Habanero Hot Sauce

What’s Cooking in Gail’s Kitchen? Timeless Classics: Habanero Hot Sauce! Let’s kick things up a notch or two with one of the hottest known chili peppers legally sold in grocery stores. And I mean REALLY hot, compared to the average pepperoncini. The adorable orange lantern with its sweet-looking dimples can be deceiving. Its sting may feel as strong as a viper while simultaneously releasing an endorphin rush that’ll knock you off your feet. This is my fourth batch from the garden harvest. I’m hooked! However, it comes with a few words of caution: Wear gloves and avoid the juices near your face and eyes. While oven roasting, set the exhaust fan on High. When taste-testing, keep a wedge of white cheese nearby. It actually cuts the heat almost instantly. Be brave, my Peeps. Heed these simple rules. Then and only then, will you become the master of your own domain.

HABANERO HOT SAUCE

Ingredients:

16-20 habanero peppers, halved, stems, and seeds removed

3 cloves garlic, minced

1/3 cup orange juice

3 tablespoons grapefruit juice

1/8 teaspoon lime juice

Sea salt to taste

Instructions:

Place habanero pepper halves, skin side up in a single layer, on a baking sheet sprayed with nonstick oil. Roast habanero peppers on High for 10 minutes, or until black spots appear. Remove. Using tongs, transfer habanero peppers to a covered bowl and allow to steam for 15 minutes. Using gloves, remove any loose skins; discard. Add peppers to a food processor. Pulse to a slightly coarse texture. Add minced garlic, orange juice, grapefruit juice, and lime juice. Pulse until desired consistency. Season with sea salt. Store in a jar in the refrigerator. Serve in dips, as a condiment, paired with ripe fruits in salsas, or on grilled meats.

Havarti Habanero Handful

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Havarti Habanero Handful! You’re probably thinking, “Not another grilled cheese sandwich!” Anyone who knows me understands I can’t leave well enough alone. So…when I came across this “heated” rich, semi-soft version of havarti cheese, I knew I had to have it. Habaneros, as you may recall, are like dynamite in your mouth. The cheese itself is creamy and mild which makes it a perfect match for the testy habanero pepper, or orange lantern as some people call them. When layered with cherrywood smoked ham and grilled artisan bread, the end result is nothing short of Fire and Ice. Are you up for the challenge?

HAVARTI HABANERO HANDFUL

Ingredients:

4 thick slices of artisan bread

3 tablespoons butter

8 ounces cherrywood smoked ham, deli sliced

4 ounces havarti habanero cheese, sliced

Instructions:

Preheat an iron skillet over medium low heat. Butter one side of each slice of bread. Place two slices in skillet, buttered side down. Divide cherrywood smoked ham between them. Replace tops, buttered side up. Heat sandwiches until bread is lightly browned, then carefully flip over. Layer havarti habanero cheese over toasted tops of sandwiches. Reduce heat to low setting. Place a glass lid over the pan so the cheese will melt as the bottoms turn golden brown, approximately 2-3 minutes. Serve immediately.

Wicked Hot Wings and Drummies

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Wicked Hot Wings and Drummies! Get set for an explosion of hot jerk sauce slathered over fork-tender chicken slowly cooked all afternoon. These “fall off the bone” juicy morsels will have you smacking your lips and wiping your chin. A side dish of chunky Bleu cheese dressing snuffs out the fire and tramples the heat. Keep stalks of celery handy and you’ll find yourself wondering how you finished the entire platter.

WICKED HOT WINGS AND DRUMMIES

Ingredients:

1 1/2 cups Jazzy Jerk Sauce**

1/2 cup butter

2 tablespoons Worcestershire sauce

2 teaspoons oregano

2 teaspoons onion powder

2 teaspoons garlic powder

1/2 cup ginger beer

1 1/2 pounds chicken wings and drummies

1 tablespoon sesame seeds

Instructions:

Mix together habanero sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder. Bring sauce to a boil over medium heat, stirring occasionally. Reduce heat and simmer on low for 5 minutes. Add 1/2 cup ginger beer. Stir to blend. Place chicken wings and drummies in a crockpot. Cover all with sauce. Cook on High setting for 2 hours. Reduce temperature to Low setting and cook 2 1/2 hours longer. Preheat oven to 400°. Line a baking sheet with foil. Spray with nonstick oil. Place wings and drummies on foil. Baste tops with sauce. Bake 15 minutes. Turn with tongs, baste, and bake 15 minutes longer. Serve with additional sauce. Garnish with sesame seeds. Serving suggestion: Celery sticks and chunky Bleu cheese dressing.

*The Jazzy Jerk habanero sauce may be substituted for another hot pepper sauce.

**Jazzy Jerk Sauce recipe may be found by clicking on the link below.

https://snapshotsincursive.com/2015/10/15

One Fish, Two Fish

What’s Cooking in Gail’s Kitchen? The Joy of Eating: One Fish, Two Fish! The health benefits of eating tilapia are enough to make you feel like a poet. By choosing a fish that is high in protein and low in calories, why not get creative with a baked and crispy crust? This one has a kick of spice balanced with natural cornmeal and grated cheese. Give it a whirl and pass your comments on to me. I’d love to hear from you.

ONE FISH, TWO FISH

Ingredients:

2 tilapia fillets, boneless and skinless

1 tablespoon olive oil

1/4 cup seasoned bread crumbs

1/4 cup panko bread crumbs

1/4 cup flour

1/4 cup cornmeal

1/4 cup Parmesan cheese, grated

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/2 cup Jazzy Jerk Sauce*

Instructions:

Preheat oven to 425°. While the oven is preheating, cover the bottom of an iron skillet with the olive oil. Place skillet in oven while you prepare the breading for the tilapia. Mix together all dry ingredients and spread on a sheet of waxed paper. Pour the Jazzy Jerk Sauce* into a shallow bowl. Dip one fish fillet at a time into the sauce, coating both sides. Once wet, dredge in bread crumb mixture to fully cover both sides. Set aside and repeat for the second fish fillet. Using oven mitts, carefully remove iron skillet from oven. Place fish fillets in pan and return to oven. Bake 8 minutes, gently turn over and bake 4 minutes longer. Do not over cook. Serve with a side of cole slaw.

*Jazzy Jerk Sauce recipe may be found by clicking on the link below.

https://snapshotsincursive.com/2015/10/15

Jazzy Jerk Sauce

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Jazzy Jerk Sauce! Get fired up as you crank up the heat with this homemade habanero pepper sauce. Choose those festive little lantern-shaped peppers from the local market or nearby health food resource, don a pair of vinyl gloves, and fill your kitchen with aromas from the Caribbean Islands. As it cooks, let your imagination run wild for the condiment that sends the temperature rising!

JAZZY JERK SAUCE

Ingredients:

2 garlic cloves, minced

1 tablespoon olive oil

1 sweet onion, diced

1 cup baby carrots, chopped

2 cups water

10-12 habanero peppers, seeded and finely chopped

3 tablespoons orange juice

3 tablespoons apple cider vinegar

1 teaspoon sea salt

Instructions:

In a medium sauce pan, sauté garlic in olive oil. Add onion, carrots, and water. Bring to a boil, reduce heat, and simmer 20 minutes or until carrots are soft. Remove from heat. Add habanero peppers, orange juice, vinegar, and sea salt. Transfer to a blender and purée until smooth. Pour into a jar and store in the refrigerator until ready to use.

*Serving suggestion: Wicked Hot Wings and Drummies!

Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Jamaican Jerk Chicken! I admit, I tend to take the path of least resistance. By the time I decided I was making this dish for dinner, all I had on hand was frozen chicken. Solution: Slow-cooker to the rescue. Have I ever mentioned how much I love my crockpot? Honestly, some days I’d be lost without it. Not only is the chicken tender and moist, but the citrusy-sweet-spicy glaze made it a perfect accompaniment for steamed sticky rice. Win! Win!
JAMAICAN JERK CHICKEN
Ingredients:

2-3 pounds bone-in chicken thighs and drumsticks 

12 ounces nonalcoholic beer

2 tablespoons orange juice

2 tablespoons lime juice

1/4 cup puréed Habanero peppers

2 teaspoons cinnamon 

2 teaspoons allspice 

2 teaspoons thyme

1 teaspoon garlic powder 

1 tablespoon soy sauce

2 teaspoons agave nectar

1 tablespoon kosher salt

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 tablespoons natural honey

2 tablespoons olive oil, for frying
Instructions:

Place frozen chicken in crockpot. In a measuring cup add nonalcoholic beer, orange juice, lime juice, and Habanero purée. Stir to combine. Pour over chicken. Sprinkle with cinnamon, allspice, thyme, and garlic powder. Add soy sauce, agave nectar, kosher salt, and olive oil. Pour over meat. Cover and cook 4 hours on High setting. After chicken is cooked, using a tongs, carefully transfer meat to a platter. Chicken will be very tender. Transfer drippings to a heatproof bowl. Add red pepper flakes and honey. Mix well. On the stovetop, heat an iron skillet on medium-high. Add olive oil. Transfer the chicken to the skillet. Add half the marinade to the skillet. Cook until the skin is crispy and deep brown or charred in places. Turn chicken over and repeat, adding more marinade. Reduce heat and simmer the sauce to thicken, about 5 minutes longer. Brush over the chicken as it thickens. 

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Simple Sensations: Xnipec Salsa, which translates to “smoking HOT” because it’s made with habanero chile peppers popular in the Yucatan region. I was pretty cautious in making this by first roasting the habaneros in the oven and then scraping out all the seeds. (Warning: Be sure to wear gloves when handling habanero peppers!) I served this salsa with the Zesty Fish Tacos coming up in Letter Z. 
XNIPEC SALSA
1/3 cup Vidalia onion, chopped

1 clove garlic, peeled and minced

4-6 plum tomatoes, cut-up with juice

2 tablespoons orange juice

2 tablespoons lime juice 

Salt to taste 

2 Habanero peppers

3 tablespoons cilantro, chopped
Mix together onions, garlic, tomatoes, salt, lime juice, and orange juice. Set aside. The salt will make the tomatoes very juicy, which releases the flavor, in my opinion. If you prefer a thicker, chunkier sauce, do not add salt until ready to serve. 
Roast the habaneros in the oven at 400° until charred. Broil if necessary. Watch! Slice in half and remove stems. Scrape out all the seeds. Then dice the peppers. Combine with the onion/tomato mixture. Add chopped cilantro. Toss gently. Marinate salsa for one hour prior to serving. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Timeless Classics: Habanero Hot Sauce! Let’s kick things up a notch or two with one of the hottest known chili peppers legally sold in grocery stores. And I mean REALLY hot, compared to the average pepperoncini. The adorable orange lantern with its sweet-looking dimples can be deceiving. Its sting may feel as strong as a viper while simultaneously releasing an endorphin rush that’ll knock you off your feet. This is my fourth batch from the garden harvest. I’m hooked! However, it comes with a few words of caution: Wear gloves and avoid the juices near your face and eyes. While oven roasting, set the exhaust fan on High. When taste-testing, keep a wedge of white cheese nearby. It actually cuts the heat almost instantly. Be brave, my Peeps. Heed these simple rules. Then and only then, will you become the master of your own domain. 
HABANERO HOT SAUCE
Ingredients:

16-20 habanero peppers, halved, stems, and seeds removed

3 cloves garlic, minced 

1/3 cup orange juice

3 tablespoons grapefruit juice

1/8 teaspoon lime juice

Sea salt to taste
Instructions:

Place habanero pepper halves, skin side up in a single layer, on a baking sheet sprayed with nonstick oil. Roast habanero peppers on High for 10 minutes, or until black spots appear. Remove. Using tongs, transfer habanero peppers to a covered bowl and allow to steam for 15 minutes. Using gloves, remove any loose skins; discard. Add peppers to a food processor. Pulse to a slightly coarse texture. Add minced garlic, orange juice, grapefruit juice, and lime juice. Pulse until desired consistency. Season with sea salt. Store in a jar in the refrigerator. Serve in dips, as a condiment, paired with ripe fruits in salsas, or on grilled meats. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Jazzy Jerk Sauce! Get fired up as you crank up the heat with this homemade habanero pepper sauce. Choose those festive little lantern-shaped peppers from the local market or nearby health food resource, don a pair of vinyl gloves, and fill your kitchen with aromas from the Caribbean Islands. As it cooks, let your imagination run wild for the condiment that sends the temperature rising!
JAZZY JERK SAUCE
Ingredients:

2 garlic cloves, minced

1 tablespoon olive oil

1 sweet onion, diced

1 cup baby carrots, chopped

2 cups water

10-12 habanero peppers, seeded and finely chopped

3 tablespoons orange juice

3 tablespoons apple cider vinegar

1 teaspoon sea salt
Instructions:

In a medium sauce pan, sauté garlic in olive oil. Add onion, carrots, and water. Bring to a boil, reduce heat, and simmer 20 minutes or until carrots are soft. Remove from heat. Add habanero peppers, orange juice, vinegar, and sea salt. Transfer to a blender and purée until smooth. Pour into a jar and store in the refrigerator until ready to use. 
*Serving suggestion: Wicked Hot Wings and Drummies.