1 cup salt
1 cup of paprika
1/2 cup of coarse ground pepper
1/4 cup of fine ground pepper
1/2 cup of onion powder
1/2 cup of garlic powder
1/2 cup of cayenne pepper
1/2 cup of brown sugar (packed)
1/2 cup of granulated sugar
Mix the rub and apply it to the briskets at least overnight before the briskets are cooked.
I love collecting chilli sauce recipes :
I’ve posted jerk sauce before but this is another hot sauce from the region.
This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties.
12 ounces red, orange or yellow Scotch bonnet peppers
1 bunch of spring onions
2 1/4 cups of white distilled vinegar
2 tbsp dark brown sugar
1/4 tsp ground allspice
In a processor blend the chillies and the spring onions.
In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar. Add the chile mixture to the saucepan and bring to a simmer. Simmer 1 minute then remove from the heat and let cool until warm.
Store in sterilized jars
6 jalapeños, seeded and chopped
2 garlic cloves, crushed
1 tablespoon fresh lemon juice, plus more for seasoning
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 bunches coriander ( leave and stems coarsely chopped )
1/2 tsp honey
In a food processor, pulse the jalapeños, garlic and lemon juice to mince. With the machine on, slowly drizzle in the olive oil. Add the coriander in batches and puree until incorporated and the sauce is thick but still pourable. Add the honey and puree until smooth. Season with salt and lemon juice.
This will keep for a week .
Serve with roasted veg
12 oz. white vinegar
1 cup of distilled water
1 cup ajíes caballeros (Puerto Rican hot peppers)
4 cloves of garlic, peeled
2 bay leaves large or 4 small 1 teaspoon peppercorns
1/4 cup olive oil
1 teaspoon ground oregano
1/2 cup diced fresh pineapple,
optional Salt to taste
Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place.
Recipe blagged from BBQ Bible
Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapeños, and a generous dose of hot sauce.
Yield: Serves 6 as an appetizer, 4 as a light main course Equipment: 1 1/2 cups hardwood chips, soaked in water to cover for 30 minutes.
3 to 3 1/2 pounds chicken wings
1 tablespoon hot or sweet paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (or to taste)
1 Onion chopped finely
1 teaspoon garlic powder
1 teaspoon celery seed
2 tablespoon sesame oil or vegetable oil
For the Fire Eater Hot Sauce
8 tablespoons unsalted butter
6 red jalapeño peppers (or other hot peppers—preferably red—or to taste), stemmed and thinly sliced crosswise
1/2 cup coriander leaves, plus a few sprigs for serving
1/2 cup Sriracha (Thai hot sauce)
Step 1: Set up your grill for indirect grilling and preheat to medium-high (400 degrees F).
Step 2: Cut the chicken wings into 2 sections, the drumette and the flat, discarding the wing tip (or save it for stock). Place the wings in a large mixing bowl. Sprinkle the paprika, pepper, cayenne, salt, onion and garlic powder, and celery seed over the chicken and toss to mix. Add the sesame oil and toss to mix.
Step 3: Arrange the chicken wings on the grate over the drip pan away from the heat. Leave a little space between each wing. Toss the wood chips on the coals (or place in the smoker box of your gas grill.) Indirect grill the wings until darkly browned and cooked through, 30 to 40 minutes depending on the size of the wings. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone.
Step 4: Meanwhile, melt the butter in skillet. (Bubbles will dance when you dip a chile slice in the butter.) Add the chile slices and coriander to the butter and cook over medium-high heat until fragrant, 2 minutes. Stir in the Sriracha and bring to a boil.
Step 5: Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. Pour the remaining butter mixture on top, top with coriander sprigs, and serve at once.
Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu.
You don’t need to serve blue corn tortilla chips with this; you don’t have to serve any kind of tortilla chip with this: though both do add to the luscious eat-me quality. But I’m also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar-snaps, you name it.
125 grams crumbled roquefort cheese (or st agur)
60 ml sour cream
2 ripe avocados
35 grams sliced pickled green jalapeno peppers (from a jar)
2 spring onions (finely sliced)
¼ teaspoon paprika
1 packet blue corn tortilla chips
In a bowl, crumble or mash the blue cheese with the sour cream.
Mash in the avocados. If they are ripe, a fork should be all you need.
Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced spring onions.
Arrange in the centre of a plate or dish, dust with the paprika and surround with tortilla chips. Dive in.
Additional information – for vegetarians use St Agur or a similar blue cheese suitable for vegetarians. For gluten free most corn chips are gluten free but check packaging.
Working on something new and different , final couple of months in my current employment.
Who knows what’s going to happen then.
My web guru and I gave to chat about archiving the whole site before I venture into new territory.
In the meantime it’s going to be basic posts and updates.