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SAUCES, RUBS, SEASONINGS, ETC. (Read 15650 times)
C. B. Williams
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SAUCES, RUBS, SEASONINGS, ETC.
Oct 13th, 2004 at 1:39pm
 
NOT FROM SCRATCH BAR-B-Q SAUCE
BY C. B. WILLIAMS                                                    

1-40 oz. bottle Kraft Original B-B-Q sauce
1 T Tabasco
4 ozs. Lemon juice
2 ozs. molasses (or honey)
2 t ground garlic
3 t mustard powder
9 ozs. red wine vinegar (or more if you like vinegar based BBQ sauces)
2 t liquid smoke
1 t oregano
1 t thyme.                                                                                                  

Mix and heat but DO NOT boil.  

This is just right for my BBQ pork back ribs.
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Re: SAUCES, SALSA, RELISHES, ETC.
Reply #1 - Oct 13th, 2004 at 3:51pm
 
KETCHUP
BY GREG STAHL                                        Start with vine ripened tomatoes. Wash and quarter, then run through a tomato mill to make juice and remove the seeds and skins.  To 1 gallon tomato pulp add the following and then reduce under low to medium heat on the stove (use stainless Steel).  
 
2 C sugar  
2 C vinegar  
1/2 t ginger  
1/2 t allspice  
1/2 t ground mustard  
1/2 t chili powder  
1/2 t cinnamon  
2 T salt  
 
Reduce until thickened and if necessary add 1-2 TBS of cornstarch mixed in 1/4 cup of water to thicken.    
 
Bring on the hot dogs and hamburgers!!  
 
 
I'll try to dig up the name of the all purpose mix, but it also makes a GREAT catsup!!  
 
 
BTW, DON'T use your cast iron to make this one!!!  


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Re: SAUCES, SALSA, RELISHES, ETC.
Reply #2 - Mar 6th, 2005 at 3:03pm
 
Tartar sauce by: Holly Rust                                 
Tartar sauce, the necessary accompaniment to fried fish and shellfish, is also delicious with things like grilled eggplant and zucchini fritters. This recipe is from Chickie Angelakis, proprietor of the Clam Box, a mecca of fried clamdom located in Ipswich, Massachusetts. Cooks there use sweet Spanish onions to make their fried onion rings, and the thick, tasty (but un-fryable) centers go into the tartar sauce.

7 parts mayonnaise (1/2 cup minus 1 tablespoon)  
4 parts sweet relish, drained (1/4 cup)  
1 part diced onions (1 tablespoon)
Combine all ingredients.
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Re: SAUCES, SALSA, RELISHES, ETC.
Reply #3 - Feb 7th, 2006 at 10:14pm
 
Tomato Gravy by: Jane Harmon

   Combine about 2 T fat, add 2 T  flour and make a medium roux. Add an un-drained can of stewed tomatoes and a t sugar.  Will be too thick, so add about a cup of water,  1 t beef bouillon granules or  bouillon paste,  several grinds of black pepper and cook to desired consistency Awesome with scrambled eggs and biscuits  !!
   In lieu of the beef bouillon granules or paste, beef broth can be used.
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Re: SAUCES, SALSA, RELISHES, GRAVY, ETC.
Reply #4 - Oct 22nd, 2007 at 2:41pm
 
EMERIL'S ESSENCE
                                                 
 BAM, this is it:

2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme.  

This goes on a lot of things to "kick it up a notch"
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Re: SAUCES, SALSA, RELISHES, GRAVY, ETC.
Reply #5 - Oct 22nd, 2007 at 2:42pm
 
A GREAT MEMPHIS STYLE DRY RUB
BY C. B. WILLIAMS
 
One Part of each of the following: cumin, paprika, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, white pepper, allspice, dry mustard.

Two parts salt.

Three parts brown sugar.  

Mix the above and store in a sealed container until ready to use. This is great on Memphis style pork ribs. Wet ribs with olive oil or apple juice and then coat with the rub, cook and add BAR-B-Q sauce at the end. (hint-use granulated brown sugar because it won't lump up) (and don't use garlic or onion salt, powder only)
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Re: SAUCES, SALSA, RELISHES, GRAVY, ETC.
Reply #6 - Oct 22nd, 2007 at 2:44pm
 
JERK RUB BY CAROL FOX      


                              Tried and Proven:  (Best done in cast iron, of course).  
I understand that this is about as close as you can get to the authentic Caribbean Jerk Marinade.  I LOVE it!  Sometimes I don't do a long marinade, just slop it on chicken and bake at 350-375, turning once.  Traditionally it was used for BBQ on chicken, fish or ribs.    

***It can be made, and then stored indefinitely in your fridge in a tightly sealed jar so one recipe lasts a long time.***  

1 t allspice (Jamaican preferred)  
1/2 t ground nutmeg  
1/2 t cinnamon  
1/2 C finely chopped green onions (green & white parts)  
3 to 6 jalapenos cut in halves, retaining seeds (see note* below)  
1/2 C white vinegar  
1/4 C soy sauce  
2 T veggie oil  
2 t salt  
pinch garlic powder  

Put all in a blender and liquify.    

*Note:  
  3 jalapenos = a noticeable tang.  
  6 jalapenos = sheer anguish that some cherish.  

Originally tasted from a street vendor's kabob in St. John, I came to find out his recipe appeared in Island Barbecue by Dunstan Harris which I immediately bought.
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Re: SAUCES, RUBS,  ETC.
Reply #7 - Dec 28th, 2008 at 4:08pm
 
Basic Tomato Sauce by: Charlee Turner

Basic Tomato Sauce



Ingredients:

1 – 1 ½ pounds sweet Italian sausage
1 pound (93/7) ground beef
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1 small onion, finely chopped
2 cloves garlic, finely minced
3 T dried parsley
¼ - ½ t dried red pepper flakes
1 (28 oz) can diced Italian tomatoes
3 (15 oz) cans tomato sauce
½ t sugar
¼ t cracked black pepper
Salt to taste (I use Kosher)
Extra Virgin olive oil


Method:

*In a 5 quart Dutch oven (don’t use an aluminum pan) over med-low heat coat the bottom of the pan with about 2-3 tablespoons of the olive oil; just barely cover the bottom. Slowly brown the Italian sausage on all sides; don’t fully cook it. Remove to a plate and set aside.

*Turn the heat up to medium heat and add more oil if necessary. Next, add the celery, carrot, onion, garlic, parsley and pepper flakes. Saute until the vegetables are very soft; don’t brown them. You will need to stir this mixture frequently.

*Next, turn the heat up to med-high and add the ground beef; stirring to break up. Continue to cook the beef until almost all of the pink is gone.

*Turn the heat down to medium and add the tomatoes, tomato sauce, sugar, pepper and salt. I would start with a teaspoon of salt at this time. (You should allow the sauce to cook for about 45 minutes, taste it and adjust salt to your tastes). Bring this mixture up to a gentle simmer and cover leaving the lid slightly vented.

*Meanwhile, thinly slice the Italian sausage and add this to the simmering sauce. The sauce should continue to simmer very gently and be stirred frequently so that it doesn’t stick or scorch. It will be fully cooked in about 1 ½ hours.  

*This is plenty of sauce for a lasagna, ravioli or at least 2 pounds of pasta.

*You can be creative with this basic recipe. Some good add-ins are mushrooms, a browned pork chop, piece of chuck steak or even a beef short rib. Always brown any meats prior to adding to the sauce.

*I always used to add a cup of dry red wine (Burgundy or Chianti) after browning the beef, but DH gets heartburn from this. If the acid in the tomatoes is a problem for your family you can add a small pinch of baking soda once your sauce is simmering. Be careful with the amount, as the baking soda can have an adverse effect of the taste of the sauce.
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Re: SAUCES, RUBS,  ETC.
Reply #8 - Feb 22nd, 2009 at 6:55pm
 
spaghetti sauce by: Comita Williams

Comita's spaghetti sauce

3# ground beef or turkey
2 chopped yellow onions
1 chopped bell pepper
1  4 lb. 2 oz. bottle Ragu, chunky with garlic, mushrooms, onions
1 C water
1 t salt (or to taste)
1 t garlic powder
1 T dried parsley flakes
1 t  dried oregano
1 T worcestershire sauce
3 bay leaves
1 T red wine vinegar
small package sliced mushrooms (about 3/4 lb.)
hot sauce and pepper to taste


Saute the beef or turkey, add yellow onions and bell pepper and cook until onions are clear.  
Add the other ingredients and cook on low heat (simmer) covered for about an hour.
Don't forget to remove the bay leaves after cooking.  
Keep an eye on it with an occasional stir and if too thin remove the lid.
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Re: SAUCES, RUBS,  ETC.
Reply #9 - May 4th, 2009 at 2:27pm
 
Mayonnaise and Tartar sauce by: C. B. Williams

 There are a lot of mayonnaise recipes. I have tried several and some of them from  noted chefs. One of those used olive oil, and I like olive oil, but let me tell you, olive oil, in my opinion, does not belong in mayonnaise.  
  The electric blender has made the making of mayonnaise a very quick and easy process. Try this recipe and if you don't like it, you can adjust it as you feel like next time.

 My recipe:

1 egg
1 1/4 t lemon juice
1 1/4 t vinegar (white wine is a good choice, but others will do)
1/2 t ground white pepper (red pepper will work but you can see it)
1/4 t salt
1/4 t sugar
1 t dry mustard (or 1 t whole creole mustard)

Blend the above for about 10 sec.

While the blender is still running, slowly drizzle in 7 oz. a good light oil like canola or corn oil.  

Note #1: Other oils will work but I like a neutral flavor oil in this case.

Note #2: Tartar sauce is basically a kicked up mayonnaise. To the above recipe, add:

1 clove crushed garlic
1/2 C relish (usually sweet pickle relish) (or fine chopped bread and butter pickles)
1/3 C fine chopped sweet onions or green onions

Mix well and you have tartar sauce.
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Re: SAUCES, RUBS,  ETC.
Reply #10 - May 4th, 2009 at 2:40pm
 
Hollandaise  sauce by: C. B. Williams

Hollandaise sauce

3 egg yolks
1 1/2 t lemon juice
1/4 t salt
1/4 t red pepper

Blend about 10 seconds.

Slowly drizzle 1/2 C melted butter while blender is going. Note: (1) The melted butter needs to be warm to the touch to partly cook the eggs as it is drizzled in. (2) If this is not thick enough, put it in a double boiler for a few minutes. When thick enough take the away from the heat or it will continue to cook.  (3) This is very easy but you must keep an eye on it.
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Re: SAUCES, RUBS,  ETC.
Reply #11 - May 4th, 2009 at 9:49pm
 
Vinaigrette by: C. B. Williams

Vinaigrette is a very basic sauce used usually as a salad dressing. It is made by mixing 3 parts oil with 1 part vinegar, salt, and pepper. The type oil and vinegar you use will customize it to your liking. I like olive oil and cider vinegar, but the possibilities are many. 

Many things like herbs, spices, onions, mustard, etc. can be added.

To the basic vinaigrette, add about 1/5 part Dijon mustard and 1/4 part honey and you have honey/mustard dressing.
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Re: SAUCES, RUBS,  ETC.
Reply #12 - Jun 22nd, 2009 at 8:21pm
 
ALFREDO SAUCE by: C. B. Williams

3/4 C grated parmesan cheese
2/3 C milk
1/4 C butter
1 egg yolk
1 clove crushed garlic
1/4 C fresh parsley (optional)
cayenne pepper (optional)
note: 1 C heavy cream can be used in lieu of the milk and butter.
mix all above in a pan and heat , DO NOT BOIL

#2 version.
1/2 stick butter and an equal part of half and half, plus 1 t. chopped garlic and 1/2 t. parsley. S & P to taste. Heat until butter is melted and add 2 T. parmesan until melted. This #2 version is a small recipe but can easily be doubled. I use it most because I always have the ingredients.
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Re: SAUCES, RUBS, DIPS, ETC.
Reply #13 - Mar 2nd, 2010 at 2:21pm
 
GREEN ONION DIP by: C. B. Williams

  I like this just to have around for a lot of things including twice baked potatoes and just dipping.  

1/2 C mayonnaise
1 C sour cream
1/2 C finely chopped green onion tops
1/4 C finely chopped parsley
1 T French style mustard
1 T finely chopped garlic (or more)
1 or 2 pinches red pepper

  Mix all above and refrigerate for a few hours to let all the flavors marry. If you would rather not see the onion and parsley pieces, put it in a blender, but I don't. If you like it thinner, mix in a little butter milk.  

  I really like this with some chopped bacon with a twice baked potato.  
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Gender: male
Re: SAUCES, RUBS, DIPS, ETC.
Reply #14 - Mar 10th, 2010 at 3:53pm
 
REMOULADE SAUCE by: C. B. Williams   

   There are many sauces that one can make at home that are better than anything you can buy off the shelf. Good home made salad dressings also come to mind. Here is one that has many variations, sometimes made using a mayonnaise base and other times using an oil base, which is mayonnaise anyway. This is very popular in most New Orleans restaurants and every one has their own concoction.  

1/4 C fresh lemon juice
3/4 C vegetable oil
1/2 C chili sauce
1 C chopped green onions (green and white parts)
1/4 C chopped celery
2 T chopped garlic
2 T prepared horseradish
3 T creole mustard
3 T prepared yellow mustard
3 T ketchup
3 T chopped parsley leaves
1 t salt
1/4 t cayenne pepper
1/8 t fresh ground black pepper

Combine all above in a food processor and process for about 30 seconds. Will keep for several days in a sealed container in the refrigerator. This is great on boiled shrimp, fried fish, and other seafoods.  
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Re: SAUCES & RUBS, ETC.
Reply #15 - Mar 1st, 2013 at 2:23pm
 
ITALIAN SEASONING by: C B Williams


  There are a lot of countrys around the world that have very distinctive tastes, which is caused by the particular seasonings they use in most of their dishes. The Italians are a good example. As some readers might know, I don't like buying pre-mixed seasonings because I can't control the amounts that I like. The beauty of buying individual seasonings is that you have those in stock in your kitchen for different uses. I have concocted an Italian seasoning mix that I like. Try this and adjust to your liking.  
 
1 t -- thyme
3 T -- oregano
3 T -- basil
1 t -- marjorum
1 t -- rosemary
1 t -- sage
2 t -- garlic  
3 T -- parsley
1/2 t -- celery seed
1/4 t -- black pepper
1/4 t -- red pepper

All the above are dry ingredients. It keeps very good.  
 
Please note this has NO salt. After you use this seasoning in whatever it is you are cooking, the amount of salt is up to you.
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