Favorite commercial sauce is a tie between Chipotle Tobasco and El Yucateco green. But home made is much better. Give this one a spin: THICK & SWEET HOT SAUCE 8 oz red ripe bell pepper 2 lbs moderately hot ripe red peppers (jalapeno/serrano/gusto green etc.) 12 oz red ripe Anaheim peppers 1 cup Blues Hog Sauce (or other sweet BBQ sauce) 2 cups white vinegar 1 cup cider vinegar 1/2 cup balsamic vinegar 12 cloves garlic, minced 2 small yellow onions, coarsely chopped (about a pound) 1 7-oz can chipotles in adobo 3 Tbs chopped ginger 2 Tbs black pepper 4 tsp plain salt 2 tsp dried oregano 1 tsp mustard powder 1 20-oz can crushed pineapple 4 oz lemon juice Core and seed the bell peppers, and chop coarsely. Remove stems from other peppers and chop coarsely, leaving seeds and cores. Combine peppers with all other ingredients in 6 quart or larger stock pot and bring to boil (with good ventilation). Reduce heat and let simmer, covered, one hour, stirring frequently to prevent scorching. After simmering, puree all ingredients. A good immersion blender will be adequate, or use a blender or food processer. Bring sauce back to boil and pack in sterile jars. Cover, let cool and refrigerate. Makes about 4 quarts. Batch 1: I omitted bell pepper and used Heritage NM 6-4 and Billy Goat Habaneros. Boiled then ran through a food mill. Next time let steep for a week or so before food milling. Recipe credit goes to Kevin Cleek on the smokering list.

Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie

Let me know what you think Ruthie...I just sort of came up with it while throwing things together (isn't that always the way?). Honestly, I was kind of suprised it tasted so good the first time...generally my "experiments" need a couple tries to be palatable. LOL You might need to play around with the amounts a bit... I can't use the bottled marinades - they have too much salt/spices in them, and whatever I make has to be healthy enough for the dogs too (which is good, 'cause it's healthier and cheaper to make stuff from scratch). :-)

I made these two batches last weekend as appetizers for a friend's birthday dinner. They were baked, not fried, and were gone in a heartbeat!!! Batch # 1--basic recipe that you'll use for Batch #2, too Maple Teriyaki Chicken Wings (from Food Network) 3 lbs of chicken wings 1/3 cup teryaki sauce 1/4 cup soy sauce 1/4 cup maple syrup 2 t garlic powder or 2 cloves garlic (minced) 1 large aluminum pan (disposable) Pre-heat oven to 350 Spray aluminum pan with cooking spray Set pan on a solid cookie sheet for support Cut the tips off the wings and save for stock, then separate the other sections of the wings. Put the edible wings in a disposable aluminum pan. In a bowl, whisk together the other ingredients. Pour over the wings, making sure each wing gets a coating of the marinade. I let them marinade overnight, but it isn't necessary. Get ready to bake! Do not cover. Place the pan (on cookie sheet) in the oven and let bake for 45 min. Remove from oven and stir the wings around. There will be a fair amount of liquid in the pan and that's fine. Turn the oven up to 425. Put the wings back into the oven and let bake about 45 minutes to an hour, moving the wings around every 15 minutes. When most of the marinade is gone and the wings have a good coating on them, you are ready to eat. This makes a nice sticky mess so you'll be glad you used a disposable aluminum pan. Batch #2 Gently heat 1/2 to 3/4 C of Frank's RedHot Original hot sauce. Take half the wings that you just made as Maple Teriyaki Chicken Wings and then pour Frank's Hot Sauce over them. Yum!