Archive | February, 2018

Nashville Hot Sauce for Chicken

22 Feb

1/2 cup butter

2 Tbsp brown sugar

cayenne pepper (dealer’s choice, here up to 2 Tbsp.)

kosher salt, black pepper 2 tsp each

1 tsp smoked paprika

2 tsp garlic powder

Melt butter in saucepan on low and add spices to bloom. Add sugar, stirring to melt heat until sauce is combined.

HoJo’s barbecue sauce

21 Feb

True to our name, we are Saucy! And on a mission to monkey around with mid-century barbecue sauce recipes.

This one comes from someone who owns a kitchen copy of the Howard Johnson’s master chef’s kitchen cookbook “that were given to all the restaurants way back when. Various sources tell me it is the kitchen copy of plating and recipes that were used from about the years 1946 through the early sixties for various menu items before all the HJ’s started a more standardized menu in the mid/late 1960s and started also using the “commissary” for getting in prepackaged items for food preparation.”

Howard Johnson’s Bar-B-Q Sauce – 2 Quarts

1/2 can No. 10 tomatoes (a No. 10 can is 6 lbs 6 oz; 102 oz; or 2.89 kg (or about 12 cups) So recipe is calling for a bit more than six cups.

4 cloves garlic

1/2 onion

2 oz fat

10 oz Worcestershire Sauce

4 1/2 cups catsup

1 cup vinegar

1 qt water

2 tsp salt

1/2 tsp black pepper

1/2 tsp celery salt

1/4 tsp paprika

1/4 tsp cayenne

4 drops tabasco sauce

Put tomatoes through a sieve. Chop garlic and onions and fry in fat. Mix Worcestershire sauce, catsup, vinegar and warm water together. Add black pepper, salt, celery salt, paprika, cayenne and tabasco sauce. Combine all ingredients and cook for 10 minutes.

Mark R & Uncle Phaedrus