Essentially what we have here is a barbecue sauce that I made with Guinness and Habanero's. I was quite pleased with how this turned out. Had that classic barbecue sauce flavor with a nice kick to it with the addition of the habanero's. I just threw the sauce on some chicken breasts and baked them in my cast iron. Worked out really well!
Ingredients
1 tablespoon olive oil
4 cloves of garlic, small dice
3 habaneros, seeded and chopped
1 tablespoon flour
1/2 cup soy sauce
2/3 cup ketchup
2 tablespoons worcestershire sauce
2 teaspoons smoked paprika
1 cup Guinness
1/3 cup brown sugar
1 teaspoon onion powder
Directions
Heat a medium sauce pan over medium high heat. Add the garlic and habanero's, saute until fragrant and the habaneros are soft. Whisk in the flour to make a roux. Add the remaining ingredients and whisk until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes. Use a immersion blender (blender or food processor) and blend the sauce until smooth. Let cool and refrigerate or put it on your favorite protein.
Directions for BBQ Skillet Chicken
Heat oven to 375°F.
Pound the chicken breast thin, to about 1/2" and season both sides with salt & pepper. Heat a cast iron pan over medium high heat and add 1 tbsp of olive oil. Add chicken, skin side down, and saute until brown, about 5 minutes. Flip chicken over and top with BBQ sauce, transfer to the oven and bake until the Thermapen registers 165°F. Remove from oven, slice and drizzle with some more Beerbanero Sauce, Enjoy!
That is sage on top...I love pineapple and sage :)
I
got a brand spankin new pressure cooker for Christmas, a Fagor Duo 8-Quart to be exact. I have been
busting to try it and I finally settled on making this delicious Pineapple
Marinara sauce for my hawaiian pizza (which I will post in the coming days).
Pressure cookers have been around for a long time, but they are starting have a
resurgence now do to their new safety measures (they won't explode in your
kitchen anymore) and lots of new publicity from major cookbooks and TV shows.
Pressure cookers are back baby! The beauty with pressure cookers is their
ability to cook anything at a higher temperature. You see, any food product
contains water and the boiling point of water is 212°F. So, therefore, nothing
can be cooked past that temperature while it contains water. You can put a
steak in an 800°F, but it will never pass 212°F, unless of course you
completely dehydrate it. Pressure Cookers can get us around that barrier.
Whenever you raise the pressure you essentially raise the boiling point. The
Fagor Duo 8-Quart is one of the best on the market and can reach full pressure
of 1 Bar, or 15 psi, which essentially increases the cooking environment to
250°F. Given this advantage, you can cook whatever it is your cooking 70% more
efficient and given the increased temperature, you can get a lot more depth of
flavor. I highly recommend everybody having a pressure cooker in your home, not
only are they extremely versatile, but extremely efficient. They are definitely
worth the cupboard space!
Ingredients
2 cups
yellow onion, large dice
1 cup
carrots, medium dice
5-6
cloves garlic
3 cups
pineapple, medium dice
1/2 cup
prosciutto, diced
1 1/2
tablespoon olive oil
1 large
can (28 oz.) crushed tomatoes
Extra-virgin
olive oil, to taste
Salt,
to taste
Directions
Add the onion, carrot, garlic,
pineapple and prosciutto to the bowl of a food processor and mince. Work in
batches if they don't all fit.
Add the olive oil to the base of the
pressure cooker and saute the minced vegetables over medium heat until the
onions turns translucent, about 4 minutes.
Stir in 1/2 the can of crushed
tomatoes, reserve the rest for another use. Pressure-cook at a gauge pressure
of 1 bar/15 psi for 45 minutes. Don't start timing until full pressure is
reached. Once 45 minutes has passed, depressurize the pressure cooker. Blend
sauce with an immersion blender until smooth. Season with EVOO and salt to
taste.
Alright I'll be the first to admit that this looks like a glass full of dry...well you know. But, you know what, taking a beautiful picture of beef jerky is a hard job! Growing up in the heart of Pennsylvania, jerky was like turkey on Thanksgiving. It would only usually come around once a year, right after deer season. Of course, the jerky I'm talking about was made of venison. Yes, to put it simply, I was a redneck. Not one of those really crazy rednecks that you see walking around your local Walmart from time-to-time, a normal redneck...if that makes sense. We often went hunting, camping, fishing, muddin' , etc. So, naturally, I love these delicious salty treats. Now that the Super Bowl is set, we are down to two weeks to party plan. I ask you this....is there anything more manly...more 'Merrrican...than sitting down, watching a game of football, with a cold Yuengling and a hunk of dried meat? I think not....don't deprive your guests of this opportunity to express their Patriotism.
History of Jerky
"Ch'arki", a name derived from the Quechuan language of the Incas (which literally translates into "dried meat"), later evolved into what we now call jerky. The discovery of Jerky allowed humans to both store food for long periods of time and have an easily carried, dense source of nutrition to take with them on journeys. Jerky is both flavorful and compact and almost any meat (except pork) can be made into jerky. Some say Native Americans made the first jerky (buffalo jerky) thousands of years ago, while others say an ancient Inca tribe called the Quechua made jerky as early as the 1500's. Whatever the case, this time tested recipe has been passed from generation to generation.
When the first Europeans arrived in the New World, they found that the Natives were making a dried meat product that did not need to be consumed immediately and they instantly knew that jerky would be beneficial to them. What the Native American tribes called "pemmican" was jerky meat added to either crushed dried fruit or animal fat. The Native Americans taught the settlers how to cut and prepare the meat into long strips and later shared with them the entire jerky-making process and some variations of seasonings to make different recipes. With this newfound knowledge and time-tested recipe, the European pioneers found themselves cooking and consuming jerky more than ever before; it was absolutely the snack of choice.
Jerky reached its height of popularity during the expansion into North America, where traders and explorers prized it as an essential source of nutrition as they traveled to new areas with limited accessibility to fresh food and supplies along the way. The fact that meat could be hunted anywhere along the trails that the settlers were following to the West made this method of preparing meat an extremely valuable skill. This was also the introduction of other jerky meat types such as turkey, goose, and other wild game.
You know what would make an awesome Super Bowl party?? A FREAKIN' JERKY BAR!! Beef Jerky, Venison Jerky, Turkey Jerky, Chicken Jerky, Buffalo Jerky....an endless table of jerky...I love it!
Ingredients
2 lbs eye of round, trimmed of all fat
1 1/2 tablespoons kosher salt
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon chipotle powder
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
Directions
Slice the beef with the grain into 1 inch thick by 3 inch long strips. They may seem big, but that's fine. They will shrink significantly during the cooking process. In a mixing bowl combine all the try ingredients, mix to incorporate. Add all the beef strips to a large ziplock freezer bag, add in the spice mixture and toss to coat all the strips. Refrigerate the beef for 24 hours.
Preheat the oven to 250° F
Line a baking sheet with aluminum foil and place a baking rack on top. Place the strips on top of the baking rack, making sure the strips are not touching or overlapping, this allows for even drying. Bake for 6-7 hours, until fairly dry. If you prefer the jerky to be on the chewy side, remove after 6 hours. Otherwise, leave it in for the full 7 hours.
You know when else is a good time to eat beef jerky?? While watching Arnold Schwarzenegger movies!
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