Author Archives: saucy bugger

Hot Mama Salsa

Ingredients
1 tablespoon olive oil

2 tomatoes quartered

2 large carrots chopped

3 shallots quartered

3 habenero peppers, cut in half

3 cloves of garlic, halved

Juice of a lime

2 tablespoons white vinegar

Salt to taste

Heat the oil in a skillet on medium heat and add carrots. Cook until lightly browned (5 minutes)Add shallots, tomatoes, habaneros and garlic cloves and cook, stirring occasionallyPut in food processor, add lime juice, vinegar and pulse (add tablespoon of water if too thick)Salt and pepper to taste.

So Fine Fish Tacos

1 cup corn
1 cup jicama (peel first, chopped)
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
1 habanero minced
1/2 cup diced red onion
2 tablespoons sour cream
6 fillets tilapia
2 tablespoons olive oil
12 corn tortillas

Mix corn, red onion, jicama, red bell pepper, habanero and cilantro. Stir in lime juice and zest and set aside for topping.  In a small bowl, combine habanero, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.Grill or fry on high – 3 minutes per side. Top corn tortillas with fish, sour cream and corn salsa. Eat ’em up!

Eggplant ParmLove

There’s a restaurant that makes this and I’ve spent years trying to get it right.  Finally, the last couple of times it’s been perfect.  Brace yourself for awesomeness.  I wish I could claim it for my own but all the props go to Edo’s Squid in Richmond, VA.  Except for the habanero part, that was my doing.

Eggplant ParmLove
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4
Ingredients
  • 1 cup flour
  • 2 cups parmesan cheese, grated (only buy fresh parmigiano-regianno in the block, not pre-grated)
  • 3 eggs
  • 1/2 cup olive oil
  • 2 habaneros, diced
  • 2 large eggplants
  • 1 large can (28 ounce) pureed Italian tomato sauce (buy the expensive one, you won’t regret it)
Instructions
  1. Cook habaneros in about a tablespoon of oil for 5 minutes, then add tomatoes to sauce pan, add salt and bring to a boil. Reduce and simmer for 15-20 minutes, then strain excess liquid.
  2. Crack eggs in bowl and whisk for about 20 seconds. Pour flour on plate and sprinkle generously with pepper and salt. Preheat skillet to med-high and add about 2 tablespoons of the oil. Cut the eggplant into 1/4 inch slices length-wise. Dip the slices first in the egg, then in the flour mixture, covering both sides. Fry eggplant in batches in the oil until brown on both sides and stack them, layering with the cheese in a pan (biggest pieces on bottom).
  3. Bake at 400 for 15 minutes. Pull out of oven, pour on tomato sauce and sprinkle with remaining parmesan. Bake for 10-15 more minutes. Enjoy the best eggplant parm you have ever had.

 

 

Cheddar Is Better Flatbread

Aunt Linda and Grandma are on their over and you haven’t been to the grocery store in a week.  This takes about an hour from start to finish with only 15 minutes of prep.  When they walk in the door, the aroma will knock them on their rear ends and after it’s gobbled down, they’ll be searching their purses for pen and paper to jot this one down.

Cheddar Is Better Flatbread
Author: Saucy Bugger
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4
Ingredients
  • 1 cup flour
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 2 habaneros, diced
  • 1/2 an onion, thinly sliced
  • 1 tablespoon oregano
  • 2 ounces sharp cheddar, cut with vegetable peeler
Instructions
  1. Preheat oven to 450. Mix flour and salt, then add 1 1/2 cups water, mix until it is smooth (it will be thin). Add cheese. Cover and let it sit as long as you can (at least 10 minutes).
  2. After oven is fully preheated (this is very important), put oil in cast iron skillet with onions, oregano and habaneros and put in oven for 5 minutes (nice and hot). Take it out of the oven, pour in the batter and then pop it back in and bake 35 to 40 minutes. Flatbread will be crispy and brown when done. Next time you’re over at Aunt Linda’s, she’ll have one of these in the oven claiming she came up with the recipe herself.

 

 

“Not Really a Salad” Salad

I guess when you lay down a bunch of mostly raw spinach on a plate and top it with other vegetables you’re supposed to call it a salad, but this is a main course in our house and I think it will become a favorite of yours.

“Not Really a Salad” Salad
Author: Saucy Bugger
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 4 tablespoons olive oil
  • 4 medium baking potatoes, cut in half-inch cubes
  • 2 habaneros, diced
  • 4 tablespoons sherry vinegar
  • 2 tablespoon Dijon mustard
  • 2 shallots, minced
  • 2 bunches flat-leaf spinach, torn
  • 2 ounces Parmesan, shaved with a vegetable peeler
  • 6 eggs
Instructions
  1. Heat 2 tablespoons of the oil on medium-high in a cast iron skillet. Add potatoes; season with coarse salt and pepper and cover. Add habaneros when potatoes are almost finished. Cook, tossing occasionally, until potatoes are nice and brown.
  2. In a large bowl, combine rest of the oil with vinegar, mustard and shallot; season with salt and pepper, and whisk together. Add spinach and Parmesan and potatoes on top, then gently combine and plate.
  3. Heat skillet over medium, crack eggs into skillet whole and season with salt and pepper. Cover and cook until yolk is where you like it (runny is good in this dish). Top each salad with an egg. If this is a salad then I’m going vegetarian.

 

Fast and Furious Linguine

 

Fast and Furious Linguine
Author: Saucy Bugger
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
Fantastic pasta. Only FRESHLY GRATED parm will do. If you buy the one in the green caulking tube, don’t blame us.
Ingredients
  • 4 tablespoons room-temperature butter
  • 1 pound box linguine
  • 2-6 habaneros minced (how fast and furious do you want to be?)
  • 1 cup freshly grated parmigiano-reggiano cheese
Instructions
  1. Bring a large pot of water to a boil, salt it. Cook the pasta al dente, reserve a cup of pasta water before draining. Cook habs in butter for a few minutes. Toss the pasta in the habanero butter, add parm. Add enough pasta water to thin out nicely. Sprinkle with salt and freshly ground pepper. Thanks for coming.