Gathered, shared, and cooked with love
Rub recipe from one of my favorite local cooks, Jeromy Esplin.
1 cup season salt
1/2 cup paprika
1/2 cup chili powder
1/2 tsp mustard powder
1/4 tsp ginger
1/8 tsp dry cloves
1 tbls black pepper
1/2 cup brown sugar
1 tbls onion powder
1 tbls garlic powder
Jeromy Esplins BBQ Sauce recipe- the longer it sits the better!
Ingredients:
1 cup ketchup
1/2 can tomato paste (~2 tbls)
1 med onion- finely minced
4 cloves crushed garlic
1 med bell pepper finely minced
1 tsp black pepper
1/2 tsp cumin (or more to taste)
1 tsp chili powder
1/2 tbls salt
3 tbls Worcestershire
2 tbls hot sauce (crystal, tapatio, something vinegar based)
2 tlbs brown sugar, honey, or molasses
1/2 cup apple cider vinegar
1 tbls paprika
2 tsp cayenne (or more to taste)
1/8 tsp liquid smoke
1/4 tsp dry mustard (or yellow)
2 tbls butter (or bacon grease)
1 habanero (optional- float at end)
Instructions:
Sauté veggies in butter or bacon fat until onions are translucent (veggies should be finely finely finely minced)! Add the rest of ingredients except sugar and bring to boil. Once at a boil whisk in sugar. Let simmer for 20-30 minutes. Can be served immediately or chilled. Adjust heat by adding more or less cayenne, red chili flakes, include one jalapeño, or float a habanero in whole during the simmering phase.
Steve short chicken marinade
1/3 c orange juice concentrate
1/3 c EVOO
1/3 c vinegar
2 t salt
1 t ground black pepper
1 t onion powder
1/2 t garlic powder
1 t red pepper flakes
1 t oregano
1 t basil
Delicious sauce to smother a steak in, best with mushrooms.
Ingredients:
2 Tbs. unsalted butter
1/4 cup minced shallot
1/2 cup Cognac
3 cups unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
2 cups heavy cream
2 tsp. freshly cracked black pepper
1/4 oz. nely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
2 tsp. Dijon mustard
2 tsp. fresh lemon juice; more as needed
2 tsp. Worcestershire sauce
Make the sauce
Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook,
stirring occasionally, until tender, about 3 minutes.
Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes.
Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to
20 minutes. Discard the thyme sprigs.
Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook,
stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy
cream, about 20 minutes.
Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and
Worcestershire sauce. Once the cheese has melted, season to taste with more salt,
pepper, or lemon juice.
Serve
Note: I often make this with mushrooms and it gives it an excellent flavor. To cook with mushrooms, put 1lb of cut up mushrooms in before the shallot and sweat down (10 minutes or so). Cook the rest of the recipe as described.
The perfect coleslaw for pulled pork sandwiches, the teaspoons of sweet chili sauce add a nice sweetness to this dish.