Red Hot Pepper Sauce #Habanero

If you like Spicy and savory you are going to love this sauce forever! I actually got the inspiration from a sauce my wife told me about. Its a Liberian style sauce that is perfect for fish or chicken. For this particular time, I actually use this pepper sauce for a Pulled pork sandwich with Pickles on a brioche bun.

Ingredients: 

1 Habanero Pepper
1 Red bell pepper
2 tablespoons tomato paste
1.5 Cups beef stock
1 teaspoon brown sugar
1 tablespoon Olive oil
1 tablespoon Red wine vinegar
Splash of Lime Juice
Salt to taste

First. You want to give your peppers a nice small dice, be sure to discard the seeds from your Bell pepper, but keep everything from the habanero pepper the seeds have lots of heat needed for this sauce.

Get your Saute pan hot about med-high heat. Add your Oil after about 30 seconds your oil should be hot enough to add your peppers. Be careful when adding your peppers the heat and spice will transform the air from calm to nostril burning. LOL. You only need to Saute the peppers for about 2 minutes be sure to stir your peppers around and not to burn them. Next add your Beef stock bring to a boil. Next add you tomato paste be sure to stir it into the stock and have no lumps.

Reduce your sauce down a bit to your desired thickness, I like to get it  Add your Vinegar and lime juice and remove from heat. If you have a Stick blender or a Food processor puree the sauce till it is silky smooth add your salt and taste. Then your ready to add this great flavored fill sauce to a Fish dish or on a juicy piece of Chicken.

(SIDE NOTE) Habanero Mayo: Here is a great mix for a cold cut sandwich, Cool off your Red Pepper Sauce and mix in 1 tablespoon with 2 tablespoons of Mayo and this makes a great sandwich spread.

Mustard Sauce Doug-Licious baby!

I have made this sauce for years and  I remembered that I had not made it recently, so I decided why not document it and blog about it. I first mad this sauce when I was a butcher way back in the day. It wasn't as good because I didn't use white wine then but I wasn't trained classically yet. None the less This sauce is Doug-Licious especially on Pork!

Ingreidents:

6 Cloves Garlic
1 Whole White onion sliced
2 Tablespoons Hot Mustard
2 cups Cooking White Wine
3 Cups Chicken/Veggie Stock
3 tablespoons unsalted whole butter
2 tablespoons canola oil
salt/pepper to taste 

First: Clean your garlic, smash them do not cut them, in a medium sauce pot over medium heat add oil when oil heats up add your garlic. when garlic is golden add onions. Cook onions until they are almost clear.
Add white wine bring to a boil and reduce down about 1/3 of the way. Add your stock which ever you chose. BE SURE TO STIR!
Add your Mustard and reduce down till the sauce is thick enough to drip slowly off your spoon. Bubbles in the sauce should be the size of a dime.

Set aside and sauce the hell out of your Protein!!!