-
This is an archive of older St Barts forum topics and posts.
Information in this sub-forum may be out of date.
If you are researching schedules or time sensitive materials, go to the main forum and ask other members for confirmation.
Dog Sauce Shrimp
- Thread starter JEK
- Start date
MIke R
Senior Insider
from Wilkepedia
"these peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape distinct from its habanero cousin, which it is often confused with, giving jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour.
"these peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape distinct from its habanero cousin, which it is often confused with, giving jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour.
drrows
SBH Insider
From Wikepedia
The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of "heat", the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.
The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometime placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink.
[edit]
The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of "heat", the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.
The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometime placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink.
[edit]
katva
Senior Insider
This recipe is exactly the same as my X's "Mason Jar Chicken" sauce---it's outstanding. The name comes from his blending it and letting it sit for a day or so in a mason jar, and then poking holes in the lid and shaking it over chicken while slow-grilling it......it's a favorite! The hotter, the better, imho.elgreaux said:
Good on fried flounder, too. YUM.
drrows
SBH Insider
As with most recipes there are a multitude of variations. This from the NY Times 1999
Advertise on NYTimes.com
RECIPE
French West Indian Sauce Chien
TOTAL TIME
10 minutes
Ingredients
3 cloves garlic, peeled
2 medium shallots, peeled and quartered
1 Scotch bonnet or habanero chili, seeded and quartered
2 teaspoons chopped fresh ginger
1/2 cup flatleaf parsley leaves
1/4 cup chopped fresh chives or scallion greens
1/2 teaspoon fresh or dried thyme
1 scant teaspoon salt, or more, to taste
1/2 teaspoon freshly ground black pepper
Pinch of ground allspice
1/3 cup fresh lime juice, or more, to taste
1/2 cup extra virgin olive oil
Preparation
1.
Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.
YIELD
about 2 cups
Originally published with Barbecuing With a World Full of Accents
By STEVEN RAICHLEN, June 2, 1999
Advertise on NYTimes.com
RECIPE
French West Indian Sauce Chien
TOTAL TIME
10 minutes
Ingredients
3 cloves garlic, peeled
2 medium shallots, peeled and quartered
1 Scotch bonnet or habanero chili, seeded and quartered
2 teaspoons chopped fresh ginger
1/2 cup flatleaf parsley leaves
1/4 cup chopped fresh chives or scallion greens
1/2 teaspoon fresh or dried thyme
1 scant teaspoon salt, or more, to taste
1/2 teaspoon freshly ground black pepper
Pinch of ground allspice
1/3 cup fresh lime juice, or more, to taste
1/2 cup extra virgin olive oil
Preparation
1.
Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.
YIELD
about 2 cups
Originally published with Barbecuing With a World Full of Accents
By STEVEN RAICHLEN, June 2, 1999
rivertrash
Senior Insider
If you have not used Scotch Bonnet or habanero peppers before, a word to the wise: Wear rubber gloves when preparing them. Some of these peppers are so hot they will severely irritate your hands and fingers. Even worse is when you forget and touch sensitive skin after working with them. It is not fun!
rivertrash
Senior Insider
Nothing funny about it! If it's your skin.
