Best Habanero Honey Recipes

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.

HONEY BREAST OF CHICKEN WITH ORANGE AND TOMATILLO-HABANERO SALSA

Steps:

• Preheat the oven to 350 degrees F. Wash the chicken breasts. Keep the skin on until after the chicken is cooked, as it keeps the breasts moist. Place an oven proof saute pan over a medium high burner. Season the chicken breasts with the herbs, salt, and pepper. Sprinkle the flour on a plate or tin and dredge the breasts in flour. Set aside until the pan is hot. Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices. Cook 3 to 4 minutes or until the skin side is a little golden. Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes. You may need to periodically turn the breast over to ensure even color. This is the time to make the Tomatillo Salsa. Set it aside so you can serve it at room temperature. Cover and refrigerate the unused portion. Test the chicken with a knife to see if it is completely cooked through. If the juice that flow from the meat near the bone is perfectly clear the chicken is ready. If not, put it back in the oven until the juices are clear. When the breasts are ready, remove from the hot saute pan. Place the pan over a burner on medium heat. Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken. Stir in the mustard and the thyme and remove the pan from the heat and set aside. Remove the skin from the breasts, if you're watching the tummy or ticker. Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates. Arrange the breasts on top of the sauce in each plate. Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs. Serve with Saffron rice and fresh steamed corn.
• Place all of the ingredients in a food processor and pulse until chunky. Season to taste and set aside until ready to use.

HONEY CHICKEN BREASTS WITH HABANERO TOMATILLO SAUCE

Steps:

• Prehat the oven to 450F. Place a large ovenproof skillet over medium high heat. Generously season the chicken with salt and pepper. In a small bowl, combine the flour and minced herbs. Place this mixture on a shallow plate and dredge the breasts in the herbed flour. Shake off any excess. When the pan is hot, add the oil and swirl to coat. Place the chicken breasts skin side down in the pan, and sear for 3 minutes. Use tongs to flip breasts over, and place the pan in the oven for about 15 minutes. Remove and test for doneness (165F). Remove from the oven, place on plate and keep warm. Place pan back on the stovetop over medium heat. Add the OJ, honey and mustard and bring to a simmer. Cook, stirring constantly, for about 2 min to thicken. Stir in the thyme, remove from heat, and set aside. Spoon some of he habanero tomatillo sauce in center of 4 plates and place chicken breast on top. Drizzle the warm orange mustard sauce equally over hte breasts, and serve hot.

HABANERO HONEY COUNTRY HAM BISCUITS

Steps:

• 1. 1. Preheat oven to 350 degrees. Place biscuits on lightly greased cookie sheet. Have sides touching each other. Cook for about 12 minutes or until golden brown. One minute before cooking is complete melt 1 tbsp butter, add paprika and italian season. Brush the tops of biscuits with the butter mixture, continue to cook the biscuits for one more minute. Remove biscuits from oven and place on a cooling rack.
• 2. Meanwhile, in a heated large skillet, add ham slices and enough water to cover ham slices. Cook at medium heat until liquid has reduced in half. This should take about 4-5 minutes. Flip ham slices half way through. After liquid had reduced, remove ham and set or warming plate.
• 3. Add chopped habanera pepper, mustard and honey to the pan sauce. Simmer on low heat for about 2 mintes. Set aside
• 4. Whisk eggs, pepper and salt. In a medium size frying pan, add 2 tbsp of butter. Let melt, then add eggs. Cook eggs about 1 minute and flip and cook for an additional minute. Remove and cut into 12 equal pieces
• 5. Slice biscuits in half. Layer equal parts of egg, honey mustard mixture, ham, honey mustard mixture and tops of biscuits.
• 6. Serve with fresh fruit and veggies.

CRISPY OYSTERS ON YUCCA ROOT CHIPS WITH HABANERO HONEY AIOLI

Steps:

• To make the Habanero Honey Aioli:
• In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.;
• To make the Yucca Root Chips:
• Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.;
• To make the Crispy Oysters:
• Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
• To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.

CHRISTINE'S HONEY HABANERO BBQ SAUCE

Steps:

• Remove all seeds, stems, and ribs from habanero (scotch bonnet) peppers. Finely dice cleaned peppers, garlic, and shallots, and sauté in olive oil until garlic and onions begin to carmelize. Once the garlic and onions begin to turn golden brown, add honey, teriyaki, bbq sauce, horseradish, mustard, and liquid smoke. Bring to a boil, then reduce and simmer for 15 to 20 minutes. Use as you would any bbq sauce, and know that even without the ribs and seeds, this is a VERY spicy bbq sauce.

HABANERO-HONEY BABY BACK RIBS

Steps:

• Preheat oven to 200˚ F. In small bowl, mix dry bullion, half the pepper, and the granulated garlic with your fingertips. Sprinkle generously on ribs that have been cut into thirds. Season front and back. (You can do the rub portion as far as 24 hrs in advance, but right before you start to cook them yields a delicious product too, so it's not necessary.) Stack ribs in groups of three and wrap tightly in heavy duty foil. Place in baking dish (with at least a 2" lip) and bake for 3 hours, swapping the location of the bundles within the oven a couple times to ensure they're cooked evenly. After 3 hours, pull the baking dish and allow to sit on top of the oven for an additional 30 minutes. During this time you can prep your BBQ sauce. In a saucepan over med-lo heat, bring BBQ sauce up to a simmer and add red pepper, remaining black pepper, habanero (chop with gloves on or chop quickly, avoiding exposed surface area and wash hands IMMEDIATELY for about 30-45 seconds before touching anything else). Allow to simmer on low for the full 30 minutes, and crank the oven heat up to 325. Carefully unwrap foil and lay ribs flat on baking sheet (doesn't still need to have a 2" lip, most of the juices have already run off - reserve these liquids and use later to cook other meats, rice, pasta or veggies). Just before using the sauce, add the honey and taste it for heat. Add additional red pepper flakes and/or honey to achieve desired sweet-hot taste. Baste ribs liberally on both sides with sauce and allow to bake for 30-45 minutes at 325, or until sauce begins caramelizes. Allow to sit for 5 minutes before serving. Serve with remaining sauce.