Moruga Scorpion

24 05 2012

 

Well if you thought that the Bhut Jolokia was too hot to handle then be prepared to be blown away by the new kid on the block…..The Moruga Scorpion!

Jim Duffy from Refining Fire Chillies  grew them out in California, and as of earlier this year (February if memory serves) they have now officially been crowned the Worlds hottest chilli at  an average of1.46 million scovilles by New Mexico’s State University’s Chile Pepper Institute.

To put that into context the Bhut Jolokia, the former official hottest chilli, is a mere 1 million scovilles so that is 50% more pain

In a rather restrained comment the institutes director Paul Bosland had the following to say “You take a bite. It doesn’t seem so bad, and then it builds and it builds and it builds. So it is quite nasty,”

Find out more about Jim and his chillies over at his site http://www.refiningfirechiles.com/

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Texas Creek Products Pure Evil 16 Million SHU Capsaicin Drops

15 05 2012

As you may or may not know I like spicy foods, hot sauces and pretty much all things chile related. In fact there are very, very few products in the realm of firey foods that do not have me salivating.

However even thinking about Pure Evil 16 Million SHU Capsaicin Drops from Texas Creek Products has me breaking out in a sweat!

I have tried a number of pure capsaicin products/extracts in the past and have never really been that much of a fan, there just seems to be way too much pain in relation to the amount of pleasure.

That said when someone is kind enough to send me such a thoughtful gift it would simply be rude not to give it a try….

According to my Fedex tracking details my very own bottle of liquid pain is about 3 days away from touch down. Guess I should started stocking up on milk and toilet paper.

Just so you can get a complete overview of just how hot this sauce is have a look at this video review from Scott Roberts

 





New cookery book coming soon!

14 05 2012

Hey all.

Today seems like a good day to indulge in a little bit of shameless self promotion!

As such I am proud to announce that work on my new cookery book “Some Like it Hot” is very nearly complete… just a few finishing touches to be made and will be launching soon.

More updates and a sneak preview to follow shortly so watch this space!





Chilli Rellenos

27 07 2011

 To make  really great chile rellenos you need to balance three ingredients just right

The first and most important is the chile. The pod has to be of the right size, thick fleshed, and with the right heat level. You want something along the lines of a large Jalapeno or Poblano because it has these characteristics. Here in Ireland I often find it difficult to get large chillies so often use those long Romesco peppers that you can get in some supermarkets, because the heat in these isn’t much more than a bell pepper I often chop up a jalapeno or two and mix them in with my stuffing.

Next the stuffing, you want to use a cheese that will melt well and has just the right strength of flavour, I personally like to use asadero  as it is a traditional Mexican cheese and goes well with the chillies. The basic recipe calls for just cheese but I often like to mix things up a bit and throw in some shrimp some lightly fried lardons… delicious!

Finally, the batter must be light and with just  the right amount of salt and black pepper to enhance the combination, but not detract from the flavors of the chile and stuffing. A great chile relleno captures the unique TexMex flavours of the USA

Ingredients

  • 8 Jalapeno or Poblano chillies, roasted, peeled, and de-seeded.
  • 8 sticks of asadero or mozzarella about the size of a finger.
  • 4 eggs, yolks and whites separated
  • Salt and black pepper, to taste
  • ½ cup flour, plus more for the chiles
  • Oil, enough to cover 1½-inches deep in a skillet

Method:

Prepare chile pods. Peel and deseed the chiles. Remove the seeds by cutting a slit in the pod from just below the stem and slice about half way down the chile. Stuff the pods with the cheese, but don’t force things. The open edges of the chile must still come together. Hold the edges together with toothpicks.

Next, prepare the batter. Beat the egg whites with salt and pepper until stiff. In a separate bowl beat egg yolks, add salt and flour and mix well.

Fold the yolk mixture into egg whites just enough to mix. (Use quickly, as this batter will separate.) Roll chiles in flour to coat. Dip chiles into batter. Fry in hot oil until golden brown. If oil is hot enough, this will only take a few minutes. Turns chile once, then drain on several layer of paper towels.






Pleasure and Pain – Divine Torture Hot Sauce

1 07 2011

It has been a while since  I have last been excited about a new hot sauce being released…the very fact that I find hot sauce releases to be exciting suggests that I may possibly have a diseased mind but moving swiftly on.

Divine Torture is the first super hot sauce from Pleasure and Pain and is being produced in small batches of just 50 bottles a time…how is that for exclusivity!

The manufacturers blurb sounds quite interesting –

” Developing our own super hot sauce has been no easy task and quite frankly the tasting sessions alone have almost killed us, but the result is something we are all very proud of. Foxy has devoted the last 12 months to creating, quite literally, lava in a bottle. Using Scotch Bonnet and Naga chillies and two different varieties of chilli extract to intensify both the immediate and secondary burn this is something not to be trifled with. “

At less than a tenner a bottle my order has already been placed…expect to see a review coming as soon as the postman can deliver.





Jamaican Jerk Marinade

22 05 2011

Well it has been far too long since I last posted a recipe so I thought I would get back into the saddle with something nice and simple.

 Jerk is a style of cooking that originated in Jamaican and involves the use of a delicious hot and spicy rub or marinade to give a really great flavour to meat, fish and chicken, it is also equally good vegetables, Tofu or even just poured over some plain white rice (a favourite snack of mine)

Now I know not everyone enjoys a lot of heat in their food but I would argue that making any sort of Jerk sauce or rub without using Scotch Bonnet peppers is like trying to drive a car with no suspension, sure you can do it but it just isn’t any good. You really need the delicious fruity taste of the scotch bonnets to make the marinade stand out.

If you are concerned about the level of heat in the peppers then make sure that you remove all of the seeds and the little ribs off the inside and maybe use a mix of half scotch bonnet and half jalapeno but trust me you will be missing out if you don’t add any

Most supermarkets will sell you a jar of jerk sauce or little packets of jerk seasoning but as I have said loudly and often unless you are able to pop into a specialist food shop or deli and pick up something truly authentic then don’t bother, the mass-produced products are inferior in literally every sense

Ingredients:

  • 1 onion
  • 2 stalks spring onion
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon Jamaican pimento (allspice)
  • ½ teaspoon nutmeg
  • ½ tsp  cinnamon
  • 4 scotch bonnet peppers
  • 1 teaspoon black pepper
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon cider or white vinegar

Method:
Put all of the ingredients into a food processor with a steel blade attached and blitz until you have the correct consistency – a slightly thick paste
Store leftover marinade in the refrigerator in a tightly closed jar for about a month.





Thai fish soup

21 04 2011

I love Thai flavours and think that they work absolutely brilliantly with fish and seafood.

This Thai soup recipe has delicate spicing that allows the fish to really stand out coupled with a subtle kick of background heat that you will love.

I have used a combination of scallops and salmon in my recipe but it works just as well with prawns, cod, squid in fact any fish or seafood that you can think of.


Ingredients:

2 sticks of celery

1″ piece of ginger

5 shallots

4 garlic cloves

2 sticks lemon grass

handful of lime leaves

1 tbsp fish sauce

1 1/2 tbsp light soy sauce

1/2 tbsp mustard seeds

6 red chillies

25g coconut cream

2 pints vegetable stock

1/2 tbsp tomato puree

75g red lentils

250g fresh salmon

250g fresh scallops

sesame oil

Method:

chop the onions and garlic and lightly brown in a little sesame oil over a medium flame

roughly chop the celery and add to the pan along with the mustard seeds and the ginger, allow the celery to start to soften

Chop the red chillies (I use a mix of thai birds eye and jalapeno) and pop into the pan

remove the tough outer layer from the lemon grass and add to the pan along with the lime leaves which can be shredded up and added along with the vegetable stock, tomato puree, fish sauce and light soy.

Give everything a good stir, add the red lentils and coconut cream and allow to simmer for about 15/20 minutes.

Remove the pan from the heat and allow the soup to cool.

Once cooled ladle the soup into a blender and blend until you are left with what resembles a thick puree.

Force the puree through a fine sieve into a sauce pan and then return what is left in the sieve to the blender along with a further pint of water. Repeat the process of forcing the puree through the sieve and once you are sure you have extracted all the liquid discard the solids that are left behind.

At this point you should have a lovely rich, smooth Thai soup that is perfect by itself but even better with some fish or seafood added in.

Return the pan to a low heat and allow it to simmer, chop you salmon into small chunks and added to the soup to cook through gently.

You will now lightly pan sear the scallops to make sure they are cooked through perfectly. If you have large scallops you can chop them up a little but otherwise add them as is to a small pan with a little olive oil. They only need 1 minute each side to ensure that they are just right.

Once the scallops have cooked add them to the soup and allow to simmer for another 3/5 minutes before serving.








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