Recipes     Last Updated: May 2, 2003 


Main Courses: Deserts:
Burnin' Ribs
Fresh Prickly Pear Cactus Tostadas
Texas Brisket
Salmon with Broccoli
Spicy Coconut Shrimp Puffs and Curry
English Tea Sandwiches (From Hell)
Tzaziki (cool-down)
Raita (cool-down)
Flourless Chocolate Decadence
Habanero Almond Bark
Chile-Colada Sorbet(s)
Wasabi Ice Cream
Citrus / Ginger / Red Savina™ Sorbet







Burnin' Ribs           Scott Ashkenaz

4 racks of baby-back pork ribs

Dry Rub
1 tbsp kosher salt
5 tbsp brown sugar
2 tbsp white sugar
3 tbsp ground cumin
2 tbsp ground paprika
1 tbsp ground cayenne
2 tbsp ground Red Savina™ habanero (or more (never less!), to taste)
3 tbsp curry powder
2 tbsp allspice
2 tbsp powdered ginger
1 tbsp granulated garlic (not garlic salt)
3 tbsp freshly ground black pepper

Basting sauce
1.75 cups white vinegar
2 tablespoons hot sauce
2 tablespoons sugar
1 tablespoon salt
1 tablespoon freshly ground black pepper

Peel membrane from ribs and rinse meat. Mix dry ingredients together, and rub into both sides and ends of meat. Allow meat to marinate for at least 8 hours in a refrigerator. Cook ribs in 180° oven for 4 hours. Then smoke ribs, meat side up, until meat is tender and pulls off the bone, approximately 3 hours. Baste periodically


Fresh Prickly Pear Cactus Tostadas           Laramie Treviño

(vegetarian, cactus in season)

corn tortillas (baked, not fried)
refried pinto beans
red onion
olive oil
powdered chile (muy caliente)
rennetless cheese (vegetarian friendly)
fresh nopales (prickly pear cactus pads)
sour cream
cilantro (optional)
green onion (optional)

(spicy guacamole can be substituted for beans)

Remove thorns from pads, rinse them and slice the cactus into small cubes. Cook in boiling water with several cloves of garlic (sliced) for 5-8 minutes. Remove from heat and drain water. Allow nopales to cool.

Bake corn tortillas in oven (about 400 degrees) until crisp on both sides, take care not to burn them. Allow to cool.
Cook pinto beans with 5-6 garlic cloves for about an hour an half, allow to cool.

In a frying pan, pour olive oil to cover bottom. Heat oil, pour in sliced red onion. Cook onion for 3-4 minutes and add beans. Mash the beans as they fry. Allow bean mix to boil for several minutes, turn off the heat, sprinkle chile powder (habanero/other favorites) to taste and stir into the mix. Cover the top of the mix w/ grated cheese and allow to melt, and cool down.

Smear the crisp tortillas w/ pinto bean mix (or guacamole), add a layer of nopales and top w/ a dollop of sour cream.
Sprinkle chopped cilantro and chopped green onion if desired.


Texas Brisket           Scott Ashkenaz

24 pounds beef brisket, trimmed, but with the layer of fat remaining on one side
3 tbsp kosher salt
3 tbsp sugar
6 tbsp brown sugar
6 tbsp ground cumin
3 tbsp chile powder
4 tbsp ground paprika
3 tbsp ground ancho chile
3 tbsp ground pasilla chile
2 tbsp ground Red Savina™ habanero (or more (never less!), to taste)
1 tbsp ground Red Savina™ habanero placenta, to taste)
(note: leave out the above 2 Red Savina® habanero items for the Wimpy™ version)
6 tbsp ground black pepper

Combine all dry ingredients, and rub onto brisket. (This is easily done if the meat is placed in a plastic bag with the rub.) Allow to marinate for at least 8 hours in a refrigerator, but up to 24 hours is better. Smoke brisket, fat side up, over mesquite until it reaches an internal temperature of 160° F. Brisket is made of two sets of tissue, slice these apart, then slice each piece across the grain into ¼" slices.


Salmon with Broccoli (2 heat levels)           Art Pierce

Oven to 325F.
Enough broccoli florets to cover the bottom of your baking dish.
Enough salmon chunks to cover the broccoli.
Sauce: 1/2 cup couscous, 1/2 cup tomato powder, 3 handsful of crumbled corn chips, enough (white) wine to make 1 quart of sauce. Mix well. Chili powder &/or Red Savina™ habanero powder. Mix well, taste for heat level, add more powder if too bland, mix & cover salmon with sauce.
Enough grated fat-free jalapeño jack cheese to cover the sauce.
Bake for 30+ minutes.


Tahírí with Raita & Hot Aachar           Tandon Family

Tahírí is made of Basmati rice, cauliflower, carrots, potatoes, peas, onion, garlic, ginger, cumin seeds, salt, and fresh cilantro.
Garnish with Raita and Aachar (hot chile pepper pickles (red and green)


Spicy Coconut Shrimp Puffs and Curry           Roswitha Remling
For the Puffs:
1 cup water
½ cup butter or margarine
¼ teaspoon salt
1 cup sifted all-purpose flour
4 large eggs (at room temperature)

In saucepan heat water, butter and salt to full rolling boil. Reduce heat and quickly stir in all the flour, mixing vigorously with wooden spoon until mixture leaves the sides of the pan in a ball. Remove from heat and beat in eggs, one at a time, beating after each addition until mixture is very smooth (by hand preferred, if using an electric mixer use low speed). Drop dough in ~ 1 ¼ to 1 ½ teaspoon sizes on greased cookie sheets, leaving some space for puffing.

Bake in preheated hot oven (400 °F) for 10 minutes. Lower the heat to moderate (350 °F) and bake for 25 minutes more. Puffs are ready when doubled in size, golden brown, and firm to the touch. Remove puffs from oven and cool down on racks. (They can be frozen at this time). Before use heat up at 250 °F for 10 minutes. Let cool down, half and fill.

(this was much too much, so we also made a spoup which was actually much better than the puffs)

4 tbsp evoo
1 cup finely chopped onion
¼ cup finely chopped garlic
¼ cup finely grated ginger
4 lbs shrimp (smaller, about 30 per lbs)
water if needed
1 lbs dried non-sweetened coconut flakes
½ cup finely chopped celery
4 stems of lemon grass (cut diagonally in 2" pieces
2 tbsp lemon juice
red savina™ powder to taste (I used 2 tbsp ground placenta)
curry paste and/or curry powder to taste (I used 1 package of paste, plus several more tbsp of powder
tumeric powder to taste and for coloring
1 cup unsweetened coconut milk

Heat olive oil. Add onions, garlic, and ginger. Sautee for 3-5 minutes. Add shrimp (frozen is fine) and heat up. Add water if it is dry at any time. Add coconut flakes, stir well. Add celery, lemong grass and lemon juice, and stir well. Add remaining ingredients and simmer for 20 minutes. Adjust taste.

Fill puffs with drained mixture, serve rest as soup!


English Tea Sandwiches (From Hell)     Scott Ashkenaz

The Red Savina™ Bread (Adapted from Jim Campbell's bread machine recipe)
1.5 cups whole wheat flour
1.5 cups white flour
(all wheat may be used, but not all white - the Savina ™ seems to go good with wheat breads while white has too little flavor for it IMHO)
1/2 cup V8 or similar veggie juice
1/2 cup water
1 tsp salt
1.5 tbls evaporated dried milk
1.5 tbls brown sugar
1 tbls honey or sorgham
1.5 tsp fast rise auto bread yeast (2 tsp normal yeast)
2 tbls butter
2 ounces (that's about one full regular spice container worth or more/less) ground dried Red Savina™ Habanero

Heat liquid ingredients to about 100 F. Pour into cannister. Put in dry ingredients, yeast last. Set machine to desired finish.


Cucumber Mint Tea Sandwich
Thinly slice 1 cucumber, then marinate in vinegar to cover, mixed with 1 tbsp sugar, 1/2 onion, 1 tbsp chopped dill, and 2 sliced habaneros

1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
Several slices of Red Savina™ Bread
Salt to taste

Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.


Radish Poppy Seed Tea Sandwiches
1 cup minced radishes
1 teaspoon poppy seeds
1 cup cream cheese, softened
Several slices of Red Savina™ Bread
1/2 cup unsalted butter, room temperature
3/4 teaspoon salt
Leaves of young argula, spinach, or raddichio
In a medium bowl, combine minced radishes, poppy seeds, cream cheese, and salt; blend well.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 4 slices of bread with radish mixture (about 1/4-inch thick). Top with argula, spinach, or raddichio leaves and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.


Roswitha's Sourdough Rye Bread with Red Savina™
2 cups sourdough culture (after first proof)
1 teaspoon salt
2 teaspoons sugar
1 tablespoon olive oil (other oil o.k.)
½ cup sour cream
4 teaspoons Red Savina™ powder (I used only the placenta ground up)
2 tablespoons caraway seeds
2 cups rye flour
1 cup white bread flour (or less)

Mix culture, salt, sugar, oil, sour cream, Savina powder and caraway seeds. Add rye flour and mix in well. Add white flower and knead until dough is smooth and satiny. Let rise, following procedure for your sourdough. Bake at 375 °F for 55 minutes.


Gentlemen's Morsels
Several slices of Roswitha's Sourdough Rye Bread with Red Savina ™
Jalapeño jam
1/4 pound very thinly sliced Black Forest ham
Dijon mustard

Lay bread slices out on the counter or cutting board. Spread half the bread slices with a thin layer of apricot jam. Arrange sliced ham on top. Spread the other bread slices with a thin layer of Dijon mustard and set on top of the ham. With a serrated knife, trim the crusts. To serve, cut into squares, triangles, or fingers.


Tzaziki (Greek yogurt sauce)     (adapted from original from Greece via Cornelia Engel in Germany)           Roswitha Remling

½ quart Sour cream
½ quart Yogurt
1 bulb garlic, crushed and chopped
2 large cucumbers, peeled and diced
2 tbsp evoo (extra virgin olive oil)
Salt to taste
White pepper to taste

Mix sour cream and yogurt. Add chopped garlic, cucumbers, and seasonings and mix. Allow to sit for at least 1 hour in refrigerator before serving.


Raita (Indian yogurt salad)               Scott Ashkenaz & Roswitha Remling

2 medium-sized cucumbers, peeled and coarsely shredded
½ tablespoon salt
1 medium tomato, coarsely chopped and liquid pressed out
1 bell pepper, coarsely chopped
1½ cups plain yogurt, extra-rich or Russian or Mediterranean, if possible
¼ teaspoon cayenne pepper
2 tablespoons finely chopped fresh mint
1 teaspoon grated lemon or lime zest
2 tbsp avocado or sesame oil
1 teaspoon black mustard seeds

Place shredded cucumbers into a bowl, sprinkle with salt, and toss. Let cucumbers sit at room temperature for 20 - 30 minutes. Pour them into a strainer, press out the liquid, then pat them dry with a paper towel.

Whisk the yogurt, cayenne pepper, zest, and mint until it is light and creamy. Stir in the cucumbers, tomatoes, and bell pepper.

Heat the oil over moderate heat in a small pan. When it is hot but not smoking, add the mustard seeds. Fry until the seeds sputter and turn gray. If the oil is very hot, you may need to use a spatter screen. Pour the seeds and oil into the yogurt mix and stir to blend.

Refrigerate for 2-3 hours or longer to allow the mint and seasonings to release their flavor.


Flourless Chocolate Decadence           Susan Lippincott

4 oz Semi sweet chocolate
1/2 c Butter
1/2 c Unsweetened cocoa
3 lg Eggs
1/4 c Sugar
Lots of ancho chile powder
3 tb raspberry brandy

1/2 c Whipping cream
1/2 lb Semisweet chocolate
some raspberry brandy
Preheat oven to 325. Butter 8" cake pan with 2" high sides.

Line pan bottom with waxed paper. Butter paper. Dust pan with flour and tap out excess. Melt chocolate & butter in microwave. Mix cocoa, eggs, sugar, and ancho chile and whisk in chocolate mixture. Add liqueur. Pour batter into pan & bake 35 minutes or until tester comes out clean. Cool cake in pan 1 hour.

Turn out cake onto plate; peel off paper. Refrigerate for 2 hours. Meanwhile, bring cream to boil, add chocolate and stir until melted. Pour over cake and spread with spatula to coat sides.

Garnish with cream whipped with 1 tbsp raspberry brandy


Habanero Almond Bark           Diana Snitily

The white chocolate part you buy -- it's a package of squares intended to make candy with usually in the baking section at the grocery. You melt it in the microwave then add the almonds and peppers, spread in on a cookie sheet and let it harden again. Then break it into pieces.

For the peppers I used mostly orange habaneros, and a few yellow scotch bonnets. Make sure that the peppers are not moist, as they could make the bark grainy. Sorry I can't give you exact proportions of almonds and peppers to chocolate cause I didn't measure. I just added almonds until it looked right.


Chile-Colada Sorbet(s)           Roswitha Remling

Basic Colada Mixture
2 pineapples
1 package of sweetened coconut flakes
lemon juice to taste
sugar to taste
coconut extract to taste
rum extract to taste

Pureé the peeled pineapple. Juice all the rind parts and the core and add with the remaining ingredients to the pureé in the mixer and pureé well.

Making it hot:
Habaneros to taste (I used a total of 8 on 3 batches)

I couldn't help making 4 batches of this. One had no heat. The others had habaneros added. The mildest had one habanero to about 2 quarts of Basic Colada Mixture and I used 1/3 of the mixture. To the other 2/3 I added 3 more habaneros and used ½ of that mixture for the second batch. The rest of the mixture with 4 more habaneros became the final and hottest batch. (Note: I added the habaneros in the mixer and pureéd them.)


Wasabi Ice Cream              Roswitha Remling & Scott Ashkenaz

Get a good rich vanilla ice cream (either store-bought or home-made). Allow to soften, then mix in wasabi powder or paste to taste - the more mixing the better. Refreeze, and allow to sit in freezer for at least 2 days to develop flavor and heat.


Citrus / Ginger / Red Savina ™ Sorbet           Roswitha Remling

Mix to taste, different citrus juice consisting mostly of lemons, sugar, ginger and red savina, and make sorbet./br>


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