Category: Condiments and Sauces

Two Spring Roll Peanut Dipping Sauce

Easy Spring Roll Peanut Dipping Sauce

    1. Sesame Oil in small soup pan – 1 TBL
      • Heat
    2. Granulated garlic (or garlic powder) 1 tsp
      • Stir
    3. Peanut butter – 2 TBL
    4. Hoisin sauce – 2 TBL OR
    5. Corn starch  and sugar (1 TBL each) suspended in
      Apple Cider vinegar and Soy Sauce mixture – 1 TBL each

      • Stir
    6. Water – 3/4 C
      • Bring to near boil
      • Stir till it thickens
    7. Crushed peanuts – 1/2 C
      Optional 1 tsp Sriracha

      • Stir in, and serve

Easier Spring Roll Peanut Dipping Sauce

    • 2 TBL Peanut Butter
    • 2 TBL Hoisin Sauce
    • 1/4 C Milk

Tips for Spring Rolls

    1. Spring roll wrappers should be dipped in water for no more than 5 seconds
    2. When wrapping, place wrapper rough side down or it will stick to the surface
    3. Don’t over-stuff your spring rolls.  Cut pieces to no more than 4 inches
    4. Common stuffings are
      • mint
      • cilantro
      • shredded carrots
      • bean sprouts
      • shrimp
      • shredded cabbage
      • vermicelli noodles
      • rice noodles
      • cucumber strips
      • shredded radish
      • asparagus spears

Healthy Ketchup

In a medium sized stock pan add

    • 2 TBL peanut oil
    • 2 TBL butter
    • 1 whole onion
      • Caramelize onion low and slow (about 45 minutes)
    • 2 cloves garlic added @ the 40 minute point
    • 8 – 10 tomatoes – blanched and peeled
    • 1 C white vinegar
    • 1/2 tsp salt
    • Simmer for 90 minutes – chop and stir along the way
    • Put into blender and puree
    • Pour into small clean canning jars
      • Keep in fridge for a few months
      • Freeze the rest

 

Green Tomato Ketchup

For food safety, it’s very important that you add citric acid to this Green Tomato Ketchup recipe to give it enough acidity to avoid any issues with Colostrum botulinum bacteria, which is a deadly neurotoxin.

Canned, this will last until next season.

Ingredients

  • 3 LB green tomatoes(200 mg)
  • 2 LB onions
  • 1 tsp ground black pepper
  • 1/2 tsp ground dry mustard
  • 1 tsp Worcestershire sauce
  • 1 C apple cider vinegar
  • 1 C granulated sugar
  • 12-16 oz tomato paste
    CHEESECLOTH BAG
  • 6 cloves
  • 4 bay leaves
  • 1 sprig rosemary
    AT THE VERY END
  • 1 tablespoons bottled lemon juice (do not used fresh juice as it’s not acidic enough) or 1/2 tsp pure powdered citric acid

Step by Step

  1. Slice or chop green tomatoes and onions.
  2. Place in a large crockpot with pepper, mustard, and Worcestershire sauce.
  3. Put the removable flavoring spices in a small cheesecloth bag and add to the pot.
  4. Pour cider over mixture.
  5. Cook for 6 to 8 hours over very low heat, stirring occasionally.
  6. Remove cheesecloth bag and discard.
  7. Puree mixture with a wand blender or in a food processor or blender.
  8. Strain tomato mixture through a mesh strainer, or if you have it a food mill using the smallest disk available
  9. Return to pot and bring to boil.
  10. Add 12-16 oz tomato paste and whisk until smooth.
  11. If necessary, let simmer on low until thickened. I usually go about 3-4 hours.
  12. Add citric acid and stir until dissolved. Using a clean spoon, take a taste. If you feel the ketchup is sweet enough, stop. If not, add another 1/4 cup of sugar.
    CANNING
  13. Immediately fill six sterilized half pint jelly jars with green tomato ketchup, leaving 1/4-inch head space.
  14. Wipe the jar tops and threads clean with a clean paper towel. Place hot sealing lids on the jars, as you fill each one, and apply the screw on rings loosely.
  15. Process in boiling water bath in a deep canning pot for 10 minutes.
  16. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
  17. After the jars of green tomato ketchup cool (don’t do this while they are still hot) check seals by pressing middle of lid with finger. If lid springs back, your green tomato ketchup didn’t seal and must be refrigerated and used within the month.
  18. Let jars of green tomato ketchup stand at room temperature 24 hours.
  19. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening and keep for up to a month.

Grandpa’s Ketchup

The Whitehouse Recipe is a fun part of history, and makes pretty good ketchup (or should I say catsup) but this variation has a few twists added by Grandpa.

  • 1 8 oz can tomato paste
  • 3-5 tomatoes – cut into pieces
  • 1 small onion (minced)
  • ½ tsp EACH dry hot mustard, nutmeg, coriander, black pepper, cayenne pepper, cinnamon, ground clove, salt, garlic powder, paprika
  • 2 bay leaves
  • 1 TBL lime juice
  • 1 TBL soft brown sugar (packed) HOLD FOR LATER
  • 2 TBL apple cider vinegar – HOLD FOR LATER

Step by Step

  1. Combine all ingredients (except sugar and vinegar) in a large heavy pan
  2. Rinse can/jar of tomato paste into pan with 2 TBL water, TWICE
  3. Bring the mixture to the boil, then reduce to a slow simmer.
  4. Cook over a medium heat for 20 minutes stirring often and carefully.
  5. Add brown sugar and vinegar and cook until it starts to thicken (10-40 minutes) stirring frequently
  6. Leave to cool a full half hour
  7. Run through a food mill’s finest settings for the ketchup
  8. Run through the next larger food mill screen for a nice spread for crostini
  9. Pour the ketchup mixture through a funnel into suitable bottles
  10. Use it as you would any commercial tomato ketchup
  11. Stored in the fridge this ketchup will keep for a month.

Note: Before Step 6 if you put it (while hot) into sterilized canning jars (and sterilized canning lids) you can store it for up to a year.

Whitehouse Tomato Catsup #1

This recipe was adapted from “The Whitehouse Cookbook” published in 1887 by Fanny Lemira Gillette & Hugo Ziemann.  Grover Cleveland was President of the United States at the time.

  • 16 oz tomato pieces (drained)
  • 1/4 onion (minced) and collected juices
  • 2 tsp TBL salt
  • 2 TBL brown sugar
  • 2 tsp mustard
  • 1 tsp alspice
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp cayenne pepper
  • 1/4 tsp grated nutmeg
  • 1/2 C white balsamic vinegar

Step by Step

  1. Blend tomato pieces, then run through a food mill or sieve to remove seeds.
  2. Mince onion, salt and brown sugar.
  3. Boil until quite thick
  4. Mix together mustard, allspice, black pepper, cinnamon, ground cloves, cayenne pepper, and grated nutmeg
  5. Blend with balsamic vinegar
  6. Mix vinegar mixture with tomato mixture.
  7. Bring to a boil, then simmer for five minutes, stirring continually.
  8. Pour into sterilized canning jars with sterilized lids.
  9. I should keep for about a year

Easy Ketchup

  • Large can of ripe tomatoes OR 10 tomatoes – halved, salted and broiled until edges just start to blacken
  • 1 can tomato paste
  • 1 large onion – minced
  • 1/2 red pepper – minced (seeds and vein removed)
  • 4 cloves garlic – minced
  • 1/2 C red wine vinegar (alt: cider vinegar)
  • 2 TBL brown sugar
  • 1/4 C EVOO
  • 1/2 tsp each:  Mustard, paprika
  • scant: Nutmeg, allspice, ground clove, mace, cinnamon, chili powder, salt and pepper
  • 1 bay leaf
  • Simmer until reduced and thickened
  • Run through a food mill
  • Store in the fridge for up to two months

Famous Dave’s Spicy Pickle Chips

This Copycat recipe was compiled between about a half dozen different copy cat recipes and the ingredients label from the jar, so it is fairly close to the original with a few modifications to make it how I like it.

NOTE:  I AM STILL WORKING ON THE PROPORTIONS, BUT FEEL FREE TO EXPERIMENT USING THIS AS A STARTING POINT.

Grandpa’s Close Enough to Famous Dave’s Pickles

INGREDIENTS

  • 2 English Cucumbers (fewer seeds and softer skin)
    Slice in medallions with a crinkle cutter
  • 1/2 Vidalia or sweet onion (slices)
  • 10 black peppercorns (whole)
  • 2 halved serrano peppers
  • 4 cloves of garlic (peeled and smashed, but otherwise intact)
  • 1/2 C granulated sugar
  • 1/4 C brown sugar
    (This, plus the honey below, seems like an odd assortment, but we are trying to eliminate the need for High Fructose Corn Syrup – which has been proven bad for you)
  • 1 TBL pickling salt
  • 1 TBL dill seed
  • 2 tsp celery salt
  • 1 tsp turmeric
  • 1/2 tsp crushed red pepper flakes
    Combine the following and heat in a microwave
  • 2 TBL honey
  • 2 C white vinegar
  • 3 C filtered water
    Separate step
  • One bay leaf and 1 slice of lemon for each jar
  1. Combine all of the non-liquid ingredients
  2. Put one bay leaf and one slice of lemon in the bottom of each jar
  3. Toss together, then pack into sterilized canning jars
  4. RESERVE any powdered ingredients remaining in the bottom of the mixing bowl – you will take care of those in a minute
  5. Heat the liquid for 4-5 minutes in the microwave
  6. Dump the remaining powdered ingredients (from Step 3) into the hot liquid and dissolve, then spread the liquid across all of the canning jars.  Top off jars with white vinegar if necessary.

FROM THE BACK OF THE JAR of Famous Dave’s Hot and Spicy Pickle Chips

Ingredients:

Ingredients: FRESH CUCUMBERS, HIGH FRUCTOSE CORN SYRUP, WATER, VINEGAR, CONTAINS LESS THAN 2% OF SALT, SPICES (CONTAINS MUSTARD AND CELERY SEED), DEHYDRATED ONIONS, CALCIUM CHLORIDE, DEHYDRATED RED BELL PEPPERS, NATURAL AND ARTIFICIAL FLAVORS, POLYSORBATE 80, TURMERIC EXTRACT (COLOR).

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Sour Orange Glaze

This is great of on top of pork chops, pulled pork, or even chicken

  • Put 2 C of sour orange juice (no seeds or pulp) onto medium heat
  • Bring to a boil, then simmer until it starts to reduce and thicken
  • Add 1/2 C honey and continue to reduce until it is the consistency of thick pancake syrup
  • Serve over your meat while still hot

Mustard from Scratch

Mustard Seed of your Choice

  • White (actually Yellow) small and mild
  • Black – very rare
  • Brown – smaller and more pungent – sinus searing

Soak in liquid of your choice

  • 1/4 C mustard seeds
  • 1/4 C cider or rice vinegar (alt: white balsamic)
  • 1/4 C water
  • 1 TBL sugar
  • 1/2 tsp salt
  • – Let rest 24-48 hours
  • Grind into a paste
  • Shelf stable about one months or refrigerate for up to 3 months

Dijon Mustard

  • Verjuice (juice made from unripe grapes)

Yellow Mustard

White mustard, turmeric,

English Mustard

White mustard, little bit of brown mustard

Dried / Powdered Mustard

Good for cooking as you don’t have to adjust the moisture

 

Plum Sauce

This is good for French Toast, Pancakes, Crepes, Shortbread and many other items.  It’s a good alternative to syrup or honey.

  • 1 LB plums (chopped)
    Optional:  Figs or prunes
  • 1/2 LB cherries
  • vanilla, orange juice, cognac and sugar
  1. Put plums into a pot and add 1 C water.
  2. Bring to a boil.
  3. While that is heating up, pit and puree your cherries and run through a food mill or strainer.  Discard solids.
  4. Let your plums simmer uncovered (and reduce) for about ten minutes, then put in your cherry liquid and other ingredients (to taste)
  5. Bring back to a simmer, then reduce until it starts to thicken.

Add on top of French Toast.  Top with granola if desired.

Togarashi

Shichimi Togarashi, Japanese Seven Spice

This blend is used throughout Japan as a table condiment, occupying much the same place that salt and pepper do in the American household. Togarashi has a special affinity for Japanese noodles and soups, but can also perk up fish, poultry and beef.  Contains Korean chile, paprika, orange peel, seaweed, ginger, poppy seeds, and sesame seeds.

This varies just a bit from the traditional recipe, but I’ve tweaked it to the flavors that I prefer.

Ingredients
  • 2 teaspoons white sesame seeds (toasted)
  • 1 teaspoon black sesame seed (toasted)
  • 1 teaspoon poppy seed (toasted)
  • 3 teaspoons Szechuan peppercorns (coarsely ground)
  • 1 teaspoon dried nori (seaweed) 3 – 2 ” square (pulverized)
  • 1 teaspoon sweet paprika
  • 3 teaspoons dried tangerine peel (pulverized)
  • 3 teaspoons chili powder – cayenne
  • 1/2 teaspoon dried minced garlic

 

 

Alcaparrado

INGREDIENTS

  • 1 can green olives (drained)
  • 1/2 can black olives (drained) – OPTIONAL
  • 1/2 can Kalamata olives (drained)
  • 8 OZ small capers, chopped (drained)
  • 1 red bell pepper, minced
  • 1/4 C red wine or white vinegar
  • 1/4 C extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper or to taste

STEP BY STEP

  • Blister your red bell pepper over a hot gas flame or in the oven broiler.  Cook until it is at least half blackened.  Wrap in foil and let steam for 5 minutes.
  • Combine all other ingredients and toss to mix.
  • Heat on your stove until just simmering, then remove from heat.
  • Peel your bell pepper (DO NOT RINSE) and chop into pieces.
  • Add bell pepper to your mixture
  • Transfer to small sized canning jars.
  • These will keep for a couple of months.

 

Chinese 5 Spice Powder

  • 1 stick cinnamon
  • 2 tsp cennel seeds
  • 10 cloves clove
  • 4 stars atar anise
  • 2 tsp Sichuan peppercorns
  1. Use actual peppercorns, not a substitute.
  2. Using a spice grinder, grind everything to a powder
  3. If using a coffee grinder, grind 1 TBL rice before grinding spices.
  4. Sieve out larger remainders
  5. Keeps for about 6 months
  6. Use 1 tsp powder for 1-2 LB of meat

Juevos Martajada (eggs with salsa)

We will start with Salsa Martajada, and then extend this into a great egg recipe.

  1. Cook 6 Roma tomatoes and 1/2 onion pieces and garlic cloves coated in oil under the broiler.  About 10 minutes or until blackened
  2. Either put 2 banana peppers and 2 poblano peppers under the broiler as well, or peel them using a flame (which I prefer) Instructions here.
  3. Once all above ingredients have been processed, pulse them in a food processor only until in chunky but small pieces, NOT pureed.
  4. Add 1 tsp salt, 1/2 tsp chile powder or cayenne
  5. This is good just like this for chips, etc.

Juevos Martajada

  1. Lightly (soft) scramble two eggs
  2. Add 1-2 TBL salsa martajada
  3. Serve with a flour tortilla

Grandpa’s Guac

SEE OTHER GUACAMOLE RECIPES

INGREDIENTS

  • 4 very ripe avocados (end stem should fall off easily)
  • Zest and juice from two limes
  • 1/2 sweet onion – thick slices
  • 1/2 red onion – thick slices
  • 1 tomato – thick slices
  • 2 jalapeños
  • 1 serrano pepper
  • 2 cloves garlic
  • 1 tsp sea salt
  • 12 or more sprigs of fresh cilantro
  • 1/2 tsp cumin
  • 1 tsp distilled white vinegar
  • A dash or two of Choloula

STEP BY STEP

  1. Roast garlic, onions, tomato and peppers over a flame, or broil for 5 minutes.
  2. Dice onion, tomatoes and garlic.
  3. Remove skin, seeds and vein from peppers.
  4. Dice cilantro, tomato and seeded jalapeño
  5. Mix everything except the avocado together in a large bowl
  6. Dice avocado – See Tips and Tricks below

Grandpa’s Salsa

SEE OTHER SALSA RECIPES

CLICK HERE TO ADD RECIPES

Shopping Cart Salsa

salsa-winnerThis salsa was originally named Shopping Cart Salsa. You pick up the items, pulse them, and you are done. This recipe was entered into my granddaughter’ school salsa contest and it took FIRST PLACE! Congratulations Leighann.

Also provided for Yesica for a thank-you for excellent care at JCL.

INGREDIENTS

  • 4 roma tomatoes, chopped
  • 3 tomatillos, peeled, washed and chopped
  • 1/2 vadallia onion – chopped
  • 5 cloves smashed fresh garlic (or to taste)
  • 1 entire bunch chopped fresh cilantro
  • 3 TBL lime juice
  • 2 entire bunches chopped scallions (greens only)
  • 4 jalapenos (seeded and de-veined for milder salsa)
    • optional:  substitute de-veined serrano peppers
  • 1/1 tsp salt and a pinch of pepper (to taste)
  • 1 tsp seasoned Rice Vinegar

STEP BY STEP

  1. Prepare as shown above, then combine all ingredients into a blender and pulse for just a few seconds – you still want it fairly chunky.
  2. Store in a medium bowl and mix well.
  3. Cover and refrigerate overnight for best results.
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