| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Halloween | 1 | Servings | |
INGREDIENTS
| 1 | Red bell pepper; seeds, ribs, and stem removed, diced | |
| 1 | Onion; diced | |
| 2 | tb | Olive oil |
| 2 | ts | Butter or margarine |
| 2 | Bananas; sliced | |
| 1/4 | c | Pineapple juice; fresh preferred |
| Juice of 3 oranges | ||
| Juice of 2 limes | ||
| 1/4 | c | Chopped fresh cilantro |
| 3 to 4 tablespoons minced habanero | ||
| 4 | tb | Grated Parmesan cheese |
| 1 | lb | Dried fettucine |
| Salt and freshly ground black pepper,, to taste |
INSTRUCTIONS
This is one of the all-time favorite habanero recipes published in Chile Pepper magazine. Chris Schlesinger of the East Coast Grill in Cambridge, Massachusetts, who invented the recipe, describes it this way: This dish is on the outer limits. Constantly challenged by my heat-seeking customers to create hotter and hotter food, I decided to put a stop to it once and for all by developing a dish that would satisfy their desires and quiet their demands. A dish that was so hot that there was no hotter, so hot that never again would I have to take a ribbing from the heat freaks. This is it." Needless to say, it is *extremely hot.* 1. In a large skillet, saute the bell pepper and onion in the oil and butter until soft, about 4 minute. Add the bananas and pineapple and orange juices and continue to simmer until the bananas are soft about 4 minutes. Remove from the heat and add the lime juice, cilantro, chile, and 3 tablespoons of the cheese. Mix well. 2. Meanwhile bring a large pot filled with water to a boil and add the fettucine. Cook until al dente, 8 to 10 minutes. 3. Place the fettucine on a platter and top with the hot fruit sauce. Sprinkle with the remaining tablespoon of cheese season with salt and pepper and serve. !!! EXTREMELY HOT !!! Yield: 4 servings Recipe by: The Habanero Cookbook Posted to recipelu-digest Volume 01 Number 169 by ctlindab@mail1.nai.net on Oct 27, 1997
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