Some like it hot!
There is one thing about my cooking style that people notice right off the bat. I do not cook to personal taste. Lets say that a dirty rice recipe calls for a little bit of chicken liver. The chef that is preparing the recipe leaves omits the chicken livers, because the chef does not like the taste of chicken liver. The chef also fears that his clientele will not like chicken liver in the recipe. That is what and experienced chef calls bad logic and bad decision making. Decisions that are made out of fear are never good decisions. Assuming what the clientele likes is faulty logic. Deciding that what is right for ones self must be right for everyone really does not float. When I made dirty rice at restaurants, I made sure that I had chicken livers or duck livers for the recipe and the customers liked the dirty rice so much, that they could not get enough of it. Customers are not ignorant! Customers do appreciate authenticity. Sure, I like spicy hot chile peppers, but I do not make every chile pepper recipe ultra spicy. Many Mexican recipes are only meant to be mildly spicy. Specific traditional chile peppers are required in nearly every Mexican recipe. It is very important for a chef to learn the flavors of the chile kingdom, if that chef wants to become an expert at cooking new world cuisine. When I do post an ultra hot spicy chile pepper recipe, a percentage of the readers of this food blog do get excited! Not many chefs write hot spicy chile pepper recipes, because they fear that some granny from Pennsylvania Dutch country will dislike their cuisine. To hell with that noise! That is living out of fear! That is what menu writing and special du jour boards are all about. A nice variety of items on a menu are great. Designing a menu where every item appeals to everybody is a ticket to only having a dining room full of middle of the road white bread customers. Not every item on a good menu will appeal to everybody. The menu items that meant to appeal to the few do tend to capture the hearts of the few and that equates to customers who return for those particular items again and again, because no other restaurant in the region offers those kind of items! Red hot spicy food is meant to appeal to the few. I do have a reputation for having a taste for the hottest chile peppers that there is. When I make a super spicy hot recipe, it does get noticed by hot chile pepper freaks! Hot chile pepper heads do not really know what the word fear means. Fear is a word for those who have no taste for hot chile peppers! Chile pequin is about the third or fourth hottest chile pepper that there is. Chile pequin has a unique chile pepper flavor and they are popular in Central America. I blended ground chile pequin with two milder chiles to create a nice tasting spicy hot dry rub for this chicken recipe. Orange habaneros are the number one or the number two hottest chile pepper that there is, depending on who you ask. Orange habanero sauce was used to paint the plate in the pictures. Ghost peppers from India are hybrids and natural hybrids from the habanero family of chile peppers, so that does keep habaneros at the top of the list. Anybody that argues that fact should taste a spicy variety of red sevina habanero. Red sevinas can easily equal the heat of a ghost pepper. As a chef, just serving chicken legs is not enough. Chicken legs look much more interesting if simple meat fabrication techniques are applied. By clipping the ankle joint off and sliding the meat down the bone, chicken legs look more plump and the chicken legs cook evenly. The bare bone makes for clean fingers, when chicken legs are eaten as finger food.
Habanero Hot Sauce: Ripe orange color habanero peppers can be found at nearly any asian market, Mexican market or regular grocery store. Wear rubber gloves when handling habaneros, if you have sensitive skin. This recipe is written in a way that requires minimum direct contact with the habanero peppers. A food processor, blender or blending wand is required for pureeing this sauce. The sauce is pureed twice, so it becomes a very smooth consistency. Remove the stems from 1/2 pound of orange habanero peppers. Use a knife to slice halfway through each pepper, but do not cut the peppers in half. Place the peppers in a stainless steel sauce pot. Add enough water to cover the peppers, with 2" of extra water. Add 4 cloves of garlic. Add 1/4 cup of chopped onion. Add 1/2 teaspoon of cumin. Add 1 teaspoon of coriander. Add 1 1/2 ounces of cider vinegar. Add 1 tablespoon of vegetable oil. Add 1 teaspoon of sea salt. Add 3 pinches of white pepper. Place the pot over low heat. Allow the ingredients to gently simmer, till the peppers become soft. (About 1 1/2 to 2 hours.) Allow the liquid to reduce. Only add enough water to keep the peppers covered with 1" of liquid. Remove the pot from the heat and allow the ingredients to cool to room temperature. Puree the ingredients with an electric blending wand, a food processor or a blender. Return the thin puree to the stainless steel pot. Place the pot over low heat. Gently simmer and reduce the thin puree, till is becomes a thin puree sauce consistency. Remove the pot from the heat and allow the ingredients to cool to room temperature. Puree the sauce a second time, so it becomes very smooth. The orange habanero hot sauce should look like the finished product photograph above! The orange habanero hot sauce has a long shelf life, if the sauce is kept refrigerated.
Red Devil Dry Rub: Place 1 tablespoon of ground chile pequin in a small bowl. Add 1 tablespoon of ground New Mexico chile. Add 1 tablespoon of Spanish paprika. Add 1 teaspoon of cumin. Add 1/2 teaspoon of sea salt. Add 1/4 teaspoon of white pepper. Add 1/4 teaspoon of black pepper. Add 1/2 teaspoon of garlic powder. Mix the ingredients together.
Frenched Chicken Legs: Use notched kitchen shears to clip the ankle joint off of 5 chicken legs. Pres the meat down the shin bone, till it forms a ball shape on the knee joint. Use the kitchen shears to clip off any exposed tendons or sinew. Red Devil Dry Rub Chicken Legs: Lightly brush a 3" to 4" muffin pan with vegetable oil. Dredge each chicken leg in the red devil dry rub. Rub and press the dry rub on the surface of the meat. Place each chicken leg in the muffin molds in the muffin pan, so the bare bones point up. Bake in a 300 degree oven, till the chicken legs become fully cooked. (A probe thermometer should read over 165 degrees in the center of the meat.) Allow the chicken legs to cool for 90 seconds, so they reach a safe serving temperature.
Red Devil Dry Rub Chicken Legs with Salsa Habanero: Place the red devil chicken legs on a plate, so the bare bones point up. Use a plastic squirt bottle to paint a streak of habanero sauce on the plate around the chicken legs. Sprinkle some sliced green onion tops on the plate.
Here it is! A spicy hot red devil dry rub chicken legs appetizer for New Years Eve and the football playoff games! I seem to post a few spicy recipes like this every year at this time. Spicy food goes well with beer. Yum! ... Shawna
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