Ramblings from Chef Jay

Also in this issue, we have a guest article from Jason Roth, a confessed hot sauce addict. We'll have a delicious recipe from our guest chef, Martin James. I'll tell you about the strangest color hot sauce I have tried to date, from El Yucateco. In case you missed it, you can download my eCookbook from the link below, and I also review an amazing eBook that is available for you to enjoy at your leisure.

So, sit back, relax and enjoy this issue of The Heat!

The Datil Pepper

The datil peppers didn't come along until much later, actually. Minorcans, descended from the tiny island of Menorca off the coast of Spain, brought the seeds with them to Florida when they settled in St. Augustine in 1777. It is thought that they probably discovered the peppers during a stopover in Cuba and brought the seeds from there. Since the datil is a variety of the species Capsicum chinense, the same as other caribbean chile peppers such as Habanero and Scotch bonnet, this theory makes the most sense.

The Minorcans have used the Datil pepper in their daily cooking since settling in St. Augustine. Dishes such as chicken pilau and homemade sausage are a favorite of many Minorcan families. For the past 20 years the datil pepper has been used as a main ingredient in several commercial hot sauces. The pods are yellow/orange in color and rate at around 300,000 scoville units, and along with that heat they bring a very distinctive flavor.

Minorcan Datil Pepper Products (www.minorcandatil.com) has been one of the leaders in bringing the datil pepper to the mainstream. They currently produce nine products including hot sauce, marinade, and vinegar, along with seeds, dried peppers and powdered datils. According to Marcia McQuaig, company owner, "the datil is the kind of fella' that will put a snap in your step and curl your eyebrows." Now, I don't know about you but with that kind of endorsement, I just couldn't resist.

Datil Dew Products (www.pepperproducts.com) is run by Byron Bates who helped develop a unique product that won't spoil in the oppressive Florida heat. His sauces and mustards stay fresh without refrigeration and with no preservatives. They also carry spices, rubs and pickles.

Chris Way, owner of Barnacle Bill's restaurants in St. Augustine, developed his sauce as a condiment to go with his seafood. After serving it to his customers, they convinced him to bottle it and sell it so they could take it home. Dat'l Do-it (www.datldoit.com) now produces barbecue sauce, relish, hot sauces and Datil Dust, a datil powder.

I used Dat'l Do-it Barbecue Sauce and Hot Sauce to make a sweet and spicy glaze for the following rib recipe. I hope you all give the Datil pepper a try and enjoy it with your favorite foods.

Datil Dipped Barbecue Ribs

Ingredients:
4 lbs. pork back ribs
2 Tbs Dat'l Dust, powered datil peppers
1 Tbs ground black pepper
1 tsp course salt
1/2 cup Dat'l Do-it Barbecue Sauce
1/2 cup Dat'l Do-it Hot Sauce

Directions:
- Combine Dat'l Dust, salt and pepper to form rub. Thoroughly cover all surfaces of ribs with mixture. Refrigerate the ribs, covered, for up to 2 days, at least 2 hours.
- Combine barbecue sauce and hot sauce.
- Remove ribs from refrigerator, place over indirect heat with a medium hot fire. Grill, covered for 1 1/2 to 2 hours, turning occasionally and basting with sauce mixture, until tender.

Makes 4 servings.

Confessions and Complaints
of a Hot Sauce Addict

by Jason Roth (www.savethehumans.com):

There are four items in the known universe that actually taste better to a hot sauce addict without adding hot sauce. They are:
- Breath mints
- Breakfast cereal
- Water
- Toothpaste

At first, one might consider hot sauce itself as a contender for this list. On the contrary. Sometimes even hot sauce tastes better with hot sauce.

Strongly Suggested Reading

My Cookbook!

And if you haven't seen the new barbecue recipes on my site, go check them out, and come back often, I'll be adding more regularly.

Guest Chef:

But, he isn't your everyday chef, Martin James attended the New Zealand School of Dance and in 1981 became a ballet dancer with the Royal New Zealand Ballet. He has since joined the Deutsche Opera Ballet (1990-94) and is presently with the Royal Danish Ballet.

If you like this recipe, you will love his weekly list of recipes from around the world. You can sign up for his newsletter here, International Recipes .

Fiesta Red Snapper
Green chilies and cilantro add some zip to this main course.

Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1 1/4 pounds red snapper fillets
Lime wedges

Directions:
- Heat oil in large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add green chilies, 2 tablespoons chopped cilantro and garlic; saute 2 minutes.
- Mix in tomatoes with juices, breaking up tomatoes with back of fork.
- Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
- Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro.
- Surround with lime wedges and serve.

Makes 4 servings.

(OK, so he spells "chiles" funny, but I won't hold that against him;)

Product Review

When I got it home and opened the bottle I realized that the bright green color doesn't come from the peppers, but from yellow and blue food coloring. Well, I tried it anyway and I must say it is quite tasty. It isn't as hot as the XXX of course, but if you can get past the artificial coloring, it is definitely worth a try. The El Yucateco brand will remain a constant staple in my pantry! I'm just not so sure about the bright green color;)

What Should I Do?

Have a great month and don't forget to Eat the Heat!