Heat it Up Dinner – a Chili Pepper Journey
photo by Suzanne Boatenreiter
Heat it Up Menu Created By Ellie Markovitch and Rose Mitchell
A special thank you to our wine sponsor Altamont Vineyards & Winery
Baked Jalapeños Peppers
25 jalapeño peppers
1 (8oz) package of cream cheese, at room temperature
½ pound cheddar cheese
3/4 cup all purpose flour
1 1/2 cups panko or bread crumbs
½ tsp salt and pepper
Combine the cream cheese, cheddar cheese and one egg.
Take the seeds and ribs out for less heat, or take seeds out and leave some ribs for more heat.
Stuff each jalapeño half with the cream cheese mixture.
Bread the peppers by rolling them in flour , then in beaten remanning eggs, and last panko or bread crumbs.
Spray or oil a rack and set peppers on top, baking sheet under.
Bake 425 for 20 – 25 minutes or until crusty top.
Serve with refried beans on side.
Aromatic Vegetable Soup
3 cups sea Vegetable Soup Base (Arame, Kelp, Wakame)
2 stick cinnamon
3 dried chiles de arbol
5 star anise seeds
2 large cloves garlic
6 cardamom pods
1 T fresh ginger
1 stick celery
1 red cabbage leaf
8 kale stems
2 bay leaves
3 stalks lemon grass
1 yellow onion
10 dried shitake mushrooms
2 teaspoons granulated garlic
Soy sauce (to taste)
Sea salt (to taste)
8 quarts water
Bring to boil. Simmer.
½ of a large green papaya, peeled and shredded
A few sprigs each of cilantro, mint and thai basil leaves, chopped
Nuoc Mam Sauce
1 cup sugar
3 cups water
1 tablespoon granulated garlic
1 tablespoon “red pepper flakes”
½ cup lime juice
1/8 cup fish sauce
Combine sugar, water, granulated garlic and pepper flakes in pan and bring to boil. Simmer for about an hour, covered, until the liquid is reduced by about a third. Add lime juice and fish sauce and bring back up to a boil. Boil, uncovered for 20-30 minutes, until reduced by half. Let cool completely.
Combine layer papaya, herbs and peanuts on plate and then dress with about ¼ cup of sauce per serving.
Sweet Red Bell Peppers and Beets Sorbet
6 sweet red bell peppers
1 medium sized beet
2 asian pears
A decent hunk of fresh ginger
Push everything but the red peppers through a juicer. Save most of the pulp and add to the juice. Juice the peppers and add just their juice to the rest of the mix. Freeze in ice cream maker until roughly a slushy. Garnish with a pink of smoked salt.
Shrimp with Habaneros and Creamy Grits
2 tbsp. extra-virgin olive oil
1 1⁄2 tsp. achiote seeds, Annatto powder
zest of one orange
30–35 medium shrimps peeled and deveined
1 tsp cinnamon, 1 tsp clove, 1 tsp nutmeg
cilantro, finely chopped
salt and pepper to taste
1⁄4 cup lime juice
12 habanero peppers, stemmed, (reserve to add to each plate)
4-6 cloves garlic, finely chopped
1 small red onion, sliced
1 red habanero pepper
Heat the oil and achiote seeds and cook until the oil is red. Add orange zest, spices, 1 cup of water, 1 red habanero and simmer for 10 minutes. Add Shrimp and stir in garlic, red onions, lime juice, orange juice, cilantro, marinade for an hour and serve with steamed habaneros.
1 cup dried hominy grits
1 cup water
1 cup milk
Pinch of salt
Up to 2 cups of half and half
Combine grits, milk, salt and water in pan with lid and cook at low temperature until liquid is absorbed and grits are creamy. Slowly add half and half, while stirring and allowing liquid to absorb, until desired creaminess is achieved and grits are ready to serve.
Fermented soy bean cake, browned and served with cucumber and Indonesian chili-based dipping sauce
4 red chilies, minced
3 shallots, minced
1/4 cup sweet soy sauce (kecap manis)
Juice of 1/2 lime
Chop and blend all ingredients and serve.
Flourless Habanero Chocolate Cake
8 (1 ounce) squares unsweetened chocolate, chopped
4 ounces semisweet chocolate
1 cup butter
1-1/3 cups white sugar
½ cup water
3 habanero peppers without seeds
5 eggs, beaten
Preheat oven to 350 degrees F. Butter an 9 inch round cake pan. Line bottom with round of parchment paper and butter the paper.
In food processor combine chocolates. Process until finely chopped.
Blend 3 habaneros with ½ cup of water.
In a saucepan bring sugar and ½ cup water/habanero mixture to boiling. Stir to dissolve sugar.
Using a hand mixer, add boiling sugar to chocolates. Add 2 tbsp of butter at time. Add eggs. Process only until smooth.
Pour into prepared pan. Place pan in roasting pan on rack in center of oven. Pour enough water into roasting pan to reach halfway up sides of pan. Bake 30-35 minutes.
Cool 10 minutes on a wire rack.
Loosen cake with a knife, invert on a cake plate, remove parchment. Serve warm or cold with whipped cream and raspberry coulis.
For the coulis: cook 12oz of raspberry with 2/3 cup sugar for 4 minutes.