We were in Fitzpatrick’s Bar in Doolin Ireland and the entire group was raving about the horseradish sauce. I asked the waitress for the recipe. She said, “It is Hellmann’s.” Thats when I realized I have been making this sauce wrong. My Sour Cream recipe is very good but it lacks the tartness of the… Continue reading Horseradish Sauce – Mayonnaise Base
Category: course-spice-rub-sauce
Butter – Clarified – Sous Vide
WHY CLARIFY BUTTER? The problems with regular butter are: The best way to fix both of these problems is to remove the water and milk proteins (clarify it). There are several ways to clarify butter. This is very easy because there is no chance of burning the butter. Ingredients: Instructions:
Cinnamon Butter
Key concepts: Take your butter out of the refrigerator at least half an hour before you place it in the mixer so it can soften before you try to mix it. Alternate between the dough hook and the mixing paddle as you mix the recipe. This helps break down the butter and it keeps the… Continue reading Cinnamon Butter
Adam’s Rib Rub
This rub recipe is for 2 lbs of ribs. 1/4 cup brown sugar 2 teaspoons kosher salt 2 teaspoons black pepper 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground mustard 1/2 teaspoon cinnamon 1/2 teaspoon celery salt 1/4 teaspoon cayenne pepper
Chicken and Rib Rub
Use this rub for Smoked, BBQ chicken and ribs. This same basic recipe can be used for either chicken or ribs. I prefer the rib rub to be sweeter so I double the sugar when using it on ribs. Brown sugar tends to clump during storage so another option would be to mix the rub… Continue reading Chicken and Rib Rub
Fajita Spice
Use the following recipe for 1 lb of sliced flank steak. INGREDIENTS: 1.5 teaspoons chili powder 1.5 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon oregano 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper
Chili Powder – Randy’s
A double batch should fill a large spice container. I was close to running out of store-bought chili powder so I made the mild version of this using dried peppers I got from the Mexican Grocery. We taste tested the homemade vs the storebought and the homemade was far superior. The storebought chili powder left… Continue reading Chili Powder – Randy’s
Ortega Style Taco Sauce – JRP
NOTES: I like this recipe better and it can be made for 20% of the cost of the store-bought sauce. Recipe makes about 1 quart. Ingredients: Ingredients (2 gallon recipe): Note: This actually makes 290 ounces or 2.25 gallons. You need to use a 12 quart stockpot for this. INSTRUCTIONS: nutrition facts: Serving size: 2 Tablespoon… Continue reading Ortega Style Taco Sauce – JRP
Roasted Garlic
INGREDIENTS: Several (8 or 10) fresh unpeeled heads of garlic INSTRUCTIONS: Preheat the oven to 400°F Cut about 1/4″ off the stem-side of the head of garlic. You should cut enough that you cut just a little off the top of each garlic clove. Peel off the dry paper layers from the heads. Don’t peel… Continue reading Roasted Garlic
Pesto
INGREDIENTS: INSTRUCTIONS: