*  Exported from  MasterCook  *
                           THE DREADED RED MENACE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sauces                           Spices
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Dried Habanero Chilies
    1       tb           Grated Orange Zest
    1       c            Raspberry Vinegar
    1 1/2   c            Unsweetened Raspberries
                         -Fresh Or Frozen
      1/3   c            Fresh Orange Juice
   First let me say that this is not my recipe. It was created by Jim
   Tarantino as a method of adding some red color to another of his unusual
   and exciting sauces, Yellow Hell Marinade, which is used in a dish he
   created called “Mango Shrimp from Hell.” I made the Dreaded Red Menace some
   evenings ago and absolutely fell in love with it. I think it’s a
   masterpiece of creativity and simplicity. My dinner companion, a young lady
   relatively inexperienced in the ways of cooking and spicy foods, felt that
   the Dreaded Red Menace was a little much. You be the judge, but definitely
   try it!  There’s a variation on this sauce called the “Smoky Red Menace”
   and it uses 3 - 4  dried chipotles instead of the habaneros. Here’s what
   Jim Tarantino says about this sauce:
   “For Philadelphia’s Book and the Cook event, I wanted to streak some red
   sauce paint through pools of Yellow Hell marinade for a dish called Mango
   Shrimp from Hell. Well, the red sauce never made it to the shrimp - it
   tasted so good that we marinated chicken breasts with it instead. People
   are initially fooled by the sweet raspberry flavor, but this marinade packs
   a fair amount of heat. We started referring to the marinade in the
   restaurant as the ”Dreaded Red Menace.“ It’s wonderful as a dipping sauce
   One of the reasons I made this sauce when I did was because, in the
   directions for the recipe, Tarantino mentions that one should use the
   plastic, or dough, blade in the Cuisinart when pureeing the raspberries. I
   wanted to see just how true his comment was, since there was some
   discussion of the issue on CIS. I pureed the berries in two batches, one
   with the steel blade and the other with the plastic blade. Jim Tarantino
   clearly speaks from experience. Use the plastic blade for raspberries and
   other similar berries.
   Combine the chiles, orange zest, and vinegar in a heavy nonreactive pot and
   bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the
   solids. Return the vinegar to the saucepan. Puree the raspberries in a food
   processor fitted with a plastic dough blade. (A steel blade will crush the
   seeds, which will lend a bitter taste to the food.) Then strain. Add the
   raspberry puree to the vinegar and simmer over low heat for 20 minutes.
   Cool to room temperature and add the orange juice. The marinade will keep
   in the refrigerator in an airtight jar for 1 to 2 weeks.
   Yield: 1 1/2 cups
   Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours.
   From the book “Marinades” by Jim Tarantino
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