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Calypso Sauce


calypso sauce

Calypso Sauce W/ Pork Roast & Lime

1 boneless pork loin roast, tied (2 pounds)
1 cup firmly packed brown sugar
2 tbsp. dark rum
2 garlic cloves, minced
2 tsp. ground ginger
1 bay leaf, crumbled
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. ground cloves
1/2 cup chicken stock or canned broth
1/4 cup light rum
1 tbsp. all purpose flour
1/4 cup fresh lime juice

Preheat oven to 375 degrees. Place pork in large roasting pan. Roast until meat thermometer inserted into center registers 160 degrees, about 1-1/2 hours. Increase oven temperature to 450 degrees. Mix sugar and next 7 ingredients in medium bowl until paste forms. Cut string off pork. Spread spice paste over pork. Continue roasting 8 minutes. Transfer pork to platter.
Set roasting pan over medium heat. Add chicken stock and 1/4 cup light rum and bring to a boil, scraping up any browned bits. Sprinkle flour over stock mixture and whisk to blend. Bring to boil, whisking constantly. Add fresh lime juice and boil until thickened, whisking constantly, about 2 minutes. Slice pork. Serve, passing sauce separately.


calypso sauce

Calypso Sauce Curried Chicken
4 Servings

1 8-ounce can pineapple tidbits (drained)
4 boneless, skinless chicken breasts
1/4 c all-purpose flour
1 Ts curry powder
1/2 Ts salt
1/4 Ts pepper
2 TB cooking oil
3/4 c chopped green bell pepper
1/2 c chopped onion
2 cloves garlic; minced
1 14 1/2-ounce can diced tomatoes (do not drain)
3 TB currants or raisins
1 Ts curry powder
1/8 to 1/4 teaspoon crushed red pepper
1/8 Ts salt
1 TB cornstarch
1/3 c coarsely chopped cashew pieces

Drain pineapple, reserving juice. Set aside. Rinse chickens; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2-teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well. In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in pineapple, tomatoes, currants, 1-teaspoon curry powder, crushed red pepper, and 1/8-teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8 - 12 minutes, or till chicken is tender and no pink remains. Remove chickens from the skillet; keep warm. Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.
Calypso Sauce

16-20 fresh habaneros
3 T. vinegar
2 T. apple sauce
3 t. limeade concentrate
2 t. Coleman's dry mustard
1/4 t. allspice, ground finely
1/2 t. salt

Combine all ingredients and blend until smooth. Refrigerate.


calypso sauce

Calypso Sauce #1

16-20 fresh habaneros
3 T. vinegar
2 T. apple sauce
3 t. limeade concentrate
2 t. Coleman's dry mustard
1/4 t. allspice, ground finely
1/2 t. salt

Combine all ingredients and blend until smooth. Refrigerate.


Calypso Sauce #2

1 TB Oil
2 medium Yellow Onions, sliced and separated into rings
4 Cloves Garlic, sliced
Sugar
25 Fresh Habaneros
4 TB Vinegar
4 TB Limeade concentrate
2 TB Vodka
4 TB Coleman's dry mustard
3 Ts Salt
3 Allspice, ground

Sauté until brown and caramelized the onions and garlic, in the oil and a small amount of sugar. Transfer this onion mixture to a blender. Add the remaining ingredients to the blender and blend until smooth. Refrigerate.


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