I want cook a nice spicy meal for my husband.Any ideas?

Question

I made almost everything for him that is spicy.PLEASE HELP

Answer 1

Bajan Chicken
The Whole Chile Pepper Book.


3 fresh Habanero chiles, stems & seeds removed, finely chopped
1 tablespoon Caribbean-style Habanero sauce (I like Trinidad or Inner Beauty)
4 chicken breasts, skin removed
6 green onions, finely chopped, including tops
3 cloves garlic, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons fresh parsley, chopped (I substituted cilantro)
1/2 teaspoon ground cloves (Because of a personal anti-clove bias, I substituted cinnamon; thanks to my dentist father, cloves remind me of stinky tooth decay ...)
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon soy sauce
Flour for dredging
3 cups dry breadcrumbs
Vegetable oil for frying
Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out.

Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs.



Apricot-Habanero Barbecue Sauce
borssen.com
You want to do this sauce over and over again.

A fruity sweetness, a rich vegetable aroma, and a dash of habanero makes this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.


1 yellow onion, finely chopped
2 cloves garlic
corn or canola oil
1 yellow bell pepper, roasted, peeled, and seeded
2/3 cup (150 g) dried apricots
1 1/2 tablespoons apple cider vinager
3 tablespoons (1/2 dl) brown sugar
1 1/4 cups (3 dl) water
1 tablespoon Colmans powdered mustard
4 tablespoon habanero hot sauce
salt
In a pan, sauté the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce. (Serves 4)

Scotch Bonnet Tangerine Chicken
www.chiletoday.com
Turn up the heat in this Chinese dish by adding more scotch Bonnet.


1 egg white
3 Tbsp. dry sherry
2 Tbsp. cornstarch
1 lb. boneless skinned chicken, diced
1/2 cup thinly sliced green onion
2 Tbsp. minced fresh ginger
2 Tbsp. minced garlic
1 Tbsp. tangerine zest
1 to 2 scotch bonnet peppers, flaked
1/2 cup + 2 Tbsp. chicken stock
2 Tbsp. soy sauce or tamari
2 Tbsp. rice wine vinegar
2 Tbsp. sugar
1/3 cup oil
In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside.

Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining corn starch and chicken stock and set aside.

Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy. Serve immediately.
Serves 4.



Essential Habanero Hot Sauce
The Pepper Pantry: Habaneros, by Dave DeWitt and Nancy Gerlach


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www.chefs.com1 ½ cups chopped carrots
1 onion, chopped
1 ½ cup lime juice
3 cloves garlic, minced
2 tsp salt
1 cup chopped habanero chiles, about 12 chiles
1. Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. (Adjust the heat by adding fewer habaneros - not by increasing the carrots, as this can alter the flavor.)

2. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

3. Pour in sterilized jars and refrigerate.

Jamaican Jerk Chicken
baileyfarmsinc.com



1 Tbsp allspice, ground
1 Tbsp thyme, dried
6 cloves garlic, peeled & crushed
2 Tbsp fresh ginger, peeled & chopped
2 Tbsp dark brown sugar
1 tsp cinniman, ground
6-7 whole Fresh Habanero chiles
1/2 tsp cayenne pepper
1/2 tsp black pepper, freshly ground
1/4 cup olive oil
1/3 cup green onions, sliced
1/4 cup red wine vinegar
2-4 Tbsp lime juice
6 lb chicken parts
Combine all ingredients except chicken in food processor or blender. Process until smooth. Place chicken pieces in large glass pan. Rub with marinade. Lift skin & rub marinade underneath. Cover with plastic wrap. Refrigerate 2hrs or longer.Place chicken pieces on grill skin side down. Baste frequently & turn every 10 min. or so, cooking until chicken is well done. Add some hardwood chips for a smokier flavor!

Spicy Island Hot Sauce
baileyfarmsinc.com



1 ripe papaya, peeled, seeded & coarsely chopped
1 med yellow onion, coarsely chopped
2 med cloves garlic, minced
4 Habanero peppers, stemmed & seeded
1in piece fresh ginger, peeled & coarsely chopped
1/3 cup dark rum
1/3 cup fresh lime juice
1 tsp salt
2 1/2 tsp honey
1/8 tsp cardamom
1/8 tsp anise
1/8 tsp cloves
1/8 tsp turmeric
pinch of nutmeg
pinch of cinnamon
freshly ground black pepper to taste
Combine all ingredients in blender and puree just until smooth (do not overblend and aerate). Pour into saucepan & bring to boidl, then simmer gently, uncovered for about 10 min. Remove from heat & allow to cool before bottling. Refrigerate, Sauce will keep approx. 6 weeks. Makes 2 cups.

Hot and Spicy Pineapple Fritters
http://southernfood.about.com/



2 cups fresh pineapple, cut in chunks
1 habanero chile pepper, seeded and minced
5 chives, finely minced
1 onion, minced
2 cloves garlic, mashed & minced
8 green onions, minced
1/2 teaspoon turmeric
1 1/4 cups flour
1/2 cup milk, or more
1/2 cup vegetable oil, for frying
2 eggs, beaten


salt and pepper
pineapple rings, for garnish

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Combine flour, milk, eggs, and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter.

Heat the vegetable oil in a deep skillet. Drop batter in by spoonfuls and fry for about 5 minutes, or until they are golden brown. Remove fritters and drain on paper towels. Serve cold, garnished with pineapple rings. Serves 6.

Answer 2

Hello,

I have an idea. Cut open 5 jalapenos vertically, then make a jalapeno soup with 20 jalapenos, and a cup of milk. Then, what you wanna do is squeeze the juice out of 10 jalapenos, as well as put the seeds in the drink, serve cooled! This is my idea of a spicy meal! Oh, and don't forget to have some hot sex afterwards!

Rofl, Thanks,

Conan

Answer 3

Crock pot, large jar of pepperocini (I prefer to take the stems off before cooking), a piece of beef (doesn't have to be high quality), and some garlic cloves. Cook all day and eat directly or in buns.

Answer 4

Grill him a nice cut of steak like a filet or porterhouse. Use Stubb's steak marinade. It has a nice kick. You could also steam some blue crabs with lots and lots ot Old Bay.

Answer 5

well only because these were done accedintaly in my family do i know of them but they turned out really very good. I accidently used Cyanne pepper in a meatloaf once, thought it was Spike the spice we use. My sister once used Cyanne on her deviled eggs thinking it needed color not realising the spice those i know of turned out so good we do it all the time now only not as much as I used

Answer 6

cook jumblya it iz soooooooooo good but u have 2 put chilli powder check on tha internet 4 tha respi

Answer 7

why don't you make a spicy garlic shrimp pasta?
heat olive oil and add minced garlic and red pepper.
add shrimp
add boiled spinach
add some soup stock

Answer 8

Make anything you want and top it with Dave's Insanity Sauce or mix horseradish cream in it.

Answer 9

Make him a chilli hot dog with green and red chillis and put tobasco on it.

Answer 10

Chili, with lots of red pepper!

Answer 11

Why don't you make him some exotic indian cuisine?