Wine Making
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The Habanero chile
   
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A friend of mine once told me there is more to the culinary life
than chile peppers. He might be right, but he keeps telling me
this over my diner table, so go figure.
The habanero chile (Capsicum chinense Jacquin) is the most
intensely spicy chile pepper of the Capsicum genus. Unripe
habaneros are green, but the color at maturity varies. Common
colors are orange and red, but white, brown, and pink are also
seen.
Most habaneros rate 200,000-300,000 Scoville heat units (SHU),
with the Guinness Book of Records recognizing the Red Savinas
variety, developed by GNS Spices of Southern California, as the
'World's Hottest Spice' at 580,000 SHU. For comparison, a
Cayenne pepper is typically 30,000 to 50,000 SHU while
police-grade pepper spray rates 5,300,000 SHU. A typical
Jalapeno pepper is about 4,500 Scoville units. This means that
4,500 parts of sugar water are required to dilute one part
Jalapeno extract until its heat can no longer be felt.
Habaneros are believed to originate in Cuba. Other producers
include Belize, the Yucatan peninsula, Costa Rica and some US
states including Texas, Idaho and California.
The habanero's heat and delicate fruity, citrus-like flavor make
it a popular ingredient in the hotter hot sauces and the
spiciest of foods. We are going to discuss some ways of using
the habanero for our own person cuisine, but keep in mind some
to those heat statistics above. You don't want to accidentally
get the juice from these peppers anywhere near your face or
eyes. Recently I got a dose of habanero juice under my thumb
nail, and it burned for three days no matter how much I washed
it off. So be careful, and we'll have some fun. Don't and
possible side effects might occur.
Bajan Chicken
*3 fresh Habanero chiles, stems & seeds removed, finely chopped
*1 tablespoon Caribbean-style Habanero sauce (I like Trinidad or
Inner Beauty) *4 chicken breasts, skin removed *6 green onions,
finely chopped, including tops *3 cloves garlic, minced *2
tablespoons fresh-squeezed lime juice *2 tablespoons fresh
parsley, chopped (I substituted cilantro) *1/2 teaspoon ground
cloves (Because of a personal anti-clove bias, I substituted
cinnamon; thanks to my dentist father, cloves remind me of
stinky tooth decay ...) *1/2 teaspoon freshly ground black
pepper *1 egg *1 tablespoon soy sauce *Flour for dredging *3
cups dry breadcrumbs *Vegetable oil for frying
Combine the chiles, green onions, garlic, lime juice, parsley or
cilantro, cloves (or cinnamon) and ground pepper. Cut deep
gashes in the chicken and fill with the mixture. Secure open end
with a toothpick to keep the stuffing from falling out. Beat the
egg and combine with the soy sauce and pepper sauce. Lightly
dust the chicken with flour, dip in the egg mixture and roll in
the bread crumbs.
Apricot-Habanero Barbecue Sauce
You want to do this sauce over and over again. A fruity
sweetness, a rich vegetable aroma, and a dash of habanero makes
this sauce just perfect for salmon, halibut, and catfish. Try
this with poultry and pork too. *1 yellow onion, finely chopped
*2 cloves garlic *corn or canola oil *1 yellow bell pepper,
roasted, peeled, and seeded *2/3 cup (150 g) dried apricots *1
1/2 tablespoons apple cider vinager *3 tablespoons (1/2 dl)
brown sugar *1 1/4 cups (3 dl) water *1 tablespoon Colmans
powdered mustard *4 tablespoon habanero hot sauce *salt
In a pan, saut the onion and garlic in a little oil until soft.
Add the remaining ingredients, except the mustard powder and
habanero. Simmer, covered, for 20 minutes, or until the apricots
are soft. Pour into a food processor. Season with mustard
powder, habanero, and salt while processing to a smooth sauce.
(Serves 4)
Spicy Island Hot Sauce
*1 ripe papaya, peeled, seeded & coarsely chopped *1 med yellow
onion, coarsely chopped *2 med cloves garlic, minced *4 Habanero
peppers, stemmed & seeded *1in piece fresh ginger, peeled &
coarsely chopped *1/3 cup dark rum *1/3 cup fresh lime juice *1
tsp salt *2 1/2 tsp honey *1/8 tsp cardamom *1/8 tsp anise *1/8
tsp cloves *1/8 tsp turmeric *pinch of nutmeg *pinch of cinnamon
*freshly ground black pepper to taste
Combine all ingredients in blender and puree just until smooth
(do not over-blend and aerate). Pour into saucepan & bring to
boil, simmer gently, uncovered for about 10 min. Remove from
heat & allow to cool before bottling. Refrigerate, Sauce will
keep approx. 6 weeks. Makes 2 cups.
Enjoy.
About the author:
Jerry Powell is the Owner of a Popular site Know as
Gourmet911.com. As you can see from our name, we are here to
help you learn more about different kinds of Gourmet food and
Wines, Coffees from all around the world.
http://www.gourmet911.com/
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