> wrote in message
...
> I'm still working on the list of Thai hot stuff recipes. Meanwhile, I
> thought you might find inspiration somewhere here. Substitutions are
> encouraged!
>
> Fresh, dry, paste, pickled, sauce, flakes, are but variations on a theme.
>
> Korean Jalapeno Peppers (From Misuk A Korean Friend)
>
> 2 Cups Vinegar
> 1 Cup Soy Sauce
> 1 Cup Brown Sugar
>
> Bring to boil, pour over peppers. Close lid and eat in about 2 weeks.
>
> ***********************
>
> SQ's Onion Jam
>
> 10 sweet red Italian onions
> 3 hot Thai chillies
> 1 Tbsp dark brown palm sugar (gula Melaka, gula Djawa, or Jaggery)
> 1.5 tsp hot red chilli powder
> 20 pitted Medjool dates
> ~5 lemons
> 2 tsp ground coriander
> 1 tsp ground cumin
> 2 tsp salt
> 1 cup boiling water
> ~3 Tbsp canola or vegetable oil
>
> Halve the onions and slice in "angel wings" (lengthwise) thinly. Juice and
> zest the lemons. Thinly slice the chillies. Cover dates with boiling water
> for about 10 minutes, then process dates and water to a smooth liquid.
> Slice lemon zest in thin shreds.
>
> Heat the oil on high, add the onions, stir once, cover, and cook for about
> 10 minutes. Uncover, stir, and cook covered about 10 minutes more (check
it
> every five minutes to be sure nothing is burning or stuck to the bottom of
> the pan). Add salt to taste, cover, and cook 10 minutes more. Add ground
> cumin and coriander, stir to mix, and cook covered about 10 minutes more
or
> until the onions have caramelized and the liquid has mostly evaporated.
Add
> sugar, stir, add red chilli powder, stir, add lemon juice, stir, breaking
> up the onions with a wooden spoon. Taste and adjust seasonings. Add dates
> and water, stir, and cook about 15 minutes. Adjust seasonings again, if
> needed, and serve, sprinkled with lemon zest.
>
> You should have about four cups of a thick, rich, sweet, hot, and tangy
> jammy substance. Yum!
>
> Wonderful with a bitter fish curry over brown rice, or methi thepla (bread
> cooked with bitter herbs). Yum!
>
> ***************************
>
> 1/2 cup cider vinegar
> 1/2 cup white vinegar
> 1tbsp brown sugar
> 2tsp kosher salt
> 1/4tsp ground black pepper
> 1/2 tsp dried hot red pepper flakes
> Tabasco Sauce to taste
>
> *******************************
>
> Bill's Spicy and Tangy BBQ Sauce
>
> This sauce is great for pulled pork sandwiches.
> Ingredients
>
> * 1/4 cup Worcestershire sauce
> * 1 teaspoon black pepper, freshly ground
> * 2 teaspoons seasoned salt
> * 2 tablespoons lemon juice, freshly squeezed
> * 1/2 cup turbinado raw or dark brown sugar
> * 1/4 cup yellow mustard
> * 1 cup ketchup
> * 1/2 cup white vinegar
> * 1/2 teaspoon habanero hot sauce* -- to taste
>
> * I use one called "Hotter Than Hell Hot Sauce"
> Preparation
>
> Combine all ingredients in a sauce pan and bring to a slow boil.
>
> Whisk well to mix in the mustard.
>
> Simmer for 15 minutes.
>
> ***************************
>
> Asian-Style Hoisin Barbecue Sauce
>
> This sauce is good on shrimp, pork and chicken, whenever you want to have
> an Asian-style flavor. Ingredients
>
> * 1 1/4 cup hoisin sauce
> * 1 tablespoon Asian hot chili sauce
> * 1/4 cup plum wine
> * 1 teaspoon garlic puree
> * 1 tablespoon ginger powder
> * 1 teaspoon Asian sesame oil
>
> Preparation
> Combine ingredients in a small sauce pan and bring to a boil. Remove from
> heat and cool.
>
> Hoisin sauce is available in the Asian section of supermarkets. The chile
> sauce I like best comes in a clear plastic squeeze bottle with a rooster
on
> the label and called Tuong Ot Sriracha.
>
> ********************************
>
> Kansas City - Style Sauce
> Recipe By : Paul Kirk - modified slightly by Bill Wight
>
> This sauce is good on just about anything, even gives Spam a real kick.
> This is my stock barbecue sauce. Ingredients
>
> * 1 cup light brown sugar -- packed
> * 3 tablespoons mild chile powder
> * 1 tablespoon dry mustard
> * 1 1/4 teaspoons ginger -- ground
> * 3/4 teaspoon allspice -- ground
> * 1/3 teaspoon cayenne pepper
> * 1/3 teaspoon mace -- ground
> * 1/3 teaspoon black pepper -- freshly ground
> * 1 1/4 cups white distilled vinegar
> * 1/3 cup molasses
> * 40 ounces ketchup
>
> Preparation
>
> In a large saucepan, combine the brown sugar, chili seasoning, mustard,
> ginger, allspice, cayenne, mace, and black pepper. Add the vinegar,
> molasses, water, and liquid smoke, if using. Stir until dry ingredients
are
> dissolved. Add the ketchup and stir to mix.
>
> Bring to a boil over high heat, stirring constantly to avoid spattering.
> Reduce the heat to low, cover, and simmer for 30 minutes.
>
> Remove from the heat and let cool to room temperature.
>
> Let stand in refrigerator 24 hours before using.
>
> Store in refrigerator for up to 2 months.
>
> Bill's notes: I have made this sauce many times and I have found that it
> always tastes a little 'metallic' at the time I make it. After 24 hours in
> the refrigerator, it has mellowed and tastes great.
>
> *******************************
>
> Eastern North Carolina Pulled Pork Barbecue Finishing Sauce
> This sauce is for North Carolina Pulled Pork sandwiches. There is also a
> Western North Carolina variety which includes catsup, but for my money
this
> is the best barbecue sandwich in all the South. print it!
> 3/4 C White vinegar
> 2 TBL Louisiana hot sauce
> 1 TBL Brown sugar
> 1 TBL Sugar
> 1 TBL Kosher salt
> 1 TSP Crushed red pepper flakes
> 1 TSP Fresh-ground black pepper
> 1/2 TSP Cayenne pepper
> 1. Whisk well, add to roasted, chopped, or pulled pork to taste.
>
> ***********************************
>
> 1-tbsp vegetable oil
> 2-onions, finely chopped
> 6-cloves garlic, minced
> 1-tbsp chili powder
> 1-tsp cracked black peppercorns
> 1-cup tomato based chili sauce
> ¼-cup packed brown sugar
> ¼-cup cider vinegar
> 1-tbsp Worcestershire sauce
> 1-tsp liquid smoke
> 1-3lb boneless pork shoulder roast, trimmed of excess fat
> Large Kaiser buns
>
> In a skillet, heat oil over medium heat
> Add onions and cook until soft
> Add garlic, chili powder, and pepper
> Cook, stirring for 1 minute
> Add the chili sauce, brown sugar, vinegar, Worcestershire and liquid smoke
> Stir to combine and bring to a boil
> Place pork in slow cooker and pour sauce over
> Cover and cook on low for 10-12 hours or on high for 6 hours until pork is
> falling apart Transfer the pork to a cutting board
> With two forks, start pulling the pork apart until it is shredded
> Return to sauce and keep warm until ready to serve
> Spoon shredded pork and sauce over buns
>
> ************************************
>
> MID-SOUTH CAROLINA MUSTARD SAUCE
>
> 1c cider vinegar
> 6T Dijon mustard
> 2T maple syrup or honey
> 4tsp Worcestershire sauce
> 1tsp hot red pepper sauce
> 1c vegetable oil
> 2tsp salt
> Ground black pepper
>
> Mix all ingredients in a small bowl
>
> ***************************
>
> Cider Vinegar Barbecue Sauce:
>
> 1 ½ cups cider vinegar
> 1 cup yellow or brown mustard
> 1 cup ketchup
> ½ cup packed brown sugar
> 3 garlic cloves, smashed and chopped (or more to taste)
> 1 teaspoon salt
> 2 teaspoons cayenne (or more to taste)
> ½ teaspoon freshly ground black pepper
> Combine all ingredients in a saucepan over medium heat. Simmer gently,
> stirring, for 15-20 minutes until the sugar dissolves and it is somewhat
> thickened.
>
>
> ***************************
>
> FOSCO'S FAMOUS ALABAMA STYLE SAUCE
> 3/4 cup cider vinegar
> 1/4 cup white vinegar
> 1tbsp brown sugar
> 2tsp kosher salt
> 1/4tsp ground black pepper
> 1/2 tsp dried hot red pepper flakes
> 1/4 to 1/2 cup ketchup
> 1tsp onion powder
> 1tsp garlic powder
> 1tsp ground mustard powder
> worcestershire
>
> Put it all in a Mason jar and shake it up really well. Allow to set for 15
> minutes before using.
>
> ***************************
>
> Fosco's Adobo Sauce
>
> 10-whole chipotle peppers (smoked, dried jalapeno peppers)
> 1/3-cup onion, diced
> 5-tbsp cider vinegar
> 2-cloves garlic, sliced
> 4-tbsp ketchup
> 3-cups water
> ¼-tsp cumin
> ½-tsp oregano
> ½-tsp salt
>
> Combine all ingredients in a pan
> Cover and cook over a very low heat for 1-2 hours until the chiles are
very
> soft and the liquid has been reduced to about 1-cup
> Will keep several weeks in the fridge in an airtight container
>
> NOTE: Put in blender and process for a thick sauce
>
> --
> Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
> For info on a free (you pay only postage) herbal AIDS remedy, write to:
> PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a
self-addressed
> (including country) envelope and $1 or equivalent for return postage.

Thanks very much Nick.

Scet