Chiltepin Sauce
Ingredients
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2 cups cider vinegar
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1.5 ounces chiltepin peppers
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4 tablespoons kosher salt
Instructions
Combine all ingredients.
Inner Rodney Sauce
Inner Rodney Sauce
Ingredients
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5 ground dried habanero peppers
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1 cup cider vinegar
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12 ounces box colman’s whole mustard*½ cup brown sugar
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1/4 cup molasses
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2 tsp. tumeric
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1 teaspoon granulated garlic
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1 teaspoon kosher salt
Instructions
Throw in a blender until it’s ready.*double superfine” mustard doesn’t work
Chipotle Barbecue Shrimp
Chipotle Barbecue Shrimp
Ingredients
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Two pounds large shrimp (I’ve used frozen/peeled raw/tail-on and unshelled and deveined)
Spices:
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2.5 Tbsp. Medium red chili powder
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1-2 tsp Chipotle powder, to taste
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1 tsp. cumin
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1 tsp. kosher salt
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1/2 tsp. Black pepper
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1.5 tbsp brown sugar
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1 tbsp. Granulated garlic (or 2 tsp garlic powder, or 6 large cloves garlic, chopped)
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1/2 cup vegetable oil or 1 stick butter (for Version I if you’re irrepressibly Cajun)
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Scallions, cut in 2” sections and sliced lengthwise
Instructions
1. (If using frozen shrimp, fill shrimp bag with cold water twice; enough so shrimp break apart and are semi-thawed.) If using peeled shrimp, cut back on the cumin.
2. Mix spices, add shrimp and toss until coated.
Variation I: The traditional version:
After tossing shrimp, put into large baking dish, cover with the oil (or put stick of butter on top of shrimp) and bake at 350 F for about 45 minutes, stirring gently and turning the shrimp over every 15 minutes. (if shells start to crinkle, shrimp is being overcooked). Stir in scallions and serve in bowls with juices.
Variation II: (The fast way from Bobby Flay)
Put half the oil in a large (at least a 12in.) skillet, heat until shimmering. If you have 2 skillets, now’s the time to look cool—use ‘em both.Cook half the shrimp in (each) skillet over medium-high heat, stirring or tossing occasionally until cooked through (curled and white), about 4-5 minutes. Add scallions and stir into shrimp. Transfer to platter and serve. Repeat, if you only used one skillet.
Jamaican Rum Punch
Nothing tastes better on a hot day!
Ingredients
- 2 ounces rum (or more, to taste)
- 1 cup orange juice
- 3 cups pineapple juice
- 2-3 ounces lime or lemon juice
- 1/2 cup sugar
- Red food coloring (optional)
- Ice
Instructions
In a tall pitcher, combine the rum, orange juice, pineapple juice and lemon or lime juice. Add the sugar and stir until it is dissolved. Add enough red food color to make the drink bright red.
Pour over ice and serve
Peppered Shrimp Jamaican-Style
The shrimp taste better if you cook them with their shells on. Then you can serve them as an appetizer and have your guests peel the shrimp themselves. Alternatively, you can use peeled shrimp and serve them over white rice.
Ingredients
- 2 pounds shell-on shrimp
- 2 tablespoons vinegar
- 3 Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
- 1/4 cup vegetable oil
- 1 clove garlic, crushed
Instructions
Add the oil to a large skillet over medium heat. When the oil is hot add the garlic, peppers and salt and stir for a few seconds. Add the shrimp and cook, stirring occasionally, until they’re almost cooked through.
Pour in the vinegar continue cooking until the shrimp are opaque.