January 5th, 2007 by alice
Tags: Barbecue, Bulldogs, Drake, Sauce, Superb
INGREDIENTS
- 2dried cayenne peppers, stemmed and crushed
- 1ancho chili, stemmed and torn into small pieces
- 1smallonion, quartered
- 3teaspoons crushedgarlic
- 1/4teaspoonground cumin
- 1/2teaspoondried oregano leaves
- 2teaspoonssalt
- 2teaspoonspepper
- 1/4cupmolasses
- 2tablespoonsolive oil
- 1cup thicktomato puree
- 2tablespoonsdistilled white vinegar
DIRECTIONS
- Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water.
- Allow to cool to room temperature.
- Briefly chop the onion in a blender or a food processor equipped with a chopping blade.
- Add the cayenne and ancho peppers and water and puree for 1 minute.
- Add remaining ingredients.
- Puree for 1 to 2 minutes, until smooth.
- Place the puree in a small saucepan over medium heat.
- When it begins to simmer, reduce the heat, cover and simmer for 10 minutes, stirring often.
- Cool before serving.
- The flavor improves if the sauce is refrigerated overnight.
- Makes about 2 1/2 cups.
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January 5th, 2007 by alice
Tags: Caribbean, Chicken, Pork, Sauce
INGREDIENTS
- 1cupchili sauce
- 8green onions, thinly sliced
- 2-4jalapeno peppers, seeded and chopped
- 3clovesgarlic, minced
- 2tablespoonscooking oil
- 1/4cuplemon juice
- 1/4cupchicken brothor water
- 1teaspoonsalt
- 1teaspoonground ginger
- 1teaspoonground allspice
DIRECTIONS
- In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
- Pour desired amount of sauce into small bowl.
- Brush on chicken or pork frequently the last 10 minutes of grilling.
- Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
- Store unused portion of sauce in refrigerator up to 3 weeks.
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January 5th, 2007 by alice
Tags: Barbecue, Chile, Honey, Pepper, Sauce
INGREDIENTS
- 1tablespoonolive oil
- 1/2onion, minced
- 3tablespoons choppedgarlic
- 2tablespoons choppedfresh ginger
- 1/2cuphoney
- 1 (10 ounce)jarchili sauce
- 1cupchicken stock
- 2tablespoonscider vinegar
- 1tablespoonWorcestershire sauce
- 2 1/2tablespoons thaichili paste
- 2tablespoons thaichili-garlic sauce
- 1lime, juice of
DIRECTIONS
- In sauce pan, heat olive oil over medium heat.
- Add onion.
- Sauté until soft, about 2-3 minutes.
- Add garlic and ginger.
- Sauté for 1 minute, making sure not to brown garlic.
- Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime.
- Simmer until thick, about 20 minutes, stirring occasionally.
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January 5th, 2007 by alice
Tags: Barbecue, County, Marion, Pork, Producers, Sauce
INGREDIENTS
- 1 1/2cupscatsup
- 1/2cupbrown sugar, firmly packed
- 1cupcider vinegar
- 3tablespoonsprepared yellow mustard
- 1/3cupvegetable oil
- 2-3clovesgarlic, minced
- 1/3cupWorcestershire sauce
- 1lemon, cut in halves
- 1teaspoonred pepper flakes
DIRECTIONS
- In a saucepan, combine catsup, vinegar, oil, Worcestershire sauce, brown sugar, mustard, and garlic.
- Squeeze lemon juice into sauce and add 1 lemon half shell.
- Heat slowly for about 10 minutes.
- Sauce does not have to reach the boil, but heating blends flavor.
- Use sparingly as a basting sauce for fresh pork, ham, ribs, or chicken.
- Heat additional sauce and serve as a table sauce.
- Makes about 3 cups.
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January 5th, 2007 by alice
Tags: Chicken, Lentil, Soup
INGREDIENTS
- 1/4cupolive oil
- 2chicken breast fillets, trimmed
- 1leek, halved and thinly sliced,white part only
- 2clovesgarlic, crushed
- 2carrots, peeled and diced
- 2stalkscelery, diced
- 1cupred lentils, washed and picked over
- 1literchicken stock
- 1 (400 g)candiced tomatoes
- 2tablespoons choppedparsley
DIRECTIONS
- Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
- Add the chicken breasts and cook for 3-4 minutes on each side.
- Remove to a plate, allow to cool for 5 minutes then shred.
- Heat the remaining oil in the suacepan over a medium heat.
- Add the leek and garlic and cook, stirring for 5 minutes or until soft.
- Add the celery and carrot and cook for a further 2 minutes.
- Stir in the lentil and cook for 1 minute.
- Add the stock and tomatoes and bring to the boil.
- Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
- Stir in the chicken and parsely and season with salt and pepper.
- Serve with a dollop of yoghurt or parmesan cheese.
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