Below you'll find a list of all posts that have been categorized as “Recipes”
Inner Rodney Sauce
5 ground dried habanero peppers
1 cup cider vinegar
12 ounces box colman’s whole mustard*½ cup brown sugar
1/4 cup molasses
2 tsp. tumeric
1 teaspoon granulated garlic
1 teaspoon kosher salt
Throw in a blender until it’s ready.*double superfine” mustard doesn’t work
Chiltepin Sauce
2 cups cider vinegar
1.5 ounces chiltepin peppers
4 tablespoons kosher salt
Combine all ingredients.
Rex Swank invented this recipe based on Blair’s Habanero Chips.
Preheat the oven to 400°F. Mix the cheese, seasoning salt, crushed Habanero Chips, and garlic powder together in a bowl. Moisten the chicken with water and coat with the cheese mixture. Place in a shallow baking dish, and bake for 25-30 minutes, or until chicken is cooked throughout.
These spicy sausages are usually grilled and eaten alongside couscous.
Grind the lamb once through the medium (1/8-inch) plate of a meat grinder.
In a large bowl, mix together all remaining ingredients and add the meat, using your fingers to combine.
Attach the stuffing horn to your grinder and prepare the casings. Grind the mixture through the 1/8-inch plate again, through the stuffing horn and into the casings. Twist and tie the sausages into 5-inch lengths.
This recipe and others can be found in the following article:
Heat the oil in a heavy based pan and cook the onions until they are golden brown. Add the spices, ginger, garlic and tomatoes and allow to simmer for five minutes. Add the chicken and season to taste and cook for 30 minutes stirring at intervals. When the chicken is nearly cooked add the cardamom and frozen peas and simmer for 10 minutes. Garnish with cilantro and serve with rice, chutney and sambals.
