Taste Panel for Chili Nerds - 2010 Season episode 37 Part 2
Sunday, December 25, 2011
Tuesday, December 20, 2011
Spicy Mango Scotch Bonnet Pepper Sauce Part 1
The best Scotch Bonnet Hot Pepper sauce you'll ever taste - I challenge you! If you got a good hot pepper recipe, link it on our main site: www.Umake.it 8]
Saturday, December 17, 2011
Hot Sauce Challenge 2 - Video Recipe
Barry attempts takes the popular hot sauce video to another level Blog www.myvirginkitchen.com Twitter http Facebook www.facebook.com
Saturday, December 10, 2011
How-to accomplish Jerk Chicken
How-to make Jerk Chicken. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table. Ingredients 1 scotch bonnet pepper 4 scallions, chopped 3 garlic cloves 3 tbsp of fresh ginger thyme, to taste tumeric, to taste 2 tsp of allspice 1/2 cup of ketchup 2 limes 1/2 cup of pineapple or orange juice 1 whole chicken, cut into 6 pieces salt and pepper, to taste Instructions 1. In a food processor, combine the scotch bonnet, scallions, garlic, ginger, thyme, tumeric, allspice, ketchup, juice from 2 limes, and pineapple or orange juice. Blend until the ingredients are well combined, about 30 seconds. 2. In a large bowl, add the chicken and season with salt and pepper. 3. Cover the chicken with the marinade and cover and refrigerate for 1-2 hours. 4. Heat the grill to medium heat. 5. Grill the chicken for about 20-30 minutes or until its juices run clear when the meat is pierced with a knife.
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Wednesday, December 7, 2011
Homemade Barbecue Sauce - Make Your Own Homemade BBQ Sauce
The time to start thinking about cooking BBQ is in the Spring and Summer time, with the warm days ahead and fun social gatherings with your friends and family, there is no better time to turn your attention to making these occasions special by learning how to cook something new.
Creating your own homemade barbecue sauce is straightforward once you have mastered the basics and learned how to combine various kitchen ingredients to make your own favourite sauce.
No doubt you, or members in your family had their own favourite homemade barbecue sauces that they grew up with, well now is your chance to get involved and enjoy learning something new, how to make your own, personal favourite, homemade barbecue sauce.
Here are the basic components of a homemade barbecue sauce.
The barbecue sauce base
Regardless of what type of barbecue sauce you are going to make, you will need a "base" before you can begin. Ideal bases for making a good BBQ sauce are favourites such as number 10 ketchup sauce, honey, mustard, brown sauce and fruit purée sauce bases.
Consistency of the homemade sauce base is one of the main things that you should be looking at when considering making your own BBQ sauce. You want to avoid the base from being too runny or too thick, and this is one of the reasons why using a suitable ketchup is a great place to start experimenting because it gives you a little less to think about initially and will allow you to let your creative juices flow as you consider and use the ingredients that will make up your sauce.
The #10 ketchup is one of the most popular sauce bases to use as it has the ideal consistency and acidity that complements BBQ food by giving a clean edge, or zing, to the flavour. Many pre-bought sauces will not match up to your own personal favourite once you have developed your very own homemade barbecue sauce.
If you were considering making something that had a fruitier flavour, you can use a pre-made fruit sauce and use that as your base for a slightly sweeter and fruitier flavour and adjust it to your taste, using other ingredients. Alternatively, you could use a small quantity of ketchup base and then sweat down fruit and create your own fruit purée to add to your sauce.
Acidity
Acidity is very important in a homemade barbecue sauce as its presence provides a clean-tasting zing that prepares and excites the taste buds. Controlling this acidity is important and a matter of personal preference, and experimentation with fruit-infused vinegars, such as cider, apple and raspberry all offer unique and distinct flavours that complement any homemade barbecue sauce.
You can make your own fruit-infused vinegars very easily by purchasing a good quality white wine vinegar, adding some to a sterilised bottle along with raw fruits of choice, seal, and allow to soak slowly, in a cool and dark place for 1 or 2 months.
Once the fruit has had enough time to break down in the vinegar, you find that it has taken on a pleasant fruity tang and can be used in not only your homemade barbecue sauce, but also in a salad dressing along with a little olive oil. Remember that a little goes a long way.
Other ingredients that will complement your homemade barbecue sauce base, are seasoning's and vegetables that will add a distinctness to it and separate it from the typical, off-the-shelf variety.
Worcestershire sauce for example, adds a low-down meaty flavour and is similar in colour to soy sauce, though it tastes nothing like soy sauce at all. Widely used, Worcestershire sauce has a slightly spicy tang to it as well as a dark colour that will deepen the colour of the sauce that you are making.
Other great ingredients are Tabasco sauce for example that adds a mildly hot, fruity pepper flavour and is excellent as a component for sauces that are going to be used on chicken, baby back ribs and chicken wings. If you want to try a slightly milder alternative to Tabasco, Cholula hot sauce is similar in flavour, though slightly less piquant to its hotter counterpart.
For a full and more rounded flavour you can add sauces similar to Texas Pete's hot sauce, which has a fairly thick ketchup-like consistency and adds a broad and mild mix of spices. Once again, there are many alternatives to thick sauces that you can add to your homemade barbecue sauce, and it is worthwhile experimenting with them in very small batches and pick out the flavours that excite your taste-buds the most.
Read the labels, pick out the flavours and aromas that appeal to you and then note them down for future use.
Seasoning's
Now that you have the base of your homemade barbecue sauce well under way, you can take a look at the spices, salt, pepper and sugar that will be used in relatively small quantities to give your BBQ sauce its own distinct flavour.
If you haven't used a particular seasoning before, start off by using small quantities to avoid over-powering your first homemade barbecue sauce.
Cinnamon for example is a particularly strong bark-like spice that is also available in ground form. Use it like salt, by adding a little at a time until you get the balance right with the other flavours. Use too much and you will find that just like salt, the cinnamon will almost certainly overpower everything else you have in your sauce. Unless you particularly like cinnamon, use it very sparingly.
Here is a short list of seasoning's that you can use in your homemade barbecue sauce to give you some ideas.
Spices such as cayenne, Jamaican jerk seasoning, red pepper flakes (in moderation), clove, cinnamon, ground ginger, coriander, garlic, mango powder, mustard, paprika, cumin, oregano, and parsley are all excellent choices.
Whole seeded chilli peppers such as Chipotle adds a dark and smoky flavour, Habanero and Scotch Bonnet peppers add a lot of heat along with a delicious fruit flavour, red bell peppers for great fruitiness but little heat, Serrano and similar long carrot-shaped chillies also offer a nice fruit flavour along with a mild-heat.
Sweetness
To add sweetness if necessary to your homemade barbecue sauce, you can use sugars and sweeteners that suit your personal preference. Palm sugar has a unique and distinct flavour that has an Eastern influence, cane sugar, molasses and dark brown sugar are also widely used.
You can use any sugars that you prefer, though darker sugars generally have more flavour and are more suitable for use in a BBQ sauce. More exotic sweeteners such as passion fruit and guava syrups can also be used to good effect, along with regular honey and golden syrup.
If your homemade barbecue sauce is going to be used to baste your meats and poultry during cooking over a hot grill, remember that the high sugar content can burn easily and it will invariably result in blackened food.
Take this into account when cooking your food and adjust your technique accordingly. Using the "low-and-slow" method of cooking is the perfect way to cook food that is coated in a high sugar content BBQ sauce.
Salt
Salt is a very important part of cooking, seasoning any food improves the flavour and when used in BBQ sauces, it is used in the same manner, to add flavour and also balance the sweetness and acidity. Use salt sparingly during the last 15 minutes of reduction time to adjust the taste to your liking by allowing the salt to cook through the sauce slowly, while stirring continuously.
Taste a small amount of the sauce, not forgetting to allow it to cool first beforehand, and determine whether you have reached the right balance.
It all comes down to a matter of personal preference that is based on our upbringing and regional influences. Use the ingredients and flavours that talk to your taste buds, experiment and make it your own unique homemade barbecue sauce.
Thickeners
To prevent yourself from making the most common mistake when creating your first homemade barbecue sauce, avoid the addition of sauce thickeners such as corn starch, gelatine, flour, butter and cream as these will impair the flavour and potentially ruin your BBQ sauce.
Thickeners are not required as your homemade barbecue sauce will be thickened naturally by the evaporation of liquids, and reduced gently on a relatively low heat in a saucepan until the ideal consistency is achieved.
Making your homemade barbecue sauce
This section is not designed to be a particular recipe, just some basic guidelines in the preparation of your homemade barbecue sauce.
To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;
500ml of #10 ketchup
50ml cider vinegar
1 large onion coarsely chopped
2 large garlic gloves, finely chopped
1 thumb sized piece of ginger, finely sliced
1 tsp Tabasco sauce
1 tbls passion-fruit syrup
1 tsp coriander powder
1 tsp cumin powder
2 finely chopped seeded hot red chillies
1 tbls brown sugar
Salt to taste
Once you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil, then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.
Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process.
The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilise the flavours before use.
Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilised jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.
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Saturday, December 3, 2011
Kaboompepper Special Patties
Jamaican (Beef) Patties a little way different.......Check out www.kaboompepper.com
Saturday, November 26, 2011
I Ate Two Scotch Bonnets Chilies By DoneyKebab 300000 SHU x 2
I Ate Two Scotch Bonnets Chillies - It hurt but it was worth it! Please subscribe to me and M1netube (See below) Bit of background for you then; I have been getting into hotsauce recently.. I regularly have Da Bomb Beyond insanity on most of my food (120000 scovilles) and I figured I could probably manage a Scotch bonnet chili (100000 - 300000) Then I though why not try two :P ps My friend also bought me some Da Bomb FInal Answer (1.5 million scovilles) I have also had this a few times.. To be honest after about 5 mins of stopping the video I was fine.. I think the talking really didn't help me! One day I may eat a Bhoot Jaloka for you! (1.3Million scovilles) Please Like, Comment and Subscribe DoneyKebab ps According to this site they get hotter as they age, Start green, go through to Yellow/Orange/Red So these were definitely closer to the 350000 scale that the 100000 buyghostchili.com The Scotch Bonnet got its name because of its resemblance to a Scotsman's bonnet. Unripe they are a dark green color and as they age they turn into a pumpkin orange or red color. ::::::::LiNKS:::::::: Chilli Eating Playlist; www.youtube.com Chilli & Hot Sauce heat scale; www.chilliworld.com Watch My Minecraft Series Here; www.youtube.com M1neTube Channel; www.youtube.com www.M1neTube.wordpress.com Black Ops Series; http LittleBigPlanet 2 Series; www.youtube.com LittleBigPlanet 2 Beta Videos; www.youtube.com My Gaming Twitter; www.Twitter.com My Personal Twitter: www.Twitter.com yt:quality ...
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Tuesday, November 22, 2011
How to accomplish Caribbean Jerk Chicken
Tan Rose Website: www.tanrosie.com Tan Rosi'e Jerk Chicken Recipe Idea #1. This a fantastic Jerk Chicken recipe presented by Monica from Tan Rosie Foods! For more great Caribbean RECIPES visit our BLOG at http
Sunday, November 20, 2011
Caribbean Cuisine - A Guide to the Best Island Food
Aside from the breathtaking beaches, the year round sunny weather and the crystal blue waters, there is yet one other thing that drives tourists to the Caribbean shores and that is their delicious Caribbean cuisine. Caribbean cuisine has a wide range of dishes to offer locals and tourists alike. For travelers, the best ways to get a hold of these gastronomical delights are through Puerto Rico all inclusive resorts that give you everything that you need to make that vacation the most memorable one - from local food, accommodations, activities, tours and many others.
So for those of you who are heading out to this part of the world and want to get a taste of the best dishes that the island has to offer, read on and find out the top Caribbean dishes today!
Keshi Yena
This is one of the best comfort foods in the island that you will surely fall in love with. Keshi Yena is of Dutch origin but is now embraced by the local people like it was their own. The dish makes use of a block of Gouda cheese that is hollowed out in the center. The center is then filed with a spicy mixture of meat (chicken or beef) and baked to perfection.
Jerk chicken
This is one of the most popular Caribbean dishes. Jerk chicken is spicy chicken, seasoned and barbecued until golden brown. The old fashioned way to cook Jerk chicken would be to roast it with a number of seasonings (pimento, scotch bonnet pepper, thyme and nutmeg) over a sizzling coal. Today, this cooking style also makes use of sausages and some types of fishes.
Grouper sandwich
Grouper are one of the most abundant fish in Caribbean waters. And locals have made use of this by creating a wide array of dishes out of Grouper meat - and yes, even sandwiches. But flinch not because once you get a taste of this exotic dish, you will surely be asking for more. Grouper meat is sweet, tender and very delicate in taste. They are then coated in batter and deep fried till perfectly brown.
Lobster
Surrounded by water, the Caribbean island is extremely blessed with vast amounts of fresh seafood everyday. And one of the best catches that the sea has to offer is the lobsters. Caribbean lobster dishes are made with butter - the perfect way to complement the milky and delicate lobster meat.
Ackee and salt fish
This is the national dish of Jamaica but is nonetheless popular among the rest of the islands in the Caribbean. The salt fish is actually cod that is salt cured and served with the Ackee fruit. Both complement each other quite well making them one of the well-loved and the most popularly served delicacies in the island.
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Sunday, November 13, 2011
Hottest Chilli Sauce Recipe
Warning! Whilst I make this sauce for my family and friends who are fellow chilli sauce lovers, extreme care needs to be taken when both preparing and using this chilli sauce. If you are seriously ready to make one of the Worlds hottest homemade chilli sauces then let me begin as follows.
To make this chilli sauce you will need: -
Eye Protection Goggles
Latex Rubber Gloves
Large stainless steel pan with lid.
6 habanero (scotch bonnet) chillies (either home grown or sourced on the internet)
8 Naga jolokia chillies (either home grown or sourced on the internet)
1 Large Ripe Mango - Peeled, pitted, and mashed
250ml Yellow English Mustard¨
6 Large Shallots - Peeled and Sliced (As they are preferable to Onions for a stronger flavour)
50g Brown Sugar¨
75ml White Wine Vinegar¨
1 Large Tablespoon of Curry Powder¨
1 Large Tablespoon of Cumin¨Powder
1 Tablespoon of Chilli Powder¨
1 Tablespoon of Mustard Seeds
1 Teaspoon of Rock Sea Salt
1 Tablespoon of Tabasco Sauce (To cool down the above ingredients)
2 Tablespoons of Olive Oil
This sauce will be seriously hot and you are welcome to replace any of the above with "Cooler" ingredients as you see fit.
Caution: When preparing this sauce please wear Goggles and Latex gloves at all times. Under no circumstances take them off until the sauce has been bottled. Also avoid rubbing near your eyes or nose - this sauce is extremely hot.
To prepare the sauce: -
Peel and pit the Mango, then dice it and finally lightly mash it into a paste.
Peel and slice the Shallots
Slice the both types of chillies up wearing the gloves and goggles at all times.
Use a blender to blend the chillies, shallots and mango together, adding in the Tabasco sauce and then gradually and in half the white wine vinegar and sugar to the blender. Once blended leave to settle.
Gently heat the Olive Oil in a large saucepan adding in the mustard seeds, chilli powder, cumin and rock salt along with the rest of the brown sugar and white wine vinegar. Remove from the heat as soon as the mustard seeds begin to pop and the sugar has melted.
Pour the contents of the sauce pan into the blender with all the rest of the ingredients and then finally add the English Mustard. Blend until smooth.
The hot sauce is now ready to store in jars or be used straight away.
Wash the gloves in warm soapy water prior to taking them off, then remove the gloves, and only then remove the goggles. If in any doubt when cleaning up your kitchen / equipment then put on a clean pair of latex gloves prior to washing all equipment that has come into contact with the chilli sauce.
If you like this article and are going to try the sauce then please vote for me.
Tuesday, November 8, 2011
Spicy RV Goes On The Air at 94Rock in Albuquerque
www.spicyrv.com The SpicyRV crew headed over to Albuquerques biggest rock station, KZRR 94Rock, and visited their hilarious shock jock deejay, TJ Trout. As soon as they found out James Wreck was into eating extremely hot things, they challenged him to drink some Santa Fe Seasons Howlin Hot sauce.
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