How To make Joe's Soak Sauce
4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies, Stemmed and seeded 2 To 6 medium garlic cloves,
Peeled and coarsely chopped 1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary 1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar 2 c Red wine vinegar
1/4 c Lemon juice
1. Stem and seed the dried chilies. Place in a skillet and put into a
preheated 250-degree oven for about 4 minutes, until they become fragrant. Shake once during the roasting time. Remove from oven and put in just enough hot water (water just below the boiling point) to cover then put a small plate on top to submerge the chilies. Let soak 20 to 30 minutes, until softened. 2. Drain the chilies and chop coarsely. Put into a food processor or
blender with the fresh chilies, garlic according to taste, onions, rosemary, salt, bourbon or brown sugar, vinegar and lemon juice. Blend about 3 to 4 minutes, until very smooth. Pour into a jar, cover and refrigerate. Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.
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EASY PARTY FOOD IDEAS | Super Bowl Recipes | Game Day Snacks | February 2024
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Rum Soaked Grilled Pineapple with caramel sauce| Grilled pineapple dessert| The Kapoor’s Kitchen
Rum soaked dessert | Rum soaked fruit dessert | Grilled pineapple | Grilled pineapple with vanilla ice cream | Vanilla Pineapple Treat | Quick pineapple dessert
And here comes the winters with your REAL treat. All time favourite Grilling season has arrived. Warmth of Rum with a scoop of ice cream is all you need to enjoy your dessert this winter. So get up and fire up the grills, and let’s make the best grilled pineapple with brown sugar and rum glaze. When the sun shines in winters why not try delicious pineapple topped with vanilla ice cream and drizzle it with rich rum glaze. Please leave a comment if you make it, would love to hear your experiences!
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James Martin's Saturday Morning - Series 7: Episode 6 - Saturday 10th February 2024
James is joined by presenter and singer Jane McDonald to tuck into fish and chips and a delicious shepherd's pie, and Mark Tilling serves up Valentine's Day chocolates.
I Soaked a Duck in Chili Crisp for 48hrs THEN Dry Aged It
There’s something about duck that makes it incredible to dry age. The dark meat is more similar to beef than other poultry, and the skin becomes insanely crispy. But what happens when we infuse the duck prior to dry aging? Today we put that to the test and the results were truly next level!
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Thank you Tasty Duck for the ducks!
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A side dish with fish 637 : mango drunk, light mango, light, soak, vodka, fish sauce, sweet green m
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