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Barbecue Sauce where the apple butter is the shining star with a hint of cinnamon from the Fireball whiskey.
Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim.
Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. Saute seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.


Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. Black pepper chicken is a delicious and easy recipe to make at home, with only a few ingredients: black pepper, chicken, onion and bell pepper. Maggie CubblerMaggie Cubbler is a beer-and-food-loving Yankee living in North Yorkshire, England.
When she's not pulling pints at a traditional Yorkshire pub, she devotes her time to her Labrador, husband, and working on her blog: Loaded Kitchen. She loves to pair beer with food, cook with beer, and drink a (half) pint or two with the natives.


Besides blogging and drinking, Maggie is currently studying to become a certified Cicerone while trying to figure out why Yorkshire men like lime cordial syrup in their lagers.
Increase the heat to medium and let the broth and shallots come to a boil and reduce slightly. Stir in the heavy cream, mustard, and dill (or parsley.) Let the cream bubble to thicken the sauce.



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