Sprinkle this seasoning on pork or lamb chops before grilling. It also works on strongly flavored fish, like fresh tuna steaks.
Combine all of the ingredients in a bowl, mix well and store in an airtight container.
Here’s our kicked-up version of this classic Caribbean cocktail.
2 oz. vodka
1/2 oz. Blue Curacao
1/4 oz. lemon juice
2 oz. pineapple juice
1/2 oz. chile syrup
1 oz. Cpt. Morgan’s Coconut Rum
candied habanero chile half
crushed ice
Blend liquors, juices, and syrup in a blender. Fill two 12-ounce glasses with crushed ice and pour blended liquid over ice. Garnish with candied habanero chile, serve with straws. Be happy.
This candy recipe makes good use of the syrup created as a byproduct when making candied chiles. Depending on the chiles used, the syrup can get pretty hot. Typically it has a consistency somewhere between corn syrup and molasses and looks clear, lightly tinted.
1/2 cup chile syrup
1/2 cup butter (125 grams)
2 oz. (60 grams) pecans, walnuts or almonds, chopped
Butter a baking sheet or a piece of parchment paper. Cover an area as large as a letter size page with the chopped nuts and set aside.
In a microwaveable cup, cautiously warm butter so it just melts to a liquid stage.
Put syrup in a one quart saucepan. Place over high heat and stir with a wooden spoon until it comes to a boil. Continue stirring until the syrup begins to thicken and turns a little darker. Insert a candy thermometer if available.
Slowly pour the butter into the saucepan, keep stirring.
Attention: This stuff is getting very hot, and if working on a ceramic stovetop, be sure not to splash any of the sugar.
Keep at a bubbly boil and keep on stirring—ignore phone calls and the door bell, this stuff burns easily!
Remove from heat when the candy thermometer indicates what candymakers call soft-crack stage, about 270°F, or if the mixture changes its color to light brown, whatever comes first (any longer, and the mix will burn).
Pour over the chopped nuts and let cool for a couple of hours (optionally, spread chopped nuts also on top, after about 15 minutes).
Crack into 1/2″ pieces, store in airtight container and enjoy!
At lower temperatures, the candies would stay chewy. But as I don’t want to pull my crowns, I prefer mine crunchy…Of course there are plenty of toffee and caramel recipes around – just experiment, using your spicy chile syrup instead of corn syrup and sugar.
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.
This recipe and others can be found in the following article:
By Diana Armstrong
3 tablespoons store-bought curry powder
3 tablespoons hot chilli powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ginger powder
Combine together in a bowl and store in the refrigerator or freezer.
