What are some recipes for homemade habanero sauce?

[Evo]

It's my birthday this weekend and I want to make a special dinner. Alaskan King crab legs will definitely be on the menu this weekend, but I'd also like to try to cook something a bit different.

Anyone have any great recipies they want to share?

 

[dav2008]

Are we talking special as in special brownies? How special are we talking here?

 

[turbo]

Do you have a grill, and do you have a grilling basket (wire mesh clamshell basket made for grilling small items)? If so get a pound of jumbo shrimp and marinade them for a few hours in this marinade, turning occasionally, then cook the shrimp on the grill (high heat) basting with the remaining marinade until they get brown and crispy. I never measured the stuff that goes into this. My wife bought some raw shrimp one day and asked if I would make up a marinade for grilling them - I just threw this together and it is now our favorite appetizer. In decreasing order of amounts mix:

Olive oil
Dry red wine
Ketchup
Roasted red pepper salad dressing (you can substitute with any spicy vinagarette dressing)
Molasses
Juice one lemon
big dollop of a really hot pepper sauce (I use homemade habanero sauce)
1-2 cloves of garlic - crushed
Oregano
Black pepper
Salt

Mmmmm! I may have to grill a batch this weekend.
Note: lots of people leave the last segment of tail on the shrimp when peeling and deveining them. These shrimp are a lot better if you peel them completely. You can do a more thorough job of deveining, and you get the marinade cooked onto every bit of the tails.

 

[Astronuc]

Blackened redfish/snapper would be nice, and I'm sure there are nice salmon and tuna recipes that would go well with Alaskan King Crab legs.

And how about Gumbo - Cajun style or Jamabalaya?
http://www.gumbopages.com/food/jambalaya.html
http://southernfood.about.com/cs/jambalaya/a/jambalaya.htm
http://www.tabasco.com/taste_tent/recipes/cajun_and_creole.cfm

I want turbo-1's Habanero hot sauce recipe.

If spicy is not the way to go, then how about

Bouillabaisse - e.g. http://www.cliffordawright.com/recipes/bouillabaisse.html
Looks like lots of good French recipes here - http://www.cliffordawright.com/recipes.html#france

or

Salmon Almondine - (I need to find a good recipe - one where the sauce isn't poured from the bottle ) - there are some suggestions for SA with a lemon and dill sauce.

 

[Evo]

Do you have a grill, and do you have a grilling basket (wire mesh clamshell basket made for grilling small items)? If so get a pound of jumbo shrimp and marinade them for a few hours in this marinade, turning occasionally, then cook the shrimp on the grill (high heat) basting with the remaining marinade until they get brown and crispy. I never measured the stuff that goes into this. My wife bought some raw shrimp one day and asked if I would make up a marinade for grilling them - I just threw this together and it is now our favorite appetizer. In decreasing order of amounts mix:

Olive oil
Dry red wine
Ketchup
Roasted red pepper salad dressing (you can substitute with any spicy vinagarette dressing)
Molasses
Juice one lemon
big dollop of a really hot pepper sauce (I use homemade habanero sauce)
1-2 cloves of garlic - crushed
Oregano
Black pepper
Salt

Mmmmm! I may have to grill a batch this weekend.
Note: lots of people leave the last segment of tail on the shrimp when peeling and deveining them. These shrimp are a lot better if you peel them completely. You can do a more thorough job of deveining, and you get the marinade cooked onto every bit of the tails.

mmmmm, I love marinated grilled shrimp. This sounds really goo. What is your homemade habanero sauce?

 

[Evo]

Blackened redfish/snapper would be nice, and I'm sure there are nice salmon and tuna recipes that would go well with Alaskan King Crab legs.

And how about Gumbo - Cajun style or Jamabalaya?
http://www.gumbopages.com/food/jambalaya.html
http://southernfood.about.com/cs/jambalaya/a/jambalaya.htm
http://www.tabasco.com/taste_tent/recipes/cajun_and_creole.cfm

I want turbo-1's Habanero hot sauce recipe.

If spicy is not the way to go, then how about

Bouillabaisse - e.g. http://www.cliffordawright.com/recipes/bouillabaisse.html
Looks like lots of good French recipes here - http://www.cliffordawright.com/recipes.html#france

or

Salmon Almondine - (I need to find a good recipe - one where the sauce isn't poured from the bottle ) - there are some suggestions for SA with a lemon and dill sauce.

I make an incredible shrimp gumbo, but a guy at work beats me, his is the best I've EVER eaten. He should enter it in a competition.

I was thinking a traditional Russian Salmon Coulibiac (the Evo Child loves salmon), but Spawn might not eat it. I haven't made Moussaka in a long time, but the Evo Child doesn't like eggplant. Maybe Paella.

 

[Evo]

Oh, I should give them both a treat and make my Filipino springrolls. I got the recipe from a great Filipino guy I knew when I lived in Washington DC.

 

[Evo]

Oysters Rockefeller. OMG, I used to eat those all the time when I lived near the ocean.

Neither Spawn or EC will touch them, WHO CARES? I make a stuffed mushroom version of it that they'll eat.

Escargot Bourguignon. I'm starting to remember all the great food I used to eat before I had picky children.

 

[Astronuc]

Oysters Rockefeller. OMG, I used to eat those all the time when I lived near the ocean.

Neither Spawn or EC will touch them, WHO CARES? I make a stuffed mushroom version of it that they'll eat.

Escargot Bourguignon. I'm starting to remember all the great food I used to eat before I had picky children.

Cheer up. You're supposed to be looking forward to your birthday party. Regarding picky children, I have the same issue at my home.

I wonder if one could substitute zuchinni for eggplant. It's not really moussaka (mousakas), but on the other hand, here's a recipe for mousakas without eggplant -

http://www.ask4greece.org/answer/57/

For other Greek recipes try - http://www.eatgreektonight.com/recipes.cfm?TypeID=4

Bon Apetit!

I wish you a pleasant weekend, and have Fun!

 

[turbo]

Home-made habanero sauce.

My wife and I pretty much "wing it" in the kitchen, but the general proportions are 15-20 habaneros, 1 clove garlic, 1/2 yellow onion, 1-2 tsp sugar or honey, 4-5 tbs vinegar (I prefer cider vinegar, but there may be no noticeable difference in using rice vinegar or white vinegar). Blend everything, heat it to a boil and simmer for 20 min or so, then can in a preserve jar. We generally make it in batches large enough to make 6-8 small jelly jars full, and make another batch as soon as we get down to a couple of jars - it's best to let the stuff sit for a few weeks before using, although anything that's left over from the canning operation usually gets used in a BBQ sauce or something and it still tastes pretty good.

If you want something a bit milder or don't want to process and can hot peppers (watch your eyes and any sensitive patches of skin!), you can buy a really good sauce from this restaurant in Maine. It's made with 100% jalapenos and nothing else. It's pretty tasty stuff and I used to use it in my home-made pizza sauce (I start with tomatoes, blend and simmer all day!) until we got into the habanero sauce routine.

http://www.themex.com/mall.html