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Recipes

RcpCardCreole Sauce
RcpCardCreole Seafood Cocktail Sauce
RcpCardCucumber Pepper Chutney
RcpCardCucumber-Radish Salsa
RcpCardCumberland Sauce
RcpCardCurry Paste
RcpCardCurry Sauce
RcpCardDallas Bbq Sauce
RcpCardDark Sauce
RcpCardDemiglaze
RcpCardDijon Dressing
RcpCardDijon Vinaigrette
RcpCardDinkle Zwiebelsosse
RcpCardEscargot Butter
RcpCardEspagnole Sauce
RcpCardExotic Plum Sauce
RcpCardFeta Cheese Dressing
RcpCardFinest Butter Sauce
RcpCardFirefighter's Bbq Dunk for Pork
RcpCardFluffy Chocolate Sauce
RcpCardFond Lie Sauce
RcpCardFrench Mushroom Sauce with Shrimp
RcpCardFresh Cranberry Sauce
RcpCardFresh Homemade Catsup
RcpCardFresh Pineapple Dressing for Fruit Salad
RcpCardFresh Plum Sauce
RcpCardFresh Tomato Salsa
RcpCardFruit Glaze for Meat
RcpCardFumet
RcpCardGame Marinade
RcpCardGarlic Butter
RcpCardGarlic Sauce
RcpCardGeorgia Style Bbq Sauce
RcpCardGinger Dipping Sauce
RcpCardGinger Sauce
RcpCardGinger-Apple Duck Sauce
RcpCardGingersnap Gravy
RcpCardGood Seafood Cocktail Sauce
RcpCardGreek Bbq Sauce
RcpCardGreek Cucumber Sauce
RcpCardGreen Sauce
RcpCardHard-Boiled Egg Mayonnaise
RcpCardHarissa
RcpCardHawaiian Vinaigrette
RcpCardHerb Jelly
RcpCardHerb Sauce
RcpCardHerb-Rich Bbq Sauce for Poultry
RcpCardHerbed Chutney
RcpCardHerbed Dijon Marinade
RcpCardHigh Acid Bbq Marinade
RcpCardHollandaise Sauce-Basic
RcpCardHollandaise Sauce-Bon Appetit
RcpCardHollandaise Sauce-Classic Improved
RcpCardHollandaise Sauce-Quick
RcpCardHoney Vinaigrette

Any Comments?  E-mail me.

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Creole Sauce

10 servings

1 tablespoon creole seasoning
1/4 cup unsalted butter
1 cup tomato concasse
3/4 cup finely diced onion
3/4 cup finely diced celery
3/4 cup seeded small dice green or red bell pepper
1 teaspoon very finely minced garlic
1 cup unsalted chicken stock
1 cup tomato sauce
1 teaspoon sugar
1/2 teaspoon liquid hot pepper sauce

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD TOMATO CONCASSE, ONIONS, CELERY, BELL PEPPERS, AND GARLIC
STIR IN SEASONING MIXTURE
HEAT AND STIR FOR 5-6 MINUTES, UNTIL ONIONS HAVE SOFTENED
ADD STOCK, TOMATO SAUCE, AND SUGAR-MIX WELL
ADD PEPPER SAUCE TO TASTE
SIMMER FOR 20-30 MINUTES, OVER A LOW FLAME
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 70 - Calories from Fat 44
Percent Total Calories From: Fat 63%, Protein 6%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 306mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 613 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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Creole Seafood Cocktail Sauce

5 servings

3 tablespoons prepared horseradish
2 teaspoons tabasco sauce
1 cup catsup
2 tablespoons strained fresh lemon juice
1/4 teaspoon salt

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 2-48 HOUR

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 6%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 697mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 489 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units


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Cucumber Pepper Chutney

10 servings

2 pounds Japanese or English cucumbers
2 teaspoons kosher salt
1 cup seeded small dice red bell pepper
1 teaspoon finely diced garlic
1/2 teaspoon crushed red chiles
2 tablespoons strained fresh lime juice
1/3 cup olive oil
1/2 teaspoon apple cider vinegar
sugar
kosher salt
1/4 cup minced fresh dill weed

HALVE AND SEED CUCUMBERS, CHOP FINE
SPRINKLE WITH KOSHER SALT
ALLOW TO DRAIN IN A COLLANDER FOR 30-45 MINUTES
RINSE WITH COLD WATER AND DRAIN WELL
COMBINE CUCUMBERS, BELL PEPPERS, SHALLOTS, GARLIC, RED PEPPER FLAKES, LIME JUICE, AND OLIVE OIL IN A LARGE BOWL-MIX WELL
ADD VINEGAR, SUGAR, AND SALT TO TASTE
LET STAND FOR 60 MINUTES
STIR IN MINCED DILL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 89 - Calories from Fat 66
Percent Total Calories From: Fat 74%, Protein 3%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 589mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 676 units, Vitamin C 24 units, Calcium 0 units, Iron 0 units


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Cucumber-Radish Salsa

6 servings

4 peeled, seeded, small dice cucumbers
1 cup small dice radish
1/4 cup very finely diced garlic
2 tablespoons seeded, very finely diced jalapeno chiles
1/2 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 41 - Calories from Fat 3
Percent Total Calories From: Fat 7%, Protein 15%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 106 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Cumberland Sauce

2 servings

2 tablespoons very finely grated orange zest
1/4 cup port
1/3 cup red Burgundy
1 cup red currant jelly
2 teaspoons dry mustard
1 teaspoon strained fresh lemon juice
1/4 teaspoon liquid hot pepper sauce
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

COMBINE ZEST AND PORT IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
STIR IN REMAINING INGREDIENTS
REMOVE FROM HEAT AND STIR TO MIX WELL
COVER AND LET STAND FOR 4-24 HOURS
SERVE OVER COLD SLICED BEE

Nutrition Facts
Amount Per Serving: Calories 528 - Calories from Fat 14
Percent Total Calories From: Fat 3%, Protein 1%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 325mg, Total Carbohydrate 113g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 49 units, Vitamin C 16 units, Calcium 0 units, Iron 3 units


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Curry Paste

12 servings

3 seeded jalapeno peppers
1/4 cup chopped onion
3 cloves chopped garlic
1 tablespoon fresh grated ginger
1 teaspoon coriander
1 teaspoon caraway
1 teaspoon curry powder
1 teaspoon mustard
1 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons sugar
2 tablespoons peanut oil


In a food processor fitted with a steel blade, combine all ingredients and process until smooth. Use small amounts in sauteed meats or vegetables

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 22
Percent Total Calories From: Fat 56%, Protein 5%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 203mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1227 units, Vitamin C 29 units, Calcium 0 units, Iron 0 units


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Curry Sauce

3 servings

1/3 cup unsalted butter
2 cups minced onions
2 tablespoons finely minced garlic
1 cup small dice carrot
2 dried red chiles, soaked in water and finely minced
2 cups peeled small dice apples
2 cups beef consomme
1 teaspoon kosher salt
2 to 1 tablespoon curry powder
1 teaspoon minced fresh ginger root
1/2 cup coconut milk

MELT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, CARROTS, GARLIC, CHILES, AND APPLES
HEAT AND STIR FOR 5 MINUTES
COVER, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
STIR IN CONSOMME
COVER AND SIMMER FOR 45 MINUTES
STIR IN CURRY POWDER TO TASTE
STIR IN SALT, GINGER, AND COCONUT MILK
HEAT TO A BOIL, REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 419 - Calories from Fat 272
Percent Total Calories From: Fat 65%, Protein 5%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 21g, Cholesterol 55mg, Sodium 869mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 11659 units, Vitamin C 19 units, Calcium 0 units, Iron 3 units


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Dallas Bbq Sauce

12 servings

1 cup minced onion
1 cup catsup
1/2 cup water
1/4 cup strained fresh lemon juice
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon liquid hot pepper sauce
1/2 teaspoon black pepper

COMBINE INGREDIENTS IN A SAUCEPOT, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 1-2 HOURS, UNTIL REDUCED BY ABOUT ONE-THIRD AND THICKENED
REMOVE FROM HEAT, COOL
COVER AND CHILL FOR 4-96 HOUR

Nutrition Facts
Amount Per Serving: Calories 41 - Calories from Fat 2
Percent Total Calories From: Fat 4%, Protein 6%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 363mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 205 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Dark Sauce

6 servings

1 cup soy sauce
1 cup oyster sauce
1/2 cup dry white wine
1/4 teaspoon msg
1 tablespoon sugar, or more to taste

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND ALLOW TO COOL
USE AS A SAUCE BAS

Nutrition Facts
Amount Per Serving: Calories 58 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 20%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 4mg, Sodium 2744mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Demiglaze

60 servings

1 gallon brown sauce
1 gallon brown stock

COMBINE THE SAUCE AND STOCK IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL REDUCED BY HALF STRAIN THROUGH A CHINOIS
COVER TO PREVENT SKIN FORMATION
KEEP HOT IN A BAIN MARIE
OR COOL QUICKLY IN ICE OR A WATER BATH AND CHILL
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 37 - Calories from Fat 17
Percent Total Calories From: Fat 45%, Protein 17%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 571mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Dijon Dressing

3 servings

1 egg
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon sugar

BREAK EGG INTO A CUP OF HOT TAP WATER, ALLOW TO STAND FOR 2 MINUTES
STRAIN TO DRAIN WELL
COMBINE EGG WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 99
Percent Total Calories From: Fat 86%, Protein 8%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 71mg, Sodium 343mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 106 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Dijon Vinaigrette

2 servings

1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon minced fresh tarragon or marjoram
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1/4 teaspoon black pepper

COMBINE INGREDIENTS-WHISK VIGOROUSLY TO MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 190 - Calories from Fat 184
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 3g, Cholesterol 0mg, Sodium 651mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 69 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Dinkle Zwiebelsosse

3 servings

1 cup small dice onion
3 tablespoons margarine
1/4 cup flour
1 cup unsalted brown stock
1/2 cup whipping cream
1 tablespoon dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

HEAT MARGERINE IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 6-8 MINUTES, UNTIL GOLDEN
WHISK IN FLOUR
HEAT AND STIR TO A RICH BROWN COLOR
STIR IN STOCK AND CREAM-MIX WELL
HEAT TO A LOW BOIL, REDUCE HEAT, AND SIMMER FOR 5-10 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
PROCESS IN A FOOD PROCESSOR OR BLENDER UNTIL SMOOTH
SERVE HOT, WITH FISH OR VEGETABLE

Nutrition Facts
Amount Per Serving: Calories 313 - Calories from Fat 239
Percent Total Calories From: Fat 76%, Protein 5%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 11g, Cholesterol 54mg, Sodium 608mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1054 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Escargot Butter

50 servings

1 pound unsalted butter
1 ounce pureed garlic
1/2 cup minced flat-leaf parsley
kosher salt
pepper

CREAM BUTTER IN A FOOD PROCESSOR, UNTIL QUITE SMOOTH
ADD REMAINING INGREDIENTS AND PROCESS UNTIL WELL BLENDED FORM INTO A 1-INCH DIAMETER LOG
WRAP IN PLASTIC AND CHILL UNTIL FIRM
CUT INTO 1/4-INCH SLICES
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 68 - Calories from Fat 66
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 5g, Cholesterol 20mg, Sodium 25mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 310 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Espagnole Sauce

1 servings

1 pound small dice onion
8 ounces small dice carrots
8 ounces small dice celery
8 ounces unsalted butter
8 ounces bread flour
6 quarts brown stock
8 ounces tomato puree
1/2 bay leaf
1/4 teaspoon thyme
6 sprigs parsley

SAUTE THE MIREPOIX IN BUTTER, UNTIL WELL BROWNED
ADD THE FLOUR, HEAT AND STIR TO MAKE A BROWN ROUX
GRADUALLY STIR IN BROWN STOCK AND TOMATO PUREE
HEAT AND STIR TO THE BOIL, REDUCE HEAT, AND SKIM THE SURFACE WELL
COMBINE THE BAY LEAF, THYME, AND PARSLEY IN A PIECE OF CHEESECLOTH FOR A SACHET
ADD THE SACHET TO THE SAUCE AND SIMMER FOR 2 HOURS, UNTIL REDUCED TO FOUR QUARTS
SKIM AS NECESSARY
STRAIN THROUGH A CHINOIS, PRESSING MIREPOIX TO EXTRACT JUICES COVER WITH A LID OR MELTED BUTTER TO PREVENT SKIN FORMATION
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 3322 - Calories from Fat 1826
Percent Total Calories From: Fat 55%, Protein 13%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 203g, Saturated Fat 122g, Cholesterol 497mg, Sodium 19171mg, Total Carbohydrate 265g, Dietary Fiber 10g, Sugars 0g, Protein 109g, Vitamin A 75729 units, Vitamin C 154 units, Calcium 0 units, Iron 32 units


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Exotic Plum Sauce

32 servings

2 pounds ripe red plums
2 pounds ripe peaches
2 cups seeded, small dice red bell peppers
2 cups rice vinegar
2 cups water
1/3 cup dark corn syrup
2 tablespoons pureed garlic
1/4 cup finely minced fresh ginger root
1 tablespoon kosher salt
2 tablespoons seeded crushed red chiles

COMBINE PLUMS, PEACHES, AND 1 CUP WATER IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES
ADD SUGAR, CORN SYRUP, AND REMAINING WATER
HEAT AND STIR TO DISSOLVE SUGAR AND CORN SYRUP
ADD GARLIC, GINGER, SALT, AND CHILES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45-60 MINUTES, STIRRING OFTEN
TRANSFER TO A FOOD PROCESSOR
PROCESS TO A FINE PUREE
STRAIN THROUGH A CHINOIS, DISCARDING SOLIDS
RETURN STRAINED PUREE TO A SAUCEPAN, OVER A MEDIUM FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES REMOVE FROM HEAT
POUR INTO STERILE JARS
WIPE OFF RIMS, SECURE LIDS
PROCESS 10 MINUTES FOR 1/2 PINT JARS
ALLOW TO COOL COMPLETELY BEFORE STORING IN A COOL, DRY, DARK PLACE
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 2
Percent Total Calories From: Fat 5%, Protein 5%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 224mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 841 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units


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Feta Cheese Dressing

6 servings

1 cup finely crumbled feta cheese
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 cup white wine vinegar
1/2 teaspoon dried oregano
2 teaspoons soy sauce
1 tablespoon olive oil


Combine all ingredients in a food processor fitted with a metal blade. Blend 5 seconds. Good with most salads

Nutrition Facts
Amount Per Serving: Calories 340 - Calories from Fat 322
Percent Total Calories From: Fat 95%, Protein 3%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 8g, Cholesterol 30mg, Sodium 539mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 227 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Finest Butter Sauce

4 servings

1/2 cup melted margarine
1/2 cup Nutritional yeast


Stir yeast into margarine until smooth. Excellent on broccoli, Brussels sprouts, potatoes

Nutrition Facts
Amount Per Serving: Calories 208 - Calories from Fat 206
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 0mg, Sodium 268mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 939 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Firefighter's Bbq Dunk for Pork

8 servings

8 ounces small dice onions
1 ounce garlic puree
8 ounces tomato sauce
4 ounces catsup
4 ounces wine vinegar
2 ounces strained fresh lemon juice
4 ounces Worcestershire sauce
4 ounces firmly packed light brown sugar
1/3 cup hot chile powder
2 teaspoons celery salt
1 teaspoon freshly ground cumin
3 to 1 tablespoon liquid smoke, 1=spicy, 3=hot

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME SIMMER FOR 15 MINUTES, STIRRING OFTEN
SERVE HOT, WARM, OR AT ROOM TEMPERATURE
note: excellent for por

Nutrition Facts
Amount Per Serving: Calories 122 - Calories from Fat 5
Percent Total Calories From: Fat 4%, Protein 6%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 782mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2994 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


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Fluffy Chocolate Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla
1/2 cup whipping cream, stiffly beaten

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
REMOVE FROM HEAT
STIR IN SUGAR, UNTIL DISSOLVED
GRADUALLY STIR IN SALT AND CREAM
SET BACK OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA AND ALLOW TO COOL COMPLETELY
FOLD IN WHIPPED CREAM
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 559 - Calories from Fat 318
Percent Total Calories From: Fat 57%, Protein 3%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 22g, Cholesterol 89mg, Sodium 106mg, Total Carbohydrate 57g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1078 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Fond Lie Sauce

1 servings

1 quart brown stock
1 ounce cornstarch, or arrowroot

BRING STOCK TO A BOIL IN A SAUCEPOT, REDUCE HEAT TO A SIMMER DISSOLVE CORNSTARCH OR ARROWROOT IN 1/4 CUP OR COLD WATER OR STOCK
ADD TO SIMMERING STOCK
HEAT AND STIR UNTIL THICKENED AND CLEAR
note: for a full-flavored sauce-reduce stock with browned bones or mirepoix and tomato before thickening

Nutrition Facts
Amount Per Serving: Calories 168 - Calories from Fat 19
Percent Total Calories From: Fat 11%, Protein 26%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 3132mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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French Mushroom Sauce with Shrimp

2 servings

1/4 cup unsalted butter
1 cup finely minced mushroom
1/4 cup flour
1 cup milk
1/2 cup dry white wine
1/4 teaspoon kosher salt
3 tablespoons strained fresh lemon juice
2 beaten egg yolks
1/4 pound well picked, cooked bay shrimp

MELT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND SAUTE UNTIL THEIR MOISTURE HAS EVAPORATED
STIR IN FLOUR AND COAT MUSHROOMS WELL
STIR IN WINE AND MILK
HEAT AND STIR UNTIL THICKENED
SEASON TO TASTE WITH SALT AND LEMON JUICE
STIR 1 TABLESPOON HEATED SAUCE INTO BEATEN EGG YOLKS
STIR TEMPERED YOLKS BACK INTO REMAINING SAUCE
HEAT SLOWLY, OVER A LOW FLAME (without boiling)
STIR IN SHRIMP
SERVE HOT, WITH FIS

Nutrition Facts
Amount Per Serving: Calories 512 - Calories from Fat 300
Percent Total Calories From: Fat 59%, Protein 16%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 19g, Cholesterol 370mg, Sodium 452mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1440 units, Vitamin C 14 units, Calcium 0 units, Iron 3 units


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Fresh Cranberry Sauce

12 servings

1 pound cranberry, rinsed, drained
5 cups water
2 cups sugar
1/4 cup unsalted butter
1 teaspoon salt
2 teaspoons vanilla
1/2 cup sour cream

COMBINE CRANBERRIES, SUGAR, AND WATER IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-35 MINUTES, STIRRING OFTEN
TRANSFER TO A FOOD PROCESSOR OR BLENDER
PULSE TO PROCESS TO A COARSE PUREE
RETURN TO THE SAUCEPAN, OVER A LOW FLAME
ADD BUTTER AND SALT
HEAT AND STIR TO MELT BUTTER
REMOVE FROM HEAT
STIR IN VANILLA COOL TO ROOM TEMPERATURE
FOLD IN SOUR CREAM-MIX WELL
SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 54
Percent Total Calories From: Fat 26%, Protein 1%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 14mg, Sodium 201mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 207 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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Fresh Homemade Catsup

4 servings

6 pounds cored and minced Roma tomatoes
1 cup very finely minced onion
2 tablespoons garlic puree
1 cup apple cider vinegar
1 cup sugar
1 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cinnamon
1 broken bay leaf
1 teaspoon kosher salt

COMBINE TOMATOES, ONIONS, AND GARLIC IN A FOOD PROCESSOR PROCESS TO A FINE PUREE
STRAIN MIXTURE THROUGH A FINE CHINOIS, INTO A SAUCEPAN
ADD REMAINING INGREDIENTS-MIX WELL
PLACE OVER A LOW FLAME AND SIMMER FOR 2 HOURS, UNTIL REDUCED TO 4 CUPS
REMOVE AND DISCARD BAY LEAF
COOL IN A WATER BATH
COVER AND CHILL FOR UP TO 20 DAYS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 419 - Calories from Fat 23
Percent Total Calories From: Fat 5%, Protein 7%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 653mg, Total Carbohydrate 92g, Dietary Fiber 5g, Sugars 0g, Protein 7g, Vitamin A 4370 units, Vitamin C 184 units, Calcium 0 units, Iron 4 units


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Fresh Pineapple Dressing for Fruit Salad

4 servings

1 cup fresh pineapple juice
1/4 cup strained fresh lemon juice
1/2 cup superfine sugar
2 tablespoons flour
2 beaten eggs
1 cup cream, whipped

WHISK FLOUR AND SUGAR INTO EGGS
COMBINE PINEAPPLE AND LEMON JUICE IN A LARGE STAINLESS BOWL
ADD EGG MIXTURE AND PLACE OVER A PAN OF HOT WATER
WHISK FOR 3-5 MINUTES, UNTIL THICKENED
COVER AND CHILL THOROUGHLY
FOLD IN WHIPPED CREAM JUST BEFORE SERVING
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 299 - Calories from Fat 157
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 158mg, Sodium 55mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 726 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Fresh Plum Sauce

8 servings

2 pounds fresh red plums
1/4 cup strained fresh lemon juice
1/2 cup red wine vinegar
2 ounces plum wine
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
1/4 teaspoon kosher salt

CUT A CROSS INTO THE BOTTOM OF EACH PLUM
PLUNGE BRIEFLY INTO BOILING WATER
REMOVE AND DRAIN WELL
REMOVE AND DISCARD SKINS AND PITS
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL VERY SMOOTH
STRAIN THROUGH A FINE CHINOIS
COVER AND CHILL FOR 2-48 HOURS
THIN WITH WATER AS NEEDED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 95 - Calories from Fat 7
Percent Total Calories From: Fat 8%, Protein 5%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 122mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 368 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units


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Fresh Tomato Salsa

6 servings

3 cups medium dice tomato concasse
1/2 cup coarsely chopped scallions
1/2 cup seeded, medium dice green bell pepper
3 to 2 tablespoons strained fresh lime juice
2 tablespoons minced cilantro
1 tablespoon diced jalapeno chiles
1 tablespoon very finely minced garlic
1/2 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 3
Percent Total Calories From: Fat 9%, Protein 14%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 227mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 705 units, Vitamin C 35 units, Calcium 0 units, Iron 1 units


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Fruit Glaze for Meat

20 servings

4 * tablespoon MINCED, GREEN PART scallions
1 * tablespoon GRATED lemon zest
2 * tablespoon GRATED orange zest
50 * ounce UNDRAINED CANNED PRUNES
16 * ounce CRUSHED pineapple
1/2 * pound butter
1/2 * pound brown sugar
4 * tablespoon Worcestershire sauce
4 * tablespoon SUCH AS A-1 steak sauce
4 * tablespoon teriyaki sauce
1/2 * cup red wine
1 * EA BEATEN egg
1/2 * teaspoon TO TASTE salt
1/2 * teaspoon TO TASTE white pepper

COMBINE INGREDIENTS IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME HEAT AND STIR FOR 45 MINUTES, UNTIL REDUCED AND THICKENED BRUSH ONTO ROASTED PORK, BEEF, OR LAMB AND RETURN TO OVEN, UNTIL GLOSS

Nutrition Facts
Amount Per Serving: Calories 822 - Calories from Fat 65
Percent Total Calories From: Fat 8%, Protein 3%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 11mg, Sodium 87mg, Total Carbohydrate 183g, Dietary Fiber 8g, Sugars 0g, Protein 6g, Vitamin A 1251 units, Vitamin C 231 units, Calcium 0 units, Iron 6 units


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Fumet

50 servings

Fish Stock

1 ounce unsalted butter
4 ounces minced onions
2 ounces minced celery
2 ounces minced carrots
2 ounces finely chopped mushroom stems and pieces
6 to 4 pounds lean fish bones
8 ounces dry white wine
4 quarts cold water
1/2 bay leaf, tied in a sachet
1/4 teaspoon black peppercorns, tied in a sachet
6 sprigs parsley, tied in a sachet
1 whole clove, tied in a sachet

BUTTER THE BOTTOM OF A LARGE HEAVY SAUCEPOT
ADD THE MIREPOIX AND TOP WITH THE FISH BONES
COVER WITH PARCHMENT OR BROWN PAPER
PLACE OVER A LOW FLAME AND SWEAT FOR 5-7 MINUTES, UNTIL THE BONES ARE OPAQUE AND BEGIN TO GIVE UP THEIR JUICE
REMOVE AND DISCARD THE PARCHMENT PAPER
ADD WINE AND BRING TO A SIMMER
ADD THE WATER AND THE SACHET
RETURN TO A SIMMER, SKIM GENTLY, AND SIMMER VERY GENTLY FOR 30-45 MINUTES
STRAIN THROUGH SEVERAL LAYERS OF DAMPENED CHEESECLOTH COOL QUICKLY IN ICE OR A VENTED WATER BATH
COVER AND CHILL
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 10 - Calories from Fat 4
Percent Total Calories From: Fat 44%, Protein 4%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 2mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 368 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Game Marinade

2 servings

4 cups red wine vinegar
1/2 teaspoon marjoram
4 crushed juniper berries
1 whole bay leaf
1 teaspoon rosemary
2 whole cloves
1/4 teaspoon thyme
10 whole peppercorns
1 cup minced celery
1 cup minced carrot
2 quartered onions
2 tablespoons minced parsley
1 teaspoon kosher salt

COMBINE VINEGAR, MARJORAM, JUNIPER, BAY, ROSEMARY, CLOVES, THYME, AND PEPPERCORNS IN A SAUCEPAN, OVER A MEDIUM FLAME SIMMER FOR 5 MINUTES
STIR IN REMAINING INGREDIENTS
REMOVE FROM FLAME, COOL
USE AS A MARINADE AND BASTING SAUC

Nutrition Facts
Amount Per Serving: Calories 488 - Calories from Fat 10
Percent Total Calories From: Fat 2%, Protein 4%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1288mg, Total Carbohydrate 39g, Dietary Fiber 4g, Sugars 0g, Protein 5g, Vitamin A 15955 units, Vitamin C 25 units, Calcium 0 units, Iron 7 units


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Garlic Butter

32 servings

1 pound unsalted butter
1 ounce minced garlic

SOFTEN BUTTER IN A FOOD PROCESSOR
ADD GARLIC AND PROCESS UNTIL WELL INCORPORATED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 106 - Calories from Fat 104
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 31mg, Sodium 2mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 434 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Garlic Sauce

1 servings

2 peeled, large dice potatoes
4 cloves garlic, peeled
1/2 teaspoon kosher salt
1 egg yolk
1/4 cup strained fresh lemon juice
2 tablespoons vinegar
1/2 cup extra virgin olive oil

SIMMER POTATOES IN SALTED WATER FOR 30 MINUTES
DRAIN AND ALLOW TO COOL
COMBINE POTATOES, GARLIC, SALT, EGG YOLK, LEMON JUICE, AND VINEGAR IN A FOOD PROCESSOR
PROCESSS TO A SMOOTH PUREE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM CONTINUE PROCESSING UNTIL THICKENED
COVER AND CHILL UNTIL NEEDED
ADJUST CONSISTENCY WITH STOCK AS NECESSARY
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 1509 - Calories from Fat 1021
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 113g, Saturated Fat 16g, Cholesterol 205mg, Sodium 1217mg, Total Carbohydrate 109g, Dietary Fiber 3g, Sugars 0g, Protein 14g, Vitamin A 323 units, Vitamin C 93 units, Calcium 0 units, Iron 6 units


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Georgia Style Bbq Sauce

3 servings

1 cup catsup
1 cup cider vinegar
2/3 cup peanut oil
1/3 cup Worcestershire sauce
1/2 cup dark brown sugar
3 tablespoons prepared mustard
1/3 cup minced garlic
1 lemon, halved

COMBINE CATSUP, VINEGAR, OIL, WORCESTERSHIRE, BROWN SUGAR, MUSTARD, AND GARLIC IN A SAUCEPAN, OVER A LOW FLAME
SQUEEZE THE JUICE OF HALF A LEMON INTO SAUCEPAN
HEAT AND STIR FOR 30-45 MINUTES
ADD ADDITIONAL LEMON TO TASTE
USE AS A MARINADE
note: turned out blah during test; try increasing garlic from original portion of 2 tablespoons to current suggestion of 1/3 cup or omit lemon

Nutrition Facts
Amount Per Serving: Calories 696 - Calories from Fat 442
Percent Total Calories From: Fat 64%, Protein 2%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 8g, Cholesterol 0mg, Sodium 1208mg, Total Carbohydrate 59g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 818 units, Vitamin C 32 units, Calcium 0 units, Iron 3 units


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Ginger Dipping Sauce

4 servings

1/3 cup peanut oil
1/4 cup finely minced scallions
1 tablespoon very finely minced fresh ginger root
1/2 teaspoon kosher salt

HEAT OIL TO 375 DEGREES, REMOVE FROM HEAT
STIR IN REMAINING INGREDIENTS-MIX WELL
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 162
Percent Total Calories From: Fat 98%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 295mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 24 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Ginger Sauce

3 servings

1 cup minced onion
1/2 cup soy sauce
1/4 cup rice vinegar
3 tablespoons minced ginger
1 teaspoon sugar

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 4
Percent Total Calories From: Fat 5%, Protein 18%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2747mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 8 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Ginger-Apple Duck Sauce

4 servings

1/2 cup apple butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon very finely minced fresh ginger root
1/4 teaspoon garlic powder
1/8 teaspoon cayenne

COMBINE INGREDIENTS IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR FOR 10-12 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 3
Percent Total Calories From: Fat 3%, Protein 4%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 772mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Gingersnap Gravy

16 servings

1/2 teaspoon kosher salt
1 teaspoon white pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
1/4 teaspoon cayenne
1/8 teaspoon ground cumin
2 tablespoons pan drippings and chicken fat
2 tablespoons unsalted butter
3/4 cup minced onion
1/2 cup minced celery
1/2 teaspoon minced garlic
7 cups unsalted chicken stock
8 finely ground gingersnaps
1 tablespoon light brown sugar

COMBINE SALT, WHITE PEPPER, GINGER, THYME, SAGE, CAYENNE, AND CUMIN-MIX WELL AND SET ASIDE
HEAT BUTTER AND CHICKEN FAT IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD CELERY, ONIONS, AND GARLIC
HEAT AND STIR FOR 5 MINUTES
WHISK IN SEASONINGS MIXTURE AND SAUTE FOR ANOTHER 5 MINUTES WHISK IN STOCK
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-25 MINUTES, UNTIL REDUCED TO 1 QUART
WHISK IN GROUND GINGERSNAPS, HEAT AND STIR FOR 10 MINUTES ADD BROWN SUGAR AND ADDITIONAL GROUND GINGER TO TASTE STRAIN WELL
KEEP WARM
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 86 - Calories from Fat 43
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 9mg, Sodium 730mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 116 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Good Seafood Cocktail Sauce

6 servings

1 cup catsup
1 tablespoon strained fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon onion juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon liquid hot pepper sauce
1 tablespoon sugar
1/2 teaspoon Jane's salt
1/4 teaspoon monosodium glutamate

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 60 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 5%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 829mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 407 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units


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Greek Bbq Sauce

3 servings

2 cups red wine
3/4 cup strained fresh lemon juice
1/2 cup minced onion
2 tablespoons minced garlic
1/4 cup minced parsley
1/4 cup minced celery leaves
2 tablespoons kosher salt
1/2 teaspoon black pepper
1 teaspoon oregano

COMBINE INGREDIENTS-MIX WELL
USE AS A MARINADE OR BASTING SAUC

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 2
Percent Total Calories From: Fat 1%, Protein 5%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4711mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 450 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units


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Greek Cucumber Sauce

6 servings

2 cucumbers, peeled, seeded, small dice
1 teaspoon kosher salt
1 cup medium dice onion
1/2 cup whole milk plain yogurt
1 tablespoon strained fresh lemon juice
1 tablespoon minced fresh dill weed
1/4 cup finely minced raw spinach
2 tablespoons olive oil
cayenne
kosher salt
black pepper
3 tablespoons minced scallions
1 tablespoon minced fresh oregano

COMBINE CUCUMBERS AND SALT IN A BOWL
STIR WELL AND LET STAND FOR 60 MINUTES
DRAIN, RINSE, AND DRAIN WELL
TRANSFER TO A CLEAN BOWL
COMBINE ONIONS, YOGURT, LEMON JUICE, DILL, AND SPINACH IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
TRANSFER TO A BOWL AND WHISK IN OLIVE OIL
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
ADD CUCUMBERS AND LET STAND FOR 45 MINUTES
ADJUST SEASONINGS AS NECESSARY
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 76 - Calories from Fat 48
Percent Total Calories From: Fat 63%, Protein 8%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 2mg, Sodium 599mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 292 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units


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Green Sauce

1 servings

10 ounces frozen spinach, thawed
2 tablespoons unsalted butter
2 tablespoons flour
1/4 teaspoon kosher salt
1/2 cup milk
1 cup unsalted chicken stock
2 tablespoons diced green chiles
1 cup minced onion
1 tablespoon minced garlic
3/4 teaspoon ground cumin
2/3 cup sour cream

MELT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL SMOOTH
HEAT AND STIR UNTIL BUBBLY
GRADUALL WHISK IN BROTH AND MILK
SIMMER FOR 1 MINUTE
STIR IN REMAINING INGREDIENTS
HEAT THROUGH
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 898 - Calories from Fat 569
Percent Total Calories From: Fat 63%, Protein 11%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 29g, Cholesterol 140mg, Sodium 2615mg, Total Carbohydrate 59g, Dietary Fiber 4g, Sugars 0g, Protein 24g, Vitamin A 23945 units, Vitamin C 100 units, Calcium 0 units, Iron 8 units


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Hard-Boiled Egg Mayonnaise

6 servings

3 warm hard boiled eggs
1 egg yolk
1 tablespoon white wine vinegar
1 cup olive oil

SIEVE HARD COOKED EGGS
COMBINE SIEVED EGGS, RAW YOLK, AND VINEGAR-MIX WELL
WHISK IN OIL, UNTIL THICKENED
COVER AND CHILL FOR 1-24 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 371 - Calories from Fat 355
Percent Total Calories From: Fat 96%, Protein 4%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 6g, Cholesterol 140mg, Sodium 32mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 192 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Harissa

8 servings

3 tablespoons very finely minced garlic
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon white pepper

COMBINE INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 134 - Calories from Fat 122
Percent Total Calories From: Fat 91%, Protein 1%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 38mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 48 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Hawaiian Vinaigrette

8 servings

2/3 cup peanut oil
1/4 cup rice wine vinegar
2 tablespoons rice wine
2 tablespoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon curry powder
2 teaspoons garlic puree
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 164
Percent Total Calories From: Fat 94%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 331mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Herb Jelly

12 servings

3 sterile 8oz canning jar with lid
1 cup dry white wine
2 cups sugar
1/2 cup vinegar
1 cup fresh basil leaves, or other herbs as a variation
3 ounces bottled liquid pectin

COMBINE WINE, SUGAR, AND VINEGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
STIR IN BASIL, BRING TO A BOIL
STIR IN PECTIN AND REMOVE FROM HEAT
POUR INTO STERILE JARS
SCREW ON LIDS OR TOP WITH MELTED WAX
ALLOW TO COOL COMPLETELY BEFORE STORING
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 47 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Herb Sauce

50 servings

4 quarts white wine sauce
minced parsley
finely snipped chives
minced fresh tarragon

AFTER STRAINING WHITE WINE SAUCE, ADD PARSLEY, CHIVES, AND TARRAGON TO TASTE
KEEP WARM IN A BAIN MARIE
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 46
Percent Total Calories From: Fat 69%, Protein 10%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 17mg, Sodium 155mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 195 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Herb-Rich Bbq Sauce for Poultry

16 servings

1 beaten egg
1 cup peanut oil
2 cups cider vinegar
1 teaspoon kosher salt
1 tablespoon ground poultry seasoning
1/2 teaspoon white pepper
1/4 teaspoon ground sage
1/4 teaspoon ground savory

COMBINE INGREDIENTS-MIX WELL
USE AS A MARINADE FOR CHICKEN OR TURKE

Nutrition Facts
Amount Per Serving: Calories 134 - Calories from Fat 125
Percent Total Calories From: Fat 93%, Protein 1%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 13mg, Sodium 151mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 27 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Herbed Chutney

4 servings

1/3 cup minced fresh dill weed
1/3 cup minced fresh oregano
1/3 cup minced fresh thyme
1 cup minced onion
1/4 cup strained fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon cayenne
1 teaspoon kosher salt
1/4 teaspoon liquid hot pepper sauce

COMBINE INGREDIENTS-MIX WELL
ALLOW TO STAND FOR 30-60 MINUTES
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 28 - Calories from Fat 2
Percent Total Calories From: Fat 6%, Protein 10%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 590mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 102 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Herbed Dijon Marinade

20 servings

1/3 cup olive oil
1/4 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon strained fresh lemon juice
1 tablespoon minced garlic
4 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1/8 teaspoon thyme
1/8 teaspoon oregano
1/8 teaspoon savory
1/8 teaspoon tarragon
1/8 tablespoon white pepper

COMBINE INGREDIENTS-MIX WELL
POUR OVER MEAT, POULTRY, OR FISH
COVER AND CHILL OVERNIGH

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 33
Percent Total Calories From: Fat 87%, Protein 1%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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High Acid Bbq Marinade

10 servings

1/2 cup white wine
1/3 cup strained fresh lemon juice
1 cup finely minced onion
1/4 cup Worcestershire sauce
1 tablespoon freshly ground black pepper
1 teaspoon kosher salt
3 tablespoons peanut oil

COMBINE INGREDIENTS-MIX WELL
USE AS A BBQ MARINADE
BASTE MEATS WITH STOCK OR WINE WHEN GRILLIN

Nutrition Facts
Amount Per Serving: Calories 56 - Calories from Fat 37
Percent Total Calories From: Fat 66%, Protein 2%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 3 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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Hollandaise Sauce-Basic

1 servings

4 cups warm clarified unsalted butter
12 egg yolks
2 ounces cold water
3 ounces strained fresh lemon juice
kosher salt
cayenne

COMBINE YOLKS AND WATER IN A STAINLESS STEEL BOWL-BEAT WELL HOLD THE BOWL OVER, NOT IN, HOT WATER AND WHISK UNTIL THICKENED AND CREAMY
REMOVE FROM HEAT
SLOWLY AND GRADUALLY BEAT IN THE BUTTER, A DROP AT A TIME AT FIRST
THIN WITH A LITTLE LEMON JUICE IF SAUCE BECOMES TOO THICK BEFORE ALL OF THE BUTTER HAS BEEN ADDED
ADD SALT AND CAYENNE TO TASTE
BEAT IN REMAINING LEMON JUICE
THIN AS NECESSARY WITH A FEW DROP OF WATER
KEEP WARM, BUT NOT HOT
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 7378 - Calories from Fat 7169
Percent Total Calories From: Fat 97%, Protein 2%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 797g, Saturated Fat 477g, Cholesterol 4449mg, Sodium 1346mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 40g, Vitamin A 31959 units, Vitamin C 40 units, Calcium 0 units, Iron 8 units


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Hollandaise Sauce-Bon Appetit

4 servings

3 egg yolks
1/2 cup butter
2 tablespoons lemon juice
1/4 cup boiling water
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 dash paprika


Separate eggs. Melt butter to simmering. Whip egg yolks in food processor, and while butter is hot, slowly add to eggs the butter, lemon juice and remaining ingredients. Blend until thick. To keep sauce from separating, make sure butter is very hot. To keep sauce hot, pour into a preheated wide-neck thermos

Nutrition Facts
Amount Per Serving: Calories 255 - Calories from Fat 241
Percent Total Calories From: Fat 95%, Protein 4%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 216mg, Sodium 534mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1171 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Hollandaise Sauce-Classic Improved

1 servings

1/4 teaspoon crushed peppercorns
3 ounces white wine vinegar
kosher salt, to taste
2 ounces cold water
12 egg yolks
4 cups clarified unsalted butter
4 to 2 tablespoons strained fresh lemon juice
cayenne, to taste

COMBINE PEPPERCORNS, VINEGAR, AND SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO REDUCE UNTIL NEARLY DRY (au sec)
REMOVE FROM HEAT, ADD THE COLD WATER
TRANSFER TO A STAINLESS STEEL BOWL
ADD YOLKS AND BEAT WELL
HOLD THE BOWL OVER A HOT WATER BATH AND WHISK UNTIL YOLKS ARE THICK AND CREAMY
REMOVE FROM HEAT
USING A LADLE, SLOWLY AND GRADUALLY BEAT IN THE WARM CLARIFIED BUTTER-ADDING BUTTER DROP BY DROP AT FIRST
IF THE SAUCE BECOME TOO THICK BEFORE ALL BUTTER HAS BEEN ADDED, BEAT IN A SMALL AMOUNT OF THE LEMON JUICE
WHEN ALL OF THE BUTTER HAS BEEN ADDED, BEAT IN LEMON JUICE SEASON TO TASTE WITH SALT AND CAYENNE
STRAIN WELL
KEEP WARM, NOT HOT
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 7377 - Calories from Fat 7169
Percent Total Calories From: Fat 97%, Protein 2%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 797g, Saturated Fat 477g, Cholesterol 4449mg, Sodium 1347mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 40g, Vitamin A 31949 units, Vitamin C 15 units, Calcium 0 units, Iron 8 units


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Hollandaise Sauce-Quick

6 servings

3/4 cup melted unsalted butter
3 egg yolks
2 tablespoons cold water
1/4 teaspoon kosher salt
2 teaspoons strained fresh lemon juice
1/8 teaspoon cayenne

HEAT 1/2-INCH OF WATER TO BOIL IN A SKILLET , OVER A MODERATE FLAME
PLACE A STAINLESS STEEL BOWL INTO THE BOILING WATER
COMBINE YOLKS, COLD WATER, SALT, AND 1 TEASPOON LEMON JUICE IN THE BOWL
WHISK UNTIL THICKENED
GRADUALLY WHISK IN MELTED BUTTER
WHISK IN CAYENNE AND REMAINING LEMON JUICE
KEEP WARM, NOT HOT
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 237 - Calories from Fat 230
Percent Total Calories From: Fat 97%, Protein 3%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 165mg, Sodium 104mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1040 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Honey Vinaigrette

4 servings

1/4 cup honey
1/2 cup malt or cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
2 tablespoons very finely minced shallots
1/2 teaspoon white pepper

COMBINE INGREDIENTS IN A FOOD PROCESSOR OR BLENDER
PROCESS UNTIL SMOOTH AND WELL BLENDED
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 2%, Carbohydrate 96%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 296mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 625 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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