So continues my continued efforts to clear the cupboards of all remaining list foods so that they don’t end up spoiling on me. In today’s post we have a jar that I bought with the Zampone and a bottle that I bought with the other Caribbean food.
Most of the uses that I have found for blackstrap molasses are sweet, which makes sense seeing how it is made by boiling sugarcane. To be considered blackstrap this needs to be the product of a third boil which makes it more bitter and less sweet than regular molasses. The small taste I got of it from the bottle was exactly as expected: rich, dark, bitter and a small amount of sweetness.
The recipe I ended up using the molasses in was a South Carolina mustard barbecue sauce. It’s called a barbecue sauce on the recipe, but it didn’t taste like any I had ever tasted before. I like it, but the fumes of cooking mustard and cider vinegar was enough to make my eyes water.
Now what to do with barbecue sauce… how about a burger? And how about I use some of these special jarred red peppers to top the burger? Sounds like a good idea for lunch.
I have a constant problem when it comes to cooking burgers; I make them too thick which means they end up overcooked as I try to ensure the middle is no longer raw. Today is one of the few times where I have actually managed to make a good moist burger with a good flavour (thank you bacon and celery salt).
Honestly, I didn’t taste much of the peppers because the barbecue was was pretty overpowering. On their own the peppers are a tad bitter from where they have been roasted. There is an undercurrent of moist sweetness and a bit of heat. Something that needs to be eaten with something rather than on their own.