Iron Chef Friday – Habenero Peppers

Today’s secret ingredient is…..HABENERO PEPPERS!

So now America, with an open heart and an empty stomach, I say unto you in the words of my uncle: Allez cuisine!

Habenero is such a difficult pepper to work with……I’m not sure that I actually have a strategy with this menu except not to burn the house down. LOL

First Dish:
Habanero Tomatillo & Orange Salsa served with Cinnamon Toasted Tortilla Chips

Habanero Tomatillo & Orange Salsa
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice

In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then husk them and place them in a blender.

Cinnamon Toasted Tortilla Chips
1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 tbsp. butter, melted
In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. Bake 10 minutes or until crisp.

Second Dish:
Habanero Tuna Sandwiches served with Coleslaw with Cumin-Lime Vinaigrette

Tuna
2 tuna fillets, sushi quality. Rub a little salt on them. In a mortis and pestle, put 1/2 cup raw almonds, 1/4 cup black peppercorns. Grind well, but not quite to a powder. Add 2 teaspoons habanero powder. Mix. This is the crust for your tuna. On a plate, take your tuna fillets and roll them in the crust. In a hot saute pan, heat some sesame oil. Sear the tuna on both sides, keeping it medium rare in the middle.

Coleslaw
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
1/2 cup olive oil

Place all ingredients in a blender and blend until smooth.

3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Cut 2 thick slices off a loaf of French baguette and grill until toasty. Layer the sandwiches with a warm tuna filet and handful of coleslaw and a dash of hot sauce.

Third Dish:
Spicy Meatballs and Warm Lentil Salad

Spicy Meatballs
1 lb. ground sirloin
1/4 lb. ground lamb
1 cup bread crumbs
1/2 cup water
1/4 cup chopped flat-leaf parsley
1/4 cup grated Parmigiano Reggiano cheese
2 eggs
1 tablespoon habanero powder
1 teaspoon cayenne pepper
1 teaspoon salt

Mix together and shape into meatballs. In a cast iron skillet, brown the meat balls in olive oil. When browned, simmer in your pasta sauce for 20 minutes.

Warm Lentil Salad
1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 red onion, chopped
1/2 cup chopped fresh flat-leaf parsley
1 bunch arugula, torn (about 4 cups)
1 lemon, cut into wedges

Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes; drain. In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the meatballs and lemon wedges.

Fourth Dish:
Barbecued Chicken Basted with Roasted Habanero BBQ Sauce and Black Eyed Peas

6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
24 Habaneros
8 Cloves of Garlic
1 medium Sweet Onion, cut in half
1 1/2 Cup Apple Cider Vinegar
1 Cup Brown Sugar
1/4 Cup molasees
1 teaspoon Kosher Salt
Black Pepper to taste
Dash Wostershire
Dash Honey

For skillet roasting a cast iron skillet is best. Medium heat. Put Habaneros, garlic cloves ( with skin still on) and onion ( sliced side down, skin still on) ) in dry skillet. Move them around periodically until they are well roasted…about 20 minutes. Remove from heat. Using gloves, remove seeds and stems from Habaneros and place in blender. Remove skin from garlic and onions and add to blender. Add about a 1/4 cup of vinegar to help blend. Add the salt and pepper at this time. Blend well until liquid.

In medium saucepan add about a cup of vinegar. Medium heat. Add the contents of blender. Stir. Add cup of brown sugar and stir to dissolve. If desired, add dash of Wostershire, honey and the molasses, but these are optional.

Let simmer

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Black-eyed Peas
1 pound dried black-eyed peas, picked over
2 tablespoons rendered bacon fat
1 small onion, peeled
Pickled black-eyed peas
1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
1/2 small green bell pepper, minced (about 1/2 cup)
1/2 small red bell pepper, minced (about 1/2 cup)
4 scallions including green parts, sliced thin
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 garlic clove, minced
1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)

In a bowl combine black-eyed peas with water to cover and let stand overnight. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender

Fifth Dish:
Chileheads Jamaican Rice and Peas Recipe

1 16 oz can pigeon peas
6 Habanero chiles, roasted & chopped
6 cloves garlic, finely chopped
1/2 medium vidalia onion, chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler’s granulated chicken boulion

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. Add to the rice and bring to a boil. Immediately reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with following shrimp recipe!

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

Shrimp Herradura Aqejo Recipe
4 fluid ounces of Herradura Aqejo tequila (or Cuervo 1800, El Patron,
Tres Generaciones, or any good aged tequila)
Juice of 4 large limes
Small bunch of cilantro, chopped
2 tablespoons olive oil
Zest from two oranges or tangerines
1 or 2 dried habanero chiles, crushed
1 tablespoon brown sugar, honey or some other sweetener
3 pounds large shrimp, shelled and deveined
Onions, cut into chunks
Whole cloves garlic, peeled
Orange sections
Lime sections
Other citrus, sectioned, if desired

Combine the first 7 ingredients and marinate the shrimp for a few
hours. After marinating the shrimp, skewer with onions and cloves of
garlic, chunks of oranges, limes and/or other citrus. Barbeque quickly
on hot grill until shrimp turn pink and curl slightly.

Habanero Vodka
Quite a simple recipe actually, but great for parties.

Take a liter of GOOD vodka, open it, don’t drink it yet.
Take a teabag, fill it with dried crushed orange habanero flakes.
Fill a teabag (or two) with the flakes and put it in the vodka.
Sit it in the sun for TWO days.
Take it of the sun and put it in a dark place for 3-4 days.
Remove the teabags and enjoy!

Thanks for visiting Diva (in Demand).  My blog escapades have followed me across 4 states, 3 jobs, a business venture, and a new husband. There are no mini divas yet but I have loads of nieces and nephews to slobber and wipe their dirty hands on me. I am an amateur pastry chef, certified cake decorator, and seasoned home cook who knows how to pair French cuiseine with fine wine, collard greens and cornbread. You'll find a little bit of everything around here.....where I take talking to myself to a whole new level.