GREEN ONION PESTO

Scallion Pesto

Try making some scallion pesto and using it with different dishes this week. It could be used as a pasta sauce (blend in some tasty hard crumbled cheese), but would also be nice on fish, or mixed with mayo for a sandwich spread. Using less oil will result in a thicker pesto, one that can be formed as a garnish. Using more oil will result in a more sauce like pesto. I had some this week mixed with blue cheese on pasta. It was pretty darn good.

One big bunch of scallions, trimmed to remove the white bottoms (you only want the less assertive greens here)
1/4 cup sunflower seeds
juice of 1-2 limes
1 clove of garlic
1/4 - 1 cup of sunflower oil (or any mild tasting oil)
Salt to taste

Chop the green onions roughly and toss into the blender along with the nuts, the garlic and the lime juice. Turn on the motor and drizzle in the oil until the desired consistency is reached. Season to taste with salt

Variations
try it with olive oil and lemon
try it with different nuts
mix it with sour cream for veggie dip
toss it on hot pasta
keep it thick and spread on toasted crusty bread sandwiches
toss it with simply steamed new potatoes
use it for a 10 minute dinner as a coating for simply broiled white fish fillets

BIZ BAZ SAUCE

Biz Baz Sauce
We eat it with everything — burgers, corn on the cob, fried plantains, meats, salad, fish, and any vegetable.

1 large garlic clove, crushed
Juice of half a large lime
1/2 to 2 whole fresh Serrano chiles (depending on your taste)
1/2 to 2/3 tight-packed cup fresh coriander leaves
1 to 2 teaspoons sugar, or to taste
1/2 cup low-fat plain Greek yogurt
Salt and freshly ground black pepper to taste
More lime juice if needed

Place the garlic clove in a coffee cup and squeeze the lime juice over it. Let stand 20 minutes while you gather the other ingredients.

Place the garlic, lime juice, chile, coriander leaves, sugar, yogurt, salt and pepper into the bowl of a food processor and purée. Taste for balance. Refrigerate the Bizbaz an hour or so to mellow, and use cool.

CRÈME ANGLAISE

Crème Anglaise

5 egg yolks
¼ cup sugar
1 ½ cups milk
½ cup heavy cream
1 Vanila bean or 2 teaspoons vanilla extract

In a heat resistant mixing bowl , stir together the yolks and the sugar with a wooden spoon until well combined.  The sugar should be somewhat dissolved in the yolks but you don’t want a lot of air.

Place the milk and cream in a medium sized saucepan.  If you’re using a vanilla bean, slit it lengthwise and scrape out the seeds, by pressing firmly along the length with the back of a knife.  Add the seeds and the bean pod to the milk.  Place the saucepan on medium heat and warm the milk just below the boiling point (the milk will start to form bubbles on the edges of the pan and it will become steamy just before it boils.)

Remove the the saucepan from the heat and stir just a couple of  Tablespoonsof the hot milk into thr eggs and sugar, mixing well the whole time.  Then gradually add the rest of the milk, stirring the whole time.  Return the mixture to the saucepan and place on low  medium heat.

Heat the sauce until it thickens, but do not boil or the yolks will curdle.  The sauce is done when it stays on the wooden spoon without dripping (this takes about five minutes, but will depend upon your pan and burner).  You can run your finger on the back of the wooden spoon and if the track remains without drips, the sauce is done.

As soon as the sauce is thickened, immediately remove from the heat.  Pour immediately into a heat resistant bowl (you can pour the sauce through a strainer to remove the vanilla bean and any clumps).  Stir in the vanilla extract if that is what you are using, then cover the sauce with plastic wrap, placing the wrap right on top of the sauce to keep a skin from forming.  Refrigerate to the desired serving temperature.

Makes 2 cups.

ZABAGLIONE

Zabaglione

4 large egg yolks
1/4 cup granulated sugar
1/4 cup sweet Marsala wine

Place the egg yolks in the top of a double boiler or in a heatproof bowl that will fit for snugly over a large pan.  Place on a folded kitchen towel and beat with a whisk or hand held electric mixer until pale yellow.  Beat in the sugar about 1/2 a Tablespoon at a time, beating well after each addition.  Beat in the wine.  Pour about 1-inch of water in the bottom part of the double boiler and heat to simmering, NOT BOILING.  Reduce the heat to low.  Set the top of the double boiler or the heatproof bowl over the simmering water over thr simmering water and beat the zabaglione with a wire whisk until thick and foamy, at least seven minutes.  Pour into 4 wine glasses or dessert bowls. Serve at once.

TARTAR SAUCE

Tartar Sauce

1 quart mayonnaise
1 quart Miracle Whip
10 eggs, hard-boiled, peeled
saltine crackers (3 tubes or 3/4 box)
5 stalks celery
jalapeño pepper, seeded (to taste)
2 1/2 ounces Worcestershire sauce
salt (to taste)
2 small bell peppers, seeded
1 (4 ounce) jar pimientos
1 (2 ounce) can anchovy fillets
1 large onion
fresh garlic (to taste)


Finely chop celery, jalapeños, bell peppers, anchovies, garlic, and onion. Add salt and Worcestershire sauce. Mash the hard-boiled eggs together with the crackers, then mix all ingredients together with the mayonnaise and Miracle Whip.

MY PULLED PORK SANDWICH

MY PULLED PORK SANDWICH
Makes 8 to 10 servings

1 Boston butt (also known as a bone-in shoulder roast), about 5 pounds
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons dark brown sugar
3 tablespoons bacon grease or vegetable oil
3 cups beef broth

Preheat the oven to 350 degrees





Shredded Pork Sandwich and Coleslaw

Rub the roast with the salt, pepper, paprika and brown sugar. Heat a large, heavy pot or Dutch oven over medium-high heat. Add the roast and brown it evenly on all sides. Add the beef broth, cover the pot and bake until the meat is falling apart, 3 1/2 to 4 hours. Remove the roast from the pot and discard the cooking liquid.

Using two forks or your fingers, shred the meat into pieces and set aside.

Eastern North Carolina-style Barbecue Sauce
Makes about 2 cups

1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot sauce
Salt, ground black pepper and cayenne to taste

Combine all the ingredients and whisk to blend.


Creamy Coleslaw
Makes about 8 servings

1 large head cabbage, cleaned, shredded
1/2 cup grated carrots
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped green onions
3 tablespoons chopped parsley
1/2 cup buttermilk
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Creole mustard
1 tablespoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper

Mix all of the ingredients in a large bowl and toss to coat evenly. Cover and chill for at least one hour before serving.

••••••••

To assemble the sandwiches, toss the shredded pork with the barbecue sauce, adding the sauce a little at a time until the meat is well moistened. Pile equal amounts of the meat onto hamburger buns and dress with the slaw.

••••••••

RED WINE REDUCTION SAUCE

Red Wine Reduction Sauce

1 tablespoon butter
1 yellow onion, thinly sliced
2 cups dry red wine
1 tablespoon cream
Salt and pepper
    
In a cast iron skillet, heat the butter over medium heat and add the onions. Cook, stirring, until they are translucent. Deglaze the pan with the red wine and allow to reduce by half (thick enough to coat the back of a spoon.)   Once the sauce has reduced, add the cream and butter, and season with salt and pepper. Heat the sauce to finish it.

AÏOLI

MY AÏOLI
Makes 2 cups

9 cloves garlic
1 1/2 cups mayonnaise
1/2 Tbsp. lemon juice
1/2 teaspoon Dijon mustard
3 dashes Louisiana hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 pinch cayenne pepper

blend the garlic, mayonnaise and lemon juice in a blender until smooth.  Then add the rest of the ingredients and blend again.

SEAFOOD REMOULADE SAUCE

SEAFOOD REMOULADE SAUCE

1 cup mayonnaise

1/2 cup salad oil

2 Tbsp. dry mustard

1 Tbsp. chopped green onion

1 Tbsp. chopped parsley

1 Tbsp. horseradish

2 Tbsp. tarragon vinegar

2 Tbsp. tomato catsup

2 Tbsp. paprika

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

Dash of hot sauce

Freshly cooked, peeled shrimp or crabmeat

Shredded lettuce

Combine all ingredients except shrimp or crab meat and lettuce in a blender container.  Blend until smooth. Chill thoroughly.  Serve with peeled, cooked shrimp or crabmeat on a bed of lettuce. Yield 2 cups.

Some capers would serve as a welcome addition!

JEZEBEL SAUCES

JEZEBEL SAUCE
Traditionally served over a block of cream cheese with crackers. Also good on pork, chicken or ham.

Peach Jezebel Sauce
½ cup peach preserves
½ cup pineapple preserves
½ cup apple jelly
2 tablespoons prepared horseradish
1 teaspoon ground ginger
¼ teaspoon ground black pepper

Instructions
In a small bowl, stir together all ingredients. Cover and refrigerate up to 2 weeks.

JEZEBEL CLASSIC
10 oz jar pineapple preserves
10 oz jar apple jelly
6 oz jar horseradish
1/2 can dry mustard 1 1/2 oz size
1 tsp black pepper

Mix all ingredients together. Chill in refrigerator at least 1 hr. Keep refrigerated. Toss after about a month, but don't worry it never lasts that long.

Jezebel Sauce II
Makes about 2 cups
1 cup Zatarain's Creole Mustard
1/2 cup pineapple preserves
1/2 cup orange marmalade
1/4 cup Zatarain's Prepared Horseradish

Whisk all ingredients in a bowl. Cover and refrigerate until serving.

Jezebel Sauce III

Makes 3 cups

1 cup apple jelly
1 cup pineapple-orange marmalade or pineapple preserves
1 (6-ounce) jar prepared mustard
1 (5-ounce) jar prepared horseradish
1/4 teaspoon pepper

Beat the apple jelly in a mixing bowl at medium speed with an electric mixer until smooth. Add the remaining ingredients and beat at medium speed until blended. Store and chill in an airtight container in the refrigerator.










Gingered Jezebel Sauce






2/3 cup pineapple preserves


1/3 cup apple jelly


2 tablespoons prepared horseradish


1 tablespoon grated fresh ginger










Microwave pineapple preserves and apple jelly in a glass bowl at HIGH 2 minutes or until melted. Stir in remaining ingredients.






Jezebel Sauce III






3/4 cup pear jam or preserves


3/4 cup apricot jam or preserves


1/2 cup prepared horseradish


1 teaspoon kosher salt


1/2 teaspoon freshly-ground black pepper


1/2 teaspoon ground coriander


1/2 teaspoon ground cinnamon


1/2 teaspoon ground mustard


1/2 scant teaspoon ground nutmeg


1/8 teaspoon ground cloves






Combine all ingredients in a bowl; mix until smooth. If the jam or preserves have whole chunks of fruit, you may want to purée the sauce in a food processor, or simply chop the fruit by hand. Jezebel sauce will keep for several weeks in the refrigerator.

NAPALM SAUCE

NAPALM SAUCE

2 tablespoons butter
I teaspoon of garlic
1 tablespoon lime juice
1/2 cup heavy cream
1 to 2 oz of blue cheese
Add wasabi to taste

Melt butter slowly add garlic and sauté slightly.  Add lime juice
Slowly add cream until mixed
Add blue cheese until mixed
Now add wasabi until
You get the "heat" level where you want it!
Pour over the grilled fish and enjoy!
　
　

ALABAMA WHITE BARBEQUE SAUCE

Alabama White Barbeque Sauce

Makes 1 3/4 cups
1 1/2 cups mayonnaise
1/4 cup vinegar, your choice
1 garlic clove, minced, or ½ teaspoon granulated garlic
Juice of 1 lemon
A whiff of cayenne pepper
1 Tablespoon coarse ground pepper
1 Tablespoon spicy brown mustard
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

HEAVY TOMATO-BASED BARBECUE SAUCE

HEAVY TOMATO-BASED BARBECUE SAUCE

If you find this to be too thin for your taste just simmer it a bit longer. It will thicken some as it cools.

½ gallon ketchup
2 ½ cups apple cider vinegar
1 ½ cups Worcestershire sauce
1 ½ cups water
2 cups sugar
4 cups dark brown sugar
¼ teaspoon salt
½ cup yellow mustard
1/3 cup vegetable oil
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons black pepper

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture. Simmer for 15 to 20 minutes over low heat. Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

A COLLECTION of GRAVIES

Brown Gravy
makes 1 ½ cups

2 Tbsp pan drippings, bacon grease or butter
3 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Black pepper
1 ½ c. cold water

Melt drippings in skillet over medium heat. Stir in flour, salt and pepper, blending well. Continue to stir 1 minute or until mixture is dark brown. Add water and reduce heat to low. Simmer 5 minutes. Serve.

Chicken Gravy
2 1/4 cups

1/4 cup pan drippings from frying chicken
1/.4 c. flour (use the seasoned flour left over from coating the chicken)
salt and pepper to taste
2 cups milk

Combine drippings, flour salt and pepper. Cook 1 minute, stirring constantly.  Gradually add the milk and bring to a boil, stirring constantly. 

Reduce heat to low and cook 3 minutes, stirring constantly. Serve warm.

Add mustard and horseradish to taste to this for mustard gravy for pork chops or roast.

Red Eye Gravy
For ham and eggs hash browns.

Makes 1 1/3 cup
2 Tbsp dripping from pan frying ham
1 tsp. Sugar
1/4 cup strong coffee or café au lait.

After ham has been fried, add the sugar to the liquid left over in the pan. Place over medium-high heat and allow the sugar to brown, about 1 minute, while scraping the leftover pan residue. Add coffee and simmer 1 minute. Serve warm with eggs.

　
Orange Gravy
makes 3/4 cup

1 Tbsp. Dripping or butter
1 green onion, sliced
1 cup chx stock
4 strips orange peel
1/4 cup white wine
2 Tbsp Orange Juice
1/8 tsp. Salt
1/8 tsp pepper
2 tsp. Cornstarch dissolved in 1 Tbsp. Water

Saute green onion over medium heat 2 minutes till tender. Add stock and peel, bring to a boil, reduce heat and simmer 10 minutes. Strain and discard the peel. Add wine, juice, salt and pepper, mix well. Increase heat to medium. Combine cornastarch and water. Stir into stock mixture. Cook, stirring until gravy comes to a boil. Boil 1 minute
Serve with duck and chicken.

Sausage Gravy
Makes 3 cups

1/4 lb. ground pork sausage (think Jimmy Dean’s)
4 Tbsp. Butter
1/3 cup flour
3 1/4 cup milk
½ tsp. Salt
½ tsp. Pepper

Brown the sausage in a large skillet over medium heat, stirring until it crumbles. Drain on paper towels and set aside. Reduce heat to low and reserve about a Tablespoon of the dripping in the skillet. Add the butter, stirring, until it melts. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and increase the heat to medium. Stir constantly until thick and bubbly, about 4 minutes. Add the reserved sausage, salt and pepper. Cook 2 minutes more, stirring constantly, serve warm.


Sawmill Gravy
AKA cream gravy
About the same as chicken gravy, specifically this one is for chicken fried steak.

Makes 1 cup
2 Tbsp. Pan drippings or butter
2 Tbsp flour
½ tsp. Salt
1/4 tsp. White pepper
1 cup milk

Melt dripping over medium heat. Stir in flour, salt and pepper until well-blended. Gradually add milk. Blend well. Reduce heat to low and simmer 4-5 minutes until thick and bubbly, stirring constantly. Adjust the seasonings if necessary. Serve warm. You can use almost any dairy product, cream, sour cream (an 8-ounce container) or a can of evaporated milk.


Tasso Gravy
Makes 3 3/4 cup

2 Tbsp. Pan drippings or butter
½ cup flour
4 cups chicken stock
3/4 cups chopped tasso

Cook together flour and dripping four minutes, until light brown, stirring constantly. Gradually add stock. Increase heat to medium, stirring, until mixture has thickened, about 3 minutes. Bring to a boil and reduce heat to low. Simmer 12-15 minutes, stirring ocasionally. Stir in the tasso just before serving.


Tomato Gravy
For Meatloaf or Fried Chicken
Makes 1 ½ cups

2 Tbsp. Drippings or bacon grease
3 Tbsp. Flour
½ tsp. Salt
1/4 tsp. Pepper
½ tomato juice or sauce
1 cup cold water or stock

Heat the drippings on medium heat. Addd flour, salt and pepper and cook until brown, 2 minutes. Add juice and water, stirring to blend. Reduce heat to low, simmer 5 minutes.
Very good as a change from cream gravy for chicken!


Mushroom Gravy
Makes 2 cups

2 Tbsp. pan drippings, or shortening
1 c. sliced mushrooms
1 Tbsp. Flour
1 cup beef stock
½ tsp. Worcestershire
½ tsp. Salt
1/4 tsp. Black pepper
　
Saute Mushrooms in fat four minutes. Add flour and brown 1 minute. Add stock, Worcestershire, salt and pepper. Simmer 5 minutes.


Chocolate Gravy
1 ½ cups
Serve over hot buttered biscuits.

1 ½ cups milk
1 cup sugar
3 Tbsp. Cocoa powder
2 Tbsp flour
1 Tbsp. Butter

Heat the milk over medium heat. Add sugar, cocoa powder and flour, whisking till smooth. Bring to a boil, stirring constantly. Cook seven minutes or until thick and bubbly. Stir in butter, blending well.

HAM MOUSSE with CUMBERLAND SAUCE

Ham Mousse
Serve on slices of good French bread and Cumberland Sauce

2 Tbsp. Unflavored gelatin
½ cup cold chicken broth
1 cup hot chicken broth
3 egg yolks
1 ½ cups cream
2 cups cooked ham, cut in small pieces
½ cup sherry
1 cup heavy cream, whipped

Soften the gelatin in the cold broth, then dissolve the softened gelatin in the hot broth.
Beat the egg yolks, add cream and cook over low heat, stirring constantly until it thickens and the sauce coats the back of a spoon. Add gelatin mixture.

Put 1/4 of the chopped ham in a blender, add 1/4 of the cooked gelatin mixture and blend. Continue until the ham and sauce are all blended. Add sherry. Chill until mixture begins to set.
Whip the cream and fold it into the ham mixture. Pour into a mold (a glass mixing bowl will do) rinsed with cold water. Cover with plastic wrap and chill until firm.
NOTE: This has been adapted to a blender. The original called for chopping the meat very finely and added all of it to all of the sauce. 

Cumberland Sauce
This is the best of all sauces for cold meat, legendary with venison. The sauce is served cold but may be served with warm or hot meats, with smoked meats and chicken as well.

With a vegetable peeler pare the rind from 2 large oranges.
Slice into matchsticks. Plunge into boiling water and boil 5 minutes. Strain.
Put them in a bowl with 4 Tbsp. Redcurrant jelly, a heaping teaspoon of Dijon or Creole mustard, a pinch of pepper and salt and a pinch of ground ginger (dried).

Melt the mixture over very low heat, stirring-don’t let it catch on the bottom. Add 7 or 8 Tbsp. Port wine. Stir and cook for another 5 minutes.
You should have no lumps, if you do blend, it in your blender. Serve cold.

RED REMOULADE

Red Remoulade
The real thing from 1870-no mayonnaise in this one.

½ cup ketchup, or more to taste
½ cup Creole Mustard plus more to taste-(any coarse seeded mustard will do in a pinch)
1 Tbsp. Paprika
½ tsp. Salt
2 Tbsp. Lemon juice
1/4 tsp. Tabasco
½ tsp. Minced garlic
1 cup olive oil
3 green onions, chopped

Combine all ingredients except oil and green onions. Whisk in the oil until all is incorporated. Taste and adjust ketchup and mustard as desired. Stir in green onions.

Mix with cooked shrimp, put on a plate of salad greens and serve with wedges of hard boiled eggs and boiled potatoes and grilled slices of smoked sausage, cut on the bias.

ENGLISH BREAD SAUCE

English Bread Sauce


Good on most pork, and poultry recipes, but remarkable with roast turkey.  Very traditional, more used in France today than England.
serves 6

2 cups milk
1 onnion, thickly sliced
2 cloves
1 bay leaf
1/8 tsp powdered thyme
½ tsp. Salt
1/8 tsp. Pepper
1 cup soft white bread crumbs (fresh)
2 Tbsp butter
1 Tbsp. Heavy cream

Heat the milk over moderate heat with the onion, cloves, bay leaf, thyme, salt and pepper for 15 minutes. Strain off the liquid into another saucepan. Just before serving add the bread crumbs and simmer for several minutes, stirring until the sauce is smooth and thick Stir in the butter and cream. Serve in a hot sauceboat.

Especially good with chicken, turkey or pheasant.

BASIC FRIED SHRIMP & COCKTAIL SAUCE

Simple Fried Shrimp

2 dozen large shrimp, peeled
½ tsp. Plus 1 ½ Tbsp salt
1/4 tsp plus 1 Tablespoon black pepper
2 cups flour
2 tsp. Cayenne
oil for frying
1 cup well-shaken buttermilk
2 tsp. Creole mustard (if you want your shrimp tangier)

Place shrimp in a medium bowl and season with1/2 tsp salt and 1/4 tsp black pepper:
In a separate bowl, whisk together the flour with the remaining salt, pepper and the cayenne.
Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees.

Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Use a separate dry spoon or your fingers, to toss and evenly coat. Carefully slip the battered shrimp in to the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t over-crowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or as nicely as they should.

Cocktail Sauce:
1 cup ketchup, 3 Tbsp. horseradish, 2 Tbsp. Lemon juice, 2 Tbsp. Tabasco sauce, and 2 tsp. Worcestershire sauce.

NEW ORLEANS BORDELAISE SAUCE

New Orleans Style Bordelaise Sauce

Invented by Mandich Restaurant. It bears no resemblance to the French classic. It’s good with grilled or sautéed veal, shrimp, and especially chicken. Toss with cooked chicken and pasta. 

3 Tbsp Extra Virgin Olive Oil
4 Cloves of Garlic, roughly chopped
1 Sprig of Thyme
1 Bay Leaf
1 Spritz of fresh lemon juice
1/2 stick of Unsalted Butter
1 Tbsp Italian Parsley, minced
Salt & Pepper to taste

Add the oil to a heated saute pan. Add the garlic, Thyme, and Bay leaf. Saute the garlic until it just starts to slightly brown then add the lemon juice, and the cold butter, incorporating by shaking the pan back and forth until melted. When the butter is totally melted strain the sauce through a fine mesh sieve, then add back to the pan. Add the parsley and season to taste with Kosher salt and pepper.

PASTA CREAM SAUCE

Cream Pasta Sauce
1 serving.

½ cup heavy cream
1 Tbsp. green onions, chopped
2 Tbsp. onions, sliced
1/4 cup sliced mushrooms (optional)
2 tsp. Dill weed
salt and pepper to taste

1 Tbsp. White wine for chicken, Brandy for crawfish or Pernod or Herbsaint for shrimp
5 medium shrimp, peeled and deveined or 10 crawfish tails or one chicken breast half, sauteed and chopped
Combine the ingredients in a saucepan over medium heat. If using shrimp, saute them for 2 or 3 minutes first. You should bring the sauce to a boil and simmer until it thickens slightly so it will cling to the pasta. Put the pasta portion in the pan with the sauce, stir to coat with sauce and then pour into the bowl.