Larrys Honeyed Habanero Dip Recipes

HONEYED HABANERO AND TOASTED GARLIC TARTAR SAUCE

Steps:

• Heat the corn oil in a skillet over medium heat. Stir in the garlic, habanero peppers, and sea salt. Cook and stir until the garlic begins to brown, about 5 minutes. Stir honey into water until dissolved, then pour into garlic mixture. Simmer until the water has almost evaporated, then scrape the mixture into a metal bowl.
• Stir in cream, pickle, and mayonnaise. Place mixture into refrigerator, and chill until cold. Season to taste with salt and pepper before serving.

HABANERO HONEY

Steps:

• Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
• Stuff as many pepper halves as you can into the jar, taking care not to trap air.
• Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
• Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
• Allow to sit for 2 or 3 days.
• Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

LARRY'S HONEYED HABANERO DIP

Steps:

• Sautee onion in olive oil, stirring in garlic powder until soft. Add a small amount of water and continue cooking for about fifteen more minutes over low heat, stirring occasionally. (As a side note, I had a happy accident while looking for all of the blender parts, and scorched this mixture a bit - all to the good. It added a very nice "roasted" taste.) DO NOT cook your habaneros, as this kills the taste. When the onions are sauteed, place in a blender with the rest of the ingredients (you will want to make sure that your habaneros are whole - not peeled or seeded, as much warmth is contained in the seeds), and puree into a smooth mixture. At this point, you will want to return this mixture to heat for about five minutes - not long enough to kill the flavor of the 'neros, but just long enough to blend the different tastes well.
• A bit of a warning -- this dip doesn't seem excessively hot at first blush, because the honey really does mask the capsicum from the habaneros. Give it a few seconds before taking the next bite though, and you will find it to be quite warm.
• This dip will keep for quite some time in the refrigerator, as I think that mold might actually fear it. I've been nibbling on the last batch for a couple of months now, and it only gets better with age.