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> Sauces, BBQ, sweet sauces ,to dipping sauces
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Shadows 
Posted: 07-Feb-2005, 01:53 PM
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This hot sauce is from Tunisia:

Recipe Name: HARISSA
Category: SAUCES
Serves: 8

1 Cup dried red chile peppers
2 Tsp. Salt
2 cloves Garlic, peeled
About 2 tbls lemon juice
1 Tsp. ground cumin powder
Olive Oil

The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce.

Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad.

Be careful it is HOT!


Place the chiles in a medium saucepan and cover with cold water.

Place over high heat and let the water come to a boil.

Remove from heat and let sit for about an hour.

Drain the chiles and place in a blender or food processor along with the salt and garlic.

Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.)

Once the mixture is thoroughly blended, remove and place in a small glass jar.

Stir in the cumin and smooth the mixture down.

Pour enough olive oil over the "harissa" to completely cover the top.

Cover and refrigerate.

Makes about 1/2 cup


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Shadows 
Posted: 07-Feb-2005, 03:22 PM
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Recipe Name: SHADOW"S BARBECUE SAUCE
Category: SAUCES
Serves: 8

SOURCE THIS RECIPE COMES FROM SHADOWS
1 1/4 cups tomato paste or catsup (good with either or mixtur
1 cup water
1/2 cup onion chopped
juice of one lemon
1/4 cup beer
1 teaspo salt
1 teaspo chili powder
1/3 cup Worcestershire sauce
2 big dashes of hot sauce such as Tabasco
1/4 cup vinegar
1/8 cup basil vinegar or balsamic vinegar (I prefer the ba
1 clove garlic

Place all ingredients in sauce pan except the onion and garlic. Put onion and garlic in a blender and liquefy. Mix with the other ingredients in the sauce pan. Heat until boiling over low heat, let simmer for 20 minutes. Good on all meats.


This is the sauce my wife and I used to give as Christmas gifts to friends and family, we had many repeat requests for it as a gift.
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Shadows 
Posted: 07-Feb-2005, 04:48 PM
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Recipe Name: FRESH TOMATO SAUCE
Category: SAUCES
Serves: 4

10 medium Tomatoes
2 ounces Olive oil
1 medium Onion diced
1 teaspo Garlic minced
2 teaspo Basil
1 teaspo Oregano
Salt and pepper to taste

If you have an abundance of fresh tomatoes, you can make a large batch of this sauce and freeze it.


Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow to cool. Peel each tomato. Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano. Simmer for 1 1/2 to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze.

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gaberlunzie 
Posted: 16-Feb-2005, 07:00 PM
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Recipe Name: HOMEMADE PESTO SAUCE
Category: SAUCES
Serves: 6

Large bunch of very fresh basil (1 cup after mincing)
1 large garlic clove, very fine sliced and then minced
1/2 cup very finely diced sun-dried tomatoes, preferably oil-packed
2 teasp. raw sugar
1/2 cup pine nuts, preferably roasted and finely chopped or ground
1/3 cup of finely diced or grated Parmagiano-reghgiano or Romano cheese
1/3 cup of very good extra virgin olive oil to produce desired consistency

Mix everything in a wooden or porcelain bowl.

You serve pesto traditionally to warm, cooked pasta but you should try it on grilled chicken or fish also. It's sooo good!

Variations:

Substitute finely chopped walnuts, hazel nuts or pecans for the pine nuts...pistachios are really good, too!

You could also use cilantro for the basil, or parsley or mix both. You might also throw in some fresh thymes, oregano and a bit of chives...you have to try and find out your individual favorites!

Good appetite!


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Shadows 
Posted: 25-Feb-2005, 12:19 PM
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Recipe Name: WALTER JETTON'S BARBECUE SAUCE
Category: SAUCES
Serves: 8

SOURCE FROM WALTER JETTON

3 cups ketchup
1 cup honey
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup water
1 medium onion diced
1 green pepper diced
2 tables tobasco
2 tables white vinegar
2 teaspo garlic powder

This sauce is attributed to President Johnson's Pitmaster, Walter Jetton.

Mix all ingredients together. Place in saucepan and bring to a boil. Reduce heat and simmer until onion and pepper are tender.
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Shadows 
Posted: 25-Feb-2005, 12:22 PM
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Recipe Name: WALTER JETTON'S MOP FOR ALL BARBECUE
Category: SAUCES
Serves: 12

SOURCE FROM WALTER JETTON

4 quarts bone stock (beef stock)
2 pints Worcestershire Sauce
1 pint vinegar
1 pint oil
3 tables salt
3 tables dry mustard
3 tables MSG (optional)
3 tables paprika
2 tables Louisiana Hot Sauce
2 tables garlic powder
2 tables chili powder
1 tables ground bay leaf

This recipe is exactly the way Water Jetton wrote it down. I modified the instructions a little because he calls for you to make the "bone stock" yourself and most people ask me what exactly is "bone stock". If you are a stickler for authenticity then get a couple of "good stout beef bones" and boil them until you have a good stock. On another note, this recipe makes a gallon of mop, you might want to cut it down a little.


Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight.Too thick to pour, so brush it on for rich, delicious flavor & aroma!
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Shadows 
Posted: 26-Feb-2005, 06:52 PM
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Found this on the web, have not made it but it is similar to one I have made:

Louisiana Hot Pepper Sauce



Ingredients:
3 cups Distilled white vinegar
2 teaspoons Salt
2 pounds Cayenne OR jalapenos, seeded and chopped



Directions:
- Simmer vinegar, salt and peppers at least 5 minutes.
- Process in processor.
- Store in a glass bottle, in a dark cabinet and let age at least 3 months. Strain when ready to use.

Notes: I add some minced garlic and at least one Habenero pepper for added heat in the version I make. Shadows
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Shadows 
Posted: 03-Jun-2005, 06:05 PM
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Recipe Name: RECADO ADOBO
Category: SAUCES
Serves: 4

1/2 tables black peppercorns
3 dried chipotle peppers
1/2 tables coriander seeds
1/2 tables cumin seeds
1/8 teaspo ground cinnamon
2 tables kosher salt
3 tables olive oil

This is a wonderful sauce that is used as a wet rub on beef, pork, and chicken before grilling.

Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes. Remove from heat and let cool. Then grind cooled spices in a spice grinder or molcajete. Stir in the salt and olive oil, and combine thoroughly.
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Shadows 
Posted: 14-Aug-2005, 09:41 AM
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Recipe Name: HORSERADISH MAYO
Category: SAUCES
Serves: 16

1/2 Cup Horseradish, well drained
1/2 Cup Heavy Mayonnaise

Blend well and refrigerate.

Great for roast beef sandwiches.
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Shadows 
Posted: 14-Aug-2005, 09:42 AM
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Recipe Name: BLUE CHEESE DRESSING
Category: SAUCES
Serves: 16

16 Ounce Blue cheese
3 Ounce Chablis wine
8 Ounce Mayonnaise
4 Ounce Buttermilk

Break blue cheese into small pieces, in a medium sauce pan over low heat, melt cheese. Stir in mayo, buttermilk and wine. Whip well and pour into container, Refrigerate.

The dressing should have a heavy body and spread nicely.

Great for salads or sandwiches.
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Shadows 
Posted: 21-Aug-2005, 07:35 AM
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Recipe Name: BASIC GREEN HOT SAUCE
Category: SAUCES
Serves: 1

1 c Onions; Chopped 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped 1 cn
2 ea Cloves Garlic; Crushed
1 T Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream

A great basic green sauce, perfect for enchiladas

Cook and stir onions in oil in a 3-quart saucepan until tender.
Stir in remaining ingredients except broth and sour cream.
Cover and cook over medium heat for 5 minutes, stirring occasionally.
Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute.
Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream.
Cover and refrigerate any remaining sauce

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Shadows 
Posted: 21-Aug-2005, 07:45 AM
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Recipe Name: TOASTED CORN & CUMIN SALSA
Category: SAUCES
Serves: 1

2 cups corn (from 3 to 4 ears)
1 tables olive oil
1/2 lb yellow tomato (1 large) chopped
1 garlic clove chopped
1 to 2 teaspoons chopped fresh jalapeño
chile including seeds
2 teaspo fresh lemon juice
1 teaspo cumin seeds toasted
1/2 teaspo salt
6 Each scallions,finely chopped

Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes.
Transfer to a bowl and cool 5 minutes.

Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.
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Shadows 
Posted: 01-Sep-2005, 06:20 PM
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Oh!!! this is good hot sauce!

Recipe Name: JUMP UP AND SMACK YOUR MOM HOT SAUCE
Category: SAUCES
Serves: 1

SOURCE Shadows

2 pound fresh super chiles , chopped
1 1/2 cups distilled white vinegar
1/2 Cup cider vinegar
1 Large habenero pepper
1 Large jalopeno pepper, red ripe
1 Tsp. liquid smoke
2 teaspo salt
1/8 Tsp. garlic powder
Pinch onion powder
Pinch black pepper, ground fresh

I grow and use a variety of pepper called super chilies for this recipe.

Combine the super chiles, black pepper, liquid smoke, and the other 2 types of peppers, and the vinegar in a saucepan and heat.
Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender.
Puree until smooth and place in a glass jar.
Allow to steep for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

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Shadows 
Posted: 15-Oct-2005, 09:54 AM
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This sauce is great on fish or vegetables, from a 1919 Jewish Cookbook:

PICKLE SAUCE
Cream two tablespoons of butter, add one teaspoon of salt and one tablespoon of chopped pickle. A speck of red pepper may be added.


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Shadows 
Posted: 22-Oct-2005, 09:04 AM
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Title: Mint Sauce
Categories: Sauces, Irish
Yield: 4 servings

3 lg Handfuls of mint leaves
-(stems previously removed)
3 t Granulated sugar
4 T Wine vinegar

(From "English Country Cooking at Its Best" by Caroline Conran.
Villard, 1985).

Wash and shake the mint leaves, sprinkle then with the sugar and chop
them rather finely. Put in a bowl. Heat the vinegar and pour it over
the mint. Add more sugar if you think the sauce is too sharp. Serve
hot or cold with roasted lamb or other meat.

Alternatives: Use lemon juice instead of vinegar and you can also add
a little olive oil. This is not traditional mint sauce, being much
less violent in flavor, but it is exceptionally good.
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