You are currently browsing the Cozzo Recipes Blog weblog archives for August, 2011.
August 21, 2011 by Scott.
Ingredients
- 1 cup cilantro
- 1/2 cup fresh mint
- 1 cup flat leaf parsley
- 6 cloves garlic
- 1/2 tsp hot pepper flakes
- 1/3 cup white vinegar
- 1/3 cup water
- 1 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp blk pepper
Posted in Marinade, Rubs, Sauce | No Comments »
August 21, 2011 by Scott.
Ingredients
- 6 Tblsp salted butter
- 1.5 cups apple cider
- 1/3 cup brown sugar
- 1/2 tsp ground pepper
- 1/2 cup bourbon
Posted in Uncategorized | No Comments »
August 21, 2011 by Scott.
Ingredients
- 1 cup Coke
- 1 cup Ketchup
- 3 tblsp A-1 Sauce
- 1/4 cup Worcestershire Sauce
- 1 tsp Onion flakes
- 1 tsp Garlic flakes
Posted in Marinade, Rubs, Sauce | No Comments »
August 20, 2011 by Scott.
Ingredients
- Salt
- Pepper
- Paprika
- Brown Sugar
All equal parts
Directions
1. Combine equal parts of each ingredient into a bowl and mix
Posted in Marinade, Rubs, Sauce | No Comments »
August 20, 2011 by Scott.
Ingredients
7 - medium chilled tomatoes (not too ripe, they should be firm)
2 - small jalapeno pepper (or 1 jalapeno and one chipotle chili).
1 - clove garlic
1 - teaspoon salt
1.5 cup - Water (optional) to desired consistency
2 - tablespoons white onions, diced
2 - tablespoons cilantro, chopped
1/2 cup - Lime juice (optional) to thin consistency
Directions
1. Preheat your barbecue grill (high temp).
2. Remove stems from tomatoes and place 6 of them directly on the heated grill, stem side down
3. Roast them for 20 to 30 minutes, or until the grilled side is very charred
4. Turn them over, throw the jalapeno pepper (minus the stem) on the grill with the tomatoes, and grill for an additional 20 to 30 minutes, or until both the tomatoes and the jalapeno are blackened.
5. Turn the pepper periodically to blacken all surfaces.
6. Remove the tomatoes and jalapeno from the grill, place them in a bowl, and allow them to cool for 10 to 15 minutes.
7. Once cooled, dump the contents of the bowl into a blender, add the garlic and salt, and puree on high speed.
8. Add water and/or lime juice if desired and blend again for 30 to 45 seconds.
9. The sauce will darken as the charred tomato bits are chopped finer.
10. Pour the contents of the blender into a bowl.
11. Dice the remaining tomato and add it to the pureed salsa. (dice as much of the tomato as desired)
12. Stir in the onion and cilantro
13. Chill before serving
Posted in Condiments | No Comments »