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!