The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Roasted Chicken with Majorcan Pepper sauce (http://www.bbq-brethren.com/forum/showthread.php?t=180366)

landarc 01-27-2014 07:43 PM

Roasted Chicken with Majorcan Pepper sauce
 
http://i166.photobucket.com/albums/u...ps79b45824.jpg

A while back, Brethren Dwfisk sent me a few bottles of a local to him product called Minorcan Datil Pepper sauce. With the leftover chicken, I mad a Creole sauce, with the Datil Pepper sauce as a source of heat and flavor. This stuff is terrific, tons of flavor and since I used the regular, just enough heat to notice. What a great addition to the Creole sauce.

Thanks again Dave.

peeps 01-27-2014 07:52 PM

Very nice! Love me some Creole sauces...

deguerre 01-27-2014 08:06 PM

Bob, can I get a little detail on what that beautifully cooked chicken sits upon? Particularly the corn meal looking stuff as well as the creole sauce details?

Toast 01-27-2014 08:20 PM

Man that looks Goood!

cmwr 01-27-2014 08:25 PM

Yummy!! I agree what is that yellow stuff? Looks like tapioca pudding. :-P

bluetang 01-27-2014 08:27 PM

Oh my dang goodness, that looks so farkin fine!

Ron_L 01-27-2014 08:34 PM

That looks fantastic, Bob!

landarc 01-27-2014 08:34 PM

That yellow stuff, is, in fact, tapioca pudding.

No, I wanted grits, but, surprisingly, nowhere had hominy grits. But, the local produce market had corn grits, which is apparently dried corn stone ground to the same size as hominy grits. So, the yellow stuff is corn grits. Made just like any other grits, except I used smoked salt to season it.

Creole Sauce is a traditional sauce from Louisiana, although Creole people do not eat it. None the less...

Creole Sauce:
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced green onion, white part
2 cloves garlic minced
1 cup shredded carrot

Saute all of this, until they are soft and breaking down.

1 can (normal sized) diced tomatoes
1/2 cup water
Hot sauce to taste (in this case, the Minorcan Datil sauce)

Heat through to simmer, place in blender and pulse to break down to chunky texture (if you have a couple of hours, you can simmer and not use blender). Salt and Pepper to taste. If you need sugar, add some. It should be very aromatic, spicy with a sweet balance. The carrots and red bell pepper are often enough.

Al Czervik 01-27-2014 08:39 PM

http://i166.photobucket.com/albums/u...ps79b45824.jpg

I'd hit that... :hungry:

dwfisk 01-27-2014 08:43 PM

That really does look great and I'm sure it was full of flavor. I was jonesin for your roasted chicken then you knock it out again with leftovers.

landarc 01-27-2014 08:47 PM

It is good stuff

deguerre 01-27-2014 08:51 PM

Thanks for the recipe Bob. Love the grits too. You almost got me scratching my head with the tapioca comment. :becky:

I haven't decided on how to use this sauce yet.

ssv3 01-27-2014 09:00 PM

Perfectly done! Looks so good.

deguerre 01-29-2014 08:44 AM

This OP deserves another look bump.

sliding_billy 01-29-2014 08:47 AM

Missed this the first time around... Looks great!


All times are GMT -5. The time now is 10:23 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.