Ing 2: Fish Sauce (a.k.a. nouc mam)

Ing 3: "Smooshed" Garlic (or powdered, if you must)

1:1 mix of OJ and FS with as much SG as ya like(I like a lot so--at least

3 cloves) (see? Easy!)

Put in a Ziploc with your Pork Parts To Be Grilled or Smoked. Chops and loins are super soaked in this-"Country Style Ribs"are,too. No, really they are!

The whole is definitely greater than the sum of the parts.

dub(props to Jack Schidt for this one-he is indeed a brave man)

I did mix in some of the dry rub into the compound butter to tie it all together. I did notice the added flavor that the HonDashi added. Interesting. I'll probably try it again sometime.

I have a number of go-to recipes but would like to try some new ones this year.  Grateful for your favourite recipes so that I can try them out.  Here is a mix of the ones I have used over the years:

http://www.thegingercook.com/2010/09/homemade-sriracha-sauce.html - reliable and tasty sriracha sauce recipe

http://www.firehousechilli.com/firehousechilliweb1_116.htm - I have only made this one once and cannot remember which I preferred, this one or the next.  Guess I will just have to try again.  

http://jeanetteshealthyliving.com/homemade-ghost-chile-hot-sauce/

http://www.wanderingspice.com/2013/05/20/tomato-and-preserved-lemon-kasundi/ - awesome tomato and lemon preserve, goes with everything.  The chilli is incidental but good.  

https://www.chilliworld.com/factfile/chilli-sauce-recipes/belizean-habanero-sauce - a nice gentle, go to chilli sauce.  I seem to remember having to reduce the liquid with this recipe.  

Left to Right: Dragon (Red), Aji (Yellow), and Chocolate Ghost (Brown). 

Once they are done fermenting in 4 - 6 weeks, then you puree and strain the mash and add whatever variety of vinegar you'd like to finish up the sauce. Then into the bottles. 

After years wondering if I'd ever find fatalii peppers again, I stumbled on the mother lode at a new participant in my local farmers market. New batch of my favorite Caribbean hot sauce recipe. Garlic, onions, carrots, lime juice, rice vinegar, and more chile heat than many people can handle. Think habanero, only more heat and a more complex flavor.
 

Takes a while to make but worth it...

As a first timer, this tastes very much like cherries, vanilla, and trident cinnamon gum.

I infused a tiny bit into simple syrup for a few minutes and made an iced coffee with it. To my surprise, it changed the coffee taste. It elevated the sweetness, without making it sweeter. It's almost like msg for sugary foods. The aroma is mild, but it sticks to everything it touches (knives, cutting board, hands). 

I made some extract and syrup in the vacuum chamber and tossed some chopped beans in sugar. 

I don't think the extract is anywhere near ready to use, but I think it gave it a few weeks head start. 

It's it just for convenience? Not able to match a favorite commercial item? Can't find ingredients? 

Thoughts?

spent vanilla pods

vodka (80 proof). rum is also ok but vodka has a neutral profile.

foodsafe airtight container

combine in a bottle and wait a few months. i read you can speed it up in a pressure cooker, but whats the rush..

If this stuff was poured on your favorite possession you would eat said possession to not let the sauce go to waste  It is that fantastic.

Ingredients are approximations.

1 oz unsalted butter
1/2 cup half-half (maybe 1/3 cup)
1/8 cup white wine
1 heaping teaspoon chicken bullion paste
1 Tbs Kylitos hot salsa (or whatever salsa you prefer)
3 Tbs Cacique sour cream (basically watered down sour cream - its fantastic)
2 hole chipotle chilis pureed
 

• Melt butter
• Add half and half
• Bring to a simmer
• Add chicken bullion
• Add wine
• Stir and bring to a simmer
• Add chipotles and simmer/stir for a few minutes
• Add salsa and sour cream - continue simmering/stirring 2 minutes
• Strain through mesh strainer, mashing down to get as much liquid out as possible. Discard veggie mush.
• Return to stove and on lowest heat until ready to serve

HAPPY NEW YEAR !

The jar arrived yesterday, so of course I had to try it out on dinner! It went on sauteed green beans and mushrooms. Plated with a nice lemon pepper honey mustard pork chop. Pork chop on the main grate, direct, 350F. Lemon pepper rub to start and then sauced with the lemon pepper honey mustard sauce. 

OK, now I see what all the foodie buzz is about - this stuff is good! Glad that I only went 3 stars hot and not the 4 star version (which has ghost peppers in it!) Nice heat, love the crunchy texture it added. Will be experimenting more with it. I hear that it's great in scrambled eggs? 

Received an email from Emile Henry with a recipe and link to the Gustus Vitae website.

Has anyone used their products?  They are also sold on Amazon and elsewhere, but the email noted there is a 50% off coupon [TDAY50] good through 11/25.

Using a large non reactive pot add all the following ingredients collectively in and bring to a boil. Once your at a rolling boil, slow the boil until it rolls a bit more gently for 1/2 hour as to simmer it. Stir on occasion, and as the original directions imply to keep the lid on..I didn't. I felt a little reduction wouldn't hurt and it certainly didn't tame the beast because all turned out well. 

1.1 1/2 cup brown sugar

2. 1 1/2 cup Worcestershire sauce

3. 1 1/2 cup prepared yellow mustard  ( French's is good )

4. 1 Qt. Ketchup

5. 1/2 cup FRESH ground pepper  (no can stuff)

6. 1/2 cup Red Pepper flakes

7. 3 Qt's. Red Wine Vinegar

8. 2 Qt. Water

9. 1/2 cup salt   Morton's Kosher is good

10. 1 Qt. White wine  I used Vinho Verde, a light dry Portuguese table

1/2 cup of salt is original with the recipe if you need or want more I believe the amount of liquid will support it. Place the liquid in Glass bottles after it cools and refrigerate.  Use an empty beer growler to hold the majority if you have one on hand. Use a ladle and funnel to bottle contents with a mindset of continually stirring the peppery contents around for a consistent distribution/blend of the peppery mixture. Enjoy it in a Bloody Mary and don't forget to gift a few

One last thing, the Progresso Red wine vinegar came came in 25 fl oz bottles so I used 3 and just filled 2 for the water portion. I believe that was why I cut back a little on the sugar and salt because these weren't full quarts. If you Google pride of deer camp BBQ sauce a bit more info will be available.

Now for the quiz of the day. What are the spices in the 3 small bags? 

 https://abbeywinery.com

I

-=Jasen=-

Jasen's Muddied Mustard (this is my Maurice's Piggy Park imitator)

12 TB Brown Sugar

1 TB Black Pepper

2 TB Ground Mustard

5 TB Ketchup

20 TB Mustard

15 TB Cider Vinegar

2 TB Lemon Juice

1 TB Liquid Smoke

1 TB Tabasco Sauce

1/4 Cup Water

Combine all ingredients and simmer for 20 minutes.

Does anybody here use Worcestershire Powder ?  Any thoughts ?  I figure it would be good in a Rub.

The portions are for refrigerator sauce. Double the amounts if you are going to can it. 

2 1/2 cups fresh Blueberries crushed with a potato masher. 

1/2 cup water 

Bring the above to a full rolling boil then add the following:

1/2 cup ketchup 

1/3 cup brown sugar 

1/4 cup apple cider vinegar 

2 Tbsp yellow mustard 

1 Tbsp Sriracha sauce 

1/2 Tbsp "Real Lemon" from the bottle (not fresh squeezed) 

1/2 Tbsp Worcestershire sauce

1/2 tsp sea salt 

1/2 tsp ground black pepper (or fresh ground crack berries ) 

Return to a full rolling boil.

For refrigerator use reduce heat and simmer to desired consistency.

For canning go straight to a 10 minute water bath. Approximately 6 regular jelly jars and maybe one small jelly jar. 

A simple recipe that tastes good. Use it as a finishing or dipping sauce. 

1/4 cup mustard powder, preferably Colman’s

2 tablespoons hot water

2 tablespoons rice wine vinegar

1/4 cup soy sauce

https://food52.com/blog/23125-genius-3-ingredient-steak-sauce-from-the-pantry

Salt and Pepper to taste

Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.

Good for ribs!

Garvin

Garvin