Ingredients
4 tablespoons unsalted butter, softened
3 1⁄2 tablespoons prepared horseradish, drained
1 teaspoon Worcestershire sauce
Instructions
1. Combine all ingredients until smooth. Refrigerate until ready to use.
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Comments
This is adapted from an epicurious.com recipe. The original recipe uses these ingredients to make a sauce, but I just made a compound butter to serve on top of prime rib. It was delicious and added nice flavor to the meat.
Ingredients
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle in adobo
1⁄4 teaspoon kosher salt
Instructions
1. Put the cream in a microwave-safe container. Microwave on high power for 30 to 40 seconds, until cream is just under 100*F. Add the buttermilk, close the container, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
2. Add the chipotle and salt and blend with an immersion blender, in the container, until smooth, about 20 seconds. Refrigerate until ready to use.
Comments
This recipe is from Good Eats 3: The Later Years. I made it to go along with Fish Tacos from the same book. The crema was great and we used the excess in other various dishes throughout the week like taco salad.
Shown here with Fish Tacos.
Ingredients
1 cup mustard (I used Dijon.)
1⁄2 cup balsamic vinegar
1⁄3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1⁄2 teaspoon cayenne
Instructions
1. Mix all ingredients together and simmer over a low heat for 30 minutes. This recipe makes about 2 cups.
No photo
Comments
This recipe is from about.com. Sadly I didn’t take a picture since we had company over and I tend to forget photographs when people are visiting. It was really delicious sauce. The original recipe called for an entire teaspoon of cayenne pepper, but I reduced it to 1⁄2. Even then, it was a bit on the spicy side. Still tasty, just at the limit of my tolerance.
Internet - About.com
Ingredients
1 cup plain yogurt (Not non-fat.)
1 clove garlic, minced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh mint leaves, minced
Salt and ground black pepper
Instructions
1. Combine first four ingredients in small bowl; season to taste with salt and pepper. Let stand at least 30 minutes to blend flavors.
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Comments
This recipe is from Cook’s Illustrated 2004. It’s a great, fresh tasting sauce to serve along with Biryani. Sadly, I forgot to take a picture after topping the Biryani with the sauce!
Cook’s Illustrated 2004
Ingredients
2 tablespoons olive oil
2 tablespoons canola oil
1 large onion, chopped
2 tablespoons garlic, chopped
1⁄3 cup packed dark brown sugar
1 1⁄2 teaspoon ground allspice
3⁄4 teaspoon dry thyme
3⁄4 teaspoon black pepper
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground cinnamon
Pinch cayenne
1⁄2 cup soy sauce
1⁄2 cup red wine vinegar
Instructions
1. Heat olive oil and canola oil in a large saucepan over medium heat. Add onion and garlic, cover and cook, removing lid to stir occasionally, until the onions are softened but not browned, 4 to 6 minutes. Stir in brown sugar, allspice, thyme, pepper, cloves, cinnamon, and cayenne then remove from heat. Stir in soy sauce and red wine vinegar. Cool completely before adding to meat.
2. Add marinade to meat and refrigerate until ready to cook. (Marinating times: 15 to 30 minutes for seafood or tofu. 2 to 24 hours for chicken or pork. 4 to 24 hours for steak. Discard used marinade and do not reuse. This recipe makes enough for about 7 pounds of meat.)
3. Cook chicken in desired method. We grilled it.
Comments
This recipe is from [Healthy Seasonal Recipes](http://www.healthyseasonal(recipes.com/blog-table-of-contents/720-isabels-island-chicken-marinade.html) and was a huge hit with Art. Why? Because Art loves jerk and I don’t due to the heat. He loved this recipe because it includes lots of the jerk flavors he loves, in a format I can deal with. Lance and I really enjoyed it too! This is a very tasty recipe and I’m sure it’ll do well on other meats – not just chicken.
Shown here with Pineapple Fried Rice.
Internet - Healthy Seasonal Recipes
Ingredients
For the garlic sauce
1 head garlic, peeled and stemmed
1 teaspoon salt
1 tablespoon olive oil
1⁄4 cup cold water
1 tablespoon parsley
For the potatoes
6 large potatoes, scrubbed and cut into wedges
4 tablespoons olive oil
Salt and pepper, to taste
Instructions
1. Heat oven to 400*F.
2. Place all garlic sauce ingredients in immersion blender cup and puree.
3. Toss potato wedges with salt and pepper. Spread on baking sheet and cover with aluminum foil. Bake in oven for 45 minutes. Remove foil and bake 30 minutes more or until potatoes are browned and crispy. Serve with garlic sauce.
Comments
This recipe is from Jo Cooks. I think I used too much garlic because I was using some prepeeled stuff that I’d picked up at the store for another purpose. I would recommend that you start with about 5 cloves and go from there since it will depend on the strength of your garlic and the size of the cloves. The way I made the sauce, it was extremely powerful stuff. I used it later as a rub for lamb and also as a spread for bread which I toasted. Cooking it mitigates the insane garlic flavor quite a lot. Raw garlic is potent stuff! The sauce was delicious on the steak as well and is super versatile. Assuming you make it in a way you can tolerate!
Shown here with Grilled Skirt Steaks.
Internet - Jo Cooks
Ingredients
3 tablespoons olive oil
2 cloves garlic, minced
1 cup ketchup
1⁄4 cup water
1⁄4 cup balsamic vinegar (I used pomegranate balsamic.)
1⁄4 cup brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon cayenne
Instructions
1. Heat oil in saucepan. Add garlic and cook until fragrant, about 30 seconds. Add remaining ingredients and reduce heat to low. Simmer 15 minutes or until thickened.
Note: Be sure to have all ingredients prepared before adding garlic to pan, it cooks very quickly!
Comments
This recipe is from [about.com](http://bbq.about.com/od/barbecuesauce(recipes/r/bl91211c.htm). Due to my fructose issues, I’ve been thinking for some time that I should start working on making my own barbecue sauce and this recipe seemed like a great starting point for that. It’s very straightforward and simple. I wasn’t expecting a lot from it and figured it would take a lot of tweaking to get it where I wanted some day. Much to my surprise, the bbq-sauce expert in the household (Art), loved it. The rest of us liked it too! I’m pretty excited that this turned out so well!
This recipe makes about 1 1⁄2 cups of sauce.
Edit: Feel free to vary the spices based on what you like here. I used 3 tablespoons of Penzey’s BBQ 3000 to replace the chili powder and paprika the second time I made this and it was grand.
Shown here used in Bacon Wrapped BBQ Chicken.
Internet - About.com
Ingredients
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon whole cloves
1⁄2 teaspoon black peppercorns
1⁄2 teaspoon cardamom seeds from black pods
3 cinnamon sticks each about 3 inches long and broken into smaller pieces
3 fresh or dried bay leaves
Instructions
1. Preheat a small skillet over medium-high heat. Add all ingredients, and toast, shaking the skillet every few seconds, until the coriander and cumin turn reddish brown, the cloves, peppercorns, and cardamom turn ash-black, the cinnamon and bay leaves appear brittle and crinkly, and the mixture is highly fragrant, 1 to 2 minutes.
2. Immediately transfer spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder and grind until the mixture resembles that of finely ground black pepper. The ground blend will be reddish brown and the aroma will be sweet and complex.
Note: This makes about 1⁄4 cup of spice blend.
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Comments
This recipe is from 660 Curries. I used it in Makhani Dal.
660 Curries
Ingredients
1 large onion, roughly chopped
2 handfuls baby carrots, roughly chopped
3 ribs celery, roughly chopped
4 cloves garlic
8 ounces mushrooms, sliced
2 tablespoons olive oil
Kosher salt
3 pounds ground beef
6-8 ounces bacon, cut into small pieces
2 cups tomato paste
3 cups red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
Instructions
1. Combine onion, carrots, celery, garlic, and mushrooms in food processor and process until a smooth paste forms. Heat oil in large pan or Dutch oven over medium-high heat. Add pureed vegetables and season with salt. Cook, stirring, until water has evaporated and vegetables brown, about 15 to 25 minutes.
2. Add ground beef and bacon and cook, stirring, another 15-25 minutes until beef and bacon are well browned.
3. Add tomato paste and cook until color darkens, about 5 minutes. Add wine and cook until reduced by half, 5 to 10 minutes.
4. Add water until contents of Dutch oven are completely covered. Add bay leaves and thyme, stir well to combine. Increase heat to high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally for 3 1⁄2 to 4 hours. As water evaporates, add more 2 to 3 cups at a time. Season with salt and pepper to taste.
5. Remove bay leaves and thyme. Serve with pasta and Parmesan cheese. This recipe makes enough sauce for two to four pounds of pasta, depending on how saucy you like your pasta.
Comments
This recipe is from Anne Burrell via Food Network. She is a nut and I love her. I’ve never actually made Bolognese from scratch before and, for whatever reason, I thought it would be fun to try and a good way to use up three entire pounds of ground beef.
Lance declared this the perfect spaghetti sauce. He prefers his sauce to be on the meaty side and this certainly qualifies. I’m not sure where I stand in the sauce spectrum. I appreciate tomato-based sauces as well as a good meaty sauce. I guess it just depends on my mood!
I did add bacon and mushrooms to the recipe which, I believe, enhanced the flavors in the sauce. This clearly got Lance’s vote and Art and I both enjoyed the sauce as well. This recipe is definitely a keeper.
Internet - Food TV
Ingredients
1⁄2 cup tahini
1⁄2 cup fresh lemon juice
1⁄2 cup cold water
4 cloves garlic
Instructions
1. Combine all ingredients in food processor, blender, or immersion blender cup. Blend until well combined.
Comments
This recipe is from epicurious.com. It takes less than 10 minutes to prepare and lasts for days in the refrigerator.
Shown here with Chicken Shawarma, pita bread, Tomato Relish, and Tabbouleh.
Internet - Epicurious