Condiments and Marinades

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Barbecue Sauce (Eastern NC style)
Barbecue Sauce (Cider-Vinegar)
Cooked/Uncooked Mayonnaise
Cranberry-Orange Relish
Daddy's Hot Sauce
Mock Soy Sauce
Onion Relish
Tahini Sauce
Tomatillo Avocado Sauce

Barbecue Sauce (Eastern NC style)
1 cup white vinegar
1 cup cider vinegar
2 tbsp honey
1 tbsp crushed red pepper flakes
1 tbsp texas pete
salt and black pepper to taste
***Mix all ingredients and shake well.

Barbecue Sauce (Cider-Vinegar)
1 1/2 cups cider vinegar
1 cup brown mustard
1 cup tomato juice
1/3 cup sucanat
2 garlic cloves, crushed
1 tsp salt
1 tsp cayenne 
1/2 tsp freshly ground black pepper
1 cup pan drippings from pork
1 smoked pork butt
Mix all ingredients except pork butt and bring to a boil on stove. Simmer for about 15 minutes. Pour over pulled smoked pork.

1 large can of tomato juice (not from concentrate)
salt to taste (try 1-2 tsp)
pepper (try ½ tsp)
bay leaf
honey to taste (try 1 tbsp)
Boil down tomato sauce with bay leaf until you reach the consistency you like for catsup. Add some salt, pepper and honey to taste. Keep in fridge for 3 weeks, or freeze in ice trays, then pop out into a plastic bag and keep in freezer.

4 peeled garlic cloves
1 tsp salt
1/2 cup red wine vinegar or cider vinegar
1 cup olive oil
1 tbsp crushed red pepper OR 1 tsp crushed red pepper plus 1/4 tsp cayenne pepper
1 bunch parsley
1 bunch cilantro
Put everything into a food processor and process until well blended. Serve with steak or eggs.

Cooked/Uncooked Mayonnaise
This is surprisingly easy to make. Just make sure you add the oil slowly - take at least 1 minute to add it and it will come out beautifully. This keeps in the fridge for 3 weeks if you only use clean utensils to scoop it out. Use in seafood salads, tuna salad, devilled eggs, or add herbs for a veggie dip.
2 egg yolks
2 Tbsp lemon juice (use only if it is fresh or not from concentrate)
2 Tbsp water
1 tsp honey
1 tsp dried mustard
1/2 tsp salt
1/4 tsp cayenne (optional)
1 cup safflower, peanut or sunflower oil
Stir together everything except oil in a small saucepan over low heat until it bubbles in 1 or 2 spots. Remove from heat and let stand 5 minutes. Pour into food processor or blender, add oil SLOWLY (to allow the oil to emulsify). Scrape sides as necessary. Put in fridge.
NONCOOKED version: Use one whole egg instead of yolks. Mix everything but oil in food processor. Then slowly add the oil. Keep refrigerated. Use within 3 days.For easy quick mayo, put one egg in the processor and start it. Slowly add 1 cup of oil. You can add the spices and honey or not. Just use it immediately.

Cranberry-Orange Relish
1 small unpeeled navel orange, cut into chunks
1 c pitted dried dates
1 lg unpeeled Granny Smith apple, cored and cut into chunks
1 pkg (12oz) fresh cranberries (fresh is best, but frozen also works)
1/2 c honey
Process orange in food processor until finely chopped. Add dates and apple and coarsely chop. Transfer to medium bowl and fold in honey.

Daddy's Hot Sauce
2 onions
3 carrots
3 tbsp oil
12 Habaneros
16 Jalapenos
1 cup vinegar
1 1/2 cup water
Juice from 3 lemons
Saute onions, carrots, and peppers in oil. Add remaining ingredients and blend. Store in the fridge.

Mock Soy Sauce
2 cups beef broth
2 tsp cider vinegar
1 Tsp Molasses or honey
1-2 cloves crushed garlic
salt to taste
Combine ingredients. Boil until sauce reduces to 1/2 cup. Remove garlic. Store in the refrigerator.

Onion Relish
Top crackers or steak with this yummy relish!
2 tbsp olive oil
1 large red onion, thinly sliced
1 tbsp orange zest
3 tbsp orange juice (not from concentrate)
2 tbsp red wine vinegar
2 tbsp honey
1 tbsp fresh rosemary
Saute onion in olive oil until onion is soft. Add remaining ingredients and cook 20-25 minutes until most of the liquid is evaporated. Store up to 1 week in fridge.

4-5 roma tomatoes, cored and cut into fourths
1 jalapeno pepper, seeded and cut in half
1 heaping teaspoon of chopped onion
1 juiced lemon
1/2 to 1 tsp salt
Put everything into food processor and blend until chunky or smooth, depending on your preference. Taste and add more salt if you need it. Salsa typically needs less onion and more salt than you would think.

Tahini Sauce
1 cup tahini (sesame seed paste)
1/2 cup fresh lemon juice
1/2 cup (or more) water
Spoon tahini into a medium bowl. Whisk in lemon juice until smooth. Add water and whisk until smooth. Add more water if it is still too stiff (should be hummus consistency). Or just put everything into a food processor and blend until smooth - adding water until the consistency is correct. Fabulous served with salsa, grilled squash and chicken shawarma (see recipes under chicken).

Tomatillo Avocado Dip
3-4 avocados, peeled and seeded
2 tomatillos
1 lemon, juiced
salt to taste
Put avocados, tomatillos (take off papery skin, core out stem part, cut into fourths), and lemon juice into food processor. Process until smooth. Eat on eggs, with steak, with sweet potato fries or chips.

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