Fireman Bobs Peppers And Garlic In A Skirt Recipes

BOB'S HABANERO HOT SAUCE - LIQUID FIRE

Steps:

• Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

FIREMAN BOB'S ROAST BEEF WITH A GARLIC CRUST

Steps:

• 1. With a paper towel, wipe the Roast dry and place on wire rack in a deep roasting pan. Heat oil in a skillet, add garlic. Saute 2 minutes, pressing juice from garlic into oil, after, discard garlic. Mix in bread crumbs, parsley, salt, pepper, rosemary, thyme, and red pepper flakes. Combine all together and press mixture onto roast, coating well.
• 2. Roast at 205 degrees F. until meat thermometer registers 140 degrees for rare, ( 18 to 20 minutes per pound ). 160 degrees for medium ( 20 to 22 minutes per pound ). or 170 degrees for well done ( 22 to 24 minutes per pound ).
• 3. Remove Roast from oven. Allow Roast to stand 15 to 20 minutes before carving Garnish with parsley. ENJOY!

FIREMAN BOB'S HABANERO LIQUID FIRE

Steps:

• 1. Place the peppers, tomatoes, tomatillos, mustard, brown sugar, vinegar, oil, water, lime juice, lime zest into the food processor or blender, process for 4minutes.
• 2. Place salt, paprika, white pepper, cayenne pepper, red pepper flakes, cumin, coriander, fennel seeds, ginger and allspice in a " coffee/spice " grinder and process to a powder.
• 3. Combine the all ingredients together, continue blending till smooth.
• 4. Pour mixture into a large stock pot and bring to a boil, then simmer for 30 minutes.
• 5. Allow mixture to cool, then pour into clean jars, and refrigerate for 2 days before using.
• 6. REALLY !!!!!! THIS IS HOT !!!!
• 7. ENJOY !!!

FIREMAN BOB'S PEPPERS AND GARLIC IN A SKIRT !

Steps:

• Special Note: *** Have your Butcher Tenderize your Skirt running twice through the machine! ***
• Grill the bell peppers and chiles, turning occasionally, until evenly charred, about 10 minutes. Transfer to a bowl and cover tightly with foil, set aside and let cool.
• Slice 1 bell pepper, 1 poblano, 1 jalapeno and the anaheim into strips. Chop the remaining bell peppers, poblanos and jalapenos and transfer to a skillet.
• Season the steak on both sides with salt and cracked black pepper.
• Combine the chopped kale, chopped spinach, chopped walnuts, thyme, cumin and parsley, cheese, cilantro, with the mashed potatoes.
• Working with 1 skirt at a time, spread the mashed potato mixture evenly onto the steak, layer the roasted bell pepper, poblano, jalapeno and anaheim strips on the steak.
• Starting from a short end, roll up the steak, " jelly-roll-style ". Tie the rolled skirt with kitchen string.
• The Sauce Add the olive oil to a large skillet with the chopped peppers, garlic, capers, and chiles and cook over medium-low heat, stirring occasionally, for 8 minutes. Add the cream and simmer for 6 minutes Season with salt and cracked black pepper to taste.
• Place rolled skirt steak in large dutch oven and cover, Place in oven and cook for 90 minutes at 250 degrees. Let " rest " for 5 minutes.
• Slice each steak crosswise and serve on a bed of wide buttered noodles, and cover with the sauce. ENJOY !!!