Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This is one of the all-time favorite habanero recipes published in Chile Pepper magazine. Chris Schlesinger of the East Coast Grill in Cambridge, Massachusetts, who invented the recipe, describes it this way: This dish is on the outer limits. Constantly challenged by my heat-seeking customers to create hotter and hotter food, I decided to put a stop to it once and for all by developing a dish that would satisfy their desires and quiet their demands. A dish that was so hot that there was no hotter, so hot that never again would I have to take a ribbing from the heat freaks. This is it." Needless to say, it is *extremely hot.* 1. In a large skillet, saute the bell pepper and onion in the oil and butter until soft, about 4 minute. Add the bananas and pineapple and orange juices and continue to simmer until the bananas are soft about 4 minutes. Remove from the heat and add the lime juice, cilantro, chile, and 3 tablespoons of the cheese. Mix well. 2. Meanwhile bring a large pot filled with water to a boil and add the fettucine. Cook until al dente, 8 to 10 minutes. 3. Place the fettucine on a platter and top with the hot fruit sauce. Sprinkle with the remaining tablespoon of cheese season with salt and pepper and serve. !!! EXTREMELY HOT !!! Yield: 4 servings Recipe by: The Habanero Cookbook Posted to recipelu-digest Volume 01 Number 169 by ctlindab@mail1.nai.net on Oct 27, 1997
