Rudy's Cookbook Sauce Page (link)


Sauce

  Allemande Sauce
Almond Mushroom Sauce
Amandine Sauce
Andalouse Sauce
Apricot Sauce
Barbecue Rib Rub Sauce
1 Barbecue Sauce
2 Barbecue Sauce
Béarnaise Sauce
Béchamel Sauce
Bread Sauce
Brown or Espagnole Sauce
Brown Roux for 1 Pint Sauce
Brown Sauce with Mushrooms
Caper Cream Sauce
Caramel Sauce
Chantilly Sauce
Chinese Meat Sauce for Fried Fish
Chocolate Sauce
Cranberry Sauce
Creole Sauce
Currant Jelly Sauce
Dijonnaise Sauce
Filet Mignon Sauce
Fresh Cucumber Sauce
Fresh Tomato Sauce
Hollandaise Sauce
Honey Chipotle Sauce
Horseradish Sauce
Horseradish Pan Steaks Sauce
Hot Cocktail Sauce
Hot Tartare Sauce
Indian Sauce
Jamaican Jerk Sauce
Log Sauce
Mimosa Sauce
Mint Sauce
Mock Hollandaise Sauce
  Mornay Sauce
Mousseline Sauce
Mustard Dill Sauce
Mustard Sauce
Mustard-Cream Pan Steaks Sauce
Mustard Sauce (Simple)
Onion Confit
Onion Sauce
Orange Aioli Sauce
Orange Sauce
Oriental Sauce
Perigueux Sauce
Pork Sauce
Port Wine and Peppercorn Sauce
Raisin Sauce
Raspberry Sauce
Red Wine-Mustard Pan Steaks Sauce
Remoulade Sauce
Rum-Molasses Sauce
Russian Sauce
Sea Food Cocktail Sauce
Shallot Pepper Butter Sauce
Shrimp Sauce
Soubise Sauce
Spicy Fresh Tomato Sauce
Swedish Sauce
Sweet Sialian Sauce (for pasta)
Sweet-Sour Sauce
Tartar Sauce
Tartare Sauce
Tomato Asparagus Sauce
Tomato-Rosemary Pan Steaks Sauce
Tomato Sauce
Veloute Sauce
White Sauce
Yellow Bechamel Sauce
 

Allemande Sauce

2 tablespoons butter
3 tablespoons flour
1 cup Veal Stock or Chicken Stock
1/4 teaspoon salt
Dash of white pepper
1/3 cup cream
1 egg yolk, beaten
1 tablespoon lemon juice
Dash of nutmeg

Melt butter in double boiler; add flour and blend thoroughly. Add stock and season with salt and pepper. Cook until thick. Add cream. Pour some of the sauce over beaten egg yolk. Combine with remainder of sauce and return to double boiler to thicken. Remove from heat. Add lemon juice and nutmeg. Serve hot over cooked fish, salmon loaf, or asparagus. (Makes 1 1/2 cups)


Almond Mushroom Sauce

4 tablespoons butter
1 tablespoon chopped onion
1 cup chopped fresh mushrooms
4 tablespoons flour
1/2 teaspoon salt
Dash of pepper
2 cups Chicken Stock
2 teaspoons lemon juice
1/2 cup chopped toasted almonds

Melt butter; add onion and mushrooms. Sauté, then add flour and blend well. Add salt, pepper, and Chicken Stock. Cook until thick and smooth. Add lemon juice and almonds. (Makes 3 cups)


Amandine Sauce

6 tablespoons butter
1/3 cup slivered blanched almonds
1 teaspoon lemon juice

Melt butter in a small skillet. Add almonds and sauté until delicately browned. Add lemon juice. Serve with fish or sweet-breads. The sauce may also be served with broccoli, green beans, or cauliflower. (Makes about 1/2 cup)


Andalouse Sauce

1 cup of Mayonnaise
3 tablespoons of tomato paste
2 tablespoons of diced red pimentos
1 teaspoon of lemon juice
Dash of Worcestershire sauce

Mix together and serve.


Apricot Sauce

6 ounces dried apricots
1 tablespoon sugar
1/2 teaspoon cardamom
Juice of 1/2 lemon
Enough water to cover apricots and sugar

Combine apricots, sugar, cardamom, and lemon juice in a non-aluminum saucepan. Add enough water to just cover. Over medium-low heat, cook the apricots until they are tender and the water is absorbed. Add 2 or 3-tablespoons of water. Cool and puree. May be served warm.


Barbecue Rib Rub Sauce

2 tablespoons of fresh ground black pepper
1/2 cup of salt
2 teaspoons of ground oregano
2 tablespoons of dry mustard
2 tablespoons of ground cumin
4 tablespoons of brown sugar
4 tablespoons of garlic powder
4 teaspoons of cayenne pepper
4 tablespoons of chili powder
4 tablespoons of paprika

Mix all the ingredients together and put in a shaker container. This is an all-purpose rub. Simply rub it all over the meat a few hours before you go to the grill.
If this is too spicy cut back on the cayenne pepper or increase it for an even hotter flavor. The same with the sugar, if it is too sweet, cut back on the sugar or add more if you want it sweeter.
Wash and dry the ribs, place them in a large roasting pan, then cover them with Coca-Cola. Place a lid on it and put in a 350° oven and bake for one hour. Remove the pan from the oven, take the lid off and let the ribs rest to lukewarm. Place them on paper towels and wipe off the solution. Brush on Barbecue Rib Rub and cook on the grill at a later time. Depending on how many ribs you have, you could use up to a 3-liter bottle of cola. (Makes 2 cups)


1 Barbecue Sauce

3 tablespoons salad oil
1 tablespoon Worcestershire sauce
1 tablespoon prepared meat sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 cup catsup
1 1/2 cups water
Few drops Tabasco sauce
1 clove garlic, chopped
1 tablespoon chopped onion

Mix together salad oil and other ingredients to make sauce. Simmer 25 to 30-minutes. The highly seasoned sauce blends with the meat during cooking and the hamburger is ready with everything on it.


2 Barbecue Sauce

1/2 cup diced green pepper
2 medium onions, minced
2 cloves garlic, crushed
1/4 cup oil
2 cups tomato catsup
1 cup chili sauce
1/2 cup water
1/2 cup beefsteak sauce
2 teaspoons prepared mustard
1 teaspoon grated horseradish
1/2 cup lemon juice
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper

Sauté green pepper, onion, and garlic in oil. Add remaining ingredients. Simmer over low heat for 1-hour or more. Stir occasionally while cooking. Use when you barbecue ribs or chicken. (Makes about 1 l/2 quarts)


Béarnaise Sauce

3 tablespoons water
3 tablespoons tarragon vinegar
1/2 medium onion, chopped
4 slightly beaten egg yokes
1/2 teaspoon salt
1/8 teaspoon paprika
4 tablespoons butter

Put water, vinegar, and onion in a small saucepan. Heat to boiling point. Remove onion and pour liquid gradually on egg yolks. Add seasonings. Cook in double boiler, stirring constantly, until mixture begins to thicken. Add butter, 1-tablespoon at a time, stirring constantly. This sauce has a piquant flavor and is nice to serve with fish. (Makes 1 cup)


Béchamel Sauce

1 1/2 cups Chicken Stock
3 tablespoons butter
4 tablespoons flour
1/2 to 1 teaspoon salt
1/4 teaspoon paprika
3/4 cup cream or cream and mushroom liquid
1/2 cup mushrooms, chopped, canned or fresh

Make as a white sauce, adding cream slowly after mixture has thickened. Sauté mushrooms and add. (Makes 2 1/2 cups)


Bread Sauce

1 1/2 cups milk
1 small onion
4 cloves
1/3 cup fresh bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
2 tablespoons butter
1/2 cup dry bread crumbs

Scald milk in double boiler. Add onion stuck with cloves. Add fresh bread crumbs and cook over low heat for 20-minutes. Remove onion. Add salt, pepper, and cayenne pepper. Heat butter, add dry bread crumbs, and stir until well browned. Stir into milk mixture. Serve with roast chicken. (Makes about 2 cups)


Brown or Espagnole Sauce

2 tablespoons butter
2 tablespoons finely chopped carrot
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons flour
Small piece bay leaf
1 clove
1/2 teaspoon peppercorns
2 1/2 cups Beef Stock
4 tablespoons Brown Roux

Cook in the butter the carrot, onion, celery, and parsley. After mixture is lightly browned, thicken with flour. Add bay leaf, clove, and peppercorns, and continue browning. Heat Beef Stock and add above mixture to it. Simmer together 10 or 15-minutes. Strain through fine sieve and add to Brown Roux. Cook until thickened. (Makes about 3 cups)


Brown Roux for 1 Pint Sauce

1/4 cup butter
5 tablespoons flour

Melt butter, add flour, and let cook over a low heat, stirring often, until the mixture attains a rich but light mahogany color. It is important that the cooking be done slowly, and the stirring be repeated at very short intervals. If the mixture becomes the least bit burned it cannot be used.


Brown Sauce with Mushrooms

To Brown Sauce add 2/3-cup fresh or canned mushrooms sautéed in 1-tablespoon butter.

Caper Cream Sauce

1/4 cup butter
1/4 cup flour
11/2 cups milk
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons capers
1/2 cup cream
2 eggs, slightly beaten

Melt butter in double boiler, add flour and blend thoroughly. Add milk and cook, stirring constantly, until mixture thickens. Add salt, lemon juice, and capers. Then add cream mixed with slightly beaten eggs. Continue cooking over low heat 2-minutes longer. Serve hot with Fish. (Makes 2 1/2 cups)


Caramel Sauce

1\2 cup sugar
1\2 cup firmly packed brow sugar
1\2 cup margarine
1\2 whipping cream
1 teaspoon vanilla

Combined sugars, margarine and cream in a 4-cup microwave measuring cup. Blend and on high micro for 3-minutes, stirring once, stir in vanilla.


Chantilly sauce

1 cup of Mayonnaise
1/4 cup of unsweetened whipped cream
Salt and white pepper to taste

Mix together and serve.


Chinese Meat Sauce for Fried Fish

1/2 pound ground beef
1/4 pound ground ham
1 tablespoon fat
2 tablespoons flour
1 piece fresh ginger cut into long thin slices
1/3 cup bamboo shoots
1 1/2 cups hot water

Add ground beef and ham to fat in skillet; sauté until beef is cooked. Add flour and stir until blended with meat. Add ginger, bamboo shoots, and water. Cook for 15-minutes or until sauce has thickened slightly and is well blended. Serve over Fried Fish. (Makes 6 servings)


Chocolate Sauce


1/4 cup half-and-half or light cream
1 ounce semisweet chocolate
1 teaspoon butter or margarine
1/2 teaspoon instant coffee
1/8 teaspoon ground cinnamon

In microwave-safe 1-cup liquid measure, combine sauce ingredients. Cook in microwave oven on high 30-seconds; stir, scraping chocolate from bottom of cup. Cook 15-seconds; stir until smooth.


Cocktail Sauce

3 tablespoons Ketchup
1 1/2 tablespoons Horseradish
1 teaspoon lemon juices

Mix together and serve.


Cranberry Sauce

1 package fresh cranberries
1 cup granulated sugar
1 cup orange juice

Place the cranberries, orange juice and sugar in a small sauce pan. Bring to a boil, then reduce to a simmer for 30 to 45-minutes, or until it has reached a thick syrup consistency. (Makes about 2 cups)


Creole Sauce

To Brown Sauce add 2-tablespoons chopped red peppers and 2-tablespoons chopped green peppers, sautéed in butter.

Currant Jelly Sauce

1/4 cup butter
1 bay leaf
1 sprig parsley
1/4 cup diced celery
1/2 cup flour
2 cups cold Veal Stock
1 teaspoon salt
Dash of pepper
1 cup currant jelly
2 teaspoons lemon juice

Heat butter in skillet until light brown; add bay leaf, parsley, and celery. Add flour and brown to a golden color. Add the Veal Stock and cook until slightly thickened. Strain sauce and add seasoning. Add currant jelly to the brown sauce, stirring until dissolved. Stir in lemon juice. Serve with roast lamb. (Makes about 3 cups)


Dijonnaise Sauce

1 cup Mayonnaise
3 teaspoon of Dijon mustard

Mix together and serve.


Filet Mignon Sauce

1/4 cup chopped shallots
1 pat of butter
1 cup Madera cooking wine
2 cups thickened Beef Stock or demi-glaze
1 sprig rosemary
1 sprig thyme
Salt, pepper and sugar, to taste

Sauté shallots in butter. When shallots are translucent, deglaze pan with wine and reduce by half. Add thickened Beef Stock or demi-glaze, rosemary and thyme and continue sautéing until reduced to desired consistency, Add salt, pepper and sugar to taste. (Makes 4 servings)


Fresh Cucumber Sauce

1/2 cup heavy cream
Salt and pepper
1 teaspoon vinegar
1 peeled cucumber, finely chopped

Whip cream; add other ingredients. (Makes 1 1/2 cups)


Fresh Tomato Sauce:

2 ripe tomatoes
2 teaspoons butter
2 shallots, chopped
1/4 cup white wine
1/4 cup reserved asparagus stock, or canned vegetable stock
4 or more leaves fresh basil, chopped, or 1/2 teaspoon dried basil
Salt and pepper, to taste
1 tablespoon olive oil

Stem and chop tomatoes. Heat butter in saucepan and add shallots. Cook until soft. Add wine and reduce over heat until about 2-tablespoons are left. Add tomatoes to pan and 1/4-cup asparagus stock. Bring to a boil. Simmer for about 10-minutes to reduce sauce until thick. Puree with basil; season to taste with salt and pepper. Whisk in olive oil.


Hollandaise Sauce

3 tablespoon fresh lemon juice
1/2 cup hot water
6 medium egg yolks
2 teaspoon dry mustard
1 1/2 cups warm Clarified Butter
3 dashes hot sauce, or to taste
Kosher salt and freshly ground black pepper, to taste

Place 2-tablespoons of the lemon juice and the hot water in a stainless steel bowl or the top half of a double boiler.
Set it over simmering (not boiling) water. Add the egg yolks and whisk until the mixture thickens and triples in volume, about 3-minutes. Reduce the heat to very low, add the mustard, and slowly drizzle in the Clarified Butter, constantly whipping as you add the ingredients. If the sauce seems to thicken and looks ready to separate, add the remaining lemon juice. Add the hot sauce, salt and pepper, and keep whisking until all is incorporated. Keep in a warm place until ready to use. (The sauce can be kept safely up to an hour if held at a steadily warm temperature.)


Honey Chipotle Sauce

1 ounce Chipotle pepper in Adobo sauce (available in cans; may be frozen)
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
4 ounces honey
1 tablespoon ground dry mustard
1 teaspoon ground cumin
4 ounces fresh limejuice
1 tablespoon balsamic vinegar
2 ounces vegetable oil

Place all ingredients, except oil, in food processor. With processor running, slowly add oil until blended.


Horseradish Sauce

1/4 cup grated horseradish
1 tablespoon lemon juice
1 teaspoon vinegar
1/4 teaspoon salt
Dash of cayenne pepper
1/2 cup heavy cream

Drain horseradish to remove any excess liquid. Combine horseradish, lemon juice, vinegar, salt, and cayenne pepper. Chill. Just before serving, whip cream and fold in horseradish mixture. Serve with Ham or cold meats. (Makes about 1 cup)


Horseradish Pan Steaks Sauce

1/4 cup dry vermouth or dry white wine
1/4 cup low-sodium canned chicken broth
1 tablespoon prepared horseradish
1 tablespoon butter

Combine vermouth and broth in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in horseradish and butter into reduced liquid until sauce is smooth. Spoon sauce over cooked steaks and serve immediately. (Makes 4 servings)


Hot Cocktail Sauce

2 cups ketchup
1 cup horseradish
8 tablespoons lemon juice
4 tablespoons lime juice
Dash of hot sauce
7 dashes of Worcestershire sauce

In a small bowl mix all ingredients together. Make several hours ahead of time allowing the flavors to blend.


Hot Tartare Sauce

1/2 cup Medium White Sauce
1/2 cup mayonnaise
1 tablespoon tarragon vinegar
1 teaspoon finely chopped onion
1 tablespoon finely chopped pickles
1 tablespoon finely chopped olives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped capers

Add all ingredients to white sauce. Stir constantly over hot water until thoroughly heated, but do not boil. Serve with fish. (Makes about 1 1/2 cups)


Indian Sauce

1 cup of Mayonnaise
1 tablespoon of curry powder
1 tablespoon of chives

Mix together and serve.


Jamaican Jerk Sauce

6 green onions, green parts only, thinly sliced
2 large shallots, finely minced
2 large garlic cloves, finely minced
1 tablespoon fresh ginger peeled and finely minced
1/3 Scotch bonnet or habanero chili, seeded and finely minced, or to taste
1 tablespoon ground Jamaican allspice
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme
1 tablespoon course salt
1 tablespoon dark-brown sugar, packed
1/2 cup fresh orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

In a bowl combine green onion tops, shallots, garlic, ginger and chill. Set aside.
In another bowl combine allspice, peppers, cinnamon, nutmeg, thyme, salt and brown sugar. Whisk in orange juice, vinegar and soy sauce. Slowly drizzle in oil, while whisking constantly. Add green onion mixture. Stir to combine.


Log Sauce

1 cup Medium White Sauce
4 small onions, peeled and sliced
3 sprigs parsley
1/2 teaspoon salt
1/8 teaspoon thyme
Dash of nutmeg
Dash of white pepper
Dash of paprika

Add just enough boiling water to cover onions; add remainder of seasonings and cook until onions are soft. Drain and rub through a wire sieve. Add the onion puree to the White Sauce. Heat in double boiler and stir until well blended. Serve with Frikadeller (Makes 5 to 6 servings)


Mimosa Sauce

1/4 cup cider vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon sugar
1/2 cup olive oil
2 hard-boiled eggs finely chopped
2 tablespoons finely chopped gherkin pickles
2 tablespoons flat-leaf parsley finely chopped

Place the vinegar, mustard, sugar, salt and pepper in a small bowl and whisk well. Whisking constantly, slowly drizzle in the oil until thick. Stir in the chopped eggs, gherkins and parsley; mix well. Set aside until serving time. (Makes 1 cup)


Mint Sauce

1/4 cup water
2 tablespoons confectioners' sugar
1/3 cup finely chopped mint leaves
1/4 cup white vinegar

Heat water and sugar. Pour over mint leaves. Add vinegar and let stand 30-minutes to infuse. Serve with roast lamb. (Makes 1/2 cup)


Mock Hollandaise Sauce

1 cup Medium White Sauce
2 egg yolks, beaten slightly
4 tablespoons butter
1 tablespoon lemon juice

Stir the hot White Sauce into the egg yolks; add butter, a tablespoon at a time. Add lemon juice and blend. Serve immediately. (Makes about 2 cups)


Mornay Sauce

2 1/2 cups hot Béchamel Sauce
2 ounces Gruyere cheese
2 ounces Parmesan cheese
1/2 cup butter

Beat cheese into hot Béchamel Sauce. Let sauce remain over heat until cheese is melted, then remove and gradually beat in the butter. Serve with fish. (Makes about 3 cups)


Mousseline Sauce

1/4 cup butter
4 egg yolks
1/4 cup cream
1/4 teaspoon salt
Dash of cayenne pepper
2 tablespoons lemon juice
1/4 cup butter

Cream the 1/4-cup of butter; add egg yolks one at a time, beating into butter thoroughly. Add cream, salt, and cayenne pepper. Cook in a double boiler over low heat, stirring constantly until the sauce thickens. Remove from heat and add lemon juice slowly. Add remaining 1/4-cup butter and blend into sauce. Keep warm, but do not heat again. Serve with baked or broiled fish. This sauce is equally good with vegetables such as asparagus or broccoli. (Makes about 1 1/2 cups)


Mustard Dill Sauce

1 cup Mayonnaise
4 tablespoons Dijon-style mustard
1/2 cup snipped parsley
3 tablespoons fresh dillweed or 1 tablespoon dried dill

In a small bowl, combine all ingredients and mix thoroughly until smooth. Cover and refrigerate up to 24 hours. (Makes about l 1/2 cups)


Mustard Sauce

3 egg yolks
2 tablespoons sugar
2 tablespoons water
1/4 cup vinegar
1 teaspoon salt
1 tablespoon dry mustard
2 tablespoons butter
2 tablespoons grated horseradish
1 cup heavy cream, whipped

Beat egg yolks. Add sugar, water, vinegar, salt, and mustard. Cook in double boiler until thick. Add butter and horseradish; stir until well blended.
Cool. Fold into whipped cream. Serve with Ham. (Makes about 2 cups)


Mustard-Cream Pan Steaks Sauce

1/4 cup low-sodium canned chicken broth
2 tablespoons coarse-grain mustard
2 tablespoons heavy cream

Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in mustard and cream into reduced liquid until sauce is smooth. Spoon sauce over cooked steaks and serve immediately. (Makes 4 servings)


Mustard Sauce (Simple)

1 cup of mayonnaise
2 to 3 tablespoons of prepared mustard.

Mix together and serve.


Onion Confit

1/4 cup extra-virgin olive oil
12 medium-sized onions
Coarse salt and freshly ground pepper, to taste
2 cups chicken broth
1/4 cup white-wine vinegar
1/4 cup fresh thyme leaves
6 anchovy fillets, chopped (optional)

Place oil in a heavy pot over medium-low heat. Add the onions, salt and pepper; cook, stirring, until the onions are soft but not brown, about 30-minutes. Add the broth and vinegar; simmer, stirring, until the pan is dry and the onions are golden, about 30-minutes. Mix in the thyme and anchovies, if desired. These slow-cooked onions have a jam like consistency. Cool slightly.


Onion Sauce

1 large onion, chopped
1 tablespoon fat
1 teaspoon flour
Salt and pepper
1 teaspoon prepared mustard
1 cup Beef Stock or canned bouillon
2 tablespoons chopped sweet pickles

Cook onion in fat until golden in color and add flour, salt, pepper, and mustard; stir until well blended. Add Beef Stock and cook 5 minutes. Add sweet pickles and more seasoning if necessary, to give well seasoned sauce. Pour over meat and cook 50 minutes, or until well done and stock is reduced. Serve on platter garnished with parsley and strips of pimento.


Orange Aioli Sauce

1 cup mayonnaise
1/4 cup orange juice
1 tablespoon hot pepper sauce
1/2 teaspoon sugar
1/2 teaspoon chopped garlic
1/2 teaspoon prepared horseradish
2 tablespoons chopped scallions

Stir all ingredients together and refrigerate until ready to use.


Orange Sauce

1/2 cup fat (use at least part of fat from baking ham)
1/4 cup flour
3/4 cup water
1 3/4 cups orange juice
1/2 cup brown sugar
2 tablespoons grated orange peel
1 tablespoon grated lemon peel

Melt fat in double boiler, add flour and blend. Add water, orange juice and brown sugar slowly, stirring well until mix-ture thickens slightly. Cook 15 to 20 minutes, stirring occasionally. Remove from heat and add grated orange and lemon peel. If fat has a tendency to separate, stir in a little warm water until the mixture is again smooth. Serve with Ham. Garnish each serving with slice of orange.
Leftover sauce may be kept in refrigerator and reheated in double boiler. (Makes 2 1/2 cups)


Oriental sauce

1 cup of Mayonnaise
2 tablespoons of to-mato paste
One pinch of saffron
2 tablespoons of diced blanched green peppers

Mix together and serve.


Perigueux Sauce

To Brown Sauce add 1/4 cup chopped truffles.

Pork Sauce

1/4 cup Dijon mustard
1/4 cup heavy cream

Whisk together and refrigerate


Port Wine and Peppercorn Sauce

2 teaspoons olive oil or unsalted butter
2 cups port wine
1/4 pound shallots, peeled and sliced 1/8 inch thick
10 black peppercorns
1 bay leaf
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
2 quarts veal stock (may be purchased at a gourmet store)
1 tablespoon Worcestershire sauce
1 tablespoon coarse, grainy mustard, such as Pommery

Place olive oil or butter in a large, heavy- duty saucepan. Add shallots and cook until dark golden brown and slightly caramelized. Add peppercorns, herbs and port wine. Cook uncovered until port is reduced until almost dry. Add veal stock and Worcestershire Sauce and keep simmering until reduced by half. Strain the mixture through a fine sieve and set aside. May be made ahead of time and refrigerated or frozen.


Raisin Sauce

1/2 cup sugar
1/4 cup water
1/2 cup raisins
1 tablespoon butter
2 tablespoons vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash of pepper
1 cup currant jelly
Red food coloring

Combine sugar and water and bring to boil in saucepan. Add remaining ingredients and simmer gently for about 5 minutes or until jelly is melted. Stir in a small amount of red food coloring to give a pretty red color. Serve warm with Ham. (Makes about 2 cups)


Raspberry Sauce

12-ounce package frozen raspberries, thawed
1 1/2 cups sugar
1/4 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
3 to 4 drops red food coloring

Drain raspberries, reserve liquid, adding water, if necessary, to make 3/4 cup. Combine 1/2-cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil. Reduce heat: simmer uncovered for 10 minutes.
Blend cornstarch and remaining 1/4-cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring. Place roast on a platter; serve with sauce. (Makes 10 servings)


Red Wine-Mustard Pan Steaks Sauce

1/4 cup full-bodied red wine
1/4 cup low-sodium canned chicken broth
1 teaspoon Dijon mustard
1 tablespoon butter

Combine wine and broth in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in mustard and butter into reduced liquid until sauce is smooth. Spoon sauce over cooked steaks and serve immediately. (Makes 4 servings)


Remoulade Sauce

1 cup Mayonnaise
Chopped capers
Gherkins
Shallots
Anchovies
Parsley
English mustard

Mix together and serve. Adjust the quantities to taste.


Rum-Molasses Sauce

2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 cup dark molasses
1 cup dark rum

Use a medium-size pot rather than a small saucepan for the sauce, since its high sugar content will cause it to bubble up a good deal. Sauté the ginger and garlic in the oil until they're fragrant, about 1-minute. Add the molasses and rum and bring to a boil (take care it doesn't boil over). Turn heat to medium-low and reduce the sauce by half, about 45-minutes. It will be very thick and sweet.


Russian Sauce

1 cup Veloute Sauce
1 teaspoon chives or 1 teaspoon finely chopped onion
1 teaspoon prepared mustard
1 teaspoon grated horseradish
1/4 teaspoon salt
Dash of white pepper
1/4 cup cream
1 teaspoon lemon juice

Add chives or onions, mustard, horseradish, salt, and pepper to the Veloute Sauce. Cook 2 minutes; strain. Add cream, then lemon juice. Reheat before serving. Serve with fish. (Makes about 2 1/2 cups)


Sea Food Cocktail Sauce

1 cup chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon grated horseradish
Dash of Tabasco sauce
1/8 teaspoon white pepper
2 tablespoons lemon juice

Mix ingredients and chill thoroughly. Serve over seafood, or use as a dip for shrimp. (Makes 8 to 10 servings)


Shallot Pepper Butter Sauce

1/4 cup white wine
1/4 cup Champagne vinegar
1/4 cup shallot, peeled, and finely diced
1/4 cup coarsely ground black pepper (freshly ground it possible)
10-oz. butter cut into 8 pieces
Salt to taste

In a small, heavy bottomed, non-reactive saucepan bring the wine, vinegar, shallots and black pepper to a boil. Maintain a vigorous boil and let the mixture reduce until it thickens and the bubbles start to enlarge. Reduce heat to a low boil and beat in the butter, quickly, using a wire whisk, one piece at a time, I being careful not to continue to reduce the mixture as the butter is beaten in. Check the seasoning and add salt as needed. Warm when ready to use.


Shrimp Sauce

2 tablespoons butter
3 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 cup milk
1/2 cup cream
1/2 teaspoon Worcestershire sauce
1 cup diced Cooked Shrimp
1 teaspoon lemon juice
1 tablespoon minced parsley

Melt butter in double boiler; add flour, paprika, and seasonings, and blend well. Add milk and cream. Stir until well blended and smooth. Cook 10 to 12 minutes. Add Worcestershire sauce and diced shrimp. Add lemon juice. Pour sauce over baked fish; sprinkle with minced parsley. (Makes about 2 1/2 cups)


Soubise Sauce

1 cup sliced onions
1 cup Veloute Sauce
1/2 cup cream
Salt and pepper

Cover onions with boiling water and cook until soft. Drain and rub through a sieve. Add to the Veloute Sauce, then add cream. Season. (Makes about 2 cups)


Spicy Fresh Tomato Sauce

1 tablespoon olive oil
1 small onion, minced
2 medium tomatoes, peeled and chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons, chopped cilantro

In 10-inch nonreactive (i.e., not unlined aluminum or cast iron) skillet, heat olive oil over low heat. Add minced onion and cook, stirring frequently, 4 minutes, or until soft. Add tomatoes, salt and cayenne and cook, stirring frequently, 7 minutes, or until sauce is thick and dry. Remove pan from heat and stir in chopped cilantro.
Note: To make a dense, tomato-rich sauce from fresh tomatoes, it's best to seed them first to get rid of some of the liquid. Peel the tomatoes, halve them horizontally, then either squeeze out the seeds or scoop them out with fingers or a spoon. (Makes 1 cup)


Sweet Sialian Sauce (for pasta)

Extra-virgin olive oil
6 cloves garlic, chopped
2 medium yellow onions, diced
2 cups ruby port wine
12 Roma tomatoes, cubed
6-ounce can tomato paste
6-ounce can medium black pitted olives
1 tablespoon dried oregano
12 to 16 brown Italian (Cremini) mushrooms, sliced

Coat the bottom of a large skillet with oil. Sauté garlic and onions until onions are transparent. Add port and simmer until port is consistency of a thick syrup (to cook off most of the alcohol), about 10 to 12 minutes.
Add tomatoes, tomato paste and juice from can of olives. Cook over medium-high heat until tomatoes become part of sauce, stirring often; this should take about 20 to 30 minutes. Add oregano, olives and mushrooms. Simmer until mushrooms have cooked through and become tender, about 10 to 15 minutes. Serve over cappellini pasta. (Makes 4 servings)


Swedish Sauce

2 cups of thick Mayonnaise
1 cup of apple sauce, flavored with white wine
1 teaspoon of lemon juice
2 teaspoons of grated horseradish

Mix together and serve


Sweet-Sour Sauce

3/4 cup vinegar
3/4 cup sugar
1/2 cup reserved unsweetened pineapple juice (from canned pineapple)
1/2 cup water
1 tablespoon catsup
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 cup sherry

In a small non-metal pan, combine vinegar, sugar, reserved pineapple juice, water and catsup. Stir over low heat until sugar dissolves. Add soy sauce. Dissolve cornstarch in sherry. Stir into sauce. Stir over low heat until thickened. (Makes amount for 1-pound of pork)


Tartar Sauce

1 cup Mayonnaise
Chopped hard-cooked eggs
Chives
Shallots
Tarragon chervil
Parsley
Salt and white pepper to taste
Lemon juice
Sweet-pickle relish

Mix together and serve. Adjust quantities to your liking.


Tartare Sauce

1 cup Mayonnaise
1/2 teaspoon prepared mustard
1 teaspoon grated onion
2 tablespoons chopped parsley
2 tablespoons finely chopped dill pickle
1/2 clove garlic, finely minced

Combine Mayonnaise and mustard, and add other ingredients. Place in refrigerator to chill. Serve with fish. (Makes 1 cup)


Tomato Asparagus Sauce

1/4 cup shallots, minced
2 teaspoons olive oil, plus enough to coat sauce pan
2 medium tomatoes, diced
4 stalks asparagus, blanched a iced
2 teaspoons white balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

For sauce, in medium sauce pan, sauce shallots in olive oil over medium flame until translucent. Add remaining sauce ingredients to pan, and sauce 5-more minutes. Set aside.


Tomato-Rosemary Pan Steaks Sauce

1/4 cup low-sodium canned chicken broth
1/4 cup dry vermouth or dry white wine
4 canned tomatoes, chopped
1/2 teaspoon minced fresh rosemary
1 tablespoon butter

Combine broth, tomatoes, rosemary and wine in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter into reduced liquid until sauce is smooth. Spoon sauce over cooked steaks and serve immediately. (Makes 4 servings)


Tomato Sauce

In Brown Sauce recipe reduce Beef Stock to 1 1/4 cups and add 1 1/4 cups tomatoes.

Veloute Sauce

2 tablespoons butter
2 tablespoons flour
1 cup Chicken Stock or Veal Stock
1/4 teaspoon salt
Dash of white pepper
5 mushroom caps

Melt butter, add flour and blend. Add stock and seasonings. Cook until thick. Add mushroom caps, sliced and cooked. A delicious Veloute sauce may be made by adding 1/3 cup. cream just before serving. (Makes 1 cup)


White Sauce

Thin:
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Medium:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Thick:
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Melt butter in double boiler and blend in flour, salt, and pepper. Add milk gradually, stirring constantly until mixture thickens and there is no starch flavor. Cover and let remain over low heat until ready to serve. (Makes about 1 cup)


Yellow Bechamel Sauce

1 recipe Bechamel Sauce
2 egg yolks, slightly beaten

Add a small amount of the hot Bechamel Sauce to the egg yolks, stirring well. Combine with remaining sauce in double boiler; cook for a few minutes, stirring constantly. The sauce must be served immediately so that it does not separate or curdle. Serve with fish. (Makes about 3 cups)


Dips

Avocados Ripening Hint:
Asian Chicken Dip with Won Ton Chips
Bacon-Horseradish Dip
Beer Cheese Dip
Black-Eyed Pea Dip
Brigantine Jalapeño White Sauce
Buffalo Chicken Wing Dip
California Dip
Caramelized Onion Dip
Cheddar Clam Dip
Chili Chorizo Dip
Chunky Salsa Con Queso
Classic Texas Caviar
Creamy Asparagus Dip
Creamy Crab Dip
Deviled Egg Dip
Dill Weed Dip
Easy Cheese Fondue
Fast Spinach Dip
Fruit & Orange Dip
Game Day Dip
Great Fruit Dip
Greek Dip
Gridiron Guacamole
Guacamole Dip
Hoagie Dip
Hot Mushroom Dip
Hummus Dip
Joes Lighter Pimento Dip
Knorr® Spinach Dip
Knorr® Spinach Dip
Lipton® Spinach & Water Chestnuts Dip
Mousse Spread with Crabmeat
Old Bay Shrimp Dip
Peachy Cream Cheese Dip
Pineapple-Pecan Water Chestnut Dip
Pizza Dip
Pumpkin Dip
Rosa Mexicano Guacamole
Seven-layer Dip
Spinach Dip
Smokehouse Holiday Dip
Smoky Alaska Salmon Dip
Spicy Spam Party Dip
Spinach with cheese Dip
Toms Pretzel Dip
Warm Jalapeño Cheese Dip
Wine and Cheese Dip

Avocados Ripening Hint:

For the best guacamole, make it as close to serving time as possible, using ripe avocados and tomatoes. If your avocados aren't quite ripe, you can speed the process by sealing them in a paper bag with an apple. Within one to two days, the avocado will be ripe and ready.


Asian Chicken Dip with Won Ton Chips

Sweet chili peanut sauce:
3/4 cup water
1/2 cup rice vinegar
1/2 cup brown sugar
3 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 tablespoons creamy peanut butter

For the sauce, simmer all ingredients except the peanut butter in a saucepan over medium heat. Cook until reduced by half, about 20-minutes. Whisk peanut butter into sauce. Let stand until cool. (Can be made 2-days in advance; keep refrigerated.)

Chicken layer:
1 cup shredded cooked chicken
1/2 cup shredded carrot
1/2 cup chopped peanuts (unsalted or lightly salted dry roasted)
3 tablespoons sliced green onions
1 1/2-tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1/4 teaspoon fresh ginger
1/2 teaspoon sesame oil
1 garlic clove, minced
1/4 teaspoon Asian chili paste (optional, but a little heat helps balance the flavors)/p

For chicken layer, combine all ingredients in a bowl and mix well. Cover and chill in the refrigerator. (Can be made 8-hours in advance.)

Cream cheese layer:
12 ounce container whipped cream cheese, softened
1 tablespoon green onions

For cream cheese layer, mix cream cheese and green onions together.
To assemble, spread the cream cheese mixture over the bottom of a serving plate. Spread with the chicken mixture. Drizzle some of the sauce over the top. Cover and chill until serving. (Can be assembled 3 to 4-hours in advance.)
Optionally, garnish with shredded carrot, sliced green onions and toasted sesame seeds. Serve with rice crackers or won ton chips (recipe follows).

Won ton chips:
1 package won ton wrappers, cut diagonally into halves
Salt

For chips, arrange the won ton halves in a single layer on a baking sheet. Coat the won tons lightly with nonstick cooking spray and sprinkle lightly with salt. Bake at 375° for 10-minutes or until light brown and crisp, turning chips halfway through baking. Remove to a wire rack to cool. (Can be made 3-days in advance stored in an airtight container.)


Bacon-Horseradish Dip

1/3 cup bacon bits, or cooked diced bacon
1/3 cup deli-style horseradish
1 cup mayonnaise
1 cup sour cream

Blend all ingredients well and refrigerate. Serve with Ruffles reduced fat chips, which are the strongest for dipping.


Beer Cheese Dip

2 packages cream cheese, softened
1 package Hidden Valley Ranch dry dip/dressing mix
18-ounce bag finely shredded cheddar cheese
1 can of your favorite beer
1 bunch green onions, chopped (optional)

Mix cream cheese and dip/dressing mix together. Add cheese along with beer until desired consistency. Add green onions (if desired). Serve with pretzels and corn chips or veggies.


Black-Eyed Pea Dip

2 15-ounce cans black-eyed peas, rinsed and drained
1 15 1/4-ounce can white corn, drained
1 10-ounce can original flavored Rotel
2 green onions, thinly sliced
1 green bell pepper, chopped
1 8-ounce bottle Italian dressing (with olive oil, If possible)
1 4-ounce can diced green chilies
1/2 teaspoon minced garlic

Mix all ingredients together and refrigerate for a few hours to blend flavors. Eat with Fritos® Scoops.


Brigantine Jalapeño White Sauce

2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon juice from bottled jalapeños
2 tablespoons clarified butter
1 tablespoon flour
1 jalapeños t minced
2-ounces shredded cheese and Monterey Jack in equal parts

Heat whipping cream in a heavy saucepan -over high heat. 'When the cream is almost boiling, stir in the sour cream. After the sour cream; dissolves, reduce the heat to medium. Stir in the chicken base and jala jalapeños juice and simmer.
While cream is heating, make a roux by warming butter in a saucepan over medium heat, adding flour and mixing with a wire whisk until mixture starts to turn pale gold.
When cream mixture is almost boiling again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat. Stir in minced jalapeños and the cheese mixture. (Makes about 3 1/2 cups)


Buffalo Chicken Wing Dip

1 pound ground or shredded chicken
3/4 cup Frank's Red Hot Sauce
1 cup ranch dressing
16 ounces cream cheese (softened)
2 cups shredded sharp cheddar cheese

Heat chicken in a pan with the Frank's Red Hot Sauce. Add ranch and cream cheese. Cook for about 5-minutes. Add - cup of shredded cheese and stir. Transfer dip to a slow cooker and then sprinkle the remainder of the shredded cheese on top.


California Dip

1/2cup picante sauce
2 cups low-fat cottage choose
2 to 3 drops red pepper sauce or to taste
1 clove garlic, pressed
1 teaspoon Dijon-style mustard
Vegetable sticks

Place picante in bottom of blender. Add remaining ingredients except vegeta-bles and blend until smooth. Refrigerate a few hours before serving with vegetable sticks. (Makes 2 1/2 cups)


Caramelized Onion Dip

1 tablespoon unsalted butter
1 tablespoon peanut oil
1 large red onion, quartered and thinly sliced
1 cup sour cream
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/8 teaspoon Tabasco sauce

Sauté onion in butter and oil until caramelized (golden brown), about 20-minutes. Cool and combine with remaining ingredients. Mix well and chill for at least 1 hour. (Serve with crackers or chips)


Cheddar Clam Dip

1 8-ounce package cream cheese
2 cans minced clams, drained, juice reserved
1/4 teaspoon onion powder, or onion juice to taste
1 to 2-teaspoons Worcestershire sauce
Salt, to taste
1/2 cup grated cheddar cheese

Beat the cream cheese until it is softened. Stir in the clams and seasonings, adding clam juice as needed to get good consistency. Gently fold in the grated cheddar cheese, so it doesn't get all broken up. Chill. Stir before serving, adding more clam juice if needed. Serve with potato chips, pretzels and/or raw vegetables.


Chili Chorizo Dip

1 pound chorizo (or any other spicy bulk sausage), with any casings removed
1 tablespoon oregano
4 ounces cheddar cheese, grated
2 coves garlic. minced
8 ounces cream cheese
1 16-ounce jar 7-Spice Chili Recipe is available Tabasco® or call 888 2227261.

Brown sausage and drain well. Add all other ingredients and heat on low, stirring occasionally, until cheese is melted. Serve warm or cold with corn chips.


Chunky Salsa Con Queso

1 15 1/2-ounce jar salsa con queso (cheese dip)
1 15-ounce can black beans, rinsed and drained
1 11-ounce can corn kernels, rinsed and drained
2 tablespoons chopped fresh cilantro
Sour cream and cilantro sprig, optional

In pot over medium heat, combine salsa with beans, corn and cilantro; cook, stirring occasionally, until hot and bubbling. Transfer to serving bowl. If desired, cool slightly and garnish with sour cream and cilantro. Serve with tortilla chips)


Classic Texas Caviar

2 15.8-ounce cans black-eyed peas, drained
14.5-ounce can petite diced tomatoes, drained
2 fresh medium jalapeños, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoons each: salt, ground black pepper and garlic powder
1 teaspoons dried oregano
1 1/2 teaspoons ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2-hours or up to 2-days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. (Makes 5 cups)


Creamy Asparagus Dip

8 ounce package cream cheese, softened
16 ounce can asparagus spears, drained
2 tablespoons chopped dill
1 cucumber, seeded
Sea salt, to taste

Place all ingredients in a food processor; season with sea salt to taste and process until thoroughly combined. Serve with crackers of choice or corn chips.


Creamy Crab Dip

2 8-ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons cream
2 tablespoons grated onion
1 tablespoon Dijon mustard
1 teaspoon minced garlic
2 to 3 drops hot pepper sauce
1 6-ounce can crabmeat
1/2 cup minced fresh parsley
Paprika

Mix cream cheese, sour cream, mayonnaise, cream, onion, mustard, garlic and hot pepper sauce in medium-size saucepan. Fold in crabmeat and 1/4 cup of the parsley. Warm over medium heat, stirring constantly, just until hot (do not boil). Spoon into serving dish; sprinkle with remaining parsley and paprika. (Serve with assorted crackers)


Deviled Egg Dip

8 hard-cooked eggs, chopped
2 tablespoons mayonnaise
1/4 cup Dijon mustard
1/4 cup milk
1/4 cup chopped tomato
2 tablespoons thinly sliced green onions
1/2 teaspoon crushed red pepper
1/4 salt

Mix all ingredients and chill. Serve in a hollowed-out cabbage, if desired.


Dill Weed Dip

1 cup mayonnaise
1 cup sour cream
1 teaspoon Lawry's seasoned salt
1 teaspoon parsley
1 teaspoon dill weed

Mix all together and chill for a few hours. Recipe may be doubled or even tripled.
Very good with raw vegetables, crackers, chips and pretzels. Excellent over baked potatoes.


Easy Cheese Fondue

1 pound Velveeta® cheese
16 ounce jar of your favorite salsa

Cut Velveeta® into cubes. Melt over low heat with half of the salsa. Add more salsa to get the consistency and flavor you want. Pour into fondue pot to keep warm. (Serve with tortilla chips and assorted raw veggies)


Fast Spinach Dip

1(10-ounce) package frozen chopped spinach
2/3 cup light mayonnaise
1 cup nonfat plain yogurt
1 teaspoon seasoned salt
1/2 teaspoon dried dill weed
Juice of half lemon
1/2 cup chopped parsley
1/2 cup chopped green onions
Fresh cut vegetables or crackers

Thaw, squeeze and drain chopped spinach. Blend spinach and mayonnaise, yogurt, salt, dill, lemon juice, parsley and green onions in bowl. Cover and refrigerate.


Fruit & Orange Dip

8 ounce package cream cheese, cut up
7 ounce jar marshmallow crème
2 teaspoons finely shredded orange peel
2 tablespoons orange juice
1/2 cup broken walnuts
3 medium apples, cut into wedges
Lemon juice
11 ounce can mandarin orange sections, drained

In a mixer bowl beat together cream cheese, marshmallow crème, orange peel and orange juice. Fold in broken walnuts.
Cut 3-medium apples into wedges; brush with lemon juice. Alternately thread orange sections from can of mandarin oranges and apple wedges on wooden picks. Serve with cream cheese mixture.)


Game Day Dip

3 baseball-sized onions - 1 each yellow, white and red
1 bunch green onions
1 clove garlic
Oil
1/2 cup beef broth
1 1/2-cup dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoons cream sherry
1 quart sour cream
1 teaspoon salt
1 tablespoon paprika

Thinly slice the 3 onions, then restack and quarter. Cut the roots off all but two green onions and slice (both green and white parts) into 1/4-inch pieces. Mince the garlic clove.
Heat a skillet or Dutch oven and coat the bottom with your choice of oil (olive oil suggested). Add all four types of onion and the garlic. Cook the mix until translucent, about 10-minutes.
Add beef broth, wine, Worcestershire and mustard. Simmer for about 45-minutes uncovered, or until most of the liquid is gone. Add cream sherry and cook 5 to 10-minutes more, or until most liquid is absorbed.
Cool to room temperature, then mix with sour cream. Add salt to taste, if desired. Place the dip in a serving bowl and smooth the top. Sprinkle with paprika. Use 2-remaining green onions to decorate the top by cutting and placing as you wish.
Note: Make the dip a day or two early, to intensify flavors. Serve with chips, ridged potato chips or pretzels. Also makes a great spread for hamburgers or roast beef sandwiches.


Great Fruit Dip


16 ounces sour cream
3/4 cup brown sugar, packed
2 teaspoons vanilla

Mix well; let sit for 1 hour and mix again. Serve with sliced apples that have been drenched in 7-Up, and strawberries (however, any fruit works well).


Greek Dip

6 ounce can tomato paste
1/2 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
1 teaspoon chopped parsley
Pepper, to taste
3 to 4-cloves garlic

Put all ingredients in a food processor and process until smooth. Serve with toasted pita chips.


Gridiron Guacamole

3 ripe Hass avocados
3 tablespoons fresh lime juice
1 teaspoon finely minced garlic
1/2 crap seeded, diced ripe plum tomatoes
3 tablespoons diced (1/4 inch) red onion
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper, to taste

Puree one of the avocados, the lime juice and the garlic in a food processor until smooth. Using a fork, coarsely mash the remaining avocados in a bowl. Combine all the avocados with the diced tomatoes, onion and cilantro. Season with salt and pepper. Serve immediately. (Makes 2 cups


Guacamole Dip

6 ripe avocados
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
4 plum tomatoes, finely diced
1 medium onion, finely diced
1 jalapeno pepper, minced (with seeds if desired)
3 garlic cloves, minced
1 1/4-teaspoons coarse salt
1/2 teaspoon freshly ground pepper, or to taste

Serve this lively dip with tortilla chips or on top of chili. If you want to make it a day ahead, be sure to press plastic wrap directly onto the surface of the guacamole to prevent it from turning brown. Halve avocados, and remove pits. Score flesh into cubes with a small sharp knife, and scrape into a bowl.
Stir in lime juice, lemon juice, tomatoes, onion, jalapeno and garlic. Season with salt and pepper. (Makes 6 cups)


Hoagie Dip

1/4 pound ham
1/4 pound provolone cheese
1/4 pound salami
2 tablespoons mayonnaise
Onion, chopped
Chop all meats and cheese very small. Add mayonnaise and onion ( to taste). Spread on crispy, sliced Italian bread.

Hot Mushroom Dip

8 ounce package light cream cheese, softened
1/3 cup mayonnaise (can be low-fat)
1/4 cup Parmesan cheese
2 tablespoons cooked chopped bacon
2 cloves garlic, minced or pressed
1/4 teaspoon Worcestershire sauce
1/2 cup finely chopped mushrooms (white mushrooms)

Preheat oven to 350°. Mix all ingredients together. Pour into small casserole dish and bake for 10 to 15-minutes. Serve with party bread or crackers.


Hummus Dip

1 can (15 1/2 ounces) chickpeas, drained and rinsed
1 large or 2 small garlic cloves, roughly chopped
Pinch of ground cumin
Pinch of ground nutmeg
5 tablespoons extra virgin olive oil
2 tablespoons tahini (sesame seed paste)
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon, coarse salt

Combine all ingredients in the bowl of a food processor, and add 1-tablespoon water. Pulse until smooth and creamy, adding more water if needed. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to five days.
Serve chilled or at roam temperature. (Make 1 3/4 cups)


Joes Lighter Pimento Dip

15-ounce jar pimento spread
4 ounces fat-free cream cheese
4 ounces light cream cheese
3 tablespoons mayonnaise
1 clove or 1/4 to 1/2-teaspoon pressed or finely chopped fresh garlic
1 teaspoon horseradish (optional)
2 tablespoons chopped fresh cilantro (optional)

Using a mixer, food processor or strong fork strokes, blend pimento spread, both types of cream cheeses and mayonnaise thoroughly. Add garlic and optional ingredients. Chill. (Serve on Ritz® Chips)


Knorr® Spinach Dip

1 10-ounce package frozen chopped spinach
1 can sliced water chestnuts
1 bunch green onions
8-ounce package cream cheese
16 ounces sour cream
8 ounces mayonnaise
1 package Knorr® vegetable soup mix

Thaw spinach and drain moisture from it. Finely chop water chestnuts and onions. Thoroughly mix all ingredients in large bowl.
Serve in a round loaf of sourdough or French bread: Cut center from loaf. Use leftover bread from center of loaf, plus cubes from an additional long loaf of bread for dipping. Serve chilled.


Knorr® Spinach Dip

10 ounce package chopped spinach (thaw and squeeze, until dry)
1 1/2-cups sour cream
1 cup mayonnaise
1 package Knorr® Soup mix
1 8 ounces can water chestnuts, chopped
3 green onions, chopped

Stir together spinach, and all ingredients. Blend well. Cover, refrigerate 2-hours. Stir before serving.


Lipton® Spinach & Water Chestnuts Dip

16-ounce tub whipped cream cheese
1/2 to 3/4-cup bacon ranch dressing
1 can water chestnuts, drained and chopped
1 carrot, shredded
1 leek (white part only), chopped
1 small bunch green onions, chopped
10-ounce package frozen chopped spinach, thawed and drained well
1 envelope Lipton® onion soup mix
8-ounce package shredded sharp cheddar cheese

Mix all ingredients well and let set in refrigerator several hours to one day. If desired, put dip in hollowed-out round loaf of bread and serve with bread chunks, crackers or veggies. Bring to room temperature before serving.


Mousse Spread with Crabmeat

1 envelope unflavored gelatin
1 10 3/4-ounce can cream of mushroom soup, undiluted
8 ounces imitation crabmeat, thaw and finely chop
8 ounces cream cheese, softened
1 cup finely chopped celery
1 cup finely chopped green onions
1 cup mayonnaise Dissolve gelatin in
1 tablespoon water.

Heat soup, add gelatin and mix until smooth. Add remaining ingredients and mix well.
Place in a bowl or press into a mold, chill for at least six hours. (Serve with Club Crackers)


Old Bay Shrimp Dip

8 ounce package light cream cheese, softened
1 tablespoon mayonnaise
2 tablespoons sour cream
1 teaspoon lemon juice
1 teaspoon sherry
1 tablespoon ketchup
Old Bay seasoning, to taste
1/2 pound steamed, seasoned shrimp cut in small pieces (don't use canned)
1 green onion, chopped

Stir together the cream cheese, mayonnaise, sour cream, lemon juice, sherry, ketchup and Old Bay seasoning until smooth. Add shrimp and green onion.


Peachy Cream Cheese Dip

2 8-ounce packages cream cheese
2/3 cup peach preserves
1 4-ounce can chopped green chilies, drained
1 tablespoon chopped jalapeno peppers
8-ounce package shredded cheddar cheese

Mix the ingredients, except for the cheddar cheese, with an electric mixer. Pour into a pie plate and top with cheddar. Serve with Fritos® Scoops.


Pineapple-Pecan Water Chestnut Dip

8 ounce can pineapple tidbits 2 8-ounce packages cream cheese, softened
8 ounce can water chestnuts, drained and chopped
3 tablespoons chopped fresh chives or parsley
1/2 teaspoon seasoning blend
1/4 teaspoon pepper
3/4 cup chopped pecans

Drain pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives or parsley, seasoning blend, pepper and pecans. Stir in reserved pineapple juice.
Mix well, chill and serve with crackers.


Pizza Dip

8-ounce package cream cheese, softened
8-ounce carton sour cream (may use light or reduced-fat)
1 tablespoon garlic powder
1 14 to16-ounce jar or can pizza sauce
1 1/2-cups mixed shredded mozzarella and cheddar cheese
Pepperoni slices

Preheat oven to 350°. In mixing bowl, combine cream cheese, sour cream and garlic powder. Mix, line bottom of 8-inch square or similar-sized baking dish with cream-cheese mixture. Smooth pizza sauce over all. Layer cheeses on top of pizza sauce. Place slices of pepperoni on top of cheese, being sure to cover entire baking surface, as pepperoni will shrink during baking.
Bake uncovered for 30-minutes. Serve hot with tortilla chips.


Pumpkin Dip

1 8-ounce package cream cheese, softened
3/4 cup brown sugar, packed
3/4 cup sugar
1 15-ounce can pumpkin puree
1 1/2-teaspoons pumpkin pie spice
1 teaspoon vanilla

Mix all ingredients together by hand or with electric mixer. Chill. Serve with ginger snaps, apples, pears, other fruit or plain cookies, such as shortbread. In season, it looks great served out of a small pumpkin. You could use a new, small football cut open and lined with foil or plastic wrap.


Rosa Mexicano Guacamole

1 tablespoon salt
1 cup chopped onion
2 tablespoons chopped, seeded jalapenos
3 tablespoons chopped fresh cilantro leaves
6 ripe Hass avocados Use a chef's knife to mince and flatten to achieve texture.
3/4 cup chopped, seeded tomatoes (discard juice)

Place 1-tablespoon salt; 1/3-cup of the chopped onion and 1-tablespoon each of the jalapenos and the cilantro in a pile on a cutting board. Finely mince the mixture until it resembles a juicy paste, using the side of a wide knife to smash and crush the ingredients as you mince them. Place mixture in a bowl.
Halve the avocados and remove the pits. Holding an avocado half in the cup of your hand and using a small knife, slice it into 1/8-inch strips lengthwise and crosswise without slicing through the skin. Use a spoon to scoop the avocado out of the peel and into the bowl. Mix the ingredients together without mashing them, leaving the avocado firm, not mushy.
Add the remaining onion, jalapenos and cilantro along with the tomatoes; season to taste with salt. Fold the ingredients together gently. Serve immediately with tortilla chips. (Makes 12 servings)


Seven-layer Dip

16-ounce can refried beans (traditional variety)
4.5-ounce can chopped green chilies, undrained
3 tablespoon fresh lime juice, 2 tablespoon. for avocado layer (from about 1 1/2 limes)
2 teaspoons chili powder
1/4 teaspoon ground cumin
Pinch of salt, plus 1/2-teaspoon
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 cup salsa (drain to equal 1 cup if salsa is especially runny)
2.25-ounce can sliced black olives, drained
1 cup (about 4 ounces) grated pepper lack cheese
1/4 cup thin sliced green onions, green part only

Mix beans, chilies, 1-tablespoon of lime juice, chili powder, cumin and a pinch of salt in a small bowl.
In a second small bowl, mash avocados with a fork, stir in remaining 2-tablespoons lime juice and 1/2-teaspoon salt to make guacamole.
In a third small bowl, mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2-days.) To serve, sprinkle with green onions.
Note: If you can't find or don't want to use fresh avocados, substitute 16-ounces (about 1 1/2 cups) of prepared guacamole, seasoned generously with fresh lime juice. (Makes 8 cups)


Spinach Dip


2 10-ounce packages frozen chopped spinach
1 4-ounce package blue cheese
1 8-ounce can sliced water chestnuts
1/2 cup chopped celery
3/4 cup chopped red pepper
1/2 cup chopped green onion
1/2 .65-ounce garlic dressing mix package
2 cups sour cream
1 cup mayonnaise
1 hollowed-out whole pumpernickel bread

In a large bowl, combine the spinach (thawed and drained), and crumbled blue cheese. Stir in the water chestnuts, celery, red pepper, green onion, and garlic dressing mix. In a small bowl, combine the sour cream and mayonnaise. Gradually stir sour cream mixture into spinach mixture until the ingredients are easy to spread. If you like, spoon the dip into hollowed-out whole pumpernickel bread. (Makes 6 cups)


Smokehouse Holiday Dip

3 ounces Blue Diamond® "Smokehouse" Almonds
1 cup mayonnaise
1 cup yogurt, plain
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/4 pound blue-veined cheese, softened

In a food processor, finely chop the Smokehouse almonds. In a bowl, combine the mayonnaise,
Yogurt, balsamic vinegar, black pepper, cheese and pureed almonds. Mix well and refrigerate for 2-hours before serving. (Makes 2 1/2 cups)


Smoky Alaska Salmon Dip

1 151/2-ounce can Alaska salmon
2 8-ounce packages cream cheese, softened
1 tablespoon lemon juice
2 teaspoons horseradish
2 drops liquid smoke
1/2 cup green onions, thinly sliced

Drain salmon, reserving 2-tablespoons salmon liquid. Flake salmon and set aside.
Combine and blend cream cheese, salmon liquid, lemon juice, horseradish and liquid smoke. Fold in salmon and green onions.
Refrigerate until chilled to allow flavors to meld. (Makes about 3 cups)


Spicy Spam Party Dip

2 8-ounce packages cream cheese, softened
12-ounce can Spam, grated
2 tablespoons Worcestershire sauce
1 teaspoon salsa
Dash of cayenne pepper
1 cup green or red pepper, finely chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
2 tablespoons cilantro, chopped

In medium mixing bowl, combine cream cheese, Spam, Worcestershire sauce, salsa and cayenne pepper. Beat on medium speed until smooth. Stir in chopped pepper, celery, onion and cilantro. Cover and chill 1 hour. Serve with crackers, chips and/or vegetables.


Spinach with cheese Dip

2 tablespoons butter
1/4 cup cropped onion
1 teaspoon mimed garlic
1 tablespoon flour
1 3/4 cups half-and-half
2 10-ounce packages frozen spinach, thawed and well drained
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan® cheese

Preheat oven to 425°. In a saucepan over medium heat, melt the butter and then add the onion and garlic. Cook and stir about 2 to 3 minutes over medium heat.
Stir in flour and continue cooking for about another minute, then add the half-and-half; stirring the mixture constantly until it starts to boil and thicken (about 2 minutes). Remove from heat and stir in the well-drained spinach and the cheddar.
Pour the mixture into a 1-quart casserole dish and sprinkle with the Parmesan. Place in the oven and bake until bubbly and the cheese has melted, about 10 to 15 minutes. (Serve with crackers or sliced French bread)


Toms Pretzel Dip

8-ounce package cream cheese, softened
2 tablespoons sugar
2 tablespoons horseradish

Blend all ingredients. Amount can be varied according to taste.


Warm Jalapeño Cheese Dip

12-ounce can evaporated milk
2 tablespoons butter
3 tablespoons flour
1/2 teaspoon ground turmeric
8 ounces (2 cups) shredded pepper Jack cheese
1 cup prepared salsa
2 tablespoons fresh lemon juice (from 1 lemon)
Salt and ground black pepper

Microwave milk in a 1-quart Pyrex measuring cup until steamy.
Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese.
Dip can be refrigerated in an airtight container up to 3 days. When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly reheat. Adjust seasonings, including salt and pepper to taste, and serve. (Makes 3 cups)


Wine and Cheese Dip

2 cups shredded cheddar cheese
2 tablespoons butter
1/2 cup Port or sherry

Combine cheese, butter and wine in the top of a double boiler. Heat until cheese melts, beating with a spoon or whipping with a fork until well blended. Pack in container and chill well. Serve on chips, crackers or toast rounds.


Glazes

Cranberry-Dijon Glaze
Pineapple Glaze With Ginger and Cloves
Pomegranate Glaze

Cranberry-Dijon Glaze

1/2 cup whole cranberry sauce, mashed with a fork
1/4 cup brown sugar
2 tablespoons Dijon mustard
2 tablespoons sweet sherry or port or 2 tablespoons red wine vinegar

Mix all ingredients in medium bowl. Set aside until ready to glaze ham.


Pineapple Glaze With Ginger and Cloves

1 cup thawed pineapple juice concentrate (undiluted)
1/4 tablespoon ground ginger
1/8 tablespoon ground cloves

Bring pineapple concentrate, ginger and cloves to boil in small saucepan. Simmer until thick and golden, 3 to 4-minutes. Set aside until ready to glaze ham.


Pomegranate Glaze

Juice from 3 pomegranates (10 ounces)

To juice pomegranate, slice in half crosswise and use a citrus juicer. In stainless steel saucepan simmer juice with pinch of salt until reduced to syrupy glaze (about 10 minutes).


Oils

Almond, Hazelnut & Walnut Oils
Avocado Oil
Basil Oil
Canola Oil
Extra-Virgin Olive Oil
Grapeseed Oil
Olive Oil
Peanut Oil
Sesame Oil
Sunflower & Safflower Oils
Tomato Oil
Vegetable Oil
Using Vegetable Oils
 

Almond, Hazelnut and Walnut Oils

These unrefined oils offer rich, assertive flavors that, like toasted sesame oil, go a long way with just a little bit. They are best used raw, such as to dress steamed or roasted vegetables just before serving. Because of their nutty flavors, they also can do well in baked goods. Nut oils are particularly susceptible to rancidity, so are best bought in small amounts and kept refrigerated.

Avocado Oil

Avocado oil is getting plenty of attention for its deep fry friendliness and buttery flavor. While rugged enough to tolerate temperatures as high as 520°. It also offers flavors subtle enough to be appreciated in salad dressings, dips and in a variety of Southwestern dishes. One manufacturer recommends using the oil within 10-months, though it will last much longer. No refrigeration needed. Because avocados are difficult to process, the oil can be expensive.

Basil Oil

2 quarts water
1 bunch basil
1 Olive oil

In pot blanch basil in boiling water for 15-seconds. Quickly refresh basil under cold running water. Pat dry with paper towel. Coarsely chop.
Measure basil and place equal parts basil and olive oil. In blender process to smooth paste, remove and add 3 parts of oil to 1 part puree. Shake to combine thoroughly. Let stand 24 hours.
Strain clear oil through fine sieve. Store tightly covered in refrigerator for 1-week.


Canola Oil

This refined, neutral-flavor oil can tolerate heat as high as 435°, making it good for sautéing, baking and salad dressings. It keeps well in the cabinet (for as long as a year) and has shot up in popularity, 42-percent of homes have it, according to NPD Group.

Extra-Virgin Olive Oil

Extra-virgin olive oil is unrefined, meaning it was not altered chemically or mechanically after being pressed (usually cold pressed to protect it from heat damage). Because of this, extra-virgin oils are more flavorful, they usually have a peppery bite, than refined olive oil.
It also makes them more susceptible to heat and light damage. Because cooking with them kills much of their flavor, they are best eaten raw, as in salad dressings or drizzling over pasta just before serving. These oils are best young and should be consumed within a year of pressing.

Grapeseed Oil

With a high smoke point and a light, nutty flavor, grapeseed oil is good for any cooked or raw preparation where a strong oil flavor would be unwanted. It is best stored in the refrigerator and keeps for six months.

Olive Oil

Standard olive oil is the less expensive, less flavorful cousin of extra-virgin olive oil. Because it has been refined, it has a longer shelf life (as with most refined oils, it's about a year unopened, half that after) and tolerates high heat (as high as about 450°). That makes it a good choice for foods where the taste of olive oil is unnecessary or unwanted, such as a simple sauté or even some baked goods. While all oils should be stored in cool, dark places; refined oils such as this are less sensitive to heat and light.

Peanut Oil

Though peanut oil can't tolerate temperatures of more than 450°, it is popular for deep frying. It is praised for bringing a clean flavor to the food. Testing by Cook's Illustrated magazine found it the best oil for fried chicken. Peanut oil can be pricey, so it's best kept, in the cupboard. for special deep fry indulgences.

Sesame Oil

Sesame oil, which comes in both raw and intensely flavored toasted varieties, is used most often in the dips, sauces and marinades of Asian cuisines. The intense flavor of toasted sesame oil makes it too strong for most salad dressings (unless cut with a neutral oil), and can turn bitter when heated. When used sparingly, it can make a nice finishing oil. Sesame oils have a low smoke point, so shouldn't be used for frying. It stores well in a cool, dark cabinet.

Sunflower and Safflower Oils

These refined, neutral flavored oils go both ways, doing as well in the sauté pan as in a mayonnaise or vinaigrette. However, while safflower oil is stable at temperatures as high as 450°, sunflower oil must stay below about 390°. They go rancid easily and should be refrigerated once opened.

Tomato Oil

24 sun dried tomatoes
1/2 cup olive oil
1/4 cup water

Rinse tomatoes of oil. Place in a small saucepan with water. Simmer until tender, about 10-minutes. Puree, strain and return to saucepan and reduce to light syrup.


Vegetable Oil

This classic oil generally is made from refined soybean oil. It has a neutral flavor, tolerates heat around 450° and stores well at room temperature. Mostly overlooked these days, vegetable oil remains a reliable and inexpensive kitchen workhorse. It can keep for six months to a year after opening.

Using Vegetable Oils

The liquid vegetable oils, or margarine's high in polyunsaturates, can be used in many ways in cooking which requires the use of fat. For example:
  • To brown lean meats, and to pan or oven-fry fish and poultry
  • To saute onions and other vegetables for soup
  • In cream sauces and soups made with skimmed milk
  • In whipped or scalloped potatoes with skimmed milk added
  • For making hot breads, pie crust, and cakes For popping corn, and making cocktail snacks
  • In casseroles made with dried peas or beans
  • In browning rice and for Spanish rice or curried rice
  • In cooking dehydrated potatoes and other prepared foods which call for fat to be added
  • For pancakes or waffles
  • Adjusting Recipes:
    If you want to adjust your own recipes, this is what you do. If a recipe calls for:
     
    1 cup oil
    1 tablespoon oil
    1 cup margarine
    1 tablespoon margarine
    1 tablespoon butter
    Use
    1 1/4 cups margarine
    1 1/4 tablespoons margarine
    3/4 cup oil
    3/4 tablespoon oi
    1 tablespoon margarine or 3/4 tablespoon oil

Salsas

Adobada Salsa
Banana Salsa
Casa Salsa Adobo
Costena Salsa
Papaya Salsa
Tomatillo Salsa with Serranos, Onions and Cilantro
Tomato Basil Salsa

Adobada Salsa

20 guajillo chilies, dried and blackened
2 medium tomatoes, grilled
1/2 tablespoons garlic, roasted and minced
2 white onions, grilled
1/2 tablespoon salt

Mix all ingredients in a food processor or blend until smooth. May be served warm or chilled. This salsa goes well with enchiladas, shrimp, seafood, chicken and all beef dishes. (Makes 6 servings)


Banana Salsa

1/2 cup diced red onion
1 tablespoon Canola or peanut oil
5 ripe bananas
1 cup guava jelly
1 cup orange juice
1 tablespoon red wine vinegar
1 tablespoon cumin
1/4 cup lime juice
Salt and pepper to taste

Heat the oil in saucepan and add onions, cook until soft. Add 3-bananas, mashed and cook for 5-minutes. Add guava jelly, orange juice, vinegar and cumin. Stir and simmer until jelly dissolves. Take mixture off heat and pour into bowl to cool slightly. Add remaining bananas, roughly mashed, along with limejuice and salt and pepper.


Casa Salsa Adobo

1/4 cup chopped garlic
2 tablespoons ground oregano
3 tablespoons salt
2 tablespoons extra-virgin olive oil
Pinch of black pepper

Combine all ingredients in a food processor and pulse until they form a paste.


Costena Salsa

2 medium tomatoes, grilled
5 fresh jalapeno chilies, boiled
1 bunch cilantro
1/2 teaspoon salt
2 medium white onions, sliced and grilled
10 arbol chilies, grilled
1/2 teaspoon roasted and minced garlic

Mix all ingredients in a food processor or blender until smooth. May be served chilled or it room temperature. This salsa is a good garnish on chicken, seafood or beef. (Makes 6 servings).


Papaya Salsa

3 papayas, peeled, seeded and cut into large dice
1/4 cup fresh lime juice
3 tablespoons shredded dried coconut
2 tablespoons minced fresh cilantro
1 tablespoon Coyote Cocina Howlin' Hot Sauce or Scotch bonnet chili sauce
Pinch of sugar

Thoroughly combine all ingredients in a mixing bowl. Serve with pork or firm-fresh fish such as mahi mahi (Makes 2 1/2 cups)


Tomatillo Salsa with Serranos, Onions and Cilantro

7 medium tomatillos, husked and rinsed
4 to 5 fresh serrano chilies, stemmed
1 small white onion, sliced 1/4 inch thick
3 garlic cloves peeled
1/2 cup water
1/2 cup chopped fresh cilantro, loosely packed
1 teaspoon salt
1 teaspoon sugar

Heat the broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet. Set the pan 4-inches below the broiler and roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5-minutes. Your goal is to cook the tomatillos through while they roast, which means, they'll change from light bright green to olive green on the top side. With a pair of tongs flip over the tomatillos and chilies and roast the other side for another 4 to 5-minutes or so. Set aside to cool. Turn the oven down to 425°. Separate the onion into rings and, on similar pan or baking sheet, combine them with the garlic.
Place in the oven. Stir carefully every couple of minutes, -until the onions are browned. They're going to look wilted and translucent, even have a touch of char on some of the edges. The garlic should feel soft and be browned in spots. The total roasting time will be about 15-minutes. Cool to room temperature.
In a food processor, place the onion-garlic mixture and the serranos, and pulse until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving. Scoop the mixture into a large bowl. Without washing the processor, coarsely puree the tomatillos with their juice - no need to peel off their darkened skin or cut out their cores. Stir them into the chilies. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
Taste and season highly with salt. Taste again and if you like add just enough sugar to take the edge off the bright tanginess of the tomatillos. (Makes 2 cups)


Tomato Basil Salsa

2 tomatoes, peeled, seeded and diced
20 basil leaves, slivered
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons red wine vine-gar
Salt and freshly ground pepper

In a glass or ceramic bowl, toss the tomatoes with the basil and the garlic. Add the olive oil, 1emon juice and, vinegar and toss gently. Season generously with salt and pepper.


Relishes

Roasted Garlic Puree

Roasted Garlic Puree

Roast a garlic bulb in 350° oven for 20-minutes or until softens; peel and mash.



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