The noble Philly Cheesesteak is frequently replaced by horrendous knockoffs outside of its area of origin. Ignore that stuff, and make your own, including the fantastic roll!
Anyone who loves hot sauce should know about the revered Inner Beauty hot sauce. I made a few adjustments to the recipe to build on this long time favorite.
I was always intrigued with the idea of making a fermented hot sauce, but toning down the vinegar content to highlight the fermented character of the sauce. I also like a bit of garlic, so I wanted that in my sauce. Last, I wanted to bring more heat!
If you like hot peppers, garlic, and smoky goodness, this bottled sorcery is for you.
Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.
Gochujang, fermented Korean-style chile paste, is a staple in my kitchen. With a bumper crop of peppers, I set out to make my own.
Make a big batch of jerk sauce to freeze and be ready to take your barbecues to the islands!