Condiment Essentials Spicy Cocktail Awesome Sauce Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium-sized mixing bowl, and whisk to make this recipe.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe if properly stored will last 12 - 14 days and will give you about 6 - 8 generous servings.
• 4. Since you are only using 1/2 can of tomatoes, and 1/2 can of the chilies, the extra can be placed into freezer bags, frozen, and used in other recipes.
• 5. I strongly recommend that you allow this recipe to rest in the fridge for several hours or, better yet overnight. This will give the ingredients a chance to get to know one another.
• 6. If you do not have any fire-roasted tomatoes, no worries. Use the regular type, just make sure that they are the crushed variety; not diced or whole.
• 7. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 8. Gather your ingredients (mise en place).
• 9. Shred the onion on the large holes of a box grater, then remove the excess moisture with a paper towel. Open the tomatoes and the green chilies, remove half from each can and let sit in a fine mesh strainer, until completely drained, about 5 minutes. Reserve the rest for other recipes. Finely chop the capers. Then add all the ingredients to a mixing bowl.
• 10. Whisk all the ingredients together, and properly store in the fridge until needed.
• 11. PLATE/PRESENT
• 12. I use it as a spread for fish sandwiches, and as a dip for things such as, fish fingers, and the like. Enjoy.
• 13. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This particular recipe, if properly stored will last 7 - 10 days, but it cannot be frozen.
• 3. What is Nutritional Yeast? It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, replace the classic Parmesan sprinkle on a plate of pasta. Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles. What Does It Taste Like? The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background note often referred to as the fifth taste, and similarly to salt, enhances the overall savories' of a dish, although it contains almost no sodium.
• 4. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Gather your ingredients (mise en place).
• 6. Add all the ingredients to a mixing bowl, and whisk to combine. Then store in the fridge overnight before using.
• 7. The Chicken Wings I used this as a dipping sauce for some chicken wings. I put them into a 425f (220c) for 20 minutes. Then, I took them out and tossed them with a mixture of Frank's Hot sauce and butter. Put them back into the oven for about 15 minutes, until they were golden brown.
• 8. PLATE/PRESENT
• 9. Use on veggies, meat, fish, poultry, or as a dipping sauce. Enjoy.
• 10. Keep the faith, and keep cooking.

Steps:

• In a bowl, stir together first four ingredients; season generously with salt and pepper. Stir in more horseradish, a little at a time, to taste. Serve immediately or refrigerate in an airtight container up to 1 week.

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, large enough to hold all of the ingredients.
• 3. I tried this recipe first with ketchup... nope. Then crushed tomatoes... better. Tomato puree... hands down winner.
• 4. When I am talking about "prepared" horseradish, I am not talking about horseradish cream. This is full-blown horseradish. My favorite brand is: Bubbies Prepared Horseradish. If you can find it, pick it up... it is awesome.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients (except the Additional Items) to a saucepan over medium-low heat.Whisk to combine, and slowly, slowly, bring up to a simmer.
• 7. Simmer for 20 minutes, stirring occasionally, and then remove from the heat.
• 8. Allow to completely cool, and then add the lemon juice, and horseradish.
• 9. I would suggest that you add 1 teaspoon of horseradish at a time, then taste and see if you are happy. I usually use 3 teaspoons, or more... I like it hot.
• 10. Stored in a non-reactive jar (glass) with a tight-fitting lid, it should last 7 - 10 days.
• 11. PLATE/PRESENT
• 12. Use as a dipping sauce for seafood... Shrimp comes to mind. Or, I like dipping hushpuppies into this yummy sauce. Enjoy.
• 13. Keep the faith, and keep cooking.