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Posts by Pete

Then creating the menus is part of your job.  You don't get paid extra for that. 
I have never heard of using sweeteners in Etouffee and have never had one that I thought of as "sweet."  Now I'm going to have to go back and check some of my cookbooks and re-acquaint myself with the recipe.
You could certainly roast them but if you have a grill I think the better option would be to, at least, grill the onions, red peppers and jalapenos.  You'll get some smokiness from the grill, and including a bit of char from the onions will add some flavor and just a bit of bitterness to your sauce.  For the peppers, grill them until the skin is blistered and charred all over then throw in a bowl, cover with plastic wrap and allow them to steam a bit.  You can then easily...
I totally agree.  I'll chance it!!!!
 Scott you sound like you know your BBQ and what you are doing but I'll mention it anyway, just in case.  I assume that you are not using any treated wood for your BBQ as treated wood contains a number of harmful chemicals that are released when it is burned and can be deposited onto your food.
Let your onion cook further.  Cook it over medium heat until it caramelizes.  That will mellow out the flavor and help to bring out its sweetness.  When I use fresh onion in a BBQ sauce I either do that or grill them over low heat to get a bit of char on them.  Either way, I just rough chop them, add them to my sauce, allow it to cook for awhile then blend the whole thing with a stick blender to get a smooth sauce.
It really is impossible to help you out without ever having tried this sauce as others have said, and like Koukouvagia says your descriptors are based on your own personal preferences which makes it even harder, but if I was to try and recreate this sauce here is what I would start with and then adjust from there.   3 cups ketchup 1/4 cup yellow mustard (American style mustard) 2 T Worcestershire sauce 2 T cider vinegar 1/2 cup water (possibly more depending on what...
There are numerous recipes for different types of filled cookies that use jam/jelly.  One of my favorites is a cream cheese based cookie dough that I then fill with almond paste and raspberry jam.  Another good option is to blend some jam/jelly with plain (unsweetened yogurt) add some mint or lemon balm (optional) and pour over fruit, for a nice fruit salad.  Or if you ever make homemade ice cream, swirl some jam into the ice cream as it comes out of the churn and before...
I've never cleaned the sliver skin off of a flank steak, unless it gets really thick, and have never had an issue.
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