SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS – Page 25

HOT WINGS & BLEU CHEESE

It doesn’t matter who you were rooting for, you CAN’T, I repeat CAN’T watch the SUPER BOWL unless you have hot wings and BLEU cheese dip!

HOT WINGS

2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it’s your choice. Today I used what was in the freezer for picture sake, but next week it’ll be drumettes for sure!
2 cups Flour
1 teaspoon salt
1 teaspoon pepper
hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
2 sticks butter+
Frank’s Hot Sauce
PURE

I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby’s grandfather that we know for sure). I still believe this gives you the most even browning.

Preheat oven to 350 degrees
Wash and dry the chicken pieces.
Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
While you’re doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don’t run out dry.
Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank’s hot sauce per stick of butter. Whisk them together well.
Spray a cookie sheet with PURE.
Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
Bake for 30 minutes.
Serve hot with my homemade Bleu cheese dressing and celery sticks if you’d like.

Home made “BLEU” CHEESE DRESSING

1/2 cup sour cream
1/2 cup large curd cottage cheese
1 cup mayonnaise
4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
1/2 teaspoon salt
1/2 teaspoon pepper
I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

2 teaspoons peanut OR avocado oil
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste
3 tablespoons white wine
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)
2 tablespoons butter, melted
1 lemon, sliced

This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
Adjust the cooking time according to the thickness and density of the fish.
Preheat oven to 400 degrees F.
Spray baking dish well with PURE.
Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.

Layer lemon slices loosely over fish and season again.
Pour the stock, dressing and ending with the butter over each filet.

Make a loose tent of foil over the tail of the fish and place in the oven.
Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
Taste for seasoning and adjust if necessary.

AWWWWW Summer Salads really hit the spot!

We don’t buy bottled dressing around here as you can see from the list below. I cannot stress how much better dressings made fresh taste. Any one of these dressings is great with this combination of flavors.

6 cups torn romaine lettuce

2 vine ripe tomatoes, chopped

1 bunch green onions, sliced thin (I like the larger Mexican ones)

1 chicken breast per person, grilled, & sliced

1/2 cup blueberries

1/2 cup grapes, quartered

salt & pepper to taste
bacon crumbles

1 recipe of one of the following dressings:

FARMHOUSE BUTTERMILK DRESSING
1 cup Buttermilk
1 cup mayonnaise
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon parsley flakes
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar

Blend together in mini food processor or whisk vigorously. Chill overnight before serving.

Home made “BLEU” CHEESE DRESSING

1/2 cup sour cream

1/2 cup large curd cottage cheese

1 cup mayonnaise

4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)

1/2 teaspoon salt

1/2 teaspoon pepper

I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

SWEET SESAME DRESSING
1/3 cup sugar
3 tablespoons champagne vinegar
3 tablespoons rice wine vinegar
3 tablespoons peanut oil
1/2 teaspoon sea salt

Whisk vinegars, sugar and salt together.
Heat over a medium heat until sugar is completely dissolved.
Whisk in oil until well blended.
Cool and pour over salad.

SWEET & SOUR CUCUMBER DRESSING

1 cup dairy sour cream
2 tablespoons Apple Cider Vinegar
Juice of 1 lemon
1 tablespoon granulated sugar
1/2 teaspoon salt
1 small bunch green onions, minced
1/2 cup small peeled and diced cucumber

Whisk sour cream until smooth.
Add lemon juice, salt and vinegar and blend well.
Add cucumbers and onions.
Cover to chill and blend flavors.
Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
Makes 1 1/2 cups give or take.

CHAMPAGNE DRESSING
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
Enjoy!

CELERY SEED DRESSING
1 teaspoon salt
1 teaspoon mustard
1 teaspoon paprika
1 teaspoon celery seed
1/2 teaspoon white pepper
1/3 cup sugar
4 tablespoon lemon juice
1 tablespoon white vinegar
1 cup salad oil

Blend together in small food processor for 3 minutes.
Chill.
This is a thick dressing so shake vigorously before serving. I spooned a small portion into a bowl and microwaved it for a few seconds and served it warm. It thins out dramatically when warmed. It was yummy!
Keep bottled in refrigerator

1000 ISLAND DRESSING (MY FAVORITE)
1/2 cup mayonnaise
2 tablespoons 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.

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

Cook bacon until crisp. Leave drippings in pan and allow to cool.
Drain on paper towels and crumble when cool. Set aside.
In a medium bowl lightly beat the egg.
Add the vinegar, sugar, water, flour, salt and pepper. Blend well. Add to the bacon drippings.
Mix until well blended.
Cook over a low heat, STIRRING CONSTANTLY! Bring to a rolling boil taking off the heat when you reach your desired consistency.
When cool, add the crumbled bacon.
Enjoy!

SAVORY SPICE SHOP ~ BLACK & BLEU CHEESE VINAIGRETTE

I have a new passion! I found this great new spice shop, SAVORY SPICE SHOP. They grind their own spices and have dozens of wonderful proprietary blends. Check out their website for some wonderful recipes too.

Tonight I made their Black and Bleu Cheese Dressing. The consistency is more like a vinaigrette if you use the sour cream so for us so I changed the name a little. I also accidentally used apple cider vinegar instead of the plain white vinegar and hubby loved it! Next time I’m going to try Gorgonzola crumbles.

The Onion & Garlic Tableside Sprinkle is a great grilling salt free seasoning that did not disappoint on tonight’s pork chops.

BLACK & BLEU CHEESE VINAIGRETTE

2 ounces Bleu Cheese Powder
2 teaspoons Cook County Charcoal Seasoning
1/2 cup blue cheese crumbles, optional to taste
1 cup buttermilk
1 cup mayonnaise (sour cream if you want a vinaigrette)
4 tsp. white vinegar (I used apple cider vinegar)

Notes: Replace the mayonnaise with sour cream for a tasty dip version of this dressing.

Place all ingredients in a medium bowl and stir to combine thoroughly. I used my small food processor.
Transfer to a sealed container and chill until ready to serve.

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RECIPE REWIND ~ KRAB SALAD with 1000 ISLAND DRESSING ~ a favorite for a warm evening

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD

8 ounces Louis Kemp Crab, finely chopped

1 stalk celery, finely chopped

1/3 cup minced red or green 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 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.

He all but licked his plate and drank the rest of the dressing straight from the bottle.

HOMEMADE BBQ SAUCE – OOEY GOOEY STICKY BBQ RIBS – YUM YUM GOOD!

I’ve been experimenting for years to get the perfect BBQ sauce and I think I’ve finally done it. The trick it turns out is that ketchups are not all the same! I recently found a wonderful new organic ketchup, Portland ketchup, that is full of body and flavor and it turns out that it also makes a fantastic BBQ sauce base.

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.

CITRUS SUMMER SALAD DRESSING

SWEET & SOUR DRESSING
1/2 cup red wine vinegar
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/4 cup olive oil
1/2 cup canola oil
1/4 cup peanut oil

Blend all ingredients except the oils until smooth and well mixed.
Slowly add the olive and vegetable oils until well blended.
Toss with salad.
Store remaining dressing in the refrigerator.

♥

WARM BACON DRESSING

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

Cook bacon until crisp. Leave drippings in pan and allow to cool.
Drain on paper towels and crumble when cool. Set aside.
In a medium bowl lightly beat the egg.
Add the vinegar, sugar, water, flour, salt and pepper. Blend well. Add to the bacon drippings.
Mix until well blended.
Cook over a low heat, STIRRING CONSTANTLY! Bring to a rolling boil taking off the heat when you reach your desired consistency.
When cool, add the crumbled bacon.
Enjoy!

SUBMITTED TO TEMPT MY TUMMY TUESDAY.

CranBlackberry Sauce

A new twist on an old standard – YUMMY!

CRANBLACKBERRY SAUCE

1 cup orange juice with pulp
1 bag cranberries, washed and sorted

1 box blackberries, washed and sorted

1 kiwi, diced
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel

Wash cranberries and drain in colander.
Mix orange juice and sugar in saucepan until dissolved.
Add cinnamon and orange peel. Stir well.
Add the cranberries and simmer over medium high heat until bubbling, stirring often.
When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’.
Sauce will thicken as it cools.
Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

BLT Chicken Sandwiches with Rosemary Mayo – Fire Day Friday

I can’t say it’s the best looking sandwich I have ever made, but what I can say is that it’s one of the best tasting ones I’ve had in a long time. I guess you truly can’t go wrong with bacon and cheese, though, can you?

This is a fun way to jazz up a chicken sandwich or a BLT – however you look at it, you will not be sorry if you do make it!

Don’t feel like grilling? No worries, bake or pan sear the chicken, it will still be good. Heck, use chicken tenders instead of breasts – it doesn’t matter, cause it will still be good 🙂

BLT Chicken Sandwiches with Rosemary Mayo

Adapted from Bon Appetit

Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
olive oil
garlic salt and pepper
6 slices bacon, cooked crisp
1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
lettuce
melty cheese – I used a jalapeno pub cheese – or you can skip the cheese all together
2 hoagie buns or sandwiches rolls of your choice
For the mayo:
1/4 cup mayonnaise
1-2 teaspoons freshly minced rosemary leaves
1 Tablespoon lemon juice

Directions:
Mix all the ingredients together for the mayo, until well combined. Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F. Rub olive oil on both sides of each piece of chicken. Season with garlic salt and pepper (or whatever spice mixture you prefer). Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through. Remove from grill and let rest for 5 minutes.

Build your sandwich however you like, but I slathered mayo on the top and bottom bun – placed the chicken first, added the cheese, topped with bacon, tomato and lettuce – dinner is served! Enjoy!

MUSHROOM GRAVY ~ TASTE AND CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food. The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.

This month I was paired with PJ from Seduce Your Tastebuds. I love being paired with someone from another country as I inevitably learn sooooooo much, not to mention get to use my metric conversions. I chose her Mushroom Gravy recipe. I chose it because I love mushrooms, but also for the unique way she makes it – in the pressure cooker! Genius, pure genius! I made pork cutlets and mashed potatoes for it to go on. And everyone loved it!

PJ’s recipe:

Button mushrooms – 200grams , washed , pat dried and quatered
Onion- 1, chopped
Tomato – 1, chopped
Curry leaves- a few
Coriander powder- 1 teaspoon
Chilli powder -1 teaspoon
Oil- 2 teaspoons
Salt to taste

Saute with a little oil and grind to a smooth paste with a little water

Pearl onions- 5 numbers
Green chilli – 1
Aniseed- 1/2 teaspoon
Poppy seeds- 1 teaspoons
Cashewnuts- 5 numbers
Ginger- 1″ piece
Garlic- 2 cloves

In a pressure cooker, heat oil and saute onion till translucent
Put in tomato and cook till soft.
Add the curry leaves, ground paste, coriander powder, chili powder, salt and mix well.
Cook for a couple of minutes. Sprinkle a little water if the mixture is very dry.
Put in the mushrooms and add 1/2 cup of water. Take care in this stage as water oozes out of mushrooms while cooking so adding too much water will make the gravy very watery.
Pressure cook this for 1 whistle or 8- 10 minutes.

Once the pressure releases,transfer into a serving dish and serve garnished with coriander leaves.

Note :

If the gravy becomes watery, cook uncovered for some time till the gravy reaches the desired consistency.
Instead of cashew/ poppy seeds, grated coconut can be used.
For a different flavor, garam masala/ sambar powder can be added in step 3

Fire Day Friday: Grilled Shrimp with Grapefruit BBQ Sauce

I’ve been on quite the shrimp kick lately. You see, there was a time where I was hesitant to purchase it, because, living in the desert, we can’t get a lot of fresh shrimp. Well I had a bad experience with frozen shrimp once, hence the hesitation. I broke through that though, and finally started cooking with shrimp again. And boy am I thankful I did. I adore shrimp… there is so much you can do with it. And it’s at it’s best when grilled. At least, that’s my opinion… and that counts for something, right??

This wasn’t the best concoction ever, but it was good. Believe me, we ate the hell out of this…there were no leftovers 🙂 I liked the sauce, but surprisingly, I liked it much better on the shrimp than by itself… and that is an odd thing for me to say, trust me. Nevertheless, this is definitely one to try!

Grilled Shrimp with Grapefruit BBQ Sauce
Adapted from Robin Miller
Printable Recipe
Ingredients:
36 extra larges (31/40 count) shrimp, peeled and deveined
2 yellow bell peppers, cut into 1-inch chunks
10 cherry tomatoes
6 Tablespoons freshly squeezed grapefruit juice
2 Tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon olive oil
1/2 – 1 teaspoon chipotle puree
wooden or metal skewers (if using wooden, soak in water for at least 30 minutes)

Directions:
In a bowl, mix together the grapefruit juice, ketchup, mustard, sugar, cumin, chili powder, olive oil and chipotle puree until well combined. Reserve 2 tablespoons of the sauce. Place the shrimp in a shallow dish and pour the remaining marinade over top of it. Toss to make sure all shrimp are coated with marinade. Cover and place in refrigerator for 2-4 hours.

Preheat grill to 350 degrees F. Thread the shrimp onto the skewers. Thread the peppers and tomatoes on their own separate skewers, or thread them together with the shrimp, it’s up to you. Place directly over the fire and grill until shrimp is pink and cooked through, about 3-5 minutes per side. My tomatoes only sat on there for about 4 minutes all together and the peppers were done in about 8 minutes. Baste the shrimp with sauce at least twice during the grilling time. Remove from grill and serve over rice. Enjoy!

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