Yellow Hot Sauce Recipe | Mustard Based Hot Sauce

This mustard based hot sauce recipe was inspired by Baron's West Indian Hot Sauce.  I love this sauce on pretty much anything.  It is perfect for sandwiches, hot dogs and pizza.  Thank Sanja Katarina for giving me the reason to type this up.

Start by chopping up the scallions, habaneros, onion, garlic and ginger.  Use only the whites and part of the greens from the scallions.  Remove the seeds from the habaneros if you want a milder sauce (but this is a hot sauce so I did not bother and just cooked up everything.)

Add the olive oil to a pan on medium high heat and toss in all the chopped veggies.  Saute together for 5-10 minutes or until soft but not browned. Add the salt. thyme, water, vinegar and mustard and bring to a simmer.  Simmer together for about 30 minutes.

Pulse in a blender so that there are still little chunks of peppers and onions visible in the sauce.  Fill in sterilized bottles.  This can be canned if you test the ph and it is lower than 4.6.

Ingredients:
1 Bunch of Scallions - whites and some of the green
20-30 Habaneros
1 Medium Yellow Onion
10 Gloves of Garlic
1 Thumb of Ginger
2 T Olive Oil
2 T Thyme
1 T Sea Salt
1 C Water
1 C White Vinegar
1 C Yellow Mustard

Redneck Sous Vide with the Arteflame | Sous Vide in a Cooler

Well I hope to keep this up - regularly writing blog posts that is.  I remember seeing someone do a video a long time ago where the cooked a steak in a cooler and finished it on the grill.  I figured since it was like 2 degrees out it would be the perfect time to give it a try!

I started off by seasoning a NY Strip steak with kosher salt and freshly cracked pepper.  Then I added it to a vacuum seal bag along with some fresh thyme and garlic infused olive oil.







Filling the cooler I found out that my tap water on hot is 110 degrees Fahrenheit.  Figuring that the Styrofoam cooler that I was using would loose a bunch of temperature over the 45 minutes it takes to cook a steak this size, I used a starting temperature of 133 degrees.

 Sear for 30 seconds on each side.  Repeat so that each side is seared twice.  Then sear the sides.  There really isn't a need to rest a steak cooked this way.

 Ingredients:
New York Strip Steak
Kosher Salt
Freshly Cracked Black Pepper
Fresh Thyme
Garlic Infused Olive Oil
Finishing Salt (I used Maldon Sea Salt)