By G. Morgan Kelly
Copyright © 2002 G. Morgan Kelly
Author's Bio
G. Morgan Kelly has lived in Frankfort, Kentucky for over 20 years. A former Kentucky State Fire Marshal with extensive experience in fire and explosion investigative techniques, he has developed curriculum, attended, taught and lectured at various local, state and federal training academies. Retired from government service he now works renovating an old house with his son Joe and a Walker Coon Hound named Cooper. He also spends time as a freelance writer while working on various works of fiction and traveling with his Fiancée.
| An excerpt from: Writers, Bourbon, Beer, and Barbecue A marinade is a seasoned liquid that contains a tenderizing acidic ingredient such as vinegar, wine, soy sauce, or citrus juice. Marinade seasonings can be a combination of herbs, spices, and even vegetables, but they generally reflect the tastes of the region in which they were made. Regardless of the ingredient combination, all marinades are used by soaking meat in them to add flavor and to tenderize before cooking. Always follow the directions carefully since some foods, especially fish and shrimp, can become mushy if left in too long. Always be sure to marinate in a non-reactive pan or a plastic bag. There are regional differences and preferences regarding types of sauces and sauce bases. Southern sauces are typically vinegar and pepper-based, while South Carolinians prefer mustard. In the Midwest and Texas as well as farther west, the sauces are most often tomato-based and spicy. In the far West, fresh herbs and citrus fruits are used. Additionally,
there are Asian barbecue sauces, and some that use alcohol like Jim Beam
bourbon or Zinfandel wine for flavoring. Specialty sauces include one
designed specifically for game, and another white barbecue sauce for fish
and poultry. The chilies in some of these sauces vary from mild jalapeños
to fiery habaneros and African bird peppers. The tomato and ketchup-based
types still outsell all others. All of these sauces provide an easy way to prepare tasty dishes in a relatively short period of time. While it's difficult to find the time to prepare and simmer your own sauces these days, you can quickly turn a commercial product into your own signature sauce by adding ingredients such as chilies, hot pepper sauces, ginger, or even fruits. Having enjoyed more than my share of Western Kentucky Style Barbecue with its unique hot sauce, and having made a version of Kentucky Burgoo, I was keenly interested in sampling various offerings from the show. I’ve traveled to New Orleans and other parts of Louisiana, so I’m somewhat familiar with the cayenne based pepper sauces. Over the years I’ve even perfected a few sauces famous in the French Quarter of the city, enjoying the flavors of Creole cookery. Thinking I knew something about hot foods, I wandered about the exhibits, sampling the salsa, chilies and hot sauces. I was unprepared for some of the habanero pepper sauces encountered at the show, from Ass Whoopin' Redneck Sauce, Backdraft, Fire in the Hole, Habanero Hot Sauce From Hell and Habby Habanero's Firestarter Sauce, to the Mad Dog's Hemorrhoid Helper, Smack My Ass And Call Me Sally, to The Sauce That Killed Kenny. Seems most of the vendors have a marketing strategy to make their products stand out. It works, and can attest to truth in labeling and product descriptions. Sampling more habanera sauces than I can remember, I purchased a few bottles of hot sauces from an interesting fellow from Provincetown, Massachusetts with a company called Bada Bing Bada Boom (www.badabingbadaboomsauce.com). His marketing gimmick was interesting to say the least, heavily relying on Italian “gangster” themes. All I could think of was the "Bada Bing" Club on the Sopranos. He did have a roasted garlic and red jalapeno sauce called Mal Occhio that is excellent. I've used it on lasagna, finding it really suits the flavors, without being overpowering; yet adding a solid feeling of heat. The haberano pepper sauce named Probable Cause has a warmth, texture and flavor complimentary to everything I've tried it on. One of these days, I'll have to attempt to replicate it, or just order more from him. On a side note, we met the day afterwards in the Old Town section of the city and shared a few Mexican Beers. I can't seem to recall his name. Another interesting family was a husband and wife team from California. They operate d'Oni Specialty Sauces in Sherman Oaks, CA (www.d-oni.com). Janis and David Dalessandro were wonderful, taking the time to explain their marketing strategy and position in the industry. They concentrate on lighter more subtle flavored sauces. I favored their Moondance Marinade, using it on more than a few occasions on fish on the grill. Maybe I couldn’t get Van Morrison’s song out of my mind, but I always liked Moondance, so thought I’d try their sauces. A GREAT CHOICE. Grouper, catfish, orange roughy and bass come out perfect each and every time. Janis was terrific, taking the time to provide me with a lot of information and recipes. I particularly savor a recipe of hers for crab cakes with a roasted bell pepper dipping sauce. |
