Side Pannel
The Dreaded Red Menace
Ingredients List
- 3 Dried Habanero Chilies
- 1 tb Grated Orange Zest
- 1 c Raspberry Vinegar
- 1 1/2 c Unsweetened Raspberries
- -Fresh Or Frozen
- 1/3 c Fresh Orange Juice
Directions
First let me say that this is not my recipe. It was created by Jim
Tarantino as a method of adding some red color to another of his unusual
and exciting sauces, Yellow Hell Marinade, which is used in a dish he
created called "Mango Shrimp from Hell." I made the Dreaded Red Menace some
evenings ago and absolutely fell in love with it. I think it's a
masterpiece of creativity and simplicity. My dinner companion, a young lady
relatively inexperienced in the ways of cooking and spicy foods, felt that
the Dreaded Red Menace was a little much. You be the judge, but definitely
try it! There's a variation on this sauce called the "Smoky Red Menace"
and it uses 3 - 4 dried chipotles instead of the habaneros. Here's what
Jim Tarantino says about this sauce:
"For Philadelphia's Book and the Cook event, I wanted to streak some red
sauce paint through pools of Yellow Hell marinade for a dish called Mango
Shrimp from Hell. Well, the red sauce never made it to the shrimp ~ it
tasted so good that we marinated chicken breasts with it instead. People
are initially fooled by the sweet raspberry flavor, but this marinade packs
a fair amount of heat. We started referring to the marinade in the
restaurant as the "Dreaded Red Menace." It's wonderful as a dipping sauce
too."
One of the reasons I made this sauce when I did was because, in the
directions for the recipe, Tarantino mentions that one should use the
plastic, or dough, blade in the Cuisinart when pureeing the raspberries. I
wanted to see just how true his comment was, since there was some
discussion of the issue on CIS. I pureed the berries in two batches, one
with the steel blade and the other with the plastic blade. Jim Tarantino
clearly speaks from experience. Use the plastic blade for raspberries and
other similar berries.
Combine the chiles, orange zest, and vinegar in a heavy nonreactive pot and
bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the
solids. Return the vinegar to the saucepan. Puree the raspberries in a food
processor fitted with a plastic dough blade. (A steel blade will crush the
seeds, which will lend a bitter taste to the food.) Then strain. Add the
raspberry puree to the vinegar and simmer over low heat for 20 minutes.
Cool to room temperature and add the orange juice. The marinade will keep
in the refrigerator in an airtight jar for 1 to 2 weeks.
Yield: 1 1/2 cups
Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours.
From the book "Marinades" by Jim Tarantino
Tarantino as a method of adding some red color to another of his unusual
and exciting sauces, Yellow Hell Marinade, which is used in a dish he
created called "Mango Shrimp from Hell." I made the Dreaded Red Menace some
evenings ago and absolutely fell in love with it. I think it's a
masterpiece of creativity and simplicity. My dinner companion, a young lady
relatively inexperienced in the ways of cooking and spicy foods, felt that
the Dreaded Red Menace was a little much. You be the judge, but definitely
try it! There's a variation on this sauce called the "Smoky Red Menace"
and it uses 3 - 4 dried chipotles instead of the habaneros. Here's what
Jim Tarantino says about this sauce:
"For Philadelphia's Book and the Cook event, I wanted to streak some red
sauce paint through pools of Yellow Hell marinade for a dish called Mango
Shrimp from Hell. Well, the red sauce never made it to the shrimp ~ it
tasted so good that we marinated chicken breasts with it instead. People
are initially fooled by the sweet raspberry flavor, but this marinade packs
a fair amount of heat. We started referring to the marinade in the
restaurant as the "Dreaded Red Menace." It's wonderful as a dipping sauce
too."
One of the reasons I made this sauce when I did was because, in the
directions for the recipe, Tarantino mentions that one should use the
plastic, or dough, blade in the Cuisinart when pureeing the raspberries. I
wanted to see just how true his comment was, since there was some
discussion of the issue on CIS. I pureed the berries in two batches, one
with the steel blade and the other with the plastic blade. Jim Tarantino
clearly speaks from experience. Use the plastic blade for raspberries and
other similar berries.
Combine the chiles, orange zest, and vinegar in a heavy nonreactive pot and
bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the
solids. Return the vinegar to the saucepan. Puree the raspberries in a food
processor fitted with a plastic dough blade. (A steel blade will crush the
seeds, which will lend a bitter taste to the food.) Then strain. Add the
raspberry puree to the vinegar and simmer over low heat for 20 minutes.
Cool to room temperature and add the orange juice. The marinade will keep
in the refrigerator in an airtight jar for 1 to 2 weeks.
Yield: 1 1/2 cups
Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours.
From the book "Marinades" by Jim Tarantino
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