Recipes by their Ingredients

cayenne pepper

  • Beer Battered Shrimp Taco with Pineapple Salsa

    Beer Battered Shrimp Taco with Pineapple Salsa
    Beer Battered Shrimp Taco with Pineapple Salsa
    (Serves 4)

    Beer Batter
    ¾ can of beer, (8oz)
    1/3 cup flour, white all purpose
    ½ tblsp garlic, dried granulated
    ¼ tsp cayenne pepper
    ½ tsp black pepper
    1 tsp salt

    32-40 shrimp
    1&rac12; tsp Tony Chachere's Cajun Spice
    1½ - 2 cups of canola oil (or other frying oil)
    ½ Roma tomato, diced very small
    1/3 red onion, diced very small
    1 jalapeno, most of the seeds can be removed, diced very small
    ¼ - 1/3 cup pineapple, diced very small
    ½ carrot, cut into small sticks (julienne) then dice small
    ¼ cup fresh mint leaves, minced
    juice of ½ lime
    5 cabbage leaves, julienne very thin
    8 soft taco shells, corn or flour (I prefer corn in this recipe)
    ½ cup shredded cheese, any variety, I used the mozzarella/provolone blend

    NOTES: I used the 25 per lb shrimp, if you are using smaller shrimp, say the 50 per pound then double the amount of shrimp, on the other end if you're using 12 per pound shrimps, use half as many shrimp, @20.

    In a medium bowl mix the flour, garlic, cayenne, black pepper and salt. Add the beer slowly, mixing with a whisk or fork until the batter resembles glue, then add a little more beer. Keep cold until ready to use.

    Make your salsa right away, so it has time "to marry" inside a bowl. Mix well, the tomato, onion, jalapeno, pineapple, carrot, mint leaves, 1 tsp salt and the juice of ½ lime. Set aside or in the fridge.

    Slice up and set aside your cabbage, set aside or in the fridge

    Get your oil in a small pot and bring it up to 365°F using a hot oil thermometer. Otherwise medium heat but a smidgen more. If the oil smokes too much its too hot. You can test the heat with a drop of batter, it should crisp up alone in 8-10 seconds.

    Coat your shrimp with Tony' Chachere's Cajun spice (or just use salt and pepper). Dip your shrimp in the batter. I do 4-5 at a time. Put the shrimps, one at a time, into the hot oil. Leave in until crispy golden in color, about 1+½ minutes. Drain on a paper towel and set aside.

    All those steps could be done in advance. When guests arrive, pop the shrimps back in the oven on warming temp and start a skillet on medium heat, one by one heat up one side of the tortilla, flip it over, add some cheese, let it melt remove from heat and assemble the taco. Tortilla, cheese, shrimp (4-5 per taco), a small hand-full of shredded cabbage and some delicious pineapple salsa on top, don't be scared, heap it on!

    Repeat three more times for round one!

    Start round two after you've eaten the first one, or just get it over with :) Delicious - enjoy!

  • Black Bean Butter

    Black Bean Butter
    Black Bean Butter
    1 can black beans, drained
    1 stick of unsalted (sweet cream) butter, room temperature
    1 tsp granulated garlic
    1 tsp smoked paprika
    2 tsp Kosher salt
    ¼ tsp cayenne pepper
    ½ tsp Better Than Bouillon Chicken Base
     
    NOTES: Makes an exceptional base for nachoes, especially if the the cheese is ladled over the black bean butter so it melts a bit.

    Instructions

    Mix the softened stick of butter with the spices and the chicken base. Once that is mixed well add the black beans and either mash until all beans are fine or use a 'burr' mixer or blender to incorperate the beans into the butter. Keep refrigerated until ready to use.

  • Chili Lime Chicken Coconut Soup

    Chili Lime Chicken Coconut Soup
    Chili Lime Chicken Coconut Soup
    (Serves @ 6-10)
    2-3 Chicken breasts, boneless, cut into ¼ inch strips
    1 tblsp chili powder, mix together with the salt below
    ¾ tblsp salt
    lime zest, from 5 limes
    5 limes, squeezed for their juice
    2 lg cans of coconut milk
    10 cups of chicken stock
    1 stalk of lemon grass, optional, OR zest of 2 lemons
    1 tsp salt
    1 tsp white pepper
    1 roasted jalapeno pepper, seeds removed, minced
    1/8 tsp cayenne pepper
    2 corn tortillas, cut into 1½ inch by ¼ inch sliced strips and fried crispy
    1 green onion, optional, sliced thin
    NOTES:

    Bring stock to a simmer and stir in salt, white pepper, cayenne pepper.
    Now add the roasted jalapeno lime zest and lime juice and lemon grass/zest if using.
    Now turn heat to low, add coconut milk. Don't let the coconut milk boil as it may separate.
    Taste and adjust seasoning or salt.

    Roll the raw chicken strips into the mixture of salt and chili powder and then cut into small ½ inch pieces. Drop into soup and stir. The chicken should not take long to cook in the soup, around 3-5 minutes.

    Serve and garnish with chopped scallion and crispy tortilla strips.

  • Peanut Sauce

    Peanut Sauce
    Peanut Sauce
    (Makes @ 4 cups)
    2 cups peanut butter
    2 cloves finely minced garlic
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    3 tblsp sugar
    1/8th tsp curry powder
    1/8 cup peanut oil
    ¾ tsp cayenne pepper
    8 tblsp coconut milk
    NOTES:

    Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

    Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!

  • Roasted Whole Chicken

    Roasted Whole Chicken
    Roasted Whole Chicken
    (Makes 1 cup)

    1 whole chicken, 2.25lbs to 3.5lbs (WOG)s
    ¼ cup mustard (your favorite)
    1 tsp granulated garlic
    ½ tsp cayenne pepper
    ½ lemon
    butchers twine (to truss the chicken)

    NOTES: (WOG) = With Out Giblets. There are many ways to truss a chicken. Look it up and find your favorite technique!

    Rinse the chicken in cold water and pat dry with paper towels.

    Coat the chicken with the mustard, then sprinkle the garlic, and cayenne over the chicken.

    Place the ½ lemon inside the chickens cavity.

    Make sure you have a long enough piece of butchers twine and truss up the chicken.

    Start by tying a loop around one wings base and run the twine to the other wing securing them both to the chickens body, then run the string around one of the drum sticks and then after looping it secure the last drumstick (leg) to the other drumsticks leg and tie a knot. Trim off any excess string.

    Pre-heat oven to 350° F

    Roast in the center of the oven for 1 hour and 40 minutes, or until the internal temperature reads 165° F.

    Let rest 5 minutes, then serve.

  • Spicy Sweet Refrigerator Pickles

    Spicy Sweet Refridgerator Pickles
    Spicy Sweet Refrigerator Pickles
    (Makes enough to pickle about 1 lb of vegetables)

    6 pickling cucumbers
    1¼ cup water
    ¾ cup white vinegar
    ¼ cup sugar
    4 cloves garlic, chopped
    3/4 tblsp salt
    1/2 tblsp pickling spice
    ¾ tsp dill seed
    ½ tsp red pepper flakes
    1 tsp cayenne pepper
    2 springs of fresh dill

    NOTES: I love mixing the baby peeled carrots with thick slices of pickling cucumber - great to snack on!

    Mix all ingredients well, until the sugar dissolves, except cucumbers. When sugar has dissolved add in the cucumbers.
    After a day they should be ready depending on how you like them. Keeping them in their liquid for many weeks, if you can wait that long to eat them!