Brown Sugar Peaches in Butter-Rum Sauce

STEGTE FERSKENER I RØRSUKKER OG ROM 
Serves 4

• 4 whole peaches
• 1 16-ounce box brown sugar
• 8 ounces dark rum
• 1 vanilla bean cut in half lengthwise
• 2 sticks unsalted butter
• Pinch of sea salt
• 1 cup crème fraishe

1. Place an aluminum tray onto a warm grill.
2. Slice the peaches in half and remove the pits. Lay peaches sliced-side down in the warm tray and cook until the peaches turn a bright color, or approximately 2 to 5 minutes.
3. Poor the brown sugar and rum over the peaches and add the vanilla bean. (Pour the rum carefully and take care not to splash or spill as the alcohol will catch fire!) Add the butter to the pan.
4. Let the peaches cook an additional 20 minutes or until the peaches are soft.
5. Remove from heat and serve with a dollop of crème fraiche.

Best served with fresh-baked bread.
Velbekomme! 

Mango, Avocado and Cucumber Salsa

Mango, Avocado and Cucumber Salsa

Ingredients

• 2 medium mangoes, peeled and coarsley chopped
• 1/2 medium red onion, finely chopped
• 4 oz. can, diced chillies, thoroughly drained
• 1/2 cup fresh cilantro, chopped
• 1 large clove of garlic, pressed
• 1 medium cucumber, peeled, seeded and diced (set in colander, salt heavily and allow to throw its water)
• 1 large avocado, seeded, peeled and diced
• 1/4 cup olive oil, extra virgin
• 1 tsp. salt or to taste
• 1/2 tsp. crushed red pepper flakes, or to taste
• 1 medium lime, juiced

Directions

• Rinse and dry the diced and salted cucumber. Mix the cucumber with the rest of the first seven ingredients.
• Season with salt and red pepper flakes to taste.
• Stir in olive oil and lime juice. Serve at room temperature.

Easy goto rub

The Rub Ingredients

1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder

1-2 tablespoons dried mustard 
1 tablespoon or more Cayenne Pepper
1/4 cup Coarse Salt
1/4 cup Brown Sugar

 

Cow Lickin’ Chili

Cow Lickin’ Chili 

Ingredients : 

Olive Oil 
1.5 - 2 lbs. ground Chuck 
1 lb. Italian Sausage (casing removed) 
2 cups Onion (chopped) 
1 Green Bell Pepper (seeded and chopped) 
2 Jalapeno Chiles (seeded and chopped fine) 
1-2 Serrano Chiles (seeded amd chopped fine) 
1 Tbs. Garlic (minced) 
1 (28 oz.) can Diced Tomatoes and liquid 
1 (15 oz.) can Diced Tomatoes and liquid 
1 can Rotel 
2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained) 
1 can (29 oz.) Hominy (drained) - optional 
3 Tbs. Chili Powder 
1 Tbs. Ancho Chile Powder 
1.5 Tbs. ground Cumin 
2 (1 oz.) squares Baker's Semi-Sweet Chocolate 
1 tsp. ground Cinnamon 
2 Bay Leaves 
1 tsp. dried Oregano 
3 Tbs. DP Cow Lick Steak Rub 
2 cups Beef Broth 
1 cup Dry Red Wine 
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top 
*Note : you may want to remove the seeds from these dried peppers before adding so they don't release during cooking. 

Wood Chunks 

Preparation: 

Preheat your Egg to 350° with inverted plate setter (legs up). 
Add 2 or 3 fist-sized chunks of wood to coals. 
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil. 
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). 
Close lid and cook until all the meat is browned, stirring every few minutes. 
Remove dutch oven from egg, remove meat and drain on paper towels. 
Wipe dutch oven dry with paper towels. 
Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. 
Add remaining ingredients and cook, uncovered, for about 2 or more hours (add water as needed to prevent drying). 
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees. 
Remove bay leaves, dried chiles and serve.

-- http://eggheadforum.com/discussion/1151036/cowlick-chilli-recipe