Category: Sauces

Apple Barbecue Sauce

This is a work in progress…

img14748-768x512INGREDIENTS
2 cans (6-oz ea) tomato paste
3 cups apple juice
1/2 cup pineapple juice
1/4 cup apple sauce
1 1/2 cups brown sugar
2 tbsp molasses
1 1/2 tsp salt
2 tbsp Worcestershire sauce
2 tbsp vinegar
2 tsp lemon juice
1 tbsp chili sauce (1 tsp Chipotle Chili Powder)
2 tsp liquid smoke
2 tsp garlic powder
1 tsp mustard powder
1/2 tsp onion powder
2 tsp Tahitian vanilla
1/2 tsp ginger powder
1/2 tsp galangal (or more ginger powder)
(1 tbsp honey)


DIRECTIONS
In a saucepan, combine all ingredients and simmer until reduced to desired consistency.

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Chili Barbeque Sauce

2 cup apple sauce
2 cans (220g each) El Pato jalapeño sauce
3/4 cup ketchup
2 tbsp chicken Better than Bouillon
1 tbsp oregano
1 tbsp liquid smoke
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp cinnamon

Combine all ingredients and heat thoroughly.

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Dr Pepper Barbecue Sauce

imageINGREDIENTS
1 bottle (20-oz) Dr Pepper
2 cups ketchup
1 cup brown sugar
1/4 cup honey
1/4 cup vinegar
1 Tbsp Worcestershire sauce
1 tsp chipotle chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ginger powder
1/4 tsp galanga powder (or substitute an additional 1/4 tsp ginger)


DIRECTIONS
Combine all ingredients and boil until thickened.  Root beer or cola could be substituted for Dr Pepper.

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Honey Barbecue Sauce

2 1/2 cups ketchup
1 1/2 cup honey
1 cup apple sauce
1/4 cup ketjap
3 tbsp Dijon mustard
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
1⁄2 tsp ground ginger
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1/8 ground cloves
1⁄8 tsp cayenne pepper
2 tsp balsamic vinegar

Combine all ingredients in a saucepan. Heat to boiling; simmer for 5 minutes.

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Peanut Sauce

I learned to love peanut sauce (pindasaus) while living in The Netherlands.  An Indonesian meal just isn’t right without it!  This delicious sauce is a favorite of every member of our family.  We use it most often to smother skewers of chicken (Satay Ajam) or pork (Satay Babi), over vegetables (Gado Gado), or with mayonnaise and diced onions to top frites (Patatje Oorlog).  There are two kinds of people in the world; those who love peanut sauce, and those who haven’t eaten it often enough to crave it… yet!   


INGREDIENTS
1⁄2 cup peanut butter
1⁄2 tsp garlic
1 tbsp lemon juice
1 tbsp ketjap manis (sweet soy sauce)
1 can (14 oz) coconut milk
3 tbsp brown sugar
1⁄8 tsp hot curry powder
1⁄4 tsp sambal oelek (or to taste)


DIRECTIONS
In saucepan, melt peanut butter; add garlic. Heat until texture is creamy. Add lemon juice and ketjap manis. Sauce will become quite thick. Stir in coconut milk, brown sugar, curry powder and sambal.

For a slight variation, I will often add a couple of teaspoons of fresh ginger, or even a little lemon grass.

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Taco Sauce

INGREDIENTS
1 can (7.75 oz) El Pato jalapeño sauce
1 can (7.75 oz) El Pato salsa de chile fresco
1 can (7.75 oz) El Pato salsa de tomate con jalapeño
1 can (15 oz) tomato sauce
black pepper


DIRECTIONS
Combine all ingredients

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Hamburger Sauce

1 cup mayonnaise
2 tbsp catchup
1 tbsp chili sauce
1 tsp white vinegar
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
1/2 cup sautéed onions
2 tsp agave sweetener
1 tsp salt
1 tsp ketjap manis

Combine all ingredients.  Refrigerate for several hours before using.

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Pesto

image

2-3 cups fresh basil leaves
4 cloves garlic
3/4 cup parmesan cheese, grated
1/2 cup olive oil
1/4 cup pine nuts

Combine all ingredients in a food processor and process into a paste.

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Apple Cider Syrup

1/2 gal apple cider

In a porcelain-lined dutch oven, heat apple cider over high heat until it comes to a boil; reduce heat to medium-low and simmer for 4-5 hours, stirring occasionally, until cider is reduced to about one cup and reaches a syrupy consistency.  Refrigerate.

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Poestasaus II (Red Shawarma Sauce II)

1 onion, chopped or 1 tbsp onion powder
1 can (28 oz) plum tomatoes
2 cloves garlic
3 tbsp sugar
2 tsp sambal oelek
1 tsp red curry powder
1 to 2 cloves
1 tbsp vinegar

Combine all ingredients and simmer for +/-5 minutes. Cool completely before serving. Great with shawarma burgers.

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Ginger Salmon Glaze

1 tsp onion powder
1 tbsp sambal oelek
1 tbsp hoisin sauce
1 tbsp Better Than Bullion
2 tbsp garlic
2 tbsp ginger, grated
2 tbsp soy sauce
1/3 cup mirin
1/2 cup seasoned rice vinegar

Combine all ingredients and bring to a boil.  Cool to room temperature before using to coat and baste salmon.

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Spicy Tomato Spread

TomatoSpread1 tbsp garlic, minced
1 tbsp fresh ginger, minced
1/4 cup fish sauce
2 jalapeño chiles, stemmed and sliced (remove seeds, if desired)
2 lbs tomatoes, skins removed, cored & chopped into chunks
1 cup sugar
3/4 cup red wine vinegar
2 star anise pods

Combine garlic, ginger, fish sauce, and jalapeños in a food processor; process for +/-15 seconds.  Pour into non-stick sauté pan and add remaining ingredients; bring contents to a boil over high heat.  Reduce heat to medium and simmer for +/-30 minutes.  The sauce is finished when a rubber spatula leaves trail in the sauce (or to desired consistency).  Pour into a jam jar; cool to room temperature and then refrigerate.

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Bleu Cheese Steak Sauce

INGREDIENTS
1/4 cup butter
1 to 2 lbs mushrooms, sliced
1 to 2 yellow onions, sliced
16 oz Alfredo sauce (see recipe or use Bertoli)
6 oz bleu cheese

DIRECTIONS
In a large sauté pan, melt butter; sauté mushrooms and onions.  Add Alfredo and bleu cheese; heat until bleu cheese is fully integrated. Serve over barbecued ribeye steaks.

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White Gravy

White gravy is a Southern staple; no true Southern breakfast is complete without it.  This recipe was learned by watching my mom in the kitchen.  The sage sausage is in homage to my grandma Lena–a true Southern lady.

1 lb sage sausage
1⁄2 gallon milk
1 cube butter
salt & pepper to taste
1⁄3 cup flour (mounded)

Cook sausage. Remove sausage from pan and add butter to sausage drippings. Melt butter and mix in flour. Cook for +/- 3 minutes stirring continually. Add just under 1⁄2 gallon of milk. Raise heat to medium and continue stirring until thickened. Adjust thickness with remaining milk if necessary. Add some sausage back to gravy and serve over biscuits and eggs.

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Tamarind Glaze

1 cup tamarind paste
1⁄4 cup sliced shallots
2 tbsp garlic, chopped
1⁄2 cup lemon grass, sliced
2 kaffir lime leaves
2 Thai bird chillies
1⁄2 cup sugar
1 tbsp whole cumin seed, toasted
2 qts chicken stock
salt & pepper to taste

In a medium, non-reactive sauce pan, combine all ingredients. Simmer lightly for about one hour until the glaze is thick and syrupy; strain and season with salt if necessary.

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Sweet & Sour Sauce

1 cup sugar
1 cup water
1⁄2 cup ketchup
1⁄4 cup rice vinegar
a few drops lemon juice
1 tbsp cornstarch
3 tbsp water

Combine sugar, water, ketchup, vinegar and lemon juice; bring to boil. Dissolve corn starch in water and add to mixture to thicken. Cook until clear. Pour over thinly sliced uncooked bell peppers, onions and pineapple chunks. Serve over rice.

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Salsa Verde Fresca

2 lg fresh tomatoes
2 avocados
1 white onion
6 lg green chilies
1⁄2 bunch cilantro
1⁄4 tsp mexican oregano
1⁄4 tsp salt

Roast chili pods until browned. Remove and cover with a damp cloth until steamed. Peel skins and remove seeds. Dice tomato, avocado, onion and green chili. Chop cilantro. Mix all ingredients in bowl. Sprinkle with oregano and salt.

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Salsa Verde

1 white onion
5 to 6 tomatillos
1 fresh jalapeño
1 bulb fresh garlic
1 bunch cilantro
salt to taste

Cut onion into chunks small enough to fit in food processor. Slice jalapeño in half and remove stem. For milder salsa, remove seeds. Place onion, tomatillos, jalapeño and garlic in boiling water. Boil until the color of the tomatillos changes and vegetables are somewhat softened. Strain out vegetables, including garlic, and place in food processor. Process until smooth. Add cilantro and process. Add salt to taste.

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Salmon Grilling Sauce

2 cup tartar sauce (Kraft lemon & herb preferred)
1⁄3 cup lime juice
2 tbsp Worcestershire sauce
1 tsp lemon pepper
salt & pepper

Combine ingredients and use to baste salmon while on barbecue. Add salt and pepper.

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Romesco Sauce

1⁄4 cup olive oil
4 cloves garlic, chopped
1 cup roasted red peppers
1⁄2 tsp red pepper flakes
2 tbsp sherry vinegar
2 anchovy filets
1⁄2 cup roasted almonds
salt & pepper

Pour olive oil into sauté pan on low heat; add garlic. Once the garlic starts to sizzle, cook for about 30 seconds; remove to a small bowl to cool. Combine all ingredients in a food processor and pulse until the ingredients come together then purée for about an additional minute. Place in refrigerator for 24 hours to allow the flavors to meld. Adjust for salt prior to serving. Great over meat, fish and vegetables.

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