Rosie Finally Makes Her Promised Boar And Castle Sauce.

Years ago,

one of the Hawthornes' favorite venues
 was the 220 Seafood Restaurant on 29S 
going from Danville to Greensboro.
 Back in the day, the Two-Twenty was the place to go 
for your fried seafood fix. 
The Two-Twenty served a side sauce - 
Boar and Castle Sauce 
and it was locally made in Greensboro.
 We loved that sauce. 
About 3 years ago, Mr. Hawthorne and I were in Greensboro
 and checked out Lowes Foods. 
We wanted more Boar and Castle Sauce. 
The manager informed us the family business had closed
 and he only had a few cases left. 
We bought 'em all.
 Since then, out of necessity,
 Mr. Hawthorne and I have been designing our own recipe 
for Boar and Castle Sauce. 
 I have mentioned this numerous times in my blog.
 Please, see here.
 And see vicious comments:

3 comments:

Anonymous said...

Anonymous: I believe I've heard that before,
Rosie. Still waiting...
"Next time I make it I'll give you the recipe."

Kathy: Ooh, anonymous gotcha, Rosie.

Rosie Hawthorne: Anonymous, I promise.  
Next.Time.I.Make.It. You WILL have the recipe.

Anonymous has taken me to task. 

 I've always said I would give the recipe

to you all the next time I made it.

 I make it maybe 1 or 2 times a year. 

 And I made it today. 

And here it is. 

A few days ago, 

I used half a tin of anchovies for a Caesar Salad dressing. 

Today, after much tweaking, 

I made my version of Boar and Castle sauce,

 using up the other half of anchovies. 

 Hope you like it as much as I do. 

Here's the original.
Since 1929.
Made in Greensboro, NC.

At the Teeter last week, I found this sauce.
It cost about $4.49, but I wanted to try it.
You can order it from Carolina Sauce Company.

Rosie's mise en place:

Rosie's Recipe for Boar and Castle Sauce
 4 tamarinds, steeped at least one hour in boiling water
1/2 tin of anchovies
1/3 cup cider vinegar
2 TB soy sauce
 1/2 cup ketchup
 1/2 cup yellow mustard
 2 tsp granulated garlic
2 tsp onion powder
 3 TB corn syrup
2 TB brown sugar
1 TB molasses
 1/2 tsp cayenne
1 TB lemon juice

To prepare tamarinds, pull off the strings
and take the flesh out of the pods.

Place the tamarinds in a bowl and ...

... pour boiling water over top.

Let steep for at least an hour.
 While the tamarinds were relaxing in a hot bath,
I started on my sauce.

I started by smooshing up my anchovies ...

... until you get a smooth, creamy paste.

Add in 1/3 cup cider vinegar.

2 TB soy sauce.

Add in 1/2 cup ketchup.

1/2 cup mustard

Whisk well.

2 tsp granulated garlic

2 tsp onion powder

3 TB corn syrup

2 TB brown sugar

1 TB molasses

1/2 teaspoon cayenne

Don't forget the lemon juice.
Like I did.
Added it later.

And here are my tamarinds after soaking.
These remind me of Sandra Lee's Sensuous Chocolate Truffles
AKA Cat-Poo Truffles.

Fellow TWoPer, Cissyboo
, actually made these in Sandra Lee's Test Kitchen.

Please check out the links for pictures of Cissyboo's "truffles."

cissyboo View Member Profile Find Member's Topics Find Member's Posts

Jan 29, 2005 @ 3:37 pm Ok, Here are the pictures of the Sensuous Chocolate Truffles: I didn't make the full recipe, as I only had about a cup of frosting left from cupcakes. So I cut down accordingly. Step one, put frosting in bowl: Step one Step two, assault frosting with powdered sugar, sifted: Step two Step three, pour in vanilla, and mix it all up until smooooth: Smoooooth Step four, using melon baler, deposit one load on wax paper: The load Step five, finish putting the truffles on the plate:TRUFFLES??!! These looked so much like another substance, that I couldn't resist. I used my "piping bag" and piped the truffles into appropriate shapes. Step six, dust with cocoa: I didn't care by this point My "Trufflesscape": Trufflescape The taste test: Yummy! Final thoughts: Gross. Texture is kind of gritty, and greasy at the same time, incredible! The flavour is also greasy (if that is a flavour). The looks, very reminiscent of what was in my trufflescape. EWWWWWW!

Back to my sauce.

I mortared and pestled away at the tamarind pulp, removing seeds.

Press the tamarind pulp through a sieve into the rest of the mixture.

Scrape pulp off.

Bottle it and refrigerate.

The sauce is wonderful with fried foods - seafood or French fries.
 I dipped my hash browns in it for breakfast.
As for the verdict between The Real Boar and Castle Sauce,
 the Castle Sauce, and Rosie's Pig Shack Sauce,
 I gave Mr. Hawthorne a blind test.

Here's the setting.
 Boar and Castle Sauce.
Castle Sauce.
Rosie's Pig Shack Sauce.
Stoned ground wheat crackers.

Mr. Hawthorne's potato salad in the back left.

I started with the original Boar and Castle on the left.
 The ersatz Castle Sauce in the middle.
 Rosie's Pig Shack Sauce on the right.

The consistencies and color of #1 sauce and #3 sauce were identical.
 #2 sauce was darker and thinner. It had a pronounced molasses taste.

Here are some of the flowers I picked the other day.

Mr. Hawthorne's bottom line:
 He tasted #3 first, then #2, and #1.
He had no idea which was the original.
 He actually said, "Congratulations, you nailed it."
 Mr. Hawthorne pronounced #3 "smoother and mellow." "Less spicy."
 He felt #2 was a tad more spicy.
I didn't get that.
I got an overdose of molasses and I didn't like the runny texture.
 Mr. Hawthorne mentioned that #1 " ... jumps at us.
Not to say that's a bad thing."
 I thought the original was the spiciest.
 Rosie's bottom line: She loved her Pig Shack Sauce.