| 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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