.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardSalsa Cruda con Jalapenos
RcpCardSalsa Cruda Jalisco
RcpCardSalsa de Flama
RcpCardSalsa Navidad
RcpCardSalsa Piquante
RcpCardSalsa Roja Cocida
RcpCardSalsa Roja con Ancho Chiles
RcpCardSalsa Roja Vieja
RcpCardSalsa Verde Cocida
RcpCardSalsa Verde de Toro
RcpCardSalsa Verde Espinaca
RcpCardSalsa Verde Nueva
RcpCardSambaizu Sauce
RcpCardSambal - Hot Chile Sauce
RcpCardSatay Peanut Sauce
RcpCardSatiny Honey Mustard
RcpCardSauce Belmont
RcpCardSauce Charcuterie
RcpCardSauce Chasseur
RcpCardSauce Diable
RcpCardSauce Lyonnaise
RcpCardSauce Moutarde
RcpCardSauce Piquante
RcpCardSauce Robert
RcpCardSavory Coconut Sauce
RcpCardSavory Hot Horseradish Sauce
RcpCardSavory Remoulade Sauce
RcpCardScallion-Soy Bbq Sauce
RcpCardSea Butter Cream Sauce
RcpCardSeafood Louis Dressing
RcpCardSesame-Hoisin Duck Sauce
RcpCardSesame-Plum Duck Sauce
RcpCardSherry Sauce
RcpCardShrimp Butter
RcpCardShrimp Buttercream Sauce
RcpCardSicilian Dipping Sauce
RcpCardSimmered Bbq Sauce
RcpCardSkordalia Sauce
RcpCardSmoky Bbq Sauce from Hell
RcpCardSofrito
RcpCardSoubise Sauce
RcpCardSour Cream Sauce
RcpCardSour Cream-Horseradish Dip
RcpCardSouthern Chutney
RcpCardSouthwest Relish
RcpCardSpanish Sauce
RcpCardSpicy Bbq Sauce
RcpCardSpicy Brown Mustard
RcpCardSpicy Cheddar Sauce
RcpCardSpicy Cocktail Sauce
RcpCardSpicy Dipping Sauce
RcpCardSpicy Mustard Sauce
RcpCardSpicy Pineapple Dip
RcpCardSpicy Red Chile Sauce
RcpCardSpicy Remoulade Sauce

Any Comments?  E-mail me.

ContentsNextRcp

Salsa Cruda con Jalapenos

4 servings

1 cup small dice onion
2 cups medium dice tomato concasse
2 tablespoons minced cilantro
1 tablespoon finely minced garlic
1 tablespoon minced jalapeno chile
1 tablespoon strained fresh lime juice
kosher salt

COMBINE INGREDIENTS-MIX WELL
SALT TO TASTE
SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 4
Percent Total Calories From: Fat 8%, Protein 13%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 336mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 653 units, Vitamin C 29 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Salsa Cruda Jalisco

16 servings

1 pound medium dice tomato concasse
3/4 cup seeded minced hot chile
3/4 cup rinsed, medium dice onion
1 tablespoon minced cilantro
1 tablespoon vinegar or strained fresh lime juice
1/2 cup tomato juice
2 to 1 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
SEASON TO TASTE WITH SALT
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 14 - Calories from Fat 1
Percent Total Calories From: Fat 10%, Protein 13%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 280mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 345 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Salsa de Flama

16 servings

4 cups peeled, minced plum tomatoes
1/2 cup olive oil
3 tablespoons very finely minced garlic
1 tablespoon finely minced fresh basil leaves
1/2 teaspoon oregano
1/2 teaspoon crushed red chiles
1 tablespoon kosher salt
1 tablespoon finely minced flat-leaf parsley

HEAT TOMATOES IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME BRING TO A SLIGHT BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES REMOVE FROM HEAT, SET ASIDE
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE GARLIC, HEAT AND STIR FOR 2-3 MINUTES
STIR IN THE TOMATOES AND THE REMAINING INGREDIENTS
HEAT AND STIR FOR 15-20 MINUTES
COVER AND CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 62
Percent Total Calories From: Fat 80%, Protein 3%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 444mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 338 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Salsa Navidad

12 servings

3 cups peeled, medium dice plum tomatoes
1 cup seeded, small dice mild green chiles
1 cup small dice onion
1 tablespoon very finely minced garlic
1 tablespoon seeded, finely minced red hot chile
1 tablespoon very finely minced cilantro

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 19 - Calories from Fat 2
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 303 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Salsa Piquante

12 servings

3 cups chopped tomatoes
1/2 cup chopped celery
1 cup chopped onion
1/4 cup chopped bell pepper
1 teaspoon kosher salt
1 teaspoon prepared horseradish
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 to 1 tablespoon minced jalapeno chile

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 23 - Calories from Fat 2
Percent Total Calories From: Fat 7%, Protein 11%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 219mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 419 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Salsa Roja Cocida

16 servings

2 pounds minced plum tomatoes
1/4 cup finely minced onion
1/4 cup finely minced garlic
1/4 cup seeded minced hot chile
2 tablespoons minced cilantro
2 tablespoons corn oil
kosher salt

COMBINE TOMATOES, ONIONS, GARLIC, CHILES, AND CILANTRO IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
HEAT OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD THE PUREE, HEAT AND STIR UNTIL THICKENED, WITHOUT BURNING
SEASON TO TASTE WITH SALT
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 17
Percent Total Calories From: Fat 45%, Protein 8%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 113mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 394 units, Vitamin C 13 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Salsa Roja con Ancho Chiles

4 servings

8 dried ancho chiles
3 cups hot water
1 cup small dice onion
2 tablespoons finely minced garlic
1/4 cup oil
8 ounces tomato sauce
1 tablespoon dried oregano
1 tablespoon toasted cumin seed
1 teaspoon kosher salt

COVER CHILES WITH WATER
LET STAND FOR 30 MINUTES, UNTIL SOFTENED
STRAIN AND RESERVE LIQUID, SET ASIDE
REMOVE AND DISCARD STEMS, SEEDS, AND MEMBRANES FROM CHILES
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 1 MINUTE
ADD GARLIC AND SAUTE FOR 5 MINUTES, UNTIL ONIONS ARE TENDER STIR IN CHILES, 2 CUPS RESERVED LIQUID, AND REMAINING INGREDIENTS
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER, UNCOVERED, FOR 20 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL
TRANSFER TO A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 4-40 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 193 - Calories from Fat 130
Percent Total Calories From: Fat 68%, Protein 5%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 1g, Cholesterol 0mg, Sodium 944mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 2193 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Salsa Roja Vieja

20 servings

1/4 pound sliced bacon
2 tablespoons minced garlic
4 cups unsalted chicken stock
1/2 cup chile powder
6 ounces tomato paste
1/4 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground oregano
1/4 cup minced cilantro

FRY BACON UNTIL CRISP
REMOVE FROM SKILLET WITH A SLOTTED SPOON, SET ASIDE
COMBINE GARLIC, CHILE POWDER, AND 1/4 CUP CHICKEN BROTH IN SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL FRAGRANT
ADD REMAINING BROTH, TOMATO PASTE, SUGAR, SALT, AND OREGANO HEAT AND STIR, FOR 10-12 MINUTES
STIR IN CILANTRO IF USED
GARNISH WITH CRISP COOKED BACON
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 36
Percent Total Calories From: Fat 62%, Protein 10%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 4mg, Sodium 481mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1059 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Salsa Verde Cocida

16 servings

52 ounces canned whole tomatillos, drained
1/4 cup small dice onion
1/4 cup very finely minced garlic
1/4 cup seeded, minced hot chile
2 tablespoons minced cilantro
2 tablespoons corn oil
kosher salt

COMBINE TOMATILLOS, ONIONS, GARLIC, CHILES, AND CILANTRO IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
HEAT OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD THE PUREE
HEAT AND STIR UNTIL THICKENED, WITHOUT BURNING
SEASON TO TASTE WITH SALT
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 17
Percent Total Calories From: Fat 35%, Protein 12%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 120mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 294 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Salsa Verde de Toro

12 servings

20 ounces peeled mild green chiles
1/2 cup small dice onion
1 tablespoon finely minced garlic
1 tablespoon corn oil
1 tablespoon kosher salt
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
2 cups unsalted beef stock
2 cups water

COMBINE CHILES, ONIONS, AND GARLIC IN A FOOD PROCESSOR PULSE TO CHOP FINE, WITHOUT REDUCING TO A PUREE HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME ADD CHILE MIXTURE, HEAT AND STIR TO BROWN LIGHTLY STIR IN REMAINING INGREDIENTS-MIX WELL BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENE

Nutrition Facts
Amount Per Serving: Calories 30 - Calories from Fat 12
Percent Total Calories From: Fat 39%, Protein 14%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 831mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 137 units, Vitamin C 20 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Salsa Verde Espinaca

8 servings

1 cup small dice onion
1/2 cup corn oil
10 bunches minced fresh spinach
8 ounces medium dice fresh tomatillos
4 ounces diced green chiles
2 tablespoons minced garlic
1 tablespoon dried oregano
1 cup unsalted chicken stock
2 cups sour cream

HEAT OIL IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND COOK UNTIL TENDER
ADD SPINACH, TOMATILLOS, CHILES, GARLIC, AND OREGANO
COVER AND SIMMER FOR 5 MINUTES, STIRRING OCCAISIONALLY
PUREE IN A FOOD PROCESSOR, UNTIL SMOOTH
RETURN TO SAUCEPAN, OVER A MEDIUM FLAME
STIR IN STOCK
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNCOVERED FOR 10 MINUTES
REMOVE FROM HEAT, STIR IN SOUR CREAM
SERVE WARM OR AT ROOM TEMPERATURE
COVER AND CHILL TO STOR

Nutrition Facts
Amount Per Serving: Calories 304 - Calories from Fat 240
Percent Total Calories From: Fat 79%, Protein 7%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 6g, Cholesterol 23mg, Sodium 434mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 5178 units, Vitamin C 39 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Salsa Verde Nueva

12 servings

1 pound diced canned or fresh tomatillo
1/4 cup minced cilantro
1/2 cup medium dice white onion
3 tablespoons minced hot chiles
1/4 cup minced scallions
3 to 2 tablespoons strained fresh lemon juice
kosher salt

BLANCH TOMATILLOS IN WATER TO COVER FOR 12 MINUTES, UNTIL TENDER, DRAIN
CORE AND MINCE TOMATILLOS
COMBINE TOMATILLOS, CILANTRO, ONIONS, CHILES, AND SCALLIONS ADD LEMON JUICE TO TASTE
COVER AND CHILL UP TO 8 HOURS
ADD SALT TO TASTE JUST BEFORE SERVING
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 16 - Calories from Fat 1
Percent Total Calories From: Fat 6%, Protein 16%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 137mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 187 units, Vitamin C 11 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sambaizu Sauce

8 servings

5 tablespoons rice vinegar
5 tablespoons dashi
1/2 cup sugar
4 teaspoons soy sauce
1/4 teaspoon kosher salt
1/8 teaspoon msg

COMBINE VINEGAR, DASHI, SUGAR, SOY, AND SALT IN A SMALL SAUCEPAN, OVER MEDIUM FLAME
SPRINKLE WITH MSG
HEAT AND STIR TO A BOIL
REMOVE FROM HEAT AND COOL TO ROOM TEMPERATURE
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 54 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 2%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 331mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sambal - Hot Chile Sauce

12 servings

3 tablespoons crushed red chiles
3 tablespoons pureed garlic
1/4 cup peanut oil
1/2 teaspoon shrimp paste
1/4 cup minced scallions
2 tablespoons strained fresh lime juice

HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD CHILES AND GARLIC
HEAT AND STIR FOR 2-3 MINUTES, UNTIL FRAGRANT
STIR IN REMAINING INGREDIENTS
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT, COOL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 55 - Calories from Fat 42
Percent Total Calories From: Fat 77%, Protein 4%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 1mg, Sodium 6mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 971 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Satay Peanut Sauce

10 servings

1 tablespoon peanut oil
1/2 cup shelled raw peanuts
1 cup finely minced onion
2 tablespoons seeded finely minced jalapeno chiles
1 tablespoon very finely minced fresh ginger root
3 tablespoons medium dice garlic
1/4 cup peanut butter
1/2 cup canned coconut cream
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon strained fresh lime juice
1/4 cup rice wine
1/4 cup strained fresh orange juice
3 tablespoons prepared enchilada sauce

HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD PEANUTS AND ONIONS
HEAT AND STIR UNTIL GOLDEN
REMOVE FROM HEAT, COOL
TRANSFER TO A FOOD PROCESSOR
PROCESS TO A COARSE PASTE
ADD REMAINING INGREDIENTS, PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 1-96 HOURS
PLACE INTO A SMALL SAUCEPAN, OVER A MEDIUM-LOW FLAME
HEAT AND STIR FOR 5-10 MINUTES UNTIL THOROUGHLY HEATED SERVE WARM, WITH GRILLED MEAT, POULTRY, OR SEAFOO

Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 112
Percent Total Calories From: Fat 68%, Protein 11%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 0mg, Sodium 148mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 89 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Satiny Honey Mustard

1 servings

2 teaspoons margarine or unsalted butter
1 teaspoon cornstarch
1/4 teaspoon turmeric
1/2 cup honey
1/4 cup vinegar
3 tablespoons prepared mustard

HEAT BUTTER IN A SAUCEPAN, OVER A LOW FLAME
COMBINE CORNSTARCH AND VINEGAR-MIX WELL
ADD TO BUTTER-MIX WELL
ADD TURMERIC-MIX WELL
ADD HONEY AND MUSTARD
HEAT AND STIR FOR 3-4 MINUTES
REMOVE FROM HEAT AND COOL
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 686 - Calories from Fat 87
Percent Total Calories From: Fat 13%, Protein 2%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 21mg, Sodium 574mg, Total Carbohydrate 147g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 289 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Sauce Belmont

6 servings

3 tablespoons unsalted butter
1/4 cup catsup
1 tablespoon strained fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon liquid hot pepper sauce
1/4 teaspoon freshly ground nutmeg
1/4 kosher salt
1/4 teaspoon black pepper
2 tablespoons dry white wine

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REMOVE FROM HEAT
SERVE HOT, AS A PRESENTATION SAUCE FOR MEAT LOAF OR GRILLED BEE

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 55
Percent Total Calories From: Fat 76%, Protein 2%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 170mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 321 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sauce Charcuterie

25 servings

4 ounces minced onions
1 ounce unsalted butter
1 cup dry white wine
1 quart demiglaze
1 tablespoon dry mustard
1 teaspoon strained fresh lemon juice
2 ounces dill pickle, cut into julienne strips

SOFTEN ONIONS IN BUTTER
ADD WINE AND HEAT TO REDUCE BY TWO-THIRDS
ADD DEMIGLAZE AND SIMMER FOR 10 MINUTES
STRAIN THROUGH A CHINOIS
DISSOLVE MUSTARD IN LEMON JUICE
STIR INTO STRAINED SAUCE, MIX WELL
KEEP WARM
GARNISH WITH JULIENNE PICKLE
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 39 - Calories from Fat 19
Percent Total Calories From: Fat 49%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 247mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 43 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sauce Chasseur

25 servings

6 ounces sliced mushrooms
2 ounces minced shallots
2 ounces unsalted butter
1 cup dry white wine
1 quart demiglaze
8 ounces medium dice tomato concasse
2 tablespoons minced flat-leaf parsley

SAUTE MUSHROOMS AND SHALLOTS IN BUTTER FOR 5 MINUTES, UNTIL MUSHROOMS GIVE UP THEIR MOISTURE AND REDUCED SOMEWHAT ADD WHITE WINE AND HEAT TO REDUCE BY THREE-FOURTHS
ADD DEMIGLAZE AND TOMATOES, SIMMER FOR 5 MINUTES
KEEP WARM
STIR IN MINCED PARSLEY
SERVE WARM

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 26
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 426 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sauce Diable

25 servings

8 ounces dry white wine
4 ounces minced shallots
1/2 teaspoon crushed peppercorns
1 quart demiglaze
cayenne

COMBINE WINE, SHALLOTS, AND PEPPERCORNS IN A SAUCEPOT, OVER A MEDIUM FLAME
HEAT TO REDUCE BY TWO-THIRDS
STIR IN DEMIGLAZE AND SIMMER FOR 20 MINUTES
ADD CAYENNE TO TASTE
STRAIN THROUGH A CHINOIS
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 30 - Calories from Fat 9
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 218mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 584 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sauce Lyonnaise

25 servings

4 ounces minced onions
2 ounces unsalted butter
1/2 cup white wine vinegar
1 quart demiglaze

SAUTE ONIONS IN BUTTER, UNTIL GOLDEN
ADD VINEGAR AND HEAT TO REDUCE BY HALF
ADD DEMIGLAZE AND SIMMER FOR 10 MINUTES
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 39 - Calories from Fat 26
Percent Total Calories From: Fat 66%, Protein 6%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 218mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 69 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sauce Moutarde

4 servings

2 eggs
1/2 teaspoon liquid hot pepper sauce
8 tablespoons medium dice, chilled unsalted butter
1/4 cup strained fresh lemon juice
1 tablespoon Dijon mustard
kosher salt
pepper

COMBINE EGGS AND PEPPER SAUCE IN A HEAVY SAUCEPAN
HEAT 1-INCH OF WATER TO A SIMMER IN A LARGE SKILLET, OVER A MEDIUM FLAME
BEAT THE EGGS OFF OF THE HEAT
CUT BUTTER INTO 6 PIECES, ADD 2 PIECES TO THE SAUCEPAN
SET THE SAUCEPAN INTO THE SKILLET OF SIMMERING WATER
GENTLY HEAT AND WHISK, UNTIL BUTTER JUST MELTS, DO NOT OVERHEAT
WHISK IN REMAINING BUTTER, 1 PIECE AT A TIME
HEAT AND WHISK UNTIL THICKENED
REMOVE FROM HEAT
STIR IN LEMON JUICE AND MUSTARD
SEASON TO TASTE WITH SALT AND PEPPER
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 255 - Calories from Fat 232
Percent Total Calories From: Fat 91%, Protein 6%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 168mg, Sodium 420mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1031 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Sauce Piquante

25 servings

4 ounces minced shallots
4 ounces dry white wine
4 ounces white vinegar
1 quart demiglaze
2 ounces capers
2 ounces brunoise dill pickle
1 tablespoon minced flat-leaf parsley
1/2 teaspoon minced fresh tarragon

COMBINE SHALLOTS, WINE, AND VINEGAR IN A SAUCEPOT, OVER A MEDIUM FLAME
HEAT TO REDUCE BY TWO-THIRDS
ADD DEMIGLAZE AND SIMMER FOR 10 MINUTES
ADD CAPERS, DILL PICKLE, PARSLEY, AND TARRAGON-MIX WELL
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 28 - Calories from Fat 10
Percent Total Calories From: Fat 34%, Protein 9%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 266mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 585 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sauce Robert

25 servings

4 ounces minced onions
1 ounce unsalted butter
1 cup dry white wine
1 quart demiglaze
1 tablespoon dry mustard
1 teaspoon strained fresh lemon juice

SOFTEN ONIONS IN BUTTER
ADD WINE AND HEAT TO REDUCE BY TWO-THIRDS
ADD DEMIGLAZE AND SIMMER FOR 10 MINUTES
STRAIN THROUGH A CHINOIS
DISSOLVE MUSTARD IN LEMON JUICE
STIR INTO STRAINED SAUCE-MIX WELL
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 39 - Calories from Fat 19
Percent Total Calories From: Fat 50%, Protein 7%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 218mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 36 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Savory Coconut Sauce

4 servings

1/2 cup finely diced onion
2 tablespoons seeded diced green chiles
1 tablespoon pureed fresh ginger root
1 tablespoon pureed garlic
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon finely ground fennel seed
1/8 teaspoon kosher salt
1 cup coconut cream
1/2 cup water
2 tablespoons strained fresh lime juice

COMBINE ONIONS, CHILES, GINGER, GARLIC, CURRY POWDER, CINNAMON, CLOVES, FENNEL, SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
ADD REMAINING INGREDIENTS
CONTINUE TO STIR FOR 5 MINUTES, UNTIL WELL BLENDED
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 233 - Calories from Fat 188
Percent Total Calories From: Fat 81%, Protein 5%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 18g, Cholesterol 0mg, Sodium 133mg, Total Carbohydrate 8g, Dietary Fiber 3g, Sugars 0g, Protein 3g, Vitamin A 31 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Savory Hot Horseradish Sauce

8 servings

3 tablespoons unsalted butter
1 teaspoon flour
1/4 cup vinegar
1/4 cup unsalted beef stock
3 tablespoons refrigerated prepared horseradish
1 tablespoon prepared mustard
3 tablespoons brown sugar
1 beaten egg yolk

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 2 MINUTES
WHISK IN VINEGAR, BROTH, HORSERADISH, AND MUSTARD-MIX WELL ADD BROWN SUGAR, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
ADD 1 TABLESPOON HEATED MIXTURE TO EGG YOLKS-MIX WELL
ADD YOLK MIXTURE BACK INTO SAUCE MIXTURE-MIX WELL
PLACE OVER A MEDIUM FLAME
HEAT AND STIR JUST TO A BOIL
REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 64 - Calories from Fat 45
Percent Total Calories From: Fat 71%, Protein 4%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 37mg, Sodium 56mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 202 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Savory Remoulade Sauce

16 servings

2 egg yolks
1/4 cup peanut oil
1/2 cup small dice celery
1/2 cup minced scallions
1/4 cup minced flat-leaf parsley
1/4 cup refrigerated prepared horseradish
1/4 lemon, seeds removed
1 whole bay leaf
2 tablespoons spicy brown mustard
2 tablespoons catsup
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon cider vinegar
1 tablespoon liquid hot pepper sauce
1 tablespoon minced garlic

PLACE YOLKS IN A FOOD PROCESSOR
PROCESS FOR 2 MINUTES
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
ADD REMAINING INGREDIENTS
PROCESS UNTIL LEMON RIND IS COMPLETELY CHOPPED
COVER AND CHILL FOR 4-24 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 38
Percent Total Calories From: Fat 77%, Protein 6%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 26mg, Sodium 72mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 133 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Scallion-Soy Bbq Sauce

8 servings

1/4 * cup MINCED scallions
1/3 * cup soy sauce
2 * tablespoon white wine
2 * tablespoon catsup
1 * tablespoon peanut oil
1 * teaspoon Worcestershire sauce

COMBINE INGREDIENTS-MIX WELL USE AS A BASTE OR DIPPING SAUCE FOR SKEWERED CHICKEN OR BEE

Nutrition Facts
Amount Per Serving: Calories 34 - Calories from Fat 15
Percent Total Calories From: Fat 45%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 38mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sea Butter Cream Sauce

5 servings

1/2 pound unsalted butter
1/4 cup finely minced onion
3 tablespoons flour
1 cup shrimp or crab-based fish stock
1 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon cayenne
3/4 pound peeled and deveined prawn
1/2 pound picked lump crabmeat

SAUTE ONIONS IN HALF THE BUTTER FOR 1 MINUTE, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL SMOOTH
HEAT AND STIR FOR 1 MINUTE, OVER A MEDIUM-LOW FLAME
BRING STOCK TO BOIL IN A LARGE SAUCEPAN, OVER A HIGH FLAME STIR IN ROUX AND THE REMAINING BUTTER
HEAT AND STIR TO MELT BUTTER
STIR IN CREAM, SALT, AND CAYENNE
LOWER FLAME TO MEDIUM
STIR IN SHRIMP AND CRAB
HEAT AND STIR GENTLY FOR 1-2 MINUTES, UNTIL SHRIMP ARE PLUMP AND PINK
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 655 - Calories from Fat 533
Percent Total Calories From: Fat 81%, Protein 14%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 59g, Saturated Fat 36g, Cholesterol 332mg, Sodium 690mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 2428 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Seafood Louis Dressing

4 servings

1/4 teaspoon dry mustard
1 tablespoon strained fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 cup olive oil
1/3 cup mayonnaise
1/3 cup chili sauce
2 teaspoons finely snipped chives
2 teaspoons minced fresh tarragon

COMBINE MUSTARD, LEMON JUICE, AND WORCESTERSHIRE SAUCE-MIX WELL
WHISK IN OIL, UNTIL SLIGHTLY THICKENED
STIR IN REMAINING INGREDIENTS
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED

Nutrition Facts
Amount Per Serving: Calories 262 - Calories from Fat 256
Percent Total Calories From: Fat 98%, Protein 0%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 5g, Cholesterol 7mg, Sodium 113mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2061 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sesame-Hoisin Duck Sauce

4 servings

1/4 cup hoisin sauce
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon sugar

COMBINE INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 29 - Calories from Fat 5
Percent Total Calories From: Fat 17%, Protein 5%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 418mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 19 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sesame-Plum Duck Sauce

4 servings

1/4 cup plum sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil

COMBINE INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 28 - Calories from Fat 5
Percent Total Calories From: Fat 18%, Protein 4%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 261mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 18 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sherry Sauce

12 servings

1 egg yolk
1/4 cup catsup
3 tablespoons finely minced scallions
2 tablespoons dry sherry
1 teaspoon creole mustard
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon liquid hot pepper sauce
1/2 cup peanut oil

COMBINE YOLK, CATSUP, SCALLIONS, SHERRY, MUSTARD, SALT, PEPPER, AND PEPPER SAUCE IN A FOOD PROCESSOR
PROCESS FOR 1 MINUTE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM PROCESS FOR 1 MINUTE, UNTIL SMOOTH AND THICKENED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 85
Percent Total Calories From: Fat 91%, Protein 2%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 17mg, Sodium 115mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 83 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Shrimp Butter

2 servings

1 pound unsalted butter
1/2 pound shrimp, including heads and shells

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE, SCRAPING SIDES OFTEN
FORCE THROUGH A FINE SIEVE TO REMOVE SHELLS
FORM INTO A 1-INCH DIAMETER LOG
WRAP IN PLASTIC AND CHILL UNTIL FIRM
CUT INTO 1/4-INCH SLICES
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 1773 - Calories from Fat 1670
Percent Total Calories From: Fat 94%, Protein 6%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 186g, Saturated Fat 115g, Cholesterol 719mg, Sodium 279mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 7197 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Shrimp Buttercream Sauce

2 servings

1/3 cup unsalted butter
2 tablespoons flour
1/2 cup pureed eggplant
1/4 cup minced onion
1 cup shrimp stock
3/4 teaspoon kosher salt
1/2 teaspoon cayenne
1/4 teaspoon seeded crushed red chiles
1/2 cup heavy cream
12 shelled and deveined large prawns

HEAT TWO-THIRDS THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY AND REMOVE FROM HEAT
HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS AND EGGPLANT PUREE
HEAT AND STIR FOR 2-3 MINUTES
STIR IN STOCK AND BRING TO THE BOIL
STIR IN SALT, CAYENNE, RED PEPPER FLAKES, AND ROUX
HEAT AND STIR FOR 4-5 MINUTES, OVER A MODERATELY-HIGH FLAME ADD CREAM, HEAT AND STIR FOR 1-2 MINUTES
ADD SHRIMP, HEAT AND STIR FOR 1-2 MINUTES, UNTIL PINK
REMOVE FROM HEAT
KEEP WARM IN A BAIN MARIE
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 640 - Calories from Fat 490
Percent Total Calories From: Fat 77%, Protein 16%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 33g, Cholesterol 365mg, Sodium 1129mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 2623 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Sicilian Dipping Sauce

4 servings

1 cup tomato concasse
1/3 cup minced onion
1/4 cup minced red bell pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil
3/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt, to taste
1/4 teaspoon freshly ground black pepper, to taste

COMBINE TOMATOES, ONIONS, AND BELL PEPPERS IN A BOWL
IN ANOTHER BOWL WHISK TOGETHER VINEGAR, OLIVE OIL, RED PEPPER FLAKES, AND BLACK PEPPER
POUR OVER TOMATO MIXTURE-TOSS LIGHTLY TO MIX
LET STAND FOR 30 MINUTES
ADD SALT AND ADDITIONAL PEPPER, TO TASTE
SERVE LIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 143 - Calories from Fat 123
Percent Total Calories From: Fat 86%, Protein 2%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 79mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 890 units, Vitamin C 24 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Simmered Bbq Sauce

8 servings

8 ounces tomato sauce
2 teaspoons chile powder
1/3 cup Worcestershire sauce
2 tablespoons strained fresh lemon juice
1/4 cup minced onion
3 tablespoons brown sugar
2 tablespoons minced garlic
2 cups unsalted beef stock
2 tablespoons unsalted butter
1 tablespoon paprika
1 teaspoon dry mustard
1/4 cup vinegar
1 cup beer
1/2 teaspoon liquid hot pepper sauce

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES, STIRRING OFTEN
USE AS A MOP OR DUN

Nutrition Facts
Amount Per Serving: Calories 83 - Calories from Fat 31
Percent Total Calories From: Fat 37%, Protein 9%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 399mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1086 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Skordalia Sauce

4 servings

1/4 cup minced garlic
1 teaspoon kosher salt
1 slice white bread, crusts removed
3/4 cup olive oil
1 beaten egg
2 tablespoons strained fresh lemon juice
2 tablespoons finely chopped pistachios

COMBINE GARLIC AND SALT IN A MORTAR
GRIND TOGETHER WITH A PESTLE TO MIX WELL
COMBINE GARLIC MIXTURE, BREAD, 1/4 CUP OLIVE OIL, AND EGGS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
WITH MACHINE RUNNING, ADD REMAINING OIL IN A THIN-STEADY STREAM
ADD LEMON JUICE AND PROCESS UNTIL SMOOTH
STIR IN PISTACHIOS
SERVE AT ROOM TEMPERATURE, WITH SEAFOO

Nutrition Facts
Amount Per Serving: Calories 459 - Calories from Fat 396
Percent Total Calories From: Fat 86%, Protein 4%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 6g, Cholesterol 53mg, Sodium 642mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 90 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Smoky Bbq Sauce from Hell

16 servings

1 cup minced onion
4 tablespoons corn oil
1 teaspoon liquid smoke
1/4 cup cider vinegar
1/4 cup packed light brown sugar
1/2 cup strained fresh lemon juice
2 cups tomato paste
1/4 cup Worcestershire sauce
1 teaspoon prepared mustard
2 tablespoons beef base
1 cup water
1 teaspoon chile powder
3 to 2 tablespoons cayenne
1 tablespoon cornstarch, mixed with an equal amount cold water

HEAT OIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE UNTIL LIGHTLY BROWNED
ADD REMAINING INGREDIENTS, EXCEPT CORNSTARCH MIXTURE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES THICKEN WITH CORNSTARCH MIXTURE AS NEEDED
USE AS A MOP OR DUN

Nutrition Facts
Amount Per Serving: Calories 83 - Calories from Fat 35
Percent Total Calories From: Fat 42%, Protein 8%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 119mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1062 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Sofrito

8 servings

3/4 cup peanut oil
1 cup seeded, medium dice bell pepper
1 cup seeded, medium dice mild green chiles
3 cups medium dice onions
1/3 cup minced garlic
8 sprigs cilantro
1 teaspoon oregano
1 cup small dice baked ham
1/4 teaspoon annato or powdered saffron

COMBINE ONE-THIRD PEANUT OIL, BELL PEPPERS, CHILES, ONIONS, GARLIC, CILANTRO, AND OREGANO IN A FOOD PROCESSOR
PROCESS TO FINELY CHOP
ADD THE HAM, PULSE TO MIX WELL
HEAT REMAINING OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME SPRINKLE WITH POWDERED SAFFRON OR ANNATO SEEDS
ADD THE PUREED MIXTURE-MIX WELL
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 12-15 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT, COOL
COVER AND CHILL UNTIL NEEDED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 205
Percent Total Calories From: Fat 78%, Protein 7%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 7mg, Sodium 222mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 754 units, Vitamin C 35 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Soubise Sauce

50 servings

8 ounces clarified unsalted butter
8 ounces bread flour
4 quarts milk
1 peeled onion
1 whole clove
1 whole bay leaf
kosher salt
nutmeg
white pepper
1 pound small dice onion
2 ounces unsalted butter

HEAT BUTTER IN A LARGE SKILLET, OVER A LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT TO COOL SLIGHTLY
IN A SAUCEPAN, SCALD THE MILK SLIGHTLY
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
PLACE OVER A MODERATE FLAME
HEAT AND STIR TO A BOIL, REDUCE HEAT TO A SIMMER
IMPALE THE BAY LEAF TO THE ONION WITH THE CLOVE
ADD TO THE SAUCE AND SIMMER FOR 15 MINUTES, STIRRING OFTEN SAUTE ONIONS IN BUTTER, WITHOUT BROWNING
ADD TO SAUCE AND SIMMER FOR 15 MINUTES
ADD HOT MILK AS NEEDED TO ADJUST THE CONSISTENCY
SEASON VERY LIGHTLY WITH SALT, NUTMEG, AND WHITE PEPPER FORCE THROUGH A CHINOIS OR FINE STRAINER
TOP WITH MELTED BUTTER TO KEEP A SKIN FROM FORMING
KEEP WARM IN A BAIN MARIE OR COOL QUICKLY IN ICE OR A VENTED WATER BATH AND CHILL
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 112 - Calories from Fat 66
Percent Total Calories From: Fat 59%, Protein 12%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 5g, Cholesterol 23mg, Sodium 63mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 275 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Sour Cream Sauce

1 servings

8 ounces onions, brunoise
2 ounces unsalted butter
2 ounces dry white wine
5 cups sour cream
strained fresh lemon juice
cayenne
kosher salt
white pepper

SAUTE THE ONIONS IN BUTTER UNTIL GOLDEN
ADD THE WINE, AND HEAT UNTIL REDUCED BY THREE-FOURTHS
STIR IN SOUR CREAM AND SIMMER FOR 10 MINUTES, OR TO DESIRED CONSISTENCY
SEASON TO TASTE WITH A FEW DROPS OF LEMON JUICE, CAYENNE, SALT, AND WHITE PEPPER
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 3148 - Calories from Fat 2668
Percent Total Calories From: Fat 85%, Protein 5%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 296g, Saturated Fat 118g, Cholesterol 583mg, Sodium 1662mg, Total Carbohydrate 72g, Dietary Fiber 2g, Sugars 0g, Protein 38g, Vitamin A 7541 units, Vitamin C 26 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Sour Cream-Horseradish Dip

5 servings

1 cup sour cream
3 tablespoons prepared horseradish
1/4 teaspoon kosher salt
1/8 teaspoon paprika

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

Nutrition Facts
Amount Per Serving: Calories 108 - Calories from Fat 90
Percent Total Calories From: Fat 84%, Protein 6%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 18mg, Sodium 145mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 250 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Southern Chutney

16 servings

4 cups vinegar
2 cups pitted mangoes
4 cups peeled, cored, diced apples
2 cups light brown sugar
2 tablespoons seeded, finely minced hot chiles
1 cup white or golden seedless raisins
1 cup finely minced candied ginger
1 cup finely slivered, candied lemon zest
2 tablespoons minced garlic
1/4 cup mustard seed
2 teaspoons kosher salt
2 teaspoons powdered sugar

HEAT VINEGAR IN A SAUCEPOT, OVER A MEDIUM FLAME
BRING TO A BOIL, ADD MANGOES AND APPLES
RETURN TO THE BOIL, REDUCE HEAT, AND SIMMER UNTIL FRUIT HAS SOFTENED
ADD BROWN SUGAR, CHILES, RAISINS, GINGER, LEMON ZEST, AND GARLIC-MIX WELL
ADD MUSTARD SEEDS, SLAT, AND POWDERED SUGAR-MIX WELL
HEAT AND STIR FOR 15-20 MINUTES, UNTIL THOROUGHLY BLENDED PROCESS TO SEAL IN CANNING JARS
OR COVER AND CHILL FOR UP TO 4 DAYS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 208 - Calories from Fat 10
Percent Total Calories From: Fat 5%, Protein 3%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 327mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 857 units, Vitamin C 22 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Southwest Relish

12 servings

1 cup cored, small dice tomatillo
3/4 cup medium dice tomato concasse
3/4 cup seeded, small dice green bell pepper
3/4 cup seeded, small dice red bell pepper
3/4 cup seeded, small dice yellow bell pepper
1/4 cup toasted pine nuts
2 tablespoons minced garlic
1 tablespoon minced fresh sage
1 tablespoon strained fresh lemon juice
1/4 teaspoon kosher salt

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL 1-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 16
Percent Total Calories From: Fat 44%, Protein 10%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 861 units, Vitamin C 37 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Spanish Sauce

25 servings

6 ounces small dice onions
4 ounces small dice green bell peppers
1 tablespoon minced garlic
2 ounces olive oil
4 ounces sliced mushrooms
1 quart tomato sauce
kosher salt
black pepper
liquid hot pepper sauce

LIGHTLY SAUTE ONIONS, BELL PEPPER, AND GARLIC IN OLIVE OIL TO SOFTEN WITHOUT BROWNING
ADD SLICED MUSHROOMS AND SAUTE UNTIL THEY GIVE UP THEIR MOISTURE
ADD TOMATO SAUCE-MIX WELL
SEASON TO TASTE WITH SALT, BLACK PEPPER, AND PEPPER SAUCE
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 41 - Calories from Fat 21
Percent Total Calories From: Fat 52%, Protein 8%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 279mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 405 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Spicy Bbq Sauce

12 servings

2 tablespoons peanut oil
1 cup small dice onion
2 tablespoons minced garlic
1 cup tomato sauce
1/2 cup catsup
1/2 cup red wine vinegar
1/3 cup strained fresh lemon juice
1/4 cup Worcestershire sauce
3/4 cup brown sugar
3 to 2 tablespoons chile powder
2 tablespoons ground celery seed
1 teaspoon ground cumin
1/2 teaspoon liquid smoke

HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND GARLIC, HEAT AND STIR FOR 5-6 MINUTES
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES
USE AS A BASTING SAUCE OR DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 26
Percent Total Calories From: Fat 26%, Protein 5%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 267mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 651 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Spicy Brown Mustard

8 servings

2 tablespoons whole mustard seed
1/4 cup red wine vinegar
2 tablespoons dry mustard
1/4 cup water
1 teaspoon prepared horseradish
1/8 teaspoon ground turmeric
1/8 teaspoon ground cloves
1 tablespoon brown sugar
1/4 cup dry red wine

COMBINE MUSTARD SEED AND VINEGAR IN A BLENDER
PROCESS TO A PASTE
ALLOW TO REST FOR 5 MINUTES
COMBINE WINE, DRY MUSTARD, WATER, HORSERADISH, TURMERIC, CLOVES, BROWN SUGAR, AND VINEGAR MIXTURE IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR, FOR 8 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT, AND ALLOW TO COOL
COVER AND CHILL FOR UP TO 1 WEEK
ALLOW TO STAND 60-90 MINUTES AT ROOM TEMPERATURE BEFORE SERVING
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 39 - Calories from Fat 17
Percent Total Calories From: Fat 44%, Protein 17%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 8 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Spicy Cheddar Sauce

8 servings

1/4 cup unsalted butter
1/4 cup flour
3 cups milk
1 teaspoon kosher salt
1/2 teaspoon liquid hot pepper sauce
1/4 teaspoon ground cumin
2 cups finely grated cheddar cheese
4 ounces diced pimientos
4 ounces diced green chiles
1 cup sliced black olives

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, UNTIL BUBBLY
REMOVE FROM HEAT
GRADUALLY WHISK IN MILK
RETURN TO FLAME, HEAT AND WHISK UNTIL THICKENED
STIR IN SALT, PEPPER SAUCE, AND CUMIN
HEAT AND STIR FOR 1 MINUTE
STIR IN REMAINING INGREDIENTS
HEAT AND STIR FOR 1 MINUTE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 268 - Calories from Fat 183
Percent Total Calories From: Fat 68%, Protein 16%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 12g, Cholesterol 58mg, Sodium 847mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1172 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Spicy Cocktail Sauce

8 servings

1/4 cup catsup
1/2 cup chili sauce
1 teaspoon
2 tablespoons strained fresh lemon juice
1/2 teaspoon very finely grated lemon zest
2 tablespoons prepared horseradish
1 teaspoon very finely minced garlic

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2 HOUR TO 4 DAY

Nutrition Facts
Amount Per Serving: Calories 18 - Calories from Fat 2
Percent Total Calories From: Fat 9%, Protein 9%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 99mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1633 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Spicy Dipping Sauce

8 servings

2 teaspoons minced garlic
1 tablespoon rice wine
1 teaspoon chile paste
1/4 teaspoon crushed red chiles
1 tablespoon chili sauce
2 tablespoons sesame oil
1 teaspoon sugar
1 tablespoon minced scallions
2 tablespoons unsalted chicken stock
1 tablespoon minced fresh ginger root
2 tablespoons soy sauce

COMBINE INGREDIENTS IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A LIGHT BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL FOR UP TO 4 DAYS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 31
Percent Total Calories From: Fat 77%, Protein 4%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 281mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 187 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Spicy Mustard Sauce

2 servings

1 tablespoon Major Grey chutney
1 tablespoon Dijon mustard
1 teaspoon room temperature unsalted butter
1 teaspoon vinegar
1/4 teaspoon strained fresh lime juice
1/4 teaspoon cayenne
1/8 teaspoon kosher salt

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
COVER AND CHILL FOR 1-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 47 - Calories from Fat 22
Percent Total Calories From: Fat 47%, Protein 4%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 338mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 185 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Spicy Pineapple Dip

8 servings

1 teaspoon low-sodium beef bouillon powder
3/4 cup boiling water
14 ounces undrained crushed pineapple
1/4 cup finely ground gingersnap
2 tablespoons rice vinegar
1/8 teaspoon white pepper
1/8 teaspoon ground cloves, to taste

COMBINE BOUILLON AND HOT WATER IN A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL WELL COMBINED
ADD PINEAPPLE, GINGERSNAPS, AND VINEGAR-MIX WELL
SEASON TO TASTE WITH WHITE PEPPER AND CLOVES
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 48 - Calories from Fat 5
Percent Total Calories From: Fat 10%, Protein 4%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 33mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 24 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Spicy Red Chile Sauce

16 servings

1/2 cup pure hot chile powder
2 tablespoons pureed garlic
1 teaspoon kosher salt
1/4 teaspoon ground oregano
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
3 cups unsalted beef stock
3 tablespoons corn oil
1 cup tomato sauce

COMBINE CHILE POWDER, GARLIC, SALT, OREGANO, CUMIN, CINNAMON, AND TOMATO SAUCE IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
GRADUALLY MIX IN A SMALL AMOUNT OF BROTH, UNTIL SMOOTH COMBINE REMAINING BROTH AND OIL IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REMOVE FROM HEAT
WITH FOOD PROCESSOR RUNNING, ADD 2 CUPS BROTH MIXTURE IN A THIN-STEADY STREAM
PROCESS UNTIL SMOOTH
HEAT REMAINING BROTH TO A BOIL
WITH FOOD PROCESSOR RUNNING, ADD REMAINING BROTH IN A THIN-STEADY STREAM
PROCESS UNTIL SMOOTH
COVER AND CHILL FOR 1-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 45 - Calories from Fat 26
Percent Total Calories From: Fat 59%, Protein 11%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 394mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2074 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContents

Spicy Remoulade Sauce

8 servings

2 cups minced scallions
3/4 cup Dijon mustard
1/2 cup mild sweet mustard
1 tablespoon chile oil
1/3 cup refrigerated prepared horseradish
1/3 cup catsup
1/4 cup Hungarian paprika
1/2 cup olive oil
6 bay leaves
2 tablespoons finely minced garlic
3 cups small dice celery
1 cup minced flat-leaf parsley
2 lemons, seeded, trimmed, and finely diced
liquid hot pepper sauce, to taste
strained fresh lemon juice

COMBINE SCALLIONS, MUSTARDS, CHILE OIL, HORSERADISH, CATSUP, PAPRIKA, OLIVE OIL, BAY LEAVES, AND GARLIC IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
COMBINE PUREE, CELERY, PARSLEY, AND CHOPPED LEMONS IN A LARGE BOWL-MIX WELL
SEASON TO TASTE WITH TABASCO SAUCE, LEMON JUICE, AND SALT CHILL FOR 1-2 HOURS
ADJUST SEASONINGS AS NECESSARY
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 246 - Calories from Fat 165
Percent Total Calories From: Fat 67%, Protein 7%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 931mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 2842 units, Vitamin C 29 units, Calcium 0 units, Iron 4 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.