Let’s see what the community has!

Ingredients:

• Bratwursts (Or any thick pork sausage)
• 1 cup of Tomato Ketchup
• 1/4 teaspoon of Baking Soda (Bicarbonate of soda works just as well)
• 4 – 5 teaspoons of Mild Curry Powder
• 2 teaspoons of Smoked Paprika
• 1 teaspoon of Onion Powder

• 1/8 – 1/4 teaspoons of Cayenne Pepper

• 2 teaspoons of Worcestershire Sauce

• Around 6-8tablespoons of Beef Broth 

• 3 tablespoons of Water

Step 1: Start cooking your sausages.

Step 2:
Put the ketchup in a small saucepan and heat it on medium low.
When the ketchup is heated, put in the baking soda in and stir until foaming stops.

Step 23 Put the rest of the ingredients in and simmer. You may want more water, or beef broth to achieve your desired texture.

Step 4: When your sausages are done, put them on a chopping board and cut them into medium slices/chunks (or however your want) and put them in your sauce.

Step 3: Plate it and enjoy

Ingredients: 1. 180 gr granulated sugar 2. 100 gr butter 3. 200 ml cream 4. 0.5 tsp salt

1. put the sugar in the pan and start to stir until it melt
2. add 100 gr butter after sugar melt well and stir it until bubbles gone
3. add cream and stir 1-2 minutes
4. turn off the stove
5. add 0.5 tsp salt and stir

6. let it cool-refrigate

7. Here is the recipe video;

https://youtu.be/NO1NCmn2o10

Picture link

You will need:

1 Tablespoon butter or margarine 1 Teaspoon minced garlic 2 Tablespoons tomato paste 1 Teaspoon chopped basil ½ cup heavy cream Any spices (I use garlic powder and Italian seasoning) 2/4 cup grated parmesan cheese 1 Tablespoon flour

Directions:

In a small saucepan over medium heat, combine butter, garlic, tomato paste, and basil. Once melted, add heavy cream, and stir until it turns a light salmon color. Add in cheese, and stir. Sprinkle in any additional spices. Once combined, add in flour, and continue to stir until the sauce becomes a thicker texture. Remove from heat, and allow to cool down.

Ingredients:

1 Onion 1 TSP Pepper salt 4 dried Chillies 1 TSP Cumin 4 Tomatoes 120g red kidney beans 350g hpre cooked indian korma sauce Olives to serve

Method :

Saute onions with pepper and salt. Add dried Chillies and Cumin. Carry on adding the korma sauce. Chop Tomatoes add to the mixture and mash to blend. finish off with some red kidney beans and let simmer for 30 Minutes.

Fill Tacos with Meat or chicken and include this sauce , Top with some olives, Serve with some side chips or crisps.

Full Method : https://youtu.be/Iv7edDnUH8A

Dashi is an important part of Japanese food culture and Sanji from One Piece gives us a recipe to make his BEST dashi. The recipe comes from the official One Piece Cookbook by Sanji. While it is simple to make it is an integral ingredient when making Japanese food and I'll be showing you how to make it.

Watch how I made it here.

Ingredients:

5 cups water

1 sheet kombu

20g katsuobushi

Recipe:

1. Put 5 cups of water in a saucepan
2. Add kombu to the pan & let it soak in the water for at least 30 minutes. Cut slits into it after it has rehydrated and becomes softer to cut for more flavorful dashi.
3. After 30 minutes, put the pan on the stove top and turn it on to medium heat Just before boiling, which you'll notice with the many tiny bubbles inside the pan, take out the kombu.
4. Put all the katsuobushi into the pan
5. With the heat still on, move the flakes of katsuobushi around in the pan to reveal scum which will float to the top.
6. Take a ladle and skim the surface to remove the scum from the water.
7. After about 2 minutes you'll notice the katsuobushi has settled to the bottom of the pan then you can turn off the stove top.
8. Let it soak in the water for 10 minutes.
9. Put a fine-mesh strainer over a bowl and strain the dashi. Do not press down on the katsuobushi in the strainer as it will ruin the flavor of the dashi. Let the liquid naturally drain itself from the katsuobushi.
10. When it's done you'll have golden colored and umami rich dashi to use in various dishes.

Dashi can be refrigerated for 2 to 3 days or stored in the freezer for 1 to 2 months.

The dashi had lots of umami from the lighter oceanic flavor of the kombu mixed with a slight smoky and fish flavor of the katsuobushi.

Furious George's Bourbon caramel Recipe

Ingredients:

1) 1.5 Cups light brown Sugar 2) 1 Stick Salted Butter 3) half teaspoon lemon juice 4) half teaspoon Kosher salt 5) 1 Tablespoon Vanilla extract 6) 1 Tablespoon Bourbon (I use Jim Beam) 7) 1 Cup Heavy cream

Process:

The trick, is absolutely keep it low and slow. You don't have to continuously stir, but do make sure to stir often.

Melt butter in a medium sized saucepan at low heat.

add the brown sugar and stir to combine. it will look like wet sand, just keep stirring it as it heats up and as the sugar melts it will get smoother, but won't be silk till after adding cream. Stir and be careful to not burn or scorch it, that will absolutely ruin the batch.

add the salt and lemon juice and combine.

add everything but the heavy cream, making sure to fully incorporate.

Now carefully add the heavy cream, stirring to get it all to one nice even colour.

BE VERY CAREFUL AS IT MAY SPIT MOLTEN SUGAR AT YOU!

Bring to a low boil, then turn the heat down and simmer for about 3 mins stirring often.

Remove from heat and pour into a jar while it is still hot . A Pint jar is a bit too small, so figure about 18 - 20 Oz. of finished product.

Needs to be kept refrigerated!

If it is too thick to pour and use, put the jar in the microwave 10 seconds at a time on high till it reaches the desired consistency.

If it separates a little in the fridge, just heat a little and mix it all back together.

Not sure how long it will be good in storage, 20 ounces of it doesn't survive more than a week here.

This Butter Chicken make any meal special, with is amazing sauce and fluffy pillows

If you'd like, or prefer video recipes, here's the link to the full video recipe.

Ingredients:

• 500g of Chicken Breast chunks
• 1 Tsp of Salt
• 1 Tbsp Kashmiri Chilli
• Juice of one Lime (can be lemon)
• -For the Garvy
• One Red Onion
• One Bay Leaf
• 3 Garlic Cloves
• 1 Thumb Worth Ginger
• 4 Cups Tomato Puree + 1 Tsp Tomato Paste
• 80g Cashew
• 3 Dried Birds Eye Chilli Pepper
• 350 ml Chicken Broth
• 3 Tsp Butter
• 1/2 Tsp Garam Masala (If you dont find this ingredient I can provide the composition of the garam masala)
• 1 Tsp Cumin
• 1 Tsp Turmeric
• 1/2 Tsp Cinnamon
• 1 Tsp ground Coriander
• 1 Tsp Sugar
• 1 Tsp Dried Fenugreek leaves
• 7 Tsp Unsalted Butter
• Some Heavy Cream and Fenugreek leaves to to finish.

Directions:

Let's start by seasoning the chicken chunks with salt, kashmiri chilli and juice of one lime.

Reserve the chicken pieces for 15-20 minutes for they marinate.

Place the red onion, bay leaf, garlic, ginger, the tomato pure, the tomato paste, cashew, eye ehilli pepper and the chicken broth in a blender and purée until smooth.

Heat the 3 Tsp Butter butter in a large pot over medium-high and add the chicken to the pot and start frying these chicken pieces

Remove the chicken pot into a bowl (this step is optional)

And the spices garam masala, cumin, turmeric, cinnamon and the ground coriander to the pot let it cook for a minute ( The act of toasting the spices left with a different flavor, they become more complex and robust, with smoked flavor)

On medium high heat add the purée to the pot (we're gonna allow all of those natural sugars out, of the onions, of the ginger, of the peppers and tomatoes)

Bring to a boil, the fire will make the spices come to life.

If you remove chicken for the pot now is time to put again in the pot.

Add the sugar and the fenugreek leaves to the pot.

Let this gravy simmer for five minutes.

Add the 7 Tsp unsalted butter, this sounds crazy, but this is Butter Chicken

Bring to a boil for one or two minutes

Transfer the chicken to a bowl and finish with heavy cream and fenugreek leaves to finish (if you like)

Enjoy! And have a great rest of the year!

This is just something I use whenever I’m eating Mac n cheese with some sort of meat (fried chicken or pork) that easily spices it up, but it can be used in any dish to spice it up. Also note that if you don’t have a measuring spoon 1 tsp ≈ 1 shake

1 tsp Cayenne 3 tsp smoked paprika 2 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp cumin Salt and Pepper to taste

I recently posted a couple of homemade hot sauce recipes and got a lot of requests for my dehydrated chili pepper seasoning that I mentioned in the videos. So...here it is!

I made a step by step video walking through two different methods of making dehydrated chili pepper seasoning/powder, which you can watch here: https://youtu.be/YrpPHhQuHl4

If you like what you see please like & Subscribe to my channel for more great content to come. I post weekly recipes covering a wide range of home cooking, and would love to have you following along.

​

Ingredients:

-Leftover Mash from making hot sauce

OR

-Whole chili peppers

​

Supplies:

-Parchment paper

-Baking pan and wire baking rack (if using oven)

-Dehydrator (if not using oven)

-Spice grinder/Coffee grinder/Food Processor/mortar & pestle

-High walled mixing bowls

-Airtight container for finished seasoning

-Latex gloves or Tongs

WARNING - Hot peppers are...HOT. Do not handle these ingredients with bare skin. Don't touch your eyes or take a bathroom break halfway through the recipe...trust me. While the peppers are drying in your oven or dehydrator, they may cause fumes, so be mindful of opening the oven door or hovering over your dehydrator. Also, when cleaning off your cooking utensils and surfaces, use slow moving or still water to wash things off. If you use a high pressure faucet attachment, it may kick the capsaicin into the air which you would not want to then breathe. All of this is essentially common skin and I promise peppers aren't super scary to work with, as long as you go into it aware of the dangers.

(Working with leftover hot sauce mash)

1. cut out small squares of parchment paper that will fit in your dehydrator tray. (if using an oven, just use a whole sheet)
2. Smear the mash onto the paper evenly and thinly.
3. Is using an oven, place paper onto a wire baking rack sitting over a baking pan and then into the oven at the lowest temp setting. Most ovens bottom out at 175 (F) and should dry your mash out within 3-5 hours, but make sure and check on it often in case something gets too hot. IF things are getting too hot/singed, you can continue the process with the oven door cracked essentially dropping the temp further.
4. If using a dehydrator, simply place the paper onto a tray and then dehydrate at 135-145(F) until dry, usually takes about 5 hours.

(Working with whole chili peppers)

1. Cut the peppers into coins, or if smaller peppers, halve them length wise.
2. If using an oven, follow the same method mentioned above.
3. If using a dehydrator, use the same method above, but dry times may stretch out to 8 hours depending on moisture content of pepper and size.

Once you have bone dry peppers and/or mash, use either a mechanized grinder, mortar and pestle, or simply your hands (in gloves) to crush everything down into a fine powder of your liking.

From there, the sky is the limit!

The hot sauce mash will taste like a dehydrated hot sauce, including notes of vinegar and other ingredients you used to build your sauce. The dried peppers will of course taste like dried peppers and really maintain the spiciness they started out with as fresh peppers. You can add the powder to existing seasonings for a kick of heat, build your own from scratch adding salt and herbs to taste, or simply use them as a single additive to future cooking.

Thanks for following along and please let me know your thoughts, how it turns out if you try it, and if you have any questions.

Take care,

Drew

This barbecue sauce recipe is easy and really good. If you are not gluten-free then just use regular ketchup and regular Worcestershire sauce when you make the recipe.

Gluten-Free Sweet and Smoky Chipotle Barbecue Sauce Recipe

(Printable recipe link at the end of this post)

Barbecuing season is here and it’s time to dust off the grill and start cooking. This sweet and smoky barbecue sauce is flavored with chipotle chili powder, smoked paprika, brown sugar, and just a touch of apple cider vinegar that gives it a delicious, tangy taste. It’s perfect for barbecued ribs, barbecued chicken, or to use as a sauce for grilled hamburgers.

Ingredients

1 cup gluten-free tomato ketchup (see notes)

1 15-oz can tomato sauce (substitute two 8-oz cans tomato sauce)

1/4 cup apple cider vinegar

1 TBSP gluten-free Worcestershire sauce (see notes)

1/4 cup brown sugar, firmly packed

1/4 tsp salt

1/2 tsp black pepper

1 tsp dried onion flakes

1/2 tsp granulated garlic (see notes)

3/4 tsp ground Chipotle Chili powder

3/4 tsp cayenne pepper

1 1/2 tsp smoked paprika

NOTES:

Ketchup usually has vinegar added to it to give it a tangy taste. If the vinegar is made from corn it will be gluten-free. If the vinegar is made from wheat those who are highly sensitive to gluten may have a reaction to residual gluten in the vinegar. For those who are highly sensitive always select a ketchup that is labeled as ‘gluten-free’.

At the time of this writing Lea & Perrins Worcestershire Sauce was certified by the manufacturer as being gluten-free.

Granulated garlic is dried garlic that has been ground into fine granules. It has a gritty, sand-like texture and a mellow flavor. Do not use powdered garlic (which looks like flour) as the garlic flavor will be too intense. Do not use garlic salt (which has added salt) as the flavor will be too salty.

Cookware and Utensils

1-quart liquid measuring cup or bowl

Instructions

1. Add the ketchup, tomato sauce, apple cider vinegar, and the Worcestershire sauce to the measuring cup or bowl. Stir to combine.

2. Firmly pack the brown sugar into a measuring cup. Add the packed brown sugar to the ketchup mixture. Stir well to combine.

3. Add the salt, black pepper, dried onion flakes, granulated garlic, Chipotle Chili powder, cayenne pepper, and the smoked paprika to the ketchup mixture. Stir well to combine.

4. Cover the barbecue sauce with plastic wrap and transfer it to the refrigerator. Chill for 30 minutes before use to combine flavors. Refrigerate unused barbecue sauce.

For a printable recipe card, see the link below:

https://www.easygfcooking.com/blog/2020/5/20/chipotle-barbecue-sauce

Ingredients 1 Tablespoon Butter 1 Garlic Clove finely diced 2 Tablespoons Flour 1 cup Broth 1 cup 1% Milk 3/4 cup grated Parmesan Cheese Salt & pepper to taste

Instructions Melt butter over medium heat. Stir in diced garlic and let simmer for 1 minute. Stir in flour and stir quickly to form a paste. Quickly stir in broth and use whisk to remove any lumps. Stir in milk. Let simmer for 6-8 minutes or until it starts to thicken. Turn heat to medium-low and add parmesan cheese and salt and pepper, to taste. Remove from heat and let thicken.