Recipes

Chilion steak potato (dip)

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Chilion steak potato (dip)

Take 20-24 potatoes, clean and wash them. Slice them up then add salt and pepper with the combination of two pinches of Habanero powder.

Then place them in a preheated oven, on 180 degrees, cook for 25-30 minutes and sprinkle them at least twice, slightly with extra virgin olive oil.

They are ready to be taken out when the outside is perfectly golden. Optionally, I always decorate the potato with some fresh thyme which enhances the flavors as well.

I serve this with two different sauces: one of them is the Chilion Habanero; the other one is a soft, cream-based sauce spiced up with Chilion Jolokia sauce.

Sometimes, nothing can be better than such a simple finger food with two hell-of-a-sauces!

Chilion Spareribs

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Chilion Spareribs

Take some good quality meaty ribs, add salt and pepper then cover it with your preferred spices.

Heat the oven up to 180 degrees and before putting the meat in, pour 2,5 dl beer under it. Do not forget to cover it with aluminum foil.

Depending on the size of the meat, keep it in the oven for 2,5 – 3,5 hours so that it will become crispy and juicy. Let it cool then cut the ribs into pieces.

Mix the Chilion Habanero with some brown sugar or honey and coat the meat with a thick layer. Then heat up the oven to 220 degrees and make it crispy.

Personally, I recommend some dip sauces and steak potato as garnish. If you have the desire to boost it up even more, dip your meat in the Habanero 4X. You will never forget that dinner!

Chilion Beef Steak

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Chilion Beef Steak

Take 4-6, approximately 180-220 g, slices of beefsteak or sirloin. (If you take it directly from your fridge then leave it for some hours to reach room temperature).

One side with only pepper and salt, the other side with a thin layer of Habanero 4X.

Then heat the pan up to the max, and fry the side with the Habanero for 2 minutes without moving, or pushing the meat; then flip the side and fry that for an extra 1 minute (medium rare).

Leave the meat to rest for at least 15 minutes wrapped in aluminum foil so that it can slowly absorb that delicious gravy. It makes the meat even more tender and succulent.

Chilion Roulette Chicken wings

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Chilion Roulette Chicken wings

A challenging dinner with your family or friends, sweat is guaranteed!

Take at least 15-18 fresh chicken wings from your local butcher, with or without the skin based on the family’s or the buddies’ preferences. It is as easy as it sounds. Add only salt, pepper, chicken spice; then put some Chilion Jolokia and Habanero on each piece. Leave it in the marinade for 2-3 days in the fridge. Before putting it into the oven, let set on room temperature for some hours. To intensify the flavor, take 3-4 wings and boost them up with a thick layer of 100% Chilion Jolokia powder.

After cooking the outside crispy, serve it fresh and hot. After a couple of beers or glasses of wine, everyone will carefully select their wing. The ones who take an extra-powdered wings are the ‘loser of the Roulette’. You will see how this will boost up the mood of the players.

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