Spicy Ginger Chili Lemonade Recipe

                                                  Spicy Ginger Chili Lemonade Recipe                         
                                                                             

 

The allure of lemonade is in its balance between sweet and tart, this recipe has the loving addition of heat, especially in the form of a spicy chili ginger syrup.

The kick from a homemade fresh chili ginger syrup amps up the addictive quality of this warm weather beverage. It's that sweet-sour combination that comes through first, while the heat settles in at the end of the gulp.

You know that sensation while eating spicy food where, after one bite, you immediately want to take another? Well, replace "bite" with "sip" and that describes the experience of drinking this lemonade.
Sweet, sour, heat, repeat.

Spicy Chili  Ginger Lemonade

Makes 11 (1-cup) servings

10 ounces fresh ginger
2 cups sugar
10 cups water, divided
2 cups freshly-squeezed lemon juice (from about 15 lemons) 
1 teaspoon of Trinidad Scorpion Moruga Powder. ( You can replace with Carolina Reaper, 7 Pod chili peppers or the range of trinidad scorpion chili peppers from www.firehousechilli.com ) 
Peel the ginger and chop into roughly 1/4-inch pieces. Combine the ginger, sugar, and 4 cups of the water in a medium pot over high heat. Bring to a boil, reduce the heat to medium, and simmer for 45 minutes. Strain the syrup through a fine mesh sieve, pressing on the ginger with the back of a spoon. You should have about 3 cups of syrup. Cool to room temperature.
Combine the lemon juice and remaining 6 cups water in a large pitcher or pot. Stir in all of the ginger syrup. Chill before serving or serve over ice.

Recipe Notes

• Feel free to adjust the amount of simple syrup based on your personal taste.

Trinidad Scorpion Moruga Chili Pepper
Firehouse Chilli Trinidad Moruga Scorpion is  100 times hotter than any other Chili. The key to this chili pepper is the whole culinary experience. Used in moderation you will get the holy experience of the capsaicin rush(has been described as a edible version of sky diving) and the unique sweet-hot tender fruity and floral flavor.
Firehouse Chilli Trinidad Scorpion Moruga is directly sourced from the island of Trinidad and Tobago. This ensures a higher purity, aroma, flavour and capsaicin (heat) content.
www.firehousechilli.com for all your hot chili pepper requirements .

Yellow version of the Trinidad Moruga Scorpion red is available. It has a nice fruity flavor and sweeter than it's red relative and has a citrus kind of taste with slightly less heat than Trinidad Scorpion Moruga Red 

Trinidad Scorpion Moruga Chili Pepper. Tender-Sweet Thai Ribs

Trinidad Scorpion Moruga Chili Pepper. Tender-Sweet Thai Ribs

 

These oven-baked ribs are tender, fall-off-the-bone delicious with a sticky-sweet Thai sauce that absolutely hits the spot. It's the baking technique that makes them so tender and the special Thai sauce that makes them so delicious. Simply roast covered in the oven and meanwhile make the sauce on your stovetop, then put them together just before serving. An exquisite dish that's a treat for everyone, including the kids. Tip: Don't be tempted to rush the baking time or turn up the oven - the key to tender ribs is all in the 'slow food' baking time. ENJOY!

Ingredients
•
1 rack of pork ribs (1.5 to 2 lbs)

•1.5 cups good-tasting stock
•2 Tbsp. soy sauce
•1 Tbsp. fish sauce
•1/4 cup diced onion
•5 whole cloves garlic
 1 teaspoon of Trinidad Moruga Scorpion Chili pepper
•1 bay leaf
•SAUCE:
•1/2 cup rice vinegar (or substitute white vinegar)
•1/2 cup packed brown sugar
•1/2 cup stock
•1 Tbsp. Trinidad Moruga Chili pepper flakes
•1 Tbsp. fish sauce
•1 Tbsp. soy sauce
•1 tsp. dark soy sauce(or substitute 1 extra Tbsp. regular soy sauce)
•3 tsp. cornstarch


Prep Time: 10 minutes
 Cook Time: 120 minutes

Total Time: 130 minutes
 Yield: SERVES 2-3 with rice


Preparation
1.Preheat oven to 325 degrees. Rinse ribs and set in a long, flat baking dish. Add stock, soy sauce, fish sauce,Trinidad Scorpion Chili Pepper powder, onion, garlic, and bay leaf. Flip ribs so 'meaty' side is facing down. Cover dish tightly with foil and bake 1.5 to 2 hours.
2.Meanwhile make the sauce. Place vinegar and brown sugar together in a small pot over high heat. Boil hard 10 minutes or until it has reduced and begins to form bubbles (vinegar will smell pungent while it burns off). Add stock, Trinidad Scorpion chili, fish sauce and soy sauces. Stir as you bring to a boil.
3. Place cornstarch in a cup and add 3 Tbsp. water. Stir to dissolve and add this to the sauce. Stir well and simmer until sauce has thickened (about 2 minutes). Taste-test for a balance flavors (sauce should taste sweet than sour, with a zing of spice and pleasant saltiness). Add more sugar for added sweetness, more fish sauce if not salty or flavorful enough, or more chili for increased spice.
4. When ribs have reached desired tenderness, remove from oven and carefully pour off most of the liquid, reserving 2-3 Tbsp., and keeping the garlic and onion. Turn ribs so meaty side is facing up. Pour sauce over and serve with plenty of Thai jasmine rice. Optional garnish: sliced green onion is delicious sprinkled over.

Variations: I sometimes add fresh mango which works beautifully with the pork. After pouring off the liquid from ribs, pour over 3/4 of the sauce, reserving 1/4. Dice up 1 fresh or canned mango, sprinkle some over each portion of ribs, then top with remaining sauce. you can also use Carolina Reaper, 7 pot Douglah, Brain Strain, Jonah Chili Pepper and ENJOY!

www.firehousechilli.com for all your hot chili, chilli flakes, chili powders.

Trinidad Scorpion Chili Scallops Recipe
Trinidad Scorpion Chili Scallops are sweet, tender and delectable .This is a gourmet dish with a Chili Hit.

1 lb. scallops

1 Trinidad Scorpion Dried Chili Pod, cut thinly

All-purpose flour - to coat

2 cloves garlic – minced

1/4 cup real butter

1 cup fresh tomatoes, diced

1/4 cup minced mixed fresh parsley & Coriander

1 Tbls. lemon juice

salt and pepper - to taste

Serves: 4
Cooking Time: 10 mins

Directions

1. Dry scallops with paper towels and dust lightly with flour.

2. Sauté garlic and Trinidad Scorpion Dried Pod in butter for 1 minute, then add scallops and sauté until golden(do not overcook the scallops they take seconds).

3. Stir in tomatoes, parsley, lemon juice, salt, and pepper.

4. Remove from pan immediately and served on a plate of freshly cooked spaghetti or garden salad

Your Trinidad Scorpion Chili pepper is available at www.firehousechilli.com