Mark miller’s tamarind & chipotle sauce

Ingredients

2 lbs whole tamarind pods
6 qt water
2/3 cup piloncillo or golden brown sugar
2 cloves garlic roasted
2 chiles chipotle canned en adobo
2 tsp adobo sauce
1 lime juiced

How to prepare

Clean tamarind pods and discard brittle outer shell. Place in a lg pot with water, cover and simmer slowly for at least 2 1/2 hours. Allow to cool, place in food mill and, using med mesh, strain water and extract (approximately 9 cups). Transfer to pan and reduce until about 3 cups are left. Place in a blender and puree with sugar, garlic, chipotle and sauce. Then add lime juice and blend. Makes 3 cups sauce. Recipe by: coyote cafe

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Grilling sauce for vegetables

Ingredients

1/4 cup olive oil
2/3 cup dry sherry
1-1/2 cups fine-chop celery
3 cups fine-chop onion
1/2 cup fine-chop red bell pepper
6 cloves minced garlic
2-1/2 tsp cayenne or chile powder
1 tbsp gulden’s mustard
1 tbsp honey
6-oz. Can tomato paste
1/3 cup ketchup
1/2 lemon, sliced, remove seeds
1 tbsp white wine vinegar
salt, pepper to taste

How to prepare

Put oil and sherry in a large saucepan over medium heat. Add garlic, onion, bell pepper and celery; saut

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Gourmet’s guacamole

Ingredients

4 ripe avocados (preferably california)
1 lg garlic clove, mashed to a paste
8 oz container sour cream
4 oz can mild green chilies, drained and chopped fine
1 whole pickled jalapeno, seeded and minced
2 vine ripened tomatoes, seeded and chopped fine
1 sm onion, chopped fine
Accompaniment: tortilla chips

How to prepare

Halve and pit avocados and scoop flesh into a lg bowl mash avocado with a fork And stir in remaining ingredients and salt and pepper to taste, combining well chill Guacamole, surface covered with plastic wrap, at least one hour before and up to one Day stir guacamole well and serve with tortilla chips makes about 9 cups from Gourmet may 1995

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Raspberry curd

Ingredients

3 half-pint baskets raspberries
about 1/2 cup. Sugar
4 tbsp unsalted butter
1 1/2 tbsp lemon juice, or to taste
2 eggs
2 egg yolks

How to prepare

Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cup. Puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick-it should reach a temperature of 170 degrees. Chill. (makes cup. 2 cup., Enough to fill one 9″ tart shell) this can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme chantilly.

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Italian-Style Red Sauce

Ingredients

1 14 Oz Can Chopped Plum Tomatoes
1 6 Oz Can Tomato Paste
2 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Dried Parsley
2 Medium Cloves Garlic
1 Cube Beef Bullion
1/4 Tsp Ground Ginger
1/8 Tsp Ground Black Pepper
Salt – to taste

How to prepare

Mix everything together in a small saucepan on medium heat until it
starts bubbling. Reduce to simmer for 30 minutes to 1 hour, stirring
occassionally

This recipe works well as a spagetti sauce, a pizza sauce, a topping for baked chicken, or just about anything else you need a red sauce for. Easy to make and much better than anything from the store

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Thai citrus vinaigrette

Ingredients

1/2 tbsp chopped garlic
1 sm thai chili finely sliced
1/3 cup fresh lime juice
2 tbsp chopped cilantro stems -stems only, not the leaves
2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge)
2 tsp coconut palm sugar or golden brown sugar

How to prepare

Put all of the ingredients in a blender and liquefy, making sure the sugar
Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook

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Creamy mustard sauce

Ingredients

1/4 cup mustard seed
1/2 cup vinegar
1/4 cup water
2 tbsp flour
2 tsp sugar
1/2 tsp salt
1/4 tsp celery seed
1/8 tsp ground nutmeg
1/8 tsp turmeric

How to prepare

Grind the mustard seed in a blender at med speed about 5 seconds. Add the vinegar and water and blend at high speed until smooth. Pour into a sm saucepan; stir in remaining ingredients and cook. Stir over medium-low heat just until mixture comes to a boil and thickens. Pour the mustard into a container, cover and refrigerate.

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Citrus barbecue sauce

Ingredients

1 onion; large, finely chopped
1 tbsp ground red chiles
1/4 tsp ground red pepper
1 ancho chile *
1 tbsp vegetable oil
1 cup orange juice
1/2 cup lime juice

2 tbsp sugar
2 tbsp lemon juice
1 tbsp fresh cilantro; snipped
1 tsp salt

How to prepare

* Ancho chile should be seeded and finely chopped. Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. Servings: 5

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