PIRI PIRI SEASONING RECIPES

Steps:

• Heat oil in a large skillet over medium. Cook bell pepper, shallot, garlic, chile, and ginger, stirring occasionally, until softened and golden brown in spots, 5–8 minutes. Transfer to a blender. Add vinegar, dried thyme, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; purée until smooth. Season sauce with more vinegar and/or salt if needed. Transfer to a small bowl.
• Grind coriander, fennel, cumin, and fenugreek seeds in a spice mill or with a mortar and pestle to a fine powder (it won’t be as fine with mortar and pestle); transfer to a small bowl. Mix in garlic powder, paprika, sugar, turmeric, MSG (if using), and 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, then stir in vinegar to make a paste.
• Place fish on a cutting board; pat dry. Using a knife, make slashes crosswise every 2" along body of fish, cutting all the way down to the bones. Turn over and repeat on other side. Season fish all over with salt, including inside cavity and slashes. Rub spice paste over fish, tucking some into slashes. Pour rice flour onto a rimmed baking sheet. Coat fish evenly in rice flour, shaking off any excess.
• Heat oil in a large wok or cast-iron skillet over medium-high until an instant-read thermometer registers 365°. Grip a fish by the tail and carefully lower, head first, into wok, making sure to lay it down away from you and releasing gently. Fry until cooked through and skin is deeply browned and crisp, about 4 minutes per side (use tongs and a fish spatula to turn). Transfer to a wire rack. Repeat with second fish. Sprinkle lightly with salt.
• Serve fish with sauce and lime wedges.

Steps:

• Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
• Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
• The following day, add the wine and liquid smoke to the meat and stir well to combine.
• To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
• Smoking the Links:
• Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
• Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
• Remove the links from the smoker and use as desired.
• We serve ours with Baked Beans & Brown bread.