HOPPIN' HOT SCOTCH
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
Steps:
- In an Irish coffee mug, add schnapps followed by hot chocolate. Garnish with a dollop of whipped cream. Top off with a sprinkle of chocolate shavings.
HOT BUTTERSCOTCH
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Provided by Michelle Polzine
Categories Drink Dessert Hot Drink Cocktail Non-Alcoholic Butter Rum Milk/Cream Butterscotch/Caramel Winter Christmas Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-read thermometer, about 10 minutes.
- Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
- Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.
PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Provided by Nils Bernstein
Categories Cabbage Carrot Hot Pepper Thyme Clove Lime Juice Haiti Side Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
- Do Ahead
- Pikliz can be made 1 month ahead. Seal and chill.
HOT SCOTCH RELISH
I got this recipe from someone I worked with about 30 years ago. I'm not sure why the name, unless it originally used scotch bonnet peppers or something.
Provided by VctrnRse
Categories Sauces
Time 1h15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Chop everything and put in a pot. Cook until thick or reduced by half.
Nutrition Facts : Calories 239.3, Fat 0.9, SaturatedFat 0.2, Sodium 1765.5, Carbohydrate 57, Fiber 6.1, Sugar 47.3, Protein 4.2
MARTHA'S JERK CHICKEN
From the article -"Scotch bonnet and habanero chiles are native to the Caribbean and are extremely hot. Scotch bonnets are traditional, but you can use habaneros, which are similar and easier to find. Use fewer or more, according to your taste. Protect your hands by wearing gloves when cutting the peppers and when rubbing the chicken with marinade. Plan ahead so the chicken can marinate overnight; allowing it to come to room temperature before grilling makes for faster and more even cooking." Prep time does not included overnight marinading. Posted for ZWT 5.
Provided by alligirl
Categories < 60 Mins
Time 35m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 16
Steps:
- Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste.
- Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper.
- Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
- Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken.
- Transfer remaining marinade to a large bowl.
- Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
- Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds).
- Brush grate lightly with oil.
- Place chicken on grill, skin sides down. Discard used marinade.
- Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes.
- Cut chicken breast halves into 2 or 3 pieces, if desired.
- Serve with lime wedges.
FIERY SCOTCH BONNET HOT SAUCE
This condiment is that little something extra that pours on the flavor; it will spark your taste buds. It is hot but the flavor is smooth - does that make sense? Country Living Magazine July 2008 edition. NOTE - don't forget to take care of your eyes! This is great with eggs, meat dish, vegetables & so on.
Provided by Manami
Categories Low Protein
Time P2DT30m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium-low heat.
- Add the garlic and cook until soft - about 1 minute.
- Add the tomato and cook until soft - about 1 minute.
- Add vinegar, peppers and salt and simmer for 2 minutes.
- Transfer the mixture to a covered bowl and refrigerate for 2 days.
- Strain mixture through a sieve; discard solids.
- Store in an airtight container.
- The hot sauce will keep in the refrigerator for 3 months.
Nutrition Facts : Calories 513.8, Fat 29.4, SaturatedFat 4, Sodium 4708.3, Carbohydrate 51.2, Fiber 9.2, Sugar 29.1, Protein 10.8
CHICAGO HOT RELISH
This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things.
Provided by Darlene Summers
Categories Low Protein
Time P1DT2h
Yield 8 pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop first 4 ingredients (not salt); add salt and mix well.
- Put in cheesecloth and hang over drip pan overnight (throw out juices).
- In the morning, add celery, mustard seed, vinegar and sugar; mix well.
- Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).
Nutrition Facts : Calories 769.4, Fat 2.2, SaturatedFat 0.3, Sodium 14210.4, Carbohydrate 185.2, Fiber 11.1, Sugar 172.2, Protein 7.9
More about "hot scotch relish food"
SCOTCH BONNET CHILLI RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
HOT PEPPER RELISH RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
RASPBERRY SCOTCH BONNET HOT SAUCE - PEPPERSCALE
From pepperscale.com
MENU - FIVE GUYS
From fiveguys.com
SCOTCH EGGS WITH BALLYMALOE ORIGINAL OR FIERY RELISH
From ballymaloefoods.ie
RELISH {HOMEMADE HOT DOG AND HAMBURGER RELISH} - THE BUSY …
From thebusybaker.ca
RELISH: SWEET GREEN RELISH, SPICY RELISH & MORE | WALMART CANADA
From walmart.ca
"HELLISH" HOT PEPPER RELISH : 7 STEPS (WITH PICTURES)
From instructables.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
SPIKED HOT CHOCOLATE RECIPE - HOW TO MAKE SPIKED HOT CHOCOLATE
From goodhousekeeping.com
17 EASY RELISH RECIPES TO MAKE YOUR FOOD SING - INSANELY GOOD
From insanelygoodrecipes.com
POPPI'S GOURMET HOT SAUCE - POPPI'S
From poppishotsauce.com
RELISH RECIPES
From allrecipes.com
O'BRIEN'S IRISH PUB - YELP
From yelp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love