Winning Burnout Recipes


They may be hot, but no Pepto-Bismal award has ever been given!

If the people who submitted winning dish(es) would like to have their name associated with their dish(es), please contact me via email!


Quesa Dias

12 Flour Tortillas
12 Chili Peppers (New Mex or Big Jim's)
Monterey Jack Cheese
1 quart of your favorite salsa

Roast and skin chili peppers. Stuff peppers with cheese. Roll peppers in tortillas and place in baking dish. Cover with salsa and bake 30 minutes at 300 degrees.

The Bull's Revenge Burgers That Bite Back

1 pair of rubber gloves
1 lb. Extra Lean Ground Sirloin (Black Angus)
1 medium Sweet Onion finely chopped
2 Habanero or Jamaican Peppers finely chopped
1 teaspoon Ground Cayenne Pepper
1 teaspoon Ground Thai Pepper
1 teaspoon Burnout Blend
1 teaspoon Ground Tepin (no seeds)
2 tablespoons Lite Soy Sauce

Wearing rubber gloves (eye protection is also recommended), mix all ingredients but the meat together well. Add the meat and mix thoroughly. Cover and let sit in the refrigerator for at least an hour. Make them into patties and grill to taste.

Habenero Chicken Wings

Buffalo Wings don't burn like these)

24 chicken wings
4 Diced Habenero Chiles (seeded)
4 oz. Tabasco sauce
1/2 pound butter
Juice from 2 lemons or limes
Burnout blend to taste

Simmer the butter, Tabasco Sauce, lemon juice and habaneros for about 5 minutes. Liquify mixture in a blender. Marinate the wings in sauce at least 2 hours prior to cooking. Bake wings for 1 hour at 450 degrees, basting occasionally with the sauce. Sprinkle with burnout blent. You can substitute any part of the bird for the wings. This recipe works great on Turkey and Duck as well.


Rending Daging Lembu

(Beef coconut milk curry)
3 lb. chuck steak
2 medium onions
6-10 cloves of garlic
1 Tbsp. chopped fresh ginger
10 fresh or 12 dried Cayenne or other hot red pepper)
1 can coconut milk
1 1/2 teaspoons salt
1 teaspoons ground tumeric
1 1/2 Tablespoons chili powder
2 teaspoons ground coriander
8-10 bay leaves
2-3 Tablespoons dried lemon grass
1 teaspoons Laos powder*
1/2 cup tamarind liquid*
2 teaspoons sugar

Cut the beef into small cubes into small cubes. In a blender, homogenize the garlic, ginger, chiles and half the coconut milk. Pour into a large saucepan or Chinese Shau-Guo clay pot, rinse out the blender with the remainder of the coconut milk, and add it with the rest of the ingredients, except for the tamarind liquid and the sugar.
Mix it well and bring it to a boil. Reduce to medium heat, add the tamarind liquid. Cook until the sauce begins to thicken. Let simmer, stirring often to keep it from sticking, until it is almost dry (about 2 and a half hours). When the oil separates from the gravy, add the sugar, stirring constantly until everything becomes dark brown. Prepare for a feast.
* These ingredients can be obtained in Oriental or Indian grocery stores.

Habenero Chicken Wings

Buffalo Wings don't burn like these)

24 chicken wings
4 Diced Habenero Chiles (seeded)
4 oz. Tabasco sauce
1/2 pound butter
Juice from 2 lemons or limes
Burnout blend to taste

Simmer the butter, Tabasco Sauce, lemon juice and habaneros for about 5 minutes. Liquify mixture in a blender. Marinate the wings in sauce at least 2 hours prior to cooking. Bake wings for 1 hour at 450 degrees, basting occasionally with the sauce. Sprinkle with burnout blent.
You can substitute any part of the bird for the wings. This recipe works great on Turkey and Duck as well.

Chicken Enchiladas

8 corn tortillas
Oil for frying
2 cups shredded mild white cheese
1 cup green or red chili, recipe also included
1 cup cooked shredded chicken
2 cups shredded lettuce
1 cup chopped tomato

Fry tortillas in a small amount of oil just until they soften. Place one tortilla on each of four serving plates. Divide half the cheese among the four tortillas. Divide chili sauce over the cheese. Top each with a fried tortilla. Sprinkle remaining cheese. Divide meat among the four plates. Top with shredded lettuce and tomato.

Roasted Vegetable Chili

1 red bell pepper
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 large zucchini, in 1-inch-thick slices
2 small eggplant, cut into 1/2-inch length wise slices.
2 beefsteak tomatoes, cored and thickly sliced
6 large mushrooms, stems trimmed
1 small onion chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
Pinch of dried oregano
1 can (19 ounces) kidney beans, drained
1 can (19 ounces) canellini beans, drained
Up to 1/2 cup vegetable cocktail juice if needed

Heat the broiler. Place the pepper on a rack four inches under the broiler and cook until the skin blackens, about four minutes. Turn and continue to cook, turning every two or three minutes until the pepper is charred all around. Place the pepper in a loosely closed paper bag and set aside for at least 10 minutes. Meanwhile, mix the oil with the garlic salt and pepper. Rub the sliced zucchini, eggplant, tomatoes and mushrooms lightly with half the oil and put under broiler until browned and tender. this will take about five minutes per side.
Remove the skin from the bell pepper with your fingers. Take out the stem and seeds. Cut the pepper, zucchini, eggplant, tomatoes and mushrooms into 1/2 inch dice. Set aside.
In a saucepan, heat the remaining oil. Add the onion and cook over medium-high heat until soft about 1 minute. Add the cumin, coriander, chili powder and oregano. Cook for another ten seconds.
Add the beans, reserved roasted vegetables and vegetable cocktail juice and simmer for ten minutes.

Chile Apple Pie

Filling:
5-6 Medium Apples quartered and sliced into 1/2" slivers
2 Habenero or Jamaican Peppers diced extra fine
1/4 Lemon (peel included, no seeds) sliced extra fine
3/4 cup Granulated Sugar
2 tablespoons Flour
1 teaspoon Nutmeg
1/2 teaspoon cinnamon
1 and 1/2 tablespoon butter (melted)

Crust:
Crust:2 cups All Purpose Flour
2/3 cups of Crisco +2 tablespoons of butter flavored Crisco
1/2 teaspoon salt
4 or 5 tablespoons of water

Mix all ingredients. Divide into 2 parts and roll each out flat. Put 1 into Pie pan, fill and then cover with other piece. Bake at 425 for 40 to 50 minutes. This Pie is best served at slightly below room temperature. Severe mouth pain may result from eating this pie while it is still warm.

Pepper Eggs in White Sauce

1 cup Light Cream
1 tablespoon Butter
2 teaspoons flour
8 eggs
2 large Red Bell Peppers
1 teaspoon butter

Bring cream to a boil and immediately reduce the heat to a light simmer. Add the butter and then the flour and stir till smooth. Hard boil the eggs. Allow to cool for about 2 hours, then slice in 2 length-wise and remove the yolk. Dice the peppers. Add the butter and egg yolks to the peppers. Refill the Egg whites cover with sauce and heat for about 3 minutes on high in a microwave oven.

Lemony Thai Turkey

1 pound turkey cutlets, cut 1/4 inch thick, pounded thin
4 tablespoons peanut oil
2 cloves garlic, peeled, minced
2 cubes fresh ginger (1/2 inch each, peeled and minced
1/8 to 1/4 teaspoon crushed dried hot red chili peppers
1 teaspoon minced lemon grass or finely grated lemon rind
4 scallions, washed, trimmed, coarsely chopped
1/4 pound shitake mushrooms, rinsed, dried and coarsely chopped, or 1/2 cup dried Chinese black mushrooms, soaked and coarsely chopped
1 pound bean sprouts, washed
2 tablespoons dark brown sugar
1/4 cup soy sauce
2 tablespoons chicken broth, water or dried mushroom soaking liquid

Cut turkey cutlets across the grain into strips 2 inches long and 1/4-inch wide. Stir-fry turkey in two tablespoons of oil in large heavy skillet or wok over moderate high heat 2 to 3 minutes; remove and reserve.
With mortar and pestle (or side of cleaver), pound garlic with ginger, chilies and lemon grass until well bruised, set aside. Heat remaining oil in skillet; add scallions, mushrooms and garlic mixture and stir-fry 2 minutes.
Add 3/4 pound of the bean sprouts and stir fry 2 minutes longer. Reduce heat to moderate; combine brown sugar, soy sauce and chicken broth and pour over vegetables. Add turkey, mix well. Cook and stir 2 minutes until steaming hot. Serve at once, sprinkled with remaining raw bean sprouts. Accompany with boiled rice.

Bluefish With Spicy Salsa

1 pound bluefish
2 cups fresh chopped tomatoes, about 1 pound
1 jalapeno pepper, chopped
1/4 medium onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro (coriander) leaves
Juice of 2 limes
1/4 teaspoon salt, optional
1 teaspoon olive oil or corn oil, optional

Heat oven at 425. Lay bluefish on baking dish and bake for 8 minutes, uncovered. In a bowl, combine tomatoes, jalapeno, onion, garlic, cilantro, lime juice, salt and oil; mix well. Spoon salsa over fish and bake four minutes more.

Duck Toquitos

6 wild duck breasts (3 dead ducks)
2 dozen 6-inch corn tortillas
1 dozed dried red chiles
4 cloves of garlic
2 teaspoons salt
2 cups water
2 cups cooking oil

Remove stem and seeds from red chile. Place on cookie sheet and roast in 200 degree oven for about 5 to 6 minutes. Be careful not to burn the chile. Powder the chile with a spice grinder, blender, or food processor.
Put chile, garlic, salt, and water into medium mixing bowl and stir. Add duck breasts, cover, and marinate for 24 hours in refrigerator.
Place duck breasts flat in medium casserole dish or roasting pad and cover with chile marinate. Bake uncovered in 350 degree oven for about 1 hour. The chile marinate will darken as it cooks. Do not let is dry out completely and burn as you will need later.
Slice duck breast very fine (1/4 inch) or shred food in processor. Put duck and chile marinate in bowl and mix well. Microwave a corn tortilla about 15 seconds. Place about a tablespoon of duck filling in hot corn tortilla. Spread the filling evenly in a line and roll the tortilla tightly. While holding the toquito closed with tongs, deep fry in hot oil. The toquito will stay closed after about 10 seconds in the fryer, then you can remove the tongs. Cook toquito for another 15 seconds, then place on cookie rack or paper towels to cool.
Serve when warm. To reheat, place on cookie sheet in 350 degree oven for about 5 minutes.

Veal Paprikas

2 lbs. stewing veal
1 large chopped onion
2 tablespoons paprika (hot or sweet)
4 hungarian peppers (hot or sweet)
2 quartered medium tomatoes
corn oil
water
sour cream (optional)

In a sauce pan, add enough oil to just cover the bottom. Brown the onions over high heat, but don't let them burn. As soon as onions are brown, reduce the fire to medium and add paprika and veal. add enogh water to cover the veal and bring it to a boil.
Reduce the heat to a simmer and add the other ingredients except for sour cream. Just prior to serving, heat to a boil and stir in sour cream.
Serve over dumplings or noodles.

Lecso

2 lbs. kielbasa
6 to 10 Hungarian peppers
1 large chopped onion
2 tablespoons paprika (hot or sweet)
2 cloves of crushed garlic
2 quartered medium tomatoes
corn oil

In a sauce pan, add enough oil to just cover the bottom. Brown the onions over high heat, but don't let them burn. As soon as onions are brown, reduce the fire to medium and add garlic, paprika, kielbasa, tomatoes, and peppers. cook covered over medium heat until peppers are soft.

Chile Chocolate Cake

1 1/4 cups of oat flour
1 cup of flour
1 1/2 cups sugar
3/4 cup cocoa
2 tablespoons finely ground burnout blend
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup milk
3/4 cup butter
2 beaten eggs
1 teaspoon of vanilla

Heat oven to 350o. Grease and flour 2 9" baking pans (or spray with Pam or equivalent). Mix all dry ingredients in a bowl. Add all wet ingredients and blend at low speed until uniformly wet, then switch to high speed for about 3 minutes. Pour into pans and bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost. (I like to use a coffee frosting for this cake, but it's your call.)

Jamaican Corn Bread

1 cup yellow corn meal
1 cup flour
4 Finely minced Habanero or Jamaican chiles
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
1 cup milk
1 beaten egg

Preheat oven to 425o. Combine all dry ingredients in mixing bowl. Cut in the butter. Mix milk and egg together and add to the bowl mixing in quickly with as few strokes as needed. Bake in a greased 9"x9"x2" pan for 20 to 25 minutes. It is done when a wooden toothpick comes out dry when inserted into the center. Refrigerate the bread prior to serving for best results, as too high a temperature tends to make one lose their breath.

Stir-Fried Pork & Peppers

3 pinches Five Spice powder
2 tablespoons sake
2 tablespoons light soy sauce
2 cloves crushed garlic
1" piece peeled and chopped ginger root
1 lb. pork tenderloin cut in thin strips
2 medium onions
1/4 cup corn oil
2 Anaheim chiles cut in thin strips
1 Cubanelle chile cut in thin strips
3 oz. sliced button mushrooms
6 whole water chestnuts, sliced
2 teaspoons corn starch
2/3 cup chicken stock
leek and green onion curls

In a bowl, combine five spice powder, sake, soy sauce, garlic and ginger. Add pork stir well and let stand for at least 30 minutes. Cut onions in eighths and seperate in layers. Heat 2 tablespoons of oil in a skillet or wok. Srain pork, keep marinade. Add pork to oil and stir-fry for 5 minutes. Remove from wok and keep warm.
Add remaining oil to wok. Add onions, chiles, mushrooms and water chestnuts. Stir-fry for 3 minutes. Remove vegetables and add them to the pork. Mix cornstarch into the reserved marinade and add 2 tablespoons of chicken stock.
Add remaining stock to wok bring it to a boil. Stir in cornstach mixture and cook for 2 minutes, stirring constantly. Add pork and vegetables to the stock and heat through , stirring constantly. Serve over rice and garnish with leek and green onion curls.

� 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000, 1999 by habenero

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