Jun 30, 2007


This website attempts to list the hottest sauces in the world.

To give you an idea of their heat - Tabasco sauce is rated at 2,140 scoville units while Blair's 6am is up to 16,000,000 ! What is a scoville unit?
Go To http://www.chez-williams.com/Hot%20Sauce/hothome.htm

The Hot One!

Blair's 6 am

These Incredible bottles are filled with Earth Shattering Pure Pepper Resin Ranging from a low of 10.3 million Scoville units to ...Are you Ready......16 million

This is Pure Capsicum crystal. You can see it inside the bottle.......Due to the unique nature and and the fact that Blair made only 80 oz of Pepper resin at a time, each batch Does vary. Only 999 will be made, each numbered. As this is pure Capsicum - it's impossible to get any hotter....

Jun 28, 2007

Grilled Tuna With Onion and Peppers

Makes 4 servings

¼ cup extra virgin olive oil
1 small sweet red pepper thinly sliced

1 small sweet yellow pepper thinly sliced

1 onion, thinly sliced

1 tomato, chopped

3 cloves garlic, minced

2 tablespoons fresh basil, chopped, or 1 1/2 teaspoons dried, crushed

1 cup cooked corn kernels

Salt and freshly ground black pepper

1 1/2 tablespoons balsamic vinegar

Two 1-inch-thick pieces fresh tuna, about 1 1/4 pounds
Fresh parsley leaves for garnish

Brush the onion and pepper slices with 2 tablespoons of the olive oil. Sauté the onion and pepper slices for 5 minutes or until soft turning frequently in a large non-stick sauté pan or grill.

Remove from heat and chop the onion and peppers.

Toss together with the tomato in a medium mixing bowl. Add the garlic, two thirds of the basil, corn, and salt and pepper to taste. Add half of olive oil and the vinegar and toss to combine. Set aside.

Brush the tuna with the remaining olive oil and season with freshly ground pepper and the remaining basil.

Sauté in a large sauté pan or grill on a flat grill over high heat for 2 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you prefer. Slice the tuna in 1/2-inch-thick slices.

Arrange the vegetables in the center of each plate and top with the tuna slices fanned out. Garnish with fresh parsley.

Jun 17, 2007

Chicken Soup

Moments before a famous Shakespearean actor was to perform Hamlet to a packed house in New York, he dropped dead. The house manager solemnly went onstage and announced, "We are sorry to bring you this news, but our performance tonight has been canceled due to the untimely demise of our featured performer."

From the back of the theater a voice cried out, "Give him some chicken soup!"

Startled, the stage manager cleared his throat and replied, "I apologize if in my grief I have not made my solemn message clear. The man is deceased."

Once again, but more emphatically the voice rang out, "Give him some chicken soup!"

Having had about enough, the manager bellowed back, "Sir, the man is dead. Giving him chicken soup couldn't possibly help."

To which the voice replied, "It couldn't hurt!"

Paprika Factiod

Paprika is a velvety red powder culinary seasoning made from finely ground dried peppers and mirrors the character of the pepper used.

The drying method also affects the paprika's flavor. Peppers dried in the sun maintain a pure, natural essence; those dried over a wood fire take on complex, smoky overtones.

Since paprika contains significant amounts of sugar, it must not be overheated, as the sugar will quickly turn bitter. Frying paprika powder in hot oil is therefore a critical procedure that must last no longer than a few seconds.

Farfalle Pasta with Chicken Sausage and Spinach

Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese,

12 ounces dried farfalle (bow tie) pasta
2 tablespoons salt
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion (8 oz.) peeled and chopped
2 large cloves garlic, peeled and minced
4-5 white mushrooms thinly sliced
1/4 teaspoon hot chili flakes
8 ounces chicken sausages, removed form casings and
1 pound ripe tomatoes, rinsed, cored, and chopped
8 ounces baby spinach leaves (about 3 packed cups), rinsed
4 ounces ricotta salata cheese, thinly sliced or crumbled

1. In a 5- to 6-quart pan over high heat, add 4 quarts water, add salt and bring to a boil. Put in pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium high heat, melt butter and then add the oil to the melted butter. Add onion and stir often until very lightly browned around the edges, 6 to 8 minutes. Add the sliced mushrooms and cook for another minute.

3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

5. In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

About 35 minutest to prepare
4 to 6 servings

Jun 5, 2007

Non Stick Spaghetti

If you need to cook large amounts of spaghetti in large pots and need to keep the food from sticking to the pots, here is a tip. Bring the spaghetti and water to a full boil.

Tightly cover with lid. Turn off the heat, but keep the pot on the hot burner.

Let stand about 15 minutes or so. The pasta should finish cooking without the burner on and will not stick.