Category Archives: Recipes

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
  • 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)
  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
  • 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
  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
  • 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
  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.
  • 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
  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.

Death by Chocolate Waffles


Death by Chocolate Waffles
Author: Adapted from Joy of Cooking
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Brace yourself! These waffles will blow you out of the clear blue water. 3 important things. 1) Make real whipped cream for these (beat plain heavy whipping cream until it is thick and luscious, stop before it begins to separate) 2) Use real maple syrup. 3) Don’t share with neighbors, they’ll be over every morning! Makes about 8 waffles but you may want to double it, they freeze well and you’ll wish you had made 100 more.
  • 1 1⁄2 cups sifted all-purpose flour
  • 1 1⁄3 cups sugar
  • 1⁄2 cup unsweetened cocoa powder, sifted if lumpy
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 3⁄4 cup plus 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 habanero pepper, finely diced + oil for sauteeing
  1. Preheat a waffle iron. Sift the flour and cocoa powder if lumpy. Whisk together in a large bowl the flour, sugar, cocoa powder, baking powder and salt. Set aside. Sautee the habanero in oil. Set aside. Whisk the eggs in a medium bowl until frothy. Then whisk in the milk, oil, vanilla extract and reserved habanero. Add the wet ingredients to the dry ingredients with a whisk, just until combined. Don’t overmix! My oh my. Scoop them into your favorite waffle iron and cook for around four minutes. Carefully take them out and place on a serving plate. (Tongs + a fish flipper works great for removing waffles and they’re also handy for keeping the kids fingers out of the batter)

Habanero Carrot Salsa

I have always been a fan of simple salsas and I love the flavor of carrots in a good hot salsa.  Try this one to really heat up your breakfast eggs.

2 habanero peppers – stems removed and chopped
1 clove garlic – minced
4 each scallions
1 large ripe tomato – chopped
2 Tbsps chopped cilantro
½ cup shredded carrots
1 lime
1 tsp salt
1 tsp black pepper

Chop chile and garlic very fine and add to blender or food processor.
Squeeze juice of lime into blender and blend briefly.
Add remaining ingredients and blend until chunky but do not over process.
Refrigerate for at least 2 hours.

Courtesy Habanero Grill

Basic Hot Sauce

1 to 7 Habaneros (I mean you could add  more… pain is good right?)

Clove of garlic



Vinegar (go light)

Fruit of your choice (add sugar if the fruit is not sweet)

Put it all in the food processor and puree until it is fine as wine.  Bottle and refrigerate.  Will last for years to come (or a week in our house).

Courtesy Kevan Rabat