Recipes

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Hilbeh

Servings: 6 servings

Ingredients:

1 bunch Fresh coriander leaves
1 teaspoon Black peppercorns
1 teaspoon Caraway seeds
4 Black cardamoms (or 8 green)
4 Dried chillies (or to taste)
1 Head of garlic
½ teaspoon Salt
2 tablespoon Fenugreek seeds
1 tablespoon Tomato puree
1 Lemon
1 tablespoon Sage
Olive oil

Preparation:

Grind the peppercorns, caraway, cardamom (whole if black, seeds only if green) and chillies. Peel and crush the garlic cloves and mix with the ground spices, salt, sage, tomato puree and juice of the lemon.

Grind the fenugreek and cover with cold water in a small bowl. Leave for about 30 mins, it will absorb much of the water, swell and become gelatinous. Drain. Mix in with the spices.

Chop the coriander and mix with the rest of the ingredients. Blend in an electric mixer, adding oil as necessary to achieve a blendable consistency.

James T's Flame Sauce - Rhp

Servings: 3 Cups

Ingredients:

¾ cub ;water
12 Habaneros or datils; choppedand seeded
2 cub Fresh papaya; seeded, peeledand medium-chopped
1 teaspoon Dry mustard
3 Fresh jalapenos; seeded andminced
1 large Bermuda onion; finelychopped
2 large Ripe tomatoes; medium-chopped
1 teaspoon White pepper; freshly ground
1 teaspoon Cayenne pepper; ground
2 tablespoon Fresh oregano; minced
1 tablespoon Fresh parsley; minced
1 tablespoon Cilantro (fresh corainder);minced
1 tablespoon Fresh basil; minced
2 tablespoon Balsamic vinegar
1 tablespoon Salt
2 tablespoon Dark brown sugar; firmlypacked
2 tablespoon Garlic; minced

Preparation:

: Yep, that's 12 habaneros. *Don't* get Habanero juice in your eyes, and avoid having it touch your skin if at all possible.
Rubber gloves are recommended.

: Place all the ingredients in a saucepan and bring to a boil.
Reduce heat to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight in the refrigerator before using. This sauce should last several weeks if kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a dip with chips.

From W.C. Longacre, in Jean Andrews' _Red Hot Peppers_ MacMillan, 1993. ISBN 0-02-502251-2. Typos by Jeff Pruett.

From: Jeff Pruett Date: 01 Jun 96

Jerk Paste

Servings: 1 Cup

Ingredients:

FORMATTED BY LISA CRAWFORD:
Onion; peeled
1 bunch Scallions; trimmed
2 teaspoon Chopped fresh thyme leaves
2 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
4 To 6 Scotch bonnet peppers
1 teaspoon Ground black pepper

Preparation:

Process ingredients into a smooth paste in a food processor. You'll have about 1 cup, with will keep, tightly covered and refrigerated, for a month.

Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald, 10/5/95 From: Date: From: Dave Sacerdote Date: 02 Feb 97

Prawn Vindaloo (Hot Prawns)

Servings: 6 servings

Ingredients:

1 tablespoon Garlic;sliced
1 tablespoon Hot red chili peppers, freshsliced
2 teaspoon Cumin seed; ground
1 teaspoon Mustard seeds
1 teaspoon Black peppercorns
1 teaspoon Tumeric; ground
¼ cub Cider vinegar
¼ cub Corn oil
1 cub Onion slices;ground to paste
2 pound Prawns; or large shrimppeeled & deveined
½ cub -Water
1 teaspoon -Salt

Preparation:

Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric together in a processor with 2 Tbsp of vinegar to act as a lubricant. Heat the oil in a pan and fry the onion paste over moderately low heat until light brown. Add the ground spices and continue to fry the mixture until it turns reddish, with a 'crumbled' look. Add the prawns & cook, stirring frequently for 10 minutes. Add the balance of the vinegar, the water and salt and continue to simmer, uncovered, for 5 minutes more. There will be very little sauce. Serve warm

VARIATION: The prawn vindaloo can be prepared as a proper pickle, which means that it is a bottled (or refrigerated condiment) used now and then with other foods as an adjunct to the meat or fish dishes being served. Should you wish to prepare this as a pickle, follow the instructions, but omit the onions & and the water & cook the prawns separately in 2 Tbsp of oil before adding them to the mixture.

SERVES: 6 SOURCE: _The Varied Kitchens of India_, the Parsi Kitchen chapter posted by Anne MacLellan

Rajun Cajun Ribs

Servings: 1 Servings

Ingredients:

3 pound Pork spareribsBoiling water to coverRajun Cajun Sauce
2/3 cub Ketchup
¼ teaspoon Cayenne pepper
⅛ teaspoon Pepper
⅛ teaspoon Garlic powder
⅛ teaspoon Chili powder

Preparation:

Cut ribs into easy to handle portions. Cook in boiling water until tender, about 1 hour. Drain, Cool. Rajun Cajun Sauce: Combine all 5 ingredients together in small bowl. Brush over ribs. Place ribs on grill over medium-hot heat. Turn and baste often, about 10 minutes until well glazed and hot. Serves 4. More heat can be added to suit your taste. Just add more cayenne pepper. Origin: Jean Pare, Company's Coming (Barbecues) Shared by: Ed Vroone

From: Sharon Stevens Date: 03-19-94

From: Jr Byers Date: 25 Feb 96

SPICY TOMATILLO SHRIMP

Servings: 4 servings

Ingredients:

2 each Tomatillos
2 tablespoon Minced onion
1 each Garlic clove; minced
1 tablespoon Olive oil
¼ cub Lime juice, fresh preferred
1 Freshly ground black pepper
2 tablespoon Chopped fresh cilantro
1 pound Shrimp;shelled,tails left on
6 each Jalapenos;in strips

Preparation:

Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides. Saute the onion and garlic in the oil until soft. Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and puree until smooth. Stir in the cilantro. Marinate the shrimp in the mixture for an hour. Remove and thread on skewers along with the chile strips. Grill until just done (a few minutes on each side) and serve with the sauce on the side. Posted by WILLIAM HALL, Prodigy ID# JFBV53A.

Steamed Crab with Hot Sauce - Poo Neung *

Servings: 4 servings

Ingredients:

1 2 Pound Crab, Cleaned

HOT SAUCE:
8 Minced Garlic Cloves
10 Green Thai Chili Peppers, Minced
2 tablespoon Chopped Cilantro Root Or Coriander Root And Leaves
¼ cub Fish Sauce (Nam Pla)
¼ cub Lime Juice
2 tablespoon Sugar

Preparation:

As soon as the fishing boats return to harbor in the South the locals want to taste the sweetness of the fresh crabs. Simple cooking methods allow the natural taste of these crabs to be enjoyed.
~--------------------------------------------------------------------- ~-- Leaving the shell intact, place the crab in a large steamer and steam for 10 minutes on high heat. After the crab is cooked, remove and set aside.

Prepare the hot sauce by combining all the ingredients in a small bowl. Use as a dipping sauce. Crack the crab and dip into the sauce before eating.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Tabasco Classic - Grillades for Brunch ***

Servings: 6 servings

Ingredients:

2 pound Veal Or Beef, ½" Thick, Trimmed And Cut Into Small Serving Pieces
¼ cub Vegetable Oil
¼ cub All-Purpose Flour
1 cub Chopped Onion
1 ½ cub Chopped Green Pepper
2 Minced Cloves Garlic
1 cub Chopped Fresh Tomatoes
½ teaspoon Dried Thyme
¾ cub Beef Broth
½ cub Red Wine
¾ teaspoon Salt
1 Bay Leaf
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Worcestershire Sauce
3 tablespoon Chopped Fresh Parsley

Preparation:

Grillades are a southern breakfast specialty that always meets an enthusiastic reception at our breakfast table, served with a light, flavorful grits pudding or spoon bread. Grillades should be simmered long enough to be fork tender, refrigerated overnight, and reheated in the morning. Make them with beef or veal, or try venison, which should be cut into julienne-size strips.
~--------------------------------------------------------------------- ~-- Pound the pieces of meat to ¼ inch thick. In a Dutch oven or heavy pot heat 2 tablespoons of the oil and brown the meat well in batches, removing each batch to a warm plate. Add the remaining 2 tablespoons oil and the flour to the pot. Stir over medium heat for about 30 minutes to make a dark brown roux.

Add the onion, green pepper, and garlic; saute for about 5 minutes, until soft, stirring often. Add the tomatoes and thyme; cook, with stirring for 3 minutes. Add the broth and wine. Stir well for several minutes, scraping up bits from the bottom of pan. Return the meat to the pot and stir in the salt, bay leaf, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, covered, for 1-½ hours, or until the meat is very tender, stirring occasionally.

Remove the bay leaf. Stir in the parsley, cool, and refrigerate overnight. Reheat the grillades before serving, and serve with Cheese Grits (see recipe).

From: The Tabasco Cookbook.

Tabasco Classic - Hot Pepper Jelly ****

Servings: 1 servings

Ingredients:

4 large Red Or Green Peppers, Cored And Seeded
1 ½ teaspoon Tabasco Pepper Sauce
¾ cub Cider Vinegar
3 ½ cub Sugar
3 ounce Pouch Of Fruit Pectin

Preparation:

We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper sauce makes a mellow, spicy jelly. Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets.
~--------------------------------------------------------------------- ~-- Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large nonaluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally.
Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat. Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool. Makes six 8-ounce jars.

From: The Tabasco Cookbook.

Tabasco Classic - Red Beans and Rice On Monday ***

Servings: 8 servings

Ingredients:

1 pound Dried Red Beans, Picked Over
8 cub Cold Water
½ pound Lean Salt Pork, Bacon, Or Ham, Diced
1 tablespoon Olive Oil
1 cub Chopped Onion
1 Minced Garlic Clove
2 tablespoon Chopped Fresh Parsley
¾ teaspoon Salt
1 ½ teaspoon Tabasco Pepper Sauce
4 cub Hot Cooked Rice

Preparation:

In New Orleans, Red Beans and Rice has evolved into a traditional Monday dish, but it's a fine accompaniment anytime for fried chicken, pork chops, ham, or sausage.
~--------------------------------------------------------------------- ~-- In a large saucepan combine the dried beans and the water, cover, and soak overnight. Add the pork, bacon, or ham and bring to a simmer. Cook, covered, for 15 minutes.

Meanwhile, in a medium skillet heat the oil and saute the onion and garlic for 3 minutes or until golden. Add the mixture to the beans along with the parsley, salt, and Tabasco sauce. Cover and simmer 1-½ to 1-¾ hours longer, or until the beans are tender enough to mash one easily with a fork. Add hot water as needed to keep the beans covered, and stir occasionally. When the beans are finished they will have soaked up most of the liquid. Serve over the hot cooked rice.

From: The Tabasco Cookbook.

Tabasco Classic - Venison Chops Marchand de Muscadine ***

Servings: 4 servings

Ingredients:

8 Venison Chops, 4 Ounces Each
1 ¼ teaspoon Tabasco Pepper Sauce
Salt
¼ pound Butter Or Margarine, Soften
1 tablespoon Vegetable Oil
½ cub Sliced Green Onions
1 cub Dry White Wine
½ cub Muscadine Jelly
¼ teaspoon Salt
Chopped Fresh Parsley

Preparation:

Avery Island and the country around it abound in game, especially wild ducks and geese, snipe, woodcock, doves and deer. We age our venison for at least four weeks and cook it rare. We use muscadine jelly from Callaway Gardens for our sauce, but you can use any flavorful fruit jelly, such as grape or guava.
~--------------------------------------------------------------------- ~-- Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them with salt. In a large skillet, melt 1 tablespoon of the butter and the oil over medium-high heat. In two batches, cook the chops for 5 minutes, turning once, and remove to a warm platter.

Melt 2 tablespoons of the butter in the same skillet. Add the green onions and cook, stirring frequently, for 3 minutes, or until tender.
Stir in the wine. Bring to a boil and boil rapidly to reduce to ½ cup. Stir in the jelly until it is melted. Add the remaining ¼ teaspoon Tabasco sauce and salt to taste. Remove from the heat.
Stir in the remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is slightly thickened. Serve over the chops.
Sprinkle with parsley.

From: The Tabasco Cookbook.

Vindaloo Base

Servings: 4 servings

Ingredients:

1 Recipe mild curry base
½ teaspoon Turmeric
1 teaspoon Ground Black Pepper
½ Spanish Onion, peeled and sliced
teaspoon Garam Masala
tablespoon Fenugreek leaves
tablespoon Vinagar, (any)
: Potato pieces boiled, (2 inch x 2 inch)
: Chilli Powder 2-4 teaspoons

Preparation:

1. Proceed with stage 1 of mild curry base.

2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir-frying for 2 minutes

3. Continue with stage 2 to 5 of mild curry base.

4. Add the potatoes and remaining ingredients at the end of stage 5.

5. Serve after a minimum of 5 minutes simmering, or when ready.

NOTE: For a Tindaloo just add more chilli powder to taste.

Walter McIlhenney's Chili

Servings: 4 servings

Ingredients:

¼ cub Vegetable Oil
3 pound Lean Beef Chuck, 1" Cubes
1 cub Chopped Onions
3 Minced Garlic Cloves
3 tablespoon Chili Powder
2 teaspoon Ground Cumin
2 teaspoon Salt
2 teaspoon Tabasco Pepper Sauce
3 cub Water
4 ounce Chopped Green Chilies, Drain
Cooked Rice
Chopped Onion
Shredded Cheese
Sour Cream

Preparation:

TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island.
~--------------------------------------------------------------------- ~-- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside.

Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-½ hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired.

From: The Tabasco Cookbook. Typed by Syd Bigger.