Sauces, Salsa, etc.

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 14, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This sauce is homemade and lends itself to anything you put on a grill be it steak, chops, fowl or fish! Delicious!

    1 teaspoon oregano
    1 teaspoon garlic powder
    3 teaspoons paprika
    1 teaspoon salt
    3 teaspoons chili powder
    1 teaspoon ground cloves
    2 teaspoons powdered mustard
    2 teaspoons onion salt
    1 teapoon liquid smoke
    4 bay leaves
    1 1/2 teaspoon red pepper
    2 teaspoons brown sugar
    1 cup garlic vinegar
    1 cup tarragon vinegar
    1 cup ketchup
    2 teaspoons Worcestershire sauce
    1 cup apple cider vinegar
    1 cup grated onion
    1 cup olive oil
    1 cup tomato juice

    Mix all ingredients..bring to boil...simmer for 30 minutes. Makes about 2 quarts of outstanding grilling sauce! Keep fishing!
     
  2. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Origiinally posted by Jerry Trew(Jtrew)

    Here's a great easy marinade for red meat:
    1 cup cooking oil such as Wesson or Crisco
    1 can beer
    1 small onion, chopped very fine
    chopped garlic or powder to taste, or you can just leave it out

    Put everything in a good Ziploc bag, squish around real good, and put it in the fridge for a day or two. Several times a day, reach in and turn the bag over and sqush it some more. It will smell good enough to eat raw when you open the bag, but go ahead and cook it. And if you ain't gonna leave some pink in the middle, you might just as well go ahead and make jerky out of it, 'cause you're well on the way.
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Pete Kildow(Shilohred)

    I Buy ribeyes and there 1lb each, Put them in a ziplock bag, Pour a cut of Zesty Italian Dressing in the bag. Seal it up andput back in cooler . After about 3 hours I throw the steaks on a webber (GAS) grill. Its heated wide open for aobut 20 minutes before the steakes are added.
    Do not punch holes in the meat if your going to grill over gas or coals..
    Also I turn my steaks after about 5 minutes, Then leave on that side umtill the juices start coming out the top. Then flip them again.
    Cook untill there what you like.

    But then again the longer you cook it the tougher it gets... M_R and its jsut right..

    I get my steaks form a butcher shop and they cut them the way you ask for them. And they have a good marbling to them..

    Boy that is making me hungry guess its Steak time tomorrow night..

    Pete
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Eston Loving(Toolpush)

    GREEN TOMATO SALSA
    This is a spicy dip for tortilla chips or an appealing topping for burritos. 1 tbsp. vegetable oil
    1 clove finely chopped garlic
    2 jalapeno peppers, seeds removed
    Salt & freshly ground pepper
    1 sm. onion, finely chopped
    10 green plum tomatoes or tomatillos
    or 5 med. green tomatoes
    2 tbsp. chopped fresh cilantro

    Combine oil, onion and garlic in a small microwave safe casserole dish and microwave on high for 1 minute. In a blender or food processor, puree tomatoes, cilantro and jalapeno peppers. Stir puree into onion garlic mixture. Season to taste with salt and pepper.
    -------------------- -------------------- --------
    GREEN MEXICAN SALSA
    1/2 c. lightly packed fresh corriander
    leaves
    1 (4 oz.) can diced green chilies
    3-4 fresh jalapenos, chopped, seeded
    3 tbsp. fresh lime juice
    1 clove garlic, minced
    1/2 tsp. salt

    Combine into blender or processor. Process until almost smooth. Stand covered 1-2 hours. Makes 3/4 cup.
    -------------------- -------------------- -------
    CATFISH WITH GREEN TOMATO SALSA
    1 lb. catfish or other lean white fish
    (cut into 4 serving pieces)
    1/2 c. prepared chunky salsa
    2 tomatillos or green tomatoes
    (chopped)
    1 tbsp. cilantro (chopped) or Chinese
    parsley plus sprigs for garnish
    2 tsp. lime juice
    1/4 tsp. ground coriander
    4 lg. flour or corn tortillas
    (optional)

    Pat fish dry with paper towels. Arrange in an 8 inch square glass baking dish so that pieces are toward the sides of the dish. Combine salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture over fish. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 3 to 4 minutes, or just until fish flakes when tested with a fork. Serves 4.
    ==================== ==================== =====
    SALSA VERDE GREEN I
    1/2 lb. fresh tomatillos (Mexican
    green tomato)
    4 to 6 cloves garlic
    1 c. fresh cilantro leaves
    1 tbsp. fresh green chile or pickled
    jalapeno pepper

    Remove brown husks from tomatillos. Wash thoroughly and cut into chunks. Place all ingredients in a blender or food processor and chop finely but do not liquify. Makes 1 cup.
    ==================== ==================== =====
    SALSA VERDE GREEN II

    1 lb. tomatillos
    1 chopped onion
    1 chopped green onion
    2 tsp. minced jalapeno
    1 c. chicken stock
    Salt and pepper to taste

    Saute onion in large skillet until soft. Cook tomatillos in boiling, salted water for 2 to 3 minutes, then puree in blender. Add green onions to skillet just before regular onions are ready. Combine all ingredients in a saucepan and simmer for 20 minutes. Serve at room temperature.
    ==================== ==================== ========
    GREEN SALSA

    5 tomatillo
    4-5 serrano chili
    4 jalapenos
    3-4 sm. yellow chili
    5 cloves garlic
    1/2 white onion
    1 lg. red tomato
    Cilantro (fresh)

    Boil chili, garlic and tomatillo until tender. Chop chili, garlic, tomato and onion finely. (Use a Cuisinart, if available.) Add water, chili, garlic and tomatillo were boiled. Add a handful of chopped fresh cilantro.
    ==================== ==================== =======
    GREEN-CHILI SALSA

    10 fresh Anaheim chilies or 3 (4 oz.)
    cans chopped green chilies
    8 lbs. firm ripe tomatoes
    3 c. chopped onions
    1 c. chopped green bell pepper
    1/4 c. lemon juice
    6 tbsp. distilled white vinegar
    2 tsp. dried leaf oregano
    1 tbsp. salt
    4 drops (hotter if you wish) Hot
    Pepper Sauce
    1 cucumber
    1 can tomato paste
    Some of each of the following:
    cilantro, parsley, chives, basil

    Wash 8 pint jars in hot soapy water; rinse. KEEP HOT UNTIL NEEDED. Prepare lids as manufacturer directs. Peel fresh chilies if using. Discard seeds; chop peppers. Set aside. Wash tomatoes. Immerse in boiling water, 30 seconds. Plunge into cold water. Slip off skins. Cut out cores; coarsely chop tomatoes. In a 6 quart pot, combine chopped hot peppers, chopped tomatoes and remaining ingredients. Bring to a boil. Cover; simmer over low heat 5 minutes. Ladle hot salsa into 1 hot jar at a time, leaving 1/4 inch headspace. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boiling water bath, 45 minutes.
    ==================== ==================== ========
    GREEN TOMATO SALSA
    4 c. chopped green tomatoes
    2 c. chopped and seeded sweet peppers
    (Anahians, banana, red bell)
    1 c. chopped and seeded jalapenos,
    approximately 1/2 pound = 1 cup
    chopped
    1 c. chopped onion
    2 tsp. salt
    1 1/2 c. cider vinegar
    3 cloves crushed garlic

    Chop all ingredients and place in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes. Makes about 5 pints.
    ==================== ==================== ==========
    GREEN SALSA
    Combine 1 can (18 oz.) tomatillos, drained, 1 cup packed fresh cilantro leaves, 2 jalapeno chilies, minced, and 1 teaspoon sugar in food processor blender. Process until chopped fine. Makes 1 1/3 cups.
    ==================== ==================== ========
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jerry Trew(Jtrew)

    Mix beer & cooking oil 50/50.
    Add chopped onion and any other spices desired, such as garlic.
    Put steak or roast into ziploc bag and pour marinade over it. Seal bag and put in fridge. Occasionally squish the bag and/or turn it over. You will get results in as little as 2 hours, but it works best if the meat is left in the marinade for 24 hours. Don't leave it over 48 hours.
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This sauce is especially good for wild game, giving a piquant flavor to the meat.

    3 sticks butter
    1 teaspoon Worcestershire
    1 teaspoon rosemary
    1 cup fine chopped onion
    16 ounces tomato sauce
    2 teaspoons black pepper
    2 teaspoons salt
    1 cup FRESH lemon juice
    1 teaspoon oregano
    1 teaspoon garlic salt
    1 teaspoon thyme

    Melt butter in saucepan and add remaining ingredients. Bring to full boil...reduce heat and simmer for 30 minutes. Great for basting and super for dipping! Keep fishing!
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Joseph Scott(Misterwhiskers)

    My Grandmother is gonna kill me for this..........

    1 chunk pancetta(about 1 inch thick)
    1 onion
    4 cloves garlic
    1 can crush tomato
    oregano
    basil
    parsley (ITALIAN PARSLEY not that stuff they put on the side of yer dish)
    pepperoncino(crush red pepper)
    in a sauce pot add a bit of oil prefferrably olive oil,
    i chop the pancetta in a food processor thingy get it chopped really good and fine add it to the oil.
    when the bacon(pancetta) starts tio crisp add the onion and garlic(also chopped fine)
    cook for 4 minutes
    Add spices,add more pepper flakes to add heat
    (i generally coat the top 2-3 times with oregano 1 time for basil and parsley,never measured it before)
    cook 1 minute more
    add crush tomatoe
    bring to a boil
    once boiling simmer for 15 minutes
    add salt and pepper to taste

    Goes great with pasta, chicken, bread, sausage w/peppers and onions
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Joseph Scott(Misterwhiskers)

    if ya like a good basic tomatoe sauce try this

    onion
    garlic
    fresh thyme about 1/2 a bunch
    1 carrot

    simmer garlic and onion in oil for 4 minutes
    add chopped thyme and 1 whole shredded carrot
    cook 1 minute
    add 1 can plum tomato




    for both sauces the cans of tomato are the big cans not them lil tiny ones

    this sauce is my favorite for cheese stuffed veal meatballs!!!!!!!
    get ya some ground veal and ricotta cheese
    ya want about a cup of cheese per pound of veal
    mix em together and add a heaping handful of parmassean cheese
    make em into lil meatballs and fry them up in a pan with extra virgin oil............
    put em in that sauce and enjoy!!!!!!!
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Gene Chambers(Akwolf47)

    AK's Spaghetti Sauce
    This sauce is a Red Meat Sauce and is Fairly Quick to make.


    ---------------------------------------- ----------------------------------------

    INGREDIENTS:




    1/2 lb of Ground Beef

    3 Italian Sausages (Mild or Hot Your choice w/Skin Removed)

    2 Large (30 oz.) Cans Of Tomatoes (Diced or Whole)

    2 Small Cans or 1 Large Can of Tomato Paste

    1 Large Onion Diced

    6 Large Mushrooms Sliced

    1/3 Green Pepper Diced

    1 tsp Oregano

    1 1/2 tsp Basil

    1 tsp Thyme

    1/2 tsp Black Pepper

    1/2 tsp Salt


    In a large stew pot brown the gr. beef and Italian sausage. Use your

    spatula to chop up the ground beef and sausage to crumbles. Add the

    diced onion to the meat when meat is about half browned. In a blender

    puree one can of tomatoes and tomato paste lightly and pour over the

    meat mixture and then puree the other can of tomatoes and tomato paste.

    Pour into meat mixture. Add remaining ingredients and bring to a light

    simmer with lid on the pot. Simmer for appox. 1 hour. Boil up the spaghetti

    and dig in. Makes approx 3 quarts of Sauce. My wife freezes whats left in

    pint jars with a lid and ring. She heats up the frozen sauce in the microwave

    when we want this meal again. This is 10 times better in my opinion than

    Sauce you buy at the Grocery Store. I love it.

    Enjoy:

    Gene
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Guacamole with Chipotle
    Everyone’s tried the usual guacamole dip, but not everyone has experienced it smoky-style, as in this recipe. Traditionally, it is served with tortilla chips, but other chips work equally well, including out favorite, plantain chips. Serve within 3 hours of making.

    2 ripe avocados, peeled and pitted
    1 small white onion, minced
    1 tomato, minced
    1 tablespoon lime or lemon juice
    1 tablespoon Chipotle Hot Sauce (or more to taste)
    Salt to taste

    Combine all ingredients in a bowl and mix well. Cover and serve chilled.

    Yield: 4 servings
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    1 can (14.5 oz.) Cream of Poblano Soup (Campbells)
    16 oz. sour cream
    (for vegetarian dip use non-dairy no-fat sour cream)
    5 tbsps. Mr. Hogg's Fiesta Shake
    1 Knorr Chicken Bouillon cube crumbled
    (the big ones)--(for vegetarian dip use
    1 Knorr Vegetarian Bouillon cube crumbled)
    1 1/2 tsp. dark brown sugar

    Put all ingredients in a mixing bowl. Really whip it up with a wire whisk until thoroughly blended. Refrigerate overnight for the flavors to peak. Serve with your favorite chip.
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    2 tbsps. olive oil
    1 cup diced yellow onion
    1 green bell pepper, diced
    6 cloves garlic, minced
    2 jalapenos, finely chopped
    1 28-ounce can crushed tomatoes in puree
    1 1/2 tsps. salt
    1 tbsp. red pepper flakes
    1/2 cup red wine
    1/4 cup habanero hot sauce with a slight vinegar kick

    Over medium high heat, heat oil and saute onion and pepper until they begin to soften. Add garlic, stir for a moment, then add jalapenos, tomatoes, salt, pepper flakes, and red wine and simmer for 20 minutes. Add 1/8 cup hot sauce, stir, taste, and add up to 1/8 cup more hot sauce if desired. Stir again and remove from heat. Makes 5 cups.

    This fiery sauce is great over grilled shrimp or tossed with a red pepper pasta. Top with some crumbled fete cheese. This sauce can also be strained and served as a bottled condiment.
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients
    30 dried Chipotle chiles or 3 cups drained chipotle en Escabeche
    8 ripe Roma tomatoes, cored
    12 garlic cloves, peeled
    2 tablespoon salt
    1/2 teaspoon black pepper, freshly ground
    Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.

    3 or 4 dried chipotles
    6 to 8 (½ pound) tomatillos, husks left on
    2 cloves garlic, unpeeled
    3 tablespoons minced onion
    1/4 cup water or chicken broth
    1 teaspoon vinegar
    1/4 cup coarsely chopped fresh cilantro

    Heat a comal or heavy skillet over medium-high heat. Reduce the heat and toast the chiles until they are fragrant. Remove from heat and place in very hot water to soften, then drain.

    Add the tomatillos and garlic to the comal and toast gently until they are browned and the flesh is soft, about 10 minutes. Let cool and remove the skins.

    Place the chiles in a blender or food processor along with a little of the broth, and puree until smooth. Add all the remaining ingredients and blend briefly.

    Yield: 1 1/2 cups

    Heat Scale: Hot
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    Amount Measure Ingredient Preparation Method
    15 medium, ripe tomatoes cored and peeled
    2 medium onions, chopped
    20 medium to large Jalapeno chiles
    2 medium onions, chopped
    2 stalks celery
    4 cloves garlic
    1/4 c apple cider vinegar
    1 ts oregano
    1 ts salt
    1 ts black pepper
    2 bay leaves

    Cut celery into pieces that will fit into blender. Place tomatoes, celery, Jalapenos, and garlic in blender and blend until almost smooth. Pour into a 4 quart sauce pan and add oregano, salt, black pepper, vinegar, and bay leaves. Bring mixture to boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally. Makes about 2 quarts.

    All ingredients are approximate and may be adjusted to suit individual taste. You may also substitute canned tomatoes, pickled Jalapenos, and dried minced garlic.
    —————
    Notes: Use as a dip for chips, or add to any food. Especially good spread on breakfast toast or scooped onto scrambled eggs or omelets.
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Amount Measure Ingredient Preparation Method
    25 large tomatillos (2 lbs)
    1 head garlic unpeeled
    1 medium onion chopped
    3 tablespoons olive oil
    1 cup cilantro packed
    1 lime juice only
    1 teaspoon salt
    4 canned chipotle peppers in adobo
    sauce
    2 teaspoons adobo sauce

    Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min, stirring, till soft and black all over. Roast garlic till soft, peel. Saute inion in 1 T oil till soft. Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot.

    Serve warm, room temp or cold with chips or see recipe for Beef or Chicken with Tomatillo Sauce

    VARIATION: Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water.
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    Amount Measure Ingredient Preparation Method
    1/3 Cup Dark Corn Syrup
    4 Tsp Chili Powder (4 to 6)
    1/3 Cup Strong Coffee
    1 TBS Corn Oil
    1/4 Cup Catsup
    2 Tsp Mustard
    1/4 Cup Cider Vinegar
    1/2 Tsp Salt
    1/4 Cup Worcestershire Sauce
    6 Canned Chipotle Peppers (5 to 8)

    Heat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to blender and blend thoroughly.
     
  18. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jackie Johnson(Abilene)

    Times were hard, we butchered our own meat and hung it on a windmill to cool out. Those that had wagons, kept them near water or at a windmill, when they could. As 'my past on' partner, Booger, would say, "this sauce would make a jackrabbit taste good." There are three bases for BBQ sauce, tomato, mustard and vinegar. Whichever you prefer, add more of that ingredent and less of the others. We use to make our own ketchup and it would even make goat taste good. It was different than today's product, usually not as thick, it was milder, had seeds in it, and was sweetened to taste. BBQ was born when somebody combined tomato sauce with mustard, vinegar, brown sugar and chili powder, and swabbed it on a tough piece of meat that had been slowly cooking all day over mesquite coals, next to the dutch oven beans and a strong pot of coffee. Now, we add some water to thin the ketchup, liquid smoke and Worchestershire, along with chopped onion, and let it simmer 20 min. or so. Add some to a can or two of Van Camps "Natural Smoked Ham" flavored pork and beans, along with some more chopped onion, cover with bacon slices and bake at 350 for about 45 min. BBQ sauce ingredients are all relative, season to taste, just don't over do the vinegar or the chli powder and be carefull with the mustard. When meat is done, swab occasionlly, allowing sugar in sauce to "brown" from the heat. Water, beer, rootbeer, Dr. Pepper, or whatever, can be added for a table sauce to drizzle over sandwitches or sliced brisket. Try it and you will never buy store bought again, unless you mess up real bad.
     
  19. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    15 - 20 Chopped Habaneros
    6 Cloves Garlic - Minced
    1 Medium Onion - Chopped
    4 Golden Tomatoes - Diced
    1/2 Cup Sugar
    1 Cup Gold Tequila



    Combine all ingredients in a sauce pan and cook down.
    Let cool and strain into bottles.
     
  20. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    1 c Onions; Chopped, 2 Med.
    1/2 c Vegetable Oil
    10 oz Fresh Spinach; Chopped
    1/2 lb Tomatillos; Coarsely Chopped
    4 oz Green Chiles; Chopped, 1 cn
    2 ea Cloves Garlic; Crushed
    1 T Oregano Leaves; Dried
    1 c Chicken Broth
    2 c Dairy Sour Cream


    Cook and stir onions in oil in a 3-quart saucepan until tender.
    Stir in remaining ingredients except broth and sour cream.
    Cover and cook over medium heat for 5 minutes, stirring occasionally.
    Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute.
    Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
    Simmer uncovered for 10 minutes. Stir in sour cream.
    Cover and refrigerate any remaining sauce.
     
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