Avocado Pickles →

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Who doesn’t love the delicious, creamy, umami-goodness of avocado? In addition to being wonderful and satisfying to eat, avocados are also a nutritious source of vitamins and healthy fats for your diet. More than a distinctive flavor, it is the creaminess of avocados and how they complement many other more flavorful foods that makes them so appealing, so when I saw this recipe for Avocado Pickles on the Delish.com website, I knew I had to try it. The brilliance of the recipe is while maintaining the creamy avocado texture, the pickling process also maintains the pretty pale avocado green color, and brings all 5 Tastes flavor to the fruit slices making them delicious additions to salads and creamy-tangy garnishes for many appetizers. If you’re an avocado aficionado like me, you should give Avocado Pickles a try.

AVOCADO PICKLES
Ingredients:
• 1 cup distilled white vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, thinly sliced
• 5 sprigs of cilantro
• 1-2 under-ripe avocados, peeled and thinly sliced

Directions:
1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool.

2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid.

3. Refrigerate for at least 3 hours before serving.

Photo: c. foodblogchef 2021 Copy and paste to print the recipe. AVOCADO PICKLES Ingredients: • 1 cup distilled white vinegar • 1 cup water • 1/3 cup sugar • 1 tablespoon kosher salt • 1 teaspoon crushed red pepper flakes • 1 clove garlic, thinly sliced • 5 sprigs of cilantro • 1-2 under-ripe avocados, peeled and thinly slicedDirections: 1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool. 2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid. 3. Refrigerate for at least 3 hours before serving.

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

AVOCADO PICKLES
Ingredients:
• 1 cup distilled white vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, thinly sliced
• 5 sprigs of cilantro
• 1-2 under-ripe avocados, peeled and thinly sliced

Directions:
1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool.

2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid.

3. Refrigerate for at least 3 hours before serving.

Mango Salsa →

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Photo: c. foodblogchef 2020

Photo: c. foodblogchef 2020

Sweet, spicey, tart, crunchy, this salsa is a perfect compliment to the richness of grilled salmon. Try it and you’ll be hooked!
Serves 2

Ingredients:

  • 1 10-ounce mango, peeled, pitted, diced

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped red onion

  • 1 tablespoon fresh lime juice

  • 2 teaspoons minced seeded serrano chili

  • 1 teaspoon grated lime peel

  • 1 garlic clove, finely chopped

  • 2 tablespoons olive oil

Preparation:

  1. Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper.

Portuguese Red Pepper Paste →

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This traditional Portuguese condiment provides a distinctive flavor profile to many Portuguese dishes. Essential for “Porco Alentejana” or Mussels with Linguiça and Roasted Potatoes, and Turkey Kale and White Bean Soup. It is also great used as a marinade spread on grilled chicken or pork, to flavor seafood, or added to soups and sauces. It only takes a few minutes to make, keeps in the fridge in a sealed jar for up to 6 months, and will add an exciting new dimension to your culinary repertoire.

Portuguese Red Pepper Paste
Yield: 1 cup

Ingredients:

  • 2 tablespoons sweet paprika

  • 2 tablespoons sweet smoked paprika

  • 1/4 cup dry red wine

  • 8 to 10 garlic cloves

  • 2 crumbled Turkish bay leaves

  • 3 tablespoons store-bought or homemade tomato paste or 1 tablespoon double-concentrate tomato paste

  • 1 1/2 tablespoons fresh lemon juice

  • 7 sprigs cilantro

  • 5 sprigs flat-leaf parsley

  • 1 1/2 tablespoons kosher salt (16 g)

  • 1/4 teaspoon freshly ground white pepper

  • Few dashes Piri-Piri sauce or other hot sauce to taste

  • 1/4 cup olive oil

Preparation:

  1. In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and piri-piri or other hot sauce.

  2. Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.

  3. With the motor still running, add the olive oil in a slow, steady stream and continue whirring until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.

  4. Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate. Best if used within 3 months; keep for up to 6 months.

https://leitesculinaria.com/83003/recipes-red-pepper-paste.html


Habanero Hot Sauce →

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Photo c. foodblogchef 2020

Photo c. foodblogchef 2020


This is my first batch of hot sauce with many more to come. My brother-in-law grew and sent me a bunch of Habanero peppers along with his recipe for making hot sauce. I compared the finished sauce to two good store-bought brands and was pleased. This hot sauce is a bit fruitier with less vinegar upfront and finishes with a nice slow burn. My beta-tasters are giving it good reviews. For capsaicin kings and queens who like a hotter sauce, leave in the seeds, or substitute a couple of Ghost peppers or Scotch Bonnets for Habaneros. For hot sauce lovers, experiment, and this will become a family heirloom recipe! Let me know what you think.

Ingredients:

  • 10-12 Habanero peppers (use rubber gloves to seed the peppers or suffer the painful capsaicin consequences)

  • 4-6 carrots chopped

  • ½ onion chopped

  • 4-5 roasted garlic cloves

  • 1 cup apple cider vinegar

  • juice from ½ lemon

  • 1 bay leaf

  • ¼ teaspoon each of cumin and coriander (optional)

  • 1/4-1/2 teaspoon salt to taste

  • 2 teaspoons of honey

Preparation:

  1. Roast the garlic until soft and set aside (a cast iron skillet on your stove top works well

  2. Saute the cider vinegar, lemon juice, carrot, onion, spices, bay leaf, and peppers

  3. When carrots are soft, remove the bay leaf, and put everything including the roasted garlic into the blender.

  4. Add the salt and honey to taste.

  5. Blend until smooth, add enough water to make the consistency you want.

  6. Pour into a small saucepan and bring to a boil and simmer for 5 minutes.

  7. Cool and bottle. (keeps refrigerated for up to a year)

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.

Savory Raspberry Sauce →

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This savory sweet-tart sauce works well with chicken or pork.

Photo c. foodblogchef 2020

Photo c. foodblogchef 2020

Ingredients:

  • 1 tablespoon olive oil

  • 1 cup raspberries (preferably fresh, but frozen will work)

  • ¾ cup chicken broth

  • ¼ cup Sherry Vinegar

  • 1 tablespoon minced shallot

  • 2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme)

  • 2 tablespoons honey (divided)

  • 1 teaspoon cornstarch (optional)

    Preparation:
    1. In a small saucepan, saute the shallot until just translucent (before it begins to brown)

    2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil.

    3. Lower heat to a hot simmer and reduce by 2/3. (You will have less than a half-cup of liquid.)

    4. Remove from heat and strain through a sieve to remove the solids.

    5. Return the reduced liquid to the saucepan over low heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey.

    6. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring.

    7. Add a pinch of salt and pepper if desired.

    8. Set aside. You can rewarm the sauce just before serving it with the chicken or pork.

    1. *Note: for more sauce, double the ingredients.

Porchetta Spice Dry Rub →

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Photo: c. foodblogchef 2020 Copy and past to print the recipe. Ingredients: 3 tablespoons crushed fennel seeds 1/4 teaspoon crushed red pepper flakes 2 teaspoons dried sage 1 teaspoon dried crushed rosemary 1 teaspoon granulated garlic 1 teaspoon Kosher salt ¼ teaspoon black pepper Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Photo: c. foodblogchef 2020
Copy and past to print the recipe.
Ingredients:
3 tablespoons crushed fennel seeds
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried sage
1 teaspoon dried crushed rosemary
1 teaspoon granulated garlic
1 teaspoon Kosher salt
¼ teaspoon black pepper

Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Excellent on beef, pork, or lamb.



Ingredients:

  • 3 tablespoons crushed fennel seeds

  • 1/4 teaspoon crushed red pepper flakes

  • 2 teaspoons dried sage

  • 1 teaspoon dried crushed rosemary

  • 1 teaspoon granulated garlic

  • 1 teaspoon Kosher salt

  • ¼ teaspoon black pepper

Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Cajun Spice Mix →

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This spice mixture can be used in any recipe that calls for “Creole” or “Cajun” spice. It can also be used as a rub for pork or chicken.

Ingredients:

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 1/2 teaspoons paprika

  • 1 teaspoon ground black pepper

  • 1 teaspoon onion powder

  • 1/4-1 teaspoon cayenne pepper (depending on your taste; I use 1/4-1/2 teaspoon for a mildly hot mix)

  • 1 1/4 teaspoons dried oregano

  • 1 1/4 teaspoons dried thyme

  • 1 1/4 teaspoons dried basil

  • 1/4 teaspoon red pepper flakes

Directions:

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, basil, and red pepper flakes until evenly blended, or mix in a spice grinder. Store in an airtight container.

Adapted from: https://www.allrecipes.com/recipe/149221/cajun-spice-mix/

Pickled Asian Pear →

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Sweet, tangy, savory, crunchy Pickled Asian Pears make a good addition to salads or pureed root vegetables. Don’t overcook them or you’ll lose the “crunch”. Try them diced as a garnish on bleu cheese or brie spread on crackers. Lots of options open to your imagination!

Ingredients:

Photo: c. foodblogchef 2020

Photo: c. foodblogchef 2020

  • 1 Asian Pear

  • 1/4 cup rice wine vinegar

  • 1/2 cup water

  • 1/4 cup sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon pickling spice from market

  • 1 teaspoon fresh grated ginger

  • 2 teaspoons lemon zest

  • a few red pepper flakes (optional)

Preparation:

  1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.

  2. Boil vinegar, water, sugar, salt, pickling spice, ginger, lemon zest, and red pepper flakes in a saucepan, stirring, until sugar is dissolved.

  3. Add the pear and remove from heat.

  4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Serve with a crisp, crunchy salad dressed with Japanese Salad Dressing.

Adapted from: https://www.saveur.com/article/Recipes/Pickled-Asian-Pears-with-Lemon/

Remoulade Sauce →

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Photo: c. foodblogchef 2019 - Crab Cakes with Remoulade Sauce Copy and paste to print the recipe. REMOULADE SAUCE Yield: about 1 cup (16 tablespoons) Ingredients: 3/4 cup mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoons whole-grain mustard 1 teaspoon tarragon vinegar (or 1 tsp. rice wine vinegar + a pinch of dried tarragon) 1/4 teaspoon Tabasco sauce 2 teaspoon ketchup 1 teaspoon sweet pickle relish (or finely chopped dill or cornichon pickles) 2 teaspoons drained tiny capers, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 scallion (white and pale green only), very thinly sliced Salt and freshly ground black pepper, to tasteCombine ingredients in a bowl. Set aside, covered, in the refrigerator. Extra sauce will keep in the refrigerator for 3-4 days.

Photo: c. foodblogchef 2019 - Crab Cakes with Remoulade Sauce
Copy and paste to print the recipe.

REMOULADE SAUCE
Yield: about 1 cup (16 tablespoons)

Ingredients:
 3/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar (or 1 tsp. rice wine vinegar + a pinch of dried tarragon)
1/4 teaspoon Tabasco sauce
2 teaspoon ketchup
1 teaspoon sweet pickle relish (or finely chopped dill or cornichon pickles)
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (white and pale green only), very thinly sliced
Salt and freshly ground black pepper, to taste

Combine ingredients in a bowl. Set aside, covered, in the refrigerator. Extra sauce will keep in the refrigerator for 3-4 days.

"Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers, and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).” I prefer the Louisiana-style remoulade for crab cakes and I like a bit of color in my remoulade, hence the small amount of ketchup. I also use sweet pickle relish instead of dill or cornichons. Like any recipe, experiment and make it to suit your own tastes.


Adapted from: https://www.thespruceeats.com/basic-remoulade-sauce-3060568

Herbes de Provence →

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This is a wonderfully flavorful spice mix to add to any poultry dish. Sprinkle 1-2 teaspoons over the meat before cooking, or add to any sauce accompanying poultry.

Ingredients:

  • 2 tablespoons dried savory

  • 2 tablespoons dried rosemary

  • 2 tablespoons dried thyme

  • 2 tablespoons dried oregano

  • 2 tablespoons dried basil

  • 2 tablespoons dried marjoram

  • 2 tablespoons dried fennel seed

Preparation:

  1. Add all the ingredients to a spice grinder or mortar and pestle and grind to a coarse consistency.

  2. Store with your other spices in a tightly sealed container in a cool dry place.