Text 19977, 89 rader
Skriven 2007-09-03 13:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: heat levels 74
==========================
-=> Quoting Hap Newsom to Dale Shipp <=-

 HN> I am always looking for a
 HN> new "hot" hot sauce...so far Melinda's seems to do the best job of
 HN> getting a good balance of heat, and flavor without over doing it with
 HN> the vinegar.

Sach's Scotch Bonnet sauce with garlic and cumin (lot's of cumin!)
is a good one. Dave S. mentioned it here first.

It would be most excellent in this:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Charred Buffalo Medallions With Coffee Bbq Sauce
Categories: Buffalo, Sauces
  Servings: 4

      1 TB olive oil
      1 TB unsalted butter
  1 1/2 lb tenderloin of buffalo, in
      1    inch-thick medallions
           Salt and pepper to taste
      1 sm Vidalia onion, diced
    1/4 c  gold tequila
    1/4 c  lime juice
      1 c  rich beef or veal stock
    1/2 c  Black Coffee Barbecue Sauce
    1/2 ts salt
    1/2 ts ground black pepper
           BLACK COFFEE BARBECUE SAUCE:
    1/2 c  strong black coffee,
           espresso preferred
      1 c  ketchup
    1/2 c  red wine vinegar
    1/2 c  firmly packed dark brown
           sugar
      1    onion, peeled and chopped
      2    cloves garlic, peeled and
           crushed
      2 TB dark molasses
      3    fresh hot chili peppers
      2 TB hot dry mustard mixed with
      1 TB water
      2 TB Worcestershire sauce
      2 TB ground cumin seed
      2 TB ancho chili powder

Heat the olive oil and butter in a large saute pan over medium heat.
Season the buffalo medallions with salt and pepper and add to the
hot pan. Turn the heat up to high and char both sides of the
buffalo. To keep the buffalo rare to medium rare, cook quickly,
turning once after the buffalo has browned on the first side.

Remove the buffalo from the pan, place on a warm platter, and set
aside.

Add the diced onions to the saute pan. Spread out evenly and cook
until caramelized. Working carefully away from the flame, add the
tequila to the pan, deglaze by swirling the tequila and set again
over low heat to reduce. Add the lime juice and reduce to almost dry
before adding the stock. Reduce the stock by half over high heat and
add the Barbecue Sauce. Cook for 2 minutes. Do not allow to boil but
gently simmer for 2 minutes before adding the salt and pepper.

Serve the buffalo in a pool of sauce with corn pudding on the side.

BLACK COFFEE BARBECUE SAUCE

Combine all ingredients in a saucepan and simmer over low heat for
20 minutes. Cool, then puree in a blender or food processor until
smooth and strain. This can be stored in the refrigerator for up to
weeks in a covered container. Yield: 1 1/2 cups

source unknown 

From: Mignonne To: Internationaltable
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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