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Unread 01-27-2014, 08:43 PM   #1
landarc
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Default 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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Unread 01-27-2014, 08:52 PM   #2
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Very nice! Love me some Creole sauces...
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Unread 01-27-2014, 09:06 PM   #3
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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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Unread 01-27-2014, 09:20 PM   #4
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Man that looks Goood!
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Unread 01-27-2014, 09:25 PM   #5
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Yummy!! I agree what is that yellow stuff? Looks like tapioca pudding.
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Unread 01-27-2014, 09:27 PM   #6
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Oh my dang goodness, that looks so farkin fine!
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Unread 01-27-2014, 09:34 PM   #7
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That looks fantastic, Bob!
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Unread 01-27-2014, 09:34 PM   #8
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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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Unread 01-27-2014, 09:39 PM   #9
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I'd hit that...
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Unread 01-27-2014, 09:43 PM   #10
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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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Unread 01-27-2014, 09:47 PM   #11
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It is good stuff
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Unread 01-27-2014, 09:51 PM   #12
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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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Unread 01-27-2014, 10:00 PM   #13
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Perfectly done! Looks so good.
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Unread 01-29-2014, 09:44 AM   #14
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This OP deserves another look bump.
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Unread 01-29-2014, 09:47 AM   #15
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Missed this the first time around... Looks great!
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