HABANERO DIP RECIPE SOUR CREAM RECIPES

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HABANERO CREAM SAUCE RECIPE | ALLRECIPES



Habanero Cream Sauce Recipe | Allrecipes image

A spicy cream sauce for Mexican meals. Cream can be substituted for milk, and margarine for butter. I normally serve this drizzled over shredded chicken in tortillas.

Provided by misplacedme

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 7

2 habanero peppers
? cup milk, divided (or as needed)
2 tablespoons butter
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground paprika
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
  • Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.
  • Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.

Nutrition Facts : Calories 174.6 calories, CarbohydrateContent 10.5 g, CholesterolContent 37 mg, FatContent 13.3 g, FiberContent 0.6 g, ProteinContent 3.8 g, SaturatedFatContent 8.3 g, SodiumContent 116.7 mg, SugarContent 4.1 g

PRIME RIB ROAST WITH HABANERO CREMA RECIPE | BON APPÉTIT



Prime Rib Roast With Habanero Crema Recipe | Bon Appétit image

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Provided by Ayesha Curry

Yield 8 Servings

Number Of Ingredients 18

1 habanero chile, seeds removed, finely chopped
1 cup sour cream
½ cup cilantro leaves with tender stems
2 Tbsp. drained prepared horseradish
1 Tbsp. fresh lime juice
1 Tbsp. Worcestershire sauce
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½ tsp. freshly ground black pepper
¼ cup fennel seeds
¼ cup garlic powder
2 Tbsp. caraway seeds
2 Tbsp. dried thyme
2 Tbsp. smoked paprika
2 Tbsp. black peppercorns
1 7-lb. bone-in prime rib roast, chine bone removed, fat trimmed to ¼", tied with kitchen twine
2 Tbsp. grapeseed or vegetable oil
2 Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt Fresh bay leaves (for serving; optional)
A spice mill or mortar and pestle

Steps:

  • Blend chile, sour cream, cilantro, horseradish, lime juice, Worcestershire sauce, salt, and pepper in a blender until smooth. Transfer to a small bowl and chill until ready to use. Do ahead: Crema can be made 2 days ahead. Cover and keep chilled.
  • Place a rack in middle of oven and preheat to 325°. Coarsely grind fennel seeds, garlic powder, caraway seeds, thyme, paprika, and peppercorns in a spice mill or with a mortar and pestle. Place roast on a rimmed baking sheet. Rub with oil and season all over with salt. Sprinkle spice rub over, ensuring all sides of beef are coated. Chill roast, uncovered, 8 hours.
  • Heat a dry large cast-iron skillet over medium-high; cook beef until browned, about 4 minutes per side. Transfer skillet to oven and roast beef until an instant-read thermometer registers 120°–125°, about 2 hours. Transfer to a cutting board and let rest 20 minutes.
  • Transfer roast to a platter; tuck bay leaves around if desired. Serve sliced with habanero crema.

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