The Official Food & Beer Thread*
ok, I promised this a few weeks ago but haven't had the time to have some folks over for dinner till tonight.
Oso's Jerk Chicken Wing Sauce(tm)
(modified from original. T=Tablespoon, t=teaspoon)
3 C Texas Pete
2 Sticks Butter
2 T Allspice
2 T Garlic
1 t Thyme, leaves
1 t Thyme, ground
1 t Cinnamon
1 t Nutmeg
1 t Clove, ground
2 thumb sized habanero peppers
melt butter, add to Texas Pete
mince peppers and add ( I like a medium heat, add more or use scotch bonnets if you like it hotter)
wisk in the rest of the ingredients
let it stand for an hour or more
I use canola oil to fry the wings in on a gas range and then bathe in the sauce before serving.
tonight menu is starting with a table red that sounded good w/ some aged gouda and wheat crackers.
then, fresh veggies sliced for snacking and dipping along with the wings:
carrots, broccoli, sweet potato, green/red/yellow peppers
We'll drinking from a sampler pack of Clipper City Brewing's beers:
http://www.ccbeer.com/
*cuz I sez so, I'll be posting all my food and beer topics here, you should too.
"Rich for a Poor Guy" Mexi-Ish Steak
1 Can - 12-15oz - Bush Baked Beans
5oz - Corn
5oz - mixed chopped tomatoes, green peppers, sauted onions
1 teaspoon - Pa's homemade Hot sauce (I seriously have no idea what goes in it. So, substitute a good quality store-bought. Not tobasco, though)
Big-Ass boneless sirloin
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Prepare the beans and vegetable mix separately, before the steak. Mix together, plaec in glass bowl, covered in foil. Cook sirloin over open flame, until done to taste.
Cover steak in veggie/bean mix, enjoy.
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I'm not a beer guy, so I have a nice big glass of Sierra Mist Free.
The key with scotch bonnets...
...is they have to be fresh. We actually have a grocery store that imports scotch bonnets nearby. But it's dried scotch bonnets which aren't nearly as good. In my experience, fresh scotch bonnets burn hot but clean. For a moment, they are like eating hellfire, but it subsides quickly and in typical masochistic pepper eating fashion, you can hardly wait to get another bite. I've found that freshness is key with all peppers. It's when they get preserved that they tend to get the lingering burn, especially the day after burn (yowch!) But freshness is key in any ingredient, yes? That's why I often find eating abroad much more flavorful, especially in countries like China or India where there is less available refrigeration.
OK, truth be told, I can't cook at all. I just wanted to chime in on jerk. I'll leave you all now to discuss more beer and food.
Scott's healthy (somewhat healthy) wraps
Shredded Cheese (as desired)
Fresh Avocado
Spinach
Ground Turkey
Corn (removed from cobb)
Salsa (I use generic, and it's really good)
Rice (your choice)
Whole Wheat Tortillas
Cook up the turkey, spinach, corn together and add the salsa towards the end. Have your rice already cooked.
Warm tortillas (preferrably in oven, microwave okay). Add rice and smach some of the avocado into it. Add turkey, salsa, ect....
Enjoy!:D