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Category: Condiments & Extras

Bennigan’s Hot Bacon Dressing

Bennigan’s Hot Bacon Dressing

Bennigan's Hot Bacon Dressing2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 C. Water
1/2 C. Honey
1/2 C. Red wine vinegar
2 T. Dijon mustard
1 1/2 T. Cornstarch
1 T. Tabasco (optional)

Place the bacon grease in a saucepan over medium−high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.

Cecilia O’Brien’s Mulberry Syrup

Cecilia O’Brien’s Mulberry Syrup

Cecilia O’Brien’s Mulberry Syrup

Mulberries are super-abundant in June and July, and not bad to eat. But that’s just it—they’re not bad. I’d always felt there was a way to get more flavor out of them but got bogged down with the idea of dealing with those pesky stems. The answer to my mulberry question came one June evening as my wife and I were sitting on the back porch at the home of our friends, Joe and Cecilia O’Brien, in southwest Wisconsin. The trees on the bluffs behind them swayed, and the light of evening was just coming on. It was also the height of mulberry season and one of their lovely children had just picked a bucketful. When Cecilia explained these were destined for syrup, my ears perked up. And when I heard there was no stem-pulling or pectin involved, I got out my notebook double-time. Here was the perfect way to deal with mulberries: amping up their flavor with minimal work. Mulberry syrup is great, served warmed, over French toast or pancakes with some crisp sausage or bacon on the side.

 

1 quart fresh-picked mulberries, rinsed

1 cup of sugar, or more as needed

 

Put mulberries and sugar in a heavy saucepan. Cook down until berries are reduced to a loose syrup. Put through a strainer; discard solids and return strained syrup to pan. Cook, stirring occasionally, until syrup reaches desired consistency. Test and add more sugar if you like it sweeter. Store in sterilized jars and refrigerate. You can also freeze mulberry syrup as you would containers of freezer jam.

Mushroom Vegetable Stock

Mushroom Vegetable Stock

Mushroom Vegetable Stock

 

4 quarts (4 L) water

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

1 cup (250 mL) peeled and chopped onions

1 cup (250 mL) peeled and chopped carrots

1 cup (250 mL) chopped celery

4 garlic cloves

1 Tbsp (15 mL) chopped fresh rosemary

1 Tbsp (15 mL) chopped fresh sage

 

Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a container and remove the shiitake mushrooms. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container. Keeps for 3– 4 days in the fridge or for up to 3 months when frozen.

Magic Mushroom Powder

Magic Mushroom Powder

Magic Mushroom Powder can be used in place of salt in virtually any dish, adding an immediate flavor punch to everything from scrambled eggs and ground meat to roasted veggies and chicken wings.

3 oz. dried Mushrooms (try Porcini!)
2 C. Kosher Salt
3 tsp. Red Pepper Flakes
2 tsp. Dried Thyme
1 tsp. Pepper

Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing. Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.) Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it. Combine powder with remaining ingredients and mix well. Store in airtight jar.

Horseradish Dill Schmear

Horseradish Dill Schmear

Horseradish Dill Schmear

 

8 oz. whipped cream cheese (about 1 C.)

½ C. finely chopped fresh dill

¼ C. prepared horseradish Kosher salt

 

Mix cream cheese, dill, and horseradish in a small bowl; season with salt.

Everyday Tomato Sauce

Everyday Tomato Sauce

Everyday Tomato Sauce¼ C. EVOO
1 large Onion, diced
4 Garlic Cloves, peeled and minced
46oz. can Tomato Juice
29oz. can Tomato Puree
2 6oz. cans Tomato Paste
1 T. each dried Basil, Oregano, and Thyme
2 Bay Leaves

In large saucepot, heat oil over medium heat. Add onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add tomato juice, puree and paste and stir until blended. Crush basil, oregano and thyme in your hands and add to sauce. Add nay leaves. Lower heat and simmer at least 30 minutes, up to several hours, until thick. When ready to serve, remove bay leaves and add salt and pepper to taste. ¼ tsp. crushed Fennel seeds may be added with herbs, if desired.

Rosehip Butter

Rosehip Butter

Rosehip Butter

In the Pacific Northwest, wild Nootka roses (and several other wild roses) produce prolific amounts of rose hips. Pick the hips in late fall, once the evenings become cool. A touch of frost is even good for developing the best flavor of the butter

 

6 cups (1.5 L) water

12 cups (3 L) rosehips, washed and trimmed

4 cups (1 L) granulated sugar juice of

1 lemon

2 pouches (170 mL) liquid pectin (such as Bernardin)

 

Makes about 6 cups (1.5 L). Heat a heavy-bottomed saucepan over medium-high. Add the water and rosehips and bring to a simmer. Cook for about 10 minutes to soften the rosehips. Purée with an immersion blender or process in batches in a blender. Using a fine strainer, strain the juice from the purée into a bowl. Press the purée with the back of a ladle or spoon to extract all the juice from the rosehips. Measure the juice; you should have about 4 cups (1 L). Add juice to a clean heavy-bottomed saucepan and add an equal amount of sugar. Bring to a boil and add the lemon juice and pectin. Return to a boil, then remove from the heat, and skim off any foam. Ladle the hot liquid into a hot jar to within ¼ inch (0.6 cm) of top of the jar. Tap the jar to remove any air bubbles. Wipe the jar rim, removing any residue. Place a lid on the clean jar rim. Screw the band down until resistance is met, then increase to gently tighten. Return the filled jar to the rack in the canner. Repeat for remaining rosehip mixture. When all the liquid is used up and the jars are in the canner, make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a full, rolling boil, processing for a full 10 minutes. Turn the stove off, remove the canner lid, wait 5 minutes, then remove the jars without tilting, and place them upright on a cooling rack. Cool upright, undisturbed for at least a day. Check each jar for a good seal. Sealed discs curve downward and do not move when pressed. Remove the screw bands; wipe and dry the bands and jars. Store the screw bands separately or replace loosely on the jars, as desired. Label and store the jars in a cool, dark place. For best quality, use the rosehip butter within 1 year. Any jars that have not sealed properly should be stored in the refrigerator.

Chiles Toreados (Matador Chiles)

Chiles Toreados (Matador Chiles)

Chiles toreados are jalapeno or serrano chiles that have been rolled against a work surface. The quick massage helps release their oils from the veins and seeds inside, which store the most flavor and heat. Torear means to compete in a bullfight, which gives you an indication of how fierce the result can be. Interestingly, they are common in sushi restaurants, steak houses, and taquerias specializing in meat grilled on big planchas, or griddles. They are charred in oil, then bathed in a mix of freshly squeezed lime juice and soy sauce, with some slivered or chopped white onion tossed in as well. The lime juice and soy cause them to lose some of their heat, so even though they sound like something to shy away from, I would give them a 4 out of 10 in spiciness.

(Matador Chiles)4 jalapeno or serrano chiles
3 tablespoons canola or safflower oil
1 cup thinly sliced or chopped white onion
1/4 cup plus 2 tablespoons freshly squeezed lime juice
¼ cup soy sauce or Maggi

Roll the chiles back and forth a few times under your palm on your kitchen counter. Heat the oil in a medium skillet over medium heat. Add the chiles and cook, flipping them over every 2 minutes, until deeply browned on all sides. 5 to 6 minutes. Transfer the chiles and oil to a heatproof bowl. Once the chiles are cool enough to handle, remove them from the bowl, remove the stems, and chop; discard the seeds, if desired, though I never do. Return the chopped chiles to the bowl with the oil and stir in the onion, lime juice, and soy sauce until well combined. Let sit for at least 10 minutes and serve.

Claudia’s Salsa de Nopal (Cactus Salsa)

Claudia’s Salsa de Nopal (Cactus Salsa)

claudia cactus salsa2 cactus paddles, cleaned and cut into ½ inch cubes
1 cup (240 g) coarse kosher salt
2 medium Roma tomatoes, chopped
½ medium red onion, finely chopped
1 1/2 tablespoons fresh lime juice, or to taste
1 serrano chile, stemmed
Leaves from1/2 bunch fresh cilantro, chopped
1/2 teaspoon freshly ground black pepper

Place the cactus in a large bowl and add the salt. Toss until the cactus is fully covered and set aside to cure for 5 minutes; the cactus will begin to release slime. Turn it with a wooden spoon or spatula to make sure the salt reaches all of the pieces of cactus and allow to rest for an additional 2 to 3 minutes to release more slime. Remove the cactus from the bowl and place it in a strainer. Run it under cold water until all the visible salt has been removed. Taste the cactus for salt; it should be salty and have some give but should not taste raw. If it’s too salty, rinse it some more. Pat dry with a paper towel. Move the cactus to a large bowl and add the tomatoes, onion, and lime juice and toss with a spoon or spatula. Slice the chile in half lengthwise and remove the seeds and veins if you want to keep the heat down. Thinly slice each half widthwise to create half-moon slices and add them to the bowl. Add the cilantro and fold until completely incorporated. Stir in the pepper and taste. If it’s too salty, add a bit more lime juice for additional acidity.

Claudia’s Salsa Verde

Claudia’s Salsa Verde

It’s no secret that we are known for our salsas. While the most common salsas are tomato-based red salsas, there is nothing in the world quite like a tart and spicy salsa verde (green salsa). Salsa verde and tomatillo salsa are actually the same thing, as the green color comes from the green skin and flesh of the tomatillo.Salsa Verde

This is our family’s recipe for salsa verde. I use it in a number of dishes, from braised pork (see this page) to Green Chilaquiles, or as a topping for tacos. You can adjust the heat level by reducing or increasing the number of chiles you include. But cuidado (careful) the spiciness of the serranos and chiles de arbol may have you looking for the closest ice- cold beverage.

12 ounces (340 g) fresh tomatillos

1 to 2 whole serrano chiles, stemmed

½ medium yellow onion, peeled

2 to 3 small garlic cloves, peeled

5 to 6 whole chiles de árbol, stemmed

Salt

Peel the husks off the tomatillos and rinse them thoroughly under lukewarm water until their skin is smooth and they are no longer tacky or sticky.  Place the tomatillos, serrano chiles, and onion in a large saucepan and add enough hot water to cover. Place over medium-high heat, bring to a simmer, then reduce the heat to medium-low and simmer until the tomatillos change color and just start to soften, about 5 minutes. Remove the ingredients from the pan using a slotted spoon and place them in blender along with the garlic. Reserve the cooking liquid.  Meanwhile, heat a skillet or comal over low heat. Add the chiles de árbol, and toast for 1 to 2 minutes, turning often, until they darken in color but don’t burn. The seeds will come out as you toast the chiles—you can use them or not depending on your heat preference.. What you are looking for is a darker, almost black, red color. Keep your windows open as you toast the chiles, as the fumes from the chiles can affect the strangest parts of your throat and cause cough attacks for the family . . . ahhh, the memories.  Add the toasted chiles de árbol and seeds to the blender, pour in ¼ cup (60 ml) of the reserved tomatillo cooking liquid, and blend on medium-low speed until your desired consistency has been reached (see Notes). If your salsa is too thick, add more of the tomatillo cooking liquid.  Pour the salsa into a bowl and season with salt, starting with about 1 teaspoon and adjusting the amount as needed to balance the tartness of your tomatillos.

Aderezo de Citricos con Miel y Jalapeno (honey citrus jalapeno dressing)

Aderezo de Citricos con Miel y Jalapeno (honey citrus jalapeno dressing)

2 T. fresh Red Grapefruit Juice
1 T. fresh Lime Juice
1 T. fresh Orange Juice
2 tablespoons red wine vinegar
1 ½ tablespoons honey
1/4 cup (60 ml) olive oil
1 teaspoon minced shallot
1 to 2 teaspoons minced jalapeno chile
Salt

In a medium bowl, whisk together the citrus juices, vinegar, and honey until the honey dissolves, then whisk in the oil. Stir in the shallot and jalapeno and season with salt.

Claudia’s Mexican Sauces

Claudia’s Mexican Sauces

claudia saucesCrema de Aguacate Oazaquena (Oaxacan Avocado Cream)

1 lg. Ripe Hass Avocado
½ C. Oazacan Sour Cream or Creme Fraiche
1 T. Lime Juice
Salt

Using a 6-inch (15-cm) knife, carefully slice through the stem end of the avocado until you can feel the pit. Proceed to run your knife down one side following the pit, but don’t press too eagerly. A ripe avocado will be very easy to cut, so don’t exert yourself or you can risk a cut. Continue cutting all the way around the pit until you reach the original cut. Set your knife down, hold each side of the avocado in your hands, and twist in opposite directions. Carefully remove the pit of the avocado either with a spoon or fork. (If your avocado isn’t ripe enough, this may prove difficult; if so, stab your knife into the pit and twist in order to remove it. If you are unable to remove the pit, use another avocado, as this avocado is not ripe and will taste too earthy.) Run a large spoon along the inside of the skin of the avocado to remove the flesh from the skin. Don’t worry how perfectly the avocado comes out, as you are going to be pureeing it anyway! In a small blender or food processor (a mini food processor works well), combine the avocado flesh, sour cream, and lime juice, and blend until smooth. If your avocado is not ripe enough or the sour cream is too thick, add a tablespoon or so of water to get things moving in the machine, but make sure to keep the consistency thick and mousse-like. Remove from the blender and season with salt. Fit a piping bag with a small circular tip and add the avocado cream to the bag or spoon the cream into a squeeze bottle. To plate with tamales or tacos, place your point close to the plate, squeeze out a little cream, and lift the tip straight up. This will make your dollop look like the perfect kiss! Because avocados are finicky and will turn brown and dull, this creme will not keep longer than 4 hours, even when stored in an airtight container. So put it on everything and be generous with it!

Oaxacan sour cream is denser than typical sour cream and is salted and textured much
like a creme fraiche. If you cannot find it, use creme fraiche or, in a pinch, regular sour cream and a bit more salt to achieve a similar balance of flavor. Err on the side of thicker (but not chunky) than thinner for your avocado cream, because if it is too thin, you will have a dripping mess that cannot be piped.

Chipotle Crema (Chipotle Cream Sauce)

1 tablespoon canola oil
1/2 medium white onion, minced
2 garlic cloves, minced
1 teaspoon dried Mexican oregano
1 small tomato, chopped
1 cup (240 ml) heavy cream
1 to 2 canned chipotle chiles in adobo sauce
Salt

Heat the oil in a medium sautepan over medium heat. Add the onion and cook for 30 seconds, or until fragrant. Add the garlic and oregano and cook for an additional 30 seconds, or until the garlic starts to soften. Add the tomato and saute until softened, about 2 minutes. Reduce the heat to low, carefully pour in the cream, and bring to a simmer. Immediately remove from the heat. A little bit goes a long way with smoky chipotle chiles, so if you have never worked with them, start with one, and then add another if you want to turn up the heat. Place the chile in a blender, carefully pour in the hot cream mixture, and blend on medium speed for about 1 minute, until smooth and bright orange in color. Taste for salt and season accordingly; if the sauce is not spicy enough for you, add an additional chile and blend again until smooth. This is a dairy-based cream sauce that will keep a maximum of 3 to 4 days in the fridge, so use it quickly.

Salsa de Chile Tatemado (Roasted Red Pepper Sauce)

2 medium Roma tomatoes
1 jalapeno chile
1 pound (455 g) fresh piquillo peppers, roasted, or 1 (14-ounce/400-g) can roasted piquillo peppers, drained
4 garlic cloves, peeled
1 small yellow onion, quartered
½ cup (120 ml) beef stock or veal demi-glace, plus more if needed
4 sprigs fresh thyme, tied with kitchen string
Salt and freshly ground black pepper
Cayenne pepper (optional)

Heat a skillet or comal (tortilla griddle) over medium-low heat. Place the tomatoes and jalapeno on the skillet and heat until the tomatoes are almost completely darkened on all sides, softened, and releasing their juices and the jalapeno is fragrant and blistered. Remove the stem and cut the jalapeno in half. Remove the seeds using a spoon if you’d like your sauce on the milder side. In a blender, combine the tomatoes, jalapeno, piquillo peppers, garlic, onion, and stock, and blend until smooth. Pour the mixture into a medium saucepan. Add the thyme and season with salt and pepper. Place over low heat and bring to a simmer, adding a little more stock if it’s too thick. Once it simmers, remove the thyme, taste for heat, and add a little cayenne if needed. The sauce will keep in an airtight container in the refrigerator for 5 to 7 days. Bring it to a boil before serving.

Aceite de Cilantro (Cilantro Oil)

2 large bunches fresh cilantro
1 1/4 cups (300 ml) canola oil
Salt

Start by cutting 1 inch (2.5 cm) from the thick ends of the cilantro stems. Chop the leaves and tender stems (stop about 1 inch/2.5 cm from the bottom of the cut stems) until you have 2 packed cups (80 g). Save any remaining cilantro for another recipe. Place the cilantro in the blender with ¼ cup (60 ml) of the oil. Blend on low speed, slowly drizzling in the remaining oil through the hole in the top of the blender. Do not overblend or blend on high speed, as this can cook the cilantro and turn it a dark green or brown color. Season with salt and pulse until incorporated. Line a fine-mesh sieve or chinois with a double layer of cheesecloth. Pour the blended oil into the sieve and, using a large rubber spatula, push the oil mixture through the sieve into a large bowl, pressing on it with the spatula to get out all the flavored oil. Discard the cilantro pulp. Using a funnel, pour into a squeeze bottle for ease of plating. It will keep, refrigerated, up to 5 days.

Chintextle (Pumpkin Seed And Pasilla De Oaxaca Paste)

Chintextle (Pumpkin Seed And Pasilla De Oaxaca Paste)

Mexicans can tell that this is not something you often find in cities. Instead, it’s what men who toil on farms buy in local street markets or get from their wives before they head to work, because it keeps well even in the high heat of the afternoon. When they need a snack, they break out tostadas (crunchy corn tortillas) and spread on chintextle, the potent paste turning even that simple snack into a real treat.

Chintextle (Pumpkin Seed And Pasilla De Oaxaca Paste)1 1/2 ounces pasilla de Oaxaca chiles (9), wiped clean and stemmed
4 ounces hulled raw (green) pumpkin seeds (¾ cup)
5 large garlic cloves, peeled
2 tablespoons rice vinegar
2 tablespoons distilled white vinegar, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
1 to 2 tablespoons mild olive oil or vegetable oil, if necessary

Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles a few at a time, turning them over and pressing them down with tongs frequently, until they become a lighter shade of brown and develop some blisters, about 2 minutes per batch. Set them aside to cool. Heat a skillet over medium heat and toast the pumpkin seeds, stirring and tossing constantly, until they’re puffed and just slightly browned, 5 to 8 minutes. Transfer them to a plate to cool. Put the chiles, pumpkin seeds, and garlic in the food processor (there’s not enough liquid to use the blender here) and process to form a paste, scraping the sides often. Add the vinegars and process again. Season to taste with the distilled vinegar and salt, and process again to blend. If necessary, add oil, a little at a time, to help blend the mixture into a very smooth paste. Processing will take at least 3 minutes total. Before you serve it, refrigerate the chintextle in an airtight container for one day to allow the flavors to develop.

Cherry Limeade Jam

Cherry Limeade Jam

Cherry Limeade Jam

 

2 pounds (about 6 cups) pitted sweet cherries

1 ½ cups sugar

¼ cup fresh lime juice

2 tablespoons freshly grated lime zest

 

Put the cherries, sugar, and lime juice in your preserving pot; stir together. Allow the mixture to sit at room temperature until about ¼ inch of juice forms on the bottom of the pot. Once there’s a good layer of juice in the bottom of the pot, return to high heat and bring the mixture to a boil that cannot be stirred down. As soon as the mixture comes to a full rolling boil, remove from heat and carefully use an immersion blender to blend the mixture until very smooth. Return the mixture to a boil over high heat, cook for 3 minutes, then add the lime zest. Continue cooking the jam on high heat, stirring frequently until the mixture no longer weeps when a dollop is placed on a plate. This will happen quite quickly, likely in about 7 minutes. Ladle into prepared half-pint jars, leaving ¼ -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and clip on the clips. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Salsa de Habanero y Cebola

Salsa de Habanero y Cebola

5 habanero peppers, roasted and finely chopped
Juice of ½ an orange
Juice of 2 limes
1 medium red onion, finely chopped
2 tsp. white vinegar

Roast habaneros in a skillet on medium heat until they start to get a few dark spots. Cut top off the pepper and discard stem. Finely dice the habaneros. Mix the diced habaneros with the chopped onion in a bowl (or directly in the container you intend to store the salsa in, preferably in a glass jar). Pour juices over the habaneros and onions and then add the vinegar. Toss lightly to moisten and refrigerate for at least 4 hours before serving. Keeps refrigerated for about 5 days.

Chipotle Bacon Guacamole (Guacamole de Tocino)

Chipotle Bacon Guacamole (Guacamole de Tocino)

guac5 strips medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large (about 1 1/4 pounds) ripe avocados
1/2 medium white onion, chopped into 1/4-inch pieces
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
Salt
1 or 2 tablespoons fresh lime juice

In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready to serve. Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its “equator”), then gently squeeze out the jelly-like seeds from each half. That’ll keep the guacamole from becoming runny. If you’re not serving right away, wait to stir in bacon to ensure the crispy texture!

Escabeche de Cebolla (Yucatan Pickled Red Onion)

Escabeche de Cebolla (Yucatan Pickled Red Onion)

escabeche de cebolla1 large red onion, peeled and very thinly sliced
1/4 tsp. black peppercorns
1/4 tsp. cumin
1/2 tsp. Mexican oregano
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. kosher salt
3/4 cup apple cider vinegar

Place the sliced red onion in a large mason jar (or divide if using smaller jars). In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate. Your onions may not turn bright pink immediately. We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.

Sikil Pak (Mayan Pumpkin Seed Salsa)

Sikil Pak (Mayan Pumpkin Seed Salsa)

sikil Pak1 small white onion, peeled and sliced into rounds 1/4-inch thick
1 ¾ cups (about 8 ounces)pepitas, toasted, salted hulled pumpkinseeds
1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
1/3 cup fresh-squeezed orange juice
1/3 cup fresh-squeezed lime juice
2 generous tablespoons tahini or (or pulverized, toasted sesame seeds)
2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
2 tablespoons roughly chopped cilantro
Salt

Set a large (10-inch) nonstick skillet (or a heavy skillet lined with foil) over medium heat and lay in the onion slices. When the onion is browned and softened on one side (about 4 minutes), turn the slices over and brown the other side (about 4 minutes more). Cool to room temperature, roughly chop them and scoop into a blender or food processor. Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth. Stir in the cilantro, then taste and season with salt, usually a scant teaspoon depending on the saltiness of the pumpkin seeds. Transfer to a serving bowl and serve with raw jicama, cucumber slices and tortilla chips.

Salsa Mexicana

Salsa Mexicana

Salsa Mexicana½ medium white onion, chopped into 1/4-inch pieces
Fresh Hot Green Chiles to Taste (usually 1 or 2 serranos or 1 small jalapeno), stemmed, seeded (if you wish) and finely chopped
12 oz. (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
2 to 3 T. (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
About 2 T. fresh lime juice

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the green chile, tomatoes, cilantro and lime. Stir well, taste and season with salt, usually about 1/2 tsp.. Cover and refrigerate until you are ready to serve.

Salsa Verde

Salsa Verde

8ounces (3 to 4 medium)tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1small white onion, finely chopped
Salt

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.Salsa Verde

Recado Rojo

Recado Rojo

Recado Rojo5 T. Annato Seeds
1 C. Warm Water
1 tsp. Cumin, ground
1 tsp. dried Mexican Oregano
5 Cloves, whole
1 T. Black Peppercorns
6 Allspice Berries
1 T. Salt
8 Cloves Garlic, peeled
1 Habanero, seeded
¼ C. Orange Juice
¼ C. White Vinegar
2 Lemons, juiced
2 tsp. Herradura Silver Tequila

Place annatto seeds in warm water and soak for 15 minutes to allow seeds to soften slightly. Drain and place in spice grinder along with Cumin and next 5 ingredients (through salt). Grind to a fine powder. Place garlic, chile, citrus juices, vinegar and ground spice mixture in a blender and blend for 2 minutes and blend until you have a smooth paste, 2 minutes or so. Add tequila and blend on high another 30 seconds. Remove to an airtight container and refrigerate until ready to use.

Spicy Avocado Aioli

Spicy Avocado Aioli

1 Avocado
1 T mayo
juice of 1 lime
1/2 tsp. salt
1/4 tsp. sugar
half of jalapeno (with seeds if spiciness is desired)
1/3 C. of milk

Add first 6 ingredients in the food processor and pulse a few times until smooth. Slowly add milk and puree until smooth and has reach the consistency that you want.

Swiss Chard-Tahini Dip

Swiss Chard-Tahini Dip

Swiss Chard-Tahini Dip

 

2 bunches green-stemmed Swiss chard (about 1½ lb.)

⅔ C. extra-virgin olive oil, divided, plus more

5 garlic cloves, finely chopped

½ C. tahini

⅓ C. fresh lemon juice

Kosher salt

Toasted flatbread and lemon wedges

 

Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately. Heat ⅓ C. oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ C. liquid.) Place Swiss chard mixture and 1 T. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ C. oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

3 cloves of garlic, minced
2 red chili peppers, minced (for more heat leave the seeds in, for less remove them)
1 tsp ginger, grated
½ cup sugar
¼ cup rice vinegar (or white vinegar)
½ cup water
1 tbsp cornstarch
3 tbsp water
salt to taste

In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour cornstarch mixture into the sauce whisking constantly until it thickens. Allow mixture to cool and store it in a mason jar in the refrigerator.

Sungold Tomato Preserves

Sungold Tomato Preserves

sungold4 pounds sungold tomatoes
3/4 cup lemon juice
2 tablespoons cider vinegar
3/4 cup brown sugar
2 cups sugar
2 teaspoons cinnamon
2 teaspoons nutmeg

In a food processor or blender, blend the tomatoes until mostly smooth. Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off immediately. Use an immersion blender to smooth out the preserves.

Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don’t blend the preserves any further, and enjoy the more chunky preserves.

While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with preserves up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Try making a grilled cheese and tomato preserves sandwich.

Rosemary Salt

Rosemary Salt

3 C. sea salt crystals
1 1/2 C. dried rosemary (cracked rosemary is best)

(If you don’t have cracked rosemary, measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, until rosemary is broken into small bits.) Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don’t process too long. You want this to still have a slightly chunky texture. Suggested uses: Use sparingly, as you would regular salt. Sprinkle on fresh tomatoes, cucumbers, or avocado. An excellent seasoning for eggs, potatoes, butternut squash, or chicken. Delicious on any type of roasted or grilled vegetables.

Sun-Dried Tomato Onion Jam

Sun-Dried Tomato Onion Jam

1094673 medium onions, halved lengthwise and thinly sliced crosswise
3 T. unsalted butter
1/3 C. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. dried hot red pepper flakes
1/2 C. dry white wine
1 T. red-wine vinegar
1/4 C. packed dried apricots, thinly sliced
3/4 C. drained oil-packed sun-dried tomatoes, chopped

Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature. Makes about 2 cups.

Buffalo Hummus

Buffalo Hummus

Buffalo-Hummus-52 (15-ounce) cans chickpeas, drained and rinsed
5 cloves garlic, peeled
1/4 cup water (or 2 tablespoons water + 2 tablespoons olive oil)
1/4 cup tahini
(optional) 1/4 cup crumbled blue cheese
4-8 tablespoons hot sauce*, to taste
2 Tablespoons freshly-squeezed lemon juice
1.5 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
(optional toppings: olive oil, chopped roasted red peppers, thinly-sliced green onions, extra crumbled blue cheese)

Add all ingredients to a food processor or blender (*starting with only 4 tablespoons of hot sauce, if you don’t like much heat). Pulse until combined. Taste, and add more hot sauce to taste, if desired. Serve with your desired dippers, garnished with optional toppings if desired.

Garlicky Spicy Eggplant Dip

Garlicky Spicy Eggplant Dip

spicyeggplantdip_22 medium eggplant
2 cloves garlic
1 T. extra virgin olive oil
handful fresh mint
1 tsp hot red pepper flakes
1 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
Salt and pepper to taste

Begin by roasting your eggplant. I had roasted mine the day before so unfortunately there are no pictures of that, but if you’re uncertain on what to do it’s very easy. Preheat your oven to 450 F. Put your eggplant on a cookie sheet with a rim as it will release some juice as it roasts. Let the eggplant roast away for about 45 min – 1 hour, turning it over halfway through so that it cooks evenly. You should see some charring where it was sitting on the sheet, and you can tell that it’s done when it has collapsed and juices have started to leak out….in the nicest way possible. Let the eggplant cool down, and then scoop the insides out and into a food processor. If you roast the eggplant long enough you can actually just cut off the top and peel the skin away in one big chunk. Add the two cloves of garlic to the food processor and puree the mixture until you can’t see any white chunks of garlic whirring by you. Peel the mint leaves off of the stems and add this to the pureed eggplant along with the spices and a generous sprinkling of salt. Process this and you’re done!

Fig Preserves with Root 80 Proof Spirits

Fig Preserves with Root 80 Proof Spirits

8 cups fresh figsfigpreserves1edited
3 cups water
1 tablespoon baking soda
1 1/2 cups sugar
Zest 1 lemon
2 tablespoons fresh lemon juice
1/2 cup ROOT 80 Proof Spirits (optional)

Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup. Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water. Cut figs into small pieces. In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water. Cook over medium high heat for 15-20 minutes, stirring occasionally. Remove pot from heat, puree mixture with an immersion blender until smooth. Return to heat, bring to a boil and cook for 10 minutes. Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce). Add 1/2 cup ROOT 80 Proof Spirits, stir to blend. Return to heat and cook additional 10 minutes, stirring constantly. Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes. Allow preserves to cool, store in a dry dark place.

Watermelon Jelly

Watermelon Jelly

03e9c685b9da28696767e63a9cc092c62 cups watermelon juice (from about 1 small or 1/2 large watermelon)
3 tablespoons fresh or bottle lemon juice
3 1/2 cups granulated sugar
1 pouch Certo liquid pectin

To make watermelon juice, roughly chop watermelon. You’ll need about 6 cups of chopped melon to produce about two cups of juice. Run melon through a food mill (if you have one), or crush and then strain through a fine mesh sieve to remove any seeds or pulp. Prepare canner and wash/sterilize 8 4-ounce canning jars. Keep jars in hot (not boiling) water until ready to use. Combine watermelon juice, lemon juice, and sugar in a 6 to 8-quart nonreactive saucepan. Bring to a full roiling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe the rims clean and top with lid; screw on ring until finger tight. Process in a boiling water bath for 7 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 1 month. 6-7 4oz. Jars

Cranberry Compote

Cranberry Compote

orange-cranberry-compote_400x4001 (12-ounce) bag fresh cranberries
1 1/2 cups plus 2 T. water, divided
1/2 cup plus 2 T. sugar
1 tsp. orange zest
1/4 cup fresh orange juice
1 T. cornstarch

In a medium saucepan over medium-high heat, combine the cranberries, 1 1/2 cups water, sugar, orange zest, and orange juice. Cook until cranberry skins begin to split, about 5 to 10 minutes. Using a potato masher, crush cranberries until no whole berries remain. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes. In a small bowl, combine remaining 2 T. water and cornstarch, and stir until smooth. Pour into the cranberry mixture and cook for 6 minutes. Remove from heat, and cool for 15 minutes before serving.

Preserved Lemon Hummus

Preserved Lemon Hummus

Goodie-Godmother-Preserved-Lemon-Hummus1 preserved lemon, rinsed under cold water, pulp and rind roughly chopped
1/2 C. sesame tahini
2 T. miso paste
2 cloves garlic, peeled
1/4 tsp. cayenne pepper
4 T. olive oil
1 16-ounce can chickpeas (keep the liquid)

Combine the lemon, tahini, miso, garlic, cayenne, olive oil, chickpeas, and 4 T. of chickpea liquid in a blender or food processor. Blend until smooth. Add more chickpea liquid if necessary to get to a good, silky consistency. I predict you will taste this to see that it is the right consistency, and then you will eat most of it out of the blender. This is that kind of hummus.

Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

1-rotel-canned-tomato-salsa-recipe-mountain-mama-cooks-2 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 tsp. honey (do not leave this out!  It makes the salsa taste like restaurant salsa!)
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Queso Blanco

Queso Blanco

queso1 cup monterey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.