… y’all!! All from Costco. Picked up frozen mangoes, AND pineapple chunks (said, she read about them on my friend’s blog – thanks for the tip), AND she was lucky to get some more Chia (she sprinkles that shit on EVERYTHING, lol) … stuff is pricey too, bag cost almost $18, ain’t even organic like what we have on hand, AND the golden organic flaxseed I bought which is organic was only $2.99/lb … add this to our frozen bananas and strawberries, as well as apples (we ALWAYS have apples in the house) and dates, PLUS whatever else we buy during the week, I’d say we’re all set … it’s all smoothie sailing from here …
… sorta!! I did cheat a little by giving myself a bit of a boost, saving time AND achieving what I set out to accomplish – win win. My goal was to create an Asian, Hawaiian, Caribbean inspired sauce … something sweet and packing heat!! My two essential ingredients; pineapple and scotch bonnet peppers!! To start, I wanted a good, solid base, and I chose SWEET BABY RAY’S bbq sauce (award winning, lol) … I use it often when I bbq, I love its neutrality … not smoky, not too sweet … a perfect pleasant balance. Before I go any further, a reminder of my method (& madness) of cooking, building recipes. I don’t use exact measurements, I typically use the amount I feel right, AND I’ll vary ingredients depending on my pantry and my mood. Call me the whimsical chef, lol!! Go ahead Food Network … steal that one too, lol!! With a bottle of Ray’s in my saucier, I incorporated brown sugar, cinnamon, soy sauce, orange juice … along with the stars of this show, the pineapple and scotch bonnet …oh, a word about scotch bonnets. These tiny peppers are hot beyond hot – you take a bite andbonnie bites back … a 300,000 Scoville unit chomp!! I rough chopped (seeds and all) and whizzed it in my spice grinder (tip: added a bit of brown sugar making puréeing easier, facilitating homogenization). I grilled (indirect method) plump chicken breasts (skin on, bone in) slathering them with my sauce right before taking them off the Weber, letting them get all glisteningly glazed and caramelized. It was spot on, the citrus tang & sweet combined with the fire of the pepper married beautifully, neither one was overpowering, rather complimenting each another … it was sublime. A few pics, enjoy y’all!! 😉
The Sauce is the Boss!, lol …
Baby packs a wallop …
Puréed …
All the ingredients in the pot before slowly simmering …
danistrulytheman 