Apples & Habaneros
I've recently come into serious quantities of habaneros and apples (several varieties). It just occurred to me to use them together. The only thing that I can think of is the obvious salsa, chutney and maybe a hot wing sauce. Does anyone have any good apple/habanero recipes?
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4 Comments:
Over here I have a recipe for a Spicy Mango Peach Jam. Replace the peaches and mangoes with the apples, and replace the Joe Perry's Mango Peach Tango hot sauce with Tabasco or another type. You should end up with a nice Hot 'n Spicy Apple Jam when you're done. Oh, and make sure you wear foodhandler gloves when cutting those habañeros ... you'll regret it if you don't!
LunaPierCook at 11:40AM on 10/01/07
You could probably make effective enchiladas stuffed with pork, apples and habaneros.
Hm thanks for that idea.
cmballa at 1:25PM on 10/01/07
LunaPierCook--Thanks, the jam sounds very good.
cmballa--I don't know why I didn't think of pork in this situation. One of my favorite ways to marinate pork involves apple juice and soy sauce.
ajeys at 1:33PM on 10/01/07
Apple/Mushroom/Walnut stuffed Chicken Roulade with Apple/Walnut Risotto and a Habanero cream sauce
2 Fuji Apples
1c walnuts
1 c Porcini mushrooms
3 skinless Chicken breasts
1 c Arborio rice
3 c vegetable stock
8 oz cream cheese
4 tbs Smart Balance (or butter, if you prefer)
1/2 Habanero pepper, seeded and deviened
preheat oven to 350 degrees F.
1. In a food processor, blast the walnuts and mushrooms until VERY fine. Saute the walnut/mushroom mixture over medium heat in about 3tbl butter until golden brown and smelling irresistible.
2. Add walnut mixture to apples and mix thoroughly. Add a pinch of Tarragon, about 1 tsp salt and 1 tsp pepper.
3. Pound the three chicken breasts flat — approx 1/8″ thick. Any thicker and it will be a pain to roll everything in.
4. Spread a THIN layer of the apple/walnut mixture over the underside of the chicken breast. Roll, carefully, until the chicken breast is completely rolled up with very little, if any, of the stuffing oozing out the sides. Place on a prepped broiler pan. Do this for all three. Place in the oven and cook for 25 or so minutes or until the juice runs clear when the thermometer is removed…the thermometer should be between 150 and 155.
1. Prep the risotto as you normally would, and when it’s 90% done, stir in the remaining apple/walnut mixture.
1. In a double-boiler, melt the cream cheese. Add the Habanero half and allow it to “steep” in the cheese. Add the remaining butter to give some fluidity to the sauce. Cook long enough for the habanero to give it’s essential flavor and some heat without giving you something that’s inedible.
Serve this with the risotto being formed from a ramakin off center on the plate with the roulade being cut into thin slices and placed around the risotto, propped against it. Take the habanero-cream sauce and place a tablespoon or so atop the risotto. Serve this with caramelized ginger-balsamic carrots.
hsiafreak at 11:08PM on 10/01/07