Believe it or not, this spicy beverage is incredibly refreshing in the Caribbean heat. Samuel swears it will cure the “tequila flu.”

Ingredients

• 1 chilled beer glass

• Margarita salt

• Ice

• ½ teaspoon chopped habanero chile

• Juice of half a lime (fresh is important)

• Corona or Sol beer

Instructions

Rim the chilled glass with the salt. Fill with ice and add the habanero and lime. Carefully pour in the beer. Stir and enjoy!

This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives–a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation–marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.

Ingredients

• 1 16-ounce can of whole black olives, drained and rinsed, and thinly sliced

• 3 habanero chiles, seeds and stem removed, minced

• ½ cup white wine

• 2 tablespoons olive oil

• 1 cup chopped onion

• 1/4 cup grated carrots

• ½ cup finely diced celery

• 3 cloves garlic, minced

• 8 ripe tomatoes (2 pounds) peeled, seeded, and chopped; or substitute 1 28-ounce can of whole tomatoes, crushed.

• 1/4 cup sundried tomatoes, rehydrated in white wine, then finely chopped

• 1 8-ounce can of tomato paste

• 2 tablespoons chopped dried basil or 4 tablespoons fresh

• 2 teaspoons dried oregano or 4 tablespoons fresh, chopped

• 1 bay leaf

• 1/4 cup chopped parsley

• ½ teaspoon crushed rosemary

• 1 teaspoon sugar

• 1 tablespoon balsamic vinegar

• 2 cups vegetable stock

• 1 or 2 frozen packages artichoke hearts, cooked
  or substitute 4 fresh zucchini, peeled, sliced horizontally, and steamed for 1 minute

• 1 bunch fresh spinach, cleaned and steamed for 1 minute

• 1 pound lowfat ricotta cheese

• ½ cup grated parmesan cheese

• 1 cup shredded low fat mozzarella cheese

• 1 pound cooked lasagne noodles

Instructions

Combine the black olives and the habanero chiles in a glass jar with the white wine. Place the jar in the refrigerator for 3 days, and, once a day, turn the jar upside down and shake gently.

In a large, heavy Dutch oven-type casserole, heat the olive oil. Add the onions, carrots, celery, and garlic and saute for 2 minutes. Then add the tomatoes, the sun-dried rehydrated tomatoes, and the tomato paste and mix thoroughly.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the rich stock. (Reserve the second cup of stock to use for thinning, if needed, later on in the cooking.) Cover and simmer the mixture for at least one hour, stirring occasionally. If the mixture becomes too thick, thin with the reserved stock.

Remove the bay leaf from the tomato sauce and discard. Spread ½ cup of the tomato sauce in a 13 by 9 inch baking dish. Place some cooked lasagne noodles on top of the sauce. Thoroughly drain the olive-habanero mixture, and spread 1/3 of it over the noodles. Top the olive mixture with 1/3 of the sliced artichokes (or zucchinis), and 1/3 of the steamed spinach leaves. Mix the three cheeses together and spread 1/3 of this mixture over the spinach.

Pour 1 cup of the tomato sauce over this mixture, and then cover with more lasagne noodles. Repeat the whole process for two more layers, ending with the noodles and topping off with the tomato sauce.

Bake at 350°F for 45 minutes. (Or, cover and refrigerate and bake later; just allow the dish to reach room temperature before baking.)

This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.

Ingredients

• 1 cup sugar

• ½ cup light corn syrup

• 1/8 teaspoon salt

• 1 ½ cups unsalted dry-roasted cashews.

• 1 tablespoon butter

• 1 teaspoon vanilla

• 1 teaspoon baking soda

• ½ teaspoon ground habanero chile

• Butter flavored vegetable cooking spray

Instructions

Spray a cookie sheet with sides with the oil and set aside.

Combine the sugar, corn syrup, and salt in a microwave safe bowl until well mixed. Microwave, uncovered, on high for 3 minutes. Remove and stir. Return to the microwave and cook on high until the mixture bubbles, approximately 3 to 4 minutes.

Remove from the microwave and stir in the cashews, butter, and vanilla. Return to the microwave and cook on high for an additional 3 minutes, or until the candy turns a light golden color.

Remove the bowl from the microwave and quickly beat in the baking soda. The candy will foam up when you add the soda. Immediately pour the mixture onto the cookie sheet and sprinkle the chile over the top. Using a spatula, spread the brittle as thin as possible. Do these steps as quickly as possible because the candy sets up fast!

Allow the candy to sit until cool, about 1 to 2 hours. Break into pieces and store in an airtight container.

This recipe has a double hit of habanero both in the oil and in the mustard. For a milder version, cut down the marinating time and/or use unflavored olive oil.

Ingredients

• 1 pound Cremini or white button mushrooms
• 1/3 cup lemon juice, fresh preferred
• 1 cup habanero-infused oil
• 3 tablespoons habanero mustard
• 3 cloves garlic, crushed
• 1 tablespoon chopped green onions
• 1 tablespoon capers, drained
• Salt to taste
• Chopped fresh parsley

Instructions

Clean the mushrooms well using a soft brush. Trim the tough end, remove any dark spots, and leave the stems on the mushrooms. Place in nonreactive saucepan, sprinkle with a little of the lemon juice, and cover with water. Simmer until tender, about 10 to 15 minutes, drain and place in a nonreactive bowl.

Whisk together the lemon juice, oil, mustard, and garlic and pour over the mushrooms. Marinate at room temperature for 30 to 45 minutes.

Toss with the onions and capers and season with salt. Refrigerate for up to 1 week before serving.

Bring to room temperature, drain, and garnish with the parsley before serving.