Condiments

Blueberry Salsa

June 3, 2013

Blueberries 2Blueberry Salsa

This fruity salsa is a refreshing side to grilled meats and fish.

INGREDIENTS

2 Cups Coarsely Chopped Fresh Blueberries

1 Cup Whole Fresh Blueberries

1/4 Cup Fresh Lemon Juice

3 Tablespoons Chopped Fresh Cilantro

2 Seeded & Minced Jalapeno Peppers

1/3 Cup Diced Red Bell Pepper

1/2 Teaspoon Kosher Salt

Add all of the ingredients to a large serving bowl.  Toss well and cover and chill for 6 hours.  Makes about 3 cups.

Easy Sauces & Dressings

May 29, 2013

KetchupEasy Sauces & Dressings

Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.

Ketchup Sauces:

 

Cocktail Sauce

2 Parts Ketchup

1 Part Prepared Horseradish

Squeeze of Lemon

 

Barbeque Sauce

2 Parts Ketchup

1 Part Cider Vinegar

1 Part Mustard

1 Part Brown Sugar

Kosher Salt

Freshly Ground Pepper

 

Special Sauce

2 Parts Ketchup

2 Parts Mayonnaise

1 Part Pickle Relish

 

Mustard Dressings & Marinade:

Potato Salad Dressing

1 Part Mustard

2 Parts Cider Vinegar

2 Parts Olive Oil

Dill

Kosher Salt

Freshly Ground Pepper

 

Herb Vinaigrette

1 Part Mustard

3 Parts Olive Oil

2 Parts Vinegar

Kosher Salt

Freshly Ground Pepper

Tarragon

Dill

Basil

Oregano

 

Honey Mustard Marinade

1 Part Mustard

2 Parts Honey

2 Parts Vinegar

2 Parts Olive Oil

 

Mayonnaise Dressings & Dip:

 

Coleslaw Dressing

2 Parts Mayonnaise

1 Part Cider Vinegar

Pinch of Sugar

Freshly Ground Pepper

Celery Salt

 

Caesar Dressing

2 Parts Mayonnaise

1 Part Dijon Mustard

1 Part Worcestershire Sauce

1 Part Lemon Juice

Grated Parmesan Cheese

 

Wasabi Mayonnaise

3 Parts Mayonnaise

2 Parts Prepared Wasabi Paste

1 Part Lemon Juice

 

 

Mango Chutney

May 6, 2013

MangosMango Chutney

Chutneys are condiments that are made of fruits or vegetables cooked in vinegar, sweetened with sugar or dried fruit and flavored with spices.  Chutneys should be smooth and pulpy with a mellow flavor and are best left to mature to blend flavors for at least a couple of weeks.  Use as an accompaniment with meats, curries, cheese, savory pies or as a sandwich filling.

INGREDIENTS

6 Peeled & Thinly Sliced Ripe Mangos

1 1/4 Cups Cider Vinegar

1 1/3 Cups Light Brown Sugar

1 1/2 Ounce Peeled & Chopped Fresh Gingerroot

2 Crushed Garlic Cloves

2 Teaspoons Chili Powder

1 Teaspoon Kosher Salt

In a large size saucepan cook the sliced mangoes and vinegar over a low heat for 12 minutes.  Stir in the brown sugar, ginger, garlic, chili powder and kosher salt.  Turn the heat up to medium high and slowly bring to a boil.  Stir well.  Turn the heat down to low and simmer for 30 minutes stirring occasionally.  Wash one 1/2 pint canning jar in very hot and soapy water.  Rinse well.  Ladle the hot chutney into the cleaned jar.  If you are increasing this recipe then you will need more jars so make sure to plan accordingly.  Fill almost to the top of the jar, but leave just a tad bit of room.  Wipe the rim of the jar with a clean damp cloth.  Place the lid on the jar and close tightly.  Place the filled jar(s) into a boiling hot water bath.  Remove from the hot water bath and set on a wire rack or towel to cool.  Let cool for 12 hours.  Store in a cool place until ready to use.  Makes 1/2 pint.

Macadamia Nut Pesto

May 3, 2013

Macademia Nut PestoMacadamia Nut Pesto

I absolutely LOVE macadamia nuts and have never been that wild about pine nuts so I decided to try making pesto with macadamia nuts instead.  This pesto turned out to be the best pesto I’ve ever tasted.  You can use it in pasta dishes or anything that you would make with regular pesto.  I grilled brined pork chops and garnished them with a dollop of my Macadamia Nut Pesto.

INGREDIENTS

3 Garlic Cloves

2 1/2 Cups Packed Fresh Basil Leaves

1/4 Cup Whole Macadamia Nuts

1/2 Cup Olive Oil

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/2 Cup Grated Romano, Parmesan or Pecorino Cheese

You will need a heavy duty blender or food processor for this recipe.  Wash and dry the fresh basil leaves.  You will want to make sure to get any dirt and grit off of them. Add the garlic, basil leaves and macadamia nuts to your blender or food processor.  Pulse until the ingredients are coarse.  Add the olive oil, salt and pepper and pulse until nice and smooth.  Transfer to a storage container with a tight lid.  Right before you are going to use the pesto mix in the grated cheese.  Makes about 1 cup

Honey Barbecue Sauce

April 17, 2013

Honey Barbecue Sauce 2Honey Barbecue Sauce

This Honey Barbecue Sauce is terrific brushed on roast chicken or racks of ribs at the end of cooking time.  It is even great for glazing swordfish or tuna steaks.  You should be able to find curry paste in the international food section of your grocery store.

INGREDIENTS

1/2 Cup Honey

1/4 Cup Dijon Mustard

3 Teaspoons Fresh Thyme

1 Teaspoon Mild Indian Curry Paste

1/2 Teaspoon Kosher Salt

1/4 Cup Water

1/4 Cup Olive Oil

In a large size bowl whisk the honey, mustard, thyme, curry paste, kosher salt and water together.  Pour into a small size sauce pan and bring to a low simmer over a medium heat.  Drizzle the olive oil in very slowly while you whisk it in to incorporate.  Remove from the heat and pour into a clean jar.  Allow the sauce to cool completely.  Cover with the lid and place into the refrigerator until you are ready to use.  The barbecue sauce should last for several weeks in the fridge.  Make sure to give a good shake before using.  Makes about 1 1/2 cups of Honey Barbecue Sauce.

Curry Paste 3

 

Mediterranean Salsa

February 2, 2013

Mediterranean Salsa

If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe.  Serve with tortilla chips or use as a topping for tacos or burritos. 

INGREDIENTS

3 1/2 Cups Diced Tomatoes

1/2 Cup Pitted & Chopped Black Olives

2 Seeded & Chopped Whole Green Chiles

1 Tablespoon Diced Jalapeno Peppers

3 Chopped Scallions

4 Tablespoons Chopped Fresh Cilantro

1 Teaspoon Garlic Powder

1/4 Teaspoon Kosher Salt

3 Tablespoons Freshly Squeezed Lime Juice

In a large serving bowl combine all of the ingredients.  Refrigerate for 1 hour.  Serve with tortilla chips or use as a topping for tacos or burritos.  If you are not fond of cilantro then substitute the cilantro with fresh parsley.  Makes approximately 4 1/2 cups. 

Basic Hummus

January 12, 2013

Basic Hummus

I am just going to come out and say it: I really love hummus.  I have no problem with grabbing some pita bread and calling it dinner.  Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment. 

INGREDIENTS

2 Cups Cooked Chickpeas

1/4 Cup Tahini

1/4 Cup Fresh Lemon Juice

3 Pureed Garlic Cloves

2 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Cup Water or Chickpea Cooking Liquid

1/8 Teaspoon Cayenne Pepper

If you are cooking dried chickpeas then use 3/4 cup dried chickpeas.  If you are using canned then use 1 can of drained chickpeas.  Purée the chickpeas in a food processor or a blender.  Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper.  Mix until smooth.  Add either the water or chickpea cooking liquid and mix well.  Serve immediately or store in the refrigerator.  Makes 2 cups.

Za’atar

January 5, 2013

Za’atar

Za’atar is a Middle Eastern spice mixture of herbs, sesame seeds, sumac and salt.  It is a spice blend that dates back to the 13th century.  Za’atar is used many ways, but most frequently used as a table condiment.  Dip warm flatbread into some olive oil and then dip into the Za’atar.  Trust me it’s delicious.  Za’atar also makes a great dry rub for both meats and vegetables.  Sumac is a bit difficult to find.  Go to a specialty spice store like, Kalustyans, or order online from Amazon.

INGREDIENTS

1/4 Cup Sumac

2 Tablespoons Thyme

2 Tablespoons Toasted Sesame Seeds

2 Tablespoons Marjoram

2 Tablespoons Oregano

1 Tablespoon Kosher Salt

In a dry sauté pan, toast the sesame seeds on a high heat for two minutes.  Remove from the heat and let cool.  In a small size bowl combine the sumac, thyme, toasted sesame seeds, marjoram, oregano and kosher salt.  Store in an airtight container for up to a week.  Makes approximately 1/2 cup.

Salsa Verde

July 28, 2012

Salsa Verde

Salsa Verde or green tomatillo salsa is bright and fruity and is the perfect complement to grilled meats and cheese dishes.  Not bad with just tortilla chips either. 

INGREDIENTS

4 Ounces Husked & Rinsed Tomatillos

5 Garlic Cloves

2 Quartered White Or Yellow Onions

2 Stemmed Jalapenos

1 Teaspoon Sugar

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Bunch Stemmed Cilantro

In a medium size saucepan fill with 2 cups of water.  Put the tomatillos, garlic, onions and jalapenos in the saucepan.  Boil for 5 minutes.  You will want the contents to be slightly soft.  Drain, but save 1 cup of the cooking water.  Put the ingredients into a blender or food processor along with the cooking liquid that you saved.  Add the salt, pepper, sugar and cilantro.  Pulse until chunky.  Pour into a serving bowl and serve at room temperature.  Makes 4 cups.

Cinco De Mayo Salsa

May 5, 2012

Cinco De Mayo Salsa

 

Is there anyone who doesn’t love a good salsa?  This salsa can be made as hot or mild as you want it.  Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish. 

 

INGREDIENTS

4 Ripe Plum Tomatoes

1 Ripe Slicing Tomato

3/4 Cup Chopped Onion

1/2 Cup Chopped Fresh Cilantro

3 Seeded & Minced Jalapeno Peppers

1 Teaspoon Kosher Salt

 

Coarsely chop the tomatoes and put into a medium size bowl.  Chop the onion into fine pieces and add to the tomatoes.  Add the cilantro, jalapeno peppers and salt.  Toss to mix.  Refrigerate for 1 hour or more before serving.  Makes 2 cups. 

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