Habanero Hamburger Recipe

I have been to several restaurants in my life that have burgers on their menus that are named something clever, enticing my taste buds into thinking that they are about to burn up. I place my order which almost always ends in disappointment. All I have ever received is a regular burger topped with some type of pepper and cheese. If the peppers are weak, then so is the burger. Good, no less, but nothing I would consider labeling with a scary title. I have always wondered why establishments don't mix the peppers in with the meat, and actually use hot peppers. With many other things in life, sometimes it's just better to do it yourself. Throughout the years, I have modified and perfected a simple recipe to make one of the best burgers to be in my hands.

*1 lb ground round beef
*2 habanero or ghost peppers
*4 slices pepper jack cheese
*1 teaspoon black pepper
*1 teaspoon garlic salt

1. Place beef in a large mixing bowl.
2. Chop peppers fine and add them to the beef.
3. Chop cheese slices into small, 1/2" squares and add them to beef mixture.
4. Add salt and pepper.
5. Mix meat thoroughly and make patties. 1 lb beef = 2 or 4 patties.
6. Grill to your liking.
7. Add your favorite toppings and enjoy!

Habanero Chicken Rotel Recipe

Who says pasta dishes aren't supposed to be spicy? Here is a quick and cheap recipe that will light you up good.

*1-2 lbs chicken (2 large breasts)
*12 oz spaghetti noodles
*2 10 oz cans Habanero Rotel
*1 4 oz can mushrooms
*1 16 oz block of Velveeta
*2 fresh habaneros, diced (optional)

1. In a large pot, bring water to a boil. Add chicken. Boil on medium for 10-15 minutes. Remove chicken but don't drain the water.
2. Add the noodles to the water and boil for 10-15 minutes or until noodles are tender, stirring occasionally. Drain noodles and set aside.
3. Around this time, you should pre-heat your oven at 380.
4. On a cutting board, shred the chicken into long, thin pieces.
5. In a casserole dish, first add the drained noodles evenly. Afterward, layer the noodles with the shredded chicken.
6. Pour Rotel throughout for the next layer. Add the mushrooms as well, then the chopped habaneros.
7. Slice the Velveeta block into thin pieces and apply evenly on top for the last layer.
8. Throw it in the oven for about 15-20 minutes. It's done when you see all the cheese melted and starting to brown around the edge of the dish.
9. Remove and let sit for at least 5 minutes before serving. This recipe will feed an army so prepare for lots of leftovers!

Tips:
*Don't use generic Velveeta. There is a huge difference in the flavor and I have made this mistake only once.
*I use angel hair spaghetti noodles and found everything mixes better with them as opposed to a thicker noodle.
*Shredding the chicken with two forks is better than chopping or slicing the meat.
*The diced habaneros are optional because the Rotel has a decent kick by itself. For it to be 'Burn My Mouth' quality, however, these are a necessity!

S&B Japanese Curry Recipe

S&B Foods Inc.
http://www.sbfoods.co.jp

Japanese curry is hard to find in restaurants in America but luckily available for us in grocery stores and/or Asian markets. S&B is a pure Japanese brand that is a top choice in their kitchens overseas. Look for it in the Asian food section of your local grocery store.

Curry:
*One 3.5 oz brick S&B Golden Curry, chopped in 1" cubes
*3.5 cups water
*2 russet potatoes, chopped in 1" cubes
*2 carrots, chopped
*1 white onion, chopped in 1" slices
*1 tablespoon of chili pepper powder. In order of heat levels, use cayenne, habanero, or ghost powders.

Meat:
*1.5 lbs meat (chicken, beef, shrimp, lamb) chopped in 1" cubes
*2 tablespoons oil
*spices to flavor

Rice:
2 cups Asian rice
4 cups water

1. In a rice cooker or medium pot, add rice and water.
2. Cover after boiling on low for 20 minutes or until rice has risen.
3. Stir, turn off heat and leave covered.
4. In another medium pot, boil the water for the curry.
5. Add the veggies and cook for about 10 minutes, or until the potatoes start to soften.
6. Add the curry 2 cubes at a time, stirring occasionally on medium, until all have dissolved.
7. Add pepper powder and stir occasionally, covered on low for 20 minutes.
8. Fry the meat in a small skillet on low heat.
9. Add whatever spices you desire to flavor the meat. Cover on low until ready to serve.
10. Serve on plate with rice on one side and curry on the other, putting the meat on top of the rice.

Tips:
The recipe on the box has you fry the meat in the same pot as the curry, before adding the curry ingredients. My recipe is for a fried meat curry and I almost always use chicken. I use really good Japanese rice that I have to go to the Asian market to find, but super markets will have calrose rice and that's decent. Just don't use American minute rice. A rice cooker is pretty much a necessity for this recipe, but if using a pot, be sure not to burn the bottom of the rice. When serving, put some mozzarella cheese on top of the rice before the meat. Eat while mixing the curry with the rice. Serving them separately on the plate keeps the rice fresh.

Bloody Caesar Recipe

A while back, me and my dad played in a golf tournament that started at 6 in the morning of a Friday. Since we had the day off work, we decided to have a few the night before and were feeling a little lousy that next morning. Luckily, when we got there, we noticed a group of guys drinking what appeared to be Bloody Mary's and they kindly gave us some. After a few sips, we noticed that they tasted better than any Bloody Mary we have ever had. We then saw a guy mixing up another batch in a yellow, 5 gallon Igloo water cooler and noticed he was using Clamato juice instead of a Bloody Mary mix. My dad asked him what the recipe was but he only knew the ingredients to make 5 gallons worth, so he couldn't be very specific. 5 gallons! After the tournament, it's was a goal of my dad's to figure out this recipe and low and behold, it turned out to be a Bloody Caesar instead of it's sister, Mary. Neither of us have ever been bartenders so this was a new drink for us. After a few years of toying around with the recipe, he finally perfected it to his liking. I have taken what he has taught me, modified it to my liking, and share it with you today.

*32 oz Clamato Juice
*6 shots vodka
*1/2 shot lime juice
*1/2 shot pepperoncini juice
*1/2 shot worcestershire
*1/2 shot steak sauce
*1/2 shot Tabasco
*3/4 tablespoon salt
*3/4 tablespoon black pepper
*3/4 tablespoon celery salt

Mix above ingredients in a pitcher. Serve on the rocks. Add a pepperoncini or two for added spice.

Tips:
Subtract 1 shot vodka for a less-stiff drink. Add another 1/2 shot Tabasco for added heat. Follow with an ice cold beer.

Sweet and Spicy Grilled Chicken Fajitas Recipe

This is another recipe that I found online and modified it to add some heat to the sweet. I have never had a better fajita anywhere since discovering these bad boys. The process is broken down in two procedures.

Fajita Sauce:

*1/2 cup of honey
*3 chipotle peppers in Adobo, chopped
*1 habanero pepper, chopped
*1/4 cup fresh cilantro, chopped
*4 garlic cloves, minced
*3 tablespoons balsamic vinegar
*2 tablespoons dijon mustard
*1/2 cup lime juice
*1 teaspoon cumin
*1/2 teaspoon allspice

Fajitas:

*1 green bell pepper
*1 yellow bell pepper
*1 red bell pepper
*4 fresh mushrooms
*1 onion
*1 tomato
*1 pound chicken breasts/tenders

1. Combine all the sauce ingredients in a food processor and mix well.
2. Put in a squirt bottle. Not all the sauce will be used for above fajita recipe. Squirt bottle can be refrigerated for future use.
3. Grill chicken until evenly white on each side.
4. Slice in long strips, set aside.
5. Slice peppers, onion and mushrooms long.
6. Chop tomato.
7. Combine veggies in skillet and cook until tender.
8. Add chicken strips and 1/2 a cup of fajita sauce.
9. Cook on medium heat for 10 minutes, stirring occasionally.
10. Serve with tortillas, rice, beans, salsa and sour cream. Serves 4.

Tips:
I have a skillet that I only use on the grill. You can cook everything inside on the stove but for the true grilled fajita flavor, cook the chicken on the grill then transfer to the skillet. I recommend nothing but charcoal. For extra heat, I sprinkle cayenne pepper on the chicken while grilling. I put the sauce in the lime juice bottle used in the recipe and keep it in the fridge. It keeps for a long time and is great on tacos as well.

Grilled Jalapeno Poppers Recipe

For the last 4 years or so, my family has been exploring the best ways to make a jalapeno popper on the grill. The original idea was started by my parents after learning this unique style from one of their neighbors at a campground in Indy. We have perfected the recipe since then and make these delicious devils often.

*12 large and fresh jalapenos
*6 strips of bacon
*1 cup cheddar cheese
*1/2 cup monterey jack cheese
*4-6 oz of cream cheese
*1 small chopped onion
*Black pepper to taste
*Toothpicks

1. Slice jalapenos long ways on one side. Gut the entire jalapeno and put seed/membrane mixture in a large bowl.
2. Add cheddar, monterey jack, cream cheese, pepper and onion to mixture. Mix thoroughly.
3. Take gutted jalapeno and fill with cheese mixture (try to avoid breaking the jalapeno).
4. Cut bacon strips in half.
5. Once jalapeno is completely filled and cheese mixture is squeezing out, wrap one half piece of bacon tightly around entire jalapeno.
6. Secure with 1 or 2 toothpicks, closing the jalapeno as much as possible.
7. Toss on grill for just a few minutes each side, using indirect heat.
8. The popper is done when the bacon is cooked and the cheese is melting out of the jalapeno.
9. Serve with ranch dressing or eat them straight off the grill!

Tips:
Don't use cheap, thin bacon. Cook slow on indirect heat. Avoid burning the bacon and/or melting all the cheese out of the jalapeno. For less heat, add less membrane to the mixture. For added heat, chop up a few fresh habaneros and add to the cheese mixture. For EVEN MORE, burn your mouth heat, do all the above steps using large habaneros (as seen in the picture below). Oh yeah, don't forget to WEAR GLOVES!

Habanero Chili From Hell Recipe

I found this online but changed it to make it hotter. It's the best I have ever made, and that's a bold statement.

I mixed all this up and cooked it in a slow cooker for about 6 hours. I had enough chili to feed an army. It was very spicy and had lots of flavor.

* 1/2 pound bacon
* 1 pound ground round
* 1 pound ground pork
* 1 green bell pepper, diced
* 1 yellow onion, diced
* 8 jalapeno peppers, chopped
* 8 habanero peppers, chopped
* 4 Anaheim peppers, diced
* 3 cloves garlic, minced
* 1 1/2 tablespoons ground cumin
* 1 tablespoon crushed red pepper flakes
* 3 tablespoons chili powder
* 2 tablespoons beef bouillon granules
* 1 (28 ounce) can crushed tomatoes
* 2 (16 ounce) cans whole peeled tomatoes, drained
* 2 (16 ounce) cans chili beans, or dark red kidney beans, drained
* 1 (12 fluid ounce) can beer
* 3 ounces tomato paste
* 2 cups water

1. In large pot or slow cooker, mix crushed tomatoes, whole tomatoes, beer, tomato paste, water, cumin, red pepper flakes, chili powder, and bouillon.
2. In a skillet, fry the bacon and drain about half the grease. Set aside.
3. Brown beef and pork over medium high heat in skillet with remaining bacon grease. Do not drain. When meat is browned, add bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic. Fry until veggies are tender, add to pot/slow cooker.
5. Chop bacon and add along with kidney beans.
4. Cook on high until boiling begins. Reduce heat to low and simmer for a minimum of 60 minutes, stirring occasionally. The longer it cooks, the better it tastes.

Tips:
I always use a slow cooker and let it cook all day long, serving in the early evening. The amount of habanero is optional for your liking. This recipe makes a pretty warm chili. I have found that keeping the grease with the meat when adding gives the chili a better texture and flavor, but this is optional as well.