Simple. Decadent.
Ingredients:
1-1/2 cups whipping cream
5 T. maple syrup
3 T. light corn syrup
V.S.P. Combine all ingredients in heavy saucepan and cook over moderate heat, stirring constantly, until thickened and reduced by about one-third, approximately 20 minutes. Chill.
Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts
Friday, September 23, 2011
Monday, September 19, 2011
Breslauer Steaks with Mushroom Gravy Recipe
Veal and pork patties seasoned with onion and nutmeg are still a favorite dish for the Amanas. Serves six when accompanied by mushroom gravy.
Ingredients:
1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter
Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.
V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.
Ingredients:
1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter
Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.
V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.
Sunday, September 4, 2011
Chinese Duck Sauce Recipe
It is possible to buy perfectly acceptable bottled duck sauce, also known sometimes as plum sauce, however homemade is just wonderful. We have found many ways to use it, not just for Chinese food.
Ingredients:
Enough plums, peaches and apricots to make 5 cups when pared, pitted and chopped
1/2 cup red wine vinegar
1 cup sugar
Step 1. Boil a pot of water; drop each piece of fruit into the boiling water for one minute and remove. Slip off skins. Chop fruit into small pieces, discarding pits.
Step 2. Combine vinegar and sugar. Place fruit in a large stainless steel pot and add vinegar-sugar mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours, stirring occasionally. Adjust seasoning if necessary. Serve cold.
Ingredients:
Enough plums, peaches and apricots to make 5 cups when pared, pitted and chopped
1/2 cup red wine vinegar
1 cup sugar
Step 1. Boil a pot of water; drop each piece of fruit into the boiling water for one minute and remove. Slip off skins. Chop fruit into small pieces, discarding pits.
Step 2. Combine vinegar and sugar. Place fruit in a large stainless steel pot and add vinegar-sugar mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours, stirring occasionally. Adjust seasoning if necessary. Serve cold.
Wednesday, August 31, 2011
Lomo de Cerdo con Salsa de Nueces - Pork with Walnut Sauce Recipe
Every pork lover must try this recipe. Serves 6.
Ingredients:
2 lbs. pork tenderloin
2 to 3 t. salt
2 garlic cloves, mashed
1 T. olive oil
1 cup water
Walnut sauce (next recipe)
V.S.P. Trim off all the fat from the loin and chop the fat fine. Place the fat in a heavy pan with the olive oil and heat over low flame until all the fat melts. Rub meat well with salt and garlic and sauté the loin slowly until golden on all sides. Add water and simmer, covered, until tender, basting meat often with its own juices. Remove from fire, keeping it hot. Pour off half of juices for walnut sauce.
To serve, slice loin very thin. Pour remaining juices over meat. Serve with French fried potatoes and the walnut sauce in a gravy boat.
Salsa de Nueces - Walnut Sauce
Ingredients:
12 walnuts, shelled and peeled
1/2 cup milk
V.S.P. Mash walnuts in mortar, moistening with a few drops water. When you have a fine paste, place in a small pot with milk, and boil for 2 minutes. Remove half the juices from the meat, skim off fat and add juices to walnut sauce, simmering five more minutes. Keep it hot without allowing it to boil.
Ingredients:
2 lbs. pork tenderloin
2 to 3 t. salt
2 garlic cloves, mashed
1 T. olive oil
1 cup water
Walnut sauce (next recipe)
V.S.P. Trim off all the fat from the loin and chop the fat fine. Place the fat in a heavy pan with the olive oil and heat over low flame until all the fat melts. Rub meat well with salt and garlic and sauté the loin slowly until golden on all sides. Add water and simmer, covered, until tender, basting meat often with its own juices. Remove from fire, keeping it hot. Pour off half of juices for walnut sauce.
To serve, slice loin very thin. Pour remaining juices over meat. Serve with French fried potatoes and the walnut sauce in a gravy boat.
Salsa de Nueces - Walnut Sauce
Ingredients:
12 walnuts, shelled and peeled
1/2 cup milk
V.S.P. Mash walnuts in mortar, moistening with a few drops water. When you have a fine paste, place in a small pot with milk, and boil for 2 minutes. Remove half the juices from the meat, skim off fat and add juices to walnut sauce, simmering five more minutes. Keep it hot without allowing it to boil.
Friday, August 26, 2011
Sweet and Sour Sauce Recipe
Great with pork balls, chicken and shrimp.
Ingredients:
1 15-oz. can pineapple chunks
2 small carrots
1 green pepper
1 T. corn starch
1 T. brown sugar
2 or 3 t. soy sauce
2 T. vegetable oil
2 to 3 T. white vinegar
3 to 4 sweet pickles, sliced
Procedure:
Drain the pineapple chunks, reserving juice. Peel and slice carrots thinly; slice green pepper and remove seeds and membrane. Simmer vegetables gently in pineapple juice for 5 minutes or until tender. Mix cornstarch, brown sugar, soy sauce, oil and vinegar together until smooth and stir into vegetables. Cook for 3 minutes. Add pineapple chunks and sliced pickles to pork balls and serve hot.
Ingredients:
1 15-oz. can pineapple chunks
2 small carrots
1 green pepper
1 T. corn starch
1 T. brown sugar
2 or 3 t. soy sauce
2 T. vegetable oil
2 to 3 T. white vinegar
3 to 4 sweet pickles, sliced
Procedure:
Drain the pineapple chunks, reserving juice. Peel and slice carrots thinly; slice green pepper and remove seeds and membrane. Simmer vegetables gently in pineapple juice for 5 minutes or until tender. Mix cornstarch, brown sugar, soy sauce, oil and vinegar together until smooth and stir into vegetables. Cook for 3 minutes. Add pineapple chunks and sliced pickles to pork balls and serve hot.
Tuesday, August 23, 2011
Curry Sauce Recipe
Serve this sauce with leftover meat, chicken or vegetables. The Kitchen Mouse enjoys this sauce especially when served with shrimp. Serves 3 or 4.
Ingredients:
2 T. butter or margarine
1 cup chopped onion
1 clove garlic, minced
2 T. curry powder
1 T. flour
1/4 t. powdered ginger
2 cups beef or chicken stock
V.S.P. Melt the butter in a saucepan; sauté the onions and garlic 10 minutes. Blend in 1-1/2 tablespoons of the curry powder, flour and ginger; cook over low heat 2 minutes, stirring constantly. Gradually add the broth, stirring constantly and bring to a boil. Reduce heat and cook 10 minutes. Taste and adjust seasoning, adding remaining curry powder if needed. Add leftovers, heat through and serve over rice.
Ingredients:
2 T. butter or margarine
1 cup chopped onion
1 clove garlic, minced
2 T. curry powder
1 T. flour
1/4 t. powdered ginger
2 cups beef or chicken stock
V.S.P. Melt the butter in a saucepan; sauté the onions and garlic 10 minutes. Blend in 1-1/2 tablespoons of the curry powder, flour and ginger; cook over low heat 2 minutes, stirring constantly. Gradually add the broth, stirring constantly and bring to a boil. Reduce heat and cook 10 minutes. Taste and adjust seasoning, adding remaining curry powder if needed. Add leftovers, heat through and serve over rice.
Friday, August 19, 2011
Pasta - The Shape of Things to Come
Originally published June 4, 1984
Inexpensive, easy to prepare and practically imperishable (when properly stored), pasta - as typically Italian as Grand Opera and Chianti - has much going for it as one of the great dishes of the world.
Most of us are familiar with several varieties of pasta, Italians have more than a hundred different shapes and sizes to choose from - ranging from tiny golden specks called pastina, used mainly in light soups and invalid broths, to huge ribbed rigatoni, so large and hearty that they are individually stuffed with meat, cheese and tomatoes.
The delightful names the Italians give to these shapes are proof of their affection for pasta. Spaghetti (which means little strings) and macaroni are, of course, best known to us, but they are just two of the immense pasta family: amorini, little cupids; farfallette, little butterflies; conchiglie, little shells; capelletti, little hats; and tirabaci, kiss-bringers, are just a few of the delicious forms pasta takes. And strange as it seems, the cut and shape of pasta, in one or another of these many forms, alters the taste of the finished dish, for it affects the cooking and the amount of sauce included with each mouthful.
Even more important than the size and shape of the pasta is the kind of sauce that accompanies it. Not all Italian pasta sauces are tomato based. One of The Kitchen Mouse’s favorite recipes serves well-drained spaghetti with only butter and freshly grated Parmesan cheese; another adds one or two egg yolks and a little cream to this basic recipe for a really delicious sauce.
Inexpensive, easy to prepare and practically imperishable (when properly stored), pasta - as typically Italian as Grand Opera and Chianti - has much going for it as one of the great dishes of the world.
Most of us are familiar with several varieties of pasta, Italians have more than a hundred different shapes and sizes to choose from - ranging from tiny golden specks called pastina, used mainly in light soups and invalid broths, to huge ribbed rigatoni, so large and hearty that they are individually stuffed with meat, cheese and tomatoes.
The delightful names the Italians give to these shapes are proof of their affection for pasta. Spaghetti (which means little strings) and macaroni are, of course, best known to us, but they are just two of the immense pasta family: amorini, little cupids; farfallette, little butterflies; conchiglie, little shells; capelletti, little hats; and tirabaci, kiss-bringers, are just a few of the delicious forms pasta takes. And strange as it seems, the cut and shape of pasta, in one or another of these many forms, alters the taste of the finished dish, for it affects the cooking and the amount of sauce included with each mouthful.
Even more important than the size and shape of the pasta is the kind of sauce that accompanies it. Not all Italian pasta sauces are tomato based. One of The Kitchen Mouse’s favorite recipes serves well-drained spaghetti with only butter and freshly grated Parmesan cheese; another adds one or two egg yolks and a little cream to this basic recipe for a really delicious sauce.
Spaghetti alla Bolognese - Italian Meat Sauce Recipe
This very rich meat sauce is a typical Italian sauce. Serve 4 or 5.
Ingredients:
1 lb. spaghetti
2 T. butter or margarine
4 T. olive oil
1/4 lb. salt pork, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. lean ground beef
1 strip lemon peel
1 bay leaf
4 T. tomato puree
10 oz. rich beef stock
1/4 cup dry white wine
Salt and pepper to taste
Grated nutmeg to taste
4 T. heavy cream
Grated Parmesan cheese
Butter
Step 1. Heat butter and oil in a large, heavy-bottomed frying pan; add salt pork, onion, carrots and celery. Sauté over medium heat, stirring occasionally until salt pork browns. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and wine and season to taste with salt, pepper and nutmeg.
Step 2. Cover pan and simmer the sauce very gently for 30 minutes, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for 30 minutes, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more.
Step 3. Cook spaghetti in plenty of boiling salted water until al dente (firm to the bite, but not soft or mushy). Serve with Bolognese sauce and freshly grated Parmesan. Dot with butter.
Ingredients:
1 lb. spaghetti
2 T. butter or margarine
4 T. olive oil
1/4 lb. salt pork, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. lean ground beef
1 strip lemon peel
1 bay leaf
4 T. tomato puree
10 oz. rich beef stock
1/4 cup dry white wine
Salt and pepper to taste
Grated nutmeg to taste
4 T. heavy cream
Grated Parmesan cheese
Butter
Step 1. Heat butter and oil in a large, heavy-bottomed frying pan; add salt pork, onion, carrots and celery. Sauté over medium heat, stirring occasionally until salt pork browns. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and wine and season to taste with salt, pepper and nutmeg.
Step 2. Cover pan and simmer the sauce very gently for 30 minutes, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for 30 minutes, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more.
Step 3. Cook spaghetti in plenty of boiling salted water until al dente (firm to the bite, but not soft or mushy). Serve with Bolognese sauce and freshly grated Parmesan. Dot with butter.
Macaroni Leonardo Recipe
Easy to make and it will be enjoyed by the whole family. Serve 5 or 6.
Ingredients:
2 lbs. sweet Italian sausage
1 onion, finely chopped
1 clove garlic, minced
1 t. salt
1 6-oz. can tomato paste
1 28-oz. can tomatoes
1 t. oregano
1/8 t. black pepper
1 lb. elbow macaroni, cooked according to package directions
V.S.P. Cut the sausage into 1/2-inch slices and brown them. Add the onion and garlic and cook until golden. Drain off the fat.
Add the salt, tomato paste and tomatoes. Bring to a boil and simmer, uncovered, 45 minutes. Add the oregano and pepper ten minutes before the end of cooking the time.
Arrange the cooked macaroni on a serving dish and pour sauce over the top. Serve with a salad.
Ingredients:
2 lbs. sweet Italian sausage
1 onion, finely chopped
1 clove garlic, minced
1 t. salt
1 6-oz. can tomato paste
1 28-oz. can tomatoes
1 t. oregano
1/8 t. black pepper
1 lb. elbow macaroni, cooked according to package directions
V.S.P. Cut the sausage into 1/2-inch slices and brown them. Add the onion and garlic and cook until golden. Drain off the fat.
Add the salt, tomato paste and tomatoes. Bring to a boil and simmer, uncovered, 45 minutes. Add the oregano and pepper ten minutes before the end of cooking the time.
Arrange the cooked macaroni on a serving dish and pour sauce over the top. Serve with a salad.
Marinara Sauce Recipe
This is an Italian seaman’s sauce and is usually made without using any meat.
Ingredients:
1/4 cup olive oil
2 cups coarsely chopped onion
1 small onion, cut into rounds, about 1/2 cup
2 cloves garlic, minced
4 cups canned Italian-style tomatoes
1 small carrot, cut into rounds, about 1/2 cup
Salt and pepper to taste
1/4 cup butter or margarine
1 t. oregano
1 t. dried basil
Step 1. Heat the oil in a large skillet and cook the onion, carrot and garlic until golden, stirring occasionally.
Step 2. Pour the tomatoes the tomatoes through a sieve, pushing the pulp through with a wooden spoon. Discard the seeds. Add the pureed tomatoes to the vegetables and add salt and pepper to taste. Partially cover and simmer 15 minutes. Put the sauce through a sieve, pushing the solids through with a wooden spoon. Return the sauce to the skillet and add the remaining ingredients. Partially cover and simmer 30 minutes longer. Serve with your favorite pasta.
You can also add your favorite fish filets or small shrimp during the last 10 minutes of cooking time.
Ingredients:
1/4 cup olive oil
2 cups coarsely chopped onion
1 small onion, cut into rounds, about 1/2 cup
2 cloves garlic, minced
4 cups canned Italian-style tomatoes
1 small carrot, cut into rounds, about 1/2 cup
Salt and pepper to taste
1/4 cup butter or margarine
1 t. oregano
1 t. dried basil
Step 1. Heat the oil in a large skillet and cook the onion, carrot and garlic until golden, stirring occasionally.
Step 2. Pour the tomatoes the tomatoes through a sieve, pushing the pulp through with a wooden spoon. Discard the seeds. Add the pureed tomatoes to the vegetables and add salt and pepper to taste. Partially cover and simmer 15 minutes. Put the sauce through a sieve, pushing the solids through with a wooden spoon. Return the sauce to the skillet and add the remaining ingredients. Partially cover and simmer 30 minutes longer. Serve with your favorite pasta.
You can also add your favorite fish filets or small shrimp during the last 10 minutes of cooking time.
Ham and Herb Sauce for Pasta Recipe
This recipe will make enough sauce for use with 1-1/2 pounds of your favorite pasta. Serves 6.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Ingredients:
3/4 cup olive oil
1/2 lb. chopped ham
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 t. dried marjoram
1/4 t. dried basil
Salt and pepper to taste
1-1/2 lbs. pasta
V.S.P. Heat the oil in a frying pan, add the ham and garlic and sauté very gently, without browning, for 4 or 5 minutes. Add all the herbs, stir well and sauté for 2 or 3 minutes more and turn off the heat. Let the herbs steep in the oil while the pasta is cooking.
Cook the pasta, drain it and place in a hot serving dish and pour sauce over it. Toss thoroughly and serve immediately.
Thursday, August 18, 2011
Yakitori - Japanese Barbecued Chicken Recipe
This is a traditional Japanese charcoal-broiled chicken dish. Serve 4 to 6.
Ingredients:
1/2 cup soy sauce
1/2 cup rice wine
1/4 cup sugar
1 lb. chicken breasts, cut in 1-inch cubes
1/2 lb. chicken livers, cut in half
4 to 6 scallions, cut in 2-inch lengths
Step 1. Combine soy sauce, rice wine and sugar.
Step 2. Thread chicken and livers onto skewers, ending with a piece of scallion on each skewer.
Step 3. Brush skewered meat with sauce. Grill over hot charcoal about 5 to 6 minutes or until chicken is tender, turning skewers frequently and basting with sauce continuously. Brush generously with sauce before serving.
Ingredients:
1/2 cup soy sauce
1/2 cup rice wine
1/4 cup sugar
1 lb. chicken breasts, cut in 1-inch cubes
1/2 lb. chicken livers, cut in half
4 to 6 scallions, cut in 2-inch lengths
Step 1. Combine soy sauce, rice wine and sugar.
Step 2. Thread chicken and livers onto skewers, ending with a piece of scallion on each skewer.
Step 3. Brush skewered meat with sauce. Grill over hot charcoal about 5 to 6 minutes or until chicken is tender, turning skewers frequently and basting with sauce continuously. Brush generously with sauce before serving.
Souvlaki - Barbecued Greek Lamb Recipe
This is a Greek version of a dish which is popular all through the Near- and Middle East. Serves 4.
Ingredients:
1/4 cup olive oil
Juice of 1 lemon
2 T. oregano
1/2 t. salt
1/4 t. black pepper
2 lbs. boneless lamb, cut in 1-inch cubes
1 large yellow onion, cut in 1-inch chunks
2 green peppers, cut in 1-inch pieces
Step 1. Combine olive oil, lemon juice, oregano, salt and pepper and beat with fork.
Step 2. Pour over lamb and mix well to ensure that all cubes are well coated with marinade. Marinate, refrigerated, at least 5 to 6 hours.
Step 3. Thread lamb cube on skewers alternately with pieces of onion and green pepper. Brush thoroughly with marinade.
Step 4. Grill over hot charcoal, turning once, about 4 or 5 minutes on each side. Serve on pita bread.
Ingredients:
1/4 cup olive oil
Juice of 1 lemon
2 T. oregano
1/2 t. salt
1/4 t. black pepper
2 lbs. boneless lamb, cut in 1-inch cubes
1 large yellow onion, cut in 1-inch chunks
2 green peppers, cut in 1-inch pieces
Step 1. Combine olive oil, lemon juice, oregano, salt and pepper and beat with fork.
Step 2. Pour over lamb and mix well to ensure that all cubes are well coated with marinade. Marinate, refrigerated, at least 5 to 6 hours.
Step 3. Thread lamb cube on skewers alternately with pieces of onion and green pepper. Brush thoroughly with marinade.
Step 4. Grill over hot charcoal, turning once, about 4 or 5 minutes on each side. Serve on pita bread.
Bul Goki - Korean Barbecued Pork
The Kitchen Mouse gave you this recipe on another occasion but it is worth repeating whenever we discuss family outings.
This is a classic example of Korean cuisine. The meat may be cut in thin slices and served as an appetizer or main course, or it may be cut into small cubes (half-inch) and served on wooden picks as a hot hors-d’oeuvre.
Ingredients:
1/3 cup soy sauce
4 cloves garlic
5 T. toasted sesame seeds
1/4 cup brown sugar
2 lbs. boneless pork tenderloin or pork cutlets
Step 1. Combine soy sauce, garlic, 2 tablespoons sesame seeds and brown sugar in a blender and blend at high speed for 30 seconds.
Step 2. Pour this mixture over pork and marinate 4 to 6 hours.
Step 3. Remove pork from marinade and broil over hot charcoal until well done, about 5 inches on each side.
Step 4. Slice thin: serve with additional toasted sesame seeds sprinkled on top. Serve.
This is a classic example of Korean cuisine. The meat may be cut in thin slices and served as an appetizer or main course, or it may be cut into small cubes (half-inch) and served on wooden picks as a hot hors-d’oeuvre.
Ingredients:
1/3 cup soy sauce
4 cloves garlic
5 T. toasted sesame seeds
1/4 cup brown sugar
2 lbs. boneless pork tenderloin or pork cutlets
Step 1. Combine soy sauce, garlic, 2 tablespoons sesame seeds and brown sugar in a blender and blend at high speed for 30 seconds.
Step 2. Pour this mixture over pork and marinate 4 to 6 hours.
Step 3. Remove pork from marinade and broil over hot charcoal until well done, about 5 inches on each side.
Step 4. Slice thin: serve with additional toasted sesame seeds sprinkled on top. Serve.
Barbecued Spareribs with Beer and Honey Sauce Recipe
When we are looking for flavor for our ribs we always use this recipe. Serves 8.
Ingredients:
8 pounds spareribs, cut into serving pieces
3 cups beer
1 cup honey
1-1/2 t. dry mustard
2 t. chili powder
2 t. ground sage
1 T. salt
2 T. lemon juice
Step 1. Place the ribs in a large shallow pan. Mix remaining ingredients and pour over the ribs. Let marinate in the refrigerator 24 hours, turning at least once.
Step 2. Remove ribs from marinade, reserving the liquid. Weave the spareribs on a spit or place on the rack of a hot charcoal grill or broiler, about 5 inches from the heat. Cook, turning frequently and brushing with the marinade, until brown, about an hour and 15 minutes. You may also bake them in a 350 degree oven about 1-1/2 hours or until brown and glazed, basting frequently. Serve.
Ingredients:
8 pounds spareribs, cut into serving pieces
3 cups beer
1 cup honey
1-1/2 t. dry mustard
2 t. chili powder
2 t. ground sage
1 T. salt
2 T. lemon juice
Step 1. Place the ribs in a large shallow pan. Mix remaining ingredients and pour over the ribs. Let marinate in the refrigerator 24 hours, turning at least once.
Step 2. Remove ribs from marinade, reserving the liquid. Weave the spareribs on a spit or place on the rack of a hot charcoal grill or broiler, about 5 inches from the heat. Cook, turning frequently and brushing with the marinade, until brown, about an hour and 15 minutes. You may also bake them in a 350 degree oven about 1-1/2 hours or until brown and glazed, basting frequently. Serve.
Chicken with Lima Barbecue Sauce Recipe
Everyone will enjoy this chicken. Serves 6 to 8.
Ingredients:
3 to 4 lbs. chicken pieces
1/2 cup vegetable oil
1/2 cup lime juice
3 T. finely chopped onion
2 t. dried tarragon
1 t. salt
1/2 t. Tabasco
Step 1. Combine all ingredients except chicken. Mix well.
Step 2. Sprinkle each piece of chicken with salt and pepper. Brush chicken with sauce and cook slowly over medium hot charcoal. Cook about 1 to 1-1/4 hours, turning and basting occasionally. Serve. For a richer flavor, marinate chicken in sauce several hours before cooking.
Ingredients:
3 to 4 lbs. chicken pieces
1/2 cup vegetable oil
1/2 cup lime juice
3 T. finely chopped onion
2 t. dried tarragon
1 t. salt
1/2 t. Tabasco
Step 1. Combine all ingredients except chicken. Mix well.
Step 2. Sprinkle each piece of chicken with salt and pepper. Brush chicken with sauce and cook slowly over medium hot charcoal. Cook about 1 to 1-1/4 hours, turning and basting occasionally. Serve. For a richer flavor, marinate chicken in sauce several hours before cooking.
Saturday, August 13, 2011
Basic French Dressing Recipe
The basis for many others. May be seasoned with a variety of herbs.
Ingredients:
1 cup olive oil
1/3 cup wine vinegar
Salt and pepper to taste
V.S.P. Combine all ingredients in an airtight container, shake and chill.
Ingredients:
1 cup olive oil
1/3 cup wine vinegar
Salt and pepper to taste
V.S.P. Combine all ingredients in an airtight container, shake and chill.
Tuesday, August 9, 2011
English Mustard Sauce Recipe
Serve this sauce hot over your favorite roast.
Ingredients:
1-1/2 T. butter or margarine
1 egg
1/3 cup light brown sugar
1/4 cup granulated sugar
1/4 cup prepared mustard
1/4 t. salt
1/8 t. pepper
3/4 cup cider vinegar
Step 1. Melt butter in a small saucepan. Remove from heat and set aside to cool.
Step 2. In a small bowl, with an electric mixer, beat egg, sugars, mustard, salt and pepper until well combined.
Step 3. Beat in vinegar. Stir mixture into cooled butter. Mix well.
Step 4. Over medium heat, bring to a boil, stirring. Reduce heat and simmer 3 minutes. Serve hot.
Ingredients:
1-1/2 T. butter or margarine
1 egg
1/3 cup light brown sugar
1/4 cup granulated sugar
1/4 cup prepared mustard
1/4 t. salt
1/8 t. pepper
3/4 cup cider vinegar
Step 1. Melt butter in a small saucepan. Remove from heat and set aside to cool.
Step 2. In a small bowl, with an electric mixer, beat egg, sugars, mustard, salt and pepper until well combined.
Step 3. Beat in vinegar. Stir mixture into cooled butter. Mix well.
Step 4. Over medium heat, bring to a boil, stirring. Reduce heat and simmer 3 minutes. Serve hot.
Apricot Mustard Sauce Recipe
This sauce will be great company for your next Sunday ham.
Ingredients:
1/2 lb. dried apricots
1/4 cup light corn syrup
2 T. brown sugar
1/2 t. almond extract
1 T. ground ginger
Salt and pepper to taste
2 T. powdered mustard
Dry sherry
Procedure:
Wash the apricots. Put apricots in a saucepan and add 1/3 cup boiling water, corn syrup and brown sugar, and cook until the apricots are soft. Mash through a sieve or puree in a blender. Add extract, spices and thin with sherry until the consistency of prepared mustard. Tightly covered, this will keep up to a week in the refrigerator.
Ingredients:
1/2 lb. dried apricots
1/4 cup light corn syrup
2 T. brown sugar
1/2 t. almond extract
1 T. ground ginger
Salt and pepper to taste
2 T. powdered mustard
Dry sherry
Procedure:
Wash the apricots. Put apricots in a saucepan and add 1/3 cup boiling water, corn syrup and brown sugar, and cook until the apricots are soft. Mash through a sieve or puree in a blender. Add extract, spices and thin with sherry until the consistency of prepared mustard. Tightly covered, this will keep up to a week in the refrigerator.
Asparagus in Mustard Sauce Recipe
For the next four to eight weeks (written in April) asparagus will be available in the green grocers and hopefully you will take advantage of this buyer’s market.
Ingredients:
2 lbs. asparagus, stems trimmed, pared
1 hard-cooked egg yolk.
1 raw egg yolk
1-1/2 t. Dijon mustard
1/2 cup olive oil
1-1/2 T. white wine vinegar
1/2 t. salt
1/2 t. pepper
1 T. minced hard-cooked egg white
Step 1. Cook the asparagus in boiling salted water until crisp-tender, about 5 to 7 minutes, drain. Place asparagus in a large bowl of of ice water to cool. Drain on paper towels, transfer to platter and refrigerate.
Step 2. Mash hard-cooked egg yolk in a small bowl with raw egg yolk and mustard until smooth. Gradually whisk in oil until smooth. Combine vinegar, salt and pepper; add to oil mixture. Whisk until smooth. Spoon mustard sauce over asparagus, garnish with egg white and serve.
Ingredients:
2 lbs. asparagus, stems trimmed, pared
1 hard-cooked egg yolk.
1 raw egg yolk
1-1/2 t. Dijon mustard
1/2 cup olive oil
1-1/2 T. white wine vinegar
1/2 t. salt
1/2 t. pepper
1 T. minced hard-cooked egg white
Step 1. Cook the asparagus in boiling salted water until crisp-tender, about 5 to 7 minutes, drain. Place asparagus in a large bowl of of ice water to cool. Drain on paper towels, transfer to platter and refrigerate.
Step 2. Mash hard-cooked egg yolk in a small bowl with raw egg yolk and mustard until smooth. Gradually whisk in oil until smooth. Combine vinegar, salt and pepper; add to oil mixture. Whisk until smooth. Spoon mustard sauce over asparagus, garnish with egg white and serve.
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