The Peppermaster: taking the fear out of chillies
At 9:00 this morning, the First Annual Chile Fiesta gets underway in Ste-Anne-de-Bellevue.
It will be presided over by a man who's known as the Peppermaster.
His real name is Greg Brooks. He's the owner and executive chef of his own line of Peppermaster hot sauces in Rigaud. And Greg says he's been eating, working with and selling hot chillies since he was 8 years old in the Bahamas.
This morning he's here to demystify the chilli pepper for those of us who fear them.
**Once you've finished listening, go to Greg's Pepper Popper recipe on the next page!
(Photo of Greg with scorpion chilli pepper; courtesy of Greg Brooks)
(For these Pepper Poppers, habaneros are used traditionally, but try them with any pepper you have, even habaneros!)
Split the pepper down the middle and discard the seeds and membranes.
Force some cold cream cheese into the pepper, shaping it to recreate the whole pepper.
Dip into an egg wash, then the flour mix. Dip back into the egg wash and then coat with seasoned bread crumbs.
Make as many as you have patience for and keep cold until ready to cook.
Deep fry at 365F for about one minute. (Cooking too long makes the cheese melt and it will leak through the coating into the deep fat, where it will begin to spit and sputter.)
Remove from the fat immediately and lay on absorbent paper.