recycledfrockery

It’s Storming over here this morning;
yes we’re in the midst of another winter dusting; complete with windgusts of up to 50 mph.  What are we thinking.. Absolutely about Summer.

here’s a funny video all about Grilling - and this one is really cute. it’s a take off on Nelly’s Hit Song Grillz.  this video is by the Chicago Comedy Troupe  - Casual Sketch

“The Tops Gas Burnin and the Bottom’s Charcoal; Let Me See Ya Grill, Let Me See Ya Grillz”  that lyric’s just too catchy. this is going to be an underground hit no doubt - Thanks to YouTube.This New Years we want to say Thank You for Your Visits and Your Comments and Your Drops. we’re just getting adjusted; and starting the process of moving our posts and archive slowly onto today.com. But come mid january, the migration will be complete.

Since We’re in deep cooking and eating mode for the New Years Celebration, we want to also share a delicious recipe with you for your Grill, when next you use it.

Puerto Rican Hot Sauce

Makes one approx. 24 Oz Jar

1 cup white vinegar
1/2 cup fresh pineapple juice
2/3 cup brown cane sugar or turbinado sugar
1/3 - 1/2 cup spring water
1/4 cup lime juice - fresh best with pulp included
5 -7 cloves of garlic pureed or smashed
2 - 4 habanero peppers - whole
1 tsp fresh thyme leaf
1 whole bay leaf
1 tsp White Mustard Seed
1 tsp sea salt

Directions:

put all ingredients into a 2qt saucepan with lid; stir well to combine.
simmer over low heat for 20 minutes, the sauce will begin to reduce while cooking. after 10 mins cooking time taste it, and adjust seasonings; add more pepper or garlic, as well as sugar if needed. when it has reached a low boil, remove the pot from the heat and allow to cool to room temperature. when cooled, strain if desired;
just a note - the pepper will continue to break down while stored, which may make your sauce hotter as it ages. Always store in glass screw top shaker bottle, and keep refrigerated.

you must use a screw top lidded bottle with this sauce; or be warned, the lid will pop off, because of the aromatic gasses that continue to ferment in the bottle, after stored.

keeps under refrigeration for up to 6 months, maybe longer. we never have any left to store that long. when we get low on this sauce, we use the bottle leftovers as the starter for the next batch. we add it to the fresh batch, when the straining takes place
and it is not heated a second time - because it would change the taste.

USES:

use as a condiment on chicken, meats, or poultry. can also be used as a marinade and or the base of a delicious grilling sauce. this is the base of my hot and sweet puerto rican barbecue sauce. that recipe will be posted when MY grilling season arrives.

hint: if the sauce is too hot for you - add Sugar. Sugar reduces the heat quotient.

Bon Appetite !

May the Most High Creator Bless and Guide You,
Happy New Years and we look forward to seeing you in the Two Thousand Nice.