Remember this rule: the firmer the banana, the better it grills. Ripe bananas turn to mush, fall through the grill and embarrass the cook. You can start this dessert while eating the entree, and it will be ready when you are. You can also use aluminum foil over the grill rather than the aluminum pan, if you wish.
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. As the swordfish needs to marinate for a short time, this recipe requires advance preparation. The Agent Orange sauce is seriously hot; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.
This is by far the most unusual barbecue sauce in Latin America. Because it contains fresh avocados, it must be used immediately and cannot be stored. Use it to marinate and/or baste grilled or barbecued shrimp, beef slices, or chicken.
This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.
This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives--a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation--marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.
"Legume" may be the general term for beans, but this stew is a hearty mix of marinated beef and vegetables. All the ingredients can be found at any supermarket, but the combination of habanero chiles, thyme and allspice gives this dish the exotic flavor of the Caribbean. Serve it over mounds of rice or with hunks of crusty bread to mop up the spiced broth. Note: this recipe requires advance preparation.
Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.