook
Crust:
1 1/2 cups wheat-meal
biscuits (or about 26 graham
cracker squares) ground to
crumbs
Pinch salt
1/3 cup melted butter
Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1whole habenero, for garnish
Preheat the oven to 400 degrees. Position top
rack in the center of the oven. Place a baking
pan on the rack below this. Boil water.
Make crust: Mix the crumbs and salt together
in a small bowl, then add butter and stir to mix.
Set aside 1/4cup for topping. Press the rest
into the bottom and sides of a 9-inch
springform pan.
Turn on kitchen or stove exhaust fan. Skewer
and roast the habaneros over an open flame
(gas burner is fine) and set them to steam
under a towel. When they are cool enough to
handle, put on plastic gloves if desired. Peel
and deseed habaneros, then pound in a
mortar with the 2 tablespoons of sugar until a
coarse paste results.
Cream the cream cheese, then add remaining
sugar and salt. Beat in the eggs 1 at a time
until incorporated. Add the cream and blend.
Beat the zest and lime juice into this mixture.
Add the habanero paste last and beat until
well mixed. Pour into the crust, then gently tap
the pan to level the filling. Sprinkle the
reserved crumbs on top.
Pour boiling water into the pan on the oven’s
lower rack. Place the cheesecake on the rack
above it. Bake for approximately 1 hour or until
the cheesecake pulls away from the edge of
the pan. Remove from the oven and allow to
set for 20 minutes. Wrap and keep in the
refrigerator overnight, or if rushed, place in the
freezer for 2 to 3 hours.
Garnish, if desired, with slices of lime and
place a whole habanero in the center.
Yield: about 16 servings, depending on heat
tolerance
Prep Time: 24 hours 30 minutes
Cooking Time: 1 hours 0 minutes
Difficulty: Expert
~~~
RED CHILE GLAZE
Recipe courtesy Jere Waquie
12 dried New Mexico red chile
pods
3 cups boiling water
2 cups honey
2 tablespoons red chile
powder
2 tablespoons cumin
Deseed the chiles, and place in a bowl.
Reconstitute them by pouring on 3 cups
boiling water and allowing them to soak about
5 minutes. Drain the chiles and reserve 1-cup
of the liquid.
Process the chiles with the reserved water in a
blender or food processor until fine. Strain and
transfer pulp into a mixing bowl. Add the
honey, chile powder, and cumin and mix well.
Refrigerate for 1 hour to blend flavors.
This glaze is excellent on grilled fish, roasted
or grilled chicken, or roast pork.
Yield: about 3 cups
Prep Time: 1 hours 15 minutes
Cooking Time: 15 minutes
~~~
HOT PUMPKIN PIE
Recipe courtesy Karen Stober
2 minced fresh habanero peppers
1/2 cup brown or maple sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 (15 ounce) can pumpkin
2 eggs
1 (12-ounce) can evaporated skim milk
1 teaspoon vanilla extract
1 (9-inch) pie crust
Destem and deseed the habanero peppers
and mince finely. It is recommended that
habaneros be handled with disposable plastic
gloves. Do not touch eyes or other sensitive
areas until you wash hands and utensils well.
Preheat oven to 425 degrees. In a medium
bowl, mix the sugar and spices well, breaking
up any lumps of sugar. With a mixer or whisk,
blend the pumpkin into the sugar and spice
mixture. Beat eggs separately, then add to the
pumpkin mixture along with the evaporated
milk and vanilla. Blend well.
Blend the minced habanero peppers into
pumpkin mixture evenly. Pour into a 9-inch pie
crust and place in oven. A pie skirt may be
place underneath to catch spills.
Bake at 425 degrees for 20 minutes, then
reduce the temperature to 375 degrees, and
continue baking for 40 to 45 minutes, until set
and evenly browned. Cool completely on a
rack before serving.
Serving this pie with plenty of whipped cream
will contrast well with the heat. This recipe may
be varied by adding 1/2-teaspoon nutmeg.
Also, instead of vanilla extract, maple flavoring
or cinnamon extract may be substituted.
Yield: 8 to 10 servings
Prep Time: 30 minutes
Cooking Time: 1 hours 0 minutes
Difficulty: Easy
~~~
FIREHOUSE SALSA
Recipe courtesy Tim LaFuente
3 Roma tomatoes
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes,
drained, and juice reserved
Put the first 9 ingredients into a food
processor along with just the juice from the
canned tomatoes. Process on low for about
10 seconds, until mixture is evenly chopped
and mixed well.
Add the tomatoes and process them into the
salsa. This should take about 5 seconds at
low speed.
Pour salsa into a bowl and serve with tortilla
chips.
Yield: about 2 cups
Prep Time: 15 minutes
Difficulty: Easy
~~~
THAI HOLY BASIL CHICKEN:
PUD GA-PRAO GAI SAP
Recipe courtesy Foo Swasdee
3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped
Thai chile pepper(s)
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice
Heat the oil in a large saucepan or wok at high
heat. Stir in the chopped garlic and cook until
it is golden brown. Add the Thai chile pepper
and stir well.
Add the ground chicken and cook it just
halfway done. Reduce the heat to medium and
add the mushrooms, fish sauce, oyster sauce,
sugar, sweet soy sauce, and chicken stock.
Mix well.
When all the ingredients are cooked, add the
red bell pepper and the Thai holy basil. Mix
well and season to taste with salt. Serve over
steamed jasmine rice.
Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Difficulty: Expert
~~~
A "limited time" recipe is, for legal reasons,
only available shortly before and for two weeks
following the airing of an episode in which the
recipe appeared. If a recipe you like is marked
"limited time," please print out the recipe for
future use, since it may not be available the
next time you return.