Flame-on Hotluck, 2010
Ashkeling Bay Area Hotluck 2010 - The Flame-On Hotluck - May 29, 2010  

Last Updated: 18 June 2010 

Main Courses & sides: Desserts:

Burnin' Ribs

Texas Brisket

Bacon-wrapped watermelon pickle

Poblano Chilies With Black Beans And Cheese

Crostini with Feta-Chile spread

“Ay Dios Mio” Charred Tomatillo Guacamole

Tzatziki (cool-down)

Raita (cool-down)


Demon Rum (coconut) Balls

Spicy (Ginger) Coconut Kisses

Other dishes, but for which we don't yet have recipes. Do you see yours on the list of shame below, and want to get it promoted to the lovely and smart hyperlinked list above ?

Orange Tags (abusive) Blue Tags (medium) Green Tags (wimp)
Habanero meatballs (Dale)
Sichuan Dan-Dan noodles (Michael)
Corn, shiitake, artichoke (Angela & Pascal)
Bloody hell Mary (Theo)
Goatherd pepper sauce Dave)
Shrimp salad (La Piñata) (Krisztina)
Oh mamma meat loaf (Adolph)
Scallops and thread noodle salad (Gianni & Lauren)
Chili chocolate macaroons (Donna)
Posole (Chuck & Jo Ann)
Cherry pie (Lew & Melissa)
Rosemary habanero bread (Bill)
BBQ chicken (Mark & Vicki)
Ghizhou style celery & tofu (Carolyn & JH)
Fiery Fresnos (Jane)
Goodness gracious potato balls of fire, Jerry Lee version (Marty)
Thai green papaya salad (Desa)
Chicken curry
Lesser demon rum cake (Julee)
Thumbprint cookies (Cynthia)
Wholly mole bites (Theo)
Wildfire turkey (Eric)
Greg's buffalo wings
Lamb curry (Mark & Elena)
Pani puri (Ketan & Sheila)
10 habanero vegetable dip (Steve)
Stupid hot guacamole (Marc)
Chicken tikka masala (Mark & Erin)
Jalapeño artichoke dip (Angela & Mohammed)
Turkey chile lime stew (Francis & Carrie)
Chili chocolate sables (Carolyn & JH)
Ghizhou style celery & tofu (Carolyn & JH)
Savina chocolate chip cookies (Becky & Gus)
Hot potatoes (Q)
Pepper rouette (Roberta)
Habanero mango salsa (Nancy & Magnus)
Deviled eggs w/ bacon (Diana & Mark)
Tamarind rice (Uma)
Pyromaniac pasillas (Jane)
Goodness gracious potato balls of fire, Tiny Tim version (Marty)
9 layer dip (Bill)
Apricot pie (Laramie)
Chollas (Kristi & Jim)
Turkey enchilada (Pat & Chuck)
Bacon (Erika)
Cayenne chocolate chip (Matisse & Kristin)
Bitter melon (Diana)
Long beans (Diana)
Buffalo pizza (Martin & Nicole)
Potato salad (Bill)
Thai green curry salad (Desa)
Deviled eggs
Veg. samosas


Burnin' Ribs           Scott Ashkenaz

9 racks of baby-back pork ribs

Dry Rub

3 parts curry powder

1 part kosher salt

5 parts brown sugar

3 parts ground cumin

2 parts ground paprika

1 part ground cayenne

6 parts ground Red Savina™ habanero (or more (never less!), to taste)

3 parts curry powder

4 parts allspice

3 parts powdered ginger

1 part granulated garlic (not garlic salt)

2 parts freshly ground black pepper

Pomegranate molasses
Red Savina™ habanero

Peel membrane from ribs and rinse and dry meat. Mix dry ingredients together, and rub into both sides and ends of meat. Allow meat to rest for at least 8 hours in a refrigerator. Smoke ribs, meat side up, until meat is tender and pulls off the bone, approximately 10 hours. Periodically baste with mop sauce. Slice apart and get the hell out of the way.

Texas Brisket           Scott Ashkenaz

24 pounds beef brisket, trimmed, but with the layer of fat remaining on one side

Yellow mustard

Dry Rub
3 parts kosher salt

3 parts sugar

6 parts brown sugar

6 parts ground cumin

3 parts chile powder

4 parts ground paprika

3 parts ground ancho chile

3 parts ground pasilla chile

6 parts ground Red Savina™ habanero (or more (never less!), to taste)

6 parts ground black pepper

Slather brisket with yellow mustard. Liberally sprinkle on dry rub and rub it in. Let rest in a refrigerator for at least 8 hours. Smoke over wood for 14 to 20 hours, until meat is tender. Let rest for about 20 minutes, then slice thinly across the grain. It don't need no stinkin' sauce.

Demon Rum (coconut) Balls           Roswitha Remling

Chocolate Truffle Base Recipe (I made 2 versions with the full amount for each)
100 g butter
200 g baking chocolate
2 tsp cocoa (dutch processed would be good - not sweet)
100 g powdered sugar
2 pkg vanilla sugar (~ 2 tsp vanilla extract?)
1.5 tbsp demon rum
2 egg yolks
pinch of nutmeg and cinnamon each
cinnamon, sugar and cocoa mixture to coat
small paper forms (smaller 1 oz)

In the second version I also used about 2 tbsp of dried shredded coconut to soak the demon rum in. Those I rolled in shredded coconut.

Spicy (Ginger) Coconut Kisses           Roswitha Remling
3 Egg whites (conveniently left over from the recipe above)
200g powdered sugar
200g shredded coconut
3 Tbsp demon rum to soak the coconut in
dash lemon juice (meyer if you have)
some lemon zest ( " )

For about 1/2 the mixture I also added about 3 Tbsp spicy crystallized ginger cut finely

Bacon-wrapped watermelon pickle           Scott Ashkenaz

Bacon, inspired by Michael Ruhlman's Charcuterie
10 pounds pork belly (skin on, which is ambiguous in the book)
Dry cure, enough to cover:
   1 pound kosher salt
   8 oz. sugar
   2 oz. pink salt
   2 tbsp cumin
   6 tbsp smoked Red Savina™ habanero powder

Watermelon Pickle

The rind of one watermelon
1 gallon water, filtered, plus more
2 tablespoons pickling salt
2 cups cider vinegar
1 cup white sugar
1 lemon
5 whole cloves
2 cinnamon sticks
1 tbsp. candied ginger
2 tbsp smoked habanero powder

Wrap a slice of bacon around a piece of watermelon pickle, using a toothpick to hold it if necessary. Fry it until the bacon is crispy.


Poblano Chilies With Black Beans And Cheese               Chris Barker

From Bon Appétit | September 1997

8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
two 15-to-16 ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces)
Tomato salsa
1/2 cup fat-free sour cream


Crostini with Feta-Chile spread               Emily Conant

3 large fresh poblano chiles
1 jalapeño chile
4 ounces feta cheese (about 1/2 cup)
1/4 cup sour cream
1 tablespoon finely chopped fresh dill
2 teaspoons fresh lemon juice
18 (1/2-inch-thick) baguette slices
Extra-virgin olive oil

Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining poblano chile. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.

Prepare barbecue (medium-high heat). Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.


“Ay Dios Mio” Charred Tomatillo Guacamole               Marc Levine

12 – 14 tomatillos, husked and rinsed
1 red onion, finely chopped
8 fresh Serrano chiles, roasted and finely chopped
20 Chile de Arbol, roasted and finely chopped
12 Habanero peppers, roasted and finely chopped.
1 C cilantro, finely chopped
1 tsp salt
1 tsp black pepper
10 large avocados


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

1/2 quart sour cream

1/2 quart yogurt

3 bulbs garlic, crushed and chopped

5 large cucumbers, peeled and shredded

2 tbsp extra virgin olive oil
Salt, white pepper to taste

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


Raita (Indian yogurt salad, as interpreted by an Austrian)               Roswitha Remling

1 quart plain yogurt, extra-rich or Russian or Mediterranean, if possible

1 quart sour cream

6 medium tomatoes, coarsely chopped

4 medium green peppers, coarsely chopped

1 medium sweet onion, coarsely chopped

1 tbsp mint, fresh and finely chopped

1 tbsp coriander, fresh and finely chopped

1 tsp grated lemon or lime zest

2 tbsp extra virgin olive oil

1 tsp black mustard seeds

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

Salt to taste

Mix yogurt and sour cream.
Add vegetables, fresh herbs, lemon, and olive oil. Mix well.
Mix seeds, dry roast them until just getting fragrant, crush them and add them to yogurt mixture.
Add salt to taste, and let rest for at least 2 hours in refrigerator (preferably over night).


Guacamole              Scott Ashkenaz

Costco packaged guacamole (hey, it's not bad!)
A bunch of chopped-up serrano peppers
Lots of chopped-up habanero peppers

Mix it up.


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