Horseradish is often overlooked as a viable hot and spicy ingredient. However, any one who has ever eaten something prepared with a healthy helping of horseradish will attest to its hot and potent powers! This recipe is an adaptation of a classic from the Horseradish Information Council. Serve over any prepared salad.
Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world's hottest chile -- remember you can always add more, but it's hard to take away the heat if you add too much.
The city of Motul near Mérida is where this recipe originated. This is Yucatan's version of huevos rancheros. The chiltomate is a very traditional Yucatecan tomato sauce; some cooks say that the tomatoes should just be grilled and never fried, and still others maintain that frying brings out additional flavor. In addition to breakfast, serve this as an accompaniment with some spicy grilled fish for a big, luscious Yucatán-style dinner.
All the flavors of Yucatán are found in this dish. The cilantro, habanero chiles, and epazote all come together here and the diner has a choice of green or red sauce or both over the poached eggs. Cook the sauces first, so that they are ready when the eggs are done.
It’s going to be difficult to find iguana at your local supermarket, so I suggest you substitute fresh tuna or chicken for the reptilian meat. Since the spices and other ingredients are the same as used in Curaçao, you will have rough approximation of the dish. Note: As this recipe cooks, you might have to adjust the consistency with more water or coconut milk.
James Beck of eatmoreheat.com concocted this seriously hot take on mac ‘n cheese. Of course, for you wimpy Denny’s-loving mama’s boys out there, you can reduce the amount of pepper-bearing cheese materiel and substitute plain old cheese.
It’s really exciting to discover a unique but authentic island hot sauce recipe! This makes enough sauce to last for maybe a year in the refrigerator. Note that it is uncooked. Grind or process the peppers in a well-ventilated space, or preferably outdoors. Warning: the heat level of this sauce is off the scale, so use it sparingly. The Bahamas have an extensive sea salt extraction operation, so that is the preferred salt.
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.