Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene. Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it [...]
a recipe: bbq sauce that’s hot, sweet and black as sin
August 22, 2010 By 1 Comment
Homemade barbecue sauce, sweet, hot and full of rich flavor, is one of our favorite indulgences. One of the last opportunities for summer barbecues lurks just around the corner, and we’re preparing for labor day by planning our last big picnic of the season: grass-fed brisket with homemade barbecue sauce, fresh tomato salad, plenty of sour pickles, [...]
A Recipe: Preserved Lemon & Mint Allioli
June 8, 2010 By 16 Comments
Allioli. Allioli. Allioli. I love how the vowels and lulling Ls roll off the tongue – softly and whimsically – almost like a child’s nonsense word. all-ee-oh-lee. It’s a melodic sound. Allioli is a Catalan version of classic aioli, and it differs fundamentally from Provençal aiolis in that it is made without egg yolk – offering just a combination of good quality olive oil, fragrant garlic and unrefined sea salt.
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