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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition

Bogey's Grilling Sauce

The Working Chefs EditionCOMMENTARY: Between making movies, legendary Hollywood actor Humphrey Bogart would often sail his yacht "Sluggy", from San Pedro, California, to Puerto Vallarta, Mexico. Bogey named the boat after his "term of endearment" for his wife Lauren Bacall. He'd said to friends; “She's a real "slugger" she can dish it out and she can take it too”. This recipe was created for him by a Chef in Puerto Vallarta for use with fresh char-grilled seafood. It is said Bogey's favorite seafood was fresh Swordfish. Oddly enough, it was Humphrey who once remarked;
“A hotdog at the ballpark is better than a steak at the Ritz”. A sentiment echoed by fellow actor and noted gourmand Vincent Price, who despite his considerable culinary talents was often seen at the Los Angeles Dodgers home games as Bogey was, cheering on the Dodgers and enthusiastically indulging in the traditional hotdogs and cold beer.

INGREDIENTS:
2 cups dried Cayenne peppers.
½ cup water.
½ cup chopped onion.
2 chopped garlic cloves.
½ cup chopped tomatoes.
1 cup white vinegar.
1 - 4 oz stick of butter.
1 -12 oz bottle Louisiana-styled Hot Sauce.
½ of the juice of 1 lemon.
1 tablespoon honey.
¼ cup commercial ketchup.
pinch of salt.

METHOD:
Roast the Cayenne peppers in a large dry saucepan over a medium heat. Toss them around inside the pan for a couple of minutes but do not let them burn. When toasted up sufficiently, add enough water to cover the peppers and bring them to a low-boil. Cook for 10 minutes. Drain the water and place the peppers in a blender. Add ½ cup of water, ½ cup of vinegar and a pinch of salt. Blend on high until thoroughly integrated. Place the butter in another saucepan over a low flame to melt. Add the onion, garlic, tomato and the bottled hot sauce. Let them all cook together for 5 minutes, stirring occasionally. Pour all into the blender with the Cayenne pepper mixture. Blend on high for 1 minute and add the lemon juice, honey and ketchup, in that order. Blend again for a few seconds.
Pour the combined mixture back into the same saucepan in which you melted the butter and let it simmer on low heat for 15 minutes. Cool to room temp. Cover and chill until ready to use.

Many thanks to Chef Jack Fernely for allowing us to use this recipe. Chef Jack has compiled and edited a collection of great recipes for Sauces Relishes and Dressings for working culinary professionals.  Find out more about this great collection here- http://workingchefseditions.com