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A selection of some of my favourite recipes. Click on the title below to be taken
to the corresponding recipe. Spicy Ketchup Chile Crab Linguine Hot Chile Habanero Fire Sauce Jalapeno Stuffed Steaks Habanero Chicken Jerk Chicken Thai Green Curry Quick Spicy Beef Chilefarm Chicken Traditional Indian Stuffed Chillies If you would like to submit a recipe yourself, then please submit it to us via our
contact page. Chilefarm Spicy Ketchup 1 lb Fresh Tomatoes 4 - 8 Hot Chiles (Red Habanero's are best) 1 tsp basil 1/2 tsp Garlic salt 1/2 cup cider vinegar 1/2 cup brown sugar 2 tsp white sugar Cut the tomato's into halves and remove stalk section, Cut the Chile's into strips. It's up to you whether or not you remove the seeds. Put all the ingredients into a stainless steel pan (not aluminium). Bring to the boil and simmer for 45 minutes with the lid on. Remove the lid and simmer for another 5-10 minutes to thicken the mixture. Pour the whole lot into a food processor and blend with a fine blade setting. Pour into pre warmed bottle and allow to cool. Use this sauce as you would tomato ketchup, but with more zing. To make it hotter just add more chile's UK Chilefarm recipe back to top Chile Crab Linguine 225g/8oz dried linguine 15ml-1 tbsp chilli oil 2 cloves garlic, chopped 1 large red chilli, finely chopped 2 tbsp flat leaf parsley, chopped 170g/6oz tin white crab meat juice of 1 lemon 30-45ml/2-3 tbsp olive oil Method 1. Place the linguine into a pan of boiling, salted water. 2. Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook gently for a couple of minutes. 3. Stir in the lemon juice and olive oil. 4. Drain the pasta and stir through the chilli crab sauce. Serve immediately. back to top Hot Chile 2 lb Ground Beef (The leaner the better) 1 15oz Can Kidney Beans 1 15oz can Black Turtle Beans (Progresso makes good ones) 1 8oz can tomato sauce (I don't like a lot of tomato in my chili) 1 large Yellow Onion (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) 12 Large Jalapeno peppers (Take the seeds out before using) 1 tblsp Paprika 1 tblsp Cumin 1 tblsp Garlic Powder 1 tblsp Oregano 1 tsp Cayenne 1/2 tsp Black Pepper Salt to taste Enough Olive oil to saute the onions,garlic and jalapenos Instructions: ------------- Chop the onions, peppers and garlic. Saute them in olive oil until the onions are browned. Throw in the Beef and continue cooking until the beef is browned. When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. cmorford@umbio.med.miami.edu (Chuck Morford) back to top Habanero Fire Sauce While it's best used as a creamy sauce to complement burritos, tacos,chili etc., I also use it as a chip dip and have been known to use itas a "base" to finish all those little chips that are too small to dipat the bottom of the bag. Kind of like chip soup.... (Im fully aware how sick I am). all measurements approximate. .5 oz High quality dried Habaneros .5 cup chopped parsley .25 cup red ripe pepper of any kind....just for color. .75 quart buttermilk 1 cup mayo.... the real stuff please, no miracle whip teaspoon black pepper In a standard food processor:reconstitute habaneros in .25 cup warm water and chop them up in the processor. Add a little buttermilk and buzz again. Add parsley and redpepper and buzz again. Add mayo and buzz again. Add the rest of theingredients and top off with buttermilk until processor is full. Buzz again. This makes about a quart of sauce. It is incendiary. Be careful whenchopping habaneros initially as it can spatter. From: Royalbull@aol.com back to top Jalapeno Stuffed Steaks Grilled steaks no longer have to be just a plain piece of meat. Any type of fresh chile or combination of chiles can be substituted for the jalapenos in this recipe. Prepare the stuffing the day before and refrigerate. One hour before cooking, slice the steaks and fill with the chile mixture. Allow the meat to come to room temperature before grilling. 10 jalapeno chiles, stems and seeds removed, chopped 1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup grated Monterey Jack cheese 2 pounds trimmed fillets of beef, cut into 4 thick steaks Freshly ground black pepper Saute the chiles, onion, and garlic in the oil until soft but still a little crisp. Remove, cool, and mix in the cheese. Slice into the steaks from the edge, creating a "pocket" for the stuffing. Stuff with the jalapeno mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper. Grill over hot charcoal to desired doneness. Serves: 4 Heat Scale: Medium From:Copyright © 1996,Chile Pepper Magazine, All Rights Reserved. back to top Habanero Chicken Chicken Parts Fresh-squeezed lime juice Onions Habanero chiles Allspice Ginger Sage Cumin Salt and Pepper Tomatoes, thickly sliced. **All ingredients are to taste. Some are optional. Pull the skin off the chicken, to keep the grease content under control. Put chicken in a pot, and add lime juice - marinate. Fry up the onions until browned, and add to chicken pot. Add the other stuff. Add just enough water to barely cover the chicken. Simmer until the chicken is done. Serve over rice. Easy, and damn, it's good. From: Doug Goldenberg back to top Jerk Chicken 2-3 Scotch bonnet or habanero Chilies, seeded and minced (wear rubber gloves), Or 1 tablespoon Scorchin Scotch Bonnet Sauce (available here) plus, If desired, Additional Scotch bonnet Chilies for garnish 2 tb Soy sauce 2 tb Fresh lime juice 5 ts Ground allspice 3 ts English-style dry mustard 2 Bay leaves, center ribs Discarded and the leaves Crumbled 2 Garlic cloves, chopped 1 tb Salt 2 ts Sugar 1 1/2 ts Dried thyme, crumbled 1 ts Cinnamon 5 lb Chicken parts, the wing tips Discarded Vegetable oil for brushing The grill Make the marinade: In a food processor or blender puree the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon. Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days. On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies. Yield: 10 servings as part of a buffet back to top Thai Green Curry 1 can (13.5 fl oz) Chaokoh coconut milk 2 T green curry paste -- (2 to 4) 1 1/2 pound boneless, skinless chicken 1/2 cup small Thai pea eggplants 4 Thai hot Chiles 2 T fish sauce to taste 1 t dat palm sugar 1 large handful Thai basil leaves 2 t freshly squeezed lime juice 1-2 red Chiles, seeded Cut chicken into small, 1" pieces. Separate thick coconut milk from thin coconut milk. In a large saucepan or wok, bring 1 cup thick coconut milk to a boil on moderate heat. Continue boiling, stirring vigorously, until the milk thickens and has an oily surface. Do not let milk burn. Add curry paste, and keep cooking and stirring until appearance has changed, about 3-5 minutes. Be sure not to burn the curry. Add the chicken and stir fry until the chicken is whitish in color. Add thin coconut milk gradually, while stirring. Return to gentle boil, then reduce heat. Add Thai pea eggplant, Chiles, fish sauce, sugar, 1/2 of basil leaves, and lime juice and simmer 5-10 minutes until chicken and eggplant are tender. Garnish with remaining basil and red Chiles. From: Shantihhh@aol.com back to top Quick Spicy Beef 1 lb of good frying steak 1 large Onion 2 Scotch Bonnet peppers (or whatever chile's you like) 2 tbsp Dark Soy Sauce 2 tbsp Vegetable oil Cut the steak into strips about 1cm accross. Put the vegetable oil in a frying pan and heat. Chop the onion into large pieces and add to frying pan. De-seed the peppers and cut in to thin strips and add to frying pan. Fry onions and peppers for 2 mins to brown and soften. Add the strips of steak to the frying pan and fry for a further 5-7 mins until cooked, add the soy sauce and fry for a further minute. Serve immediately with rice... quick and delicious. UK Chilefarm recipe back to top Chilefarm Chicken 1 lb of chicken breast (sliced) 1 large Onion (sliced) 1 lb of mushrooms, (cubed) I prefer the large open cap ones 1 14oz can of small new potatoes (drained, and chopped according to taste) 2-4 habanero peppers (or whatever chile's you prefer) 2-4 cloves of garlic (crushed) 2 tbsp Dark Soy Sauce 2 tbsp palm sugar 1 tbsp of basil 3 tbsp Vegetable oil Heat the vegetable oil in a large frying pan over a high heat. De-seed the peppers and cut in to thin strips and add to frying pan with the onions and garlic and fry 2-3 mins to brown and soften. Add the chicken and fry for 4-5 minutes until browned. Add the mushrooms and potatoes and cook for a further 3-5 minutes. Add the soy sauce, basil and palm sugar and stir fry for a further 1-2 minutes. Serve immediately with rice. UK Chilefarm recipe back to top Traditional Indian Stuffed Chillies 10 steps to heaven 1.Get 10 - 15 short fat Green Chillies (approx 3” long, ¾ wide”) try and pick the less curved ones. 2.Slit all the way down each chilli and remove the seeds (best to wear gloves) 3.Put enough Gram Flour (available from good supermarkets and Indian shops) to stuff the chillies you have into a dry frying pan and gently heat/stir it for a few minutes. This then gets partially cooked and does not taste raw when you bite into your stuffed chillies. 4.Empty the Gram flour onto a plate and add a ¼ tsp of salt, ½ tsp sugar and dash of lemon juice. Then add 1 teaspoon of vegetable/sunflower oil and mix by hand. It should be flaky NOT doughy. If it is still too powdery then add more oil. 5.Over stuff each chilli with this flaky mixture. 6.Put a liberal amount of vegetable/sunflower oil into your largest flattest frying pan and lay all the chillies on there face down (the slit side downwards). 7.Sauté (covered if possible) on low-medium heat for up to 30 minutes, or until slightly charred, turn them all over and cook the other side until slightly charred. 8.They should smell delicious and the stuffing should have become cooked all the way through. 9.Eat while still hot if possible. 10.Have any leftovers for breakfast on buttered toast with Indian Tea (then they taste hotter - yum). From Vijay Rangari back to top |
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