Blueberry Salsa
Posted September 7, 2006 – 8:02 pm in: Condiments, Sauces, SeafoodIngredients:
2 tablespoon, finely chopped
1 tablespoon jalapeno pepper, finely chopped
1/2 large pink grapefruit
1 teaspoon honey
1 tablespoon lime juice1 cup blueberries
Directions:
Section pink grapefruit and discard membrane.
Dice grapefruit and mix with chopped onion, jalapeno pepper, honey and lime juice.
Stir in blueberries last.
Serve with salmon, halibut or swordfish.
No Comments | Tags:Orange Ginger Marinade
Posted July 8, 2006 – 2:41 pm in: Asian, BBQ, Beef, Condiments, Poultry, SaucesThe following marinade is great on beef, but would work well with chicken breasts. This is a good marinade for barbecuing, but would also work for meat grilled in the oven or on an electric grill.
Cooking times will vary depending on the style of cooking, cut of meat, required doneness, etc.
Ingredients:
2 green onions
2 tablespoons chopped fresh [...]
Make your own vinegar
Posted July 5, 2006 – 2:30 pm in: Condiments, How To, TipsMaking your own vinegar from wine —leftover or otherwise— is not a difficult process, once you have a “mother”. You can find some straightforward instructions here >>Gang of Pour - So, You Wanna Make Vinegar, Eh?.
No Comments | Tags:Bleu Cheese Dressing II
Posted June 17, 2006 – 7:25 pm in: Condiments, Salads, SaucesIngredients:
2 cups sour cream
1 cup mayonnaise
3/4 cup blue cheese, crumbled
2 tablespoons skim milk
2 cloves garlic, mashed
1 tablespoon Worcestershire sauce
Tabasco sauce, to taste
Salt and freshly ground black pepper, to taste
Directions:
Combine sour cream, mayonnaise and blue cheese in bowl of stand mixer. Beat until well blended.
Gradually beat in milk, garlic, Worcestershire, Tabasco, salt and pepper.
The dressing should be [...]
Ricardo’s Fabulous Salsa
Posted May 2, 2006 – 10:35 pm in: Condiments, Mexican, Sauces2 cans whole peeled tomatoes (28 oz.)
Medium bunch of fresh cilantro (cut off stems)
1 large yellow onion (quartered) 1
3-4 fresh green medium jalapenos
5 cloves fresh garlic, peeled
1 tsp salt & pepper (5 ml)
Add ingredients to blender and PULSE on low for 5-15 seconds.
For more summer party recipes you [...]
Copycat Recipe - A1 Sauce
Posted April 27, 2006 – 4:20 pm in: Condiments, SaucesIngredients:
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 tablespoon grated orange zest
2 tablespoons ketchup
2 tablespoons Heinz chili sauce
Directions:
Mix all ingredients in a pot and bring to a boil over medium heat. Continue cooking for 2 minutes, stirring constantly.
Remove from heat and allow mixture to cool.
Pour into a blender [...]
Ketchup (Catsup)
Posted March 10, 2006 – 3:47 pm in: Condiments1 28 oz tin whole tomatoes1 8 oz tine tomato paste1 large onion chopped1 cup red wine vinegar2 tbsn sugar1/2 tsp freshly ground nutmeg1/2 tsp paprika2 bay leaves1/8 tsp cayennesalt and pepper to taste
Mix ingredients together in saucepan. Bring to a boil while stirring, then reduce heat and simmer the mixture is reduced by half. [...]
Bleu Cheese Dressing
Posted February 28, 2006 – 11:57 am in: Condiments, Salads, Sauces1 cup real mayonnaise
2 Tbsp. buttermilk
1 Tbsp. crumbled bleu cheese
1/8 tsp. coarse ground black pepper
1 Tbsn. minced onion
1 clove garlic finely chopped
-Stir together all ingredients in a bowl until smooth.
-Cover and chill for 30 minutes before serving.
Technorati Tags: Cooking, Recipes, Bleu Cheese Dressing, Salads
Coffee Rub for Beef
Posted February 7, 2006 – 3:58 pm in: Beef, CondimentsThis was an experiment that worked well with Sunday’s roast of beef. This rub would work well for all cuts of beef and might even be tasty on pork or lamb. The coffee should be ground to as fine a consistency as possible.
3 teaspoons finely ground coffee
1/4 tsp. sweet paprika
1/8 tsp. cayenne pepper
1/2 tsp. garlic [...]
Balsamic Vinegar Reduction
Posted January 5, 2006 – 8:04 pm in: Condiments, TipsBalsamic Vinegar ReductionPosted at 10:42 in Condiment.
Pour 1 cup balsamic vinegar into a stainless steel or enamelled pot. Bring to boil, reduce heat and simmer until it is reduced to 1/2 - 1/4 cup.
This is a good way to enhance the flavour of lesser quality balsamic vinegars.
Technorati Tags: Cooking, Condiments, Tips, Balsamic Vinegar