Habanero Chile and Dark Jamaican Rum Barbecue Sauce

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

If you love Barbecue and spicy foods this Caribbean twist on Barbecue Sauce will blow your mind! It easy to make and absolutely delicious. If you want the heat over the top use the whole Habanero and the seeds and veins. It works very well on any grilled or slow smoked, pork, beef, poultry or for a real Island treat try it on deep pit roasted Cabrito (goat).

2 TBL Safflower oil

2 Large white onions, peeled and diced

2 TBL Fresh ginger, grated

5 CLOVES Fresh garlic, minced

1 C Meyers Dark Jamaican Rum

1 C Catsup

1/2 C Red wine vinegar

1/2 C Dark molasses

1/4 C Dark brown sugar

1/2 Habanero pepper, seeded and minced

1 TBL Ground allspice

PINCH Mace

Salt and pepper to taste

1. Sauté the onions in hot oil, in a medium saucepan, until translucent. Add the ginger and garlic, and sauté for about 1 minute more to allow flavors to blend.

2. Add the rum, catsup, vinegar, molasses, brown sugar, Habanero, allspice, and mace. Bring to a full boil, reduce heat and simmer for 1/2 hour. Remove from heat, season, allow to cool.

Asian Salad with Thai Chile Dressing and Grill Roasted Beef

Okay you’re grilling in the backyard and have some leftover steak. Save it for the next day and make my “Asian Salad with Thai Chile Dressing and Grill Roasted Beef”

This a great salad topped with grilled beef steak and Thai Chile Dressing. It’s also fantastic with crab, lobster or cold roasted foul.

Thai Chile Dressing:

1 Thai chile, chopped (remove seeds if you don't like HOT!)

1 CLOVE large clove garlic, minced

2 TBL Soy sauce

2 TBL Fresh lime juice

1 TBL Sugar

2 TSP Sesame oil

1. Whisk ingredients together.

Salad:

1/2 C Red onion, julienne

1/4 C Red bell pepper, julienne

1/4 C Fresh cilantro, chopped

4 C Napa cabbage, sliced thin

2 TBL Dry roasted peanuts, coarsely chopped

Lime wedges, for garnish

About 1 lb. of steak for 4 people

1. Whisk dressing together. Toss red onion, bell pepper, and cilantro, add dressing and toss again. Divide Napa cabbage on four chilled salad plates, dress. Sprinkle peanuts over salad top with slices of steak and place lime wedge on side.

2. Serves 4.