food Husker21's FLOG (what the hell is a flog?)

I was going to post the food pics from the BBQ comp here but it deserves its own thread.  Here is the thread http://thehotpepper.com/topic/41751-westport-blues-views-and-bbq-festival/
 
And here is a teaser...
 
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I canned 9 jars of this stuff last night.  Orange habs, pineapple, onion, garlic, carrot, vinegar, and salt.  I took a straight teaspoon of this a little while ago.  Good heat but not a real mouth burner.  Really great taste and the pineapple is there but not overdone.  I will def use this recipe/ratio again.
 
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I liked this stuff so much a put a couple of heaping tablespoons over the mexican lasagna I had leftover from last night .  I used tortillas as the 'noodle', refried beans, black olives, lots of cheese and a mixture of ground beef/pork.  This was better leftover with the hab sauce.
 
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DeBo said:
I have a bunch of peach habs, mind sharing your ratios for that sauce?
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Sure....

30 orange habs
1/2 fresh pineapple
1 medium onion
4 cloves garlic
1 carrot
1cup white vinegar
1 teaspoon salt

I blended all the ingredients and then brought it to a steady simmer for about 15 mins. I then filled my jars and processed in a hot water bath for 15 mins. This batch turned out to have a ph of 3.94. The viscosity of this was closer to a purée than a liquidy sauce. I kinda like the constancy of it since it clings to food vs just dripping off. I used Alabama Jack's recipe as my starting point. This yielded 9 4 oz. jars.

I used this stuff again tonight on a ham provolone and chicken roll up i baked in the oven.
 
Chewi said:
NICE!!!!!! Dig those sauces man!
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This one does it to me. This is the fieriest sauce/jam to date. Inching my tolerance up there slowly. :)

More hab sauce this weekend. I am also going to do a moruga scorpion and either cranberry or raspberry for the holidays.
 
Had to sample the goods I just produced. Moruga Scorpion and Raspberry Jam on some sourdough toast with a lil' butter. Whiskey samples start 15 minutes before we go trick or treating with the kids.
 
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Boneless center cut pork loin. Rubbed it with; smoked paprika, chili powder, onion and garlic powder, sage, coriander, celery seed, fennel, raw sugar, salt and pepper. Seared it on the grill and then parked it in a low temp oven with some rough chopped carrots, parsnips, butternut squash, and onion. Keeping this tame with the heat. By my slices will be topped with some of my peach/yellow 7 pot or raspberry/moruga scorpion jam.  This is before going into the oven.  I will try to post a plated pic later. :)  Depends on the whiskey...
 
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Looks good!
 
Husker21 said:
I will try to post a plated pic later. :)  Depends on the whiskey...
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So whiskey won? :D
You know that alcohol is man's enemy but who runs away form enemy is coward! :D
You choose to fight, so no shame! :D
 
Essegi said:
Looks good!
 

So whiskey won? :D
You know that alcohol is man's enemy but who runs away form enemy is coward! :D
You choose to fight, so no shame! :D
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Lol. Yeah the whiskey won. The peach jam worked great with the pork. But the roasted vegg was awesome. Pork fat makes everything taste better!
 
Just made some more whole wheat pizza dough.  I think I am gonna go all fried egg on top of this pie.  Thinking about a barrackpore to heat this one up!
 
Penny said:
The mystery maple sauce, and the jam looks so good, and the pork loin........yummy!! ;)
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That mystery sauce goes on everything these days.  I have been mixing a big spoonful into hummus for a snack.Takes a good store bought hummus to another level.
 
Its always amazing how homemade sauces can make food taste so much better, be sure to save some for the long winter months. ;)
 
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