HABANERO DRY RUB RECIPE RECIPES

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GRILLED CHILEAN SEA BASS RECIPE | FOOD NETWORK



Grilled Chilean Sea Bass Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Yield 4

Number Of Ingredients 29

1-ounce coriander, dried and ground
1/2-ounce lemon pepper
1/4-ounce arbol chili, dried and ground
1/4-ounce allspice
1/4-ounce cinnamon
1/4-ounce salt
1/4-ounce achiote paste
1 egg yolk*
1 teaspoon water
3 teaspoons Sherry wine vinegar
1 tablespoon lemon juice, fresh
2/3 cup olive oil
2 teaspoons mint leaves
1 tablespoon onion, minced
2/3 teaspoon lemon pepper
1/4-ounce chives
4 (7-ounce) Sea Bass fillets
Salt
1/2 habanero pepper, dried
1/3 ancho chili pepper, dried
1/3 papaya, chopped
1/3 mango, chopped
1/2 Roma tomato, diced
3 teaspoons Sherry wine vinegar
1 teaspoon cilantro, finely chopped
1 teaspoon mint, finely chopped
1 tablespoon onion, diced
1/2 teaspoon garlic, minced
1/3 teaspoon steak salt blend

Steps:

  • For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container.
  • For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately.
  • Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice.
  • Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate. 
  •  Yield: 4 servings

CHICK-FIL-A CHICKEN NOODLE SOUP RECIPE | TOP SECRET RECI…



Chick-fil-A Chicken Noodle Soup Recipe | Top Secret Reci… image

Like at Wendy’s, where unsold and broken burger patties provide the beef for their famous chili, Chick-fil-A gets the chicken for this delicious noodle soup by chopping up the leftover chicken used on their grilled chicken sandwiches. But grilling isn’t the first step to take when whipping up a home hack of this famous soup. First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. A couple of hours later, when the brining is done, it’s grilling go-time. The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market. It’s called mafalda corta (upper right in the photo), which is a miniature version of the ruffled-edge malfadine pasta used in my hack for Olive Garden Beef Bolognese. It also goes by the name “mini lasagna.” If you can’t find mafalda corta (I found it online), you can instead use your favorite small fancy pasta here, such as farfalle, rotini, fusilli, or whatever looks good at the store. Looking to make the popular Chick-fil-A Chicken Sandwich or their Mac & Cheese? Click here for more of my Chick-fil-A clone recipes. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 3 hours 5 minutes0S

Prep Time 25 minutes0S

Cook Time 2 hours 40 minutes0S

Number Of Ingredients 19

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