These are REAL dishes from around the world, that also happen to be the spiciest IN the world.

Jerk Chicken (Mild):

Chicken:

• 2 pounds (907g) bone in chicken thighs

• 1 yellow onion, rough chopped

• 3 green onion, rough chopped

• 4 chocolate habanero, chopped

• 8 habanero, chopped

• 3 garlic cloves, chopped

• 1 tablespoon (7g) five spice powder

• 1 teaspoon (2g) allspice powder

• 1 tablespoon (10g) black peppercorns, coarsely ground

• 1 sprig thyme, finely chopped

• 1 teaspoon (>1g) nutmeg, freshly grated

• 2 teaspoons (14g) extra fine sea salt

• ½ cup (120ml) soy sauce

• 1 tablespoon (10g) vegetable oil

Basting Sauce:

• 6 orange habaneros peppers

• 4 green habanero

• 6 chocolate habanero

• 1 shallot, rough chopped

• 6 cloves garlic

• 5 green onions

• ¼ cup (60ml) white vinegar

• ¼ cup (60ml) soy sauce

• 1 teaspoon (7g) extra fine sea salt

• 1 tablespoon (10g) black pepper, fresh ground

• 1 teaspoon (2g) allspice powder

• 2 tablespoons (30g) dark brown sugar

• 1 teaspoon nutmeg (>1g), freshly grated

• 2 tablespoons (20g) vegetable oil

• Zest of 1 lime

• Lime juice to taste

Maduros:

• 2 plantains

• ½ cup (96g) vegetable oil

Buldak (medium)

• 1 lb boneless, skinless chicken thighs

• ¼ cup (60ml) vegetable oil

• ¼ cup (60ml) chicken stock

• ¼ cup (60ml) soy sauce

• 3 tbsp (70g) gochujang (Korean chili paste)

• 1 tbsp (14g) honey

• 1 tbsp (11g) mirin

• 2 tbsp (23g) sesame oil

• ¼ cup (30g) gochugaru pepper, fine (or more to taste)

• 10 fresh Bird’s eye chili, rough chopped (Prik kee noo, aka mouse shit pepper)

• 6 red savina chilis

• 4 thai long chili

• 2 dried red ghost peppers

• 3 cloves of garlic, minced

• ½ inch knob ginger, grated

• 1 teaspoon (5g) black pepper

• 6 oz (170g) low moisture mozzarella cheese, grated

• 2 green onions, thinly sliced

• 1 tbsp (11g) toasted sesame seeds

Phaal Curry (Hot):

• 2 pounds (907g) lamb shoulder, cut into 1 inch cubes

• 1 yellow onion, rough chopped

• 1 bunch green onion, rough chopped

• 1 red bell pepper, roughly chopped

• 3 cloves garlic, roughly chopped

• 1, 2 inch knob of ginger grated

• 6 ghost chilis, roughly chopped

• 4 red thai chilis, roughly chopped

• 3 carolina reaper peppers

• 1 tablespoon (9g) curry powder

• 1 tablespoon (9g) garam masala

• 1 tablespoon (9g) kashmiri chili powder

• 1 tablespoon (22g) tomato paste

• 1 can (14oz) crushed san marzano tomatoes

• 2 cups (486g) chicken stock

• 4 tablespoons (40g) vegetable oil

• Salt to taste

• Pepper to taste

• Lime juice to taste

METHOD;

Jerk Chicken (Mild):

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 ½ 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 begging 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)

6. Serve with rice and beans

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):

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 inch pieces. Transfer the chicken to a 10 inch 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. 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

11. Season with salt, pepper, and lime juice

12. Serve with a side of rice and enjoy

13. Optional: Brush each bun with melted butter.