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Everything posted by SannisRKHQ

  1. 1999 Black Opal: Shiraz I enjoyed this wine quite recently at a steak house in Pittsurg, KS and it has quickly become one of my favorites for a beef dinner. Went exceptionally well with the prime rib. Has a nice cheery vanilla hint and what seemed to me to be a sort of pepper like finish. medium in color. Stew $4.00 a glass
  2. I went to J. Harding Restaurant Supplies and got a nice soup pot and a mandolin .. I will never go back to slicing my cucumbers again .. Love that little gadget.
  3. Mmmmm.. Ice Cream .. We have company here called Bozo's Ice Cream Treats .. My favorite treat there is teh Mickey Mouse Lemon Cherry Pop with the Gumball nose .. heh But I would have to say that Jolly Trolley is better than an Ice Cream Truck .. I like snow cones.. ;)
  4. Greetings, For me it is defintely crab legs, definitely a food that aproaches ambrosia status. I love them with fresh rendered butter and dill.. Yum yum yum .. and a squirt of orange juice .. (yes I said orange juice.) Stew
  5. Stew's Jumpin Joe Sauce (BBQ) Serves 4. Stew's Jumpin Joe Sauce<br> I started this recipie, which will probably never be final, to come up with a BBQ sauce that would satisfy my tastes. I have used it on different cuts of meat. My favorite use of this sauce is as a dipping sauce for wings, but it makes a nice rack o' ribs as well. Well Here Goes! 1 tsp powdered mustard seed 3 shots of fine espresso 3 Whole jalepenos Diced and Seeded 1 8oz can tomato sauce 1/3 c white vinegar 1 small white onion diced 1 clove garlic crushed 1/2 tsp Salt (add more later to taste) 1 tsp course black pepper 1/2 tsp liquid smoke 1/4 c Fine brown sugar Grab your favorite sauce pan and add a light coat of your favorite olive oil, (substitue vegtable or canola for prefrence) and on a medium heat sautee the jalepenos, onion, and garlic with the salt until the onions begin to carmel. Take care not to burn the garlic or it will become bitter. Time may vary depending on dice size. After the sautee process is complete add the white vinegar to deglaze the bottom of the pan. Next add the espresso and the tomato sauce stirring to incorporate the pepper oninon mix from the bottom of the sauce pan. Next add the liquid smoke, brown sugar, mustard powder and black pepper. Cover the sauce pan and let simmer for 15 - 20 minutes (even longer to pick up more heat from peppers). Give the sauce a taste to check for heat level let simmer longer if needed. The sauce should start to thicken a bit and absorb the flavors of the pepper and onion. The next step can be omitted if you prefer your sauce to be chunky. Take the sauce pan and carefully pour contents into a blender, and puree until smooth. If you whish to kick in a little extra heat at this point you can add in some of the seeds from the pepper while you puree or you can add them in durring the sautee period to really give a nice edge. Once the sauce has a chance to cool it will thicken even more so be sure to bottle/store it wile still warm to ease the process. This sauce can be bottled and racked to let it grow in flavor, but unless you can seal the bottle perfectly it is best to use with in a day or two. A properly sealed and racked bottle can be kept for about a month. Personally I haven't tried it any longer. Keywords: Condiment, Easy, Tex-Mex, Side, Dip, Hot and Spicy ( RG587 )
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