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Adapted
from "The Thrill of the Grill" by Chris Schlesinger
and John Willoughby.
Yield: 4 appetizer servings |
Drink
Suggestion
Milk or Late Bottled Vintage Port
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The
heat source here is the Scotch Bonnet chile pepper, widely accepted
as the hottest commercially cultivated chile pepper in the world.
Many of Chef Schlesinger’s customers think this dish is
just a bit too much. But a handful of others, with sweat coming
off the tops of their heads and eyes as big as saucers, claim
that it's the best thing he’s ever created. The truth lies
somewhere in the middle, and in fact the heat in this dish can
be controlled by using far fewer peppers without impairing the
flavor of the dish.
2 1/2 Tablespoons olive oil
1 yellow onion, cut into a small dice
1 red bell pepper, cut into a small dice
2 bananas, sliced
1/4 cup pineapple juice
Juice of 3 oranges
4 Tablespoons lime juice (about 2 limes)
1/4 cup cilantro, chopped
3-4 Tablespoons finely chopped fresh red or green hot chile
peppers (preferably Scotch Bonnet or Habanero) or 4 to 6 ounces
Inner Beauty Hot Sauce*
1/4 cup Parmesan cheese, grated
2 1/2 teaspoons unsalted butter
1 pound fettuccine
Salt and freshly cracked black pepper to taste
In a large saucepan, heat the oil and sauté the onion
and red pepper in it over medium heat for about 4 minutes.
Add the bananas, pineapple and orange juice. Simmer over medium
heat until the bananas are soft, for 5 minutes.
Remove from the heat, add lime juice, cilantro, chile peppers
or Inner Beauty sauce, and 3 tablespoons of the Parmesan cheese
and mix well.
In 4 quarts of boiling salted water, cook the fettuccine until
al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for
fresh. Drain and put in a stainless steel bowl.
Add the spicy mixture, butter, and mix well. Season with salt
and pepper to taste and garnish with the remaining grated Parmesan.
*Inner Beauty Hot Sauce is available at Dean and Deluca in New
York City at 560 Broadway, Tel: (800) 221-7714. It is also available
from Le Saucier in Boston, Tel: (800) EAT-SAUC. |
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