Homemade Tabasco Style Sauce

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Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.

Note: This recipe requires advanced preparation. 

Ingredients

  • 1 pound fresh red tabasco chiles, chopped

  • 2 cups distilled white vinegar

  • 2 teaspoons salt

Instructions

Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

 

W.C.’s Green Chile Sauce

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This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but “designed for a meat-eater’s taste,” according to W.C. It is easily frozen or canned.

Ingredients

  • 6 cups chopped hot New Mexican green chile

  • 1 clove garlic, minced

  • 1 medium onion, coarsely chopped

  • 1/8 teaspoon ground coriander

  • 1/2 tablespoon red chile powder

  • 1/2 teaspoon white pepper

  • 1/2 teaspoon cumin powder

  • 1 tablespoon salt

  • 10 cups water

  • 2 tablespoons cornstarch

  • 1 1/2 cups water

Instructions

In a large pan, combine the green chile, garlic, onion, coriander, red chile powder, white pepper, cumin, salt, and water. Bring to a boil and boil, uncovered, for 1 hour.

In a small bowl, combine the cornstarch and water and mix thoroughly. Add to the chile mixture and cook until the mixture clears, about 20 minutes.

Kula Greens w/ Ginger Chile & Caramelized Macadamia Nut

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When Melissa attended the Chefs’ Festival at the Kapalua Wine Symposium, Roger Dikon (executive chef of the Maui Prince Hotel), gave her this exotic and terrific recipe. Serve it at your next party to really impress your guests with your good taste.

Ingredients

For the Dressing:

  • 3 egg yolks

  • 1/3 cup minced ginger

  • 2 tablespoons soy sauce, Japanese shoyu preferred

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon dark sesame oil

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1 tablespoon Dijon mustard

  • 2 fresh chile piquins, stems and seeds removed, diced, or substitute serranos

  • 1 1/2 cups macadamia nut oil or substitute peanut oil

  • 2 tablespoons water

  • Juice of 1 lemon

For the Caramelized Macadamia Nuts:

  • 1 tablespoon dark brown sugar

  • 2 tablespoons water

  • 3/4 cup diced Macadamia nuts

For the Salad:

  • 1 1/2 cups Kula greens (mixed baby lettuce)

  • 1 cup dried mixed fruit, such as papaya, mango, cherries or raisins

Instructions

For the Dressing:

In a blender or food processor, mix the egg yolks, ginger and soy sauce for 10 seconds. Add the vinegar, sesame oil, honey, salt, mustard, and chile and mix well. Blend or pulse at low speed and slowly add the oil. As the dressing thickens, slowly add the water and lemon juice. Chill before serving.

For the Caramelized Macadamia Nuts:

Heat the sugar in a heavy skillet until it melts. Stir in the water and add the nuts and cook, stirring constantly, until the nuts are sugar coated and the water has evaporated. Cool to room temperature.

For the Salad:

To assemble the salad: Thoroughly toss the dressing with the greens until well coated. Sprinkle in the dried fruits and garnish with the macadamia nuts.