Horsey Sauce with a Bite

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

 

1 cup mayonnaise

2 ounces of prepared horseradish

2 tablespoons Louisiana Hot sauce

1 tablespoon spicy mustard

2 tablespoons white sugar

Pinch of black pepper

Pinch of salt

 

 

Instructions

Mix ingredients together and let sit in the refrigerator for about 30 minutes before adding to brisket or BBQ’d roast pork that has been pulled or chopped for sandwiches.


This adds a super taste when served alongside roast beef cooked on the barbecue.

Garlic Cayenne Calamari with Nigerian Fried Pepper Sauce

Dave DeWitt Recipes Leave a Comment

This South African recipe is a party favorite.  However, take care to not over cook the calamari; it turns from tender to tough and chewy very quickly, so removed from the pan the moment it is done.

Ingredients

  • 1 1/2 pounds calamari tubes, throughly cleaned
  • 1/2 cup flour
  • 1 teaspoon milled black pepper
  • 2 teaspoons cayenne
  • 7 ounces butter
  • 2 tablespoons crushed garlic
  • Fresh lemon juice
  • Lemon wedges for squeezing
  • Nigerian Fried Red Pepper Sauce

Instructions

Slice the calamari according to size; smaller specimens are better cut in half, lenghtwise, laid flat and each piece scored lighly in a diamond pattern.  Next, toss the calamari in the flour seasoned with the black pepper and cayenne.

In a large, non-stick frying pan, heat the butter and oil until it starts to brown.  Stir in the garlic, add the calamari and cook for one and a half to two minutes, depending on the thickness.  Press it down with a spatula to brown nicely.  Cook the calamari in batches, to control how quickly it cooks.

Transfer the calamari to a warmed serving platter, and squeeze the lemon wedges over the top.  Last, spoon the sauce over the appetizer.  Garnish with lemon wedges and serve with rice.

Avocado Smoked Fish with Hot Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is from Zaire, where its is know as “Senegalese Quiche.”  Feel free to choose another hot sauce to serve over this dish.

Ingredients

  • 4 hard-boilded eggs
  • 1/4 cup milk
  • 1/4 cup lime juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup vegtable oil
  • 2 tablespoons olive oil
  • 1/2 pound smoked fish, such as salmon
  • 2 large ripe avocados
  • 1 red bell pepper
  • 1 can pimentos (cut in strips)
  • 1/4 cup West African Pili-Pili Sauce

Instructions

Peel the hard-boiled eggs and take out the egg yolks.  Mash the egg yolks in a large bowl.  Mix in the mild and stir until if forms a smooth paste.  Add 1 tablespoon of the lime juice, the sugar and salt.  Mix well.  Pour in the vegetable oil and olive oil.  The stir in the rest of the lime juice.  In a separate bowl, place the chipped egg whites and flaked smoked fish.  Make sure all of the skin and bones are removed.  Then add the fish and egg whites into the sauce; toss gently and thoroughly.  Refrigerate mixture and then just before serving, cut avocados in half, take out seeds and all brown fibers.  Spoon mixture into avocado halves and top with either pepper strips or pimento strips.  Spoon the hot sauce over the dish and serve immediately.

Sesame Dipping Sauce

Dave DeWitt Recipes Leave a Comment

This Middle Easter dish is popular in Egypt and Sudan.  It contains quite a bit of sesame seeds, and they are one of the oldest plants grown for oil.  In Africa, sesame is call been or simsim.  Serve this dip with raw vegatables or crackers.

Ingredients

  • 1 16-oucne can chickpeas, drained
  • 1 clove garlic, peeled
  • 4 teaspoons sesame seeds
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon butter, softened

Instructions

Put the chickpeas and garlic in a blender and grind until smooth.  Scrape the bowl and add the remaining ingredients, mixing well.

Berber Barbecue Sauce

Dave DeWitt Recipes Leave a Comment

This sauce for barbequed poultry and meats originated in North Africa.  It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen.  This is great as a marinade and baste for grilled lamb chops.

Ingredients

  • 1 tablespoon raisins
  • Juice of one lemon
  • 5 tablespoons soft butter
  • 2/3 cup peanut oil
  • 1 1/2 teaspoons Malawi Curry Powder
  • 1/2 teaspoon cayenne
  • 1 tablespoon ground peanuts
  • Pinch of chopped mint
  • 1 teaspoon of honey
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon dried allspice

Instructions

Soak the raisins in the lemon juice for 15 minutes.  Then add the butter, peanut oil, currry powder, cayenne, peanuts, mint, honey, basil, marjoram and allspice to bowl and mix well.