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Habanero
Volcanic Chicken Satay Recipe with Habanero Peppers
2 pounds chicken tenders, cut in half
1 teaspoon olive oil
2 tablespoons white wine
skewers for serving
For the Marinade
1 small onion, chopped
1 teaspoon olive oil
1 teaspoon fresh garlic, minced
2 habanero peppers, chopped
1 poblano pepper, roasted, stemmed and seeded (how to roast a chili pepper)
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 cup soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
For the Peanut Sauce
1 small onion, chopped
1 teaspoon olive oil
2-3 teaspoons red curry paste
1/2 cup water
1 tablespoon sugar
1/2 cup peanut butter
2 tablespoons lime juice
Salt to taste
Sauté onion in olive oil about 5 minutes over medium heat. Add minced garlic and cook 1 minute. Stir and remove from heat. Add to a mixing bowl. To the bowl, add roasted poblano pepper, habanero peppers, ground ginger, turmeric, soy sauce, and brown sugar. Add salt and pepper to taste. Stir. Add your chicken strips to the marinade and stir to coat. Cover the bowl or transfer contents to a baggie and seal. Refrigerate about 4 hours, or overnight for more flavor. Heat a sauté pan to medium-high heat. Sear the chicken slices about 1 minute each side, then reduce heat to medium. Add white wine to deglaze chicken, and cook about 5-6 more minutes, or until chicken is cooked through. Set chicken aside. In a large pan, sauté onion in olive oil about 5 minutes over medium heat. Add 2-3 teaspoons red curry paste and stir. Cook about 2 minutes. Add 1/2 cup water and 1 tablespoon sugar. Bring to a boil and stir. Add 1/2 cup peanut butter and whisk it together. Reduce heat and simmer about 5 minutes. Add more water at this point to achieve your desired consistency. Add chicken into the sauce and cook about 5 minutes, or until chicken is warmed. Remove from heat, then stir in lime juice and salt to taste. Serve!
1 teaspoon olive oil
2 tablespoons white wine
skewers for serving
For the Marinade
1 small onion, chopped
1 teaspoon olive oil
1 teaspoon fresh garlic, minced
2 habanero peppers, chopped
1 poblano pepper, roasted, stemmed and seeded (how to roast a chili pepper)
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 cup soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
For the Peanut Sauce
1 small onion, chopped
1 teaspoon olive oil
2-3 teaspoons red curry paste
1/2 cup water
1 tablespoon sugar
1/2 cup peanut butter
2 tablespoons lime juice
Salt to taste
Sauté onion in olive oil about 5 minutes over medium heat. Add minced garlic and cook 1 minute. Stir and remove from heat. Add to a mixing bowl. To the bowl, add roasted poblano pepper, habanero peppers, ground ginger, turmeric, soy sauce, and brown sugar. Add salt and pepper to taste. Stir. Add your chicken strips to the marinade and stir to coat. Cover the bowl or transfer contents to a baggie and seal. Refrigerate about 4 hours, or overnight for more flavor. Heat a sauté pan to medium-high heat. Sear the chicken slices about 1 minute each side, then reduce heat to medium. Add white wine to deglaze chicken, and cook about 5-6 more minutes, or until chicken is cooked through. Set chicken aside. In a large pan, sauté onion in olive oil about 5 minutes over medium heat. Add 2-3 teaspoons red curry paste and stir. Cook about 2 minutes. Add 1/2 cup water and 1 tablespoon sugar. Bring to a boil and stir. Add 1/2 cup peanut butter and whisk it together. Reduce heat and simmer about 5 minutes. Add more water at this point to achieve your desired consistency. Add chicken into the sauce and cook about 5 minutes, or until chicken is warmed. Remove from heat, then stir in lime juice and salt to taste. Serve!
Atomic Meatloaf
1 pound ground beef
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers
1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers
1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.