Category: sauces dressings rubs

Creamy Tahini Dressing with Cucumber and Dill

Creamy Tahini Dressing with Cucumber and Dill
For the Creamy Tahini Sauce
  1. 2 garlic cloves, coarsely chopped
  2. 1 teaspoon kosher salt
  3. 1/2 cup tahini
  4. 1/4 cup chopped fresh parsley
  5. 1/4 cup fresh lemon juice
  6. 1/8 cup extra-virgin olive oil
  7. 1/4 teaspoon cayenne pepper
For the Creamy Tahini Dressing with Cucumber and Dill
  1. 1 cup coarsely chopped cucumber, seeds removed
  2. 1/4 cup buttermilk
  3. 1/4 cup sour cream
  4. 2 tablespoons fresh lemon juice
  5. 1/2 teaspoon kosher salt
  6. 1/4 cup fresh dill fronds
Make the Creamy Tahini Sauce
  1. Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
For the Creamy Tahini Dressing with Cucumber and Dill
  1. Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
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Chocolate Sauce

 

Chocholate Sauce
Ingredients
  1. 1/2 cup unsweetened cocoa powder
  2. 1 cup sugar
  3. 1/8 teaspoon kosher salt
  4. 1/2 cup cold water
  5. 1 1/2 teaspoons vanilla
Instructions
  1. 1/2 cup unsweetened cocoa powder
  2. 1 cup sugar
  3. 1/8 teaspoon kosher salt
  4. 1/2 cup cold water
  5. 1 1/2 teaspoons vanilla
Notes
  1. The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving.
  2. This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.
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chupacabra sauce

chupacabra sauce
Ingredients
  1. 2 cups chopped fresh cilantro
  2. 1 cup chopped fresh flat leaf parsley
  3. 1/3 cup chopped fresh oregano
  4. 1/4 cup minced fresh red hot peppers
  5. 1 medium chopped shallot
  6. 4 cloves minced fresh garlic
  7. t tsp salt
Instructions
  1. mix it up.
Notes
  1. Use as a marinade. When finished marinading brush the meat touched marinade while grilling.
  2. Save some back that has not touched the raw meat for a serving sauce.
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Barbeque Sauce

Barbeque Sauce
Ingredients
  1. 6 28 oz cans tomato sauce
  2. 2 huge white onions
  3. 4 huge garlic bulbs (yes bulbs, not cloves)
  4. 1 cup paprika
  5. dried mustard
  6. thyme
Instructions
  1. simmer the tomato sauce over low heat
  2. puree the onions; add to the sauce
  3. peel and dice the garlic; add to the sauce
  4. pressure canner 10 lbs 15 minutes
  5. note: this recipe isn't sweet at all. The only sugar is from the tomatoes.
At serving time, you can
  1. for sweetness add some honey
  2. for tanginess add some vinegar
  3. for tartness add some lemon juice
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Mayonnaise

Mayonnaise
Ingredients
  1. 1 large egg yolk, at room temperature 30 minutes
  2. 1/2 teaspoon Dijon mustard
  3. 3/4 cup olive or vegetable oil (or a combination), divided
  4. 1 teaspoon white-wine vinegar or cider vinegar
  5. 1 1/2 teaspoons fresh lemon juice
  6. 1/4 teaspoon white pepper
Instructions
  1. Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper.
Notes
  1. Chill, surface covered with plastic wrap, until ready to use.
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Buttermilk Dressing

Buttermilk Dressing
Ingredients
  1. 1 cup mayonnaise
  2. 1 cup buttermilk
  3. 4 tsp. finely grated lemon zest plus 4 tablespoon lemon juice
  4. 4 garlic cloves, minced
  5. salt and pepper
Instructions
  1. Whisk together buttermilk, mayonnaise, lemon zest and juice, and garlic in a bowl. Season with salt and pepper.
Notes
  1. Chill overnight.
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Mint Sauce

Mint Sauce
Ingredients
  1. 1 cup + 2 Tbs fresh mint
  2. 1/2 cup beef broth
  3. 1/3 cup minced shallots
  4. 6 Tbs red wine vinegar
  5. 1/4 cup sugar
  6. 2 tsp corn starch
Instructions
  1. Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  2. Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper.
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Creamy Caper Sauce

Creamy Caper Sauce
Ingredients
  1. 1 cup mayonnaise
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon fresh lemon juice
  4. 1/2 cup drained capers, coarsely chopped
  5. 1/2 cup chopped fresh parsley
  6. 1/2 cup chopped fresh chives
Instructions
  1. Mix it up and chill before using at least 15 minutes.
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Hot Wing Sauce

Hot Wing Sauce
Ingredients
  1. 6 lbs hot peppers, most of the seeds removed, a mixture of fresh and frozen (see tips below)
  2. use a mixture of your favorites or just whatever is growing in the garden: scotch bonnet, banana, poblana, cherry, jalapeu00f1o, thai
  3. 2 large sweet red peppers (adds sweetness and color)
  4. 1/4 cup safflower oil
  5. 2 lbs okra, chopped coarsely
  6. 1 or 2 cups vinegar (see instructions)
  7. 2 whole bulbs of garlic, peeled and chopped coarsely (yes it is a lot)
  8. 2 Tbs black pepper
  9. 2 Tbs salt
see instructions
  1. butter: 1 lbs now or 2 Tbs per serving later
  2. vinegar: 1 cup now or 1 Tbs per serving later
Instructions
  1. Prepare the peppers (see hints tips below). In a large pot, sautu00e9 the peppers, okra and oil until soft. Simmer for an hour. They should make their own juice. Add the remaining ingredients and simmer another hour or two. If brave you can taste it and adjust the spices. Optionally let it cool overnight to set the flavors.
  2. Blend, puree or mill the sauce. The food mill removes all of the seeds and skins, but the other methods still make a smooth sauce.
  3. Add one cup of vinegar now. This makes a thicker sauce and saves freezer/can space. Optional: add 2 cups of vinegar now and don't add any when you make the final sauce below. If you are canning, don't add any butter now. If you are freezing, you can add the entire 1 lbs of butter now and don't add any when ready to serve.
  4. Freeze or can the sauce in 4 oz containers/jars for 2 servings of hot wing sauce. To can I use a pressure canner to be safe, hot packed, 5# for 30 minutes.
  5. Serving: for 8 small or regular sized wings, mix 2 Tbs hot wing sauce with 2 Tbs vinegar and 2 Tbs butter in a large container with a lid. Add deep fried wings right from the fryer, put the lid on and shake for 15 seconds. Take the lid off, let cool for 2 minutes, put the lid back on and shake for 15 additional seconds. Promptly remove the lid (unless you like soggy wings). Serve immediately.
Tips
  1. Use disposable nitrile gloves. They will not let the pepper juice soak through to burn your hands and if you get the correct size for your hands you won't chop the tips off while working. Pull the fingers down so they are tight. As a precaution I have my wife dial 91 before I start cutting the peppers in case there are any problems. Keep your work area clean, discard the gloves after each use, and wash your hands thoroughly after every session of dealing with the peppers.
  2. You can freeze the peppers all summer, and then make one huge batch in the Fall per the ingredient list above. Wash the peppers and put in freezer bags until you are ready to use them. Let them thaw before you start to work with them. Make sure to use a very sharp knife to cut the previously frozen peppers as they will be leathery. Cut the pepper lengthwise and to one side of the stem. Use your finger to scrape out the seeds and rip off the stem. No need to dice the pepper.
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Enchilada Sauce

Enchilada Sauce
Ingredients
  1. 3 TBSP Vegetable Oil
  2. 1 TBSP flour
  3. 1/4 cup chili powder
  4. 2 cups chicken stock
  5. 10 ounces tomato paste
  6. 1 tsp dried oregano
  7. 1 tsp ground cumin
  8. 1/2 tsp salt
Instructions
  1. In a medium saucepan, heat oil, add flour, smoothing & stirring with a wooden spoon. Cook for one minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano & cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. Sauce will thicken and smooth out.
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Ranch

Ranch
Ingredients
  1. 5 tablespoons dried minced onions
  2. 7 teaspoons parsley flakes
  3. 4 teaspoons salt
  4. 1 teaspoon garlic powder
For dressing
  1. 1 cup mayonnaise
  2. 1 cup buttermilk or sour cream
For dip
  1. 2 cups sour cream or Greek Yogurt.
Instructions
  1. Mix together and store in an air tight container.
For dressing
  1. Mix 2 tablespoons dry mix with mayonnaise and buttermilk or sour cream.
For dip
  1. Mix 2 tablespoons dry mix with sour cream or Greek Yogurt.
  2. Mix up a few hours before serving, so the flavors all blend.
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Dry Onion Soup Mix

Dry Onion Soup Mix
Ingredients
  1. 2/3 cup dried, minced onion
  2. 3 teaspoons parsley flakes
  3. 2 teaspoons onion powder
  4. 2 teaspoons turmeric
  5. 1 teaspoon celery salt
  6. 1 teaspoon sea salt
  7. 1 teaspoon sugar
  8. 1/2 teaspoon ground pepper
Instructions
  1. Mix all ingredients in a jar, then give the jar a good shake.
  2. Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.
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Paul Homlish's recipes https://blog.homlish.net/