Avanti Cafe Musings: habanero

Showing posts with label habanero. Show all posts

Friday, January 13, 2017

Habanero Harissa :: Favorite Fatalii Chili Enveloped in Tunisian Flavors ::

If you haven't yet discovered North Africa's favorite hot sauce, take a moment to get acquainted w/ Harissa. Avanti versions of Harissa are plentiful over the years. Try the more eclectic Avanti Poached Garlic & Green Peppercorn HARISSA recipe too. This one is relatively traditional, pepper focused, using two richly flavored chili peppers, Fatalii & Hatch.

Amount	Measure	Ingredient	Prep Method
2	Ounces	Fatalii chili	Fresh
1 1/2	Cups	EVOO
1/4	Cup	Garlic cloves	Fresh
2	Tablespoons	Herbs de Provance
2	Tablespoons	Anise hemp sea salt
1	Tablespoon	Cumin seed
1	Tablespoon	Coriander seed
1	Teaspoon	Caraway seed
1/2	Teaspoon	Anise seed
2	Medium	Meyer lemons	Zest only

Directions:

Combine and roast in a 350 oven for 10 mins. Then cool in the turned off oven to cure.

Ounces

Mild hatch chilies

Dried

Stem & seed the chilies and roast in a 350 oven for 15 mins. Stir every 5 mins. To the roasted chilies add:

1	Cup	Fresh citrus juice	Lemon & lime
1	Cup	Dry sherry
2	Tablespoons	Shoyu
2	Tablespoons	White miso
1	Tablespoon	Tomato paste
5	Cloves	Pickled garlic
1	Cup	Preserved lemons
1 1/2	Quarts	Water

Let steep over night. Combine all and blend in the vitamix. Let steep again for several hours, then blend again to a smooth consistency.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what Avanti is up to now. We are Whole Foods Experts. Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages. Check our blog on the website for how to recipe blogs. We’re excited to see and share your culinary creativity!

Full Portfolio

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

https://readychefgobags.com/recipes-home/

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

http://avanticafe-events.blogspot.com

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

Pasta Fagioli Video https://vimeo.com/133115733

3 Reaper Sea Salt Blend

Amount	Measure	Ingredient	Prep Method
3	Whole	Carolina Reaper Chilies	Or fav HOT chilies
1	Cup	Sea salt
1/3	Cup	Gourmet sea salt blend
1	Tablespoon	Flax seeds

Optional Additions: Favorite Spice Blends. I use Avanti’s La Boca Es Un Carnival Mexican oregano spice blend, but try Italian, Thai, Mexi seasonings, chili powder, curry, garam masala or Herbs de Provence.

Directions:

Carefully slice the HOT chilies. Use a serrated paring knife and wear gloves if your hands are sensitive. Toss w/ the other ingredients spread out in a glass bowl or plate & cure in the sun for several days until dry. Stir two or three times a day.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Full Portfolio

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

https://readychefgobags.com/recipes-home/

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

http://avanticafe-events.blogspot.com

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

Pasta Fagioli Video https://vimeo.com/133115733

Friday, October 9, 2015

Fatalii Butter :: Home grown African habanero gets buttered up

Fresh picked fatalii chiles w/ heatless habaneros & wee pequins

This is a deliciously HOT butter of the perfect texture and flavor. Add as few or as many habanero chilies as y’all enjoy. I like mine devilishly HOT!! You will use a full pound of organic butter for this recipe, divided use. We tone the texture & add more flavor by combining organic dairy butter w/ organic coconut oil and coconut milk as well as evoo. This butter holds a fine texture when chilled and melts readily onto warm foods. It sautés well, doesn’t burn or brown too rapidly and imparts it’s flavorful heat into whatever you pair it with.

The green before the gold. This one plant has over 50 fatalii chilies on it

I developed this recipe to showcase the flavor of the very prolific fatalii chili growing in my garden this summer. Wikipedia tells us it’s the 7^th hottest chili del mundo. The flavors are fresh and fruity, the heat intense from the first bite with a nice lingering burn.

Amount	Measure	Ingredient	Prep Method
4 to 8	Large	Favorite habanero chilies	I used fatalii chilies from my garden
¼	Teaspoon	Black pepper	Optional
1 ½	Teaspoons	Sea salt	Flavored sea salt is great. I used Avanti lavender sea salt
½	Cup	Dry sherry

Directions:

Grind the above in a blender to a smooth paste. I like to let the chilies sit in the blender jar for an hour or so to infuse and macerate. Then I blend again to break down the chilies even more.

Ripe fatalii's in all their sun gold glory

In a small saucepan combine the chili sherry mix with the following:

1	Stick	Butter	Organic, grass fed
1	Can	Coconut milk	Organic

Simmer uncovered over low heat for about an hour until reduced by half. Stir in the following, and once everything is fully melted, turn off the heat and cool. I store mine in a glass mason jar.

3	Sticks	Butter	Organic, grass fed
½	Cup	Evoo
½	Cup	Coconut oil	Organic
3	Tablespoons	Hempseeds	Organic

We’re in an organic food lovers renaissance right now. Do choose organic grass fed dairy whenever possible. Support the flavor & the changes in animal husbandry. It’s a win win all around. The same is true for agriculture. Organic coconut oil is eco friendly while commercially farmed is likely not. Let’s be proud of our footprints on a daily basis. We vote w/ every dollar we spend. We can be the change we wish to see on this beautiful blue green planet who is most truly our Mother Earth!

And now, some serving suggestions. The possibilities are as HOT as the Fatalii Butter.

The fatalii frittata w/ organic yam, eggplant & cherry tomato

HOT Fried Rice. Always a winner. This is with the famous Avanti organic brown rice medley, organic egg scramble and Huntington Beach Farmers Market zucchini, onion & cilantro.

Fatalii butter seared cauliflower steak w/ guava roasted tofu, baby kale, cilantro miso & preserved lemon tomato relish

Organic brown and wild rice quenelles browned in Fatalii butter & golden oil top golden tomato & miso horseradish sauce w/ basil blossom heirloom tomato salsa

Most of the vegetables above are from the Tuesday evening Huntington Beach Farmers Market. Support your local farmers. Many of the farmers there use organic principles but are not certified due to certification costs. Do you trust your farmer?

Not pictured, but oh so amazing, would be a simple grilled cheese made w/ Avanti Fatalii Buttered 1000000+++ grain bread, buffalo mozzarella, wild arugula & avocado. This butter is also perfect at the table as your extra HOT summertime butter to spread on cornbread, corn on the cob, muffins and more. When you taste how it melts into warm banana bread, you will surely Freak OUT Fatalii.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what Avanti is up to now. We are Whole Foods Experts. Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages. Check our blog on the website for how to recipe blogs. We’re excited to see and share your culinary creativity!

Avantinatural.com

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl