Chicken Voodoo Rigatoni

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There are many ingredients in this recipe. Please read the entire recipe before you start.

Ingredients

  • 2 pounds boneless, skinless chicken breasts,
    cut into ½ inch cubes
  • 2 tablespoons plus ¼ teaspoon Angel Dust
    Cajun Seasoning
  • ¼ cup extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red onion
  • 1/3 cup thinly sliced green onion, white
    and green parts
  • 2 tablespoons Roasted Garlic Puree
  • 1/3 cup diced celery
  • ½ cup seeded, diced green bell pepper
  • ½ cup seeded, diced red bell pepper
  • ½ cup seeded, yellow bell pepper
  • 1/3 cup seeded, diced poblano chile
  • ¼ cup seeded, diced cubanella pepper
  • ¼ cup seeded, diced banana pepper
  • 1 tablespoon seeded, minced Fresno chile
  • 1 ½ teaspoons seeded, minced habanero chile
  • 1 teaspoon seeded, minced jalapeno
  • ½ teaspoon minced serrano chile
  • ½ teaspoon seeded, minced fingerhot chile
  • 1 tablespoon honey
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto package directions

Instructions
  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto 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, tumeric, salt, black and white peppers, red pepper flakes, remaining ¼ 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.

Hot Habanero Mango Bulgue Salad

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Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world’s hottest chile — remember you can always add more, but it’s hard to take away the heat if you add too much.

Ingredients

  • 1 cup bulgur wheat

  • 1 3/4 cup boiling water

  • 2 mangoes, peeled, seeded and diced

  • 1/2 cup carrot shredded

  • 1/2 cup red bell pepper, cut into strips

  • 1/2 cup cucumber, peeled and sliced

  • 1/2 cup celery, thinly sliced

  • 1/4 cup green onion, thinly sliced

  • 3/4 cup diced papaya

  • 1 tablespoon fresh lime juice

  • 1/4 cup sweet rice vinegar

  • 2 tablespoons chile oil

  • 1/8 teaspoon fresh ginger, grated

  • 1/8 teaspoon pressed garlic

  • 1/4 habanero chile, seeds and stem removed, minced (or more to taste)

Instructions

Place the bulgur and boiling water in a microwave-safe casserole dish. Cover the dish and microwave on high for 5 minutes to hydrate. Remove the bulgur from the microwave and set aside to cool. In a large bowl, place the mangoes, carrot, red bell pepper, cucumber, celery, and onion.

Put all of the rest of the ingredients in a food processor and blend until smooth.

Add the cooled-down bulgur to the vegetable bowl, then pour the dressing over the entire mixture. Stir gently to coat and serve immediately.

Horseradish-Cilatro Tomato Vinaigrette

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Horseradish is often overlooked as a viable hot and spicy ingredient. However, any one who has ever eaten something prepared with a healthy helping of horseradish will attest to its hot and potent powers! This recipe is an adaptation of a classic from the Horseradish Information Council. Serve over any prepared salad.

Ingredients

  • 1/2 cup fresh roma tomatoes, peeled and seeded

  • 1 tablespoon vinegar

  • 2 teaspoons prepared horseradish

  • 1 teaspoon honey

  • 2 tablespoons tomato paste

  • 1 tablespoon fresh cilantro, minced

  • 1/4 teaspoon black pepper

  • 1 teaspoon Dijon-style mustard

  • 1/4 teaspoon habanero powder

  • 1/2 cup olive oil

Instructions

Combine all of the ingredients except the olive oil in a blender jar. Blend until smooth. While the blender is still running, slowly add the olive oil until the dressing is well combined and thick. Cover and leave at room temperature.

Santa Fe Serrano Dressing

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It is necessary to make small batches of this dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won’t last that long anyway. We have found that using Champagne vinegar adds zest without the harshness associated with other types of vinegars. For a tasty and unusual touch, serve the dressing over cooked chilled vegetables, such as fresh asparagus or artichokes.

Ingredients

  • 1 ripe avocado, peeled, seed removed, and cut into quarters

  • 2 tablespoons Champagne vinegar

  • 1/4 cup water

  • 1/2 cup unflavored low-fat yogurt or sour cream

  • 2 tablespoons cilantro

  • 1/4 teaspoon salt

  • 1 teaspoon sugar

  • 1 clove garlic

  • 1 fresh serrano chile, seeds and stem removed

Instructions

Place all of the ingredients in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Use as soon as possible; store, covered tightly in the refrigerator until ready to use.

Creamy Jalapeño Dressing

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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

Ingredients

  • 1 small bunch parsley, washed and drained

  • 1 bunch watercress, washed and drained

  • 1/2 cup canola oil

  • 1/2 cup olive oil

  • 1 clove garlic

  • 1/3 cup tarragon vinegar

  • 2 jalapeño or serrano chiles, seeds and stems removed

  • 2 shallots, cut in fourths

  • 2 teaspoons dry mustard

  • 1 tablespoon horseradish

  • 1 teaspoon soy sauce

  • 1/4 cup plain yogurt

Instructions

Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.