[CH] 4 recipes for the red savinas

Art Pierce (pierces@cruzio.com)
Thu, 21 Oct 1999 20:40:29 -0700 

THE BREAD
from:
http://easyweb.easynet.co.uk/~gcaselton/chile/cooking.html

Jim Campbell's Bread

                     This recipe is for one of those automatic bread machines

                     1.5 cups whole wheat flour
                     1.5 cups bread flour
                     1/2 cup V8 juice
                     1/2 cup water
                     1 tsp salt
                     1.5 tbls evaporated dried milk
                     1.5 tbls brown sugar
                     1 tbls honey or sorghum
                     1.5 tsp fast rise auto bread yeast (2 tsp normal yeast)
                     2 tbls butter
                     2 ounces (or more/less) ground dried Red Savina Habanero

                     Heat liquid ingredients to about 100 F. Pour into canister. Put in dry ingredients, yeast last.
                     Set machine to desired finish.


and here is a version for those without a bread machine that came from Barbara Van Renterghem:

                     Dissolve the 1 T honey and 1 T brown sugar in 1/2 c warm water (can also use 1 c and
                     skip the V8). Add the yeast and wait a couple of minutes until it bubbles (about 1/2 packet
                     of dry yeast). Mix in the V8 (if using), 2 T butter, 1 1/2 c each whole wheat and white
                     flours and a pinch of salt. Also add the dry milk here (I skipped this ingredient).

                     Throw in the peppers at this point and make sure it's mixed well.

                     Knead this about 5-6 minutes and let rise until doubled in a greased bowl, covered with a
                     towel. Punch down, make sure to work briefly with your hands to get all the air out, and
                     put in a greased bread loaf pan and let rise 1 hour (covered). Bake at 350 for 35-40
                     minutes.

                     Beware Hunan Hand !!

~~~
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Hab Ice Cream, Cold Popper Truffles & Hab Rum

Also, a one part milk, three parts heavy cream
(23+ per cent butterfat)
french VANILLA ice cream with habanero to taste,
and flavored with a tropical fruit
(mango, papaya, melon, pineapple, etc.)
or flavored with a berry
(raspberry, ollalaberry, boysenberry, etc,)
- bittersweet chocolate chunks optional -
works with the high-heat chiles.

Also, at the local hot lucks,
cold poppers & seasoned rum are liked.

Slit open the hab, seed & de-vein,
stuff with rich ice cream,
freeze solid individually in Al foil;
working fairly quickly,
remove and coat or drizzle with dark chocolate,
sprinkle with, or roll in, dried-hab powder,
refreeze individually in Al foil.
Serve to extreme chileheads only.


2=>5 savinas (depending on your capsaicin tolerance)
in a big bottle of rum for 3+ months
has been a favorite.


Kick it up!

Art