(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



Some Like It Hot by Mark Vogel


    1 pound flank steak
    3 tablespoons olive oil
    1 large onion
    5 cloves garlic
    6 roasted poblano peppers, (or bell peppers if you can’t find poblanos).
    ½ cup chopped cilantro
    1 batch of habanero sauce*
    Salt & pepper to taste


First, roast the peppers in the broiler and then peel and remove the seeds. To roast peppers, place your broiler pan as close to the flame as possible and fully heat before adding the peppers.  You want fast, intense heat to char the skin but not the underlying flesh. Turn the peppers as each side turns black. Then place them in a covered container to allow them to steep.  After cooling the seeds and stems can be easily removed. Place the peppers aside and continue with the recipe.

     Pound each side of the steak with a meat tenderizer and then sprinkle with salt and pepper. Sear each side in a sauté pan in the oil.  The moment it’s browned flip it, and then remove it as soon as the other side is browned. Set the steak aside. In the same pan, sauté the onions and roasted peppers until just soft and then add the garlic.  Sauté 1-2 minutes and then add the habanero sauce and half of the chopped cilantro.  Simmer briefly. Add the steak and continue cooking until desired doneness, (medium rare is just moments away).  Add the remaining cilantro at the end. Add salt and pepper to taste. Serve with warm tortillas for dunking in the sauce.


    • 1 cup water
    • 1/3 cup of red wine vinegar
    • 1-3 fresh or dried habanero peppers, depending on how hot you like it.
    • 1 large red bell pepper
    • 1 tablespoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon salt

Chop up the bell and habanero peppers, (or grind the habaneros if using dried).  Bring all of the ingredients to a boil, and then simmer for 8-10 minutes.  Finally, puree the mixture in a blender.  Here are some recipes you can use it in. If you want to try these recipes but don’t want the heat, just eliminate the habaneros from the sauce mixture. You will still have a delicious red bell pepper sauce.


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages