3 cups fresh blueberries or strawberries, crushed
1 ½ cups white vinegar
½ cup brown sugar
2 tablespoons. Worcestershire sauce
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon red pepper
1 bay leaf
Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8–10 minutes. Best served at room temperature or warm. Excellent served on duck or turkey.
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas). This marinade is delicious with pork, chicken, beef, or game.
8 ounces Mexican beer
1/4 cup olive oil
8 cloves garlic, chopped
4 shallots, chopped
1 cup onion, chopped
2 jalapeño chiles, seeds and stems removed
1 bunch cilantro, chopped
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons black pepper
Juice of 6 limes
In blender or large food processor, place all the ingredients. Blend until smooth.
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.
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
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.
To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.
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
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.
Buddy Taylor of Gator Hammock made this great stew at the 2001 National Fiery Foods Show. Using some of his products he made the Gatortail sauce that can be served with shrimp, fish, and of course Florida gator tail.
7-8 quarts water
6.5 oz. Gator Hammock Sawgrass Boil
2 pounds smoked kielbasa or sausage (cut into 1 inch pieces)
2 pounds red potatoes (cut into 1 inch cubes)
2 pounds baby carrots
4 ears fresh corn (each cut into 3 pieces)
2 pounds unpeeled large fresh shrimp
Add water and sawgrass boil to a large stock pot (3-4 gallons) and bring to a rolling boil.
Add kielbasa, return to a boil, and cook 5-10 minutes.
Add potatoes and carrots, return to a boil, and cook 10 minutes.
Add corn, return to a boil, and cook 8-10 minutes.
Add shrimp, cook 3-4 minutes or until shrimp turn pink. (Do not boil)
Remove from heat and let rest about 10 minutes uncovered. Serve in large soup bowls.
