Carolina Reaper Grilled Five-Spice Short Ribs Recipe

                                    Carolina Reaper Grilled Five-Spice Short Ribs Recipe

                          Fire up your grill and get ready for some serious spicy tasty Smoked Ribs.

Ingredients

• 3 to 4 pounds beef short ribs, bone-in
• For the rub:
• 2 tablespoons Chinese 5-spice powder
• 1 tablespoon  fine grained sea salt
• 2 teaspoons sugar
• 2 teaspoons ground white pepper
• 1 tablespoon Carolina Reaper Chili Pepper Powder
• For the sauce:
• 1 cup hoisin sauce
• 1/3 cup dry sherry
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1/4 cup ketchup
• 1 teaspoon Carolina Reaper Chili Pepper Powder
• 2 tablespoons unseasoned rice vinegar, or more to taste
• 2 cloves garlic, minced
• 1 tablespoon peeled, minced ginger
• 2 scallions, white and green parts minced
• 4-5 chunks of cherry wood

Instructions:

1.  
   Combine all of the ingredients for the rub in a small bowl. Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.


2.  
   While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.
   
   
3.  
   When the ribs are done, brush them all over with sauce. Place them on a hot grill for 1-2 minutes per side, or keep them in the smoker for an additional 15 minutes, to caramelize the sauce. Serve with remaining sauce.

For all your hot spicy chili pepper needs www.firehousechilli.com
You can also use Trinidad Scorpion and 7 Pod Chili Peppers

Chocolate Chili Ice Cream Recipe

                                         Chocolate Chili Ice Cream Recipe

There’s nothing like coming home to delicious, homemade ice cream after spending an evening in the hot sun Our chocolate chili ice cream that’s the perfect mix of cool and heat. Best part of all, you don’t need an ice cream maker.

Ingredients

• 1½ cups cream
• 1½ cups whole milk
• 1 tbsp vanilla
• 2 tbsp honey
• 3 tbsp sugar
• 1 tsp cinnamon
• 2 tsp  Carolina Reaper chile powder .
• 2 pinches salt
• 7 tbsp cocoa powder
• 100 grams dark chocolate
• 2 tbsp corn starch

You can also use Trinidad Scorpion Moruga, 7 Pot Chili Peppers, Trinidad Scorpion Chili Peppers. Available at www.firehousechilli.com

Instructions

 

1. Dissolve the corn starch in ¼ cup of the cold milk. Set aside.
2. Combine all the other ingredients except for the chocolate in a saucepan. Heat on medium until steaming hot, then add the chocolate in pieces until it melts.
3. After the chocolate has melted, add the corn starch slurry. Simmer the mixture (don't let it boil) for about 2-3 minutes to allow the base to thicken.
4. Remove the saucepan from the heat and cool it down as quickly as possible. I submerged my pan in a bowl of cold water, stirring every minute. Transfer the ice cream base to the fridge for at least a few hours to chill.
5. When the ice cream base is completely cold, pour it through a sieve to get rid of any pieces of  Carolina Reaper chili powder . Pour the base into a freezer safe container and place it in your freezer.
6. In about 30-45 minutes, remove the container and stir the ice cream by hand with either a whisk or a fork until it's evenly mixed. You may have to scrape the frozen ice cream off the edge of the container and incorporate it into the rest of the base.
7. Repeat the mixing every 30 minutes another 3 to 4 times for the smoothest ice cream. Leave in the freezer for at least 12 hours until completely frozen. Remove from the freezer 15 minutes before serving to soften it.

Ghost Chili Pepper Thai Cashew Chicken Recipe

Ghost Chili Pepper Thai Cashew Chicken Recipe

Thai Cashew Chicken is one of many stir fry recipes that came to Thailand via the Chinese. Very popular in Thai restaurants, this famous chicken stir fry recipe is made with lean chicken breast, shiitake mushrooms, plus suey choy, bok choy, or other Chinese greens. Cashew chicken is a simple stir fry recipe that is easy to make

Ingredients
•
2-3 chicken breasts, cut into bite-size pieces or strips

•1 small cooking onion, diced
•3-4 cloves garlic, finely chopped
•1-2 tablespoons of dried Ghost chili pepper flakes
•1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores)
•4 green onions, cut into thirds
•5-8 large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces
•1/2 cup cashews, dry roasted, unsalted
•1-2 cups shiitake mushrooms, sliced
•marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
•1/4 cup chicken broth or white wine (or white cooking wine or sherry)
•SAUCE:
•3 Tbsp. white cooking wine
•1 cup chicken broth
•2 Tbsp. soy sauce
•1 Tbsp. rice vinegar
•1/2 tsp. dark soy sauce
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 heaping Tbsp. brown sugar
•OTHER:
•1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water
•1-2 Tbsp. oil for stir-frying


Prep Time: 30 minutes
 Cook Time: 10 minutes

Total Time: 40 minutes
 Yield: SERVES 4


Preparation
1.Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.
2.Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.
3. In a large wok or frying pan, fry the onion, garlic, ghost chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).
4. Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.
5.Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute).
6.Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).
7. Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.
8. Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!

www.firehousechilli.com home of Hot Chili's. Ghost Pepper, Trinidad Scorpion, 7 Pot, Carolina Reaper, Douglah, Jonah, Brain Strain, Butch T,

 

Carolina Reaper Chili Pepper Hot Sauce Recipe. Worlds Hottest Chili Sauce.

Carolina Reaper Chili Pepper Hot Sauce Recipe. Worlds Hottest Chili Sauce.

Ingredients :

•6 Tomatoes
•2 Onions
•2 Red Peppers
•4 Tablespoons of Dried Carolina Reaper flakes
2 teaspoons of Firehousechilli Pure 16 m SHU Capsaicin Crystals
•Garlic Clove
•1 Small Apple
•200g Brown Sugar
•400ml Cider Vinegar
•1 teaspoon Seasalt
•1 teaspoon Mustard Seeds

 

 

 

    To prepare : 

 1) Chop the tomatoes
 2) Peel and dice the onions
 3) Peel and chop the apple. Remove the core and seeds.
 4) Crush and finely dice the garlic
 5) Dice the pepper and remove the core and seeds.
 6) In a large pan, add the vinegar and sugar and bring to the boil until the sugar has dissolved.
 7) Add all the remaining ingredients and stir well.
 8) Simmer for 30-40 minutes until the sauce starts to thicken.

 You now have 3 options

•Pour the whole pan into a blender and blitz for 30 seconds.
•Bottle it as it is. This will create a chunky sauce. The only downside is that it might clog up the opening when you try and serve it!
•Strain the pan through a metal sieve into a jug. This results in a very smooth sauce.

 Bottle and seal while still hot. Leave for 10 days to allow flavours time to mature.
 Shake before use.

Buy your pure capsaicin crystals , hottest on the planet - 16,000,000 SHU only at www.firehousechilli.com

Carolina Reaper Chili Pepper ,Beer & Chili Peanut Brittle Recipe

Carolina Reaper Chili Pepper & Beer and chilli peanut brittle

 

Ingredients

 Olive oil, to grease
 1 x 375ml btl beer
 100g (1/2 cup) caster sugar
 1 x 375g pkt unsalted peanuts
 1 teaspoon Carolina Reaper dried chilli powder
 2 teaspoons salt
Cocoa Powder

Method
Notes; You can also use Trinidad Moruga Scorpion, Butch T, 7 Pot Jonah, Brain Strain for different flavor combo and heat


Step 1
Preheat oven to 180°C. Brush a baking tray with oil to lightly grease. Line with non-stick baking paper.

 Step 2
Place the beer and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Add the peanuts and simmer, stirring occasionally, for 15 minutes or until the liquid is absorbed. Remove from heat and stir in the Carolina Reaper chilli powder and salt.

 Step 3
Spread the peanut mixture over the prepared tray. Bake in oven, stirring every 5 minutes, for 15 minutes or until crisp. Sprinkle Chocolate Cocoa Powder over warm. Set aside to cool completely. Break into pieces to serve.

Buy your Carolina Reaper Chili Pepper at www.firehousechilli.com  . Home of the World's Hottest Chili Pepper's

FirehouseChili Chili Beef Recipe. A hearty Beef chili recipe that'll get you all fired up.

Firehouse Chili Beef Recipe
Firehousechilli hot idea for a hearty beef chili recipe that’ll get you all fired up

Ingredients:

 

2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 pounds ground beef
1 (28-ounce) can crushed tomatoes
2 tablespoon Firehousechilli Trinidad Scorpion powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon black pepper
2 (16-ounce) cans red kidney beans, drained
Serves: 8
Cooking Time: 45 min

Directions:

1. In a large pot, heat oil over medium-high heat; sauté onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid.

2. Add remaining ingredients; mix well.

3. Reduce heat to low and cover; simmer 30 minutes, stirring occasionally. Serve immediately.

Buy your hot chili peppers at www.firehousechilli.com

 

- Jamaican Curry Goat -

Trinidad Scorpion, Butch T, Carolina Reaper, Brain Strain, 7 Pot Douglah

This Goat Recipe from Jamaica is truly awesome. Learn how to prepare this ultimate Curry Goat as it is made and prepared in the Caribbean.
Barbados, Trinidad, Tobago, Goa and even Guyana are all famous and legendary for their Goat Curries.
I have always been interested and intrigued by local cuisines, customs and so called "national dishes". Jamaican Goat Curry or Curry Goat is one of these dishes.
The very first time I tasted it, I was sold and truly loved it!
Hopefully you will have the same experience.
The "secret" to good Curry Goat, lies in the combination of Spices AND a slow cook process to allow the Goat to truly end up melting in your mouth. Below you will find a (pardon me Jamaicans) a "Real McCoy" mix of Spices for Jamaican Curry Powder. An absolute ESSENTIAL Ingredient.
As in days gone by; where an English Lass was "judged" for her ability (or inability for that matter) to make a beautiful light Pastry - in Jamaica this Goat Recipe is THE DISH which folk get judged by. "Stuff it up" and you are 10 rungs down the ladder. Impress the guests and your social calendar is always filled to capacity.
Goat meat is readily available in many countries of the World where it is widely farmed and consumed.
If you are from a country where Goat Meat is not easily obtained... fear not! This particular Recipe works equally well for Mutton, Hogget and Lamb with no major adjustments necessary - maybe just a tad less cooking is required.
Ghost Chili Peppers are ideal -if they are not available Trinidad Scorpion Moruga, Brain Strain, Butch T, Carolina Reaper are ideal. Any kind of Chili could be used but it really does need to be a hotter type of Chili though.
Tip: Don't skip the marinating process (preferably over-night) under any circumstances and don't be tempted to rush the cooking time. Once the main preparation has been done, it is ideal for the "slow-cooker".
Tip: Serve it will Rice and Peas - Another Jamaican staple and a dish that reflects the colours of the Jamaican Flag.
So call your friends and organise a Jamaican themed Party...
(Reggae Music - Bob Marley, Dreadlocks, Jamaican Rum and some tremendous Jamaican Food". "Yeah Mon" - you're on your way!
Have fun!

 

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Caribbean Goat Recipe

- Jamaican Curry Goat -

(Serves 5-7)

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Jamaican Curry Powder Ingredients (Makes about 6-7 Tablespoons) 5 Teaspoons Ground Turmeric 2 Teaspoons Fenugreek seeds 4 Teaspoons Coriander seeds 3 Teaspoons Cumin seeds 2 Teaspoons Trinidad Scorpion Pepper 3 Teaspoons Yellow Mustard Seeds 2 Teaspoons Aniseed or Star Anise 4-6 Cardamom Pods 3 Teaspoons Whole Black Pepper Corns 1 Teaspoon Ground Cinnamon 2 Teaspoons Ground Ginger 1 Teaspoon Grated/Ground Nutmeg 1 Teaspoon Ground All Spice ½ Teaspoon Ground Cloves

Jamaican Curry Powder Method Using a spice grinder or mortar and pestle first grind down all the Whole Spices and mix these with all the pre-ground Spices. Mix well. Place in an airtight jar and store until needed.

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Jamaican Goat Recipe (Curry Goat) Ingredients 2kg/5lbs Goat Meat, cut into 2-3cm/1" Cubes 3 large Onions, roughly chopped 1 Bunch scallions (Green Onions), roughly chopped 1-3 Trinidad Scorpion dried Chili Peppers, minced or very finely chopped 2 Cloves Garlic, minced or very finely chopped 6 Tablespoons Jamaican Curry Powder 3 Tablespoons Butter 1½ Teaspoons Salt 1 Teaspoon Ground Black Pepper 2 Teaspoons Dried Thyme 1 Teaspoon All Spice 1 Litre/4 Cups Stock (Vegetable, Lamb or Chicken) ¼ Cup Oil for Frying 250ml/1 Cup Coconut Milk Lime Juice (2 Limes)

Jamaican Goat Recipe (Curry Goat) Method In a suitably sized bowl Mix together all of the Scallions, a handful of chopped Onions, Coconut Milk, Lime Juice, Salt & Pepper, dried Chili, 3 Tablespoons of Jamaican Curry Powder and Thyme Mix well till all ingredients are well blended. Add the Goat Meat ensuring all pieces have been well coated with the Marinade. Cover and allow to marinate in the fridge over-night. Tip: This Goat Recipe takes about 2-3 hours to cook, so leave yourself ample time to prepare the dish as follows - It really should not be rushed. On medium to high heat, heat the Oil. To this add the rest of the Jamaican Curry Powder. Stir all the time and adjust heat accordingly - You want the spices to cook and infuse the Oil without burning (About 2 minutes). Now add the balance of the Onions and Garlic to the Spice infused Oil and cook until the Onions are reasonably soft. Add the marinaded Goat Meat, ensuring all the Juices and Spices from the Marinade is also added to the pot. Bring to a simmer, add the Stock and then bring to a simmer again. Turn down the heat and allow to cook for 2-3 hours (adding Water or more Stock as required) or until the Meat is tender and is falling off the bone (if boned Meat was used). If the curry is too liquid at the end of cooking a thickening agent can be used. Serve with Fluffy Rice and Fried Plantains on the Side. Buy the world's hottest chili peppers with free delivery at www.firehousechilli.com