dukat76 | August 29, 2008
Chipotles en Adobo (Chipotle Peppers in Adobo Sauce)
This is the way to make your own "canned" chipotles en adobo.
1 packed cup (2 ounces) stemmed chipotle chiles2 tablespoons finely chopped onion4 tablespoons catsup1 teaspoon minced garlic1/4 cup cider vinegar3 cups water1/2 teaspoon salt
Put all ingredients in a non-reactive saucepan over medium heat and bring the liquid [...]
dukat76 | August 26, 2008
Gourmet Mayonnaise
Source: Kraft Mayonnaise jar
Cajun Mayonnaise1 cup Kraft Mayonnaise 1 teaspoon red pepper 1/2 teaspoon paprika1/2 teaspoon garlic1/2 teaspoon chili powder1/2 teaspoon onion powder 1/4 teaspoon black pepper1/4 teaspoon nutmeg
Herb Mayonnaise1 cup Kraft Mayonnaise 1 teaspoon oregano1 teaspoon basil 1/2 teaspoon garlic powder 1/4 teaspoon black pepper
Tex-Mex Mayonnaise1 cup Kraft Mayonnaise1 teaspoon cumin 1/2 teaspoon [...]
dukat76 | August 25, 2008
Seafood Cocktail Sauce
1 cup tomato catsup1/3 cup lemon juice1 tablespoon Worcestershire sauce1 tablespoon grated onion1 tablespoon grated green bell pepper
Combine all ingredients, mix well, and allow to rest for at least 1 hour so the ingredients blend. Chill thoroughly before serving. Store in the refrigerator in a sterilized glass jar for up to 6 months. [...]
dukat76 | August 24, 2008
Red Chile Wash
You can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.
1 cup dried New Mexico Red Chile Pur?e2 tablespoons honey1 tablespoon Dijon mustard1/2 teaspoon dried Mexican oregano, crumbled2 garlic cloves, peeled and pressed1/2 teaspoon ground toasted cumin seeds
Mix all ingredients together, then [...]
dukat76 | August 24, 2008
Champagne Mustard
2 cups champagne1 cup chopped onion2 cloves garlic, minced4 ounces dry mustard2 tablespoons honey1 tablespoon vegetable oil2 teaspoons saltFew drops hot pepper sauce
Combine wine, onion and garlic in small saucepan; heat to boiling, turn down heat and simmer 5 minutes. Cool and strain. Place dry mustard in another pan and slowly add cool wine [...]
dukat76 | August 21, 2008
No-Cholesterol Mayonnaise
1/3 cup Egg Beaters or similar egg substitute (at room temperature)3/4 teaspoon salt (optional)1/2 teaspoon dry mustard1/4 teaspoon paprika1/8 teaspoon cayenne2 tablespoons lemon juice1 cup olive oil, vegetable oil, or a combination
Combine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. With processor [...]
dukat76 | August 20, 2008
Sauce for Lamb
Try this over lamb steaks or shoulder chops.
4 tablespoons butter1 medium stalk celery, chopped1 medium carrot, chopped1/2 medium onion, chopped2 cloves garlic, chopped1 teaspoon pickling spices1/4 teaspoon rosemary4 ounces tomato paste1/4 cup beef bouillon1/4 cup red wineJuice of 1 lemon1/4 teaspoon nutmeg4 tablespoons cold butter2 egg yolks, well beaten
In a heavy skillet melt [...]
dukat76 | August 17, 2008
Jalapeno Mustard
1/3 cup Colman’s dry mustard1/3 cup cider vinegar 2 teaspoons yellow mustard seeds2 eggs1/2 cup beer or water2 tablespoons minced pickled jalape?os, plus 2 tablespoons jalape?o pickling liquid1 1/2 tablespoons molasses1 tablespoon minced onion1/2 teaspoon salt
In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, [...]
dukat76 | August 17, 2008
Hunter’s Sauce for Wild Duck
1 cup red currant jelly1 teaspoon dry mustard1/2 teaspoon Worcestershire sauceJuice of 2 lemons1 tablespoon prepared horseradish sauce1 cup dry red wine
Combine ingredients in a small, heavy saucepan and bring to a boil. Simmer slowly until slightly thickened.
dukat76 | August 15, 2008
Apricot Mustard Sauce
Submitted to RGM by Gil (I LOVE TO COOK) Ehret
1/2 cup apricot preserves2 tablespoons Dijon-style mustard
Force the preserves through a fine sieve into a small bowl and stir in the mustard. Transfer the sauce to a portable container and serve at room temperature.
Yield: 1/2 cup
