I was reading on Eyebrows McGee's post how she & Mr. McGee raised some seriously hot peppers in their garden. Mr. McGee decided to whip up an omlette usine these oral pain inducing orbs of goodness and made their home uninhabitable for 30 minutes from the lingering cooking after-effects.
Ah, it reminds me of Pasta From Hell, the almost inedible pasta creation from taste bud torturing Chef Chris Schlesinger of East Coast Grill. Chris was taunted by customers that his hot (spicy) food wasn't hot or hot enough, so this is what he did: Chris Schlesinger's Revenge
This recipe is published in his first cookbook "The Thrill of the Grill" which 15 years or so after it's release, is still one of my favorites. The recipe is below. Let me warn you. If you REALLY think you can handle this (I'm sure you can make it, it isn't that complicated), I warn you right here and now, this is the hottest thing I have ever eaten, could only eat about a 1/4 of a "serving" and it could cause you serious pain. I'm not joking, you make and eat this, its your own doing. I've eaten the hottest wings Buffalo Wild Wings makes and they ain't shit compared to Pasta From Hell. All Emergency room bills are yours. On a side note, I had a cook make this once and stood over the heat a bit too long after adding the habaneros...his eyes started to swell shut. Yeah, he's OK.
Here it is:
Pasta From Hell
From Chris Schlesinger’s book: “The Thrill Of The Grill”
2 Tablespoons olive oil
1 small onion, diced
1 small red bell pepper, diced
2 bananas, sliced
¼ pineapple juice
Juice of 3 oranges
10 habanero peppers, minced*
Juice of 2 limes
¼ cup chopped cilantro
¼ cup Parmesan cheese
2 teaspoons very cold butter
1 pound fettuccine, cooked and drained
In large sauté pan, heat the oil and saute the onion and red bell pepper over medium heat for 4 minutes.
Add the bananas and pineapple and orange juice. Simmer over medium heat for 5 minutes. Add the habanero peppers and cook 1 minute.
Remove pan from heat. Add the lime juice, cilantro and Parmesan cheese. Stir to combine.
Swirl in butter.
Toss with fettuccine.
Serves 4.
* You can lessen the heat of this dish by decreasing the amount of habaneros you put in the sauce.
3 comments:
I've used this web version of the recipe several times without leaving a "thanks", so I thought it was time to do so. I used to eat at the Northeast Grill in Cambridge regularly (Chris' restaurant), and had come to love this dish so much I bought the book.
Having a craving for it while I'm at work and the book is home, this web page came in handy. Thanks!
This stuff is awesome!Better with ghost chilis!Great flavor.great recipe for cutting colds,and flus too.wish someone else thought of that!Too hott for the wimps,Great recipe Chris even the stepped up versions are good,saw it on man vs.food!
years ago I have had the PFH and Eastcoast grill. Hot it was but I finished it, and then ordered it again on my next visit....Certainly one of the hottest dishes I have encountered. Hard to find real hot Habaneros though, I make it at home and most times nowhere near as hot as it was at ECG.
Thai Papaya Salad is also another supper hot option. Must be something with the Papaya cause all other Thai dishes I can handle, this was the one that always seems a few degrees hotter then anything else.
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