Just in time for the Super Bowl!

Y'all have got to make this delicious BBQ sauce and serve it with baby backs, or chicken, or hell, just drink it with some vodka. I made this sauce while in the BVI. Got the idea because of the plentiful selection of fruit, and the spicy Caribbean flair that just overcomes you when you go down island. It is now my all time favorite BBQ sauce!

Mango-Guava BBQ Sauce

Heat a few tablespoons of oil in a large saucepan. Add 1 large chopped up onion. Chop it fine. Then add 3 cloves of minced garlic, 1 fiery hot pepper, minced (I used a scotch bonnet), 1/2 tsp. of dried mustard, a tablespoon of freshly grated ginger, and a tablespoon of cumin. Cook until the onions are clear.

Now add 1 cup of fresh chopped mango, 3/4 cup of guava paste, ( you can get this at specialty stores) 1/4 cup of fresh lemon or lime juice, zest of the lemon or lime, 1/2 cup of dark RUM!, (this is getting good!) 1/4 cup of tomato paste, 1 tbspn of soy sauce, 1 tbspn of Worcestershire sauce, and 1/4 cup of packed brown sugar.

Cook until the mango becomes a puree, and the sauce thickens.

Baste it on those baby backs and let them get all browned and sticky.

I guarantee that you will fall out on the floor and yell........WHO DAT??????? ;)

Happy Super Bowlin'!!!

Home Again!

I'm home! It was a wonderful trip! Lot's of good meals, good times, and good friends! I, however, had 2 pinched nerves in my neck, and a bone spur. Cocktails and Motrin made it barely manageable. So, I will be posting some of the great recipes and stories over the next few days. My only recipe tonight is Tylenol PM, a ThermaCare heat pack, and lots of sleep.

But I will leave you with one question..........What do you do with a drunken sailor? What do you do with a drunken sailor? Shave his belly with a rusty razor!!!!!

I need more rum........;)

Tid bits

Heading out for the British Virgin Islands!!! Will report back in 7 days with recipes, pictures, and a few crazy stories!

I've ordered duck breast, lamb rack, and hopefully we'll grab a few conch in Anegada!

In the meantime, I will leave you with a tropical recipe for fun! Enjoy! This was created at The Soggy Dollar Bar on Jost Van Dyke! If you need me, I'll be there in Hammock # 2. Ask for Mic. he'll holler over and see if I want to answer the phone. Prolly not. ;)

Painkiller recipe

rating

9.7

3 oz Pusser's® dark rum
1 oz cream of coconut
4 oz pineapple juice
1 oz orange juice

Mix well.

Top of with freshly grated nutmeg.

It'll make you wanna dance and take off yer pants!

Fabulous Caesar Salad

This will serve 4.

Caesar Dressing

In a food processor put 12 anchovies. Get the good ones. Add 8 medium heads of garlic. Add a cup of parmesan/reggiano. 2 tbspns. of red wine vinegar. The juice of 1 lemon. 2 fresh eggs. Don't coddle them. Hell, I never coddled my kids, let alone my eggs. Now, start crankin' up the processor. While it is running slowly pour in about 1 cup to 1 1/4 cup of nice olive oil. Stop and taste. Adjust and add kosher salt and pepper.

Tabasco Croutons

Cut up a day old french baguette into 3/4 inch squares. Place on foil in oven and bake for 1 1/2 hours at 250 degrees turning and tossing every 30 minutes. While that is going on melt 2 sticks of butter in a saucepan. Add 3 oz. of Tabasco Sauce ( or more) 3 fresh sprigs of rosemary, 4 sprigs of oregano (leaves only), 1 tbspn. granulated garlic, 1 tbsp. granulated onion, and a tspn. of kosher salt. Heat until combined. Brush onto croutons and put them back in the oven for 1 hour, turning every 15 minutes. Make sure they are golden and dry. Do not over sop your croutons! Hell yes, it takes a long time, but they are damned good. Make extra to munch on or have for another salad.

Salad

Rip up some hearts of romaine. Get rid of any leaves that are dark on the outside. Toss with the dressing and add the croutons and parmesan shavings.

Add chicken, salmon, shrimp, oysters, or anything else you can think of on top, if you want to. I don't care.

Tid Bits

I don't think I'll be eating oysters again for awhile. I had them everyday for 2 weeks! The audition went great. I'm hoping and praying that they liked me! Thanks for all of your kind words and support! I'll post my recipes this week! The Tabasco Croutons were amazing!!! ;)

Here I Go!

The audition is today! Gotta run and cook one last time! I'll update y'all tonight! :)

OK......This is IT.

The last one. Promise. I really am happier with this. Give me your opinion. The idea came to me in a lightening bolt.

Tid Bits

Oyster Chowder with Parmesan Tuiles alongside a Fried Oyster Salad with Tabasco Croutons

This is it. The final plating. Please comment and tell me what you think. Be HONEST! Would you order this? Click on the pic to see the whole thing.......

Tid Bits

Ok. Update. I am trying out for Gordon Ramsay's show on Sunday. Ix-Nay the duck breast and the blackberry reduction with the mashed sweet potatoes and the corn macheaux. Took way too long to plate and it just didn't hit me, as far as visually. The taste was wonderful, but I cannot compromise that in the plating and the time that it will take to keep it all warm.

Plan B. Still doing the oyster chowder, but adding a fried oyster salad to the plate. Cool romaine with a delicious anchovy parmesan dressing and homemade croutons. Crisp fried cajun oysters placed on top along with a few strips of roasted red bell pepper.

Above is a pic of the chowder and how I am going to serve it. Pic of the completed deal will come this weekend! Keep your eyes and your legs crossed for me!!!

Tid Bits

Making Lobster Eggs Benedict is truly the way to spoil those that you love on a Saturday morning. ;)