Chiltepin Sauce
Ingredients
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2 cups cider vinegar
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1.5 ounces chiltepin peppers
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4 tablespoons kosher salt
Instructions
Combine all ingredients.
Mole-Rubbed Elk Roast
You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole. Serve it with plenty of Negro Modelo beer. Note: This recipe requires advance preparation.
Ingredients
• elk brisket
• 2 tablespoons red chile powder
• 1 teaspoon chipotle powder
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/2 teaspoon ground canela or cinnamon
• 1 tablespoon brown sugar
• 2 tablespoons cocoa powder
• 2 cloves garlic, minced
• 1/4 cup vegetable oil
• 1 (3-5 pound) elk shoulder roast
• Salt and freshly ground black pepper
• 6 cups low-sodium beef stock
Instructions
In a large bowl, whisk together all the ingredients of the spice rub. Sprinkle the meat with salt and pepper, then add it to the bowl, coating it with the rub. Cover the bowl tightly with plastic wrap and refrigerate overnight.
Remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 450 degrees F.
Put the meat on a rack in a shallow baking dish. Cook at 450 for 20 minutes, or until the roast is browned. Add the beer to the baking pan and reduce the heat to 200 degrees F. Cook 2 1/2 hours to 3 hours, basting frequently, or until the meat is falling-apart tender. Serve wrapped in a flour tortilla.
Escoveitch Sauce
If you can’t find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.
Ingredients
• 3 large onions
• 6 large Scotch bonnet peppers (or substitute habaneros)
• 12 pimento (allspice berries)
• 1 cup vinegar
Instructions
Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.
Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.
Pour contents over fish before serving
Inner Rodney Sauce
Inner Rodney Sauce
Ingredients
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5 ground dried habanero peppers
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1 cup cider vinegar
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12 ounces box colman’s whole mustard*½ cup brown sugar
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1/4 cup molasses
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2 tsp. tumeric
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1 teaspoon granulated garlic
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1 teaspoon kosher salt
Instructions
Throw in a blender until it’s ready.*double superfine” mustard doesn’t work
Agent Orange Habanero Sauce
This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.
Ingredients
- 2 large carrots (1 1/2 cups) peeled & chopped)
- 1/2 medium red onion (1 cup) peeled & chopped)
- 1 1/2 cups white vinegar
- 1/2 cup water
- 6 cloves garlic (2 tablespoons minced)
- 1/4 cup fresh lime juice
- 1 tablespoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup coarse grain or Creole mustard
- 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Instructions
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.