Hey Vinny',
That sounds mighty good, 'specially during the cold and wet were having here in the northwest.
TB has a method similar to yours, 'cept she uses Roasted Raspberry Chipotle Sauce, a mesquite sauce we get at Costco. It dances well with pork and chicken.
TB will lather a cracker with cream cheese and add a generous dab of this sauce to make it a 'tizer.
It snowed Saturday and through the night. Roads were closed Sunday due to snow. It warmed up, rained and flooded. Todays roads are closed due to high water.
Paddy
Sounds like Paddy ought to move back to Texas. I'm planning a New Year's Day BBQ. Those ribs sound mighty tasty Vinny. I think that I will give them a try as soon as I find some of that Hoisin Sauce.
Hey dream',
If I recall correctly, that hoisin sauce can be found in the oriental food section of the grocery. I use it when I make General T's chicken using my wok.
Paddy
Hoisin Sauce
----------------- UNSWEETENED RED BEAN PASTE ----------------
1 cup Dried azuki red beans (found in health food stores)
4 cup Water
----------------- SAUCE ----------------
2 tbl Corn oil
2 x Cloves garlic, minced
4 x Dried hot chili peppers
1/2 cup Unsweetened Red Bean Paste
1 tsp Kosher salt
1/2 cup Sugar
2 tbl Soy sauce
3 tbl Distilled white vinegar
3 tbl Water
Makes 3/4 Cup. Because it can be difficult to find kosher Hoisin sauce. The recipe is in two parts. The azuki beans must first be cooked and pureed into a paste, then the sauce made. Properly stored in a well sealed jar in the refrigerator, this sauce will keep for months.
UNSWEETENED RED BEAN PASTE:
1. Sort the beans and discard those that are broken and discolored. Rinse the beans and place them in a saucepan. Add the water and bring to a boil.
Turn down the heat and simmer for 1 half hours, or until the beans are very soft and the liquid has been absorbed.
2. Put the metal blade into the bowl of a food processor and pour in the cooked beans. Process into a fine paste. The beans can also be mashed by hand. This puree is now ready to use in sauces or sweetened for desserts.
Transfer to a clean jar with a lid and store in the refrigerator up to a week or freeze for a month.
Sauce:
1. In a small saucepan, heat the oil and add the garlic and peppers. Stir and cook over medium heat for 2 minutes, or until the flavors are released and the garlic browns slightly. Be careful not to burn the garlic.
2. Remove and discard the peppers. Add the bean paste. Stir until blended, then add the remaining ingredients, continuing to stir until blended.
Simmer over very low heat for 20 to 30 minutes, or until the sauce thickens slightly.
3. Pour the sauce into a food processor and blend until smooth, or mash by hand into a smooth paste. Pour into a clean jar with an airtight lid. Cover and store in the refrigerator to use as needed.
Hoisin Sauce
4 tbl Soy sauce,(dark/light/usual)
2 tbl Peanut butter/black bean pas
1 tbl Honey/molasses
2 tsp White vinegar
1/8 tsp Garlic powder
2 tsp Sesame seed oil
20 dsh Chinese-style hot sauce
1/8 tsp Pepper
Credited to Dee Wang who advised peanut butter.
*EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.
*The commercial recipe is presumably the black bean paste.
I presume they are the same as Mexican/Spanish black beans.
*Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates.
*Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste noticeably.
