Angelica hosted and featured a German meal, the home country of Roman! Roman helped us make his mother's recipe for meatballs.
Carol brought a delicious southern appetizer, apparently a classic and one we had never heard of! This Captain Rodney's Dip was rich and delicious. It features Captain Rodney's Boucan Pepper Glaze. There are copycat recipes if you would rather make your own!
Captain Rodney’s Boucan Glaze is a sweet, spicy, and tangy Caribbean-inspired sauce that can be used as a glaze, marinade, or dipping sauce for meats, vegetables, and dips.
Classic Copycat Boucan Glaze Recipe
To make a homemade version similar to Captain Rodney’s original:
Ingredients:
1 cup ketchup
½ cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp garlic powder
1 tsp onion powder
½ tsp ground ginger
¼ tsp crushed red pepper
¼ tsp black pepper
Instructions: Whisk all ingredients in a medium saucepan until smooth. Simmer over medium heat, then reduce to low and cook for 5–7 minutes until thickened. Cool to room temperature before storing. Adjust thickness with extra apple cider vinegar if needed. This glaze stores well in the fridge for weeks.
Roman brought this tasty liqueur from Germany and shots were enjoyed!
Tonya made boiled, buttered potatoes for the side and this is a classic pairing. Potatoes are smushed and serve as a base under the meatballs.
I really liked the tangy sauce with the meatballs. It had more flavor than the Swedish meatballs I have made in the past. I also appreciate how the meatballs cooked in the sauce and you skip the step of pan frying or cooking in the oven first.
For dessert I baked a German apple cake. It is easy to make this homemade cake with a fine crumb and layer of sweet apples. Make sure you cut them thin.
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