Condiment Essentials Spicy Fish Spread Recipes

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.

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:

• PREP/PREPARE
• Before adding the whiskey to the mustard, take a wee shot or two; just to be sure it has not spoiled :-)
• I made this recipe with my recommended choices for the two mustards, remember that different mustards will produce different results.
• Gather your ingredients (mise en place).
• In a small bowl, whisk all the mustard ingredients together.
• Add salt and pepper, to taste.
• PLATE/PRESENT
• My favorite way to use this condiment, is on a juicy burger, or slathered over a hotdog; however, use it anywhere you would use regular mustard. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. If you do not have any sriracha sauce, you might try some chili sauce or hot sauce. However, be careful and do just a bit at a time, until you like what you taste.
• 3. You can vary the amounts of yogurt-to-mayonnaise, or use all of one or the other, and make sure you wind up with 10 tablespoons total. Just remember, the more yogurt you use, the tangier the sauce will be. As a matter of fact, if you up the yogurt, you might want to add a bit more honey; to keep the sauce from becoming too bitter... just a suggestion.
• 4. Gather your ingredients (mise en place).
• 5. Add all the ingredients to a small mixing bowl... except the salt and pepper.
• 6. Whisk together until smooth.
• 7. Wait about 15 minutes, to give the ingredients a chance to know each other, and then season with salt and pepper, to taste.
• 8. Store in a glass container with a tight-fitting lid until needed.
• 9. PLATE/PRESENT
• 10. It is great on seafood, fish; even things like baked potatoes. This image is of my sweet potato patties on wild rice. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add all the ingredients, except the coconut sugar, and lime juice to a saucepan over medium heat.
• 4. Allow to come to a simmer.
• 5. Add the coconut sugar, and simmer for about 10 -12 minutes.
• 6. Add the ingredients to a blender, and blend until smooth.
• 7. Return to the saucepan, and continue to simmer for 10 - 12 minutes.
• 8. Add the lime juice, and simmer for 3 - 4 minutes.
• 9. Chef's Note: If you want a bit more heat, add the sriracha sauce.
• 10. Store in a sealed non-reactive container in the refrigerator until needed.
• 11. PLATE/PRESENT
• 12. Use in a meatloaf, top a burger, or use it as a dip for fries. Enjoy.
• 13. Keep the faith, and keep cooking.