Re: [CH] Good chile-snacks

John H. Sphar (jsphar@pacbell.net)
Thu, 1 Dec 2005 14:09:10 -0800 (PST) 

Hobby - your post reminded me that I never got back to
you in September after I tried your formula for
peach-hab ice cream.  I had mango, but it worked.  In
fact it was great.  AndyB's idea of adding powder to a
milkshake was good too.  I can't seem to get hab
powder that's very hot.  I'm going to get some from
Jim.  (I was able recently to get the pizza
maker/owner of a nearby pizza establishment to dump a
bunch of finely diced fresh habs on my pizza. 
Barehandedly, he didn't know what they were and I
scared the heck out of him when I yelled, "Stop!".)

Thanks for your ideas, all.

John S.

--- Hobby Farmer <hobbyfarmer@t-one.net> wrote:

> Keegan Smith wrote:
> > Hi all,
> > 
> > I'm having a mead-making party tomorrow night, and
> need to make some 
> > snacks.. 
> 
> I'm partial to peach habanero ice cream.  I halve
> 8-10 orange
> habaneros, remove the seeds leaving as much of the
> ribs intact as I
> can.  I freeze the habs on a cookie sheet.  This is
> to soften them
> and break down the cell walls to release juice. 
> While they are
> still frozen, I run them through a hand-crank meat
> grinder using my
> fine plate.  I catch the ground habs and their juice
> in a small pan,
> and bring them to a simmer, covered, to further
> soften them.
> 
> Set the peppers aside to cool.  Dump a gallon of
> peach ice cream in
> a very large bowl.  As it softens around the edges,
> start stirring
> and mixing it.  If you just let it soften
> unmolested, it will loose
> its air and be ruined.  After a bit, you will have a
> very thick, but
> stirable bowl of ice cream.  Stir in your habaneros.
>  I use a half
> cup per gallon of ice cream, but you might want to
> adjust this down
> by half or so for your guests, and quickly return it
> to the
> container and put it back into the freezer.
> 
> The habanero and peach flavors go well together.  As
> long as you are
> eating the ice cream, there is little heat.  When
> that last spoonful
> is gone, you suddenly want - make that NEED - more
> of the ice cream.
> 
> Another favorite of ours is habanero brownies.  Seed
> a couple of
> those habs, jalapenos or serranos and cayennes, toss
> 'em in the oven
> on low till crunchy, then grind to a powder.  Get a
> quality box of
> brownie mix.  Make it according to the directions,
> except add 1/8
> tsp hab powder, 1/4 tsp cayenne powder, and 1/4 tsp
> jalapeno or
> serrano powder.  We use smoked habs and serranos,
> but you are shrt
> on lead time.
> 
> Use the same proportions as for brownies, only make
> rice crispy
> treats.  Add the powders just before the
> marshmellows.
> 
> In all of these, the sweetness masks the heat a bit,
> and the burn is
> sort of mellow.
> 
> Do you use honey in your mead?  Grind some fresh
> habs and cayennes
> and heat them up in some honey.  Add a pinch of sea
> salt and a touch
> of lime juice.  Strain out any solids and use it in
> the mead.  Pour
> it on icecream.  Thin it with water and baste shrimp
> or pork loin
> or chicken.  Sweeten coffee with it.
> 
> Have a good party!
> 
> Hobby Farmer
> Buried in a foot of new snow in Michigan
> 
> 
>