Launched my catering company last week. http://www.goodscatering.com/ Feels so fucking good I cant even tell you. Next is the Sauce Company and then on to the restaurant. Let it be known, here and now...I...am...taking...over...the ...world!

Spicy Hawaiian Wing Sauce

1 cup Pineapple Juice

1 cup Jalapeno Juice (get this from a can of Embasa canned jalapenos)

1 cup Water

½ cup diced Pineapple

½ cup sliced Jalapeno

½ cup diced Red Onion

½ cup dark Brown Sugar

¼ cup Red Wine Vinegar

¼ cup Red Pepper Flakes

2 tbls Butter

½ cup Corn Starch Rue (¼  cup CS to ¼ very hot water mixed well)

Melt butter down in a hot sauce pot.

Add onions and jalapeno and sauté till onions start to develop color.

Add sugar and vinegar and stir till sugar breaks down and it looks like chucky syrup.

Add all the juices and the water and bring to a boil.

Turn fire down to medium, add red pepper flakes and cook for 15 minutes.

Turn fire up and add CS Rue and stir continuously till sauce thickens.

Remove from heat, add pineapple chucks.

Serve!

Tips:

If sauce gets too thick just add water.

To make a more refined glaze, before adding rue, strain the sauce. Return to pot and add rue slowly over high heat till it thinkens.

Corn Bread Chowder

1 15oz can Corn (drained)

1 cup Milk (Cream can be used for a deeper chowder)

½ cup sugar

3 tbls butter

2 tsp Nutmeg

2 tsp Allspice

2 tsp Cinnamon

1 tsp Red Pepper Flake

1 tbls Rue (Rue is equal parts flour and butter cooked down)

In a sauté pan over medium heat add corn, sugar, butter and spices. Cook for about 5 minutes so the flavors come together.

Pour chowder base into a food processor or blender.

Pulse 10 times them set on high and add milk slowly.

Return chowder to sauté pan, add rue and whisk over medium heat for about 5 minutes.

Serve!

Spicy Italian Sausage Bruschetta w/ Chunky Tomato Chutney

This entire recipe can be bought at Albertson or Staer Bros for under $10.

1 French Baguette Roll Sliced on a bias ½ inch thick

8oz Romano cheese shreeded

2 Spicy Italian Sausages or about 12oz

3 Roma Tomatoes diced

1 Medium White Onion

3 Cloves of Garlic minced

1 Carrot diced

1 Stalk of Celery diced

1 tbls Dried Oregano

1 tbls Dried Parsley

1 tbls S&P

2 tbls White Sugar

Olive Oil

Preheat oven to 400.

In a hot skillet add oil, onions, carrots and celery. Toss over medium high heat till all vegi’s are soft, about 5-7 minutes.

Add tomatoes and dried herbs; continue to cook for 5 more minutes and set aside in a bowl.

Remove sausage from the skin and press in to very small patties. About the size of a quarter.

I a hot skillet over a medium heat cook the patties for 3-4 minutes each side. Turn heat off and pour the sauté back into the pan and toss well.

In a small bowl add butter and cheese mix well and spread over bread slices.

Arrange on a cookie sheet and bake till golden brown about 7-10 minutes.

Remove from oven and place a serving tray.

Spoon tomatoes and sausage on to bread slices and serve.

Hot Wings Baby

2lb Chicken Wings (7-9 Count)

32oz Vegetable Oil

S&P

2 Cups Franks Red Sauce

2 Cups Butter

2 tbls Dark Brown Sugar

4 tbls Cayenne Pepper

SAUCE

In a small sauce pot, over a low fire add Franks Red Sauce, Butter, Sugar and Cayenne stirring constantly for about 5 minutes. DON’T BOIL low and slow for best results.

Pour into bowl and cool on counter.  Store in fridge. Mix well before using.

CHICKEN

Preheat oven to 450.

In a large bowl add chicken wings and a splash of oil. Toss well so all wings are coated.

On a foiled cookie sheet arrange chicken wings 1 inch apart.

Bake for 8 minutes.

Remove sheet and flip all the wings and bake for another 8 minutes or till juices run clear and the wing are all plump and sexy.

Remove sheet and let cool on counter for 20 minutes.

Place wings in a container and let cool in the fridge for 1 hour. This is key to juicy wings.

In Dutch oven or large pot heat oil to 375.

Drop wings in oil and fry for 7 minutes.

Remove from oil to wire rack and hit it with some S&P.

Toss in sauce!

Tip: More cayenne more heat-more sugar more sweet.

Cilantro and Papaya Bisque

1/4 cup olive oil
1 cup Maui onion diced
2 tablespoons garlic, chopped
2 tablespoons ginger, chopped
1 teaspoon fresh thyme chopped
5 cups Cilantro, chopped
4 cups ripe papaya, peeled and seeded
1 cup white wine
8 cups chicken stock
3 tablespoons roux (3 tablespoons of melted butter mixed with 3 tablespoons of flour)
1 cup heavy whipping cream

Sautee Maui onions, ginger, garlic and thyme in Olive Oil until onions are translucent.

Add the cilantro and sauté for one minute then add the papaya and wine.

Simmer for another minute or so then add the stock and bring to a simmer.

Pour into a blender and puree.

Back into the pot, add cream and bring to a simmer then add the roux, whisk well and simmer for five minutes.

Strain.

Season to taste with salt and black pepper.

Serve!

Poblano and Steak Stew

2 pounds Chuck Steak cut into cubes.

4 Poblanos (2 chopped, 2 roasted and pealed)

3 medium potatoes

Vegetable oil

Water

Worcestershire sauce

2 cloves garlic chopped

2 bay leaves

1 medium onion, sliced

S&P

1 tsp paprika

1 tsp allspice

3 large carrots peeled and chopped

3 ribs celery chopped

In a hot Dutch Oven add oil and beef then cook till the beef has a nice color all around, about 5-7 minutes.

Add onions and fresh peppers and turn with beef, stirring till peppers and onions look sexy, about 4-6 minutes.

Add Worcestershire and toss everything till just coated coated.

Add water till 1 inch over meat, garlic, bay leaves, paprika, and allspice. Stir the pot till all the components have been married well.

Cover and simmer 1 1/2 hours.

Remove bay leaves. Add carrots and celery. Cook covered 30 minutes longer.

For thicker stew dissolve 2 tbls of flour in 1 cup of very hot water and add it with the potatoes!

BigDog upgrade: Add 2 Habaneros, 1/2 lb. of bacon....