1/4 to 1/2 teaspoon minced, seeded habanero or Scotch bonnet chili
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
TOSS all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors. Excellent with pork dishes.
Red pepper soup
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
MELT butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 5 to 10 minutes, or until tender.
POUR in chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer half of the mixture to a blender and puree until smooth. This produces a soup with some chunks in it. For a smooth soup, process all the all the soup mixture.
RETURN soup to saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Jamaican Jerk Seasoning Recipe
1/2cup allspice berries
1/2 cup brown sugar, packed
6-8 cloves garlic
4-6 Scotch Bonnet or habanero peppers
1 tablespoon ground thyme or 2 tablespoons fresh
2 bunches green onions
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoon soy sauce
PROCESS all ingredients in a food processor or blender until smooth.
KEEP refrigerated until ready to use. Rub meats with the seasoning or place the rub under the skin of chicken.
Refrigerate overnight. Grill meats over low fire until done.
Stuffed Anaheim Chili Peppers
8 Anaheim chili peppers , tops cut off and sliced lengthwise open, seeds removed and rinsed out
10-12 slices French bread , chopped into soft crumbs
1 medium-large onion , chopped
4 tablespoons extra-virgin olive oil
3 large cloves garlic , chopped
3 cups Monterey jack cheese , shredded
Salt and black pepper to taste
dash cayenne pepper, to taste
Reduced sodium chicken broth
Additional shredded Monterey Jack cheese for topping peppers
HEAT oven to 350 degrees.
CLEAN peppers by removing tops, slitting the pepper lengthwise, removing the seeds and rinsing out.
ADD olive oil to a large pot and heat over medium-low heat until warm, add onions and sauté until onions are softened. Add garlic and sauté until fragrant. Remove onion-garlic mixture pan from heat to cool a bit.
WHEN onions have cooled, add bread crumbs, salt, pepper and cayenne and mix thoroughly.
ADD cheese to mixture. Mix together thoroughly
STUFF peppers with bread-onion mixture.
PLACE peppers in a baking dish large enough to hold them. Sprinkle a little extra shredded Monterey Jack cheese on top of peppers.
POUR a little chicken broth in bottom of pan to help keep the peppers moist. (About one-quarter inch deep.)
COVER with lid or foil and bake for an hour or so in upper middle of oven until the peppers are starting to bubble.
REMOVE cover and bake an additional 10 to 15 minutes or until pepper tops are lightly brown.
REMOVE from oven and let sit 5 minutes or so and serve.