The fetish continues. We used our original XO sauce as the model. With experience, new ingredients, and better equipment, we made some changes. We marinated the seafood in Marsala wine and soy sauce. We used the shrimp shells and jalapeños to make a spicy oil to cook the XO sauce in. We ground the onions, garlic, and the pepperoni together. We ground the marinated seafood separately. We cooked down the pepperoni soffrito and added the ground marinated seafood. We continued to cook the mixture until it was a rich brown. Then we added a bottle of Blis barrel-aged Red Boat fish sauce. We let that infuse and reduce, and then finished the XO with a generous slug of bourbon. Pepperoni XO has quickly become an essential addition to our kitchen.
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