FoodAskew » Condiments

Basic Tomato Sauce

Trish — Sun, 29 Nov 2009 19:00:03 +0000

Submitted by Ruth
Serves 2

5 truss tomatoes, skinned, diced, & crushed		2 tbsp tomato paste
large handful of oregano		large handful marjoram
small handful parsley		small handful basil
small package pine nuts		½ c. button mushrooms, diced
1 medium onion, quartered		salt
pepper		1 c. vegetable stock or broth

1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.

Maker’s Mark Grilled Chicken Marinade

Trish — Wed, 15 Jul 2009 19:00:35 +0000

Submitted by Maker’s Mark Distillery
Serves 6-8

1 oz. soy sauce		½ c. brown sugar
½ tsp garlic powder		1 tsp powdered ginger
2 tbsp dried minced onion		½ c. Maker’s Mark bourbon

Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” Let stand (turning often) for several hours (best overnight.) Grill away!

Stromboli

Trish — Tue, 23 Jun 2009 19:00:23 +0000

Submitted by movidude74
Serves 8-12

1 lb. pizza dough		¼ lb. Swiss cheese
¼ lb. sharp provolone		¼ lb. tavern ham
¼ lb. hard salami		¼ lb. slicing pepperoni
1 egg		Italian Seasoning
Flour		Sweet or Hot Peppers, drained

1. Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
2. Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
3. Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
4. The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
5. Roll or fold the layers of food away from you.
6. Brush on egg mixture on the exposed dough as you go.
7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
8. Coat all remaining surfaces, even if you slop some on the paper.
9. Cut 3 or 4 slices into the top of the loaf about half way deep.
10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
11. Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.

Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.

Guiltless Mushroom Gravy

Trish — Tue, 18 Nov 2008 00:03:00 +0000

Submitted by randilicious
Serves 6

3 tbsp canola oil		2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.)		4 cloves garlic, minced
1 c. red wine		4 tbsp whole wheat flour
10 oz. chicken broth (1 can)		½ c. water
salt & pepper to taste

1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
3. Mix in the flour. Stir well & often until it becomes a paste-like mixture.
4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
5. Add water to the desired consistency.
6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Nancy’s Corn Dip

Trish — Thu, 13 Nov 2008 19:00:10 +0000

Submitted from Bill Samuels, Jr.
Serves 6-8

2 c. colby jack cheese		2 c. mayonnaise
1 c. fresh Parmesan		2 oz. canned jalapenos
22 oz. Green Giant Mexicorn (2 cans)		Frito’s Scoops corn chips

Mix ingredients together & bake at 350° F for 40 minutes. Serve with corn chips.

Francine’s Famous Salad Dressing

Trish — Sun, 07 Sep 2008 19:00:54 +0000

Submitted by Tyler Patton

1 egg yolk		1 tsp dijon mustard
2/3 c. canola oil		1/3 c. wine vinegar
garlic, pressed		salt & pepper
lemon juice		Parmesan cheese
Knorr Aromate seasoning (a dash)		Knorr Maggi seasoning (a dash)

Mix all ingredients & blend into your salad just before serving.

Mooby-Que Sauce

Trish — Fri, 18 Jul 2008 03:35:12 +0000

Submitted by punch_it_chewie
Yields 2-3 cups

1 can tomato sauce		1 can tomato paste
2 tbsp olive oil		2 tbsp vinegar
¼ c. molasses		2 tbsp brown sugar
3 cloves garlic, crushed		4 tbsp red or white onion, minced
2 tbsp red pepper, minced		1 tbsp Worcestershire sauce
1 tsp cumin		1 tsp chipotle chili pepper

Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.

Guacamole

Trish — Sat, 28 Jun 2008 20:00:32 +0000

Submitted by Americo

4 ripe avocados, peeled, pitted, & chopped		½ red onion, chopped
1 jalapeno pepper, minced		2 limes, juiced
salt & pepper (to taste)		fresh cilantro, chopped (to taste)

Combine all ingredients in a molcajete & mix to a chunky consistency. Season to taste with salt, pepper, & cilantro. Serve immediately with Cumin Dusted Tortillas.

Taco Soup

Trish — Mon, 14 Apr 2008 19:00:51 +0000

Submitted by gotMEwrong
Serves 6-8

1 lb. lean ground beef		½ c. onions, diced
15-16 oz. black beans (1 can)		15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)		14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)		14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning		1 tbsp salt
1 tbsp pepper		½ tbsp garlic powder
½ tbsp chili powder		16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded

1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Crab Cocktail Dip

Trish — Mon, 31 Mar 2008 16:00:59 +0000

Submitted by AnyasMom
Serves 6-8

1 bottle cocktail sauce		16 oz. cream cheese
2 cans white lump crab meat, drained		½ tsp Worcestershire sauce
½ tsp garlic powder		¼ c. mayonnaise

Mix all ingredients except cocktail sauce. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. Keep chilled until ready to serve. Great with crackers, tortilla chips, or pita bread.