Habanero Chilly Sauce with Lars and Stanley










Habanero Sauce with Lars and Stanley.

Time ago, Hotel Director Lars and Sous Chef Stanley, showed me how they make their special Habanero sauce (Lars recipe!) I reveal you their secret…

Ingredients (you can vary the quantities as per your personal taste)

Habanero Chillies – 70% (7000 grams – 15 and half pound)

Red Vinegar – 5% (500 grams – 17 ounces)

Dried Tomatoes – 5% (500 grams – 17 ounces)

Onion – 5% (500 grams – 17 ounces)

Garlic – 2% (200 grams – 7 ounces)

Parsley – 2% (200 grams – 7 ounces)

Marine Salt – 2% (200 grams – 7 ounces)

Lemon Juice – 2% (200 grams – 7 ounces)

Extra Virgin Olive Oil – 5% (500 grams – 17 ounces)

Tap Water – 2% (200 grams – 7 ounces)



Abanero Sauce Lars and Stanley (1)

Clean and wash the habanero chillies, then drop in a pre-heated pan (200 Celsius – 390 Fahrenheit). Fry with the extra virgin olive oil.

Abanero Sauce Lars and Stanley (2)

Stir well.

Abanero Sauce Lars and Stanley (3)

We have already pre-cooked a bit the garlic and onion; you can put raw if you like stronger taste.

Abanero Sauce Lars and Stanley (4)

Dried tomatoes from the market.

Abanero Sauce Lars and Stanley (7)

Oil and Vinegar from Mexico and Caribbean area

Abanero Sauce Lars and Stanley (8)

Drop the onion, stir well.

Abanero Sauce Lars and Stanley (11)

Add the vinegar.

Abanero Sauce Lars and Stanley (12)

Stir well.

Abanero Sauce Lars and Stanley (13)

Add the dried tomatoes.

Abanero Sauce Lars and Stanley (14)

Stir well. Remember that stirring is the most important thing while cooking at high temperature.

Abanero Sauce Lars and Stanley (16)

Drop the salt.

Abanero Sauce Lars and Stanley (19)

Add the Tap Water.

Abanero Sauce Lars and Stanley (25)

Add the Lemon Juice.

Abanero Sauce Lars and Stanley (28)

Drop parsley and garlic.

Abanero Sauce Lars and Stanley (30)

Stir well.

Abanero Sauce Lars and Stanley (32)

If needed, add more water.

Abanero Sauce Lars and Stanley (33)

The Habanero Chillies are ready in fifteen/twenty minutes from the beginning. Let cool  down, then use the blender to make the sauce very small like a “pesto”, pour in jars and keep in the fridge, use within one week.

All friends Picture!

Abanero Sauce Lars and Stanley (36)

Habanero Chilly Sauce with Lars and Stanley.

More details in my culinary books published by Amazon.com




Chard Pie – Wooden Oven Cooked

clean and wash the veggies -one pound of chard
boil water with salt
cut the hard part of the chard it will be the first one to cook
drop in the boiling water and cook two minutes
then add the tender parts
boil one minute
put to cool down and to drip the excess of water
as is cold put in a bowl
boil the same weight of potatoes in the same water
you can notice with a fork as the potatoes are ready
get ricotta cheese or any soft cheese you like the half weight of the chard
I use also to add grated cheese: you can find in the market – half weight of the chard
four eggs are for one pound of chard
start to blend potatoes and soft cheese
cut the hard parts of the chard
add to blend along with the grated cheese
and the eggs
at last you add the chard leaves cut in pieces
blend well
prepare a bed with puff pastry (not the sweet one)
drop and spread inside the blened mixture
maake it even: you can add another layer of puff pastry on top, I don’t.
cook in the oven until is cooked

Salmì Di Cervo – Venison In Sauce

I kept for two days the venison in the marinade
the marinade is composed of white wine, lemon juice, laurel leaves, sage, rosemary, thyme, onion, garlic, juniper berry, black pepper in grain, nutmeg
this is the meat seasoned two days in the marinade after I separated from the marinade
I do a further process, because I want to add minched beef to the sauce, so I do as it follows:
I put back the venison inside a empty pot, then I add the minched beef
I filter the marinade adding only the liquid to the beef
all the leaves and the spices, which worked two days realising their flavor, are separated
these spices and leaves have to be descarded
I separate the minched beef so it get the same taste of the venison
I seat the big pieces of beef on the wood ready to cut
I make a longitudinal cut, then I slice the two parts
as you can see are big pieces thick at least half inch
the surface is around two inches
you can also cut in dices, upon to your taste
I separate the minched beef from the marinade
I keep it in a bowl to be used later
this is all the meat: I put it to drip the juice
do not let the beef with juice or it will ruin the recipe, however all the juice is recovered and added to te sauce later on
here are all the ingredients for the sauce
as you see are many herbs and spices
revive the dried porcini mushrooms in warm water
I love to use this kind of knife that we call “mezzaluna” or half-moon
I start chopping garlic and rosemary
in this way
as it is small
I add dill, sage, thyme and the mushrooms
chopping everything small
on another wood I cut the onion
I just use the knife
I do it apart because onion need to be fried first otherwise the other spices will burn
in a pot I drop extra virgin olive oil
I add the onion leaving it to fade at medium fire
as the onion is done I add two pieces of butter, I do this to not burn the spices which I will add soon
Also the laurel is added now, I didn’t chop it because it becomes hard if bitten, its much better to separate as everything is cooked
I drop the spices
I always prefere a wooden spoon to cook
now let it cook sòowly
you can stir a bit
at the “soffritto” starts to get color you add the beef, piece after piece
in this way: add some beef
and stir letting it to broil
set the fire to high or your meat will release too much liquid
broil all sides then gather it on one side
so you can add the rest of the meat, but not too much, just few pieces
which you will turn upside down to make all the surfaces colored
then you repeat again making space for more beef
if you do like that you will be able to cook properly the beef even if your pot is not very big
the most important thing is that you need to be patient and make the meat surface brown
this time I photographed all the times I added the meat just to show you
I never put all together
because this compromise the cooking
the meat need to broil not to boil and this make the difference
and enable us to get the excellence
now I add juniper berries
not too many, I add only few pepper grains, too
three pinches of marine salt
spread all around
continuing stirring
the water from the mushroom
is added
the pine-cones
keep the fire high
always stirring
add fresh tomatoes, or juice,this time I used pieces in the can in pieces
not all together or you make the sauce too cold
one by one I added four cans for a total of two pounds
stir well, letting the sauce to get the boil
then add the marinade juice
and stir, cooking until it takes the boil again
stir well then check the salinity
this is very important to be done
if needed add more salt
always keep stirring
check the consistance of the sauce and the salinity again
add s bit of balsamic vinegar
reduce the flame to slow and let cook
the sauce will reduce the volume
its important that every three-four minutes you stir again everything
you have to taste to see if is cooked
take from the fire, add two pieces of butter on top and leave to rest
in a warm place
prepare hand made pastaone pound of flour type 00 and ten eggs
flat the dough then cut with a knife
cook the pasta in boiling, salt water, you will enjoy the sauce and the meat all together

Quick! Red Wine Potatoes

You need potatoes, onion, red wine, moustard, marine salt, extra virgin olive oil.
chop and fry the onion with extra virgin olive oil
let the onion to fade
skin and cut the potatoes
drop the potatoes in the fry pan
add three pinches of salt
always stirring, cook for ten-twelve minutes
as the potatoes are cooked add the red wine and stir
cover with the lid and let cook three minutes
check the salinity
keep stirring until the wine dried up
serve still hot

Wild Birds (Game) Sauce

Ingredients: birds, onion, garlic, bacon, anchovies in oil, tomato juice or in can.
clean from the feathers with fire
do it very well then wash and dry with a cloth
put the oil from the anchovies in a pot, you can add extra virgin or butter if you like
drop some anchovies too
add the chopped onion
cut in dices and add the bacon
let fry
always stirring
also the garlic and other herbs
chop and add to the pot
clean andcut the birds in pieces
as the onion fades
add the birds piece after piece
spread two pinches of marine salt and stir
after six-seven minutes add half glass of white wine
cover with a lid and let cook for three minutes, then open the lid to stir
add the tomatoes
you can add concentrated of tomato if you like
just like that
add half glass of white wine, check the salinity
as the sauce reduced it should be ready.
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