Below you'll find a list of all posts that have been categorized as “Recipes”
‘Executive Chef Donald W. Louie from the Golden Dragon Restaurant in Colorado Springs, Colorado offers easy and quick dishes that are perfect to prepare for a special dinner or party.’
smoked chicken, red pepper, yellow pepper, carrots, fettucine
“Floating a jalapeño in a simmer sauce adds tremendous flavor,” says Amy Anderson of Madd Momma and The Kid. Here’s an example.’
This recipe and others can be found in the following article:
| The Heat of Competition: The Jack Daniels’ Championship |
1 12-ounce bottle hot sauce (She prefers Red Hot)
1 cube butter
1 teaspoon garlic powder
1 fresh jalapeño chile
Mix the hot sauce, the butter and the garlic in a saucepan. Make 3 to 4 slashes in the skin of the jalapeño pepper. Put the jalapeño in the sauce and simmer for 15 minutes, stirring constantly.
The Grand Prize-Winning recipe.
1 cup molasses
2 cups Costa Rican strong perked black coffee
1 cup packed light brown sugar
3 cups tomato ketchup
1 teaspoon seasoning salt
1/4 cup Worcestershire sauce
1/3 cup apple cider vinegar
1 cup yellow onion, finely chopped
1 tablespoon garlic powder
1/3 cup Melinda’s Original Habanero Pepper Sauce
1 teaspoon ground chili powder
Fat rendered from 4 slices hickory smoked bacon
Combine all ingredients in a large heavy saucepan. Bring to a simmer over medium heat. Reduce to low and simmer, stirring occasionally for 30 minutes. Remove from heat.
Brush sauce on grilled chicken, pork or beef during last 10 minutes of grilling. For added flavor brush additional sauce on meat immediately after removing from grill. Refrigerate any left over sauce.
This is the traditional sauce or marinade that is offered throughout Portugal in restaurants, cafés, and bars. The recipe can vary a little from place to place, but this is the basic one. Note: This recipe requires advance preparation.
1 cup olive oil
1.5 tablespoons ground piri-piris or substitute piquin or Thai chles
1/2 tablespoon paprika
1 clove garlic, minced, or more to tasted
2 teaspoons sea salt
1/2 teaspoon dried oregano
Combine the ingredients in a jar and shake vigorously. Then store in a refrigerator for a few weeks to blend the flavors
Here is a recipe with another version of Molho de Piri-Piri, one that is hotter than the one above.
Serve with roasted potatoes and a spinach salad. Note: This recipe requires advance preparation.
1/4 cup dried piri-piri chiles or substitute piquin or Thai1 cup olive oil
1 lemon slice, cut into quarters
1 bay leaf
1/2 teaspoon salt
1/2 cup brandy or whiskey
2 cloves garlic, minced
1 red bell pepper
4 cloves garlic
1 teaspoon. salt
4 tablespoons olive oil1
2 to 3 pound pork loin, boneless
Combine the chiles, olive oil, lemon, bay leaf, salt, brandy or whiskey, and garlic in a medium saucepan and heat for 15 minutes. Let cool and pour into a glass container. Refrigerate overnight.
Cut the bell pepper into slices and place in a food processor or blender. Add the garlic, salt, olive oil and ½ cup of the shaken up piri-piri sauce. Puree until smooth.
Pour the marinade over the pork loin, cover with plastic wrap, and refrigerate overnight. Preheat oven to 350 degrees and cook the pork for 30 to 40 minutes per pound, uncovered. Slice and serve with pan juices drizzled over the top.
