30 medium habanero peppers
2 T garlic powder
2 T olive oil
1 tsp sea salt
2 tsp brown sugar
1 T smoke flavoring
Slie peppers in half. Always wear gloves when working with habanero peppers. Toss in a bowl with garlic powder, olive oil, sea salt,brown sugar and smoke flavor. Let sit in the fridge for an hour. Lay peppers on a cookie sheet. Bake in a 200 degree oven for one hour or until the peppers take on a raisin like appearance. Store in an an airtight container or in a jar with Balsamic vinegar. They are great chopped in salads or blended in soups and hot sauces.
Recipe courtesy Demetria Dixon ©2006
Receive A Guide To Tea, an 88-page book on the history and enjoyment of tea free with your first Adagio Teas order of $19 or more.
Friday, February 23, 2007
Tuesday, February 20, 2007
Thyme & Basil Hot Water Cornbread
2 C Corn Meal
1 tsp salt
1 egg
1 C boiling water
1 tsp fresh basil chopped
1 tsp fresh thyme chopped
zest of 1 lemon
1 tsp vegetable or canola oil
3 C vegetable oil
Place Meal and salt in a bowl. Add hot water and the egg. Stir, completely incorporating the egg. Add basil, thyme, zest and oil. Heat remaining oil in large cast iron skillet to about 300 - 325. Place a heaping tablespoon of the batter into the hot oil. Fry until golden brown. Drain on paper towels.
For extra added flavor crumble fried bacon or pancetta to the batter before frying.
Recipe courtesy of Demetria Dixon ©2006
1 tsp salt
1 egg
1 C boiling water
1 tsp fresh basil chopped
1 tsp fresh thyme chopped
zest of 1 lemon
1 tsp vegetable or canola oil
3 C vegetable oil
Place Meal and salt in a bowl. Add hot water and the egg. Stir, completely incorporating the egg. Add basil, thyme, zest and oil. Heat remaining oil in large cast iron skillet to about 300 - 325. Place a heaping tablespoon of the batter into the hot oil. Fry until golden brown. Drain on paper towels.
For extra added flavor crumble fried bacon or pancetta to the batter before frying.
Recipe courtesy of Demetria Dixon ©2006
Dark Chocolate Sabayon w/ Rum &Triple Sec
6 egg yolks
½ Cup sugar
¼ Cup Dark Rum
¼ Cup Triple Sec
½ C melted dark chocolate
Dark Chocolate Ganache
¼ C El Rey Dark Chocolate (chopped) – You may use any dark chocolate you prefer
¼ C cream
In a small sauce pan, heat the cream on a low flame. Watch the cream very carefully. Place the chopped chocolate in a bowl. Once the cream is heated through pour over chocolate. Whisk until the mixture is thoroughly combined and glossy. Set aside.
In a large (heat safe) glass bowl whisk egg yolks, sugar, rum and triple sec until incorporated. Now if you prefer you can transfer this to a double boiler. I simply take the bowl and rest it atop a pan of simmering water. Don’t let the pan touch the water. Whisk continuously until the mixture thickens. This can take anywhere from 7 to 10 minutes. Remove from heat and set bowl atop a bowl of ice to immediately stop the cooking process. Fold in cooled dark chocolate ganache until completely incorporated. At this point the sabayon is ready to eat. It is delicious served over fresh fruit.
Suggested serving:
For a quick delicious dessert, buy a store bought pound cake, cube and drizzle with rum or orange juice. Serve in a beautiful dessert cup topped with Sabayon and fresh fruit.
Recipe courtesy of Demetria Dixon ©2007
½ Cup sugar
¼ Cup Dark Rum
¼ Cup Triple Sec
½ C melted dark chocolate
Dark Chocolate Ganache
¼ C El Rey Dark Chocolate (chopped) – You may use any dark chocolate you prefer
¼ C cream
In a small sauce pan, heat the cream on a low flame. Watch the cream very carefully. Place the chopped chocolate in a bowl. Once the cream is heated through pour over chocolate. Whisk until the mixture is thoroughly combined and glossy. Set aside.
In a large (heat safe) glass bowl whisk egg yolks, sugar, rum and triple sec until incorporated. Now if you prefer you can transfer this to a double boiler. I simply take the bowl and rest it atop a pan of simmering water. Don’t let the pan touch the water. Whisk continuously until the mixture thickens. This can take anywhere from 7 to 10 minutes. Remove from heat and set bowl atop a bowl of ice to immediately stop the cooking process. Fold in cooled dark chocolate ganache until completely incorporated. At this point the sabayon is ready to eat. It is delicious served over fresh fruit.
Suggested serving:
For a quick delicious dessert, buy a store bought pound cake, cube and drizzle with rum or orange juice. Serve in a beautiful dessert cup topped with Sabayon and fresh fruit.
Recipe courtesy of Demetria Dixon ©2007
Wednesday, February 07, 2007
Habanero Caramel Cookies
This is a recipe I created a couple of years ago. I love working with peppers and I wanted to do a dessert with Habanero peppers. I tried doing ice cream but the peppers were so hot that it would not freeze. It did make quite an exciting malted. Because of my long history with Habanero peppers, I implore you to please wear gloves. I can not stress this enough. These peppers will burn the skin and you really do not want to accidentally rub your eye with Habanero juice fingers. That said, this is a fun recipe which always gets a great reaction when I bake them.
2 ¼ C self-rising flour
¼ tsp salt
½ C butter (unsalted) ¾ C granulated sugar
¼ C brown sugar
1 ½ tsp vanilla extract 2 large eggs
½ C homemade caramel w/chopped habaneros
Optional ingredients, ½ C Ghirardelli Dark Chocolate Chips, ½ C chopped pecans or toasted almonds.
Preheat oven to 350ยบ
Caramel
In a sauce pan add 1 C sugar and enough water to wet to dampen the sugar. Heat pan until sugar and water melts and begins to turn amber. Turn off heat and add 1 C cream slowly stirring continuously. Once caramel is the desired consistency, add habanero peppers.
Cream sugar, brown sugar and butter together until creamy and the sugar has dissolved. Beat eggs thoroughly (none of that barely beaten egg stuff, I despise the taste of egg in baked goods.) and add to butter and sugar mixture. Add salt. Slowly incorporate flour to the mixture. Add ¾ of the caramel to the dough. Fold caramel into dough, just until caramel can be seen through out the dough. Using hands seems to work best; however because of the heat of the habanero pepper, I highly recommend wearing gloves. If you are using optional ingredients please add them now. Use a plastic spoon to drop a teaspoon of dough of a greased cookie sheet. To each cookie press a dab of caramel on top. Bake 10 - 12 minutes.
Recipe courtesy of Demetria Dixon ©2005
2 ¼ C self-rising flour
¼ tsp salt
½ C butter (unsalted) ¾ C granulated sugar
¼ C brown sugar
1 ½ tsp vanilla extract 2 large eggs
½ C homemade caramel w/chopped habaneros
Optional ingredients, ½ C Ghirardelli Dark Chocolate Chips, ½ C chopped pecans or toasted almonds.
Preheat oven to 350ยบ
Caramel
In a sauce pan add 1 C sugar and enough water to wet to dampen the sugar. Heat pan until sugar and water melts and begins to turn amber. Turn off heat and add 1 C cream slowly stirring continuously. Once caramel is the desired consistency, add habanero peppers.
Cream sugar, brown sugar and butter together until creamy and the sugar has dissolved. Beat eggs thoroughly (none of that barely beaten egg stuff, I despise the taste of egg in baked goods.) and add to butter and sugar mixture. Add salt. Slowly incorporate flour to the mixture. Add ¾ of the caramel to the dough. Fold caramel into dough, just until caramel can be seen through out the dough. Using hands seems to work best; however because of the heat of the habanero pepper, I highly recommend wearing gloves. If you are using optional ingredients please add them now. Use a plastic spoon to drop a teaspoon of dough of a greased cookie sheet. To each cookie press a dab of caramel on top. Bake 10 - 12 minutes.
Recipe courtesy of Demetria Dixon ©2005
Saturday, February 03, 2007
February's Featured Cookbook
Good Southern comfort food. Sticks to your ribs, warms you on cold nights, comforts you when things go wrong. My featured selection for February is by Paula Deen. Paula is that wonderful combination of down-home Southern charm, gentility and mad skills in the kitchen. If you tried her Chicken Salad recipe or had the pleasure of visiting one of her restaurants, then you know what I'm talking about. She just makes you feel welcome in her kitchen, like you can sit a spell and do some good eating and it's okay. I know everyone is preoccupied with New Year's Resolutions and hitting the gym, but we all need a treat every now and then. So treat yourself.
Find this book and more at Books for Cooks and More.
Subscribe to:
Posts (Atom)
