Subj : McMuffin was:fryers To : Shawn Highfield From : Dave Drum Date : Thu Jul 07 2022 05:20:04 -=> Shawn Highfield wrote to Dave Drum <=- SH> I just add pepper to the coleslaw and that's what I get as a rule. DD> Lotsa pepper. And it could use more mayo - but that's a lotta DD> trouble to correct at home. Pepper is easy. Bv)= SH> True enough. DD> In every competition I have seen - from cooking magazine web sites to DD> axe-grinding web sites like "Eat This - Not That" Popeyes chicken DD> sarnies have topped the list .... hands down. A devent, cheap, neck DD> filler alternative is McD's spicy McChicken - which for the $$$ is a DD> bargain. SH> I just never think about the sammich when I do get to go for fried SH> chicken. It's not often as Andrea has to be doing something else. I do SH> on occasion treat myself to the habanaro chicken mcmuffin for SH> breakfast. Never seen, nor heard of the Habanero chicken McMuffin around here so I set my Bing search engine on its path. Seems it's strictly a McDonald's Canada thing. "Spicy habanero sauce, a breaded seasoned chicken patty, a slice of tasty, processed cheddar cheese sitting on a toasted English muffin." I'd certainly try one if offered around here. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: F-16 Afterburner Sauce Categories: Chilies, Spices, Condiments, Sauces Yield: 34 Servings 1/2 Dried Ancho Chile 1 Fresh red Thai Chile 16 Fresh Scotch Bonnet, - Habanero or Red Savina - Chilies; preferably - orange or golden yellow - unless using the Savinas 1 c Coarse chopped yellow onion 4 lg Cloves garlic; crushed 2 tb Fresh Lemon Juice 2 ts Imitation Rum Extract * 1 c White vinegar 1 ts Dried oregano Recipe By: Jennifer Trainer Thompson in "Hot Licks" * You may also use 2 TB dark rum if you have it on hand. Submerge the ancho in a pot of hot water and soak until soft, about 20 minutes. Chop ancho finely and reserve. Roast and peel the Thai chile. Stem, seed, and finely chop the chile. Stem and seed the Scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine the Scotch bonnets with onion and garlic in a food processor and process until very finely chopped. Combine lemon juice, rum extract, and vinegar in a non-reactive pan and bring to a boil. Pour liquid into processor, add the oregano and Thai chile, and process lightly. Add the ancho teaspoon by teaspoon, processing briefly in between, pulsing only enough to obtain a smooth, sauce, highlighted by red flecks. (Over processing or adding too much ancho will result in a redder sauce, which is also quite beautiful.) Refrigerated, this sauce will keep 6 weeks. 2 cups. Serving Ideas : Curtis sez: Try this on blackeye peas for a great snack! NOTES : This recipe has the basic ingredients of a Caribbean hot sauce, although the Scotch bonnet peppers appear in extremis for those who care about flavor but can't get enough heat. The recipe is not named after the Navy fighter plane that starred in Desert Storm, but after the sixteen chilies that create a heat storm of their own in this sauce. In other words, this is a sauce for chileheads whose predictable reaction to all hot sauce is, "oh, it wasn't that hot," because the F-16 takes no prisoners. Though many Caribbean sauces feature one chile type, I also used an ancho and a fresh red chile; I like the fuller tones of the ancho, and the red chile adds a lingering heat to the hit-and-run Scotch bonnet. Perhaps just as important, the red chile contributes brilliant crimson flecks to an otherwise golden sauce, which I like to think of as little warning flags signalling the red-hot heat to come. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. MM Format by Dave Drum - 12 February 1997 Uncle Dirty Dave's Archives MMMMM .... I'm kind of apathetic about plastic cheese. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .