Vintage

Joe & Linda over at the Hot Zone Online have just posted the first ever review of my sauces. 

When I started Precious Booty, I wanted top create an "every day" sauce.  I'm really pleased that Joe and Linda picked up on that right away.  The sauce has been through 8 iterations that I've bother to record and countless other dead ends.  I think I'm just about ready to put the formula to bed and stick it in bottles.

 Purple Nurple on the other hand is going to take some time and effort to complete.  The sauce went from concept to bottle in one day.  While I'm really proud of how it turned out I wasn't thinking of how it might scale.  Let's just say that it's current formulation doesn't scale well.  I've got plans for a new formulation that *should* scale though so all is not lost.

Berbere, an Ethiopian Hot Pepper seasoning, is an essential component of many East African dishes, much like Indian Curry seasonings. Berbere is a spicy seasoning blend from Ethiopia which is used to prepare casseroles, braised meats and roasts. This can also be used with many combinations of legumes, rice or vegetables.

It's ingredients usually include chile peppers, ginger, cloves, coriander, allspice, rue berries, and ajwain (also known as bishop's weed).  Berbere sometimes includes herbs and spices that are less well known internationally, including both cultivated plants and those that grow wild in Ethiopia, for example Aframomum corrorima (Braun) Jansen and long pepper.

Ingredients:

• 3 tablespoons sweet paprika (can use hot)
• 2 Tablespoons red pepper flakes or crumbled dried red peppers
• 1 Tablespoon Sea Salt
• 1 Tablespoon Cayenne Pepper
• 2 teaspoons cumin powder
• 2 teaspoons ground clove powder
• 1 teaspoon cardamom powder
• 1 teaspoon fenugreek seed (or powder)
• 1 teaspoon coriander powder
• 1 teaspoon black pepper
• 1 teaspoon turmeric
• 1/2 teaspoon ground allspice powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Mere words cannot describe how badly I want this.  Three of my favorite things, fried chicken, bacon, and spices in one dish.  I'm sure the American heart association would like to have words with me but I *must* have this.

Ingredients:

1 Fryer Chicken, cut up
Juice of 1 Lemon
1 tsp Garlic Salt
3/4 cup AP Flour
3/4 cup Bread Crumbs
1 Tbs Paprika
2 tsp Salt
1 tsp Black Pepper
1/4 tsp Cayenne Pepper
1 cup Milk or Light Cream
Bacon Grease
Veggie Oil
Bacon Gravy (recipe follows)

Jerk seasoning is a delicious, tropical way to barbecue. Use it to season either pork or poultry; simply rub into the meat, marinate overnight in the refrigerator, grill (or bake), and then enjoy! If habaneros are unavailable, dried hot chiles like cayenne can be used for this seasoning.

Ingredients:

These beans are an excellent accompaniment to any tropical style Barbecue. Sofritos are a sautéed mixture of seasonings and finely chopped vegetables, such as onions, garlic, and peppers, used as a flavor base for many Spanish, Caribbean, and Latin American dishes. Many are pureed raw and then sautéed at a sizzle in oil before adding to a recipe. This recipe uses a chunky Cuban Sofrito to flavor the Black Beans and is usually served over white or yellow rice and topped with chopped white onion or scallion.

Ingredients: