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Hot stuff!
Hot stuff!

Norman Van Aken, © Copyright, 2000

This is a punchy, spicy, herbaceous mixture that I learned from the cuisine of Barbados. You can make it and put it on some chicken and grill it for a simple, potent meal. Save any not used for another time.

Yield: 1 ½ Cups

1/2 Cup virgin olive oil

Juice of two limes

1/4 Cup, packed fresh thyme leaves, roughly chopped

1/4 Cup, packed fresh sage leaves, roughly chopped

1/4 Cup, packed fresh basil leaves, roughly chopped

3 large cloves garlic, peeled and minced

2 Scotch bonnet chilies, stem and seeds discarded, minced

6 scallions, trimmed, and roughly chopped

3 inner stalks celery, diced small

1 teaspoon hot paprika

1/2 " ground cloves

1/2 " " mace

1/2 " kosher salt

Cracked black pepper, to taste

Place the olive oil, lime juice, herbs and garlic into a blender and make into a fairly smooth paste. Now place this in a bowl and set aside a moment.

Add the scotch bonnets, scallions and celery to the herb paste. Stir in the paprika, cloves, mace, salt and pepper. Reserve until needed.

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Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.