Western Barbecue Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Mix all ingredients together and use to baste beef tenderloin. The recipe yields approximately 2 cups of sauce.

Watermelon, Cantaloupe, And Red Pepper Salsa

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into 1/4-inch dice. Finely chop onion, cilantro, and jalapeno. In a bowl(hmmm or a twister board) toss together all ingredients and season with salt. Makes about 4 cups.

Watermelon And Green Peppercorn Salsa

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Cover the red onion with cold water and let sit ten minutes to reduce some of the acidity. Drain and pat dry with paper towels. Remove and discard the rind from the watermelon. Cut the flesh into half-inch cubes, removing as many of the seeds as possible. Combine with the red onion, two...

Walnut Ketchup (Mrs Beeton)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

** This sauce is used as one ingredient in Mrs Beeton's Worcestershire Sauce (see recipe). IMPORTANT NOTE: Walnuts for pickling or ketchup must be picked before the shell has hardened. In England this usually means that picking must take place before the first week in July. Prick well with...

Vindaloo Paste (India)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek, mustard and cumin and mix them to a paste with the vinegar. Do not add water. Heat the oil and fry the onion until golden, then add the tomatoes and squash them into a paste as you cook. Stir in the spicy vinegar paste...

Vinegar : Acidity, Mother, Herbs, Potency, Shelflife

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

ACID: Vinegar can corrode metals because it's acidic by nature (usually 4% to 6%), so you'll need to use glass or nonmetal containers and lids. On the upside, a high acid content also makes vinegar an unfriendly environment for bacteria, so you don't need to worry about spoilage. ...

Viet-Acadian Salsa

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Here's a salsa recipe I've been playing around with for about a month or so. Originally, I wanted to "wrap" a salsa around a core of nuoc cham, with a hint of a Cajun hot sauce thrown in for good measure. The end result was a bit of a hybrid, but it seems to have worked out...

Vietnamese Dressing

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Finely shred the chili peppers. Combine all ingredients in a bowl and stir to dissolve the sugar. Refrigerated in a covered container, the dressing will keep up to a week. Makes about 1 1/2 cups.

Uncle Shel's Salsa Picante De Chile Chipotle

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles, stemmed and broken, including seeds 1/4 ts fresh ground black pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea clove garlic, smashed and quartered Place the chiles and their seeds in a small...

Two Tomato Salsa

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups.

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