Thai peanut sauce #2

Ingredients

3/4 cup raw peanuts
1 1/2 cups coconut milk
1 small dried red chili pepper, finely chopped
2 tbsp tamarind liquid (sam ma kham) or fresh lime juice.
1 tsp fish sauce
1/2 tsp ground lemon grass
1/4 to 1/2 cup water
2 to 4 tbsp sugar

How to prepare

Roast peanuts in an oven preheated to 325

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Habanero hot sauce

Ingredients

8 tbsp white vinegar
12 tbsp water
6 cloves garlic
4 med habanero peppers
1/8 tsp salt, non-iodized

How to prepare

Place all ingredients in a blender and liquefy. Pour into a sauce pan and bring to a boil. Reduce heat to a simmer and cook to desired thickness. Pass through a strainer to remove pepper seeds. Reserve garlic bits and pepper pieces. While still hot pour into a 1/2 pint canning jar and seal, or use immediately. Add pepper and garlic pieces if desired.

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Spinach pesto

Ingredients

2 medium garlic cloves, pressed
1 1/4 cup fresh basil (1 medium bunch)
1 cup fresh spinach, thoroughly washed
1/4 cup fresh parsley
3 tbsp pine nuts
1/2 cup olive oil
1/4 tsp ground black pepper

Optional: 1/2 cup freshly grated parmesan cheese

How to prepare

In a food processor fitted with the metal blade, process the garlic cloves until pureed. Add the basil, spinach and parsley, and process until finely chopped. Add the pine nuts; finely chop. W/the motor running, slowly pour in the olive oil in a fine stream and process until the oil is absorbed. Add the pepper and process five seconds. If using parmesan, add it just before serving and process until well blended. Taste for seasoning. Makes 1 to 1 1/2 cups.

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Chile relleno batter

Ingredients

1 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cornmeal
1 cup milk, about
2 eggs

How to prepare

Combine flour, baking powder, salt and cornmeal in a medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well. Additional milk may be needed for a smooth batter.

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Remoulade sauce

Ingredients

2 large cloves garlic, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tbsp lemon juice
1/2 cup catsup

2 tbsp worcestershire sauce
8 tsp creole mustard
2 tsp dry mustard
1 tbsp paprika
salt to taste
black pepper to taste

How to prepare

In a food processor, using a metal blade, blend the garlic, egg, and anchovies to a smooth paste. Transfer to a bowl. Stir in oil vinegar, lemon juice, catsup, worcestershire sauce, mustards, paprika, salt and pepper. Mix well. Store in the fridge.

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Hot bacon dressing

Ingredients

2 eggs, beaten
1/2 cup vinegar
1 tsp dry mustard
3 tbsp flour
1 cup sugar
2 cups milk
8 strips bacon

Salt & pepper

How to prepare

Fry bacon until crisp and cut it or crumble it into small pieces. Then add to it all the other ingredients mixed together. Cook until thick. Pour over greens. You can use this with lettuce or dandelion greens as well as spinach.

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Bread crumb coating

Ingredients

5 lg baked garlic cloves
1 tbsp olive oil
1 1/3 cup fresh, finely processed white bread crumbs
2 tbsp yellow cornmeal
grated zest of 1 lemon
1/2 tsp salt

1/4 tsp freshly ground pepper

How to prepare

Combine garlic and oil with bread crumbs, cornmeal, lemon zest, salt and pepper and mix well. Crumb mixture should be fine and uniform.

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