So I’ve been playing with spices and sprucing things up a little, as I’ve never much been into heavy spices in recipes, and I think that this recipe works out nicely- Not blazing and indiscriminately hot, but rather a subtler, more flavorful spice, with a little heat for fun. I emulated Middle Eastern and Caribbean cooking, picking a little from Jamacian jerk recipes, while adding what seems like good things to it. I’m sure there’s some other great things that can be thrown into this one, a little saffron powder, smoked salt, things like that. This is a really great recipe to play with and just have fun!

I named this recipe for fun for one of my favorite actors, John Barrowman. He’s a super talented British actor, but spent his formative years and was raised right close to me in Joliet, Illinois. He still visits sometimes, and I hope to bump into him on the street, or see a live performance here in Chicago! Wouldn’t that be so exciting?! Anyhow, this recipe is spicy and beeeefy (if you wish) like Mr. Barrowman. (heheh!) He also has a new CD of showtune covers coming out in just a few days, on March 1, 2010. He’s also playing a guest role in the last six episodes of this season’s Desperate Housewives on this side of the ocean, too! I also have to gush over the cufflinks made by Ian Flaherty that he’s chosen for his site- They’re all so wonderful!

Anyhow! After the jump, Onwards with the recipe!

Supplies: Bamboo skewers, Olive oil, Cast iron skillet or cookie sheet, lightly oiled.

Into The Meat:
1 to 1.25 pound of ground meat (Beef, Turkey, Chicken, Pork, Tofu substitute)
3 large cloves of garlic, microplaned or minced
1 tablespoon powdered Ginger
18 drops Tabasco
1/4 teaspoon Mustard Powder (optional)
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup, minced Onion (Preferably sweet! I like the purple ones, or even better, Vidalia onions if they’re in season.)

Note! If you’re leaning closer to a pound of meat, you might have some issues with the meatballs holding together for you. That’s fine! Just add an egg, and that will help to bind it together for you.

Over the top:
Couple dashes of Soy Sauce
3 or 4 Lemon wedges (optional, but an excellent touch!)
Saffron Flowers, red chili pepper, any suitable garnishing spice. Not necessary, of course.

In-between: Green pepper, onion chunks (if you do this, cut out the onion in the meat) Whatever you like on your kabobs, really! I usually just use one or two kinds of vegetables, these get pretty meaty!

Preparation: Pretty straightforward. Just mix up the spices and meat, make little meatballs, and slide them onto the skewers. You’re bright, you can do it

On the side: Wrap up a piece of naan or pita bread in foil, with a thin coat of butter on a side, throw it in the oven at 350 degrees F for about three minutes. A dollop of plain yogurt goes very nicely as well, and helps to salvage over-cooked and dry meat.

Vegetarian notes: I am quite sure that there’s an excellent meat substitute out there for this recipe, and it seems an easy and delicious replacement.

… bake at 350, 25 minutes, and will feed two in a big way, or four light eaters. There’s no need to flip them halfway through, either. Also, I like to put some slices of lemon on top, the juice helps to vary the flavor in a pleasant manner. I usually get about four kebab out of quantities like this. Enjoy!

More after the jump..

Okay!

You’re going to need some things. I’m keeping this really loose- I want you to taste, add, experiment.. but, I’ll tell you of a few things that I learned the hard way.

1. Wear latex gloves. DO NOT TOUCH EYE. I got habernero stuck in my contacts once. Way to go, brainiac.

2. Vinegar and salt raises the heat of the sauce. More salt, more heat.

Getting started:
Gather up these few things..

Food processor

Peppers of various heats, get what you like.. I prefer mostly Jalapeno, with Chipolte in equal quantities. Get what you like.

Salt, vinegar. The vinegar will act as a preservative, so this is important. Salt boosts the Scoville rating, but adding a little is good, As it will also aid in preservation.

A plastic or glass container, with tight fitting lid.

Jars to hold the final product.. duh.. be green and recycle whatever’s handy, or be an earth-hating perfectionist like me and buy new ones.

a SPOOOOON! (ala The Tick)

Ph Testing strips: You can get these at the aquarium store. Make sure that they can test below 4.0 on the scale, because that’s when the bad stuff happens- A Ph level of 4 or above is not sanitary and breeds bacteria. Sick diners and exploding bottles are not fun. The lower the number, the tarter it becomes, so, it’s a balancing act- but this is very, very important.

And the extras: You can use all sorts of neat stuff to give your sauce a new sort of kick.. In Florida, when tropical things abounded and farmer’s markets were everyday, I’d use fresh ginger, mangoes, big ol’ banana peppers, whatever looked good. Follow your instincts on this one, alright? I’ve also added wine, bruised fresh herbs, whatever you think will go well with it.. come up with an idea, and follow it- I’ve used a Chianti and basil in the past, with some not-so-hot peppers, and it came out wonderfully. Also, another idea is to use some very, very raw sugar or molasses, too. Garlic, always welcome, just use your brain, okay? And mind the darn Ph!

SO NOW.. you have stuff.

Cut the stems off the peppers, puree.. add to largeish glass container- DO NOT USE METAL. It’ll leave a nasty taste. Throw in a tablespoon or so of salt, to start, and enough vinegar to get down to the below-4 ph level.

Now, you let them sit and ‘ferment’ a while. Tabasco lets their “pepper mash” (which is what you’ve just made) sit for three years. As with most things, the longer the better. This would also be an ideal time to throw in some herbs, garlic, and such. I usually try to let it sit for a week, at least. Or not wait. It’s your sauce, baby.

So, now you have your mash all ready to go.  You could go pretty nutty with the additives, or just try a few different ideas.. let’s not overkill, alright? Just mind the damn Ph! After you do all that, time to prep your bottles. I give them a good boil, personally. Now, you have a choice- to strain, or not to strain? Straining takes out a lot of the seeds, and the heat, leaving more for flavor. I’m not a strainer. I’m lazy.

Funnel into bottles, seal up, hit up kinkos and make some labels, make them as nice as my pretty floral bonnet, and there you go. Enjoy!

If you’re lazier than me: You can order pepper mash & your bottles with neato heatshrink labels and other goodies at leeners.com. (Hey, Leener’s guys! Send over a yogurt maker or a stovetop smoker!)