Comments on: The soothing power of habanero vodka http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/ High Weirdness in Low Places Fri, 21 Nov 2008 09:39:50 +0000 http://wordpress.org/?v=2.5.1 By: paul http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-7204 paul Wed, 06 Aug 2008 01:32:11 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-7204 Jesse: I posted a <a href="/2007/10/the-masochists-mixer-sampling-the-habanero-vodka/" rel="nofollow">tasting report</a> on the resulting infusion. As it stands, it is <b>way</b> too painful to take straight. I've been meaning to dilute it about 4:1 with straight vodka. It is very good when drizzled (in small amounts!) over meat or another dish that benefits from the addition of capsaicin. Habaneros are definitely hard to use up in quantity. Try Herr Z.'s suggestions above, or dig up a good jerk recipe. Jesse: I posted a tasting report on the resulting infusion. As it stands, it is way too painful to take straight. I’ve been meaning to dilute it about 4:1 with straight vodka.

It is very good when drizzled (in small amounts!) over meat or another dish that benefits from the addition of capsaicin.

Habaneros are definitely hard to use up in quantity. Try Herr Z.’s suggestions above, or dig up a good jerk recipe.

]]> By: Jesse http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-7203 Jesse Wed, 06 Aug 2008 00:59:16 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-7203 Paul, I'm growing habaneros myself. Please let me know how the vodka turns out. I have no plans for them currently as the plants were a gift from my brother and would love to do something "exotic" with them. Thanx! JW Paul, I’m growing habaneros myself. Please let me know how the vodka turns out. I have no plans for them currently as the plants were a gift from my brother and would love to do something “exotic” with them.

Thanx!
JW

]]> By: paul http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4586 paul Sun, 21 Oct 2007 04:20:34 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4586 Thanks very much for these, Herr Z. The gumbo looks quite tasty and I've never had congee before. I must say, though, as this is a household of two and M------ is vegetarian, any recipe that calls for a whole chicken will likely require a bit of adaptation. That dipping sauce sounds fantastic. Checking my pantry, I have half-bottle of Tiparos brand fish sauce left. I'll nab a bottle of Squid the next time I run down to the Asian grocery Thanks very much for these, Herr Z. The gumbo looks quite tasty and I’ve never had congee before. I must say, though, as this is a household of two and M—— is vegetarian, any recipe that calls for a whole chicken will likely require a bit of adaptation.

That dipping sauce sounds fantastic. Checking my pantry, I have half-bottle of Tiparos brand fish sauce left. I’ll nab a bottle of Squid the next time I run down to the Asian grocery

]]> By: Herr Ziffer http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4578 Herr Ziffer Sat, 20 Oct 2007 22:09:01 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4578 Gumbo recipe (uses habeneros): http://www.eatingwell.com/recipes/chicken_gumbo.html This is the only recipe I could find online from that wonderful Jan 1997 volume of Eating Well magazine. Enjoy. Here is the closest thing I could find to the congee recipe I like: http://allrecipes.com/Recipe/Vietnamese-Chicken-and-Long-Grain-Rice-Congee/Detail.aspx What's missing from this recipe, though, is that you absolutely must mix up some dipping sauce and pour it into the bowls of served rice congee. The dipping sauce requires 1 clove of garlic, 1/4 cup of fish sauce, 1/4 cup water and 1/4 cup of lime juice. Dissolve lots of sugar into this and add a diced serrano chile. The recipe is right when all the flavors balance each other out and the dipping sauce tastes balanced -- not too salty, not too sweet, not too sour. I recommend using Squid brand fish sauce for dipping. Use 3 Crabs brand fish sauce only for cooking. Gumbo recipe (uses habeneros): http://www.eatingwell.com/recipes/chicken_gumbo.html

This is the only recipe I could find online from that wonderful Jan 1997 volume of Eating Well magazine. Enjoy.

Here is the closest thing I could find to the congee recipe I like: http://allrecipes.com/Recipe/Vietnamese-Chicken-and-Long-Grain-Rice-Congee/Detail.aspx

What’s missing from this recipe, though, is that you absolutely must mix up some dipping sauce and pour it into the bowls of served rice congee.

The dipping sauce requires 1 clove of garlic, 1/4 cup of fish sauce, 1/4 cup water and 1/4 cup of lime juice. Dissolve lots of sugar into this and add a diced serrano chile. The recipe is right when all the flavors balance each other out and the dipping sauce tastes balanced — not too salty, not too sweet, not too sour. I recommend using Squid brand fish sauce for dipping. Use 3 Crabs brand fish sauce only for cooking.

]]> By: paul http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4500 paul Sat, 13 Oct 2007 05:00:43 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4500 Ziff: Mmm, I've never made tamales. M. tells me that she's made them before, and that they aren't really that hard. I might have to give that recipe a try. Conrad: I decided to try this after successfully making a habanero martini (basically, a vodka martini with half a habanero in it). The first attempt turned out a bit watery, but my second one was stupendous. When you drink one, it starts off with a faint tingle of spicy heat complementing the bite of the ice-cold alcohol, and the peppery bite gradually grows stronger as you near the bottom. The flavors actually complement each other surprisingly well, but I wouldn't try this with just any chili...a jalapeño, for example, would probably not be so tasty. I'm planning to sample the bottle on Sunday, so I'll let you know how it turns out. Ziff: Mmm, I’ve never made tamales. M. tells me that she’s made them before, and that they aren’t really that hard. I might have to give that recipe a try.

Conrad: I decided to try this after successfully making a habanero martini (basically, a vodka martini with half a habanero in it). The first attempt turned out a bit watery, but my second one was stupendous. When you drink one, it starts off with a faint tingle of spicy heat complementing the bite of the ice-cold alcohol, and the peppery bite gradually grows stronger as you near the bottom.

The flavors actually complement each other surprisingly well, but I wouldn’t try this with just any chili…a jalapeño, for example, would probably not be so tasty.

I’m planning to sample the bottle on Sunday, so I’ll let you know how it turns out.

]]> By: Conrad http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4489 Conrad Fri, 12 Oct 2007 20:40:56 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4489 I can't say I've ever tried chili vodka. Does it really work? I just can't imagine the combination of tastes. I can’t say I’ve ever tried chili vodka. Does it really work? I just can’t imagine the combination of tastes.

]]> By: Herr Ziffer http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4485 Herr Ziffer Fri, 12 Oct 2007 13:34:06 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4485 I have an old dog-eared issue of Cooking Light built around the theme of peppers. My two favorites from that are a lowfat gumbo and a Vietnamese rice congee. I'll try to dig it up for you and also see if there are any other things in there you might like. (The one I've been eye-ing for years is the tamale recipe, which I've never found the gumption to actually get started on.) -Z. I have an old dog-eared issue of Cooking Light built around the theme of peppers. My two favorites from that are a lowfat gumbo and a Vietnamese rice congee. I’ll try to dig it up for you and also see if there are any other things in there you might like. (The one I’ve been eye-ing for years is the tamale recipe, which I’ve never found the gumption to actually get started on.)

-Z.

]]> By: paul http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4465 paul Thu, 11 Oct 2007 01:12:17 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4465 Z: Thanks! It started as the former, but my situation has progressed quite distressingly into the latter. I use peppers quite a bit when I have 'em around. They're great minced very fine into scrambled eggs (fold in a bit of blue cheese right before they're done for a treat) or mixed with tomatoes, basil, red onions, balsamic vinegar and tiny cubes of fresh mozzarella into a salsa cruda for pasta. I've been tweaking a jerk recipe for quite a number of years that includes bourbon, plenty of habanero peppers and around twenty other ingredients. Last year I grew a skinny pepper (the variety escapes me at the moment) that dries very well, and I now use it exclusively in place of the bulk dried pepper flakes you can purchase in the spice section of the supermarket...they add an interesting depth of flavor. Even so, I'm going to have to seriously increase my pepper consumption to get through this harvest. I'm open to recipe suggestions... Z: Thanks! It started as the former, but my situation has progressed quite distressingly into the latter.

I use peppers quite a bit when I have ‘em around. They’re great minced very fine into scrambled eggs (fold in a bit of blue cheese right before they’re done for a treat) or mixed with tomatoes, basil, red onions, balsamic vinegar and tiny cubes of fresh mozzarella into a salsa cruda for pasta. I’ve been tweaking a jerk recipe for quite a number of years that includes bourbon, plenty of habanero peppers and around twenty other ingredients.

Last year I grew a skinny pepper (the variety escapes me at the moment) that dries very well, and I now use it exclusively in place of the bulk dried pepper flakes you can purchase in the spice section of the supermarket…they add an interesting depth of flavor. Even so, I’m going to have to seriously increase my pepper consumption to get through this harvest. I’m open to recipe suggestions…

]]> By: Herr Ziffer http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4462 Herr Ziffer Wed, 10 Oct 2007 13:53:28 +0000 http://www.zenoli.net/2007/10/the-soothing-power-of-habanero-vodka/#comment-4462 Your peppers are beautiful, Paul. Did you start growing them because you have lots of recipes that require peppers, or are you in the converse position and now need recipes to use up all the peppers? -Ziff Your peppers are beautiful, Paul. Did you start growing them because you have lots of recipes that require peppers, or are you in the converse position and now need recipes to use up all the peppers?

-Ziff

]]>