Uncle Steve's Hot Recipes

Fry lean bacon to crispy and drain on paper towels. Great cheese fine. Remove stems and chop cilantro leaves fine. Grate horseradish root fine.

Cut a small circular hole in the tops of peppers around the stem, approximately. 3/8 inch, and remove stem and seeds core.

Mix cheese, horseradish, cilantro and bacon bits together. Stuff mixture into chilies.

Put about a 1/2 inch or peanut oil in your favorite cast iron skillet and heat to high, but not smoking. Other oils are OK and using a deep fat fryer would work also.

Mix a thin pancake batter using approximate. double the amount of water called for.

Plunge stuffed habs into batter and then roll in durum flour. After all 12 are coated repeat for a second time.

A lazy-man's alternative for the batter is to cut phyllo dough and wrap each pepper. This method is not as messy, easier, faster and still taste great.

Cook only 2-3 at a time to keep the oil hot. Cook each side for 30-45 seconds (flip gently with a fork), until golden tan, not brown. Serve hot.

I find it hard to eat one whole habanero pepper fresh and ripe off the plant. But I can usually eat 6-8 of these critters at a sitting. The seed core/placenta removal, cooking and cheese seem to make the "heat" level more tolerable (at least for me).

*Alternate filling ingredients:
Horseradish can be over powering and "kill" the flavor of the other ingredients some times. You can leave it out or substitute cumin, celery seed, garlic etc. Experiment, it's the fun part of cooking!... Or is it the eating? Enjoy the heat!

Notes: These bite sized treats are also a home remedy for the common cold or stuffy nose. ;-)

Mix all ingredients in a small sauce pan over medium heat until well mixed and sugar dissolved. Do not boil. Taste and adjust to your liking. The time to apply this sauce is when the meat has finish cooking. While sauce is still hot coat meat with paste and finish cooking at 325° F for about 10-15 minutes. Just enough for the glaze to caramelize. Don't over cook.

This sauce is powerful hot so its best to only coat the top of the meat.

Notes: Use this sauce as a finishing glaze for dark meats and ribs when slow BBQ smoking.

Wash peppers and onions. Process raw peppers and onions in food mill (I use a Kitchen Aid® mixer with food mill attachment). Run the pulp mixture through several times to get all the juice and as much fine pulp as possible. Boil the pepper-onion mixture down to a paste. Add vinegar, wine, lime juice and simmer (do not boil) for a few minutes. Pour into a blender add remaining ingredients and liquefy.