Condiments / Sauces
 

Please put condiment / sauce recipes here.

[B]Caribbean BBQ Sauce[/B]

[I]INGREDIENTS[/I]
2 scotch bonnet chilies, fresh or dried
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce
ginger
allspice
garlic
thyme

[I]DIRECTIONS[/I]
• Blend together well in the blender and then simmer in sauce pan for 5-10 minutes.
• Let stand in fridge overnight for fullest flavor.

[B]Zana’s Note: [/B]
This is not for the faint of heart – so if you want to tone down the heat, use a chili that is less hot than the scotch bonnets.

[B]Basil, Lime and Pumpkin Seed Pesto[/B]
posted by Annie B. Bond on Care2.com
Feb 13, 2008 8:17 pm


Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).

As much as we all may love traditional pesto, it is fun to switch it up a bit. This terrific recipe highlights basil’s fresh flavor with rich, nutty pumpkin seeds and zingy lime—a nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesn’t even require the tried and true Parmesan cheese!

[B][I]INGREDIENTS[/I][/B]
1 cup raw pumpkin seeds
1 cup basil, packed
4 tablespoons lime juice
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
[B][I]
DIRECTIONS[/I][/B]
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor.
Add the remaining ingredients.
Add more olive oil or lime juice to thin if necessary.

Makes 1 cup.

Read more: [url]http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html#ixzz1bRwDptVA[/url]

[B]Cranberry Sauce Extraordinaire[/B]

1 cup water

1 cup granulated sugar

1 (12 ounce) package fresh cranberries

1 orange, peeled and pureed

1 apple, peeled, cored and diced

1 pear, peeled, cored and diced

1 cup chopped dried mixed fruit

1 cup chopped pecans

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg.
Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
Remove from heat, and let cool to room temperature.

[B]Cuban Sofrito (Sauce)[/B]

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
5 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crushed
2 bay leaves
2 tomatoes, chopped (optional)
3/4 cup canned tomato sauce

Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.

Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy

Zana's notes:

This sauce is great on steamed fish, "french fries", roast pork or chicken, or pasta noodles. Adjust "heat factor" based on your tolerance level.