Italian Sausage Spaghetti Sauce

Ingredients

2 pounds Italian sausage
1 cup Dried parsley
1 tablespoonGarlic – finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions – finely chopped
1 cup Celery – finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper – finely chopped
3 cups Tomato sauce
2 cups Water
Salt – to taste
2 cups Dry white wine

How to prepare

Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.

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Ancho oregano pecan butter

Ingredients

3 cloves of garlic
1 ancho chile, briefly toasted and ground (approx. 4 tsp)
2 tbsp chopped fresh oregano
1 tbsp gold tequila
3 generous tbsp chopped pecans
salt and pepper to taste
1/4 lb unsalted butter (1 stick)

How to prepare

This pumpkin-colored butter is good to add to squash, corn, soups, sauces, and pasta, and to melt over grilled fish, chicken, or steaks.

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Barbecued ribs 1991 world bbq contest winner

Ingredients

Dry rub
4 tsp paprika
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne

Sauce
6 tbsp salt
6 tbsp black pepper
6 tsp chili powder
4 cup ketchup
4 cup white vinegar
4 cup water

1 lg yellow onion; diced
1/2 cup sorghum molasses

How to prepare

Dry rub directions: mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.
Rib smoking directions: prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with bbq sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.
Bbq sauce directions: combine all ingredients in a lg saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.

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Peanut dressing with pickled garlic

Ingredients

3 lg heads pickled garlic – see recipe
1 tbsp raw peanuts
5 tbsp peanut oil
2 tsp minced garlic
4 hard boiled egg yolks
2 1/2 tbsp sugar
1 tsp salt
1 tbsp brine from pickled garlic
5 tbsp vinegar

How to prepare

Discard the outer skins, stems and bases of the pickled garlic, thinly slice the heads and place in a blender. Dry roast the raw peanuts in a skillet for about 10 minutes taking care not to burn them and add to the blender. Heat a well seasoned skillet over med-high heat, add the oil. When oil is hot add the minced garlic and stir-fry until brown and crisp being careful not to let the garlic burn. Add the browned garlic and 1 tsp of the oil to the blender along with the rest of the ingredients. Blend until the mixture becomes thick and creamy.

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Bleu cheese salad dressing, chart house

Ingredients

3/4 cup sour cream
1/2 tsp dry mustard
1/2 tsp black pepper
1/2 tsp salt, scant
1/3 tsp garlic powder, scant
1 tbsp worcestershire sauce
1 1/3 cups mayonnaise
4 oz danish bleu cheese

How to prepare

Blend all ingredients, except mayonnaise and blue cheese at low speed for 2 minutes. Add mayonnaise and blend 1/2 minute at low speed, then blend 2 minutes at med speed. Crumble and add bleu cheese; blend at low speed no longer than 4 minutes. Recipe by the chart house restaurant in savannah.

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Herbed yogurt dressing

Ingredients

2 cloves garlic
1 cup chopped fresh cilantro
3/4 cup chopped fresh parsley
1/2 tsp grated lime peel
1/4 tsp crushed red pepper flakes-optional
1/4 tsp salt
1 tsp fresh lime juice
1 cup plain non-fat yogurt

How to prepare

With a food processor or blender running, drop in the garlic. Add remaining ingredients except for the yogurt. Blend until finely chopped. Stir cilantro mixture into the yogurt. Let sit for at least 10 minutes (preferably longer) to allow flavor to mellow. Yield: makes about 1 cup.

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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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Salsa rustica – tuscan country sauce

Ingredients

3 xlarge eggs, hard boiled, shelled
8 fillets anchovy, in oil, drained
10 sprigs italian parsley, leaves only
3 oz capers, in wine vinegar, drained
3 cloves garlic, peeled
1 cup white bread, w/o crust
3 tbsp red wine vinegar
2 tbsp red wine vinegar
1/2 cup water
Salt
Black pepper, ground
1/3 cup olive oil

How to prepare

Chop the eggs finely along with the anchovy fillets, parsley, capers and garlic. Place in a crockery bowl. Set aside. Soak the bread in the first measure of vinegar and the water for 20 minutes. Squeeze out the liquid. Add the bread to the egg and anchovy mixture. Adjust salt and pepper to taste. Add the oil a bit at a time, stirring constantly with a wooden spoon. Add the second measure of vinegar after all the oil has been incorporated. Mix very thoroughly (the sauce should have a smooth texture). Refrigerate for at least 30 minutes before serving with boiled meats and fowl or on potatoes. Yields 6 servings.

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