Blueberry Salsa

Ingredients:

• 2 tablespoon, finely chopped
• 1 tablespoon jalapeno pepper, finely chopped
• 1/2 large pink grapefruit
• 1 teaspoon honey
• 1 tablespoon lime juice
  1 cup blueberries

Directions:

1. Section pink grapefruit and discard membrane.
2. Dice grapefruit and mix with chopped onion, jalapeno pepper, honey and lime juice.
3. Stir in blueberries last.

Serve with salmon, halibut or swordfish.

Written by Ian McKenzie on September 7th, 2006 with no comments.
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Orange Ginger Marinade

The 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 ginger
• 1 tablespoon soy sauce
• 1/2 cup beef stock
• 1/4 cup orange marmalade
• 1/2 cup of orange juice
• 1 tablespoon of five-spice powder
• 1/4 cup of fresh cilantro, leaves and stems

Directions:

1. Place the ingredients in food processor and whiz until blended.
2. Pour over meat and marinade for at least 2 hours.
3. Remove meat from marinade a grill until cooked.

Technorati Tags: Marinade, BBQ, Grilling, Recipe, Beef, Chicken, Ginger, Orange

Written by Ian McKenzie on July 8th, 2006 with no comments.
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Make your own vinegar

Making 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?.

Written by tubaism on July 5th, 2006 with no comments.
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Bleu Cheese Dressing II

Ingredients:

• 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:

1. Combine sour cream, mayonnaise and blue cheese in bowl of stand mixer. Beat until well blended.
2. Gradually beat in milk, garlic, Worcestershire, Tabasco, salt and pepper.
3. The dressing should be thick enough to hold up a spoon. However, you can adjust the consistency by adding more skim milk, if desired.
4. Serve over a thick wedge of iceberg lettuce.

Written by Ian McKenzie on June 17th, 2006 with no comments.
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Ricardo’s Fabulous Salsa

• 2 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 can make with a blender, visit www.hamiltonbeach.ca.

- News Canada

Written by tubaism on May 2nd, 2006 with no comments.
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Copycat Recipe - A1 Sauce

Ingredients:

• 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:

1. Mix all ingredients in a pot and bring to a boil over medium heat. Continue cooking for 2 minutes, stirring constantly.
2. Remove from heat and allow mixture to cool.
3. Pour into a blender and process until mixture is smooth.
4. Store in a capped bottle and store in the refrigerator. Should keep for about 3 months.

Technorati Tags: Cooking, Recipes, Sauces, Condiments, Copycat Recipes, A1 Sauce

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Written by tubaism on April 27th, 2006 with no comments.
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Ketchup (Catsup)

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Written by tubaism on March 10th, 2006 with no comments.
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Bleu Cheese Dressing

1 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

Written by tubaism on February 28th, 2006 with 1 comment.
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Coffee Rub for Beef

This 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 powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp dry parsley flakes

Blend the ingrediants together well, cover the surfaces of the meat with the rub and let stand in refrigerator for at least and hour and up to eight hours. Cook according to the method for the cut of meat: roast, bar-b-q, grill, etc.

Technorati Tags: Recipes, Beef, Roasting, Dry Rub

Written by tubaism on February 7th, 2006 with no comments.
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Balsamic Vinegar Reduction

Balsamic Vinegar Reduction
Posted 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

Written by tubaism on January 5th, 2006 with no comments.
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