This week’s recipe features the small yet mighty white habanero which was a new pepper in my garden this summer. I really enjoyed the garlicky undertones however it was very mild which is why the ratio of garlic to pepper in the ingredients list below is so dramatic.

I first used the marinade as a spicy salad dressing, mixing in some olive oil, minced shallots, honey, salt, and pepper, then, decided to try it as a marinade to tenderize a tough cut of meat like a skirt steak. It was an excellent choice. The meat picked up just enough heat from the marinade to taste, but it was very subtle, and the acid in the vinegar helped to break down the meat’s tissue, allowing the steak to absorb a lot of the liquid, hence making the meat very tender and juicy.

When I considered what to pair with the steak, I wanted something that could stand up to the heat, so I made a dirty rice with more of the white habanero to continue the heat trend. Again it was subtle and tasted delicious with the accompanying tender onions, sweet bell peppers, and crispy bacon.

Continue reading →