Scotch bonnet (pepper)

Scotch Bonnet & Garlic Compound Butter

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Here  is one of my  “go to”  items that will improve just about any dish for me and gives it the extra kick I like in most food. I usually have some in the freezer available at all times. Add to cream soups and eggs, mount into sauces, mix into pasta and vegetables or use as spread for a tasty sandwich. If the scotch bonnet’s are too deadly for you, replace part of them or all with jalapeno’s.
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Blend chilies of your choice with roasted garlic,  sea salt  and butter. Shape into little dollops. Freeze on plate or tray until solid. Remove into sealable  plastic bag  or container.

Spice up your life  🙂
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Life is Good when it’s Spicy !    🙂
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Spicy Squid & Vegetables

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This  recipe work’s as well with other seafood, such as shrimp, mussels, lobster, cuttlefish, octopus, etc. Even chicken, beef, pork, or all vegetables for a vegetarian version, you name it. But here,  squid it is. The secret to a successful squid dish is to not overcook the squid.  Sauteing  a few seconds in a very hot pan, then removing them and adding back to the dish at the very end of the dishes cooking process, making sure they don’t simmer or boil anymore, will do the trick.
Enjoy  🙂
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Ingredient’s :

Squid,  cleaned, cut into squares
Potatoes,  peeled, cut into thick slices, cooked
Corn on the cob,  sliced, cooked
Cauliflower,  rosettes, blanched
Tomatoes,  diced
Onions,  diced
Garlic,  paste
Cilantro,  coarsely chopped
Kosher salt,
Hoisin sauce,
Scotch bonnet hot sauce,
Soy sauce,
Ketchup,
Peanut oil,  to saute,

Method :

Saute squid on high heat until opaque, 3-4 seconds, remove, reserve.
Saute garlic and onions until fragrant, add all other ingredients
and saute until heated through. Remove from heat, mix with squid.
To serve, sprinkle with fair amount of cilantro.

Bon Appetit !   Live is Good !
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Spicy Coconut Soup With Chicken, Rice & Vegetables

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Yesterday  evening I was going to make an authentic Thai or Indian dish,
but then I realized that I did not have some of the ingredients I needed in
my cupboard, so I came up with this beauty.  While it is not authentic Thai
nor Indian, Malay, Indonesian, etc, etc, I can proudly inform you that is
100% authentic  ” Hans “.
I could not have eaten better last night, so it goes to show once more that
love for food and cooking, a bit of imagination and a little bit of skill’s can
many times replace the biggest, best, most expensive recipe book    🙂
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Ingredients :

Chicken,  your choice of cut or boneless
Broccoli rabe,  blanched
Grape tomato,  whole
Green peas,  blanched
Corn,  blanched
Mini peppers,  finely sliced
Scotch bonnet,  seeds removed, finely sliced
Ginger,  grated
Garlic,  paste
Sweet chili sauce,
Coconut milk,
Limes,  juiced
Cumin,  ground
Fish sauce,
Curry powder,
Kosher salt,
Cilantro,  coarsely chopped
Peanut oil,  to saute

Method :

Saute garlic and ginger until fragrant, add curry and cumin, deglaze with sherry.
Add chicken, salt and  and stock and simmer until chicken is tender but not
overcooked – (please,  no “falling of the bone”  here). When chicken is almost done,
stir in coconut milk. Slowly simmer for another five minutes., Add all vegetables,
seasoning and lime juice  and let it all heat through.
To serve, sprinkle with cilantro and accompany with basmati rice.
To eat, mix rice into soup, small amounts at a time.

Bon Appetit!   Life is Good !
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” Tacos Al Camaron “

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These  tacos are in no way authentic Mexican 😦 

But they are are in every way delicious 🙂 
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” Tacos Al Camaron “

Shrimp salad:

Cooked schrimp’s,                   tail removed, diced, except one for each taco for decoration
Avocado,                                    diced
Red onions,                               julienne
Tomatoes,                                  de-seeded, diced
Chilis,                                          julienne
Yellow peppers                          julienne
Cilantro                                      chopped
Lime juice,
Olive oil,
Salt,
Scotch bonnet hot sauce,
Salt,

Blend all ingredients, season to taste.

Lettuce salad :

Lettuce,                                     julienne
Red onion,                               julienne
Yellow peppers                       julienne
Chilis,                                       julienne
Cilantro                                    chopped
Mayo
Greek yoghurt
Salt,
Scotch bonnet hot sauce

Blend all ingredients, season to taste.

Assembly :

Fill tacos ¾ with lettuce salad. Top with shrimp salad.
Garnish  each taco with one whole shrimp.
Drizzle with yoghurt / mayo / hot sauce mix, Sprinkle with Cilantro.

Bon Appetit !  Life is Good !
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