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Condiments



Category : Condiments
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Wild Ginger - Seafood Dipping Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool Holding each lemon over a bowl to catch the juices, cut in between each segment with a serrated knife. Each segment should be...


White Sauce - Medium

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter, stir and slowly drip milk into mixture while stirring to remove all lumps. Turn heat on low and stir as mixture thickens. This is a good consistency for creamed vegetables, gravy, diced meats and egg dishes.


White Wine Marinade

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and...


Western Barbecue Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Mix all ingredients together and use to baste beef tenderloin. The recipe yields approximately 2 cups of sauce.


Western Hot Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

In saucepan, combine all ingredients. Bring mixture to a boil; reduce heat and simmer uncovered for 10 minutes, stirring once or twice. Discard bay leaf. Use to baste hamburgers or ribs last 15 minutes of grilling.


Watermelon, Cantaloupe, And Red Pepper Salsa

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into 1/4-inch dice. Finely chop onion, cilantro, and jalapeno. In a bowl(hmmm or a twister board) toss together all ingredients and season with salt. Makes about 4 cups.


Watermelon Strawberry Mint Salsa

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Gently stir together all ingredients. Let stand to blend flavors, about one hour. NOTES : Chef Blitz sez: For a dynamite combination, serve salsa with grilled chicken breasts seasoned with jerk marinade or jerk seasoning before cooking.


Watermelon And Green Peppercorn Salsa

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Cover the red onion with cold water and let sit ten minutes to reduce some of the acidity. Drain and pat dry with paper towels. Remove and discard the rind from the watermelon. Cut the flesh into half-inch cubes, removing as many of the seeds as possible. Combine with the red onion, two...


Walnut Ketchup (Mrs Beeton)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

** This sauce is used as one ingredient in Mrs Beeton's Worcestershire Sauce (see recipe). IMPORTANT NOTE: Walnuts for pickling or ketchup must be picked before the shell has hardened. In England this usually means that picking must take place before the first week in July. Prick well with...


Vindaloo Paste (India)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek, mustard and cumin and mix them to a paste with the vinegar. Do not add water. Heat the oil and fry the onion until golden, then add the tomatoes and squash them into a paste as you cook. Stir in the spicy vinegar paste...