After consulting with Monica on how to do this, I did the following:
Start with brown rice syrup, olive oil, water, and a chunk of brown sugar in a sauce pot without heat. Stir thoroughly. The brown sugar chunk should start to fall apart.
Turn on the flame but keep it as low as possible. The goal is to cook the sauce as slowly as possible, bubbling occasionally, but not too often. If it starts to sizzle, turn it off. Turn on the oven low, to 300 or 325.
Add spices:
A lot of smoked paprika and basil and cinnamon, plus a small amount of New Mexico chile. Add pepper and a small amount of salt.
Add fresh herbs: basil and rosemary.
Add a lot of ginger and several more kinds of pepper.
Take one tomato and cut it up. Put the gelatin in first, and cut up the flesh into small pieces.
Add tomato.
Take red, orange, and yellow peppers and cut them fine or diced and add them.
I added one blackberry.
It was still too sweet so I added a great deal of pepper and some sweet paprika.
For the chicken, I used mom's recipe, modified.
Mom's recipe is oil on the bottom of the oven pot, then the chicken, covered with a piece of buttered parchment paper.
I placed pumpkin on the bottom of the pot, on top of the olive oil. I opened a can of organic pumpkin, spooning a tablespoon or two of pumpkin into the sauce, and putting the rest in the pot. It's a lot of pumpkin but don't worry. I put a lot of soy butter in the pumpkin, plus some pepper.
Then I put in the chicken. The chicken breasts were a little too large so I tore them apart, but I'm sure a knife would work too. I put a lot of pepper on top of the chicken, and a lot of sweet paprika as well.
Then I put the buttered parchment paper on top. By the time I put the chicken in the oven, it was at 300. I let it cook for about 40 minutes, took it out of the oven and removed the parchment. The pumpkin and butter had filled up the pot.
I cranked up the oven to 350 for 10 minutes, and cranked up the flame a bit too. After a few minutes, the sauce had cooked down and was the correct cue texture.
When done, I found that I had a sauce that was sweet, sour, and spicy. The pumpkin and chicken worked nicely to cut both the spice and the sourness and merged with and changed the sweet as well. A great food evening!
Start with brown rice syrup, olive oil, water, and a chunk of brown sugar in a sauce pot without heat. Stir thoroughly. The brown sugar chunk should start to fall apart.
Turn on the flame but keep it as low as possible. The goal is to cook the sauce as slowly as possible, bubbling occasionally, but not too often. If it starts to sizzle, turn it off. Turn on the oven low, to 300 or 325.
Add spices:
A lot of smoked paprika and basil and cinnamon, plus a small amount of New Mexico chile. Add pepper and a small amount of salt.
Add fresh herbs: basil and rosemary.
Add a lot of ginger and several more kinds of pepper.
Take one tomato and cut it up. Put the gelatin in first, and cut up the flesh into small pieces.
Add tomato.
Take red, orange, and yellow peppers and cut them fine or diced and add them.
I added one blackberry.
It was still too sweet so I added a great deal of pepper and some sweet paprika.
For the chicken, I used mom's recipe, modified.
Mom's recipe is oil on the bottom of the oven pot, then the chicken, covered with a piece of buttered parchment paper.
I placed pumpkin on the bottom of the pot, on top of the olive oil. I opened a can of organic pumpkin, spooning a tablespoon or two of pumpkin into the sauce, and putting the rest in the pot. It's a lot of pumpkin but don't worry. I put a lot of soy butter in the pumpkin, plus some pepper.
Then I put in the chicken. The chicken breasts were a little too large so I tore them apart, but I'm sure a knife would work too. I put a lot of pepper on top of the chicken, and a lot of sweet paprika as well.
Then I put the buttered parchment paper on top. By the time I put the chicken in the oven, it was at 300. I let it cook for about 40 minutes, took it out of the oven and removed the parchment. The pumpkin and butter had filled up the pot.
I cranked up the oven to 350 for 10 minutes, and cranked up the flame a bit too. After a few minutes, the sauce had cooked down and was the correct cue texture.
When done, I found that I had a sauce that was sweet, sour, and spicy. The pumpkin and chicken worked nicely to cut both the spice and the sourness and merged with and changed the sweet as well. A great food evening!
