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Category: Condiments & Extras

Garlicky Mayonnaise Recipe

Garlicky Mayonnaise Recipe

1 large fresh egg & 1 large fresh egg yolk (preferably free-range or homegrown!)

1 T. fresh lemon juice

1 T. white balsamic vinegar -or- white vinegar

1 tsp. dry mustard

1 tsp. salt

1/2 tsp. sugar or agave sweetener

2-3 large garlic cloves

2 C. canola oil

 

Method: In the bowl of a food processor or in a blender, process all the ingredients except the oil until garlic is thoroughly incorporated. With the machine running, very, very slowly add the oil in a thin stream. If the oil ever begins to pool on the surface, stop drizzling and allow it to incorporate before resuming. Transfer to a container and keep refrigerated. The mayonnaise is wonderful as a dip, with fish, with meats, and on sandwiches. Thin it with more oil to a pourable consistency to use as a salad dressing.

Ginger Dressing

Ginger Dressing

Ginger Dressing

 

The open-air Tahitian Terrace sat adjacent to Walt Disney’s Enchanted Tiki Room in Disneyland, on the riverbanks of the Jungle Cruise: this sweet dressing was a notable highlight from its menu. The fresh, peppery ginger adds a nice kick, balancing a dressing that complements any greens.

 

7 tablespoons red wine vinegar

5 tablespoons vegetable oil

3 tablespoons minced fresh ginger

1 teaspoon garlic salt

1/2 crushed pineapple

3 tablespoons sugar

 

Combine vinegar, oil, and ginger in a blender and blend on high for 15 seconds. Add remaining ingredients and blend another 15 seconds. Refrigerate until ready to use.

Wild-Mushroom Gravy

Wild-Mushroom Gravy

Pan drippings
2 C. water
3/4 C. thinly sliced shallots
1/2 C. thinly sliced carrot
1 turkey neck
1 C. sliced button mushrooms
1 C. thinly sliced shiitake mushroom caps (about 3 1/2 oz.)
5 T. all-purpose flour
1 tsp. red currant jelly
1/4 tsp. black pepper

Place a large zip-top plastic bag inside a 4-C. measure. Pour drippings from turkey roasting pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 C., stopping before fat layer reaches opening. Reserve 2 T. fat in bag; set aside. Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid through a sieve over a bowl, reserving 3/4 C. cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to defatted 2 C. drippings in 4-C. measure. Heat reserved 2 T. fat in a medium saucepan over medium heat. Add mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in jelly and pepper.

Yield: 3 C.
Serving size: 1/4 C.

Calories: 43
Fat: 2.5g
Fiber: .3g

Fresh-Pear Chutney

Fresh-Pear Chutney

1 C. chopped red onion
1/3 C. packed brown sugar
1/4 C. currants
1/4 C. rice vinegar
1/2 tsp. crushed red pepper
1/2 tsp. minced peeled fresh ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
3 C. chopped peeled pear

Combine first 8 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 10 minutes. Place in a medium bowl; stir in pear.

Yield: 3 C.
Serving Size: 1/4 C.

Calories: 55
Fat: .2g
Fiber: 1.5g

Charmoula

Charmoula

1/4 C. parsley sprigs
1/4 C. cilantro sprigs
1 T. fresh lemon juice
1 T. olive oil
1/2 tsp. ground cumin
1/4 tsp. grated peeled fresh ginger
1/8 tsp. paprika
Dash of ground red pepper
1 small garlic clove

Place all ingredients in a food processor or blender; process until smooth, and set aside.

Yield: 2 servings
Calories: 71
Fat: 7g
Fiber: .8g

Pineapple Salsa

Pineapple Salsa

1/2 C. finely chopped fresh pineapple
1/4 C. finely chopped red bell pepper

1/4 C. diced red onion
1 green onion, thinly sliced
2 T. lime juice
1/2 jalapeño pepper* seeded and minced
1 T. chopped fresh cilantro or fresh basil

Combine all ingredients in small nonmetallic bowl. Serve at room temperature.

Garlicky Hoisin Sauce

Garlicky Hoisin Sauce

This recipe goes with Garlicky Hoisin Beef

1 1/2 T. olive oil
3 T. minced scallion (white parts only)
2 T. minced garlic
1 tsp. crushed red pepper flakes (optional)
3/4 C. hoisin sauce (available in the Asian-food aisle of most supermarkets)
1/2 C. water
1 1/2 T. soy sauce
1 1/2 T. sugar

Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds. Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

Yield: 4 servings
Calories: 180
Fat: 6.8g
Fiber: 1g

Bleu Cheese Herb Butter with Walnuts

Bleu Cheese Herb Butter with Walnuts

1/2 lb. Butter, unsalted, softened

1 T. chives, fresh, chopped

1 T. thyme leaves, fresh, chopped

1 tsp. garlic, fresh, minced

1/4 tsp. black pepper, fresh, ground

1/4 C. bleu cheese crumbles (recommend Maytag)

3 T. walnuts, toasted, chopped

 

In a mixer, whip butter at medium speed until smooth and light and add in chives, thyme, garlic and pepper to butter. Beat until combined, about 5 minutes. Stir in bleu cheese and walnuts and beat for 1 minutes until well combined. Remove butter from bowl and spoon onto parchment paper. Roll into a log, using edge of backing sheet to form a tight log. Chill for 2 hours before serving.   Excellent on a grilled steak.

Tomato-Basil Sauce

Tomato-Basil Sauce

This flavorful, yet basic, sauce embodies the simple, rustic elegance of classic Italian cooking at its best. It is used in a wide range of Italian dishes, including soups, pastas, baked dishes, risotto and, of course, pizzas, to which it adds a deeper, more fully developed flavor than the uncooked tomato sauce at left. If you find that your tomatoes lack a good balance of sweetness and acidity, add a few pinches of sugar to bring out their natural sweetness.

 

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

12 plum (Roma) tomatoes, peeled, seeded and chopped, or 1 can (28 oz) plum (Roma) tomatoes, chopped, with their juices 

8 large fresh basil leaves, coarsely chopped

Salt and freshly ground pepper

 

In a large frying pan over medium heat, warm the oil. Add the garlic and sauté for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes.  Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15 to 20 minutes. Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 days.

Genovese Pesto

Genovese Pesto

Few sauces represent a season as perfectly as this summer sauce from Liguria. The distinct flavors of basil and garlic, mellowed with Italian Parmesan, give it a versatility matched by few other sauces. It can be used for pasta and pizza, spread on crostini and panini, even used as a marinade for roasted meats. Vary the amount of olive oil according to your own preferences: use less for a light, fluffy texture and more for a denser, heavier and more flavorful sauce.

1/4 cup pine nuts or walnuts

2 cups firmly packed fresh basil leaves

4-6 cloves garlic

1/2-1 cup extra-virgin olive oil

1/4 cup freshly grated Italian Parmesan cheese

1/4 cup freshly grated Italian pecorino romano cheese 

Preheat an oven to 350 degrees F.  Spread the nuts in a single layer on a baking sheet. Place in the oven until lightly toasted and fragrant, about 8 minutes. Remove from the heat and let cool. In a food processor fitted with the metal blade or in a blender, combine the basil and garlic and pulse until finely chopped, scraping down the sides of the bowl as necessary. With the motor running, add 1/2 cup of the olive oil in a slow, steady stream. Scatter the cheeses over the top, then pulse until the cheeses are absorbed. Again with the motor running, slowly add the remaining oil and process until creamy. Season to taste with salt and pepper, add the nuts and pulse just until the nuts are coarsely chopped. Use immediately, or pour into a container and top with a thin layer of olive oil. Cover tightly and refrigerate for up to 4 days.

Uncooked Tomato Sauce

Uncooked Tomato Sauce

This simple sauce is the traditional topping on a Neapolitan pizza and suits a wide range of pizza preparations. It is light on the palate and fulfills its role as an undernote to pizza, allowing the additional toppings to stand out. If you are using canned tomatoes, look for the sweetest ones you can find. Taste them out of the can and, if they are a bit too acidic, add a pinch of sugar.

 

8 ripe plum (Roma) tomatoes or 1 can (16 oz) plum (Roma) tomatoes with their juices 

1 tablespoon extra-virgin olive oil

salt and freshly ground pepper

 

Fit a food mill with the coarse or medium blade and place over a small mixing bowl. Pass the tomatoes through the mill into the bowl. Alternatively, use a food processor: Peel the fresh tomatoes, if using. Place the fresh or canned tomatoes in a food processor fitted with the metal blade and pulse to form a coarse purée. Add the olive oil and season to taste with salt and pepper. Use immediately, or transfer to a tightly covered container and refrigerate for up to 2 days. Makes about 1 1/2 cups, enough for six 9-inch pizzas

Lemon Beurre Blanc

Lemon Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. Lemon Juice

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.

Chive Beurre Blanc

Chive Beurre Blanc

2 shallots, peeled and finely sliced

1 T. white wine vinegar

2 T. lemon juice

4 T. white wine

1 T. cold water

8oz salted butter, cut into cubes

Plenty of finely snipped chives

 

Place the finely sliced shallots, wine vinegar, lemon juice and white wine in a saucepan. Bring to the boil and reduce the liquid until you have about 2 T. Add the cold water and reduce again until you have 1 T. liquid. Turn the heat down and, over a low heat, slowly whisk in the butter, about 25g (1oz) at a time. The sauce will emulsify (thicken and lighten in color). Once all the butter has been added, remove the pan from the heat, then pass the sauce through a sieve into another saucepan. Set aside until needed, but do not refrigerate or the sauce will separate. To serve, gently reheat the sauce, stirring continuously and add the finely snipped chives.

Tangy Lemon-Caper Dip

Tangy Lemon-Caper Dip

1 8-oz.carton light sour cream

1/2 C. plain low-fat yogurt

1 T. drained capers, finely chopped

2 tsp. snipped fresh dill or thyme or 1/2 tsp. dried dill or dried thyme, crushed

1/2 tsp. finely shredded lemon peel

Finely shredded lemon peel (optional)

Fresh dill or thyme (optional)

Assorted vegetable dippers

 

In small bowl stir together sour cream, yogurt, capers, the 2 tsp. snipped dill, and the 1/2 tsp. lemon peel. To serve, top with additional lemon peel and additional fresh dill or thyme. Serve with vegetable dippers.

Tomato Beurre Blanc for Seafood

Tomato Beurre Blanc for Seafood

1 C. fish stock, preferably homemade

1 C. dry white wine

1 ripe medium-size tomato, seeded and finely chopped

2 T. finely chopped fresh basil

3/4 C. plus 2 T. (1-3/4 sticks) unsalted butter, cut into small pieces

Salt and freshly ground black pepper, to taste

2 tsp. fresh lemon juice

1 T. snipped fresh chives

 

Heat the stock, wine, tomatoes, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 C.. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.

Rosy Beurre Blanc

Rosy Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

2 T. Cream

1 T. Tomato Paste

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the vinegar and reduce a glace. Stir in cream and tomato paste; reduce mixture by 1/3. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.

Beurre Blanc

Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos

Hot Tomato Vinaigrette

Hot Tomato Vinaigrette

2 C. broth (either vegetable or chicken)

1/4 C. finely chopped shallot

1 clove garlic, peeled, crushed and chopped

5 T. extra-virgin olive oil

4 ripe Roma-style tomatoes, seeded and chopped

1 fresh thyme sprig

2 T. lemon juice

1 T. water

4 T. butter

2 T. balsamic vinegar

2 T. red wine vinegar

Salt and pepper to taste

 

Simmer the broth in a pan until it has been reduced to 1/2 C.. (Tip: to determine what level the broth will be at when it has reduced to 1/2 C., first fill the pan with 1/2 C. of water, then stick a chopstick or knife into the liquid and mark the level it reaches on the chopstick or knife.) In a skillet, sauté the shallot and garlic in 1 T. of the olive oil over medium low heat. Add the tomatoes and sprig of fresh thyme and cook until the all of the liquid from the tomatoes has evaporated. Meanwhile, prepare the “beurre fondu” by heating the lemon juice and water, then whisking in the butter. Scrape the tomato (coulis) mixture into a blender. Add the broth reduction, the balsamic vinegar and the red wine vinegar and blend briefly, just to puree the tomatoes. Scrape the mixture into a small bowl, then whisk in the “beurre fondu” and remaining 4 T. of olive oil. Adjust the sauce’s seasonings by adding additional vinegar, olive oil, a bit of butter and salt and pepper to taste. Delicious with seafood.

G & G’s Club Pimento Cheese Spread

G & G’s Club Pimento Cheese Spread

1 cup Duke’s mayonnaise

½ cup sour cream

½ cup cream cheese

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. hot sauce

½ tsp. garlic, minced

2 lbs. white cheddar cheese, shredded

2 cups piquillo peppers, diced and drained

¼ cup pickled red onions (recipe follows)

1 bunch chives, thinly sliced

Pinch black pepper

 

pickled red onions (Yield: ¼ cup)

 

¼ cup water

¼ cup apple cider vinegar

¼ tsp. salt

¼ tsp. sugar

¼ cup red onions, diced

 

Make the pickled red onions: In a small pot, bring water, vinegar, salt, and sugar to a boil, then pour in the red onions. Cover with a paper towel to keep the onions submerged, and pickle for at least ten minutes. Drain the onions and let cool. Pickled onions can be made up to one month in advance. Refrigerate in an airtight container. In a food processor, puree mayonnaise, sour cream, cream cheese, Dijon mustard, Worcestershire sauce, hot sauce, and garlic.  Transfer mixture to a large mixing bowl and add remaining ingredients. Mix until thoroughly incorporated.

Ways to use:

1. Serve on small baguette rounds
2. Spread on half and English muffin and broil until cheese bubbles
3. Add to a grilled burger
4. Tuck it inside a baked potato
5. Add to a BLT
6. Pimento Grilled Cheese Sandwich
7. Add a dollop to the top of a small biscuit, garnish with a bit of prosciutto and a piece of baby arugula or microgreens
8. Replace some of the mayo in deviled eggs with pimento cheese
9. Spread on celery sticks

Lemongrass Beurre Blanc

Lemongrass Beurre Blanc

1 C. white wine vinegar

2 medium shallots, peeled and minced

2 stalks lemongrass, thinly sliced

1 C. unsalted butter, cut into tablespoons

Salt and white pepper to taste

1/4 C. rice wine vinegar

1 C. white wine

3 T. heavy cream

 

Combine both vinegars, wine, shallots and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few T. at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.

Apple- Currant Chutney

Apple- Currant Chutney

2 C. chopped tart apples 

2 C. fresh red currants 

2 C. chopped green tomatoes 

1 C. chopped onions 

1/2 C. honey 

1/2 C. cider vinegar 

1/2 C. water 

2 tsp. minced garlic 

2 tsp. brown or yellow mustard seeds 

1 serrano pepper, chopped (wear plastic gloves when handling) 

1 tsp. grated fresh ginger 

1 lime  

 

In a large saucepan, combine the apples, currants, tomatoes, onions, honey, vinegar, water, garlic, mustard seeds, pepper, and ginger. Bring to a boil over medium-high heat. Slice the lime into 4 lengthwise wedges. Cut each wedge into thin crosswise slices. Add to the saucepan. Reduce the heat to medium low. Simmer the mixture until the apples are tender and the mixture thickens slightly, about 15 to 20 minutes. Cool, then refrigerate in a covered container for several days to allow the flavors to develop.

Peanutty Spread

Peanutty Spread

1 cup silky tofu, drained (about 9 ounces)
1/3 cup peanut butter
4 teaspoons honey
2 teaspoons lime juice

Place all ingredients in jar of blender or bowl of food processor. Blend or process until smooth. Add a few teaspoons of water if necessary. Store in refrigerator

Yield: 1 ½ cups; 12 (2-tablespoon) servings
Calories: 67
Fat: 5g
Fiber: .5g

Tangy Mustard-Tahini Sauce

Tangy Mustard-Tahini Sauce

2/3 cup Dijon mustard
1/2 cup tahini
1/2 cup soft silken tofu
1/3 cup fresh lemon juice

Combine all ingredients in a blender and blend until smooth. For a thinner sauce, add 1 to 2 tablespoons water. Pour into an airtight container and refrigerate.

Yield: 2 cups; 32 (1-tablespoon) servings
Calories: 31
Fat: 2g
Fiber: 0g

Cilantro Pesto Dip

Cilantro Pesto Dip

1/3 C. walnuts
1 large bunch cilantro, leaves and stems intact
1 garlic clove, peeled
1/4 C. extra-virgin olive oil
3 T. reduced-fat sour cream
2 tsp. fresh lemon juice
1/4 tsp. salt

Heat oven or toaster oven to 275F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.

Yield: 8 servings
Serving Size: 1 T.

Calories: 100
Fat: 10g
Fiber: 0g

Easy Pickled Carrots

Easy Pickled Carrots

1 32-oz. jar pickles
1 1/2 lb. slender carrots, peeled

Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

Yield: Makes 12 to 16 servings
Calories: 13
Fat: 0g
Fiber: 1g

Ghoul’s Breath Dip

Ghoul’s Breath Dip

1 lb. firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 C. finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 T. minced fresh cilantro
3 T. fresh lemon juice
1/8 tsp. hot pepper sauce, or to taste
1 C. fat-free sour cream

In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with raw vegetables.

Yield: 4 Cups
Serving Size: 1/2 C.

Calories: 24
Fat: 0g
Fiber: 0g

Cook’s Illustrated Fool Proof Pie Dough

Cook’s Illustrated Fool Proof Pie Dough

2 1/2 C. unbleached all-purpose flour, divided

1 tsp. salt

2 T. sugar

1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices

1/2 C. cold vegetable shortening, cut into 4 pieces

1/4 C. each cold vodka and cold water

 

In food processor, pulse 1 1/2 C. flour, salt and sugar until combined, about two 1-second pluses. Add butter and shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 C. flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4- inch disc. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Yield: 1 (9-inch) double crust

Pear Butter

Pear Butter

9 red or green Bartlett pears, sliced

1 cup pear cider

1/2 cup brown sugar

1/2 cup sugar

1/2 teaspoon ginger

1/2 teaspoon cardamom

1/2 teaspoon allspice

1/4 teaspoon mace

 

Place all ingredients in a slow cooker. Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool completely then pour into the food processor and puree. Pour into clean glass jars. Refrigerate. Makes about 4 cups.

Spicy Soy Dipping Sauce

Spicy Soy Dipping Sauce

1/3 cup soy sauce

1/3 cup rice wine vinegar

1/3 cup scallions, greens only, 1/8 inch slice

1 tablespoon toasted sesame oil

1 tablespoon sambal-oelek (See Below)

 

In a small bowl, combine the soy sauce, vinegar, scallions, sesame oil and sambal-oelek. Use immediately or store.

 

sambal-oelek :  There are many hot chile pepper pastes used as table condiments in China and Southeast Asia; sambal oelek is the most common and most popular. Containing chiles, salt, vinegar and sometimes garlic and tamarind, the fiery paste gives food a powerful flavor boost.

 

Alternate:

 

1/4 cup vegetable stock

1/2 cup light soy sauce

1 tablespoon rice wine or dry sherry

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar or honey

1 teaspoon hot oil

 

Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.

Fresh Northwest Cherry Salsa

Fresh Northwest Cherry Salsa

1 C. pitted Northwest fresh sweet cherries

2 T. chopped fresh basil

2 T. finely chopped green peppers

1 tsp. lemon juice

1/4 tsp. each Worcestershire sauce and grated lemon peel

1/8 tsp. salt

Dash bottled hot pepper sauce

 

Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Makes 2 servings.

 

Sweet Chili Sauce

Sweet Chili Sauce

1 (7-ounce) bottle hot chili sauce with garlic

1/2 cup water

1/2 cup rice wine vinegar

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons chili paste

 

Stir together all ingredients until blended. Chill until ready to serve.

 

Hot Walla Walla Sweet Artichoke Dip

Hot Walla Walla Sweet Artichoke Dip

1 (225 ml.) jar Walla Walla Sweet Onion Mustard

1 (8 oz.) package cream cheese, softened

1 1/2 C. mayonnaise

1 (14 oz.) can artichoke hearts, drained

1 3/4 C. grated parmesan or romano cheese

 

Beat cream cheese at medium speed with an electric mixer until smooth. Mash artichoke hearts and add to cream cheese. Stir in mayonnaise, Walla Walla Sweet Onion Mustard and cheese. Spoon into a greased or sprayed baking dish. Bake, uncovered, at 350 degrees for about 20 minutes or until heated through. Serve with assorted crackers such as Roasted Garlic & Rosemary or Toasted Sesame Wisecrackers

Manny’s Sweet and Sour Pasta Sauce

Manny’s Sweet and Sour Pasta Sauce

3 cloves Garlic

2 pinches Red Pepper Flakes

1 small White Onion, minced or grated

1 28oz. can Crushed Tomatoes

1 15oz. can Diced Tomatoes

Handful Jumbo Pitted Green Olives

Handful pitted Black oil-cured Olives

3-4 T. Golden Raisins

10-15 Basil Leaves, roughly cut or torn

Handful Flat Leafed Parsley, chopped

1 lb. Penne Pasta

Handful Pine Nuts, toasted

Cook pasta al dente. Meanwhile, heat garlic, red pepper flakes, and oil in a deep skillet over medium heat until the garlic speaks. Add minced onion and cook a couple of minutes. Add tomatoes, olives, raisins, basil and parsley. Bring to a boil. Reduce heat to low and let simmer while pasta cooks. Drain pasta, toss with sauce. Top with pine nuts and serve.

Olive & Onion Tapenade

Olive & Onion Tapenade

1 T. olive oil
1 C. chopped onion
2 tsp. chopped fresh or 1/2 tsp. dried thyme
4 garlic cloves, finely chopped
1/4 C. dry white wine
2 T. white wine vinegar
1-2/3 C. chopped pitted green olives
1/3 C. pitted picholine olives (about 15 olives)
1/4 tsp. freshly round black pepper

Heat the oil in a saucepan over medium heat. Add onion, cook 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2-3 minutes, stirring frequently. Stir in wine and vinegar. Bring to a boil, reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally. Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.

Yield: 1 3/4 C.
Serving Size: 1 T.

Calories: 19
Fat: 2g
FIber: 0g

Texas Signature Steak Rub 2000

Texas Signature Steak Rub 2000

1/2 C. brown sugar
1/4 C. granulated sugar
2 T. dark chili powder
2 T. paprika
1 T. dry Mexican oregano
1 T. dry thyme
1 T. dry sweet basil
2 tsp. dry mustard
1 tsp. cayenne pepper
2 T. granulated garlic

Mix all ingredients together thoroughly. Generously rub on steak and grill as usual.

Dried Tomatoes

Dried Tomatoes

7 – 8 lb. firm, ripe Roma Tomatoes
1 T. Italian Seasoning
2 tsp. Salt

Rinse tomatoes and wipe off moisture. Cut off the stem and the hard portion of the core underneath the stem. Halve the tomatoes if they are less than 2″ long. Quarter them if they are larger. With the tip of a knife or index finger, scrape out most of the seeds without removing any pulp. Arrange the tomatoes, cut surface up, on nonstick cookie sheets. Combine the Italian seasoning and salt and sprinkle over the tomatoes. Dry the tomatoes with one of the following methods. They are done when dry, but still slightly pliable, about the texture of a dried apricot.

Oven-drying: Bake in 170 degree oven for 3 hours. Leave the oven door open about 3 inches to allow moisture to escape. After 3 hours, turn the tomatoes and press flat with hand or spatula. Continue drying, turning and pressing every few hours, until the tomatoes are dried. This could take as long as twelve hours, depending on the on the moisture content of the tomatoes.

Dehydrator Method: Place the tomatoes onto dehydrator trays. Adjust dehydrator to about 140 degrees. After about 4 or 5 hours, turn the tomatoes over and press flat. After a couple more hours, turn tomatoes back over and continue drying. Total drying time should be about 8 hours.

Serving Size: 1/2 Tomato
Calories: 20
Fat: 0g
Fiber: .8g

Garlic Infused Oil

Garlic Infused Oil

2 – 3 heads of Garlic (about 30 cloves), finely minced
3 C. Virgin Olive Oil

You can add the garlic to a food processor instead of mincing by hand. Add garlic to a saucepan, add the oil, and heat over medium heat until you begin to see tiny ubbles starting to drift up from the bottom of the pan. Reduce heat to low and let it steep for 2 hours. Don’t let the oil simmer or the garlic may develop a bitter flavor. After two hours remove the pan from heat and allow to cool to room temperature (about 30 minutes). Pour oil through a fine mesh seive lined with cheesecloth or coffee filters into clean sterilized jar(s) and cap. Well-strained oil will keep at room temperature indefinitely, but may also be stored in the refigerator for optimal storage. It will turn cloudy when chilled, but clears up once returned to room temperature. Note: it is very important that no garlic bits are left in the oil in order to safely store it at room temperature.

Chili Variation: Instead of garlic use 3 C. finely minced chilis (use a single kind or a variety from mild to hot, as your taste dictates). Follow directions for garlic. Recommended that you wear gloves when handling fresh chilis

Yield: 48 servings
Serving Size: 1 T.
Calories: 105

Tropical Salsa

Tropical Salsa

1 C. finely diced fresh pineapple
1 large ripe mango, peeled, seeded, and finely diced
1/2 C. finely diced tomatillos
1 small jalape�o chile pepper, seeded and minced
Grated zest and juice of 1 lime
1/4 C. minced red onion
2 T. minced cilantro
1 tsp. olive oil

Combine all ingredients in a glass bowl. Let stand at room temperature for at least 15 minutes before serving.

Yield: 4 servings
Calories: 75
Fat: 2g
Fiber: 2g

Green Mayonnaise

Green Mayonnaise

2 C. Cooked packed fresh Spinach leaves, cooked, drained and finely chopped
1 tsp. Dijon Mustard
1 tsp. Lemon Juice
1 T. minced fresh Parsley
1 tsp. minced fresh Chives
1 1/2 tsp. minced Tarragon (or 1/2 tsp. dried)
2 C. reduced fat Mayonnaise

To make mayonnaise combine all ingredients in a blender and process until smooth.

Yield: 2 1/2 C.
Serving Size: 2 T.

Calories: 70
Fat: 7g
Fiber: 0g

Red Bell Pepper Sauce

Red Bell Pepper Sauce

2 large red bell peppers
1 T. olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 jalapeo chili, seeded, minced
1 cup low-salt vegetable broth

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saut until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and vegetable broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

Yield: 2 1/3 C.
Calories: 200 (entire recipe)
Fat: 13.5g (entire recipe)
Fiber: 3.9g (entire recipe)