Skip to main content

Habanero Cream Sauce


 Ingredients:

Minced Habanero (to taste)
1/4 cup white wine (sauvignon blanc)
3 tbps shallot, minced
3 large cloves garlic, minced
1 tbsp salted butter
1 tsp balsamic vinegar
1/4 cup cream 
Optional:
    All purpose flour (to thicken)
    Salt (to taste)
    Black pepper (to taste)

Steps:
  1. Deglaze your pan (yes, you do this after cooking your protein and/or veggies) with the white wine, and make sure that heat is reduced to low
  2. Add the habanero, shallot, and garlic
  3. Sauté until the wine has thickened up some on the veggies
  4. Add the butter, keep sauteéing until the butter has melted and mixed thoroughly
  5. Add the vinegar and stir thoroughly (I recommend using a whisk)
  6. Add the cream and turn off the burner; continue to whisk vigorously
  7. After 60-90 seconds, remove pan from the heat, continuing to whisk and adding in a little flour here and there until you've reached the consistency you desire



Popular posts from this blog

Voices in my head, or: Why do I cook?

Every time I chop a vegetable, slice a steak, drop garlic into oil, or scrub a pan, I hear voices in my head: my mom, my dad, my grandmothers, friends from college like James and Liz, friends from adulthood like Rick and Claudio, internet friends like NerdyCap , and tv chefs like Gordon Ramsay, Jeff Smith, Anthony Bourdain, Jacques Pepin, and Alton Brown, all of the folks who have taught me, directly in person or indirectly through books, tv episodes, or live streams, about cooking.  Steak frying with minced onion and minced garlic Sometimes I hear them instructing me on what I'm doing, the same words I've heard repeat in my head hundreds or thousands of times. "Don't let the garlic overcook or you'll get a bitter taste," mom says every time. Claudio often hits me with "If you hear them sizzling, they're sautéing. If they're quiet, they're caramelizing." "Why the fuck are you fucking doing this, you stupid donkey?!" ...
1 comment
Read more

My Mexican restaurant

Some nights (and weekends), I just don't feel like cooking, so I do go out to local restaurants from time to time. My most frequent haunt is El Idolo, a Mexican place just on the edge of Bartlett, TN. It sits a good 1/8 of a mile from the geographic center of the county, so it's reached easily enough from everywhere. They also have the best damn margaritas in town. I've come here frequently and long enough (since they opened, to be honest), that I don't order a drink - my server brings my drink when I've been seated. Incidentally, I go for the medium (used to be large, but they added a new size that's for my Sundays only) margarita on the rocks, no ice, no salt. When a new server starts at "the 'Dolo" (as we call it), it usually takes them 2-3 visits before they remember, and then it's smooth sailing again. Most places that I've ordered this just mix a normal margarita, then top it off with their mix; the 'Dolo says, "nah, hermano,...
Post a Comment
Read more

A Spicy Tuesday Night

 In my younger years, I did not enjoy spicy foods. Luckily, I grew up... Recipe for habanero cream sauce Tonight for dinner, I made chicken and veggies with a new favorite: habanero cream sauce. I started with a couple mushrooms, a couple radishes, some shallot, a little yellow bell pepper, and a few cloves of garlic.  I generally try to group ingredients by when I want to add them (I call them "firm," "soft," "aromatic," etc.). In this case, the sliced baby bellas and diced bell pepper were "soft," the sliced radish and slivered garlic were "hard," and the minced shallot and minced garlic were "aromatic." A little knife work, and they were ready to go, which meant it was time to tackle the habanero.  I cut it up last just to help prevent getting that heat mixed in anywhere it didn't need to go. I mince that shit down so I can mix it around pretty thoroughly, and I threw that into the a...
Post a Comment
Read more