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Ok, hold on to your seatbelts, because this one is a real busy one!!! i've never made it, but sounds like it would be very intresting. Sylvia
HEAVEN ON SEVEN CHICKEN VOODOO RIGATONI Chef Jimmy Bannos - Heaven on
Seven Restaurant, 2 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes 2 T. + 1/4 tsp. Angel Dust Cajun Seasoning 1/4 C. extra virgin olive oil 1/2 C. diced yellow onion 1/2 C. diced red onion 1/3 C. thinly sliced green onion, white and green parts 2 T. Roasted Garlic Puree 1/3 C. diced celery 1/2 C. seeded, diced green bell pepper 1/2 C. seeded, diced red bell pepper 1/2 C. seeded, yellow bell pepper 1/3 C. seeded, diced poblano chile 1/4 C. seeded, diced cubanella pepper 1/4 C. seeded, diced banana pepper 1 T. seeded, minced
1 1/2 tsp. seeded, minced habanero chile 1 tsp. seeded, minced jalapeño 1/2 tsp. minced serrano chile 1/2 tsp. seeded, minced fingerhot chile 1 T. honey 1 T. granulated sugar 1 T. light brown sugar 1 T. dark brown sugar 1/4 tsp. Hungarian paprika 1/4 tsp. Spanish paprika 1/4 tsp. chile powder 1/4 tsp. ground allspice 1/4 tsp. ground coriander 1/4 tsp. ground turmeric 1/4 tsp. kosher salt 1/8 tsp. freshly ground black pepper 1/8 tsp. ground white pepper 1/8 tsp. crushed red pepper flakes 1/2 C. peeled and diced ripe banana 1 (8 oz.) can tomato sauce 1 C. water 3/4 C. unsweetened coconut milk 3/4 C. pineapple juice 1/2 C. mango juice 1/2 C. papaya juice 1/3 C. freshly squeezed orange juice 1 T. Key lime or regular lime juice 1 T. Hot as a Mutha hot pepper sauce or habanero sauce 3 T. unsalted butter, chilled and cut into pieces 2 lb. dried rigatoni pasta, cooked according to package directions Season the chicken with 2 tablespoons Cajun seasoning. In a 5-quart Dutch oven, preferably enameled cast iron, heat the Oil over high heat. When oil is hot but not smoking add the chicken And brown for 5 minutes, stirring frequently. Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes. Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes. Add honey, sugars, paprikas, chile powder, allspice, coriander, turmeric, salt, black and white peppers, red pepper flakes, remaining 1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings. Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour. When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl. Serves 8-10 "Keep your heart open to dreams. For as long as there's a dream, there is hope, and as long as there is hope, there is joy in living." Sylvia Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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