Q: Dave,I have quite an involved question on capsaicin. Can you tell me an exact way of extracting capsaicin from the habanero? You wrote to one guy, “Hot red chile peppers are dried, ground, and pelletized. They are treated with hexane, a petroleum distillate that acts as a solvent, and the result is oleoresin capsicum, a thick, reddish oil. The …
Mangos with Sticky Rice
Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned “Manila” mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.
Ingredients
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1 cup sticky rice
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1 can coconut milk, separated into: 1 cup coconut milk and 1/4 cup coconut cream
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1/2 cup sugar
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1/2 tsp salt
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1-2 large ripe mangos, peeled and sliced
Instructions
Soak the sticky rice for several hours, then place in a bamboo steamer over a wok of boiling water until translucent and dry. A large stock pot with a bowl inside can be used as a substitute if the normal bamboo steamer is not available. Sticky rice is very hard and requires a lot of water to cook, so don’t let the steamer run dry.
Heat the coconut milk, sugar and salt in a saucepan over low heat until sugar just dissolves. Pour about half of the mixture over the cooked sticky rice and mix well. Add coconut cream to the remaining mixture and heat to a boil, then cook 5 to 10 minutes until thickened. Allow to cool. Place the rice in a serving bowl, top with sliced mango and drizzle with the coconut cream mixture. Serve at room temperature.
How To Make Spicy Buffalo Chicken Wings
Great for game day or accompanying an ice cold beer. Spicy Buffalo chicken wings have been an American favorite for decades. Hot, spicy and full of flavor. Can you handle our chef’s spicy recipe?
When Hot Sauce is a Cure: Mandram and Asher Sauce
Many folk remedies are made with chile peppers, as I detailed with two coauthors in The Healing Powers of Peppers (Three Rivers Pres, 1998). We discovered chile peppers being used in infusions, syrups, teas, tinctures, liniments, ointments, poultices, salves, and oils. Perhaps the most unusual treatments were two hot sauces, one to improve the appetite and the other to combat …
Buffalo Chicken Wings
This is the recipe that most people will tell you is the way they make wings in Buffalo. It’s easy to alter to suit your tastes.
Ingredients
Chicken Wings, Louisiana Hot Sauce, Blue Cheese Dressing, Vinegar
Instructions
This is the recipe that most people will tell you is the way they make wings in Buffalo. It’s a recipe that’s easy to alter to suit your tastes.
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4 pounds chicken wings
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Salt and freshly ground black pepper
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Vegetable oil for frying
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1/4 cup butter or margarine
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2 to 5 tablespoons of commercial Louisiana-type hot sauce, or recipe below
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1 teaspoon white vinegar
Accompaniments:
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Blue cheese dressing either commercial or recipe below
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Celery sticks
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint. Sprinkle the wing pieces with salt and pepper.
Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.
Melt the butter in a saucepan over medium heat, add the hot sauce and vinegar and stir to combine.
Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.
Yield: 48 individual wings
Heat Scale: Medium to Hot