Tickle Your Palate Exquisite Habanero Sauce, with a delectable hint of orange, was born in the midst of the COVID pandemic in April of 2020 on my family farm in southwestern Pennsylvania, which dates back to 1797. We then brought it back with us to Darien soon after…
We’ve found that Tickle Your Palate Exquisite Habanero Sauce pairs well with:
Ingredients:
Melt butter. Add garlic powder and habanero sauce, then sauté for a few minutes. Add cream and stir.
Ingredients:
Place all ingredients into a blender. Blend until smooth. Drizzle with Tickle Your Palate Exquisite Habanero Sauce. Enjoy!
Love this on a nice summer’s evening, when you can grill and eat out on the picnic table!
Ingredients:
For marinade:
In a mixing bowl add all ingredients except turkey breast together and blend.
For turkey:
Flatten turkey breast to about 1 inch thickness.
Put marinade and turkey breast in a plastic zip lock bag and refrigerate for 6 – 12 hours, turning occasionally.
Heat Barbecue to medium. Cook turkey breast for about 12 minutes a side and baste with marinade as you cook. Cover with foil and let stand for 20 minutes.
Slice diagonally across the grain. If you would like to serve the extra marinade, make sure you cook it in a saucepan. Bring it to a boil and boil for 5 to 10 minutes. (Do not use marinade without cooking it!)
(Serve this with mashed potatoes or wide noodles.)
An Alice Waters Recipe
Time:
3 hours
Preheat oven to 350 degrees
Ingredients:
In a large Dutch oven or Roasting Pan brown roast in butter. Add carrots, celery, onion and garlic and cook until softened. Add Mushrooms. Add ½ of the Consommé (If you do not have consommé, use Stock) with Wine, Salt, Pepper, Paprika and Capers and add to the Beef. Cover and cook in the oven for 2 hours, or until the meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consommé and stir into the puree in the pan. Heat until Sauce is thickened, take off the heat and add the sour cream. Serve the pan sauce over the sliced meat and drizzle the Habanero sauce over the pan sauce for a burst of flavor.
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