SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS – Page 3

CITRUS VINAIGRETTE SALAD with GOAT CHEESE WONTON CROUTONS

This recipe is an adaptation of a Molly Yeh recipe. The croutons are still hers, but I adapted the actual salad and vinaigrette to our likes. 😀

CITRUS VINAIGRETTE SALAD with Wonton Croutons

Level: Intermediate Total: 50 min Active: 50 min Yield: 4 to 6 servings

1 LARGE navel orange, segmented with pith and peel removed
1 can mandarin oranges and juice (use juice in the vinaigrette)
FRESH ground sea salt and black pepper
3 tablespoons avocado oil
Torn romaine lettuce
1 small red onion, thinly sliced
2 green onions, sliced thin
1 cup grape tomatoes, halved
1 tablespoon toasted white sesame seeds
Vinaigrette from below
Fried Wonton Croutons from below

Place the lettuce in a large serving bowl.
Add the onions and tomatoes.
Drizzle with the dressing, tossing to coat.
Season to taste with FRESH ground sea salt and black pepper.
Top with orange segments, sesame seeds and Wontons.
Drizzle with more dressing, as needed.
Serve immediately.

CITRUS VINAIGRETTE yields 1 cup
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

Whisk together all ingredients until well-combined and emulsified.
Store in the refrigerator no longer than 3 days since it contains fresh garlic.
Shake WELL before each use.

FRIED GOAT CHEESE WONTON CROUTONS ala Molly Yeh
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese
1/4 cup (7 grams) chopped fresh chives
FRESH ground sea salt and black pepper
12 wonton wrappers

FILLING

Heat about 2 inches neutral oil in a large saucepan to 365.°
Fill a small bowl with water.
Set a wire rack over a baking sheet and set aside.
Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl.
Mash with a spoon to combine.

WONTONS

Lay out the wonton wrappers and add 1 teaspoon filling to the center of each.
To seal, dip your finger in the water and wet the perimeter of the wrapper.
With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle.
Pinch to seal.
Repeat with the remaining 2 opposite corners to create a four-cornered star.
Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. DO NOT CROWD PAN.
Drain on the wire rack.
Season with salt.
Repeat with the remaining wontons.

SUPERBOWL PARTY DIP TRAY ~ CHEESY GAME DAY DIPS ~ BUFFALO CHICKEN, BACON & CHEESE, SPINACH & ARTICHOKE, PHILLY CHEESESTEAK

ARE YOU READY FOR SOME FOOTBALL? or FOR SOME RACING? or HOW ABOUT SOME OLYMPICS? On this weekend we are doing grazing meals and this recipe I found on Facebook will be perfect!

I found this recipe on Facebook a couple years back and it was written for 4 dips done in a rectangle. Since it’s usually just the 2 of us I make much smaller quantities and have adjusted the flavors to our liking. I’ll then take the leftovers and mix them together if they are compatible and make another plate for the next day!

CHEESY GAME DAY DIPS

serves 12 people if you make ALL 4 dips

1 pound of your pizza dough
 Avocado oil

BACON and CHEESE DIP
1 3/4 cup sour cream
8 ounces cream cheese, softened
2 1/2 cups shredded cheddar cheese, split
1 cup cooked bacon bits
1/4 cup chopped spring onions
1/2 teaspoon salt
1/2 teaspoon pepper

BUFFALO CHICKEN DIP
2 cups shredded rotisserie chicken
8 ounces cream cheese, softened
1-4 to 1/2 cup Frank’s original hot sauce (depending on your level of heat)
1/2 cup sour cream
1 cup FINELY grated cheddar cheese
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped chives

SPINACH ARTICHOKE DIP
8 ounces cream cheese, softened
1/2 cup mayonnaise
½ cup sour cream
1/2 cup chopped artichokes
1/2 cup chopped spinach, thawed
1 cup grated mozzarella cheese
FRESH ground sea salt and ground black pepper to taste

PHILLY CHEESESTEAK
1 cup cooked beef, minced
FRESH ground sea salt and ground black pepper to taste
cooking spray
1 cup diced red onion
1 cup diced red pepper
1/4 cup mayonnaise
1/2 cup sour cream
4 ounces cream cheese, softened
4 ounces shredded mozzarella “provolone” cheese

Pre-heat oven to 350°.
Grease and line a deep sheet pan.
Mix together all ingredients for each dip until combined.
Roll pizza dough into ping pong size balls (20 grams) and place around the edge of the sheet pan and across through the middle to create four equal quarters. If only making 2 or 3 dips adjust your size and shape accordingly.
Spread one dip into each of the areas and smooth out.
Brush the dough balls with avocado oil and let proof for 20 minutes.
Bake for 20-30 minutes until dough balls are golden brown and dips are bubbling.
Serve while warm, enjoy!

CHICKEN CAESAR PASTA SALAD

CHICKEN CAESAR PASTA SALAD

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

1 pound penne pasta (or large pasta shape of choice – cavatappi works well too), prepared al dente per package directions in salted water, drained WELL
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing (you choose)
1/4 teaspoon garlic powder
1 LARGE lemon, juiced
2 cups micro greens of choice
1 cup container grape tomatoes, halved or quartered
1/2 cup FINELY shredded QUALITY Parmesan cheese
2 cups chicken grilled, diced or shredded (I use rotisserie chicken breast pieces)

Bring a large pot of water to boil.
Add sea salt and pasta then stir to prevent sticking.
Return water to a boil then reduce heat to medium-low and cook pasta according to directions on package until tender but still slightly firm.
Drain then immediately rinse under cold water to cool pasta and stop cooking.
Set aside to drain completely.
Using a very large bowl, add Caesar dressing, Worcestershire sauce, garlic powder and lemon juice then stir to combine.
Add chopped Romaine, grape tomatoes, Parmesan, black pepper and well-drained pasta then stir until ingredients are well coated.
Add diced or shredded chicken then toss to distribute chicken evenly through salad.
Season to taste with salt and additional black pepper if desired.
Serve immediately or cover and chill until ready to serve.

BUTTERMILK POBLANO GRAVY

We had a power outage the night I made this dish. The power went off and on so many times I lost count. It came on and stayed on for quite awhile so I actually started dinner as planned. Of course half way through it went off again making it difficult to get decent pictures. Fortunately, the power outage didn’t affect the flavor 😀

BUTTERMILK POBLANO GRAVY
2 LARGE poblano chiles
3 tablespoons unsalted butter
1/2 cup diced yellow onion
1 1/2 cups homemade chicken bone broth
1 heaping tablespoon WONDRA flour
2 tablespoons WHOLE buttermilk (not reduced fat)
FRESH ground sea salt and black pepper, to taste

Using long tongs , blacken each chile over flame.
Add chiles to a bowl and cover with saran for 10 minutes to steam.
Using the plastic wrap or gloves, rub the chiles to remove the blackened skin.
Remove stems and seeds before FINELY dicing the chiles.
Melt 1 tablespoon of the butter over medium heat in saucepan.
Add onions and half of the chiles, cooking 3-4 minutes until onions are soft.
Add onion mixture to blender with 1/2 cup of the chicken stock and process until smooth.
Melt remaining butter in saucepan over medium heat.
Whisk in flour, reduce heat to low and cook 3 minutes until golden.
Increase heat back to medium and whisk in chile puree and remaining broth, cooking 2-3 minutes until thick enough to coat the back of a spoon.
Stir in the buttermilk and heat gently 2-3 minutes allowing the flavors to blend.
Season with FRESH ground sea salt and black pepper to taste.

NOTE:

Chiles can be prepared a few days in advance and refrigerated until needed.
In a pinch you can use a LARGE can of Hatch chiles.

PAN SEARED CHICKEN with WINE HERB PAN SAUCE

This is a recipe I’ve made repeatedly over the years with whatever I had on hand. Then a few months ago I ran across one of those antique recipe boxes with a bunch of OLD handwritten recipes in them and was surprised to find a recipe ALMOST identical to mine so I had to try it! And you know what I think I like it almost better. 😀 I ended up mixing a bit of mine with a bit of theirs and now have the PERFECT recipe.

PAN SEARED CHICKEN with WINE HERB PAN SAUCE
6-8 boneless, skinless chicken breasts
1/3 cup WONDRA flour
1/2 cup + 2 tablespoons dry white wine
2 tablespoons avocado oil
1/2 pound THINLY sliced mushrooms
1-2 cups sour cream
FRESH ground sea salt and black pepper
1/4 teaspoon Frank’s Original Hot Sauce
Prepared egg noodles
Minced green onions, for garnish

Pound chicken breasts to even sizes.
Generously season chicken breasts with FRESH ground sea salt and black pepper.
LIGHTLY dredge chicken in flour.
Heat avocado oil in large cast iron skillet over medium heat.
Saute’ chicken breasts 2-3 minutes per side until golden.
Add 1/2 cup of the wine, reduce heat to low, cover and simmer 20 minutes.
Remove chicken to plate and keep warm.
Add mushrooms to pan along with remaining wine and simmer 5 minutes.
Blend in sour cream and hot sauce, stirring constantly.
Adjust seasoning and serve over prepared noodles.
Garnish with green onions for color.

MEYER LEMON CAESAR DRESSING

MEYER LEMON CAESAR DRESSING
Juice of 2 Meyer lemons
1 teaspoon anchovy paste or 3 anchovy fillets, minced
2 LARGE egg yolks
1 teaspoon Dijon mustard (optional*)
FRESH ground sea salt* and black pepper, to taste
3/4-1 cup avocado oil
3/4 cup FRESH, FINELY grated Parmesan cheese

Blend the lemon juice, anchovy paste, egg yolks and mustard until creamy.
Slowly stream the oil into the mixture until dressing begins to thicken. DO NOT OVER MIX!
Once dressing is thick and creamy, fold in Parmesan cheese.

*NOTES:

I’m deathly allergic so I have never had it with the mustard and it is really good, but hubby says it’s even better with the mustard. 😀
Be sure and remember that anchovies are salty so taste before adding salt!

ROAST CHICKEN with HOT BUTTER SAUCE

The original recipe called for St. Germain liqueur. What does St. Germain taste like you ask? I had to google it myself. It’s a combination of tropical fruits, peach, pear, citrus, and even a hint of honeysuckle. I couldn’t even find it anywhere locally so I goggled it for another substitution.

ROAST CHICKEN with HOT BUTTER SAUCE
SAUCE
10 habanero chiles, halved and seeded
1 orange bell pepper – halved, seeded and chopped
2 tablespoons orange zest
4 tablespoons Peach Schnapps
FRESH ground sea salt and black pepper, to taste
2 cloves garlic, FINELY minced
1 cup Champagne vinegar
2 teaspoons cornstarch
2 teaspoons water
4 tablespoons unsalted butter

Puree chiles, bell pepper, orange zest, garlic, 2 tablespoons of peach schnapps, FRESH ground sea salt and black pepper in a small blender.
Transfer mixture to a small bowl.
Cover with saran and let sit overnight or 12 hours at room temperature to ferment.

After fermented and while chicken is baking, puree again with vinegar, remaining peach schnapps.
Strain through a fine sieve into a small saucepan.
Heat over medium heat.
Whisk together the water and cornstarch until smooth.
Whisk cornstarch mixture into the hot sauce. Simmer 2-3 minutes until thickened, whisking constantly.
Whisk in 3 tablespoons of butter.
Adjust seasoning.

CHICKEN
3 pound chicken thighs or leg quarters or combination of thighs and legs
FRESH ground sea salt and black pepper

Preheat oven to 450°.
Generously season chicken pieces.
Melt 1 tablespoon butter in cast iron skillet over medium heat.
Cook chicken skin side down 5 minutes until golden.
Flip chicken and cook another 5 minutes.
Remove chicken pieces to a plate.
Serve with sauce.

KANSAS CITY BBQ CHICKEN

KANSAS CITY BBQ CHICKEN
CHICKEN
2 1/2 pounds chicken (I like to use thighs)
2 tablespoons Pampered Chef Kansas City style BBQ rub
2 teaspoons baking powder

Preheat oven to 425°.
Toss the chicken with the rub and baking powder.
Arrange in a single layer on a large stone or stainless sheet pan.
Bake 30-35 minutes until cooked through, flipping chicken pieces midway.

SAUCE
1 cup jalapeno ketchup
1/4 cup water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon Pampered Chef Kansas City style BBQ rub
2 tablespoons QUALITY honey

Whisk together the ketchup, water, vinegar, Worcestershire sauce, molasses and Kansas City style BBQ rub in a saucepan until well blended, bringing to a simmer 8-10 minutes until thickened.
Remove from heat and whisk in honey.
Add baked wings to a large bowl.
Pour sauce over chicken and toss to coat.

POPCORN RANCH BAKED CHICKEN

POPCORN RANCH BAKED CHICKEN
1 LARGE egg
1/4 cup milk
1/2 cup WONDRA flour
1/2 cup yellow
FRESH ground sea salt and black pepper
2 tablespoons Ranch Popcorn Seasoning (pampered chef)
1 teaspoon baking powder
4-8 chicken thighs

Preheat oven to 425°.
Spray sheet pan with non-stick cooking spray.
Whisk milk and egg together.
In another bowl sift together the flour, corn meal, ba
Place on sheet pan.king powder, seasoning, salt and pepper.
Wash and dry chicken pieces.
Dredge chicken pieces in cornmeal mixture, shaking off excess.
Dip chicken pieces into the egg mixture and then into corn meal mixture again and place on sheet pan skin side up.
Spray tops lightly with non-stick cooking spray (this helps make the tops crispy)
Bake 25-30 minutes until chicken is cooked through.

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE
2 tablespoons unsalted butter, softened
2 garlic cloves, FINELY minced
1 tablespoon chopped FRESH thyme leaves
1 tablespoon chopped FRESH oregano**
1 tablespoon chopped FRESH Italian flat leaf parsley**
1/2 teaspoon sweet paprika
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
1 small shallot, FINELY chopped
2 cups grape or small cherry tomatoes, halved
4 chicken breasts

Mix together the softened butter, thyme and parika in a small bowl.
Season to taste with FRESH ground sea salt and black pepper.
Melt 1 tablespoon of your herb butter in a heavy skillet over medium heat.
Season chicken breasts with FRESH ground sea salt and black pepper.
Dredge chicken breasts with Wondra flour and then add to the sizzling butter. Sear breast on each side for 3-4 minutes until cooked through.
Transfer chicken to plate, tent with foil and keep warm while you prepare the sauce.
Increase heat slightly.
Add shallots and tomatoes to pan, stirring occasionally, until they begin to char, about 5 minutes.
Mash tomatoes slightly to release their juice.
Add remaining butter, stirring to blend.
Season to taste.
Plate chicken and spoon sauce over.

**NOTE: I like to buy the “Pasta Mix” in the produce section. It is a combination of oregano, basil, thyme and Italian parsley.

PAN SEARED BLACKENED ROCKFISH (RED SNAPPER) with LEMON THYME SAUCE

Hubby wanted swordfish last week, but finding it proved to more difficult and truly impossible in this area so we settled for a Rockfish. I wasn’t even sure what Rockfish was but after an in depth online search I was pleasantly surprised to find out that it is related to my all time favorite, Red Snapper.

There used to be a mom and pop seafood house near where we lived. They made an amazing Blackened, Cajun like Red Snapper before Cajun or Blackened was even a popular thing, at least on the west coast.

I also wanted a sauce so made one based on Julia Child’s French butter sauce.

PAN SEARED BLACKENED ROCKFISH (RED SNAPPER) with LEMON THYME SAUCE

FISH
2 Rockfish or Red Snapper fillets
2 tablespoons Pampered Chef Chile Lime seasoning
2 tablespoons lemon garlic seasoning
1 teaspoon sea salt
1 tablespoon avocado oil
1 tablespoon butter

Rinse fish and pat dry.
Whisk together the seasonings.
Gently rub fish fillets with the seasoning rub.
Heat avocado oil and butter in a skillet over medium heat.
Sear fillets 3-4 minutes on each side until fish begins to flake.
Plate fish and keep warm while you prepare the sauce.

SAUCE
Pan drippings
1 tablespoon WONDRA flour
1 tablespoon FRESH chopped thyme leaves
1 green onion, minced
Juice of 1 LARGE lemon
4 tablespoons COLD butter, diced into small pieces

Over medium high heat heat pan drippings and 1 tablespoon of the butter until melted.
Add onions and saute 1 minute.
Whisk in flour until combined.
Whisk in lemon juice and thyme leaves until smooth.
Whisk in butter, one piece at a time until all melted and smooth consistency.
Serve immediately over fish fillets.

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

Trim silver skin from roast.
The meat may have a thick layer of fat, some of which can be sliced off, but keep a
good amount to help baste meat and keep it juicy.
Sprinkle meat with your rub and massage lightly all over.
Pack the brown sugar over the rub, pressing to adhere.
Cover and refrigerate at least an hour or as long as overnight.

Remove from refrigerator an hour before cooking.
Prepare grill to high.
Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
Turn the roast and sear other side another 6 minutes.
Lower to medium-high or move the meat to a cooler part of the charcoal grill.
Turn meat again and cook another 8 to 10 minutes.
Flip and cook another 6-8 minutes.
The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
Cover roast with foil and rest on a cutting board 10 to 20 minutes.
Slice against the grain.

NOTES and HINTS:

A 2-pound roast will require about 20 to 25 minutes total cooking time.
The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Left overs make AMAZING sandwiches.

OVEN ROASTING

Prepare meat with rub and refrigerate as instructed.
Preheat oven to 350°.
Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
Heat pan on high until pan is very hot, then add tri-tip, fat side down.
Turn heat to medium-high and sear roast for about 4 minutes.
Turn the roast and put the pan in the oven.
Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.

Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS