Caribbean Fresh Fruit Compote w/ Habanero Spiked Syrup

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Use this “hot” fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.

Ingredients

  • 3 tablespoons cider vinegar

  • 2 tablespoons sugar

  • ½ teaspoon ground habanero chile

  • 1 cup cubed fresh mango

  • 1 cup cubed fresh papaya

  • ½ cup sliced strawberries

  • Garnish: Fresh mint leaves

Instructions

Add the vinegar, sugar, and chile in a small saucepan and stir to mix. Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool to room temperature.

Combine the fruit in a large mixing bowl. Pour the sauce over the fruit and toss to coat.

Ladle the fruit into individual bowls, garnish with the mint leaves and serve.

 

Papas con Chile Colorado

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The “colorado” here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother’s Day on the Burn! Blog.

Ingredients

  • ½ cup chopped onion

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 2 tablespoons crushed red New Mexico chile, seeds included

  • 2 large potatoes, peeled or unpeeled, diced

  • 1 tablespoon grated Parmesan cheese (optional)

Instructions

Preheat the oven to 350 degrees F.

In a medium-sized skillet over medium heat, sauté the onion and garlic until they soften and start to brown. Remove them from the heat to a bowl and add the chile to the skillet. Sauté for one minute and add to the onion mixture.

Toss the potatoes with the onion mixture until they’re well coated and place them in a baking pan. Bake the potatoes for 40 minutes, or until they are tender.

Sprinkle the cheese over the top of the potatoes and serve.

Mascarene Hush Puppies

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This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

  • 2 cups dal (dried split peas)

  • 2 red or green jalapeños, seeds and stems removed, minced

  • 2 tablespoons chopped cilantro

  • 2 tablespoons finely chopped green onions

  • ½ teaspoon powdered cumin

  • Vegetable oil for frying

Instructions

Wash the dal in a colander, then place it in a bowl and cover with three times as much volume of water. Allow to soak for at least 4 hours and preferably overnight. Drain the dal and place half of it in a blend and process to a fine consistency. Remove from the blender with a spatula and place in a bowl. Place the remaining dal in a blender and process to a medium consistency. Remove to the same bowl. Add the remaining ingredients except the oil and mix well

Form the mixture into balls about 1 ½ inches in diameter.

Heat the oil in a pan until hot and deep fry the balls until they are golden brown. Remove and place on paper towels to drain. Serve them hot

Xinjiang Lamb and Chile Barbeque

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The region located next to Mongolia, called Xinjiang, is noted for its barbecue lamb, or mutton, even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. It’s easy to visualize this simple barbecue being prepared by the nomads on the steppes of Xinjiang. Note: This recipe requires advance preparation.

Ingredients

  • 1/4 cup lemon juice, fresh preferred

  • 2 tablespoons Asian red chile oil (available in Asian markets)

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon light soy sauce

  • 1 tablespoon sugar

  • 4 cloves garlic, minced

  • 2 teaspoons crushed Sichuan peppercorns

  • ½ teaspoon minced ginger

  • 1/4 teaspoon salt

  • 1 to 1 ½- pounds lamb, cut in 2-inch cubes

  • 8 jalapeños, cut in half lengthwise

  • 4 sesame seed buns

  • Chopped green onions, including some of the greens

  • Chopped fresh cilantro

Instructions

In a non-reactive bowl, combine the lemon juice, chile oil, wine, soy sauce, sugar, garlic, peppercorns, ginger, and salt and blend well. Add the lamb and jalapenos and marinate them in the refrigerator overnight or for 2 hours at room temperature.

Drain the mixture and reserve the marinade. Thread the meat on skewers, alternating with the jalapeño halves. Place the skewers under a broiler or grill over a medium-hot fire until medium-rare, about 15 minutes. Baste occasionally with the marinade.

Serve the lamb and chiles in the buns topped with the chopped onions and cilantro.

Hunan Strange Chicken Salad

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This cold chicken salad is not really strange–just delicious! It gets its name from the sauce which is salty, sweet, sour and hot, all in one dish. In the Chinese province of Hunan where the summers are hot, a cool yet pungent entree is always welcome. This is a great way to recycle left-over chicken. Note: This recipe requires advance preparation.

Ingredients

For the Dressing:

  • 2 tablespoons rice vinegar

  • 2 tablespoons light soy sauce

  • 1 ½ tablespoon peanut oil

  • 1 tablespoon sesame paste (available in Asian markets) or smooth peanut butter

  • 1 tablespoon Chinese red chile oil (available in Asian markets)

  • 1 tablespoon sugar

  • 2 teaspoons ground Sichuan peppercorns

  • 2 teaspoons sesame oil

  • 1 teaspoon minced ginger

  • ½ teaspoon crushed red chile flakes

For the Salad:

  • 8 ounces cooked chicken, chopped

  • 2 green onions, chopped including some of the greens

  • 1 cucumber, ½ cubed and ½ sliced

  • Shredded lettuce

  • Garnish: 1/4 cup roasted peanuts

  • Crushed red chile flakes

  • Chopped fresh cilantro

Instructions

In a bowl, combine all the ingredients for the dressing and mix well. Allow the dressing to sit for a couple of hours to blend the flavors.

Toss the chicken, green onions, and cubed cucumber in the dressing. Allow the mixture to sit at room temperature for 30 minutes.

To serve: Make a bed of the lettuce on individual serving plates. Arrange the sliced cucumbers on the lettuce, top with the chicken salad and garnish with the peanuts, chile flakes, and cilantro.