New batch. These could be used to marinate pork or chicken, more like a Caribbean sour citrus marinade. Blend fermented ingredients with
2 tablespoons white vinegar
6 tablespoons fresh squeezed orange juice w/pulp
2 tablespoons reserved brine
1/2 teaspoon ground coriander
1/3 to 1/2 cup canned pears
Blend until smooth.
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If you open a small eatery send me the address…lol i will be your best customer …lol
If you sell that stuff I will buy some …serious too.
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Looks amazing @kwyatt64
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The restaurant business is hard. If I make a cooked sauce I’ll send you some. That generally more concentrated and hotter, last’s longer. These little jars last 3 to 5 days for me. Whats your heat level ?
As far as this fermented sauce, go on amazon and buy the mason jar fermentation kit, follow the urban farm recipe for the ferment itself, don’t use the cumin or lime juice( orange instead with pulp ) when you blend. Sterilize jars before you fill. Oh , I fermented for 7 days. Thats it.
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Between Habenero and Ghost .
Ghost and Carolina reapers are too much for me. I can do Habenero hot all day… love that crap 
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Hmmmm
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Looks fabulous!!! Almost enough to make me get hungry after stuffing my pie hole with Thanksgiving fare.
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Soooo your secret ingredient is dog slobber?
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It’s magical. Actually he likes the plain greek yogurt for the dip/sauce recipe for the Whole Roasted Ceasar Style Cauliflower. Leave out the lemon juice. Add one extra teaspoon worchestarshire sauce( all regular not low sodium ) and 2 teaspoons kinders seasoning The Blend( salt pepper and garlic ). Good on meat as well. Cauliflower is excellent as well.
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Beef Rollups; a simple delicious dinner, easily adaptable at home or over a cook fire, beef or venison or elk. I used thin cut cross-rib steak, pounded thinner.
Season with your favorite seasoning, let sit at least 2 hours, a day is even better. Stuff with stuffing or asparagus or a veg mix. Roll up tight, secure seam and ends with tooth picks.
Sear in a cast iron, use same skillet to bake in( can also be done stovetop or fire, cooked covered with foil)
Make gravy; I used to pkgs brown gravy plus 1 cup extra stock, mushrooms, shallot and 1/2 cup small cubed acorn squash, salt and pepper. Pour over rollups, cover with foil bake at 350 for 45 minutes.
Thicken gravy with 1 tablespoon cornstarch( mixed in 2 tablespoons cold water )
I recommend a vinegar based medium heat hot sauce to the richness of the gravy
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I meant to say cut the richness of the gravy.
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Odd how we do that isn’t it, looks like a great meal!
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You’ll make someone a great wife someday 
Looks tasty!
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Heck I just want him to start a restaurant, I will gladly make trips to eat there.
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So I’ve been told. I lived alone for many years so I had to learn how to feed myself.
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Here it is, brown stew chicken.
Seperate thighs from marinade
Sear in skillet
Add marinade, diced habaneros (2), tomato paste, 2 bay leaves, 2 cups stock back to pan. Cover and simmer 35 minutes.
Make pea rice ( plus extra mushrooms, garlic, celery, sweet pepper for me ).
Remove chicken, stir in 1 tablespoon corn starch ( mixed with cold water ) to thicken sauce, add back chicken and simmer another 10 minutes. Brown Stew Chicken.
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