Bhut Jolokia translates as ‘ghost chile’, I got some as a gift from Amanda at World Spice this afternoon. This is the new hottest chile in the world, twice as hot as the previous record holder the Red Savina, which I understand to be a sub-varietal of the habenero. I've never been a big fan of eating chiles as sport, or to prove any kind of macho endurance thing, but I do like the heat and love to experiment. A few years back at a pot luck for chile-heads I was gifted with a Red Savina and put about 1/4 of the pepper in some pumpkin soup. That few grams of pepper made a 4 gallon batch of soup nearly inedible, it was so hot.
So, what to do with a pepper that comes in at over a million scoville units? We're going to make Short Ribs Braised in Ghost Chile Broth with Thundering Hooves beef ribs. It will be a special for this weekend and if it is enjoyed by our guests we may decide to add it permanent to the menu.
Also on the specials board this weekend we're bringing back chicken breasts with a Pecan Crusted Fried Chicken, served with Guajillo Mashed Potatoes and Pickled Vegetables (carrots, onion, peppers, etc...)