Fire Roasted Garlic Heads Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Take a thin slice off head of garlic exposing the cloves. Place on
sheet of foil and sprinkle with water. Fold to close tightly. Do this
with 4 heads of garlic; 1 packet per head. Place foil packages in the
coals before adding the grill. Let cook while meat is grilling. When
meat and vegetables are finished, remove packages and serve one per
person. Spread on French bread, vegetables or however the spirit
moves you. From:The Wine Press.
Title: FIRE STEW
Categories: Spices/etc., Soups/stews
Yield: 12 Servings
2 1/2 lb Sugar-cured ham
6 oz Dr. Schnitzels hot sauce
4 oz Scotch Bonnet pepper sauce
1 lb Lentils
1 lb Kidney Beans
4 oz Tabasco Sauce
Water
Put the ham, lentils and beans in enough water to cover. Cook until
beans are done. Put in all hot sauces. Cook several more hours,
until the flavor is all through the ham, which is thoroughly broken
apart.
Serve with something cold to drink. Its great for your sinuses.
I just threw this together because I was feeling reckless, but the
taste was wonderful, and the stuff freezes well, too. Both Dr.
Schnitzels and the Scotch Bonnet pepper sauce are haba
ero sauces,
which I think accounts for the wonderful flavor (as well as the
heat.) Tabasco alone would work, if you used a *lot*, but the flavor
wouldnt be as good, I think.
Happy sweating!
Recipe by Brian H. Groover.
Source from luhu.jp
sheet of foil and sprinkle with water. Fold to close tightly. Do this
with 4 heads of garlic; 1 packet per head. Place foil packages in the
coals before adding the grill. Let cook while meat is grilling. When
meat and vegetables are finished, remove packages and serve one per
person. Spread on French bread, vegetables or however the spirit
moves you. From:The Wine Press.
Title: FIRE STEW
Categories: Spices/etc., Soups/stews
Yield: 12 Servings
2 1/2 lb Sugar-cured ham
6 oz Dr. Schnitzels hot sauce
4 oz Scotch Bonnet pepper sauce
1 lb Lentils
1 lb Kidney Beans
4 oz Tabasco Sauce
Water
Put the ham, lentils and beans in enough water to cover. Cook until
beans are done. Put in all hot sauces. Cook several more hours,
until the flavor is all through the ham, which is thoroughly broken
apart.
Serve with something cold to drink. Its great for your sinuses.
I just threw this together because I was feeling reckless, but the
taste was wonderful, and the stuff freezes well, too. Both Dr.
Schnitzels and the Scotch Bonnet pepper sauce are haba
ero sauces,
which I think accounts for the wonderful flavor (as well as the
heat.) Tabasco alone would work, if you used a *lot*, but the flavor
wouldnt be as good, I think.
Happy sweating!
Recipe by Brian H. Groover.
Source from luhu.jp