Tumultuous Uproar

A cruising boat with a racing problem...

Crazy Frank and the Goat Peppers

27 January 2016
It's not all about sailing and boats. We stumbled upon a Haitian restaurant in Marsh Harbor that we really enjoyed. Dusk til Dawn is a place one would easily pass up as not a great place to eat. Inside and outsider it does not invite much of an appetite. But, the people were so nice and the food was great... and cheap!

We loved their Pikliz, a very spicy slaw. They key ingredient is Goat Peppers. These look like Scotch Bonnets or Habeneros but they claim there is a different flavor. I would agree.

In Spanish Wells we were looking for some goat peppers in the local grocery stores and came up empty. We purchased them in Marsh and used them sparingly. Pinder's Grocery said they didn't have any but might be able to hook us up. They called Crazy Frank's wife and a bit later (while the owner of the store told us every port he had visited in his many cruise ship travels) Crazy Frank called back and said he would pick some for us. We got directions to his home and took off in our buggy (that's what they call golf carts).

We knock on Crazy Frank's door and were invited into his kitchen. He had a large bag of goat peppers ready for us. He asked what we were going to do with them and we replied that we were going to make some hot sauce. Frank said, "I make hot sauce, Crazy Frank's hot sauce!" He had just made batched in quart jars which he claimed would last a lifetime but didn't have any in smaller jars to sell.

I asked him what he put in his sauce. He immediately said, "I can't divulge that." Well we got Frank talking about the 30 years he spent lobster fishing and other adventures. I casually mentioned the ingredients I planned on using in our sauce. Frank gave some suggestions and before long we had a pretty good idea of the secret ingredients.

He let us dip just the tip of our fingers in his sauce and sample some. Oh man! It was hot stuff! But it had a distinct flavor that reminded us of our Pickliz.

Lisa and I each had ideas for our own sauces so, we each made a batch. Lisa bought an immersion blender (motto, we will lack for nothing on Uproar) and put it to good use. She made hers with mostly Frank's ingredient secrets. I added yellow mustard which is in most of the commercial sauces. Then I made a version of my jerk sauce with the remaining peppers.

Be afraid, be very afraid! We cooked a chicken breast that was marinated in Lisa's sauce and I put some of mine in rice. Great eating with a bit of pain.
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Vessel Name: Tumultuous Uproar
Vessel Make/Model: Beneteau 42s7
Hailing Port: Milwaukee, WI
Crew: Russ Whitford & Lisa Alberte plus Sophie our Jack Russell Terrier
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