Chocolate Ice Cream with Bitter Orange Sauce
INGREDIENTS:
1/4 c Inner Beauty or 2 tb Dried thyme
-- other Caribbean hot sauce 2 tb Mustard seeds
-or- 3 Scallions; finely chopped
10 Pureed Habaneros OR 1 ts Each salt and black pepper
15 Chile peppers; pureed 2 Limes; juice only
2 tb Dried rosemary 1/4 c Cheap yellow mustard
2 tb Chopped parsley 2 tb Orange juice
2 tb Dried basil 2 tb White vinegar
1/4 c Inner Beauty or 2 tb Dried thyme
-- other Caribbean hot sauce 2 tb Mustard seeds
-or- 3 Scallions; finely chopped
10 Pureed Habaneros OR 1 ts Each salt and black pepper
15 Chile peppers; pureed 2 Limes; juice only
2 tb Dried rosemary 1/4 c Cheap yellow mustard
2 tb Chopped parsley 2 tb Orange juice
2 tb Dried basil 2 tb White vinegar
Combine all ingredients in a food processor or blender; blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar.
Cover paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. (Note: If you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Don't worry about it going bad, since it keeps almost infinitely). Rub paste on meat and grill.
Cover paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. (Note: If you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Don't worry about it going bad, since it keeps almost infinitely). Rub paste on meat and grill.