Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 teaspoon minced capers
• 1 tablespoon minced gherkins
• 2 tablespoons sweet pickle relish
• 1 tablespoon lemon juice
• Pinch salt
• Pinch freshly ground black pepper

Directions:

Place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended.

Makes about 1 cup.

Nutrition:

Substitutions:

I used more relish, an extra tablespoon or so, to taste.

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

• 1 cup half and half
• 1/2 cup sugar, divided
• 4 egg yolks
• 1 vanilla bean, halved or 1 teaspoon vanilla extract

Directions:

In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean, if using.
In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in vanilla extract, if using. Serve warm or cold.

Makes about 1 cup.

Nutrition:

Substitutions:

Great served with pancakes, fresh fruit, or chocolate cake.

Recipe courtesy of allrecipes.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon minced onion
• 1/2 teaspoon dried oregano
• 1 tablespoon chili powder
• 1/2 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/4 cup salsa
• 1 (15 ounce) can tomato sauce
• 1/2 cup water

Directions:

Heat the oil in a large saucepan over medium heat. Add the garlic and onion and saute for 1 to 2 minutes. Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer 20 minutes.

Makes about 2 cups.

Nutrition:

Substitutions:

Great for chicken enchiladas.

Recipe courtesy of allrecipes.

Read my review of this recipe.

Ingredients:

• 4 medium peaches, pitted and peeled
• 2 tablespoons honey
• 1 tablespoon orange marmalade
• 1/4 cup orange juice
• 1 tablespoon corn starch

Directions:

Place the peaches in a small saucepan and mash. Add the honey and marmalade to the peaches and heat over low heat until it reaches a simmer. Mix the orange juice and cornstarch together and add to the peach mixture. Stir until thickened. Taste for sweetness and add more honey if needed.

Makes about 2 cups of sauce that is great served over waffles, pancakes, ice cream, or cake.

Nutrition:

Substitutions:

Great serves over Multi-grain Waffles.

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 pounds ground beef
• 2 cloves garlic
• 1/2 medium onion
• 2 tablespoons grill seasoning
• 2 tablespoons Worcestershire sauce
  
• 8 slices cheddar cheese
• 2 large sweet onions, sliced crosswise, 1/4-inch thick slices
• 1 tablespoon olive oil
• 1/2 cup Dijon mustard
• 2 tablespoons horseradish
  
• 8 hamburger buns

Directions:

Preheat grill or a cast iron skillet to high. Combine the mustard and horseradish together in a small bowl. Set aside.

Grate the garlic and onion into a bowl. Add the beef, grill seasoning, and Worcestershire sauce and mix to combine. Divide the beef into 8 (4-ounce) burgers. Grill or cook in the skillet for 4 to 5  minutes on each side. Brush olive oil on both sides of the onions and season with salt and pepper. Brush the onions with oil. Grill the onion slices for 3 to 4 minutes on each side until golden brown. During last minutes of cooking add cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with horseradish mustard and grilled onions.

Makes 8 burgers.

Nutrition:

Substitutions:

Recipe courtesy of Bobby Flay.

Read my review of this recipe.

Ingredients:

• 2 tablespoons extra-virgin olive oil
  
• 1/2 cup onion, minced
  
• 1/2 cup tomato paste
  
• 1 1/2 cups raisin paste or whole raisins
  
• 4 1/4 cups cold water
  
• 1 tablespoon garlic, minced
  
• 1 1/4 cups balsamic vinegar
  
• 5 tablespoons applesauce
  
• 5 tablespoons roasted garlic paste
  
• 1 1/2 teaspoons mustard powder (dried mustard)
  
• 1/4 cup corn syrup
  
• 3 tablespoons Worcestershire sauce
  
• 2 tablespoons salt
  
• 1 teaspoon freshly ground pepper

Directions:

Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Saute onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.

Remove pot from heat, place into blender and puree until smooth. Add salt and pepper.
If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.

Nutrition:

Substitutions:

I didn’t have roasted garlic paste, so I just added an extra few cloves of garlic.

Recipe courtesy of Michael Chiarello.

Read my review of this recipe.

Ingredients:

• 1 cup cola
  
• 1 cup ketchup
  
• 1/4 cup Worcestershire sauce
  
• 1 teaspoon liquid smoke
  
• 3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
  
• 1 teaspoon onion flakes or 1/3 teaspoon onion powder
• 1 teaspoon garlic flakes or 1/3 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

Directions:

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

Makes about 2 cups.

Nutrition:

Substitutions:

Great with Beer Can Chicken.

Recipe courtesy of Steven Raichlen.

Read my review of this recipe.

Ingredients:

• 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder
• 1/2 cup white wine
• t tablespoon corn starch
• 1/2 cup chicken stock
• 1/2 cup cream or milk
• Salt and pepper, to taste

Directions:

Add the garlic powder, thyme leaves, and white wine to a small sauce pan. Bring to a boil. Combine the chicken stock, milk and cornstarch in small bowl, and then add to the simmering wine. Continue to simmer until thickened. Season with salt and pepper.

Nutrition:

Substitutions:

Great served over Chicken Cordon Bleu.

Recipe courtesy of allrecipes.com.

Read my review of this recipe.

Ingredients:

• 1 pound sweet cherries (2 to 3 cups), pitted
• 1 lemon, juice and zest
• 1/4 cup white wine or kirsch
• 1 tablespoon honey, or to taste

Directions:

Puree cherries in a food processor and then transfer to a saucepan. Add lemon juice, zest, white or kirsch, and honey. Simmer over low heat 10 minutes, or until thickened. If a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the cherry sauce and cook until bubbly.

Makes about 1 cup of sauce, enough for 4 servings.

Nutrition:

Substitutions:

This is a great multi-purpose sauce. It perfect for all types of meat (chicken, pork, duck) and shellfish (shrimp, scallops), but also can be used as a dessert sauce over ice cream or pound cake.

My own concoction.

Read my review of this recipe.

Ingredients:

• 1/2 cup minced shallots
  
• 1 teaspoon minced garlic
  
• 1/2 cup dry white wine
  
• Juice of one lemon
  
• 1/4 cup chopped fresh dill
  
• 1 teaspoon Dijon mustard
  
• 1 cup heavy cream
• Salt and pepper

Directions:

In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes, or until thickened. Season with salt and pepper.

Nutrition:

Substitutions:

To avoid using heavy cream, I mixed 1 tablespoon of cornstarch with 1 cup of milk and blended that into the sauce. It thickened up nicely without being too heavy.

I made the sauce to serve with Lemon and Dill Catfish, but honestly, the fish was so flavorful, it didn’t need a sauce.

Recipe courtesy of Emeril Lagasse.