Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Nuoc Mam : the single most important sauce of Vietnamese cuisine. It is prepared (mostly commercially) by layering fish and salt in barrels and allowing them to ferment. The first liquid that oozes off naturally is considered to be of high quality. The liquid that results after pressing the fermented mixture is stronger in color, flavor and odor and is considered to be of lower quality. This sauce is as common as salt and pepper is to the western table. No dish is complete without at least a little Nuoc Mam, but each diner adds more, according to taste.
--------------------
I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
1 Large Lemon , thin skinned 1 Tblsp salad oil, I use peanut or sesame 1 Cup chicken broth 7 Tblsp sugar 3 Tblsp lemon juice salt, to taste 1 Tblsp Cornstarch 1 Tblsp Water
Cut lemon into thin slices, discard any seeds and end pieces. In a small pan, heat salad oil over medium-high heat. Add lemon slices and stir-fry for 30 seconds. Add chicken broth , sugar, lemon juice, and salt . Simmer for 2 minutes. Blend cornstarch and water to make a paste. Pour into sauce and cook, stirring, until sauce bubbles and thickens slightly. Pour over chicken just before serving.
SOURCE EMERIL 2 tables olive oil 6 cups coarsely chopped onions 4 jalape with stems and seeds chopped 2 tables minced garlic 2 teaspo freshly ground pepper 4 cans anchovy fillets 1/2 teaspo whole cloves 2 tables salt 2 whole medium lemons skin and pith removed 4 cups dark corn syrup 2 cups Steen's Pure Cane Syrup 2 quarts distilled white vinegar 4 cups water 3/4 pound fresh horseradish peeled and grated
Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan. Heat to boil; and simmer 10 minutes. Fill hot jars, leaving 1/2-inch headspace.
Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR CHILI SALSA IN A BOILING-WATER CANNER
Process Times at Altitudes of Style of
Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft. Hot Pints 15 min. 20 25
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Creole Barbecue Sauce
SOURCE Just Dutch Oven Recipes
2 c Water 2 c White vinegar 1/2 c Butter or margarine 1/2 c Sugar 1/4 c Worcestershire sauce 1/4 c Catsup 2 dr Hot sauce 1 lg Purple onion; chopped 6 Stalks celery; chopped 1 Lemon; thinly 8liced 1 Bay leaf 1 tb Salt 2 tb Ground red pepper 2 tb Celery seeds 1 ts Garlic salt 1 ts Dry mustard 1 ts Pepper
Combine all ingredients in a Dutch oven, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Use sauce for basting, or serve with beef, pork, or chicken.
Makes about 7 cups.
Just Dutch Oven Recipes is located at www.justdutchovenrecipes.com
60 g light brown sugar 4 tablespoon vinegar 3 tablespoon tomato puree 2 level tablespoon cornflour 3 tablespoon worcestershire sauce 1 medium onion(s) 2 teaspoon corn oil 3 ring pineapple, in juice 1 pint water 1 pinch salt 1 serving pepper
Instructions
Blend vinegar, sugar, tomato puree, cornflour and worcester sauce with water. Put into saucepan and heat until thickened. Add oil, pineapple (chopped) plus juice and onion. Cook for a few mins.
I love this BBQ sauce and normally cook it with pork.
Ingredients
2 tablespoon rapeseed oil 2 medium onion(s) 2 tablespoon tomato puree 5 pint water 2 tablespoon light brown sugar 2 tablespoon vinegar 1 teaspoon worcestershire sauce 1 teaspoon Colmans English Mustard Powder 1 g dried mixed herbs 1 pinch salt 1 serving pepper 1 level tablespoon cornflour
Instructions
First fry meat in the oil for 5 to 8 mins. Transfer to a plate. Add onions to pan and fry for 5 mins. Stir in remaining ingredients and bring to boil. Return meat to pan and simmer for 20 mins. Remove meat and thicken with cornflour.
Sorry, but all my sauces come from the sauce aisle in the grocery store.
--------------------
Mike F.
May the Irish hills caress you. May her lakes and rivers bless you. May the luck of the Irish enfold you. May the blessings of Saint Patrick behold you.
Ingredients: 1 cup Jack Daniel’s Old No. 7 Brand (or favorite Whiskey) 1 cups vinegar 2 tablespoons fresh lime juice ½ cup ketchup 1 tablespoon yellow mustard ½ cup Worcestershire sauce ½ cup A-1 Steak Sauce 3 teaspoons sea salt 1 tablespoon paprika 2 tablespoons crushed red pepper (optional) ¼ cup red onion ¾ cup brown sugar ¼ cup honey ¼ cup molasses
Directions: In a sauce pan on low heat simmer whiskey, vinegar and lime juice. Start adding ketchup, mustard, Worcestershire, and A-1 sauce to the pan, stirring often. Add salt, paprika and crushed red peppers (optional) and red onion, stirring often. Add brown sugar, honey and molasses, stirring often. Do not let sauce burn, it can thicken, but not too thick it should be the same consistency as store bought BBQ sauce, but much tastier. If sauce begins to thicken too much use a white grape juice or all else water to thin it out a little at a time. Sauce will thicken on its own after cooling.