#foodblogchef
If you are squeamish about raw eggs in traditional aioli, here’s a quick and easy version that is a good substitute for classic aioli.
Ingredients
-1/2 cup mayonnaise
-1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt)
-1 tablespoon good quality olive oil
-1/2 teaspoon Dijon mustard (optional)
-3-4 teaspoons fresh lemon juice (to taste)
-Pinch of salt (to taste)
-Freshly ground black pepper (to taste)
-Combine the ingredients and mix well.
This Asian-inspired barbecue sauce is a nice alternative to more traditional barbecue sauces used in the United States
Asian Barbecue Sauce
Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup soy sauce
1/3 cup sake (you can sub dry-sherry or chicken broth)
3 teaspoons sesame oil
1 tablespoon grated fresh ginger root (use a micro-plane, or finely mince by hand)
2 teaspoons grated garlic
Preparation
In a small bowl, mix the ingredients. Reserve 1 cup for basting; cover and refrigerate the extra sauce. (This recipe yields more sauce than you will need to barbecue chicken for 4-6 people. The extra sauce will keep refrigerated in a closed glass jar for at least a week.)
Brush on the sauce and grill the chicken, turning until the sauce begins to caramelize.
Serve with Roasted-Grilled Barbecue Chicken
This spice mix is great sprinkled on scallops, fish, chicken, or pasta.
LEMON PEPPER
Ingredients
* ¼ cup black peppercorns
*dried lemon peels peels from approximately 4 lemons
* 2 teaspoons Pink Himalayan salt or Kosher salt
scant 1/8 teaspoon garlic powder
Preparation
1. With a good straight peeler, peel the lemons, leaving as much of the bitter white pith on the lemon as possible. Slice the peels lengthwise into thin strips. (This will help with the dehydration.)
2. Lay the peels on a food dehydrator tray, set the dehydrator to 135 degrees, and dehydrate for 1 hour or until the lemon peels are dried and brittle.
3. Add the dehydrated peels, peppercorns, salt, and garlic powder to a blender or a spice blender like a Magic Bullet. Blend to your preferred consistency.
4. Store in an airtight container in a spice drawer or add to a freezer for extended storage.
Adapted from: https://www.servedfromscratch.com/homemade-lemon-pepper-seasoning/
Pictured: Chorizo Vinaigrette drizzled over Rolled Pork Loin with Herb Pesto and Squash Risotto
Served warm or at room temperature, this flavorful vinaigrette adds a subtle piquant note to salads, vegetables, and grilled or roasted protein. It also adds delicious flavor drizzled over hummus or white beans. Use the crisp, crumbled sausage as a garnish.
Chorizo Vinaigrette
Makes about ½ cup
INGREDIENTS
1 ½ ounces cured Portuguese linguiça or Spanish chorizo (not fresh Mexican chorizo)
½ medium shallot
3 sprigs fresh cilantro (or parsley if you don’t like cilantro)
¼ cup olive oil, divided
1 tablespoon fresh lemon juice
2-tablespoons sherry vinegar
¾ teaspoon honey
¼ teaspoon Dijon mustard
¼ teaspoon kosher salt, plus more as needed
Freshly ground black pepper
PREPARATION
Cut the linguiça or Spanish chorizo into quarters lengthwise, then cut crosswise into 1/4-inch thick pieces (about a scant half cup).
Mince the shallot. Finely chop the leaves and tender stems of 3 fresh cilantro or parsley sprigs (about 3-4 teaspoons).
Place the sausage in a medium skillet and add 2 tablespoons of olive oil. Cook over medium heat, stirring occasionally, until the sausage is crisp, and the fat is rendered. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. (*See Note)
Add the shallot to the skillet and cook, stirring occasionally, until just translucent and fragrant (not brown), about 2 minutes. Remove the skillet from the heat.
Add the lemon juice, cilantro or parsley, sherry vinegar, honey, Dijon mustard, and kosher salt to the skillet and stir to mix. (*See Note)
Spoon the warm vinaigrette over salad greens, roasted vegetables, or grilled or roasted protein of choice. Serve with the crispy chorizo garnish.
RECIPE NOTES
*Optional but recommended: peel the casing off the linguiça before frying. Place the fried sausage in a food processor and pulse a few times to break up the meat and use it as a crumbled garnish.
*Optional for a smoother vinaigrette: add the contents of the skillet to a blender or food processor along with the remaining 2 tablespoons of olive oil and blitz until you have a smooth mixture. Taste and season with more kosher salt and black pepper as needed.
*Storage: Leftover vinaigrette can be refrigerated in a heatproof jar for up to 5 days. Rewarm in a saucepan over low heat or the microwave, then whisk or shake again before using. The cooked chorizo can be refrigerated in an airtight container for up to 5 days.
Adapted from: https://www.thekitchn.com/chorizo-vinaigrette-recipe
Lemony fresh aioli mixed with creamy ripe avocado and a touch of heat from jalapeño. Excellent on sandwiches or to use as a dip for crudites or a spread on crackers. Delicious!
Avocado Aioli
Yield about ½ cup
Ingredients:
· 1 small, grated garlic clove
· 1 small or medium egg yolk
· 1- 1 ½ teaspoons fresh lemon juice
· ¼ teaspoon Dijon mustard
· 2 tablespoons good quality virgin olive oil
· 1-2 teaspoons canola or avocado oil
· 1 ripe avocado
· 1 teaspoon minced pickled jalapeño
· salt and pepper to taste
Preparation:
1. Micro-plane or mash the garlic to a paste with a pinch of salt.
2. Whisk the yolk, lemon juice, and mustard in a bowl.
3. Combine the oils and add a few drops at a time to the yolk mixture, whisking constantly, until the oil is incorporated, and the mixture is emulsified. (If the mixture breaks and separates, stop adding oil and continue whisking until the mixture comes together and is smooth, then continue whisking in the remaining oil.)
4. Whisk in the grated garlic and salt and pepper to taste. If the aioli is too thick, whisk in a drop or two of water.
5. Add the aioli to a small blender and spoon in the ripe avocado and jalapeño. Process until well incorporated and smooth. Adjust salt and pepper to taste.
Grilled steak sandwich with tomato, lettuce, and avocado aioli.
Use as a dip for crudites or a topping for sandwiches.
Steak sandwich.
*Note: if you don’t want to take the time to make aioli from scratch, use my recipe for Quick Aioli and add the avocado and jalapeño as above.
INGREDIENTS
1/2 cup mayonnaise
1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt)
1 tablespoon good quality olive oil
1/2 teaspoon Dijon mustard (optional)
3-4 teaspoons fresh lemon juice (to taste)
Pinch of salt (to taste)
Freshly ground black pepper (to taste)
Combine the ingredients and mix well.
Quck and easy to make...here’s a delicious blueberry sauce to pair with Semolina Ricotta Cake (Migliaccio), pound cake, or cheese cake. It’s also wonderful just spooned over vanilla ice cream. You can use fresh blueberries if available, but frozen at home or frozen berries from the supermarket work just as well. Enjoy!
Blueberry Sauce
Yield about 1 cup
INGREDIENTS
2½ -3 cups of fresh or frozen blueberries
5 tablespoons sugar
¼ cup of water
about a 3-4 inch strip of lemon zest (no white pith)
1 tablespoon fresh lemon juice
2-3 tablespoons Limoncello (optional)
PREPARATION
Mix the blueberries, sugar, water, and lemon zest in a medium saucepan. Bring to a boil over medium heat. Lower heat to medium and simmer for 2-3 minutes.
Strain the liquid into a blender or food processor and add half the berries reserving the remaining fruit and lemon zest. Buzz the mixture for 20-30 seconds.
Strain the mixture back into the saucepan and add the reserved berries, lemon zest, lemon juice, and limoncello if using. Bring to a boil over medium heat, simmer, and reduce the liquid for about 5 minutes.
Remove the lemon zest and cool the sauce to room temperature. The sauce thickens as it cools and will keep in the fridge for 3-4 days in a covered container.
*NOTE: if you want a slightly thicker sauce, mix 1/2 teaspoon cornstarch with 1 tablespoon of water until smooth and add to the sauce while still hot; stir and simmer for a couple of minutes.
Semolina Ricotta Cake with Blueberry Sauce
INGREDIENTS
4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk
PREPARATION
Place the vinegar in a glass measuring cup and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe or cover and refrigerate until needed.
Buttermilk recipe courtesy Emeril Lagasse, 2002
2 tablespoons Mexican Chile Powder (highly recommended) or chile powder of your choice)
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons garlic powder
1 teaspoon ground ginger
1 tablespoon kosher salt
Mix the ingredients in a small bowl. Store in a tightly closed glass jar in a cool dark place.
This recipe is adapted from a recipe by Sonia Mendez Garcia and yields a flavorful, mildly spicy chile powder far superior to what you buy bottled at the market. Excellent used as part of the dry rub for Chile Crusted Rib Eye Steak, or any dish that calls for chile powder.
Ingredients
· 6 dried Chile Ancho
· 4 dried Chile de California
· 4 dried Chile de Arbol
· ½ teaspoon cumin seeds
· ½ teaspoon oregano (preferably Mexican)
Directions
1. Remove the stems and seeds from the dried chiles and discard them.
2. Preheat a skillet to medium heat for a few minutes.
3. Toast the dried chiles in batches. Using a metal, spatula, gently press the chiles to the hot surface for a few seconds at a time until they become slightly aromatic. Turn chiles over and repeat on the other side.
4. Once chiles are all toasted, set aside to cool completely.
5. In the same skillet, toast the cumin seeds and oregano for one minute. Remove from heat.
6. Tear the dried chiles into smaller pieces. Using a clean spice grinder (like a coffee grinder or spice setting in a mini-food processor) add just enough chile pieces to loosely fill the grinder. Grind a few seconds at a time until it turns the chiles into powder.
7. Repeat this process with all the toasted ingredients until complete. Mix all together and store in an airtight container in a cool place. It will keep for a longer period in the refrigerator.
Adapted from: https://hispanickitchen.com/recipes/homemade-chili-powder-using-dried-chiles/
A friend recently told me that even after 50 years as a vegetarian she still misses bacon. Here’s a recipe for anyone who loves umamiful, crunchy, chewy bacon. Air-frying thin slices of shiitake mushrooms tossed with a bit of olive oil and dusted with corn starch produces a vegetarian “bacon” that even avid bacon lovers say tastes like bacon. Use crispy shiitake as a garnish for pasta dishes, or atop your favorite salad, or soup, or baked potato...anytime you would use bacon bits. The crispy slices are also great snacks! “Where’s the bacon?” Crispy shiitakes! Prepare to be amazed!
Air Fried Crispy Shiitake
Yield about a cup
Ingredients:
5 ounces shiitake mushrooms stems removed, sliced very thin
2-3 tablespoons of olive oil (you can also just spray the sliced mushrooms with Pam or olive oil)
2 teaspoons of corn starch
¼ teaspoon sea salt
Method:
Preheat your air-fryer to 400 F.
Toss the sliced mushrooms with olive oil (or spray with Pam) and salt.
Sprinkle on the corn starch and toss gently to coat the slices. Don’t break up the mushroom slices.
Spread the sliced mushrooms in your air fryer basket so you have a single layer of slices.
Air fry for 15 minutes and check. The sliced mushrooms are done when they are golden brown and look crunchy. If you need more time, air-fry the slices for an additional 5 minutes or more until they are golden and crunchy.
Cool the golden crispy slices to room temperature. They will become crunchier as they cool.
The crispy mushroom slices can be used in place of bacon as garnishes for salads, pasta dishes, or soups. Enjoy!
Photo: c. foodblogchef 2021 Spinach Ravioli with Brown Butter and Crispy Shiitake
Photo: c. foodblogchef 2021
Tender ravioli, earthy wild mushrooms, artichokes, and sage...what’s not to like? Autumn in New England is a time when wild mushrooms are blooming in backyards and knowledgeable mushroom foragers and mycologists prowl the forests harvesting the various earthy, tender fungi that abound. If you aren’t trained to harvest wild mushrooms, the safest way to enjoy them is to buy from your local farmers market or food co-op. This vegetarian recipe is based on a creamy savory sauce made of meaty wild mushrooms, tangy marinated artichokes, and one of my favorite fresh herbs, slightly peppery and bitter late-season sage. The original recipe from the foodblog #eatingcleanforlife calls for tossing the sauce with pasta and uses a combination of Cremini, Shiitake, and or Portobello mushrooms. I found Maitake (Hen of the Woods) and Oyster mushrooms on sale at my local food co-op, so I decided to splurge on this delicious sauce, but any combination of wild mushrooms works. Frozen or fresh ravioli make this recipe a quick and easy meatless main course, or a small plate starter for a larger meal. Buon appetito!
Ravioli with Wild Mushroom, Artichoke, and Sage Sauce
Serves 4
Ingredients:
About 12-16 ravioli of your choice. (fresh or frozen spinach or cheese ravioli work well)
8 ounces sliced wild mushrooms- any combination of Cremini, Shiitake, Portobellos, Maitake, or Oyster mushrooms
a splash of vermouth or white wine
1 tablespoon of olive oil
2 teaspoons each of chopped fresh sage and fresh thyme (¼ teaspoon each of dried herbs)
salt & pepper to taste
red pepper flakes
Artichoke Sauce
marinated Peppadew peppers for garnish (optional.
Artichoke Sauce:
1 jar of marinated artichoke hearts (10-12 ounces-about 1 ½ cups)
¾ cup water (to keep it vegetarian) or chicken broth (I use chicken broth.)
¼ cup olive oil
12 fresh sage leaves + more for garnish
3 garlic cloves minced
½ teaspoon salt
¼ teaspoon cracked pepper
Preparation:
Bring a large pot of salted water to a boil.
In a large skillet, sauté the mushrooms, fresh sage, and thyme over medium heat in a little olive oil until they give off their water and just begin to brown; finish with a splash of vermouth or white wine and stir until the liquid has evaporated. Season with salt and pepper and set aside.
Drain the artichoke hearts & place them in a blender (a food processor will not get this sauce creamy enough). Add the water/chicken broth, olive oil, sage, garlic, salt & pepper. Blend until creamy & very smooth. If the sauce seems “stringy” from the artichokes, you need to keep blending at high speed.
Toss the mushrooms with the artichoke sauce and a pinch of red pepper flakes and heat up slowly, stirring gently. Adjust the salt and pepper to your taste.
While the mushroom-artichoke sauce is heating, cook the ravioli according to directions on the package. Once cooked, remove the ravioli from the water with a slotted spoon and immediately spoon the sauce over.
For garnish, a drizzle of fruity olive oil, or truffle oil, and a sprinkle of grated Parmesan and some chopped tangy red Peppadew pepper adds extra flavor and color to your presentation.
Wine pairing: this recipe pairs well with a crisp white wine that can stand up to the creamy richness of the sauce. A dry Riesling, Viognier, or white wine from the Rhone Valley would work well.
Adapted from: #eatingcleanforlife
Photo: c. foodblogchef 2021
My brother-in-law sent me a bag of Habanero and Carolina Reaper peppers from his garden in Georgia. Most of us are familiar with Jalapeño peppers which are rated at 2,500-8,000 Scoville heat units. By way of comparison, the Habanero pepper is rated at 100,000-350,000 Scoville units and the Carolina Reaper comes in at a whopping 1,400,000-2,200,000 Scoville units making it one of the hottest peppers in the world and 560 times hotter than the common Jalapeño and not a pepper to be taken lightly! This hot-sauce recipe was inspired by the Papaya hot-sauce made by Flavor Pirate. Compared to most store-bought hot-sauces, if the Flavor Pirate hot sauce is a moderately hot sauce, this Peachy-Habanero sauce is a hot hot-sauce. Fruit and acid mitigate the heat of hot peppers and along with spices add complexity to hot-sauce. For this recipe, fresh local peaches add an extra delicious fruitiness to the sauce. To moderate the heat of the sauce, you can omit the Carolina Reapers and a couple of the Habaneros. If you like hot-sauces and you’re looking for something new, give this recipe a try.
Peachy-Habanero Hot Sauce
makes about 3 cups
Ingredients:
10-12 Habanero peppers (use rubber gloves to seed the peppers or suffer the painful capsaicin consequences)
2 Carolina Reaper peppers seeded
4-6 carrots chopped
½ onion chopped
4-5 roasted garlic cloves
1 cup apple cider vinegar
water
juice from ½ lemon
1 bay leaf
¼ teaspoon each of allspice, cumin, and coriander
1 tablespoon grated fresh ginger
1/4-1/2 teaspoon salt to taste
2-3 ripe, medium peaches skinned, pitted, and chopped (ripe peaches will add more flavor to the sauce)
1 tablespoon honey
Preparation:
Roast the garlic until soft and set aside (a cast iron skillet on your stovetop works well)
In a covered saucepan, over medium heat, sauté the carrots, onion, peaches, peppers, cider vinegar, lemon juice, spices, and bay leaf until the carrots are fork-tender. (Add water as necessary if the pan starts to become dry. Don’t scorch the veggies.)
Remove the bay leaf and put everything including the peeled roasted garlic into the blender.
Add the salt and honey to taste.
Blend until smooth, add enough water to make the consistency you want.
Pour into a small saucepan and bring to a boil and simmer for 5 minutes.
Allow the sauce to cool and bottle.
To bottle:
1. Put your bottles into boiling water for ten minutes.
2. Remove from hot water and cool.
3. Fill with sauce and cap.
4. Keeps refrigerated up to a year.
https://www.epicurious.com/expert-advice/how-to-make-quick-roasted-garlic-article
https://preparedcooks.com/freeze-hot-sauce/
Traditionally served with marinated cooked veal (vitello tonnato), this versatile sauce from the Piedmont region of Italy is deliciously flavorful and pairs well with veal, turkey, or pork. It also makes a great dip for fresh veggies or savory spread on sandwiches. You can also thin it out a bit and use it as a creamy salad dressing. Traditionally egg yokes are used to create a creamy mayonnaisey sauce, but this version, adapted from Bon Appetit, uses mayonnaise in place of egg yolks without losing the briny creaminess of the sauce. Serve as an elegant dinner with Stuffed Pork Loin Roast, or as a light lunch/picnic with cold thinly sliced roast pork or turkey and a green salad.
Photo: c. foodblogchef 2021
Copy and paste to print the recipe.
EASY TONNATO SAUCE
2 cups
Ingredients:
1 cup mayonnaise
1/2 cup extra-virgin olive oil
1- 6-ounce can tuna in olive oil (not drained)
2 anchovy fillets (if you love anchovies add an extra fillet!)
2-3 tablespoons fresh lemon juice (to taste)
3 tablespoons drained, rinsed capers
Preparation:
In a blender, purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
Photo: c. foodblogchef 2020
4 cups water
1 cup half-and-half or whole milk
1 ½ teaspoons salt
1 cup coarse grind cornmeal
3 tablespoons butter
1/2 cup grated Parmesan cheese
pinch of baking soda (to help it cook faster)
Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover, and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy, and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
When it's done, remove from the heat and stir in the butter, cheese, and additional salt to taste if needed.
Serve warm, sprinkled with additional cheese if desired, and the topping of your choice.
Line a baking dish with plastic wrap, or grease the sides of the dish with butter or olive oil.
Pour the freshly made hot polenta into a baking dish or sheet pan that will allow you to spread out the hot polenta to about 1/2-3/4 inch thickness. Spread the top evenly, allow to cool, cover with plastic wrap, and refrigerate until firm.
Slice into rectangles or squares, or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or non-stick pan with a little olive oil until brown on both sides. (2-3 minutes on a hot skillet)
Photo: c. foodblogchef 2021
There is a debate in the pizza-world on the topic of uncooked vs. cooked pizza sauce. I grew up with fresh uncooked sauce, so that is my preference, but it ultimately comes down to your own individual taste. Uncooked sauce will be a bit brighter and more tangy and have more “fresh tomato taste”. Cooked sauce will have a bit more depth. Either way, the oven will cook the sauce. Experiment and decide which is your personal preference. This is the flavorful sauce I use on my Roman Style Pizza. Roasting or micro-waving the garlic is optional, but buttery, roasted or micro-waved garlic adds a wonderful taste to the sauce. If you don’t want to bother roasting the garlic, minced fresh garlic works just fine, but don’t let it scorch or burn or it will be bitter. Adding anchovy paste or a couple of anchovy fillets adds a nice flavor note to the sauce but is optional. If you use anchovy, reduce or omit the salt in the recipe. Spread a thin layer of sauce over the pizza and add your toppings. Cooked sauce, or fresh sauce…? You decide. Mangia e buon appetito!
Easy Pizza Sauce
Enough sauce for several pizzas
Ingredients:
1-28 ounce can of peeled San Marzano tomatoes crushed
½ head of garlic roasted (or 3-4 cloves finely minced and sautéed)
1 tablespoon olive oil
1-2 tablespoons of fresh basil or 2 teaspoons dry basil
2 teaspoons oregano
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon anchovy paste (optional; if you use, omit the salt)
¼ teaspoon red pepper flakes (optional)
For uncooked sauce:
If you prefer the tanginess of fresh uncooked pizza sauce, mix the ingredients in a food processor without cooking and omit the anchovies if you don’t like anchovies. You can add additional spices to taste when you assemble the pizza prior to baking. Process to your desired consistency (smooth or chunky); adjust the salt and pepper to your taste.
Preparation for cooked sauce:
If you roast your garlic, remove the extra papery skin; drizzle a little olive oil over the cut faces of garlic; wrap in a foil pouch, and roast in a preheated oven at 375 for about 25 minutes. Alternatively, you can wrap the garlic in a paper towel and microwave it for about a minute until soft.
If you’re using fresh minced garlic, preheat a saucepan or cast-iron skillet over medium heat, add a tablespoon of olive oil; wait 30 seconds, and add the minced garlic, stirring constantly until it just begins to brown. (don’t let it burn!)
If using roasted garlic: squeeze the cloves out of their skins into the hot olive oil and mash with a fork.
If using anchovy, add the fillets or paste and stir for a few seconds.
Immediately add the tomatoes and the rest of the ingredients. Stir and simmer for 15 minutes and remove from the heat.
Allow the sauce to cool a bit and add to a food processor and process on low until medium smooth. (Note: if you like your sauce more chunky, process less; if you want your sauce very smooth, process longer until you reach the consistency you like.)
Leftover sauce will keep in the fridge for about a week in a glass container with a tight top.
This is a good dry rub to season pork roast or ribs. It can be used for smoking ribs or seasoning meat prior to basting with a good barbecue sauce like Bourbon-Brown Sugar Barbecue Sauce.
Kansas City Dry Rub for Pork
(Copy and paste to print the recipe.)
Ingredients:
½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Preparation:
Mix all the ingredients well and store in a jar with a tight-fitting lid. The spice mix will keep stored in a cool dark place for several months.
Rub the spice mix onto your meat several hours (preferably overnight) before cooking.
Adapted from: https://www.thespruceeats.com/kansas-city-rib-rub-recipe
This is my favorite barbecue sauce bar none! It is great on grilled pork, beef, or chicken. You can adjust the heat to your taste by increasing the cayenne 1/8 teaspoon at a time and or the smokiness by adding a ¼ teaspoon at a time of the Chipotle or Ancho chili powder. Experiment and make it your own!
Bourbon-Brown Sugar Barbecue Sauce
(Copy and paste to print the recipe.)
Ingredients:
½ cup ketchup
¼ cup Bourbon
2 tablespoons + 2 teaspoons apple cider vinegar
½ cup molasses
½ cup brown sugar
1 tablespoon yellow or brown mustard
½ shallot or ½ tablespoon onion powder
2 cloves of garlic grated or finely minced (or 1 teaspoon granulated garlic)
¼ teaspoon red pepper flakes
1/8 teaspoon cayenne
¼ teaspoon Chipotle (or Ancho) chili powder (½ tsp. for spicier)
1 tablespoon Worcestershire
1 Bay Leaf
Preparation:
Saute the shallot and garlic.
Combine all ingredients in a saucepan over low heat; simmer, stirring occasionally for 20 minutes. The sauce should be thin, but not watery. Allow to cool and remove the Bay Leaf.
Store in an airtight container and refrigerate. The sauce is better if allowed to sit for a day.
Keep refrigerated for up to 10 days.
Adapted from: https://www.epicurious.com/recipes/food/views/Bourbon-and-Brown-Sugar-Barbecue-Sauce-359849?p
There are many Chinese Duck Sauce recipes online and in cookbooks; many of them include an equal amount of Chinese Plum Sauce to the fruit jam. This version omits the plum sauce and suits my taste: complex, fruity, and tangy with a hint of heat, but without the weird artificial coloring you get in the packets of take-out Chinese duck sauce. Play with this basic recipe until you have the version you like. It makes a great dipping sauce for chicken wings, fried spring rolls, or egg rolls. Mix it 50/50 with Bourbon Brown Sugar Barbecue Sauce for a terrific basting sauce for barbecue ribs. Give it a try.
Homemade Chinese Style Duck Sauce
Ingredients:
• ¾ cup apricot jam (or peach jam)
• 4 tablespoon rice wine vinegar
• ½ teaspoon low sodium soy sauce
• 1/4 teaspoon garlic powder
• 1 teaspoon fresh minced ginger (or grated)
• a pinch of cayenne powder (optional, to taste)
Preparation:
1. Combine all of the ingredients in a small food processor and pulse a few times until you have the consistency you desire.
2. Allow to rest in the refrigerator for at least an hour before serving so the flavors can meld.
3. Bring to room temperature 30 minutes to an hour before serving.
4. Will keep in an airtight glass container in your refrigerator for up to 1 month.
Photo: foodblogchef 2021
I developed this recipe specifically for
Québec Pork Pie. Either pear or apple will work for the chutney. The sweet-and-tangy, savory condiment is a perfect complement to the richness of the meat pie. It is also excellent paired with grilled meat or poultry. If you prefer a smoother condiment, process the chutney in a Magic Bullet or blender until smooth for fruit ketchup. Enjoy!
Green Apple-Ginger Chutney
Yield: 1 cup chutney
Ingredients:
2 tablespoons packed light-brown or turbinado sugar (I use turbinado.)
2 tablespoons cider vinegar
1 1/2 teaspoon seeded and minced fresh jalapeño (can use minced jar jalapeños.)
½ teaspoon cinnamon
1 whole clove
1+ cup of green apple, peeled, cored, and cut into 1/2-inch cubes
1/4 cup finely diced yellow onion
1 tablespoon dried cranberries (Craisins)
1/4 teaspoon mustard seeds
1 teaspoon grated fresh ginger
Kosher salt
Preparation:
Combine the sugar, vinegar, jalapeño, cinnamon, and clove in a heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.
Stir in the apple, onion, cranberries, mustard seeds, fresh ginger, and 1/4 teaspoon of salt.
Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat about 30-40 minutes.
Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. (You want to leave a small amount of liquid in the bottom of the pan.)
Adapted from: https://www.finecooking.com/recipe/pear-ginger-chutney
