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In some of our favorite examples, Mario Batali's Osteria Mozza serves a tequila cocktail with smoked salt and candied chili; the Food Network created a Habanero Lime Cheesecake; and Ice Cream Ireland has posted a recipe for Candied Chili Peppers. We think the pepper is an exciting ingredient for everything from the infusion of spirits to adding kick to salsas, dressings, desserts, etc. Leave us comments letting us know where -- and in what dishes -- you've encountered them!
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9-22-2009 @9:06PM verdegrrl said... My favourite use for hot peppers is in Malaysian and Indonesian cooking. While it can be hot, it's also uniquely flavourful. A pepper paste known as Sambal Belacan is used in a huge variety of dishes. Do note that Belacan by itself is rather nasty smelling (fermented shrimp paste), but used in small quantities in Sambal, and thereby even smaller quantities in dishes, it gives a nuance that is nothing like the straight stuff.
If you're ever in Singapore, seek out a small chain of Indonesian restaurants called 'Sanur'. Their version of Sambal Terasi (a variation of sambal belacan) is to die for! Hot, but so flavourful you can't stop dipping the oh-so-airy shrimp chips into them like chips and a great salsa.
Here's my favourite Malaysian food blog:
http://rasamalaysia.com/sambal-belacan/
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9-23-2009 @2:00AM Sisterbeer said... Sunni Sky's Homemade Ice Cream of Angier, NC, makes a hot pepper ice cream called Cold Sweat:
http://www.flickr.com/photos/sisterbeer/3940411955/
It's quite good if you can get past the burn.
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