Recipe: Sauces, Salsas, Etc. (15)

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07-19-2000 - 15 Sauces and Salsa Recipes

Victoria__Pa (10:42:46) : DIJON SAUCE

1/3 c. whipping cream
2 tbsp. mayonnaise
1 tbsp. Dijon mustard

beat cream till stiff. Fold mayo into cream, then mustard. spoon on top of veggies.

Becky,LA (10:09:15) :

LEMON BUTTER SAUCE
Recipe By : EMERIL

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room
temperature
1 tablespoon finely chopped fresh parsley Heat a large nonreactive skillet over high heat. When
the skillet is hot, add the wine, lemons, garlic, and
shallots. Cook for 3 minutes, breaking up and
mashing the lemons with a wire whisk. Stir in the
salt, pepper, Worcestershire, and hot sauce and cook
until the mixture is somewhat syrupy, for about 3
minutes. Stir in the cream and cook for 1 minute.

Over low heat, whisk in the butter a few pats at a
time. When all of the butter has been added, remove
from the heat, but continue whisking until all of the
butter is incorporated into the sauce.

Strain the sauce, pressing all of the liquid into a bowl.
Stir in the parsley. Serve immediately, or keep warm
for a few minutes until ready to use

Becky,LA (09:59:17) :

Chipotle Mayonnaise

1 cup mayonnaise
1 tablespoon fresh lime juice
2 Chipotle chilies in adobo sauce -- pureed and
strained
1 teaspoon ground cumin
salt and fresh ground pepper -- to taste

Becky,LA (09:56:40) :

Sweet and Spicy Peach Relish

4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 c. orange juice
1/4 c. virgin olive oil
6 tbsp. lime juice (about 3 limes)
1 tbsp. molasses
1 tbsp. minced red or green chili pepper of your choice
1/2 c. chopped Italian parsley
1 tsp. minced garlic
salt and freshly cracked black pepper to taste

In a large bowl, combine all the ingredients and mix well. This relish
will keep covered and refrigerated, about 4 days. Makes about 4
cups.

Susan,IL (09:48:54) :

Lisa's Salsa

7# tomatoes, quartered, cored, skinned and pureed, save juice
1 1/2 # onions, chopped
1 pod garlic
6 med. bell peppers or 12 banana peppers, chopped
6-10 jalapeno peppers, chopped
1/2 c. vinegar
1/3 c. lemon juice
3 T salt
1 T sugar

Combine all in a saucepan. Cook 2-3 hours on low until it reaches desired
thickness. Stir occasionally to prevent sticking. Seal in hot water bath
for 30 minutes.

That is the recipe as given to me. I do not puree' my tomatoes. I also
let it lightly boil for 30 minutes then simmer it for 1-3 hours. I buy big
jars of minced garlic and use 4 t. of that which should equal 1 pod garlic.
You could also add cilantro. I also cook down my halved or quartered
tomatoes while I get the rest of the veggies chopped. It seems to thicken
it up faster this way. I usually boil for 45 minutes because the home .ec.
said it didn't matter if you boil longer
than necessary and I like to be a safe canner.

Gina,Fla (01:49:25) : Cranberry Conserve

1 chopped apple
1/2 c. chopped pear
1/2 c. golden raisins
1/2 c. chopped walnuts
1qt. fresh cranberries
2 c. sugar
1/2 c. red wine
1/2 c. apple juice
cinnamon to taste
ginger to taste
nutmeg to taste

Place al ingred. in a large pot and bring to a boil. Reduce heat to simmer and cook till cranberries burst and conserve is nice and thick.

Gina,Fla (01:48:55) : Pineapple Salsa

(From Nuevo Cubano Cooking, Sue Mullins)
compliments ham and pork dishes

2 c. canned crushed pineapple
3 T. chopped fresh cilantro
2 t. lime juice
1/8 t. ground cumin
1/8 t. ground white pepper

Combine, cover and refrigerate.

Gina,Fla (01:48:34) :

Panhandle Style Raisin Sauce for Ham
makes about 1 1/2 cups

1 c. dark raisins
1 1/4 c. Orange juice
1/3 c. brown sugar
1 1/2 T. cornstarch
1/4 t. cinnamon
1/4 t. cloves
1/4 t. dry mustard
1 c. pecan halves

Combine raisins and orange juice in a saucepan. Cook over med. heat till raisins are plump, about 5 mts. In a small bowl, mix sugar and cornstarch. Stir into the raisin mixture, add spices and cook till thick. Add pecans before serving.

Gina,Fla (01:48:15) :

Orange Mustard Glaze for Pork Chops

3 T. Dijon mustard
1 t. vinegar
1 T. orange juice
1/2 c. dark brown sugar
1/4 t. cinnamon
1/4 c. white wine

Combine all ingredients in a bowl and brush over chops on grill or oven.Gina,Fla (01:47:50) :

Fresh Strawberry Sauce for Pancakes or Waffles
makes 1 qt.

3 qts. fresh ripe strawberries
1 1/4 c. cold water
1 1/2 c. sugar
3 T. cornstarch
few drops of red food coloring
1 t. vanilla extract

Wash, sort, hull and slice berries. Bring 1 c. water and sugar to a boil and boil for 5 mts.

Mix cornstarch and remaining 1/4 c. water. Slowly whisk into the boiling syrup and return to a boil for 2 mts.

Remove from heat and whisk in coloring. Stir in vanilla and berries, mash a little to thicken. Store in fridge for up to 3 days once it has cooled.

Gina,Fla (01:47:27) :

Florida Citrus and Pineapple Dressing
Yield: 1 quart

1 1/4 cups tangerine or orange juice
2/3 cup pineapple juice
2 tbsp lemon juice
2 tsp balsamic vinegar
2 tsp prepared Dijon mustard
1 tsp pureed garlic
1 1/4 cups vegetable oil
2/3 cup olive oil
2 tsp salt
1/2 tsp ground black pepper

Combine the juices, vinegar, mustard, and garlic.
Whisk in the oils gradually.
Adjust seasoning with salt and pepper. Gina,Fla (01:47:07) : Classic Greek Dressing

2-3 garlic cloves, minced
1/8 c. white wine vinegar
1/4 c. lemon juice
3/4 c. olive oil
1 t. salt
1/8 t. white pepper
1 t. dried Greek seasoning
crumbled feta

Blend everything but the cheese. Store in the fridge. Add cheese over greens and drizzle dressing over.Gina,Fla (01:46:38) : Bennigan's Hot Bacon Dressing

2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)

Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute 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.

calliope,.NY (10:58:14) : SPICY SOY GLAZE

1/2 pound shallots (about 5 large)
1/2 teaspoon vegetable oil
1/2 cup soy sauce
1/4 cup water
3 tablespoons sugar
2 tablespoons plum or apricot jam
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons minced garlic
1/8 teaspoon ground allspice
1/4 teaspoon dried hot red pepper flakes
1 tablespoon fresh lime juice
1/2 teaspoon freshly grated lime zest

Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat,
stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot,
garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about
3/4 cup, about 20 minutes. Stir in lime juice and zest.

Makes about 3/4 cup.

Try drizzling this over grilled chicken breasts, pork chops or slices of chicken or turkey meatloaf or traditional red meatloaf...or even put it right into the mixture and then baking it.

calliope,.NY (10:56:25) : Sweet And Spicy Peach Relish

4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 c. orange juice
1/4 c. virgin olive oil
6 tbsp. lime juice (about 3 limes)
1 tbsp. molasses
1 tbsp. minced red or green chili pepper of your choice
1/2 c. chopped Italian parsley
1 tsp. minced garlic
salt and freshly cracked black pepper to taste
In a large bowl, combine all the ingredients and mix well. This relish
will keep covered and refrigerated, about 4 days. Makes about 4
cups.

* I think that i would halve this recipe as it will probably be used in small portions, as a condiment with grilled meats and fish...wouldn't want it to spoil *

I have since tried this since the above note...it is wonderful and you will want to halve it.

calliope,.NY (10:55:22) : MUSTARD GREENS PESTO

Make the traditional way for all pestos and serve with things like...roasted potatoes,
over pasta with grilled chicken and broccoli or asparagus or spinach and roasted onions. As a sauce for a quiche or flan.