Category: Condiments and Sauces

Combine:

• 1 C Miracle Whip
• 1/4 C Dijon mustard
• 1/4 C parsley (chopped)
• 2 TBL Crystal or Frank’s Red Hot Sauce
• 2 TBL lemon
• 2 TBL sugar
• 2 TBL scallions (chopped)
• 1 TBL mustard seed
• 2 tsp crushed black pepper
• 1 tsp salt

• 1 stick cinnamon
• 2 tsp cennel seeds
• 10 cloves clove
• 4 stars atar anise
• 2 tsp Sichuan peppercorns

1. Use actual peppercorns, not a substitute.
2. Using a spice grinder, grind everything to a powder
3. If using a coffee grinder, grind 1 TBL rice before grinding spices.
4. Sieve out larger remainders
5. Keeps for about 6 months
6. Use 1 tsp powder for 1-2 LB of meat

This is really simple, and is great on grilled vegetables (eg) Eggplant, asparagus, bell pepper, green onion, carrots, onion, garlic, mushrooms, zucchini, tomato, squash, etc.  This is also a VEGAN / VEGETARIAN recipe.

Put into blender:
1 ripe avocado
1 tsp lemon juice
Salt and pepper to taste
Cayenne pepper to taste

Emulsify 2 TBL EVOO
(drizzle in slowly while blender is running)

This is best with sugar pumpkin (aka pie pumpkins) as the sugar content is higher than Jack-o-Lantern pumpkins.  Takes about 30 minutes total.

Ingredients

• 15-ounce cans pumpkin puree (not pumpkin pie filling)
• 2 TBL honey
• 2 TBL maple syrup (Grade A is best)
• 1/4 cup brown sugar
• pinch sea salt
• 1/4 C apple sauce
• 1 TBL lemon juice
• 1/2 tsp ground ginger
• 2 tsp CinnaSugar®
• 1/8 tsp ground clove

Instructions

1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
2. Once it begins bubbling, reduce heat to medium and simmer.  You want an active boil, but not frenetic.  Reduce or increase temperature as necessary.
3. Cook, uncovered, for 15-20 minutes, stirring occasionally.
4. Taste and adjust seasonings as needed.  Add more sugar, salt or lemon if necessary.
5. Transfer hot to clean canning jars.  If using within the next month, a normal jar is OK.

Ever wonder what to do with that gravy packet that comes with your frozen turkey when nobody at your dinner really eats gravy – but you do.

Here is an answer:

1. Mix the gravy packet with 2 C of pan drippings
2. Add whatever gravy seasonings you like.  I added 1 TBL Thunder Powder.
   Grandpa's Thunder Powder or Arghhh Powder
3. Ladle into cupcake silicon liners.  Don’t use paper, it will essentially dissolve.  You can use it, but be careful when thawing.
4. Freeze overnight
5. Put into a bag with a link to these instructions.

www . grandpacooks . com / recipes / gravy

When you are ready to make your gravy, do this:

1. Put one or two gravy cupcakes into a pan.
2. Let melt for about an hour on the counter.  No longer.
3. If you are ready to cook now, microwave 15 seconds at a time breaking apart with a spoon until thawed.  It doesn’t need to be completely thawed, just mostly.
4. Start to heat the gravy on the stovetop.
5. Mix 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
   That is, if you are making two, use 2 tsp and 2 TBL.
6. As soon as you see the first sign of steam, TEMPER the hot liquid into your cornstarch, 1 TBL at a time.
7. After 4 TBL into your cornstarch, slowly drizzle the cornstarch into your gravy whisking continually.
8. Stir until it thickens.  That’s it !

ALTERNATE PREPARATION

1. Starting with your melted gravy, heat in microwave 30 seconds.
2. Remove and stir in 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
   That is, if you are making two, use 2 tsp and 2 TBL.
3. Heat another 30 seconds
4. Remove and stir.
5. Repeat “remove and stir” at 10 second intervals at this point.  If you try to increase time to, let’s say 20 seconds, you will find that your gravy has developed clumps.
6. When it has thickened enough for you, it is done.

Rajas simply means STRIPS in Spanish, so you can actually use any pepper – but I prefer to use prepared Poblano peppers. For MY recipe, the peppers are always prepared the same way. The difference is what you do with them. Read on…

Preparing your Poblanos

1. If you have a gas stove, blister/blacken 8 poblano chiles over a medium-high flame.  If you have an electric stove, put them under the broiler until mostly blackened.
2. Wrap them immediately in a paper towel and put into a zip-lock baggie for 8-10 minutes.
3. The skin will peel off easily.  Discard the skin.  Some people (the crazy ones) will rinse their peppers.  I recommend that you do not wash away the wonderful smoky flavor.  Just peel them.
4. Split the peppers open and scrape out the seeds, and discard the seeds.  Leave the peppers as whole and intact as possible.
5. You are now ready to create your Rajas.

Rajas en Escabeche (in Vinegar)

1. Slice a sweet onion in thin slices
2. Saute over low heat in 2 TBL olive oil and 2 TBL butter
3. Add 3 cloves thinly sliced garlic
4. Add 3 bay leaves, 10 black peppercorns, 5 cloves, 1 tsp crushed oregano and 1 tsp thyme
5. Add 1 tsp brown sugar and 2 tsp salt
6. Add 1/2 C rice wine vinegar and 1/2 C white distilled vinegar
7. Bring to a boil, then reduce and simmer for 10-15 minutes
8. Meanwhile peel your poblanos and cut into strips – removing seeds (SEE ABOVE)
9. When reduced to about half gently toss in your poblano strips
10. Move the mixture to a jar using a slotted spoon, and pour hot liquid over the top
11. Refrigerate for 2-3 weeks

Rajas de Queso aka Rajas con Crema

Prepare as above, but after Step 5, proceed as follows:

6. Mix in strips of poblano chilies and toss gently
7. Optionally add 1 can of whole kernel corn
8. Remove from heat and add in 1/2 C crema Mexicana or sour cream
9. Mix well, then add 1/2 C shredded Asadero cheese or Oaxaca cheese
   Alternately you can use Monterey Jack or mozzarella cheese
10. Serve immediately with corn tortillas or taco shells
    Can keep for up to a week, but it is much better fresh

 

 

Bechamel Sauce – best to prepare ahead of time and chill

Ingredients

• 2 cups whole milk
• pinch of fresh ground nutmeg
• 2 TBSP white wine
• Salt and pepper to taste
• 2 TBSP melted butter whisked
• 2 TBSP all -purpose flour

Step by Step

1. Start with butter and flour
2. Heat on medium heat until flour starts to brown slightly
3. Slowly add milk with nutmeg, wine, salt and pepper
4. Continue to whisk and bring milk mixture back to boil.
5. Lower heat to simmer and allow to simmer for 5 minutes, making sure to stir nearly continually.
6. Remove from heat
7. Strain through fine sieve and allow to cool.
8. Place plastic directly over sauce to prevent crust from forming.
9. May be prepared 2 days before and stored in fridge.