3 Spice Island Hot Sauce Recipe

Making homemade hot sauce at home is better than having store-bought hot sauce that ladened with funny chemical names that you don't know about. I have a reason to make some various recipes of hot sauce that I will know how much sodium in sauce or how much spicy it tasted. Or I can fix its flavors until it tasted right. Once you know, you can go ahead and douse your spouse with heavenly flavors in very spicy sauce.

Occasionally, I got disappointed with hot sauce that I bought from store and tasted it--not enough spicy, too much sauce or too tarty, no spicy flavors. Have to use them up before I make the collections of hot sauce in refrigeration--don't want my wife to nag me, you know.

Spice Island Hot Sauce

1 Papaya -- ripe, chopped

1 Onion -- chopped

2 Garlic cloves -- minced

4 Habaneros -- stemmed, seeded

1 tablespoon Ginger -- finely grated

1/3 cup Dark rum

1/3 cup Lime juice

1/2 teaspoon Salt

2 1/2 teaspoons Honey

1/8 teaspoon Cardamom -- ground

1/8 teaspoon Anise -- ground

1/8 teaspoon Cloves -- ground

1/8 teaspoon Turmeric -- ground

1 pinch Nutmeg

1 pinch Cinnamon

Pepper to taste

Combine all ingredients in blender and puree just until smooth, or about 1 minute, taking care not to overblend or aerate. Pur into a saucepan and bring to a boil, then simmer gently, uncovered, for 10 minutes. Remove from heat and allow to cool before bottling. The sauce will keep for approximately 6 weeks in the refrigerator. This sauce makes a good dip for vegetables as well as a good marinade for all types of meat, poultry and fish.

0 Brie-And-Caramelized Onion-Stuffed Chicken Breasts

I personally, enjoyed to read the Cooking Light magazine for interesting inspiration for my family dinner. I always like to try something if my budget permit me to buy something with nice flavor like Brie cheese. That's my favorite cheese--very good with red wine. Well, I won't get the "health halo" after eating too much cheese and drinking good wine. Scold me later.

Brie-And-Caramelized Onion-Stuffed Chicken Breasts

Recipe By :Cooking Light Magazine, May 1997

Serving Size : 4

1 teaspoon olive oil -- divided

1 1/2 cups sliced onion

4 garlic cloves -- thinly sliced

2/3 cup dry white wine -- divided

2 ounces brie or camembert cheese

--rind removed and cut into small pieces

--about 2 tablespoons

1/8 teaspoon salt

1/8 teaspoon pepper

4 skinned boned chicken breast halves

--4 ounces each

2 tablespoons minced onion

1 tablespoon chopped fresh sage

--or 3/4 teaspoon dried rubbed sage

2 garlic cloves -- minced

10 1/2 ounces low-salt chicken broth

sage sprigs -- optional

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.

3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

1 COCA COLA BARBECUE SAUCE

Well, sometime I never share my barbecue secrets with anyone when it come to make barbecue sauce with Coke--sadly, I don't offer my original recipe for free, you have to pay me $20 to let me reveal my secret. Few time the customers who tasted my ribs with this sauce, tried to talk me into giving....Sorry, hell no. Sorry, Al.

Here is the recipe that I had seen several recipes like this. There are no perfect recipe about making Coca Cola Barbecue sauce. You can add Coke to doctored store-bought BBQ Sauce, it still taste so goood. But I don't recommend the "finishing" sauce brushing on ribs over the hot charcoal. I already burned good ribs with disappointing result. Only best is the sauce you can dip in or toss with shredded pork or just sauce for your favorite hamburger to get some inspired taste. Or if you feel like, or don't want your spouse to know, just drink this sauce.

COCA COLA BARBECUE SAUCE

1 12 ounce can Classic Coke
1 1/2 cups ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce to taste


In a medium saucepan, combine all ingredients.

Bring to a boil.

Reduce heat to medium low and simmer, covered for 30 to 45 minutes or until sauce is thickened, stirring occasionally.

Strain if desired.

Season with hot pepper sauce.