I Made The Spiciest Foods In The World

Jerk Chicken (Mild) 350,000 Scoville

Sauce:

1. Combine all ingredients except vegetable oil in a blender and blend on high speed until a smooth puree is formed.
2. Slow add vegetable oil to emulsify, and transfer to a small mixing bowl, wrap with plastic wrap and place in the refrigerator to chill.

Chicken:

1. In a blender combine onion, scallion, habaneros, garlic, five spice, all spice, black pepper, thyme, nutmeg, and salt and process until a smooth paste begins to form.
2. At this point slowly stream in soy sauce and oil until smooth and emulsified.
3. Add chicken breast to a baking dish and pour over marinade. Gently massage marinade into chicken. Be sure to lift skin and massage marinade between the skin and the flesh. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Optionally you par cook chicken sous vide in marinade for 1.5 hours at 175°F (80°C)
4. The next day starts by lighting your charcoal and removing chicken from the marinade and placing chicken on grill at medium-high heat, turning the chicken every 2 - 3 minutes until a nice skin begins to form on the chicken.
5. Once a skin is formed begin to brush the chicken with sauce and flip every 5 to 7 minutes until chicken has reached an internal temperature of 165°F (74°C)

Maduros:

1. Trim ends of plantains and cut into 1” pieces on a diagonally
2. Heat oil in a cast iron pan over medium-high heat. Test oil by placing a piece of plantain into the pan. If the oil bubbles intensely then it is ready to cook the plantains
3. In batches place the plantains into the pan and cook for 1-2 minutes or until one side has developed a nice golden brown color. Flip and cook for another 1-2 minutes
4. Once plantains are seared on both turn the heat down to low and cook plantains for another 7-8 minutes until plantains are soft and golden brown.
5. Transfer to a paper towel lined baking sheet to remove excess oil, season with salt, and serve hot

Buldak (medium) 375,000 - 500,000 Scoville

Directions:

1. In a mixing bowl, whisk together soy sauce, gochujang, honey, rice wine, sesame oil, gochugaru pepper flakes, bird’s eye chili, garlic, ginger, and black pepper until well combined in a heat proof stainless steel bowl.
2. In a small pan, heat vegetable oil until it shimmers, or the smoke point. Immediately pour hot oil over the buldak mixture and whisk. Let cool for 5 minutes.
3. Add chicken pieces to the bowl and toss to coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat the oven to broil; alternatively you can grill this on a charcoal grill.
5. Use a wire rack over a baking sheet.  Arrange the marinated chicken pieces on the prepared baking sheet in a single layer. Reserve the leftover sauce
6. Bake in the preheated oven in the middle rack for 5 minutes, or until the chicken begins to char. Remove the pan and flip pieces over using tongs and place back in the oven. Continue to cook the chicken for 5 more minutes
7. Remove the baking sheet from the oven (or grill) and cut the chicken with kitchen scissors, to 1 to 2” pieces. Transfer the chicken to a 10” cast iron skillet.
8. Add the remaining sauce and chicken stock to the chicken and toss to coat thoroughly. Broil the chicken until it is fully cooked and when the sauce begins to bubble, remove from oven
9. Add the mozzarella cheese to cover and place back in the oven. Cook for 1-2 minutes and the cheese is fully melted
10. Garnish with sliced green onions and toasted sesame seeds before serving.

Phaal Curry (Hot) 1,000,000 + Scoville

1. In a heavy bottomed pot or dutch oven heat vegetable oil until it begins to smoke.
2. Sear cubed lamb shoulder until browned and a fond develops on the bottom of the pan. Transfer lamb to baking sheet and reserve for later
3. Add onions, green onions, and red bell pepper and cook until onions begin to turn translucent
4. When onions reach this point add garlic and ginger and saute until they begin
5. soften and develop color
6. Once all veg begins to develop color add in ghost peppers and thai chilis and saute until peppers begin to soften
7. Add curry powder, garam masala, and kashmiri chili powder and toast until spices become fragrant. Add tomato paste and cook until while continuously stirring until paste tightens and deepens in color
8. Add in canned tomatoes, and chicken stock and bring to a boil
9. Reduce heat to a simmer and cook for 30 minutes, then using an immersion blender on high speed, blend the sauce until a smooth puree has formed
10. Once done blending add lamb to sauce and cook until lamb is tender, about 2 hours. Garnish with cilantro.