Cumari Pepper Hot Sauce



1 cup Cumari Peppers (they are a little bigger than a pea) 30 – 50k SHU
2 tablespoons apple cider vinegar
1 thin sliced fresh apple (sweet kind)
½ tsp Turmeric seasoning
3 tablespoon sugar
2 – 3 tablespoons honey
¼ cup onion
3 cloves garlic


  1. Heat everything in a skillet for about 5 minutes or so.
  2. Blend everything up in a blender until smooth.

Use on eggs, fish, chicken, or pork.

This is one of my favorite sauces. It doesn’t stay around too long before everyone eats it up.

Trinidad Scorpion HOT Sauce

by Richard Elzey



3 Trinidad Scorpions, Chopped
1  15 oz can Peaches
¼ cup of honey or cane syrup
¼ cup of brown sugar
1/2 cup Raisins
1 cup Onion; minced
4 cl Garlic; minced
1/2 t Turmeric
1/4 cup vinegar


Bring everything to a boil together in a pan; lower heat and simmer 5 min. puree in blender. It has a sweet but HOT flavor, good for most any meats, fish, eggs, etc.

I love this and the Butch T Hot Sauce. You can change out the fruit to apples, pineapple, Mangos, oranges, pears, etc. Try one batch with honey the other with cane syrup, slightly deferent flavors.

Cuban White Rice

or at least she was Cuban who told me how to do this?

White Rice:

What you need:

1 1/4 cup water (per cup 1 1/2 of rice)
1 teaspoon kosher salt (may be a little less)
1 1/2 cup mahatma extra long grain rice
3 tablespoons canola oil

  1. Start by boiling water and adding salt
  2. When the water begins to boil, add the rice and lower the heat to low. Cover the pot after it begins to boil.
  3. Wait 20 minutes, and then add 3 tablespoons of canola oil. Stir the rice well and make sure it’s not sticking to the sides.
  4. Then cover the rice again and leave on low heat until you’re ready to serve

Cooking tips:

After adding salt, taste water to make sure it isn’t too salty & a Hitachi rice cooker is best!


Cuban-Style Chicken

A nice Cuban girl gave me this recipe… it’s Awesome!

Cuban-Style Chicken:

What you need:

One package of drum sticks
One package of breasts
Complete seasoning
Onion powder
Garlic powder
Tin foil
Casserole dish
Line pan with tin foil to avoid a mess

Pre-heat overn to 350 degrees

Clean the chicken well, but do not remove skin

Marinate the chicken with complete seasoning, mojo, and cumin. Cover all of the chicken with the seasonings, but make sure to go easy on the cumin.

Let marinate for at least one hour (2 is even better)

When you place the chicken in the pan add some of the mojo from the marinade on to each piece of chicken.

Cover the chicken with foil, and let cook for 50 minutes. If the chicken still isn’t cooked after 50 minutes, set the oven to broil for 5-10 minutes

Cooking tips:

A 9×13 pan works well for this dish. Glass pans are preferable.
Remove immediately after it’s done to avoid chicken drying out.


Beef and Noodles with Mushroom Gravy

We have this for dinner and it was so good I just had to share… Everyone in the family + my brother-in-law and niece loved it! 5 stars from the family!

Beef and Noodles with Mushroom Gravy


3lbs – Stew Beef
3 Cups – Water
2 TBS – Beef Base
2 tsp – Black Pepper
3 tsp – Granulated Garlic
3 tsp – Worcestershire Sauce
1/4 Cup – Dried Minced Onion
15oz Can – Mushrooms with Juice
2 TBS – Corn Starch + 1/4 cup of water = Corn Starch Slurry


1. Brown beef over medium high for 5 minutes.
2. Add water, beef base, pepper, garlic, Worcestershire, onions and mushrooms.
3. Bring to a simmer and cover for 1 hour or until the meat is fork tender but not falling apart.
4. Stir in corn starch slurry until thickened.

Enjoy over egg noodles!

Crock Pot Boiled Peanuts


1 1/2 quarts uncooked (raw) peanuts
1/2 cup salt
2 1/2 quarts water

for Cajun Style: (add these)
1 (3 ounce) package dry crab boil (such as Zatarain’s Crab and Shrimp Boil)
1 tablespoon garlic powder
1/2 cup red pepper flake
2 tablespoons Cajun seasoning

1. Wash Peanuts until water runs clear.
2. Place peanuts in crock pot and let soak overnight.
3. Add salt / water; stir. (add Cajun Spices)
4. Cook, covered, on high until soft (took 24 hours for me).
5. Add additional water during cooking, if necessary, to keep peanuts covered.

These are pretty awesome. The only problem I had is waiting until they were done. The original directions didn’t tell me to soak overnight, and it said to cook for only 7 – 8 hours. After 12 hours they were still hard. Plus it took more seasoning to spice them up than what it said to use.

Everyone loved the boiled peanuts.

Pecan-Maple Chicken

PREP: 5 min COOK: 12 min

  • 4 boneless skinless chicken breasts (about 1 1/4 lbs)
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 2 tablespoons maple-flavored syrup
  • 1/2 cup pecan halves
  1. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4 inch thickness.
  2. In 12″ nonstick skillet melt butter with salt over medium heat. Cook chicken in butter 1 to 2 minutes, turning once, until brown.
  3. Stir in maple syrup and pecans. Cook 8 to 10 minutes, turning chicken once and stirring pecans once or twice, until chicken is no longer pink in center.