Spicy Beef Bones

Now, I am not a shame saying I can tear up me some good ole neck bones with lots of favor and very tender to the eat. I can pick them up and just love on them until they are all gone from the pot.

Neck bones are a great meat, and the cost is low and can go a long way. If you find them on sale , stock up on them. You can fix them so many ways.


1 large package of beef neck bones or beef

1 medium onion, chopped

1 T seasoning salt and black pepper

Spices ( you can use what you like these are your bones)

    1 teaspoon cayenne pepper

    1 piece cinnamon

    3 dried ancho chillies

    4-5 dried Thai chillies

    3-4 bay leaves

    1 teaspoon (tsp) cumin

    2 mace florets

    1/4 tsp grated nutmeg

    1/4 tsp asafoetida powder

Clean neckbones, removing excess fat, veins and pulpy material. Wash, rinse and place in large pot. Add ingredients and cover with water, adding additional water until neckbones are tender. Let boil down until water is just about boiled out. These neckbones will cause your fingers to be sticky when eating, but you will lick them because it tastes so good.

Hot Sauce Recipe

Where Did Hot Sauce Originate?

Who does not love hot sauce on Greens and Fried Chicken? Almost everyone does, it is firmly a favorite in many folk diets.Many believe the hot pepper sauce came from parts of Asia like India, while others believe it came Mexico, maybe the Deep South. These areas are greatly famous for their spicy touch on food. The question still retains, where actually was hot chili pepper came from???

Hot chili pepper sauce is said to be Mexico because their cuisine is famous for its bite and spice. A little hot sauce is added in most recipes in their dishes. Certain hot sauces including more flavorsome types such as Chipolata heavy sauces originate from Mexico which give a unique individual flavor.

The evidence to indicate that The Aztecs located in Southern Mexico were using a form of hot chili sauce not for food purposes for some medicines. This means that the modern day hot chili sauce intended for eating was not from Mexico.

Most people believe hot sauces were not only invented but marketed first in India and then became popular all over the world. people just hook on it great taste to foods.People of those areas did not create a unique sauce out of peppers, instead they added peppers into the sauce to add a different meaning to the hot sauce we know and love having today.


Edmund McIllhenny is the person who started the cogs in the hot sauce machine rolling by using his fascination with gardening blooming it seems he went about getting his mitts on some rare pepper seeds to grow on Avery Island near New Orleans. After noticing and enjoy the unique taste from the peppers the prosperity of the Worcestershire Sauce he aimed to make a sauce based on his peppers.

He succeeded in his quest on 1868 and made what can be seen as the best true modern hot sauce which nearly all people still know and love today. Edmund was residing in a town called Tabasco at that time, from where Tabasco Sauce was actually named. It was from the success of Tabasco that lots of other imitators stemming from the Deep South of America started to pop-up including Trappey’s Hot Sauce who had previously been an employee of Edmund.

The spicy taste of hot sauce set on the soulfood table everywhere, and it just good on everything.

Hot Sauce Recipe

1 pound stemmed fresh chiles

jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)    

2 tablespoons kosher salt    

1 1/2 cups distilled white vinegar

(If you want a little soul Add)

4 tablespoon cayenne red pepper

1 tablespoon Garlic Powder

Pulse chiles, cayenne, garlic powder and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

 

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

 

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

 DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Black Eyes Peas And smoke turkey

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.when she buy the dry black eye peas in the package, when she cook them they always get too soft and mushy. I came up with this recipe. My friend was happy when I help her with the peas and I believe you will be too.

Recipe

6 cans Black eye peas. I always uses kroger,they never let me down.

 1 pound smoke turkey

Cook turkey with canola oil  and keep dripping...please don't burn the turkey and the dripping.

Adding to a pot 6 cans of water, the 6 cans of peas, cooked turkey broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.

Salt and Black Pepper to taste

Cover and cook on low med heat for 40 mins or until your likeness of the peas.

Easy Slow Cooker BBQ Beef Brisket Recipe

Easy Slow Cooker BBQ Beef Brisket Recipe
By Amy Wisniewski


Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich

For the barbecue sauce:

• 1 1/2 cups ketchup
• 1/2 cup packed dark brown sugar
• 1/2 cup water
• 1/4 cup finely chopped yellow onion
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 chipotles in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 3/4 teaspoon freshly ground black pepper

For the brisket:

• 1/4 cup paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 (5-pound) beef brisket

Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.

Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
   
Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
   
Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
   
Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
  
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.