GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ice, green onions, dash of Tabasco pepper sauce and 1/2 cup of
RED PEPPER SAUCE:
Roast the red and
nto serving dishes & serve w/sauce spooned around the timbales & a
In a shallow dish, mix lemon juice, butter, olive oil, parsley, sesame seed, Tabasco pepper sauce, ground ginger and salt.
With a fork, pierce skin of brook trout (about 1 pound each).
Coat fish with marinade inside and out.
Cover and refrigerate for 30 minutes to an hour.
Place fish in hand held grill; brush with marinade.
Cook about 4-inches from hot coals for 5 minutes.
Turn and brush with marinade.
Cook 5 minutes longer or until fish flakes easily with fork.
Makes 4 servings.
Combine vinegar, brown sugar, cornstarch, soy sauce and water in small saucepan.
Simmer, stirring constantly, until thickened. Stir in pepper sauce.
Add meat.
In saucepan, combine water, ketchup, vinegar, sugar, Worcestershire sauce, celery seed and bottled hot pepper sauce. Bring to boil, reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Add salt to taste and cayenne to test for hotness.
Season.
Meanwhile, for the pepper sauce, heat oil over high heat
Remove 1 tablespoon of tomato sauce from the can to be
For red pepper sauce: heat the oil in a
For Spicy Red Pepper Sauce: Place all ingredients in a
In a blender or food processor, whirl the sweet red pepper, onion, tomato sauce and red pepper sauce fo 2 minutes or until smooth.
Makes about 1 cup.
season with herbs, salt and pepper. Remove from heat.
In
astes.
To make pepper sauce, broil the pepper halves until they begin
dd the rest of the sauce ingredients. Process until smooth, then
enter. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken in
0 minutes.
For red pepper sauce, combine all ingredients in a
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt
In a medium saucepan, combine 1 cup bottled chili sauce, 1/4 cup chopped onions, 3 T. vinegar, 1 teaspoons packed brown sugar, 1 clove crushed garlic, 1/4 teaspoons dry mustard, 1/4 teaspoons bottled hot pepper sauce, and 1/8 teaspoons salt.
Bring to boiling. Reduce heat. Simmer, uncovered 10 minutes, stirring often.
Serve warm or cool.