Recipe - Coconut-Melon Salad Wlime-Habanero Dres

LIMEHABANERO DRESSING
One fourth cup Fresh lime juice (curse of a
manual squeezer)
2 teaspoon Sugar
1 teaspoon Minced Habanero (rehydrated
from dried)
Salt to taste (we used very
little)

SALAD
1 Cucumber; unpeeled, seeded,
and minced
1 cup Diced musk melon
One fourth cup Shredded coconut; lightly
toasted; for garnish
Chopped fresh mint (we used
peppermint from our pot
garden); for garnish

Date: 23 Mar 1996 19:37:16 +0900

From: "Scott Ashkenaz" s_ashken@kla.com

I've been delinquent. Here is a recipe that I served at the 1st Tokyo
HotLuck. (Adapted from the Habanero Cookbook by DeWitt & Gerlach)

Limehabanero dressing: Mix it all together, and allow to sit at room
temperature for at least 1 hour. (Side note: I drank some of the water
that the habs were rehydrating in. (Can you say stupid?) INSTANT BURN!
Yeowch! And then it instantly went away.)

Salad: Combine the stuff. Add dressing. Toss until coated. Sprinkle the
coconut & mint over the top. (Side note: the musk melon was not one of
those famous US$80 melons that you've all heard about. This one was only
US$15.)

It was great watching people taste this insidious dish. Cool, sweet,
soothing, and then BLAM. The reaction is to have some more to cool it down.

CHILEHEADS DIGEST V2 #276

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.