I would agree with the advice that you should plant what you will use, but bergamot is very good and quite trendy. Here's one example: ================== Bergamot, The Newest West Coast Culinary Secret West Coast chefs are proclaiming it's fresh and exciting new flavor. Bergamot is turning up flavoring roast chicken, salmon marinade, vinaigrettes, and glazing bundt cakes. Some aficionados proclaim it "indescribably delicious." Its citrus-based flavor has been described as perfumey, fragrantly bitter, somewhat earthy and most decidedly unique. Most importantly, bergamot seems to transform dishes from ordinary to extraordinary. Fans of bergamot claim that once you try it, you're hooked. California growers are planting bergamot trees in their orchards, wholesalers are stocking and selling more bergamot than ever before as it pops up on more and more menus of upscale restaurants. All this is well and good if you're eating out at pricey restaurants, but where can you find bergamot if you are cooking at home? The truth is, it is very hard to find. If you live in a bigger city and you're lucky, you might be able to spot it a few weeks out of the year at a local market or a gourmet grocery store. If you live in the perfect climate for it (Mediterranean, as in southern Italy), you can try growing it yourself as many do. Otherwise, where can you find that "make-your-taste-buds-sit-up-and-listen kind of flavor?"

I got habs,japs and scotch bonnets. I know I could easily google this info, but like so many other things I like to hear from the voice of experience. I also have some pineapple!! I'm thinking I might make a bed of pineapple ,habs and let the fat melt over it., then flip the steak and drizzle on some soy sauce and then cook it on low heat so that is just a lil red in the center. that way all the habs juices get into it to some degree. sigh, if only my thais were ready, might make some excellent stir fry.

Favorite commercial sauce is a tie between Chipotle Tobasco and El Yucateco green. But home made is much better. Give this one a spin: THICK & SWEET HOT SAUCE 8 oz red ripe bell pepper 2 lbs moderately hot ripe red peppers (jalapeno/serrano/gusto green etc.) 12 oz red ripe Anaheim peppers 1 cup Blues Hog Sauce (or other sweet BBQ sauce) 2 cups white vinegar 1 cup cider vinegar 1/2 cup balsamic vinegar 12 cloves garlic, minced 2 small yellow onions, coarsely chopped (about a pound) 1 7-oz can chipotles in adobo 3 Tbs chopped ginger 2 Tbs black pepper 4 tsp plain salt 2 tsp dried oregano 1 tsp mustard powder 1 20-oz can crushed pineapple 4 oz lemon juice Core and seed the bell peppers, and chop coarsely. Remove stems from other peppers and chop coarsely, leaving seeds and cores. Combine peppers with all other ingredients in 6 quart or larger stock pot and bring to boil (with good ventilation). Reduce heat and let simmer, covered, one hour, stirring frequently to prevent scorching. After simmering, puree all ingredients. A good immersion blender will be adequate, or use a blender or food processer. Bring sauce back to boil and pack in sterile jars. Cover, let cool and refrigerate. Makes about 4 quarts. Batch 1: I omitted bell pepper and used Heritage NM 6-4 and Billy Goat Habaneros. Boiled then ran through a food mill. Next time let steep for a week or so before food milling. Recipe credit goes to Kevin Cleek on the smokering list.

Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie