Sweet n’ Spicy Caribbean Hot Sauce

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This sauce is wonderful on grilled chicken and firm fish like salmon. Use it as they would in Trinidad to spice up a fried shark sandwich. If you are using whole spices, grind them in a mortar or in a spice grinder. Allspice berries can be found in Latin and Caribbean markets, as well as specialty food stores. Note: this recipe requires advance preparation.

Ingredients

  • 3 dried chipotle peppers

    3 dried allspice berries, ground (or 1/2 teaspoon ground allspice)

    1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder)

    1 clove, ground (or a pinch of ground clove)

    1 teaspoon turmeric

    1/2 teaspoon red curry powder

    1 teaspoon ground black pepper

    1 tablespoon canola oil

    2 cloves garlic, minced

    1 shallot, chopped

    1/2 inch piece ginger, peeled and chopped

    5 habaneros, finely chopped

    1/2 mango, chopped

    2 tablespoons white vinegar

    3 tablespoons light brown sugar

    1 tablespoon blackstrap molasses

    1/4 cup pineapple juice

    Salt to taste

Instructions

Soak the dried chipotles in warm water for 1 hour. Drain the chipotles, reserving the soaking water. Remove the seeds, finely chop the chiles and set aside. Combine the allspice, mustard seeds, clove, turmeric, curry powder and black pepper in a small bowl and set it aside.

In a medium saucepan, heat the canola oil over medium heat. Add the garlic, shallot, ginger, chopped chipotles and spices. Cook, stirring constantly, for 1 to 2 minutes. Add the remaining ingredients and stir to combine them. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally.

Check the consistency. If you want a thinner sauce, add more pineapple juice or the chipotle soaking water. Remove the pan from the heat. If you have an immersion blender, put it directly into the saucepan and blend. I like a chunky texture for this sauce. If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole and blend to the desired consistency. Transfer the sauce to a jar and store in the refrigerator for up to one week.


Brisket Rub

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Brisket rubs vary from cook to cook with each having their special blend. This is a basic recipe that can be adapted by adding or eliminating ingredients.

Ingredients

  • 1/4 cup coarse kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup freshly ground black pepper
  • 3/4 cup sweet paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground red pepper

Instructions

Combine the ingredients in a bowl and stir well to incorporate. (This rub will keep stored in a covered container for two months.)

Thai-Curried Prime Beef (Gaeng Pannang Nua)

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This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia’s Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

Ingredients

•    3 dried kaffir lime leaves
•    1/2 cup hot water
•    3 cups coconut milk
•    1/4 cup red curry paste
•    2 pounds prime rib meat, diced
•    1 teaspoon sugar (optional)
•    1 teaspoon fish sauce (nam pla)
•    1 cup water
•    5 large potatoes, diced
•    Salt to taste

Instructions

Soak the kaffir leaves in hot water for 10 minutes, then drain.

In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.

Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.

Dr Pepper Barbecue Sauce

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Also unique to Texas barbecue is the combination of two Texas favorites — brisket and Dr Pepper soft drink. Dr Pepper was created by German pharmacist Charles Alderton in Waco in 1885 and was nationally introduced at the 1904 Louisiana Purchase Exposition.

Ingredients

  • 2 1/2 cups Dr Pepper
  • 1 cup ketchup
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup dry minced onion
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes

Instructions

Combine all of the ingredients in a blender or food processor. Blend for two minutes. Store the sauce, refrigerated, in a covered container. Shake well before using. (The sauce will keep refrigerated for several weeks.)

Chipolte-Habanero Hot Sauce

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Jalapeno, habanero and Scotch bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too, as well as the many other dried varieties available. Though most recipes call for some type of chile, the real source of heat in many Latin and Caribbean dishes is the hot sauce. Here, I have included two versions. The Chipotle-Habanero Sauce is a thinner, Latin-style sauce with a scorching finish, and the other is a chunky Caribbean-style version with a little sweetness to temper the heat.

Note: this recipe requires advance preparation.

Ingredients

  • 3 dried chipotle peppers
    1 tablespoon canola oil

    1 medium onion, chopped

    Salt and pepper, to taste

    1 tablespoon mustard seeds, ground in a mortar or spice grinder (or 1 tablespoon mustard powder)

    1/2 inch piece ginger, peeled and chopped

    1 clove garlic, chopped

    1/4 cup pineapple juice

    3 habanero chiles, chopped

    1 tablespoon Worcestershire sauce

    1 teaspoon tomato paste

    1 tablespoon blackstrap molasses

    2 tablespoons white vinegar

    1 teaspoon red curry powder

    1/2 teaspoon chile powder

Instructions

Soak the dried chipotle peppers in warm water for 1 hour. Drain the chipotles, reserving the soaking water, and finely chop.

Heat the oil in a small saucepan over medium heat. Add the onion, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Add the ground mustard seeds and chopped chipotles and cook for 2 minutes. Add the ginger and garlic and cook for 1 minute more. Add the remaining ingredients, bring the contents to a simmer and cook, stirring occasionally, for 15 minutes. Remove the saucepan from the heat.

If you have an immersion blender, put it directly into the saucepan and run it until you reach the desired consistency. If you want a thinner sauce, add small amounts of the reserved chipotle soaking water.

If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole while blending. Puree to the desired consistency. The sauce will keep in the refrigerator for up to one week.