This month's Staff Selection is from Jeff Tabels
Sometimes an obsession can lead to bad things and has nothing positive to offer. However, I have an obsession that is not only delicious, but has an unbelievable impact on our community. I'm talking about Co-op Hot Sauce. I won't waste too much time describing my "addiction" but I did open my refrigerator to find 9 different types of sauces at one point.
I am going to take a quote straight from www.coopsauce.com to explain the good things this company is doing. "Co-op Sauce is handcrafted using a variety of wholesome ingredients some of which are grown in Co-op's community garden to create high quality natural sauces. Half of the proceeds generated from the sales of Co-op Sauce go directly to supporting Co-op Image's free youth art center and community arts initiatives based out of Chicago's Humboldt Park Neighborhood." So not only are they growing in a community garden, they are giving to a wonderful program that will benefit the youth of our neighborhood as well.
Provenance carries a few of their mainstays. The Original, which is a mole based hot sauce with wonderfully deep spices and a hint of chocolate. The Habanero, which has the sweetness of carrots as a vehicle for the wonderful heat of the pepper. And the Green Jalapeño, which has the brightness of the fresh jalapeños straight from the garden. Co-op Hot Sauce also has limited run sauces that, in some cases, are a one time only production, and we recently brought in their rubs and Smoked Miso BBQ Sauce. Keep your eyes peeled for new products & in the meantime grab yourself a bottle (or 9) and get cooking!
Try these recipes on the Co-op Website: http://www.coopsauce.com/?page_id=12
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Spicy Brown Ale Brined Wings
*from Grilling with Beer by Lucy Saunders
1/2 cup brown sugar
1/2 cup kosher salt
24 oz Brown Ale
5 lbs chicken wings, cut into 3 sections, small tips removed
1 cup butter
2 TBSP minced garlic
¼ cup minced fresh jalapeños (or mix of habaneros & jalapeños)
½ cup hot pepper sauce, or more to taste (I suggest Co-Op Jalapeño)
½ cup Sriracha or Asian sweet hot chile sauce
Pinch of ground cinnamon
1 tsp finely ground black pepper
24 bamboo skewers, at least 10 in. long, soaked in water
2 TBSP black or toasted sesame seeds for garnish (optional)
Mix brown sugar, salt & brown ale in large gallon bowl & whisk until dissolved to make a brine. Place wings in a bowl & stir to coat. Cover & chill 4-8 hours.
Melt butter in large skillet. Add garlic & jalapeños. Saute over low heat until jalapeños are tender. Add hot pepper sauce, Sriracha, cinnamon & pepper. Mix well & simmer 3 minutes. Place in blender & puree until smooth.
Prepare grill. Drain wings from brine & thread on skewers, 3-4 pieces per skewer. Keep pieces of similar sizes together so chicken will cook evenly. Place skewers on grill over indirect heat (or use grill basket). Cook 25 minutes or until very brown & crispy, turning every 5 minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly & sprinkle with black sesame seeds.
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2300 N. Kimball Burgers
*by the residents of 2300 N. Kimball
2 lbs ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
3 TBSP of fresh thyme
2 TBSP Worcestershire sauce
2 TBSP Co-op Habanero Hot Sauce
1 tsp salt
1 tsp ground black pepper
Mix all ingredients thoroughly. Form into 1/4 or 1/3 lb patties. Prepare grill. Cook burgers to your preferred temperature. Patience is a must. You only want to flip the burgers once. In the last minutes, top with a nice slice of aged cheddar & allow to melt slightly. Toast buns & serve with lettuce, tomatoes, onions, etc.
*This recipe works wonderfully served with Co-op's Original Hot Sauce
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