RING OF FIRE GRILLED CHICKEN
Steps:
- Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.
- Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
- Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
- Pat the chicken with paper towels until very dry. Do not rinse.
- Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.
- Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
- Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
- Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
- After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.
- Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately
RING OF FIRE HABANERO HOT SAUCE
A basic, mustard based hot sauce recipe using habanero peppers, that can be tailored to be extremely hot for braver souls or more mild for the sane folks out there. Goes well with anything, especially fried chicken or fish.
Provided by LikesItHot
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in a medium frying pan over medium heat.
- When ready, add the deseeded peppers, sauteing lightly, 2-3 minutes each side.
- Remove peppers from heat, put in blender, add remaining ingredients.
- First, set mixture to "chop" until well chopped, then switch to liquefy or similar setting until well blended. This typically should be about 2 and a half to 3 minutes.
- Empty mixture into the sauce pan, bring to a medium boil. Boil for 5 minutes.
- Remove from heat. Carefully transfer to your storage container.
Nutrition Facts : Calories 203.4, Fat 6.8, SaturatedFat 0.6, Sodium 2714.1, Carbohydrate 33, Fiber 7.2, Sugar 15.7, Protein 9.2
RING OF FIRE CHOCOLATE-CHIPOTLE-CHOCOLATE CHIP COOKIES
This amazing recipe comes from the foodie blog "Dirty Sugar Cookies" by a very funny writer named Ayun Halliday. Her recipes are always yummy and the text that accompanies them often makes me laugh out loud. I'm posting this here because I'm terrified she might close/end/cancel her blog and then I will have lost this recipe. The cookies are softish, lumpy, crisp around the edges, very dark and chocolaty with a really nice bite from the chipotle powder. They are from the Dec 21/06 posting which you can read here http://dirtysugarcookies.blogspot.com/2006/12/ring-of-fire-dirty-chocolate-chipotle.html. The recipe as she writes it is waaaaay funnier than the way I've typed it here. Either way it tastes great. I often use up to another teaspoon of chipotle powder. taste the dough and see if it's spicy enough for you before baking. If needed stir in, or work in with your hands another teaspoon of chipotle powder.
Provided by Marysdottir
Categories Dessert
Time 23m
Yield 4 dozen cookies or more, 48 serving(s)
Number Of Ingredients 14
Steps:
- In a very large bowl, cream the butter and add the melted chocolate. Mix well.
- Add the sugars, the 2 tsp chipotle powder and the cocoa. Mix again.
- Stir in the eggs, water and vanilla until combined.
- Mix together the flour, soda and salt and then stir it into the butter mixture, combining well.
- Stir in chocolate chips.
- Sprinkle with the other 1/2 tsp of chipotle powder if you like it spicy.
- Chill the dough for a while, say an hour (I've skipped that part - didn't seem to matter unless it was a very hot day).
- Form into 1-2 teaspoon sized balls and place on parchment lined cookie sheets.
- Bake at 350F for 8-10 minutes. They will be goopy with leaking melted chocolate but with a slight crust.
- Let cool a minute or two before removing to racks to cool completely.
Nutrition Facts : Calories 190.3, Fat 9.6, SaturatedFat 5.8, Cholesterol 25.7, Sodium 174.3, Carbohydrate 27.2, Fiber 2.5, Sugar 15.3, Protein 3.3
RING OF FIRE
Number Of Ingredients 4
Steps:
- 1. Spread your cream cheese into a pan, then spread the can of chili on top of that, and lastly top with the mozzarella cheese. 2. Place in microwave for a few minutes until cheese is melted.3. Serve.
Nutrition Facts : Nutritional Facts Serves
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