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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-27-2014, 07:43 PM
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#1 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Roasted Chicken with Majorcan Pepper sauce
 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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-27-2014, 07:52 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 08-09-13
Location: Round Rock, TX
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Very nice! Love me some Creole sauces...
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01-27-2014, 08:06 PM
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#3 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-27-2014, 08:20 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Man that looks Goood!
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01-27-2014, 08:27 PM
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#6 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Oh my dang goodness, that looks so farkin fine!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-27-2014, 08:34 PM
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#7 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That looks fantastic, Bob!
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01-27-2014, 08:34 PM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-27-2014, 08:39 PM
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#9 |
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somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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I'd hit that... 
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01-27-2014, 08:43 PM
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#10 |
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Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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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.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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01-27-2014, 08:47 PM
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#11 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It is good stuff
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-27-2014, 08:51 PM
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#12 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Thanks for the recipe Bob. Love the grits too. You almost got me scratching my head with the tapioca comment.
 I haven't decided on how to use this sauce yet.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-27-2014, 09:00 PM
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#13 |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Perfectly done! Looks so good.
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01-29-2014, 08:44 AM
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#14 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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This OP deserves another look bump.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-29-2014, 08:47 AM
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#15 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Missed this the first time around... Looks great!
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