Herb Crusted Chicken

3/4-cup fresh bread crumbs
1-tablespoon fresh minced thyme
1 tablespoon fresh rosemary
1/4 teaspoon salt, ground black pepper to taste
4 skinned and boned chicken breasts halves
1 egg white, lightly beaten
1 tablespoon olive oil
Hot and Sweet Amazon pepper Sauce

Preheat oven 350

On a plate, mix well breadcrumbs, herbs and spices, salt and black pepper to taste. Brush chicken breasts with egg white. Press crumb mixture to coated chicken breasts. Heat olive oil over medium heat in a skillet. Sauté chicken, crusted side down, until golden brown, (about two minutes). Gently turn chicken and cook for another 2 minutes. Place skillet in oven until chicken is cooked through, about another 5 - 8 minutes. Remove from oven.

Serve with rice and a tasty salad or spinach and potatoes. Drizzle Hot n' Sweet sauce over breaded chicken for a saucy taste.
Make four servings. Preparation time: 20 minutes

Spicy Fusilli with Grilled Shrimp

1 tablespoon olive oil
8 ounces fusilli
16 medium shrimp, peeled and deveined
8 yellow tomatoes, peeled, seeded and chopped
1 cup chopped fresh parsley
3 tablespoons basil leaves
Salt and ground black pepper to taste
Green Amazon Pepper

Cook fusilli al dente, according to package directions. Drain and cool. Heat 1-tablespoon olive oil in small saucepan. Sauté shrimp 3 to 4 minutes until cooked through, but still tender. In a large bowl, combine all ingredients and toss. Season with salt and pepper to taste. Serve at room temperature.

Add a few drops of Green Amazon Pepper to taste for a rich flavor

Make 4 to 6 servings. Preparation time: 30 minutes

Caribbean Soup

A. 1/2 pound costillitas
1/2 pound pork with bone

B. 3 quarts water
1 tablespoon salt

C. Chop:
1 onion, peeled
2 tomatoes
1 green pepper, seeded
10 sweet chili peppers, seeded
3 leaves cilantro (coriander)
2 echelons
2 ears fresh corn, halved
Black pepper to taste
4 garlic cloves, peeled

D. Pare and Chop:
1/2 pound white yucca
1/2 pound pumpkin or squash
1/2 pound potatoes
1/2 pound ñame
1/2 pound sweet potatoes
1 green plantain
2 ripe plantains

E. 1 tablespoon salt
Red Amazon Pepper Sauce

Clean and wash meat with salted water, cut into large pieces. Wash bone. In a large kettle, combine ingredients in A, B, and

C. Heat to boil. Cover and reduce heat to moderate. Add vegetables included in D. Mix thoroughly Cover kettle and cook moderate for 45 minutes. Add salt and lemon to taste.

Add Red Amazon pepper to taste.

Servings: eight Preparation time: 2 hours.

Mussels in Coconut Sauce

2 LB mussels
4oz coconut cream
4fl oz white wine
1 tsp. garlic puree
1tbsp brown sugar
Sprinkle fresh thyme/ herbs
Green Amazon Pepper Sauce

Place all ingredients in a large saucepan and bring to boil. Cover and reduce heat for 8 minutes. Serve on large plate and garnish/sprinkle fresh herbs and Green Amazon Pepper.

Serves: four

Passion fruit Chicken

Four chicken breasts

1 tbsp. all seasoning
8 oz concentrate passion fruit juice
7 oz chopped tomatoes
Four basil leaves
1 tbsp. brown sugar
1 tsp. Hot n' sweet Amazon Pepper Sauce
1/2 tsp. salt
1 tbsp. olive oil

Coat the chicken breasts with all seasoning for 1 hour to marinate.

Pour the fresh passion fruit juice in a sauce pan to mix with the tomatoes, basil, brown sugar, Hot n' Sweet Amazon pepper Sauce, and salt.

Bring to boil, stirring, then cover and simmer for 5 minutes.
Heat olive oil in a large frying pan fry the chicken until well cooked. Add passion fruit sauce and simmer for 3 minutes.

Note: you can also use mango or tamarind instead of passion fruit.

Serves 4

Anchovy and Curry Canapés

1 can of fillet anchovies
1/4 butter
1 tsp. blue cheese
1 tsp. curry powder
Green Amazon Pepper sauce

Finely cut the contents of one can of anchovy fillets with 1/4-cup butter, 1 teaspoon crumbled blue cheese, and one-teaspoon curry powder. Add a drop or two of green Amazon pepper Sauce (to taste), and spread on toast fingers. Make 8 to 12 canapés.

Steak Pimienta

6 club steaks
2 tablespoons coarsely ground black pepper
Salt
6 teaspoons butter
Red Amazon Pepper Sauce
Worcestershire sauce to taste
Lemon juice to taste
2 tablespoons cognac (optional)
Chopped parsley
Chopped chives

Sprinkle the sides of each steak with pepper and, press the pepper into the meat. Let stand 30 minutes.

Sprinkle a light layer of salt over the bottom of a heavy skillet. Turn the heat to high and when the salt begins to brown, add the steaks. Cook until well browned on one side. Turn the steaks and lower the heat to moderate and cook for one more minute. Adjust the heat and time to cook the steaks to preference.

Place a teaspoon of butter on each steak and add green Amazon Pepper Sauce, Worcestershire and lemon to taste.

Turn the heat to low, blaze with cognac and transfer steaks to platter. Swirl the sauce in the skillet and pour over the meat. Sprinkle the steaks with parsley and chives.

Servings: six

Chili con Carne

3 tablespoons butter or olive oil
1 large onion
Two cloves garlic
One pound chopped beef
3 cups water
11/3 cups tomatoes
1 green pepper
1/2 teaspoon celery seed
1-2 teaspoon Red Amazon pepper Sauce
1 teaspoon cumin seed
1 small bay leaf
2 tablespoons chili powder
1/8 basil
11/2 teaspoon salt

Heat the butter in a skillet, add the onion, garlic, and sauté until golden brown. Add the meat and brown.

Transfer the meat mixture to a large saucepan and add the remaining ingredients. Bring to a boil; reduce the heat and simmer, uncovered until the sauce is as thick as desired. If desired add one can kidney beans before serving.

Make four servings

Caribbean Lemon Dressing

Grated peel of 2 lemons
1/4 cup lemon juice
11/2 teaspoon salt
1/8 teaspoon red Amazon pepper sauce
2 cloves garlic, minced
2/3 to 3/4 cup olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried mustard
1 teaspoon sugar
1/2 teaspoon paprika

Combine all the ingredients in a jar with a tight-fitting lid. Refrigerate and shake well before using. Serve with fruit salads and cottage cheese, or with a salad made by alternating slices of tomatoes, sweet onions, cucumbers and sweet pepper rings.

Make about 1 cup.

India Catalina Dressing

1/2 teaspoon paprika
1/2 teaspoon Green Amazon pepper Sauce
1/2 teaspoon English mustard
1/2 cup mayonnaise
1 tablespoon cream

Add the paprika, green Amazon pepper sauce and mustard to the mayonnaise and fold in the cream. If a lighter dressing is desired, the cream may be whipped. Use for hearts of lettuce and romaine.

Make about 1/2 cup.

Grilled Fresh Tuna

Six half-pound tuna steaks, each 1 inch thick
1/2 cup olive oil
Lemon juice (2 lemons)
1 clove garlic, finely chopped
Salt and freshly ground pepper

Green Amazon pepper sauce
Marinate the tuna steaks for an hour or more in a mixture of olive oil, lemon juice, garlic, salt and pepper to taste.

Grill the tuna over charcoal or in a preheated broiler, basting well with additional oil. Cook eight to ten minutes, turning once. Remove to a hot platter and serve with hollandaise sauce or melted butter and lemon.

Add few drops of green Amazon pepper sauce to taste.

Make six servings.