Today is clean out the freezer day! Going into April, I want to use up all the odds and ends of last year’s harvest before this year’s veggies start coming in, as well as making sure that nothing from the back of the freezer languishes forgotten.
Lo and Behold, what do I find in the frozen depths but a couple of bratwurst sausage patties, a few bags of poblanos, a bag of okra, and a rotisserie chicken carcass. Time to match that up with some beans, also from last year’s harvest.
I used 1500 Year Old Cave Beans (aka Anasazi Beans), but this is also delicious with red beans, for a variation on Red Beans and Rice.
I started by putting the chicken carcass in a stockpot full of water and let it simmer for a few hours to make the chicken broth while the beans soaked. This will also be used for making jambalaya, so plenty of broth is good.
Garlic scapes are the young and tender flower stalks and buds of the garlic plant. They pop up in mid-to-late June, spiraling and coiling above the leaves. I wait to cut them until they have had a few days to grow to a nice size, but not too long or they will become tough. If the coils start to straighten out, you’ve waited too long.
Garlic scapes are are AMAZING with a little olive oil and then tossed on the grill, and can be mixed in with any veggies you happen to have on hand for the grill. They are especially wonderful with asparagus, but go ahead and experiment.
This recipe was inspired by the Cajun sauce at Cheesecake Factory.
The hot sauce is now a thing, and OMG it is delicious! In the photos: the jarred peppers on the day I started the ferment, the same after a round in the cuisinart, and in the bottle. I still have to make the labels.
And the name: “Coyote’s Bitey Bite Hot Sauce.”, because after tasting it, I said to myself: “BITEY BITE!!!” Yes folks, it has Scoville. And for those who are wondering: it was a near thing, but I am ok, and have recovered from the tasting. Ingredients: Pepperoncini, Tabasco, Santa Fe Grande, and Habanada (heatless Habanero) peppers, garlic, onion, and at the end, some of my homemade apple scrap vinegar to thin it down.