SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS – Page 21

LEMON THYME CHICKEN

LEMON THYME CHICKEN
4 thin chicken breasts
salt and pepper to taste
1 small red onion, halved and sliced thin
1 small red bell pepper, sliced into thin strips
1 cup grape tomatoes, halved
2 cups Brussels sprouts, halved
1/2 cup white wine
1/2 cup whipping cream
1 bunch green onions, sliced thin
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
6 tablespoons chilled unsalted butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

Bring the white wine, whipping cream, white wine vinegar, dried thyme and green onions in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes.

Heat large skillet over medium heat and melt 2 tablespoons butter.
Saute onion, add Brussels sprouts face down and saute’ a few minutes.
Add red pepper strips and saute’ a bit more.
Add tomatoes and move all the vegetable to the outer edges.
Pan sear the chicken breasts in the center until cooked though and the vegetables are tender.
Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible.
Set saucepan over very low heat and whisk in butter 1 piece at a time.
Whisk in lemon juice; season sauce to taste with salt and pepper.
Pour over prepared chicken breasts and vegetables.

LABOR DAY BBQ RECIPES – BLEU CHEESE BURGERS, CHEDDAR BACON BURGERS & COWGIRL KISSES

BLEU CHEESE BURGERS
1/3 pound ground chuck
2-3 tablespoons bleu cheese crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

Mix together, form a patty and grill to taste.

BACON CHEDDAR BURGERS
1/3 pound ground chuck
2-3 tablespoons grated sharp cheddar
1 tablespoons bacon crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

Mix together, form a patty and grill to taste.
Top with additional cheese and bacon if desired.

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

Mix cream cheese and Foothill Salad Seasoning until well blended.
Clean and remove seeds from peppers.
Fill peppers.
Wrap each pepper with a slice of bacon.
Bake or grill over low heat until bacon is crisp.
Serve with raspberry chipotle sauce.

RASPBERRY CHIPOTLE SAUCE
1 cup Raspberry Jam
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar

Whisk all ingredients until well blended.
Chill until ready to serve.
Warm before serving.

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LOADED BAKED POTATO SOUP with BUTTERMILK BISCUITS with MAPLE BUTTER

LOADED BAKED POTATO SOUP
3 tablespoons butter
1 large Vidalia onion, chopped
2 tablespoons flour
6 cups hot water
1 tablespoon Better than Bouillon Chicken Base
1/2 pound bacon, cooked crisp and crumbled
6 large Yukon potatoes, peeled 3 potatoes diced and 3 potatoes finely grated
1 teaspoon sea salt
1 teaspoon white pepper
1/4 teaspoon basil
1/4 teaspoon thyme
1 cup heavy cream
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 green onions, sliced thin

Whisk together the hot water and bouillon base.
Melt butter in a skillet and saute onion until tender.
Stir in flour until golden.
Gradually add 1 cup of the broth.
Bring to a boil.
Cook and stir until thickened.
Transfer to slow cooker.
Add the remaining broth and blend well.
Add in the bacon, potatoes, salt, pepper, basil and thyme.
Cook on low 6-8 hours or until potatoes are tender.
Stir in heavy and sour cream and heat through.
Garnish each bowl with green onions and cheese.
Serve with buttermilk biscuits and maple honey.

BUTTERMILK BISCUITS with MAPLE BUTTER (a little lighter and sweeter with the maple butter)
BISCUITS
1 1/2 cup flour
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon apple pie spice
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons Crisco
1 cup + 2 tablespoons buttermilk
1 egg
BUTTER
1 tablespoon maple syrup
1/4 cup butter, softened
2 tablespoons brown sugar

Preheat oven to 450 degrees.
Spray an 8 inch cake pan with PURE.
Sift together the 1 cup of the flour, cake flour, salt, baking powder and soda.
With a pastry blender cut in butter and Crisco until mixture is coarse and crumbly
Stir in buttermilk.
In a mixing bowl add the remaining 1/2 cup flour.
Drop the dough 1/4 cup at a time into the flour.
Shape into balls.
Arrange all the balls in the pan.
Beat egg with water. Brush tops of dough.
Bake 15-18 minutes or until golden brown.
To make this ahead of time do all steps except the buttermilk, cover and refrigerate until needed.

Stir syrup into butter.
Transfer to wax paper.
Top with another sheet of wax paper.
Press into a 1/4 inch thickness and freeze for 10 minutes.
Using a rolling pin roll smooth.
Remove top sheet of wax paper and sprinkle with brown sugar.
Using small cutouts, cut butter into desired shapes.
These can be made ahead of time and frozen.

CHRISTMAS HAM RAISIN SAUCE

CHRISTMAS HAM RAISIN SAUCE
1/2 cup Malibu Rum
3/4 cup golden raisins
1/2 cup water
1/2 teaspoon ground cloves
3/4 cup loose brown sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon orange peel
1 tablespoon butter
Juice of 1 lemon
1/4 teaspoon Worcestershire sauce

Whisk together the rum and water. Pour over raisins in a small saucepan and simmer for 10 minutes.
Mix together the sugar, cornstarch, salt and pepper. Add to raisin mixture.
Stir until thickened over low heat.
Add butter, lemon juice and Worcestershire sauce stirring to combine well.
Simmer a few minutes.
Baste ham with mixture while baking.

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE
2 cups rotisserie chicken. chopped small
2 tablespoons chopped celery
2 tablespoons chopped parsley, fresh
2 tablespoons chopped green onions
1 cup Panko crumbs, divided in half
1/4 cup mayonnaise
1 egg, lightly beaten
Juice of 1 lime
2 tablespoons Franks Chile hot sauce
1/8 teaspoon Worcestershire sauce
2 tablespoons butter

SAUCE
3 tablespoons mayonnaise
salt and pepper
Juice of 1 lime
Several drops Franks Chile Hot Sauce

Process chicken until just ground, or choppy VERY fine.
In a large bowl mix together chicken, celery, parsley, green onions, 1/2 cup Panko crumbs, mayonnaise, egg, lime juice, hot sauce and Worcestershire sauce until well blended.
Form into 6-8 patties and coat with remaining Panko crumbs.
In a large skillet melt butter over medium heat. Cook patties slowly until browned, about 10 minutes, turning halfway through.

For the sauce, whisk together all ingredients until well blended and smooth.
Serve with lime wedges if desired.

CRAB SHRIMP LOUIE SALAD WITH JALAPENO 1000 ISLAND DRESSING

This recipe is almost identical to my normal crab salad, but we were looking to spice it up a bit so I added shrimp and used Jalapeno ketchup in the dressing and it was a nice spicy change.

CRAB SHRIMP LOUIE SALAD & HOMEMADE JALAPENO 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
8 ounces large fresh shrimp, chopped small
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
Place a large scoop of crab salad over the romaine mix.
Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons JALAPENO ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

In a mini blender blend all ingredients to desired consistency.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese

2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

Crumble bread into a large bowl.
Toss in Parmesan cheese, parsley, green onions and garlic.
Add meat and with your hands mix extremely well until you have a uniform mixture.
Roll meatballs around a Parmesan cheese cube.
Chill Meatballs until sauce is done.
Just before the sauce is finished, brown meatballs.**
Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

TACO MEAT SEASONING

You can quit buying those expensive seasoning packs full of preservatives and make your own taco seasoning fresh.

TACO MEAT SEASONING
1 tablespoon flour
1 tablespoon cornstarch
1 tablespoon minced dried onions
1 tablespoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar

Combine all together and grind fine in a mortar and pestle.
Brown hamburger.
Drain off grease.
Add seasoning mix and 3/4 cup water to the browned meat.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

CREAMY SWEET & SOUR BACON DRESSING

BOILED SALAD DRESSING
now known as Creamy Sweet and Sour Bacon Dressing

2 egg yolks
2 tablespoons flour
1 teaspoon salt
1 teaspoon mustard
1/4 teaspoon paprika
1/2 teaspoon butter
1/3 cup vinegar
1/3 cup water
2 tablespoons sugar
4 slices bacon, crumbled small

Beat egg yolk thoroughly.
Sift dry ingredients together and add to the egg yolk mixture, mixing well.
Gradually and alternately add the vinegar and water.
Cook in double boiler until thick and creamy. Can be cooked directly over flame, but must be watched carefully and stirred constantly.
Add butter, beating smooth.
Remove from heat.
Add bacon pieces.
Store in refrigerator.

adapted from original recipe (page 106) ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

PORK CHOPS in ORANGE SAUCE

PORK CHOPS in ORANGE SAUCE
4 boneless pork chops
2 tablespoons butter
1/4 teaspoon paprika
1/4 teaspoon white pepper
3/4 cup fresh squeezed orange juice
2 tablespoons sugar
2 tablespoons flour
1/4 cup cold water

Combine paprika and pepper.
Rub both sides of all pork chops with mixture.
Melt butter in skillet and brown pork chops over medium heat.
Combine the orange juice and sugar, stirring until sugar is dissolved.
Pour over pork chops.
Reduce heat and simmer covered for 20 minutes until chops are cooked through.
Remove chops and keep warm.
Whisk together the flour and water until smooth.
Whisk into orange juice mixture and bring to a boil, simmering until thickened.
Serve over the chops.

With just the 2 of us, I take the leftover pork chops and shred them into the sauce. We then eat the leftovers over noodles or mashed potatoes.

HOMEMADE BBQ SAUCE

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

In a large saucepan combine all the ingredients except the ketchup.
Cook uncovered until sugar is dissolved and all ingredient are well blended.
Add ketchup and bring to a slow boil, stirring constantly.
Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

DECADENT CHOCOLATE BROWNIES with CHOCOLATE RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth.
Set aside to cool slightly.
Sift together the flour, salt and baking powder.
Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow.
Lower speed and add chocolate mixture to egg mixture.
By hand stir in the flour mixture until consistent in color.
Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set.
Just after you put these in the oven, prepare the topping.
Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth.
Just after the brownies come out of the oven, pour the topping over.
Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

Puree all the ingredients in a food processor
Strain the sauce to remove the seeds.
Store the sauce in the refrigerator in a covered container.

WARNING: THESE ARE RICH & DECADENT!

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