Rooster Feather recipe’s

BBQ_Saucehero2 BeerJelly_ BlueberryPoundCakefinal chocjamcupcakehero2 Ketchup_ 2 PinappleChutneyPiecesI worked on shooting the recipes for these amazing products called Rooster Feather.

http://www.roosterfeather.com

My friend in river falls makes these awesome jams, BBQ sauces, ketchup ect. We worked as a group to pull together the sets and styling. So much fun to work and sample these products. Once you try this BBQ sauce you will be looking at an empty bottle and trying to get more. You can follow him on Facebook and check out the web site to get more recipes.

food styling: Kati Standal

Here is the recipe fro the Asian BBQ sauce-

BAKED OR GRILLED SALMON

INGREDIENTS

  • 3 1/2 cups water
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 2 tbs dried dill
  • 2 tbs soy sauce
  • 1 cup of ice cubes
  • 1 1/2 lbs salmon filet (about 1″ thick)

PREPARATION

Put water, salt, sugar, dill and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into large zip-loc bag. Add ice and salmon; seal. Put in the fridge for 2 hours. Flop the bag a couple times.

Oven: Preheat oven to 400 degrees. Cover baking sheet with aluminum foil. Take salmon out of the brine and put skin side down on baking sheet.  Bake for about 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.

Grill: Get a full chimney of charcoal going. I you have a gas grill follow oven directions above. Cover half of the grill with aluminum foil. When the coals are ready, bank coals on one side of the grill. Place the grill rack with the aluminum foil on the opposite side of the grill for indirect grilling.  Take salmon out of the brine and put skin side down on aluminum foil side of the grill. Check after about 15 minutes. Depending on the heat of your grill this could take between 17 to 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.

Spicy Surly Furious Mustard

mustard I had some homemade mustard at a dinner party and thought it was an interesting idea. And then I came across this beer mustard at a hot dog stand, and I had to give it a try. Very simple to make and you can use any of your favorite beers. So now I’m making up all kinds of recipes and dressings to use my mustard. mustardseeds mustardseeds2 reciperecipe from Savuerhatsandwich copy copy

Indian Pickle Sauce

Indian Pickle is a traditional style sauce. “Spicy pickles are very important item in Indian meal. Pickles enhances the tastes of the meal and increases the satisfaction after every meal. Pickles are easy to prepare with right ingredients and can be preserved for months.”

There are a lot of varieties of pickles this is a tomato, onion with chili peppers. I received this recipe from Jake, he had some samples for me to try and one bite and I had to have the recipe. Which he promptly supplied, he told me the brand of the curry he used and I followed his instructions to a tee.  Words of advice from Jake, ”

Pickles and water are mortal Enemies

When you are making Indian style pickles, be aware that water is the enemy of good pickles. Water allows mold to grow in the jar and gets things nasty. Make sure that you have absolutely no water in the jars that you store your pickles in. When my mother would store pickles, she would put a sheet of plastic over the mouth of the jar(a zip top bag works really well) before closing the lid tightly. Then, every time one of us would dig into the jar , we would make sure to use a clean, dry spoon ONLY. Then when closing the jar, the plastic was replaced and the jar was kept in a cool, dry place at all times. (Kathryn’s note: we’ve kept ours in the pantry cupboard in our kitchen for the better part of a year.)”

The type of peppers and the curry spice you use will make a big difference in the flavor. Jake suggested to use: Shan brand Achar Gosht curry. 

 This sauce will become a regular at my house. The next combo platter I’m thinking, lentils with steamed spinach and some Indian Sauce.  Enjoy