What do we have here?? A salmon and a Dutchess, swimming in Vodka... owww! We both liked it, that’s for sure. And the salmon received a big A (I won’t mention what I gave myself, but I know you’re about to say a D from drunk hahaha!), it was soooo amazingly delicious! And pssstt…..I think it was because of the Vodka, but I’m not quite sure….
About that goat that’s been hanging around here, oh don’t worry, I mean goat cheese! I know some of you (yes you!!) will say something like “eeewww, first Bulgur and now this!” But believe me, even if you don’t like it, the Vodka and the spices and herbs match so good with this that you won’t even notice it’s goat cheese anymore (ok, almost then) but if you have added enough Vodka (to your glass) that might work as some sort of beer goggles too. Vodka goggles, what an idea, I found this on the internet (purely coincidental) read this:
Vodka can also help make the opposite sex look more attractive than they really are, or plied with enough vodka, a member of the opposite sex can find you more attractive than you really are! So if all else fails, tip the bottle up and drink it!!
Told ya… gimme more…!
If you would like to know more about the usefulness that Vodka seems to be having (other than getting people inebriated), keep an eye on the Bar Talk Page these days…you’ll be amazed!
But now we’re going to cook, while we still can!! It’s an easy one, as every recipe should be. Oh and it’s important not to use a large oven tray, the smaller the better because now the salmon will bubble nicely in the Vodka! And yes, you’re allowed to stay close to the oven, that smell!!
2 salmon fillets with skin
1 garlic clove, mashed
1/2 teaspoon lemon pepper seasoning
½ teaspoon lemon juice
1 teaspoon dried Italian herbs
½ teaspoon dried chili flakes (take less if you don’t like too much heat)
3 tablespoons olive oil
¼ cup Vodka (yes I realize that IS a lot, use less if you think that’s better for you…)
1.5 cup soft goat cheese
Preheat the oven to 425F.
In a small bowl, mix the olive oil with the garlic, lemon juice, lemon pepper seasoning, Italian herbs, chili flakes and stir. Add the Vodka.
Place the salmon fillets in a small oven tray (skin down) and pour half of this mixture over the salmon. Crumble the goat cheese and arrange the cheese on top of the salmon. Drizzle with the remaining Vodka mixture (ehm I mean olive oil mixture). Put it in the oven for 25 minutes and…………dig in!!! Cheers and enjoy….:-)
Before you say: bulgur, not for me, please continue reading (yes you too Burgerman!). After all, there’s also booze involved so it might get interesting after all, don’t you think? Yep, I think it will get very interesting… very! Let’s just say it’s worth a “shot”! And you have to believe me, bulgur isn’t as weird as you think. It’s like rice, but smaller and it has a bit of a nutty taste (hey now that’s perfect for the BarBQBoozers!!). So now we have nuts and booze, do I still have your attention? But wait, things can get even more nuts, yes we’re going to add walnuts. Oh that’s not what you had in mind? Tell me what you had in mind, and we’ll see if we can mix it in… right now, at this moment, all options are still open! How about cucumber? Always one of my favorites, in recipes.
Yeah well, let’s get this thing going. This recipe is perfect on a hot day because you prepare it in the morning, assemble it in the evening (that only takes 5 minutes) and dinner is served! Piece of ehm..cucumber I'd say!
What do you need to feed 4 persons?
4 cups Bulgur
1 red bell pepper
1 yellow bell pepper
1/2 cup little cornichons/gherkin
½ cucumber
4 ounces Feta
1 spring onion
1 roasted red bell pepper
As much slices of salami or pepperoni or other cured meat as you wish
1 cup peeled walnuts
fresh parsley
Boil a large amount of water. Add this to a large bowl or pan and add the bulgur, give it a good stir. There has to be 4-5 times as much water as bulgur in the pan, because it expands. Oh you bet it does!
Close the lid or cover it in another way. Set it aside for 1 hour.
In the meantime, you can cut the veggies into bite size pieces (bite size, you know), cut the meat into slices, cut the feta cheese into pieces and make the sauce (recipe follows). Store the veggies, meat and cheese in the fridge. You can put this all together in one bowl.
As I said, we also have to make a sauce, a hot one…oowww baby!! For that you need:
1/2 cup olive oil and and 1/2 cup olive oil (yes, divided)
1/2 cup Vodka
1 large red onion, diced
1/8 teaspoon cayenne pepper (or more if you like it hot)
1 tablespoon paprika powder
1 teaspoon cumin powder
5 tablespoons tomato paste
1 cube for chicken broth
1 tablespoon dried italian herbs
1 teaspoon black pepper
salt
juice of half a lemon
Heat a saucepan and add the first 1/2 cup of oil. Cook the onion on a low heat. Add all the other ingredients plus 3/4 cup water, but leave out the second cup of oil and the lemon juice. Bring to a boil and let it simmer for 2 minutes. Then add the second 1/2 cup of oil and the lemon juice. Let it cool to room temperature.
By the time this is all done and you didn't work too quick (you had some Vodka didn't you??? hehe I knew it) one hour has passed and you can drain the bulgur and let it cool.
When dinner time has arrived, scoop the bulgur on a large plate. Top with the veggies/cheese/meat mixture and add the walnuts and the parsley. Serve the sauce separately. This should be the result on your plate:
Without the sauce: With sauce: Looks great doesn’t it?? And the good thing is that it tastes awesome!!! Believe me….will ya please???
If you want you can serve it with some grilled tuna.
Cheers and enjoy!
It’s still summer, and in the BarBQBoozers Kitchen it’s always hot and what’s the best thing (almost…) to cool off??? Ice cream of course!! How about ehm….melon? Yes you do like melons I think. And what booze shall we choose this time…ehm…vodka? That sounds gooood, I say it’s a deal baby!
Okay before it gets too hot and the ice cream has already melted before you even had the chance to taste it, I have to explain something about melons and ice cream. It’s getting technical, so you’re warned. When I made this the first time, the ice cream wasn’t bad but it just wasn’t creamy enough. And I don’t know about you, but I like the ice for the cream!! It was a bit of a mixture between a sorbet and ice cream. Not what I had in mind, but when I did it for the second time (when you’re not completely satisfied the first time, wait for the second time, that one is always better!) it was ultimate delish…!! (yeaahhhh now who’s surprised???) So let’s crank up that ice cream machine and churn churn churn!!
Prepare in advance:
1 egg
¼ cup sugar
1 cup heavy cream
½ cup milk
Mix this with a hand blender (blend for about 2 minutes, we need air in this!!) and put it in the fridge for a few hours.
Then slice a melon into pieces, I used this one, a Galia melon: Keep a few pieces aside, mix these with some Vodka and set aside. These you can add when you’re going to serve the ice cream.
Puree the pieces and let it drain but watch out: you’re going to need the juice! That is, half the juice. Because that’s where it went wrong the first time, there was too much juice in the ice cream mixture. Now I know this sounds ehm…weird but it’s true. In this case I mean. Poor half of the juice back into a bowl with the pureed and drained melon, and put it in the fridge for a few hours too.
When it’s time to churn, mix the ice cream and melon together, add a shot (max 2 tablespoons) of Vodka (really, the Vodka tends to cover up the melon taste if you add too much, so the choice is yours….) and let the ice cream machine do it’s job! And here’s the result: Melon Vodka Ice Cream with Vodka infused pieces of melon and some mint.
Ooowwww……can we do it again?????
Cheers and enjoy!!!
Ok BarBQBoozers it's time for a recipe you can really sink your "Jaws" into! But before you read on... First, The Burgerman recommends you click on the video above. Every great recipe needs a theme song, right? You need to get into the mood and feel the moment of grilling; and what better way than this? Now if you really want to get into the mood, for this shark and wine meal..then grab your snorkel, spear gun, flippers and fill the bathtub with white wine and dive right in! Well -that may be going a little too far..... Sometimes I take this job way too seriously!! haha. See the photo above....that beast is hungry... and you will be too after seeing this Shark Steak recipe. Whaa-hahah-haha,,,, you Mr Shark are about to be the Burgerman's dinner!! Ooooopps.. "Hello" "Ladies"!! How'd you get here? Well of course, someone had to go catch the shark... I figured I should take some "Good Fishing Buddies" out for a day on the water for some "shark fishing"! I'm a nice guy and you know how the "real ladies" love to fish! (That's our official shark hunting uniform on the boat for first mates by the way!) Hey I believe in the proper uniform for the job at hand! Thanks ladies for a great day of fishing! I learned that it doesn't even matter if you catch a lot of fish, if you dress properly for the event that's as important as the bait! Okay enough of that..... OK... now that we got the theme song and uniforms settled, let's start cooking some of this shark meat! (3 lbs of Shark Steaks) They are mean ugly suckers, but oooooooo so tasty!! Just like a Gift from God himself!! Or is that Neptune? I always get confused about that! Then the wine!! Aha... we need the perfect wine to compliment the taste of the shark meat! I used Riesling for this recipe because it is sweet and brings out the essence of the recipe. You could also use Muscat or even Sauvignon Blanc... but I like the sweetness of the Riesling! You will need 1/2 a bottle for the recipe and the other 1/2 for the cook. (Of course you will need much more if you are still thinking about filling that bathtub and really getting into the moment. I hear the wine does wonders for the skin- and can make bathtime much more interesting) But anyway..back to this recipe.... Put the shark steaks in a tin container and add the 1/2 bottle of wine. Sprinkle on seasoning. I chose Ground Lime Pepper seasoning, but you can use lemon, lime, pepper, and/or salt. Time to add the fruit! I used plums, pears, peaches, and lemons. Just about any fruit will work... These were laying around the house and if you look at the photo and use your imagination..kinda looks like the window on a slot machine at Vegas!! haha .. dang didn't have any cherries! Core the fruit and remove all the pits and seeds and then chop in small slices and lay it on top of the shark. Kinda like a shark fruit salad at this point! Let it sit in your fridge for about 2-3 hours to allow the shark to soak up the flavors of the wine and fruit. Cover the tin and put it directly on your hot BBQ grill for about 20-25 minutes. I tested the temperature at 20 minutes and it was at 160 degrees and bubbling like mad! At this point the shark meat is still firm and nearly done and the fruit is cooked completely. Now it's time to sear the shark steaks on the grill. Remove them from the tin with tongs and place on the grill for about 1-1/2 minutes per side and then place them back into the tin with the fruit juice and wine sauce. It's all about the sauce..... Absolutely Amazing! There you have it! A Shark, Wine and Fruit meal that will have your audience pleading for more. Your guests may even treat you like royalty after preparing this recipe. In fact, I was given a scepter and I'm now known as "Prince Grilliant" around The Burger Castle. I would have preferred the title of King...but hey..I'm not pushing my luck at this point! Mr. Shark..sometimes we become your prey and you are the hunter of the sea.... but in this case, my black eyed devil friend, you became dinner!!
Class dismissed... The Teacher has earned a shiny apple for this one.
Back to the grill for the next creation. Always Keep Your Coals Red Hot...
Fire It UP!!
Until then.....
This Photo was just a way to get you here....Sorry-but needed a way to get you to check out the blog! Haha
Are you looking for a recipe that is both unique and will also make your toes curl? This one will definitely do the trick. Okay-Okay The Burgerman has to admit...maybe the toe curling is an overstatement, but I'm trying to express, as best I can, the way this all turns out. It's as close as you can get to a sexual experience while grilling, without....uhm.... ya know.... (but wait-there was that one hot night on July 12th......... hmmmmmm......but then.... I digress) First of all, we need a great piece of meat! Of course the bigger the better is what I've heard. (Size does matter-even on the grill), How's a large 1-1/2 lb Ribeye Steak sound? I told the butcher to wrap up this baby in paper and I headed out of the store with a slight skip to my step and hopefully the folks in the parking lot did not notice the Happy Dance-though that one lady did look at me sorta funny. Nothing brings happiness to a man's (or woman's) grill than a good quality cut of beef. Can't you just feel the excitement building?? What we need now is a real "wake-me-up" Espresso coffee for our recipe to really POP. Starbucks does make one of the best...but any Espresso coffee will do. Like a waitress at a New Jersey turnpike restaurant told me one time: "Hon-We serve up Friendly Tawk and Hot Cawfee for Free- If you want some fancy grind...get Awf the next exit, pay the toll, and don't waste my time." She had me at Hello! haha.
Grind some beans finely, make a pot of "cawfee", and save about 2 tbl spoons of grounds for the next step- Our Espresso rub! Place your steak in a large saucer, pour over some espresso coffee, add some salt and pepper, and then rub the espresso dry grounds all over the steak. Work it into the meat.... (Sorry if this part is turning any of you on) haha Cover the steak, rub, and espresso with plastic wrap and shove it into the fridge for at least 6 hours. The longer the better..... This window of opportunity allows the espresso to do its thing. There are no accidents when it comes to marinade. Sometimes you just gotta wait for things to happen and allow the stars to align. When you pull the steak out of the fridge for grilling, make sure you rinse off the espresso grounds... otherwise you will have a burnt coffee taste. You can leave a small amount, but wash-off most. Waa Laa- A perfectly grilled Rib Eye! Almost brings tiny tears to your eyes..doesn't it? Now comes the best part...Don't Freak Out! This is where the true experience begins.... The Sauce!! There's that bear again! He certainly gets around in my recipes. But there's something about Honey that seems to work... no matter what you might be "cooking" up (on or off the grill). We will need 2 teaspoons of this sweet liquid goodness from the Gods! Then of course we need 2 shots of vodka! Since the "Nude Vodka" bottle is still sitting around (actually this is a new bottle). We will need vodka for our special sauce... Yes-there is a pattern developing..in case you have not noticed. ( At this point I suggest a shot for the cook...it's not mandatory but it works for me) Doesn't hurt to keep a bottle "by your side" for all tasks in the kitchen and elsewhere. :) Then we need "Hershey Kisses" I prefer the Special Dark Chocolate kind! Yes.. I said Kisses on your steak. Don't knock it until you try it. Tell me who doesn't like "Kisses"?? We need 10 for this recipe. Don't they look like little soldiers getting ready for battle! Combine the Honey, Vodka, Dark Chocolate Kisses, and a teaspoon of Olive Oil (to keep it from sticking) into a saucepan and bring the sauce to a boil while stirring the whole time over medium/high heat! Once it begins to boil then sit it to the side to cool and simmer for about 5 minutes. The Chocolate Fountain does not belong here-But this just seemed appropriate because I just like Fountains and Lots of Dark Chocolate!!
Pour the Chocolate Vodka Honey Sauce all over your steak, just before serving. You won't believe how good this smells and tastes! This meal will score you a "10" on the delicious meter... if you want to impress your guests! Which is a much better result than what I scored in my grilling experience in July (mentioned above). I only received a 9.3 back then.... I guess I will need to work on my dis-mount! haha
Enjoy the recipe my friends! The Burgerman is now going to crawl back into his cave window and work on another recipe for next time. See ya'll-
Until then..........
Last week I received an awesome package from Jason Day from BBQ Addicts! Thanks again guys! A jar with Burnt Finger Private Stock Pork Rub, a bottle with Burnt Finger Private Stock Barbecue Sauce plus the book they’ve published: “ BBQ makes everything better”. As soon as I had time I sat down, with a drink yes, and then what did I notice in the book: a section of cooking with booze: The Liquor Shelf!! Hallelujah!! I almost spilled my drink in my enthusiastic behavior and thought: that’s what I’m going to do! And here I am, with a first review. But…..without a recipe, for that you’ll have to buy the book, I can only show you mouthwatering pics, otherwise I would end up in trouble (even more than usual)! But I tell ya: keep some napkins available! Because the Dutchess is a very busy Dutchess with only two hands (yeah really, but that’s enough I tell ya!) some things had priority but that gave me also the opportunity to try the pork rub and the sauce in the meantime. The seasoning I used on two slices of pork belly, served with a chili con carne. And I dare to say that I have the best way to make the ultimate crisp slices out of these, if I may say so myself… You start with sprinkle some seasoning of your choice (I used the Burnt Finger Private Stock Pork Rub of course), rub it in and let it rest for about half an hour. This rub smells good, and when you taste it you can tell there’s paprika in it, pepper, sugar and I definitely could taste the molasses. I think it's a very good mixture for pork! Grease a wide shallow pan with some butter, let it melt and when it’s hot add the slices of pork belly. On a medium heat the trick is to turn them every 5 minutes and discard the grease in the pan. If you do this consistently you end up with delicious crisp (no not burned if you keep the heat medium) slices, crunchy and delicious!! The seasoning gave it a sweeter taste than the pork seasoning I usually apply but it was not over the top, and it was a bit spicy too. And even though the sugar in the rub made the slices a bit more darker than usual these crunchy bits were awesome!
The grease that you discarded can be used later for any recipe, don’t throw it away it’s full of taste!!
And then the Burnt Finger BBQ Private Stock Barbecue Sauce, the first thing that you’ll notice is the smoky smell (and taste)! Much stronger than any barbeque sauce I’ve tried before. I used it for baked beans and on some slices of meatloaf. The taste can be described as Kansas style sauce: smoky, tangy but not too overwhelming, sweet but acceptable, and hot! Overall a great choice! And now…..tatataaaaaa!!! The pics ladies and gentlemen!! Enjoy and keep the napkins near by! The recipe: Grilled Chopped Chicken with Vodka Sauce
And ooow yes....this recipe is a keeper!!! The only thing I changed was the pieces of chicken. I used a whole chicken and cut it into 8 pieces instead of the directions in the recipe. But it was still chicken… awesome!!
Okay baby, hit me one more time.... You better keep an eye on our website (of course you do, as you should!) because the Dutchess will be trying more recipes from the book “BBQ Makes Everything Better”!
Cheers and enjoy!
Hey wait...Bianco? Yes there’s Martini Bianco in this recipe! Why? Because I like Martini, and that has nothing to do with the appearance of a certain George Clooney in their ads…absolutely not…nope…sigh...!
A white bean salad is always good to serve in the summer, easy to make and you can use lots of different ingredients. And don’t forget, it’s quick. Ha! And that gives you more time to relax and to enjoy a glass of wine sitting in the sun! I’m making this up right now because with the bad weather we’re having over here I can hardly remember how it feels!! Not the wine, noooo I know how that feels…neh I mean the sun of course! Note: the tomatoes I used are called “wild tomatoes” not because they’re “wild” (I can not imagine how that would be, but messy I guess! oww...!!) but it’s a nice name that tickled my imagination (sorry). These cute things come in different colors and shapes and are very tasty! You can choose any tomato you want, just make sure they have lots of taste, otherwise this dish will be disappointing…it all depends on the taste and the Martini can’t fix it all!! At least, not this time!
What do you need:
1 can butter beans, rinsed and drained
1 cup finely chopped tomatoes, see note above
4 tablespoons Extra Virgin Olive Oil
½ teaspoon lemon pepper seasoning
½ teaspoon chipotle chile pepper seasoning
¼ cup finely chopped feta cheese
2 tablespoons finely chopped fresh basil leaves
¼ cup Martini Bianco
Bit of salt Preparing this dish is easy: mix it all together! Keep it in the fridge for at least 1 hour. That will give you the time to ehm... grill some meat? Open another bottle? Watch an old but inspiring episode of Desperate Housewives? Oh hey wait....we got an hour?? okay...I say stick with the meat..!
Talking about meat: this salad is perfect as a side dish for grilled meat! And look!!!! When dinner was served there was also a ray of sun!! Now, how's that huh?! Cheers and enjoy!!
What can I say, it's chocolate, brandy and cherries....that's all you need isn't it?? Oh yes I don't think I have to add the word “delicious” to it, do I?? Neh...just take a look at this picture and keep a napkin ready...
Some time ago I was at the whole-sale market and sometimes they sell some great foreign products, and this time it wasssss......:
They also sold frosting, hehe yeah chocolate or vanilla, I bought the chocolate, of course! All the time I didn't have the chance to make this cake but as always, when you're in desperate need of some good comfort food there's always something in the cupboard to reach for! At least, in mine....always be prepared! And you know, I've never had that frosting before, but I tell you....that's awesome stuff....for cakes and anything else that could use some ehm...topping!! I'm going back to the store tomorrow and get some more...!
Now you want to know how to make these of course;
1 package chocolate pie
(check the package what you need to add: in my case 3 eggs, water and oil.)
Almost half the amount of water I replaced for Brandy...yes half...and I tell you...after the cakes are ready you wouldn't guess there was so much in it. Just saying. Get it, don't you...
Another extra addition was a can of cherries, the ones for pie fillings.
Here we go.....
After baking them for 25 minutes, the result was like this: After they've cooled, the result was like this: Hahaha! Who cares, there's frosting enough!! Decorate them as you want, and mine looked like this, and they tasted awesome!!! Cheers and enjoy!!
Oh and don't forget the frosting.....enjoy...haha!
Do you have that too? That some booze always reminds you of great parties you had and lovely warm days and ehm...nights?? Yeah well I do, and that's why I'm here to booze up your day because today I have a Campari Pasta Salad for you! Campari always takes me back to Milan, Italy, the place where it all started. Not for me (ehm...) but for Campari. Sorry no juicy details this time, or it must be the amounts of ehm... Campari with orange juice I had there! This mixture is made by the devil, I'm sure. You can drink it like soda and all of the sudden....BAM! Recipe for disaster maybe?? Not necessarily and certainly not this recipe, I'll keep it a bit more on the soft side (oh well that's new!). Sometimes that's good and sometimes you need to step back a bit, you can't play with fire 24/7, it's sooo exhausting!
But I did choose a hot pasta type for this!
Pasta with red peppers, ever had that? Hmmm let me tell you my expectations were a teeny tiny bit too high (but that happens more often, live and learn I guess!) because after boiling the pasta, the nice red color had turn into a bleachy red and hot...no not really. See, this proves that even Italians can disappoint you, who would have thought that!! Hmm...back to the recipe.
Don't you just love the color of the dressing??
Nice pink (okay I admit, I fell for the taste...)! It's ½ cup mayonnaise and ¼ cup Campari and a bit of pepper.
Oh wait, damn, we have to boil the pasta first!
Not a big deal....add some salt to a pan, boil some water, pour it over the pasta, cook and drain. This time you're allowed to rinse it with cold water, I won't spank you for this. Butt only in this case! (nope, not a typo, just wait what happens after some Campari!!!).
Then we're going to have a drink, because we have to be sure that the pasta has cooled off enough don't we?? So grab a glass, fill it halfway (who cares!) with Campari, add some OJ and cheers!
After one glass (it can be dangerous and that depends on how tall the glass was, yes I know you!) we're going to have to do some chopping:
1 can of tuna (no need to chop that)
2 cups mini tomatoes, chopped in half
1 cup feta cheese, chopped in pieces
¼ cup chopped green olives
a few chive strings, finely chopped
1 tablespoon dried chili flakes (in case you want it hot)
Mix this all together with the pasta, add the dressing and some pepper and put it in the fridge for about an hour (or until you finished the bottle of Campari).
And look what happens when you put it on your plate:
THE SUN!!!!! Amazing huh....yeah it's like the Italians say “that's amore” or something like that... who needs a dictionary!
Cheers and enjoy while I'm going to book a ticket...yes...to Milan, I'm in desperate need for some hot Italian amore!
What can I say, I’m not an angel and I don’t have wings so don’t expect such an awesome recipe from me as the Burgerman came up with….but…I do have something else for you! And that’s a boozy peachy sauce perfect for pork. You love pork don’t you? Yes me too!! I made this recipe for pork chops (see the Dutchess website) but before we continue, there’s something I have to confess. Yes, it’s always better to do that in the beginning otherwise you might be surprised when it really becomes saucy! ......I screwed up the sauce..... How in the world could that happen??? To me!!?? Maybe it had gotten too hot and I couldn’t wait… but I tell you it wasn’t a pretty picture… Wanna see it?? Hmmm, not sure, let me think about that while I try to explain what went wrong. But I promise this won’t happen again, can we go for a second chance?? Please say yes! What happened… the sauce pan was on the grill, right above the coals, bubbling like a volcano. And you know what the problem with volcano’s can be…they have to burst one day. Unexpectedly sooner than I thought, and while I added cream…that’s the moment it went BAM! The result: a strange looking sauce, not smooth but lumpy. And oh geez I don’t like that! Lucky me, the taste was perfect, but it looked horrible. Now if you want to make this sauce, keep it away from the heat! On the stove or on the grill, keep the heat low before you add the cream. That’s all it takes in order to get a nice looking sauce… Shall we try it again?? The ingredients for this sauce are:
1 peach, cut into small pieces
1/2 cup orange juice
1/2 cup Passoa liquor
1/2 cup heavy cream Add peach pieces, the OJ and the Passoa to a sauce pan and bring it to a boil. When it's boiling turn the heat low and let it simmer for a few minutes. In the meantime grill some pork (chops).. When the meat is almost ready, add the cream to the sauce (be careful, it's hot) and bring it to a boil. Turn the heat to low again and use some sauce thickener to get a nice thick sauce.
Okay....here's a picture of the disaster sauce.... (I just noticed there's a fly sitting on the edge of the pan...omg...) Not pretty but it tasted awesome!!!
Cheers and enjoy :-)
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