Category Archives: Habanero Peppers

Pork Loin in mustard & garlic sauce

mustardpork

This week, we bring to you an easy meal that can be cooked in under an hour. This deliciously tender pork tenderloin recipe is sautéed with a simple mixture of Dijon or honey mustard, garlic, and seasonings. Won’t you give it try!

WHAT YOU WILL NEED:

1lb Pork Loin

2 cloves garlic

1/4pt. stock

Salt & Black pepper to taste

4 tbsp. Dijon Mustard/ Honey Mustard

1/2pt. cream

2 tbsp. shortening or oil

DIRECTIONS:

*Cut the Pork into strips and lightly sauté in oil until browned.  Remove pork from pan and set aside.

*In a pan add mustard, garlic and seasoning. Gradually stir in the stock and cook for two minutes, then return the pork to the pan and blend in.

*Cook for about 10-15 minutes on low heat

*Just before serving, add the cream slowly and blend.

*Serve pork with rice dish and garnish with parsley or green pepper

*Optional – pour a few drops of Hot Mama’s Habanero pepper sauce – ENJOY!

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Spicy Quesadillas

quedailla

When it comes to Mexican Cuisine, quesadillas come to mind as one of their most popular meals and in Belize, it is no different. While there are several ways of making this cheesy delicacy, adding meats such as chicken, pork or seafood make a great combination and creates for an explosion of flavor in your mouth. Follow this easy recipe and you impress your family with this restaurant styled quesadillas.

YOU WILL NEED:

6-8 Large flour tortillas

Grated cheese – (Options: mozzarella, cheddar, or Monterey Jack)

 Optional Ingredients:

Green onions

Fresh tomatoes, diced

Chicken/pork or seafood chunks

Lettuce

Cilantro

DIRECTIONS:

*Heat a large cast iron frying pan to medium high heat. Add a small amount of oil or butter and spread it around the bottom of the pan with a spatula. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

** When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose – green onion, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly.

***Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelet. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Serve with the lettuce, cilantro, salsa and sour cream. Additionally, you can add a few drops of Hot Mama’s Habanero Hot Sauce to provide that extra spicy kick.

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Crab Stew with Matilda Fut

matilda fut final

With just a few ingredients, you too can make this hearty, Belizean-style crab stew with matilda fut served over a bed of white rice. Simply follow these instructions for a hearty meal prepared and cooked in no time.

YOU WILL NEED:

6 to 8 medium or large crabs

2 green plantain (cut into small pieces)

1 small pig’s tail (cut off excess fat)

1 large onion

2-3 teaspoons Lea and Perrins Sauce

1 teaspoon salt

1 teaspoon pepper

1 small round red recado

1/2 teaspoon thyme

1/2 teaspoon any of your favorite seasoning

2-3 cloves garlic, crushed

1-2 cups thick coconut milk

INGREDIENTS FOR MATILDA FUT –

2 green plantains

1 turn or half-ripe plantain

3 tablespoons flour

1/2 teaspoon salt

2 tablespoons coconut milk

2 teaspoons baking powder

1/2 tablespoon margarine

HOW TO COOK MATILDA FUT:

Peel and grate plantains.

Mix flour, salt, and baking powder together.

Melt margarine (low heat).

Add margarine and milk to grated plantain, mix well.

Drop by teaspoon into boiling stew.

SOUP DIRECTIONS:

  1. To kill crab, place it in hot boiling water.
  2. Remove from water with wire or long spoon. Dis-joint legs from body and crush the large claws.
  3. Add season. Boil pig tail and green plantain until tender.
  4. Meanwhile, grate coconut and squeeze (leave 2 tablespoons milk for matilda foot).
  5. Add seasons to crab in boiling water.
  6. Add matilda foot to stew. Cook for another 15-20 minutes.
  7. Lastly, add coconut milk and taste. Serve the Crab Stew hot with steamed rice.

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Black Dinnah/Relleno Negro

reyeno

This hearty black soup or “Relleno Negro” is a traditional dish in Belize that is served with corn tortillas or white rice. Don’t let its black color fool you, this dish is filled with chicken, ground pork and plenty of vegetables making it a soul food dish that many locals and tourists enjoy. The color and flavor is derived from a condiment called black recado (this paste is a process in itself to create), which can be found in stores and local shops. Whether you are a novice or familiar to this recipe, we’ve put together a guide to help you along the way in making this delicious ‘black dinnah’.

WHAT YOU NEED:

3-4 lb whole chicken

2 lb ground meat (pork)

8 eggs (hard boiled)

2 raw eggs – beaten

1 square Black Recardo 6 oz

2-3 Apasote Leaves (Mexican Herb)

2 tsp oregano Leaves (crushed)

1 tsp salt

1/2 tsp black pepper

1tblspn Corn flour/All purpose flour

1 medium onion (sliced)

2-3 plugs garlic (crushed)

Whole fresh Habanero Pepper.  (Hot Mama’s Habanero Pepper Mash – add tablespoons if no fresh peppers are available)

DIRECTIONS:

STUFFING

**Brown the pork with garlic, salt and pepper to taste. Add black recado and cook for about twenty minutes. Allow to cool then add the chopped egg whites and the beaten raw eggs to hold the stuffing together and set aside for later.

CHICKEN

**Wash Chicken with vinegar or lime, season with salt and pepper. Now stuff the chicken with the pork mixture (stuffing). Add the boiled eggs yolks in between the stuffing as you stuff the chicken. Place chicken in pot, add water to cover chicken and add the rest of the ingredients except the black recado. Dissolve black recado in a glass of water and add to the chicken. Stir and simmer for 45 minutes to an hour or until chicken is done.

**Thicken soup with one tablespoon of maseca (corn flour) or flour, dissolve in half cup of water. Add slowly to soup while stirring serve with corn tortillas.

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Mmm Mmm Monday: Duck Breasts with Pepper Jelly Glaze

2 duck breasts
1 sweet potato
2 tbsp Hot Mama’s Pepper Jelly
1 tbsp sherry vinegar
4 tbsp butter, melted
Coarse sea salt
Freshly ground black pepper

Slash the skin of the duck breasts diagonally at 1 inch intervals and rub plenty of salt and pepper over the skin and into the cuts.

Scrub the sweet potato and cut into ½ inch slices, discarding the ends.

Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes, according to how pink you like your duck.

Meanwhile, warm the Hot Mama’s Pepper Jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.

Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad.

Hot Mama’s Products:  Hot Mama’s Pepper Jelly

Buy this Hot Mama’s Product in our Online Shop!

Mmm Mmm Monday: Roasted Corn with Pepper Jelly


4 ears corn, un-shucked
4 tablespoons Hot Mama’s Pepper Jelly
2 tablespoons butter
salt
heavy-duty foil

To make the sauce: combine the pepper jelly and butter in a small saucepan. Place over low heat until the butter melts, stir, and brush or spoon over hot corn.

Place the ears of corn, side by side, on a large piece of foil. Wrap tightly and repeat with one more layer. Place on grill over high heat for 8-10 minutes per side. Let the corn cool for 10 minutes before unwrapping and shucking. Serve hot with the sauce and salt to taste.

Hot Mama’s Products:  Hot Mama’s Pepper Jelly

Buy this Hot Mama’s Product in our Online Shop!

Featured Product: Mango Sting

If you’ve stopped in to Pepperland Too recently, you may have noticed a new product on the shelf.  Hot Mama’s has created a new product called ‘Mango Sting’ which combines the sweet flavor of mangoes and the heat of the habanero pepper.   Mango Sting can be used on just about everything – chicken, pork, seafood, beef, and vegetables!

Mango Sting is currently made in limited quantities as it awaits formal US-FDA approval for export to the United States.  The approval process requires testing on viscocity, Ph levels, shelf life and nutritional information.   The is all in process now.  It’s only a matter of time before you see Mango Sting everywhere you see Hot Mama’s products!