News
Recently, I have been somewhat obsessed with something — something that either people have no clue about or look at me like I am a little off my culinary rocker.
While I had heard of these before, it took a couple episodes of “Man v. Food” on the Travel Channel to get me thinking, and that is always dangerous. In these episodes, Adam Richman took on some challenges to eat some creations, including coquettes and chicken wings with these, and when I saw the tears running down this face, I said to myself: “Self... oh we gotta play with these.”
Friends, let me introduce you to... The Ghost Pepper!
Formally known as Bhut Jolokia Peppers, the ghost pepper was officially recognized by the Guinness Book of World Records as the “Hottest Pepper in the World.” Just to give you an idea of the heat in these things, Tabasco Sauce and Jalapeņos have a Scoville (the measurement scale of heat in peppers and food) measurement of 2,500 - 8,000 Scoville Units, the Thai Hot Pepper runs around 60,000 Scoville Units, the Red Habanero Pepper runs around 350,000 - 500,000, but the ghost pepper runs over 1,000,000 Scoville units. Yeah, that be hot.
I was wondering... who was the person who burned the heck out of their mouth and when they recovered, went to a friend and said.. “Hey, try this!”
And of course, I started thinking of how I can work this into a cheesecake.
How can I tame the heat? Should I take the heat? Can anyone? Should anyone?
Do a lot of people think that they can control a tiger? A lot do try and while some succeed, just remember Siegfried & Roy, but I think I can, I think I can...
In keeping with the heat in this column, I found this website from our friends at InsaneChicken with all kinds of heat in their recipes, including some with ghost peppers. (http://www.insanechicken.com/blog/tag/recipe/). Our recipe of the week is also from them.
Got a cool food website that you always go back to? Got one that you just came across while web-surfing? Share it with us. Drop me an e-mail and we may just let the rest of the Grand Valley know about it.
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at decadencecheesecakes@mindspring.com, via the Web site at www.decadencecheesecakes.com, or by calling 256-4688. Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 and on Twitter (www.twitter.com/decadenceGJ).
Bhut Jolokia Mango Chutney Recipe
3 to 4 pounds mangoes diced, peeled and seeded
3 medium red onions, diced
1 cup white raisins 1 pound brown sugar
2 cups cider vinegar
1 teaspoon ground cloves
4 large cloves garlic, minced
1 teaspoons salt or to taste
Chopped bhut jolokia to taste
Put mangoes, onions, raisins, brown sugar, cider vinegar, cloves, garlic, salt and red peppers in a large cooking pot.
Cook until fruits and vegetables are softened and the chutney is thickened. Refrigerate.
While I had heard of these before, it took a couple episodes of “Man v. Food” on the Travel Channel to get me thinking, and that is always dangerous. In these episodes, Adam Richman took on some challenges to eat some creations, including coquettes and chicken wings with these, and when I saw the tears running down this face, I said to myself: “Self... oh we gotta play with these.”
Friends, let me introduce you to... The Ghost Pepper!
Formally known as Bhut Jolokia Peppers, the ghost pepper was officially recognized by the Guinness Book of World Records as the “Hottest Pepper in the World.” Just to give you an idea of the heat in these things, Tabasco Sauce and Jalapeņos have a Scoville (the measurement scale of heat in peppers and food) measurement of 2,500 - 8,000 Scoville Units, the Thai Hot Pepper runs around 60,000 Scoville Units, the Red Habanero Pepper runs around 350,000 - 500,000, but the ghost pepper runs over 1,000,000 Scoville units. Yeah, that be hot.
I was wondering... who was the person who burned the heck out of their mouth and when they recovered, went to a friend and said.. “Hey, try this!”
And of course, I started thinking of how I can work this into a cheesecake.
How can I tame the heat? Should I take the heat? Can anyone? Should anyone?
Do a lot of people think that they can control a tiger? A lot do try and while some succeed, just remember Siegfried & Roy, but I think I can, I think I can...
In keeping with the heat in this column, I found this website from our friends at InsaneChicken with all kinds of heat in their recipes, including some with ghost peppers. (http://www.insanechicken.com/blog/tag/recipe/). Our recipe of the week is also from them.
Got a cool food website that you always go back to? Got one that you just came across while web-surfing? Share it with us. Drop me an e-mail and we may just let the rest of the Grand Valley know about it.
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at decadencecheesecakes@mindspring.com, via the Web site at www.decadencecheesecakes.com, or by calling 256-4688. Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 and on Twitter (www.twitter.com/decadenceGJ).
Bhut Jolokia Mango Chutney Recipe
3 to 4 pounds mangoes diced, peeled and seeded
3 medium red onions, diced
1 cup white raisins 1 pound brown sugar
2 cups cider vinegar
1 teaspoon ground cloves
4 large cloves garlic, minced
1 teaspoons salt or to taste
Chopped bhut jolokia to taste
Put mangoes, onions, raisins, brown sugar, cider vinegar, cloves, garlic, salt and red peppers in a large cooking pot.
Cook until fruits and vegetables are softened and the chutney is thickened. Refrigerate.
