To preserve the distinctive flavor of the habaneros, don't cook them with the sauce but add them afterwards. This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood. This was the original, classic habanero sauce that has been imitated in commercial products countless times.
This particular "burger" is a fired-up re-creation of a fish sandwich Nancy devoured in the tiny town of San Pedro on Ambergris Caye, Belize, in 1985. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Serve with french fries, crisp cole slaw, and to toast Elvie, a frosty tamarind cooler.
Here's a fun thing to grill this holiday: orange bell pepper Jack-O-Lanterns. You can fill 'em with all kinds of stuff but I use spiced up cream cheese (a) because it looks good in the pepper's face and (b) practically melts into a hot dip you can use for chips and the sliced pepper after its grilled. It's a very simple appetizer. Read the entire article on the Burn! Blog here.
This candy recipe makes good use of the syrup created as a byproduct when making candied chiles. Depending on the chiles used, the syrup can get pretty hot. Typically it has a consistency somewhere between corn syrup and molasses and looks clear, lightly tinted.
The term "16-18 count fresh shrimp" refers to the size of fresh shrimp. In this case the shrimp would be medium sized, or it would take 16-18 of them with the shells and heads on to make a pound. All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.
This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.
This sauce for barbequed poultry and meats originated in North Africa. It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen. This is great as a marinade and baste for grilled lamb chops.
Tribal customs dictate that the berbere is served over warm, fresh raw meat called kifto. But there’s no way we’re going to serve raw meat in a barbecue book, so we grill the kifto! This is also an excellent treatment for chicken wings on the grill.
This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.