Dry-rubbed Chicken Breast with Sweet Red Chile Sauce

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Chef Jim Heywood teaches at the Culinary Institute of America, and is a Fiery Foods Show favorite. He always offers a lot of cooking tips and information, as well as incredible food!

Ingredients

For the Dry Rub:

  • 1/4 cup salt
  • 1 tablespoon green jalapeño powder
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground Mexican oregano
  • 1/2 teaspoon Tellicherry pepper
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • Combine all ingredients and mix well. Store in a tightly covered jar.
  • Chicken Breast Sauté
  • 4 chicken breasts, boneless and skinless
  • 8 teaspoons dry rub
  • 2 tablespoons unsalted butter
  • 2-3 ounces dry sherry wine
  • 1-2 jalapeño peppers, cut in julienne strips 1″ long
  • 1/4 cup chopped shallots
  • 3 cloves garlic, minced fine
  • 3/4 cup sweet red chili puree
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • Salt to taste
  • 1 pound cooked, drained penne pasta

Garnish: 1/2 cup aged Monterey jack cheese, fresh oregano sprigs

Instructions

Rub each chicken breast with 2 teaspoons dry rub. Refrigerate until needed. In a large sauté pan, melt the butter. When the butter is hot, sauté the chicken breast until golden brown and done through. Remove from the pan. Add the shallots, jalapeños and garlic to the pan and sauté briefly. Add the sherry wine and chicken broth. Bring to a boil, and then add the sweet red chili puree. Bring to a simmer, and stir well. Remove from the heat, and stir in the cream. Adjust seasoning with salt if needed.

To serve toss the sauce with the hot penne pasta, but save a little sauce for the chicken. Put the coated pasta on a dinner plate, place a coated chicken breast in the center. Garnish with grated aged Monterey jack cheese and some sprigs of fresh oregano.

Hot Habanero Mango Bulgue Salad

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Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world’s hottest chile — remember you can always add more, but it’s hard to take away the heat if you add too much.

Ingredients

  • 1 cup bulgur wheat

  • 1 3/4 cup boiling water

  • 2 mangoes, peeled, seeded and diced

  • 1/2 cup carrot shredded

  • 1/2 cup red bell pepper, cut into strips

  • 1/2 cup cucumber, peeled and sliced

  • 1/2 cup celery, thinly sliced

  • 1/4 cup green onion, thinly sliced

  • 3/4 cup diced papaya

  • 1 tablespoon fresh lime juice

  • 1/4 cup sweet rice vinegar

  • 2 tablespoons chile oil

  • 1/8 teaspoon fresh ginger, grated

  • 1/8 teaspoon pressed garlic

  • 1/4 habanero chile, seeds and stem removed, minced (or more to taste)

Instructions

Place the bulgur and boiling water in a microwave-safe casserole dish. Cover the dish and microwave on high for 5 minutes to hydrate. Remove the bulgur from the microwave and set aside to cool. In a large bowl, place the mangoes, carrot, red bell pepper, cucumber, celery, and onion.

Put all of the rest of the ingredients in a food processor and blend until smooth.

Add the cooled-down bulgur to the vegetable bowl, then pour the dressing over the entire mixture. Stir gently to coat and serve immediately.

Santa Fe Serrano Dressing

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It is necessary to make small batches of this dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won’t last that long anyway. We have found that using Champagne vinegar adds zest without the harshness associated with other types of vinegars. For a tasty and unusual touch, serve the dressing over cooked chilled vegetables, such as fresh asparagus or artichokes.

Ingredients

  • 1 ripe avocado, peeled, seed removed, and cut into quarters

  • 2 tablespoons Champagne vinegar

  • 1/4 cup water

  • 1/2 cup unflavored low-fat yogurt or sour cream

  • 2 tablespoons cilantro

  • 1/4 teaspoon salt

  • 1 teaspoon sugar

  • 1 clove garlic

  • 1 fresh serrano chile, seeds and stem removed

Instructions

Place all of the ingredients in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Use as soon as possible; store, covered tightly in the refrigerator until ready to use.

Caribbean Sun-of-a Beach Hot Pepper Sauce

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If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers. This will last up to eight weeks in the refrigerator.

Ingredients

Instructions

Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.

Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.

Creamy Jalapeño Dressing

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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

Ingredients

  • 1 small bunch parsley, washed and drained

  • 1 bunch watercress, washed and drained

  • 1/2 cup canola oil

  • 1/2 cup olive oil

  • 1 clove garlic

  • 1/3 cup tarragon vinegar

  • 2 jalapeño or serrano chiles, seeds and stems removed

  • 2 shallots, cut in fourths

  • 2 teaspoons dry mustard

  • 1 tablespoon horseradish

  • 1 teaspoon soy sauce

  • 1/4 cup plain yogurt

Instructions

Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.