Caribbean Hot Sauce

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel


Ingredients

One 1-pint bottle dark rum

5 to 6 whole fresh or dried red bird peppers or small Scotch bonnet chilies

6 whole cloves

4 whole allspice berries

3 whole black peppercorns

 

Caribbean Hot Sauce

 

Instructions

Pour 1/4 cup rum out of the bottle into a measuring cup. Place the peppers, cloves, allspice, and peppercorns and spices into the bottle of rum. Top up the bottle with the remaining rum. Tightly cap the bottle.


Let the pepper rum “ripen” for at least 2 weeks, preferably 1 month, before serving. The pepper rum will keep at room temperature almost indefinitely.


Sprinkle a few drops into any dish/recipe as desired.

 


Spiced Rum Variation

If you want to make this hot sauce even spicier and add dimension to the heat, substitute Captain Morgan or another spiced rum for the regular rum.

Pitmaster Pete’s Sweet Chile Rub

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Instructions

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.

Chile-Rubbed Smoked Lamb Chop Lollipops

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

Special Equipment: Cameron Stovetop Smoker; post oak or other favorite wood chips, soaked in water


2 racks of lamb, frenched

Olive oil

2 cups Pitmaster Pete’s Sweet Chile Rub (this recipe can be found here)

 

Chile-Rubbed Smoked Lamb Chop Lollipops

Instructions

Using a sharp knife, cut the racks of lamb along the bones into individual chops—you’ll have about 14 chops. They should be small and resemble lamb “lollipops.” Lightly brush all the surfaces of the lamb with the olive oil.


Pour the rub onto a piece of waxed paper. Holding each chop by the bone, dredge each side of the chop through the rub to coat the entire outside of each chop.


Once the chips start to smoke, place the chops in the center of the cooking grate and smoke-cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare. The chops are best cooked to rare, but cook to your preferred level of doneness.

Haupi (Hawaiian Coconut Pudding)

Dave DeWitt Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

3 cups coconut milk
1/4 cup granulated sugar
1/4 teaspoon coarse kosher salt
1/4 teaspoon vanilla extract
3 tablespoons cornstarch

Instructions

In a saucepan over medium-low heat, heat all but 1/4 cup of the coconut milk. Add the sugar, salt and vanilla. Mix the remaining coconut milk with cornstarch and gradually add to the pan, stirring until mixture comes to a boil and thickens. Pour the mixture into a square cake pan and chill until firm.

Cut the pudding into small squares and serve.

Lomi-Lomi Salmon

Dave DeWitt Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (5-ounce) salmon filet
Coarse kosher or Hawaiian salt
3 tomatoes, seeded and diced
1/3 cup thinly sliced green onions
1/4 cup finely chopped sweet onion
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/2 teaspoon cracked black pepper

Instructions

Place a layer of salt into a glass baking dish, top with salmon and cover with more salt. Rub the salt into the salmon, cover with plastic wrap and refrigerate overnight.

Rinse the salmon under running cold water and pat dry.

Shred the salmon into a mixing bowl. Add the tomatoes, sweet onion and green onions. Add the lime juice and sugar; season with black pepper. Cover and chill for 1 hour before serving.