Habanero Hot Sauce: Cure for the common kitchen

Habanero hot sauce hottest sauce in the world is famous for being one. Caribbean, Cuba, Yucatan, Texas and California habaneros local peppers, manufactured, habanero hot sauce is amazing spicy, pungent flavor is a legend.

Capsicum habanero peppers type sense chin more and more hot Jacquin, and a rectangular, round or have a flashlight so. As it matures, yellow-orange habanero peppers, bright green ripe orange.

Never tried many market itself habanero habanero or one of the hottest sauces all can attest to other peppers style difference. Tabasco pepper is only 50000-30000 units of heat, for example, chile habanero, the heat Scoville scale is 200,000 to 300,000 units. Has achieved cult status in this world habaneros peppers explosion!

Habanero hot sauce deposit, lemon flavor and although they are not fashionable in the language, which is actually a kind of sweet smell. Due to the robust flavor and sizzling, habanero hot sauce traditional Caribbean cuisine kitchen (and your) is ideal. The meat sauce or salsa table to add a unique flavor, or if it is used in the production of spices and sauces were very spicy jerk sauce to enjoy, peppers habanero perfect.

Many of the popular hot sauces to choose habanero, and each has its own flavor. This habanero has some of the most popular sauces:
If habanero peppers with a strong flavor back, papaya, vinegar, spices, mustard and hot sauce to spice exceptional food, meat, fish, all kinds of structures and poultry: Treasure Island Papaya Allspice Sauce.
Jamaica called Treasure Island Wildfire Sauce: This hot sauce is made with habanero and spices and meat or fish peppers is a tasty seasoning. If you like hot, spicy habanero sauce is one for you!
Chutney Jamaica Treasure Island: Made with habanero peppers and vinegar, sugar and mixed with Jamaican spices, makes habanero pepper sauce Tabasco hot sauce looks old!
Green Habanero Marie Belize Sharp Pepper Sauce: This habanero hot sauce using good fresh ingredients and vegetables. Green habanero hot peppers and tuna, onion, garlic, salt, lemon juice and vinegar key made this sauce will leave an unforgettable taste.
Sharp Marie Habanero Pepper Sauce: red peppers habanero, fresh carrots, onion, lemon juice, switches, vinegar, garlic, salt and done, this habanero pepper sauce, a best seller for a reason. If used as a spice in cooking or as a dressing table, fire habanero hot sauce Marie Sharp will set your taste buds!

These are just many habanero enjoy your next meal is more one of chutneys style Caribbean. Chicken fish, habanero hot sauce makes every meal to remember.

World Barbecue Sauce

BBQ sauce with flavor marinade, basting (kitchen), used as a sauce or pork or beef ribs and barbecue style kitchen including chicken is cooked meat filling. This is used in a flavor, and many other foods.

Materials vary widely, even within countries, but most of vinegar as a basis for any and / or mass changes, including liquid smoke and spices and sweeteners such as sugar or molasses, mustard and pepper. Barbecue sauce most common tomato puree in the United States, corn syrup, molasses and vinegar and use a marketed Kansas City has a long life. This style is less dense, but in all places descendants of British brown sauce, sauce, similar target. Other regional revenue steeper failure pickled in vinegar for ketchup out of the base.

history
The exact origin is unclear. Others place in the 17th century the formation of the first American colonies Christopher Columbus, the Spanish sauce brought back to the late 15th century, some trace. Begins Article Source occur in English and French literature during the next 200 years. Mustard sauce South Carolina, a type of barbecue sauce, German settlers in the 18th century can be traced.
The first cookbooks tend not to put barbecue sauce recipes. The first commercially produced barbecue sauce Atlanta, Georgia Georgia barbecue sauce is made by the Company. Their salsa is advertised for sale in Atlanta Constitution, January 31, 1909. Heinz BBQ sauce started cooking oils and spices bag connected to provide more market access released its 1940 Kraft Foods.

variations
The different regions have their own styles and specific commitment variations. Barbecue sauces based in North America tomatoes are well known example, vinegar-based barbecue sauces mustard, very popular in parts of the southern United States. A sauce and corn syrup tomato sauce based are common in Asian countries. Mexican sauce can also be used as a basis for barbecue sauces.
South America
A seasoning on the table, a pickle and sauce based on grid used as green parsley sauce - like sauce Roasted Argentina and Uruguay, called barbecue chimichurri. Chimichurri beef, lamb, pork, goat, poultry, venison and root vegetables used.
In Brazil, the typical barbecue vinaigrette sauce (vinegar, olive oil, tomato, made with parsley and onion) is called.
Australia
In Australia, "barbecue sauce" substantially as part of the cooking process is a sweetener, the addition means after cooking. In this context, this close cousin of ketchup, but tuxedos with darker and richer flavor. Australian Homemade barbecue sauce and Worcestershire sauce, ketchup, just sometimes a mixture. Coffee Trade Sauce, similar to a fruity flavor of various brands in the salsa market range.
USA
American BBQ sauce a wide variety of tastes are different. Some regional tradition is based.
East Carolina Sauce - The American barbecue sauce from North Carolina two public sauces can trace their roots. Mere African slaves and principles supposedly also developed were popularized by American barbecue development. They vinegar is made with black pepper and pepper flakes. He drizzle the meat as it cooks to "understand" is used as a sauce and served as a sauce. Fine cuts and penetrating and fat sharp in the mouth. This sauce is very little or no sugar. Because of the strong flavor, not a cult following among people who are not.
Lexington Dip (lower west side of the Carolina Piedmont aka or less) - Lexington and western North Carolina "Piedmont" mountainous areas, often called salsa. This tomato paste, tomato sauce, tomato sauce or (above) is a welcome addition as East Carolina Sauce. Tomatoes vinegar soften.
Kansas - thick, reddish brown, tomato or sugar, vinegar and ketchup-based spices. Lower Lexington (above) that has been developed is significantly different from penetrating the meat was so thick and sweet and sit on the surface. This is the most common and popular sauce in the United States and all other tomato sauces are the main ingredient or less use of variations on the theme.
Memphis - Kansas City in a similar manner, typically containing the same material, but a higher percentage of vinegar and tend to use molasses as a sweetener.
South Carolina mustard sauce - South Carolina Department mainly yellow mustard, vinegar, sugar and spices released by barbecue sauces yellow. This sauce Columbia Charleston, a belt to an area determined by many German is most common. Vinegar sauce base with black pepper common in regions such as the coastal plain of North Carolina and tomato-thin, vinegar-based sauces are common in mountainous regions, such as North Carolina.
Texas - older, more traditional restaurants and some heavy sauces cumin, pepper, seasoned with chili powder or width powder, pepper, onion, tomato, just a touch, a lot of little or no sugar, meat immersed them, because they are generally present in particles of meat and smoke flavor. These are generally similar and average thickness of thin tomato soup. They penetrated easily sit up instead. Texas bottled barbecue sauce, since it does not contain drops of meat are often different from those used in the same restaurant.
Alabama white sauce - North Alabama is known for its distinctive white sauce, chicken and pork is mainly used in a mayonnaise sauce. This mayonnaise, vinegar, salt and pepper is formed.
EU
Germany Estonia - Czech Republic, Malta, Spain
Asia
Hoisin, barbecue sauce is a type of Chinese style, many Chinese barbecue sauce recipes serves as the base material
Spicy tandoori yogurt with barbecue sauce is used for an Indian chicken dish
A sweet (Japanese tara West "teriyaki sauce"), soy sauce, teriyaki marinade used for a Japanese-style grill (traditional fish) before and cooking process.
Korean Galbi, a sauce made Ganjang usually called galbi or salsa heart is used. This is used as a marinade. Sesame oil, rice wine, hot pepper paste, juice, lemon-lime soda and honey common variations, although typically the sauce, soy sauce, garlic, and made of sugar.

Recipes classic sauces

In many ways, the sauce is food components Cinderella. Normally, thrown together at the last minute or just to keep other wet "out there" food. Or, sauce and water to form a sauce and / or combined with the thickness of wine.

However, the food is an integral part of a sauce in the French culinary tradition. You must delete a sauce to complement the food delicacies and meals are prepared. Why each kitchen will be based in the French tradition of creating a specific Saucier sauce.

Of course, all the fire in one of the meals of a pot, pan filled to the unique tradition sauces. But then kitchens and developing special pans of the main food and sauces can be prepared separately. In fact, sauces as we know it today (aka my spice) begins to develop a tradition of eating in various advisory Rome.

At the same time, many fish dishes, as (usually tomato-based) sauce cooked bold in many dishes as Ragusa, we note that themselves. BBQ sauce and a modern kitchen form the repertoire of every cook should be very basic and hot sauce along with such béchamel, Holandais, anger, spicy, a number of classics like marinara sauce.

Classic sauce, of course, essential for the white sauce recipe is given below:

Classic White Sauce

materials:

425 ml of milk

2 stalks celery

1 bay leaf

Button 1 knife

10 pepper

1 slice of onion 0.5 mm

40g butter

20 g of wheat flour

salt and freshly ground black pepper, taste

methods:

Celery, bay leaves, mace, black pepper and a little milk in the pan with the onion. Cook over low heat (only about 5 minutes) and after (shooting smell) until you remove from heat and strain into a jug or bowl.

Add the butter to the pan and then add the flour and mix vigorously slightly melted to make a smooth paste. Including all times and continue until all the liquid (including each bullet completely before adding the next), stirring, add a little milk at a time.

Reduce heat to the lowest setting and hitting occasionally, cook the sauce for 5 minutes wait. Season ends with salt and pepper and use.

The following Australia revenue based on the original, for a BBQ sauce:

barbecue sauce

materials:

1 tablespoon of apple cider vinegar

2 tablespoons powdered mustard

1 tablespoon pepper tea powder

1 tablespoon apple tea floor

1/2 teaspoon salt tea

180ml passata (tomato sauce)

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

4 pepper berries from Jamaica, spraying

2 crushed juniper berries,

10 Long fruit pepper powder (optional)

methods:

Simply mix all ingredients in a small bowl and mix well. The pepper for an extra touch, add 10 surface long fruit.

Brine and / or use as a basting grilled meat sauce.

sausage

 
ingredients:
100 ml of water
2 cloves garlic, minced
½ onion, diced
2 tablespoons tomato sauce
1 tablespoon granulated sugar
Cut 5 pieces of beef sausage length of 2-2 ½ cm, then slice both ends
1 packet of chicken flavoring
½ teaspoon pepper
100 ml oil for frying
1 teaspoon margarine for sauteing

How to Make:
1. Fried sausage up broke, but keep the sausage is not too dry. Remove, and set aside.
2. Heat margarine and saute garlic and onions until wilted and cooked. After that, put all other ingredients and cook until boiling.
3. Enter stir sausage into other materials. Cook for about 2 minutes
4. lift and ready to be served.

roasted duck

 
ingredients:
750 ml of water
5 tablespoons oil for sauteing
1 whole duck with offal, into small cubes 2 cm
2 tablespoons soy sauce
1 teaspoon tamarind + 1 tablespoon water
1 teaspoon salt
3 pieces of lime for serving

Spices:
10 grains of red onion
4 cloves of garlic
3 cm turmeric
5 pieces of red chili
3 pieces of cayenne pepper
1/4 teaspoon pepper
2 cm ginger

How to Make:
1. Saute ground spices until fragrant.
2. Add duck, stir until it changes color. Enter ketchup. Stir well.
3. Add water in 3 stages.
4. Enter the tamarind water and salt, stirring until thickened.
5. Pick up and ready to be served. Serve with freshly squeezed lemon juice

oxtail soup

 
ingredients :2 potatoes , diced2 carrots , diced500 gr oxtail , cut into pieces3 cm ginger , crushed3 tomatoes1/2 tbsp powdered beef broth1/4 teaspoon nutmeg4 cloves of garlic, mashed4 spring onions , puree2 stalks celery , finely chopped2 leeks , cut into piecessugar to tasteolive oilsalt to tastepepper to tastefried onions1 liter of water
How to make :ingredients :2 potatoes , diced2 carrots , diced500 gr oxtail , cut into pieces3 cm ginger , crushed3 tomatoes1/2 tbsp powdered beef broth1/4 teaspoon nutmeg4 cloves of garlic, mashed4 spring onions , puree2 stalks celery , finely chopped2 leeks , cut into piecessugar to tasteolive oilsalt to tastepepper to tastefried onions1 liter of water
How to make :1 . Boil first oxtail until meat is tender .2 . Heat oil and saute onion , garlic and ginger until fragrant , then pour water , cook until boiling ,3 . Enter oxtail boiled .4 . Enter the potatoes and carrots .5 . Add broth , nutmeg , pepper , sugar and salt . Cook until done .6 . Prior to his appointment add tomatoes , celery and green onion , stir briefly .7 . Pick up and ready to be served with a sprinkling of fried onions on it .

evaporated stocks

 
ingredients :3 L of water to boil2 tsp salt2 kg beef ribs , cut into a size of 5 × 10 cm1 bay leaf1 stalk scallion , white part , cut into 3 cm long1 carrot , peeled , cut into 4 cm long pieces
Spices :1 onion , finely chopped8 red onions , puree4 cloves of garlic, mashed3 tablespoons honey1 tsp salt400 ml ready-made BBQ sauce3 tablespoons bottled chili sauce3 tablespoons unsalted butter
Complement :500 g french fries , fried250 g carrots , boiled , diced 1 cm250 g bean mini , siangi , boiled
How to make :1 . Boil ribs with 3 L of water , bay leaf , carrot , scallion , and salt using a pressure cooker ( pressure cooker ) for 30 minutes until soft . Lift . Drain .2 . Heat butter . Saute onion , garlic , and onion until fragrant .3 . Add the remaining ingredients , stir well , bring to a boil . Lift .4 . Marinate ribs with seasoning ¼ section . Store in the refrigerator overnight .5 . Grilled ribs until browned and fragrant . Basting occasionally with remaining seasoning .6 . lift and ready to be served , accompanied with complementary ribs and the rest of the BBQ seasoning .

Chicken Salad

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon honey mustard
• 1 tablespoon white vinegar
• 1 tablespoon frozen orange juice concentrate (optional)
• 4 cups cooked chicken breast, diced
• 1 cup celery, diced
• 1 large apple, unpeeled, cored and chopped
• 1/3 cup dried cranberries, chopped
• 3 to 4 green onions, chopped
• 1/3 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• salt & pepper to taste

Directions:

• Toast pecans in a 250ºF oven. Watch carefully to make sure they do not burn. Set aside to let cool.
• In a small bowl combine mayonnaise, sour cream, mustard, vinegar, orange juice, salt and pepper. Stir well to mix together. Cover and refrigerate until ready to use.
• In a large bowl toss together chicken, celery, apple, cranberries, onions, pecans and parsley. Add the dressing and mix together well.
• Cover and refrigerate for 2 hours before serving to allow those wonderful flavors to meld

Watermelon Strawberry Soup

Ingredients:

• 4 cups watermelon chunks
• 1 pint strawberries
• 1/2 cup yogurt
• 1 lemon (or 2-3 tablespoons lemon juice)
• 2 tablespoons sugar
• fresh mint (optional)

Directions:

• Hull the strawberries. Peel and seed watermelon, cut into thumb sized chunks.
• Put watermelon and sugar into a blender and blend until smooth. Pour mixture into chilled bowl.
• Juice the lemon. Blend strawberries in the blender and slowly add yogurt and lemon juice while blending. Pour into bowl with watermelon and stir well. Put into the fridge for at least 2 hours. Use the fresh mint to garnish.
• Serve ice-cold.

Beef Pot Roast

Ingredients:

• 3 to 4 pound beef roast
• 1 tablespoon flour
• 1 teaspoon salt
• dash of black pepper
• pinch of ginger
• 1 to 2 tablespoons oil
• 1 large onion, sliced
• 1 clove garlic
• 2 stalks celery, cut into large pieces
• piece of green pepper
• 1 tomato, cut into chunks
• 2 carrots, cut into large chunks
• small piece of yellow turnip (or rutabaga)
• 1/4 cup water
• 1/4 wine or sherry

Directions:

• Wipe the meat with a paper towel to dry it. Mix together the flour, salt, pepper and ginger. Rub mixture on all sides of the meat.
• Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables around the roast. Pour water and wine or sherry over the roast. Place lid on the pot and simmer on the stovetop for about 3 hours. This pot roast can also be baked in the oven at a medium heat (about 350ºF) for the same length of time.

For the gravy:

• 1 heaping tablespoon flour
• 1 to 2 cups water

Remove meat. To the essence in the pan add the heaping tablespoon of flour plus the water. Cook, stirring often, until thick. Strain the gravy (including the vegetables)) through a sieve. Makes a most delicious gravy.
Variation:
If you don’t want to use sherry or wine to flavor the pot roast, substitute an equal amount of beef broth.

Baked Garlic Chicken

 
Ingredients:

• 3 to 4 pound whole roasting chicken
• salt and pepper
• 40 cloves garlic, peeled
• 2 tablespoons of olive oil
• 1/2 cup chicken stock

Directions:

• Preheat the oven to 350 F°.
• Sprinkle the inside of the chicken with salt and pepper. Stuff garlic cloves into the cavity. Tie legs together. Tuck wing tips behind chicken’s back.
• Place chicken, breast side up, on a greased wire rack in a roasting pan. Brush chicken with oil. Pour stock into pan.
• Roast chicken at 350 F° for 25 minutes per pound (1 1/4 to 1 3/4 hours for an average bird), basting often with juices and stock from the pan.
• Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.
• Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread for an extra treat.

Chicken and Shrimp Jambalaya

Ingredients:

• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 pound medium shrimp, peeled and deveined
• 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
• 2 bags boil-in-bag long-grain rice
• 2 garlic cloves, minced
• 2 cans diced tomatoes with onion and green peppers, undrained
• 1 can fat-free, lower-sodium chicken broth
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 tbsps chopped fresh flat-leaf parsley
• 2 tsps salt-free Cajun seasoning
• 1 tbsp hot sauce
• 1 tbsp canola oil
• 1/2 tsp dried thyme
• 1/4 tsp Spanish smoked paprika (optional)
• Fresh parsley leaves (optional)

 How To Make Chicken and Shrimp Jambalaya:

1. Heat a large skillet over high heat. Add oil.
2. Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
3. Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
4. Add onion mixture, turkey kielbasa, Cajun seasoning, dried thyme, smoked paprika, 2 cans diced tomatoes with onion and green peppers, and chicken broth into slow cooker. Cover and cook on LOW for 5 hours
5. Cook rice according to package directions.
6. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done.
7. Garnish with parsley leaves, if desired.

Fried Rice

Ingredients:

• 4 cups cooked rice
• 1 thinly sliced medium onion
• 1 clove garlic, crushed
• 2 medium eggs
• 1 tsp shrimp paste or belachan
• 1 tsp chili powder
• 1 Tbsp light soy sauce
• 3 Tbsps oil
• Salt to taste
• Cucumber, tomato and cilantro for garnishing
• Prawn crackers (optional)

Preparation:

1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
4. Add the chili paste followed by the rice. Fry on high heat.
5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
6. Add the soy sauce and stir until the soy sauce is evenly distributed.
7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.

Green healthy Juice

500 gr. fresh Spinach leaves
1 handful fresh Parsley leaves
1 Granny Smith apple
1 / 2 lemon
ice
little bit water

Method:
Thoroughly wash the Spinach leaves and parsley. Chop the apple.
Peel the lemon well.
Add all the three plus ice ,water and ingredients to a blender and juice.
Serve immediately

Shepherd Pie

Ingredients:
2 tablespoons of Olive Oil
700 grams of minced meat minced mutton or beef
1 carrot (grated)
1 onion (grated)
Rosemary
Thyme
4 minced garlic
salt
pepper
1 tsp Worcestershire Sauce or English ketchup
2 tablespoons tomato paste
Red Wine (a few glugs)
1/4 cup chicken broth
Parmesan cheese

Mashed potato:
800 grams of Golden Potato, loose skin
¼ cup cream
4 tablespoons unsalted butter
Salt & Pepper

How to Make:
1. Cook until cooked lamb with oil, salt and pepper provide
2. Grate the onion, carrot, garlic cook until wilted
3. Put soy sauce and tomato paste and English wine, add thyme and rosemary, wine and let it disappear, and dries alcohol
4. Put chicken broth, cook for 3 to 5 minutes until the mix thickens and slightly dry meat
5. Grate the potato skins, cut kecil2, cook up for tender
6. Mashed potato with riser, add salt pepper butter and cream, stirring until smooth and do not stir too long in
7. Then groom shepherd pie, add grated cheese, skewer with a fork so that Crispi and bake 10 to 20 minutes