INGREDIENTS: 1 Cup Sour Cream 1/4 Cup Horseradish 1 Tbsp. Dijon or Spicy Brown Mustard 1 tsp. White Vinegar 1 tsp. Cooking Sherry or Dry Sherry 1/2 tsp. Salt 1/4 tsp. Pepper
Category: course-spice-rub-sauce
Horseradish – Prepared
Makes a little over a pint. INGREDIENTS: 12 oz. Horseradish Root 2 Tbsp. White Vinegar (cut in half for hotter) 6 oz. Water 1 tsp. Salt INSTRUCTIONS: Peel the horseradish root with a knife or a potato peeler until all the brown gone. Chop into 3/4″ cubes. Finely chop the Horseradish and salt in a… Continue reading Horseradish – Prepared
Blue Cheese Salad Dressing
This makes a thick dressing. INGREDIENTS: 1/3 Cup Mayonnaise 1/3 Cup Sour Cream 1/3 Cup Blue Cheese Crumbles (Kate and Drew would double this) 1 Tbsp. Lemon Juice 1/8 tsp. Black Pepper Pinch of Salt INSTRUCTIONS: Mix all ingredients except Blue Cheese together. Fold in Blue Cheese Crumbles.
Tiger Dill Sauce
INGREDIENTS: INSTRUCTIONS:
Pickle Brine
Note: Substitute Lemon Juice for half (or more) of the acid to add a taste twist. Lemon Juice is actually more acidic than white vinegar so this substitution is safe. INGREDIENTS: 1 pound fresh vegetables (cucumbers, carrots, green beans, summer squash, cherry tomatoes) 2 Tablespoons Dill Seed (if you grind it slightly, it really increases… Continue reading Pickle Brine
Butter – Clarified (Ghee)
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. One of the easiest and most flavorful versions is Ghee which is used in asian dishes. Ingredients: Instructions:
Teriyaki Sauce – from stuff you already have in your cupboard
Ingredients 1/2 cup soy sauce 1/2 cup sugar 1/4 cup water 2 tablespoons mirin or dry cooking sherry or dry vermouth or saki or omit this if you don’t have any. 2 teaspoons fresh grated ginger (from one 6-inch piece, peeled) or 1 tsp grated ginger 1 clove minced garlic 1/8 teaspoon red pepper flakes… Continue reading Teriyaki Sauce – from stuff you already have in your cupboard
Pork Loin Rub
This recipe is enough for a 4 – 5 lb Pork Loin INGREDIENTS: 1/2 cup brown sugar 1 tablespoon coarsely ground black pepper 1 tablespoon kosher salt 1 1/2 teaspoons garlic powder 1 teaspoon dry mustard powder 1/2 teaspoon ground ginger 1/2 teaspoon onion powder 1/2 teaspoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2… Continue reading Pork Loin Rub
BBQ Sauce – JRP’s Tangy Caribbean
THE SECRET: INGREDIENTS: 1/2 block (7 oz) of tamarind paste 2 Tbsp olive oil 2 onions, chopped 1 cup brown sugar, packed 32oz bottle of ketchup 1/2 cup Worcestershire sauce 1/2 cup yellow mustard 1 tsp crushed red pepper flakes (ground) 1 tsp black pepper 1 tsp allspice 1 tsp salt 2 Tbsp ground ginger… Continue reading BBQ Sauce – JRP’s Tangy Caribbean
Marinara Sauce
INGREDIENTS: INSTRUCTIONS: NOTE: If making spaghetti, boil noodles for 1 or 2 minutes less. Drain (most) of the liquid. Add sauce to the noodle mix and return to the stove and stir until the spaghetti noodles are completely done (4 – 5 minutes). This will flav0r the spaghetti noodles with the sauce.