Sambal Goreng Udang (Hot Sauteed Shrimp)

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In this recipe, cookbook author Esly Vande Weerdt-Schiefflers highlights the unique and wonderful tastes of Indonesian cuisine.

Ingredients

  • 2 red chiles, unseeded and minced
  • 1 1/2 cloves garlic, minced
  • 4-5 scallions, minced
  • 1/4 teaspoon shrimp paste (trassi)
  • 1/2 teaspoon tamarind (asam)
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 piece lemon grass blade (sereh)
  • 1 small bay leaf (daun salam)
  • 1/2 inch laos or 1/2 teaspoon powder
  • 4 lemon leaves (jerukpurut)
  • 1/2 pound cooked shrimp (mini shrimp)
  • 8 ounces coconut milk
  • Dash of sugar
  • 1/2 cup hot water

Instructions

Using a wok set on medium heat, sauté the red chiles, garlic, scallions, shrimp paste, tamarind and salt in butter until the onions are light brown. Add the lemon grass, bay leaf, laos and lemon leaves. Stir. Add the cooked shrimp and simmer for 3 minutes. Add the coconut milk and sugar, stir. Add hot water, stir and let simmer 8 to 10 minutes, uncovered. Check water level often, adding additional hot water as necessary so that the sauce is plentiful.

Asher Sauce

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Island legend holds that the name of this sauce is a corruption of “Limes Ashore!”, the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

Ingredients

  • 15 limes, Key limes preferred

  • 1 cup salt

  • 10 whole bird peppers such as piquins or chiltepins or 2 red habaneros, halved

  • 3 cups water

  • 1/2 cup vinegar

  • 1/2 cup sugar

  • 2 cardamom pods

  • 1 tablespoon whole cloves

  • 5 allspice berries

  • 1/4 teaspoon freshly ground black pepper

  • 4 cloves garlic, sliced

  • 1 bunch green onions, white part only, chopped

Instructions

Quarter the limes but do not cut all the way through. Open up each lime and rub them with salt. Place the limes on cutting boards, cover them with cheesecloth, and set them in the sun for about a week. Protect them from rain.

The limes will shrink and their skins will turn brown. Rinse the limes to remove as much salt as possible. Place the limes in a large pan, cover with water, and add the remaining ingredients. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Cool and strain the sauce. It will keep for several weeks in the refrigerator.

 

Habanero Hot Sauce

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To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.

Ingredients

  • 1 small onion, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • 10 habanero chiles, stems and seeds removed, minced

  • 1/4 cup lime juice

Instructions

In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.

Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.

 

Brisket Basting Sauce

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This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.

Ingredients

  • 2 tablespoons commercial chili powder

  • 1/2 teaspoon ground cayenne chile (or more to taste)

  • 1 pound butter or margarine

  • 2 onions, chopped fine

  • 5 cloves garlic, minced

  • 1 1/2 cups beer, such as Shiner Bock

  • 4 lemons, quartered

  • 1 bunch parsley tops, minced

  • 2 cups vegetable oil

  • 1/4 cup Worcestershire sauce

  • 2 bay leaves

Instructions

In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.

 

Pineapple Mango Brochettes with Sweet Beer Glaze

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(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.

Ingredients

  • 8 wooden skewers, soaked in water

  • 16 pieces pineapple (peeled and cubed), in one-inch cubes

  • 16 pieces green mango (wedged), in one-inch cubes

  • 8 ounces ale or lager beer

  • 2 tablespoons butter

  • 1 /2 cup brown sugar

  • 2 tablespoons Dijon mustard

Instructions

Thread two pieces of pineapple and two mango chunks on each wooden skewer, alternating. Set aside. On top of the stove over medium-hot heat, bring the beer to a boil in a small saucepan. Cook until reduced by half. Stir in the butter, sugar, and mustard and continue cooking for two minutes.

Prepare the grill. Place the brochettes on the grill over a hot fire. Cook for one minute on each side, brushing the brochettes with the glaze during the grilling process.