Recipes of Foods shared at CHOPTAG

VGary · May 8, 2007

Jezebel Sauce and Other Sauces/Gravy

This sauce is a great addition to any meal. You can use it with about any meats. You can serve chunks of meat appetizers and use as a dip for vegetables or spread over a block of Cream Cheese to be eaten with crackers. The Jams/Jellies may be a choice you make depending upon the type meats you have (Ham/Pineapple/Apple, Pork/Apple/Appricot, Turkey/Cranberry/Apple) whatever combinations you desire. Those with great desire for the "hot" stuff may add their favorite peppers.

Jezebel Sauce

18 ounces pineapple preserves ( or your choice)
18 ounces apple jelly (your choice)
1 1/2 ounces dry mustard
5 ounces horseradish
1 tablespoon cracked pepper
Combine all ingredients, blend well. Pour in jelly jars and refrigerate. Keeps indefinitely.

For the CHOPTAG Plant Exchange I made the sauce to go with the Pulled Pork. I used Apple jelly and Apricot Jelly and added the additional ingredients Instead of the pure Horseradish I used a Horseradish Sauce. After everything was mixed I added some dried Cranberries and white Rasins to the mixture.

Think of other dried fruits you could use in combination --- Candied Ginger, Candied Pineapple, Dried Cranberries, and other dried fruits of your choice.

From my Notes:
Jezebel Sauce

1 (10-oz.) jar apple jelly
1 (10-oz.) jar pineapple jam
1 (5-oz.) jar prepared horseradish
1/4 c. dry English blend mustard
1 tsp. dried crushed red pepper

To prepare sauce: Process apple jelly, pineapple jam, horseradish, dry mustard and pepper in a food processor until smoothly blended. Store the blended sauce in a covered glass container under refrigeration for up to 3 weeks. Sauce is best if prepared the day before serving to allow flavor to fully develop. Yields approximately 2½ cups.

To serve: Traditionally, Jezebel Sauce has been served as an appetizer in southern Louisiana. To do so, simply bring prepared sauce to room temperature, pour over softened cream cheese and spread on crackers or Cayenne Toast. However, the complex blend of this sweet-yet-peppery-tasting sauce is a delicious garnish for pork, chicken and boiled shrimp. It also makes a superb dip for chicken nuggets. To use as a glaze for grilled pork or chicken, brush on meat during the last three minutes of cooking. Excellent!

You might want to consider a combination of other fruit or berries in a sauce such as the following --- Fruits and Berries

Raspberries Red/Black
Strawberries
Ligonberries
Blackberries
Boysenberry
Cranberry
Red Currant
Black Currant
White Currant
Goose Berry
Saskatoon Berry
Apples
Cherries
Kiwi
Citrus
Peaches and Nectarines
Apricots
Service Berries
Pears

Cranberry Orange Chutney

1/4 c. coarsely chopped orange peel
1 (12-oz.) pkg. fresh cranberries
1 c. granulated sugar
2 T. orange liqueur or 1 T. orange extract
1 c. chopped pecans

Finely grind chopped orange peel in a food processor. Add half of the cranberries and process slightly. Add remaining cranberries and process until coarsely chopped. Transfer to a large mixing bowl; stir in sugar, orange extract and chopped pecans. Mix well. Cover and refrigerate for a minimum of 2 hours, allowing time for sugar to fully dissolve and flavors to blend. Yields 12 to 16 servings.

Recipe Variation: For a jellied consistency, puree cranberries and orange peel in food processor; add sugar, extract, pecans and 2 packages of plain gelatin dissolved in 1/4 cup cool water; process to blend. Chill until thickened.

Lemon Garlic Grilling Sauce

½ c. (1 stick) butter or margarine, melted
¼ c. lemon juice
1 T. Worcestershire sauce
3 cloves garlic, peeled and minced
½ tsp. Tabasco pepper sauce
¼ tsp. ground black pepper

Melt butter in a small saucepan over low heat. Stir in lemon juice, Worcestershire sauce, garlic, Tabasco sauce and black pepper; mix well. Simmer for 2 minutes and remove from heat. Brush sauce on fish, seafood, poultry or vegetables during grilling or broiling. Heat any remaining sauce and serve warm at the table with grilled foods. Yields approximately ¾ cup.

Peanut Sauce

½ c. peanut butter (smooth or chunky)
½ c. water
1 tsp. garlic powder
2 T. lemon juice
2 T. soy sauce
1 tsp. granulated sugar
Sprinkle ground Cayenne pepper
In a microwave safe bowl, whip together peanut butter, water, garlic powder, lemon juice, soy sauce, sugar and Cayenne pepper (to taste). When well blended, microwave for 30 seconds. Pour over chicken, noodles, or other favorite dishes.

Toasted Pecan Caramel Sauce

1/2 c. granulated sugar
1/3 c. butter or margarine
1 c. light corn syrup
1 lg. egg, lightly beaten
1 T. pure vanilla extract
1 c. pecan halves, toasted

Combine sugar, butter, corn syrup, egg and vanilla in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 8 minutes); remove from heat. Just prior to serving, stir in pecans. Serve warm or cool over ice cream, cake or waffles. Yields 2 cups.

Tomato Gravy

½ lb. bacon, cut into ½-inch pieces
1 sm. onion, chopped
3 T. all-purpose flour
Salt and ground black pepper to taste
1 (14½ oz.) can diced tomatoes (do not drain)
¾ -1 c. water
Salt and ground black pepper to taste
In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels; discard all but 3 tablespoons of bacon drippings from skillet. Cook onion in bacon drippings over medium heat until tender. Reduce heat and stir in flour; cook and stir over low heat until mixture is golden brown. Gradually add canned tomatoes; stir well as gravy thickens. Add water, a little at a time, and cook until gravy is desired thickness (additional water may be added if gravy is too thick). Season to taste with salt and pepper. Stir in bacon and remove from heat. Serve warm. Gravy may be served as a breakfast dish spooned over hot biscuits. May also be served over meatloaf, fried pork chops or cooked white rice. To create a spicy version of this recipe, replace diced canned tomatoes with one 10-ounce can of diced tomatoes and green chilies.

Woozy Sauce

½ c. honey
¼ c. Worcestershire sauce
1 T. minced dried onion
1 T. bourbon
2 tsp. Louisiana hot sauce
In a small bowl, whisk together honey, Worcestershire sauce, onion, bourbon and hot sauce. Transfer mixture to a closed container and refrigerate overnight to allow flavor to develop before serving. Sauce may be stored under refrigeration for up to 2 weeks. Serve at room temperature as a dipping sauce for grilled beef or pork. Yields approximately ¾ cup.

May 8, 2007	#1
VGary Tomatoville Honoree Join Date: Jan 2006 Location: Louisville, Kentucky Posts: 460	Recipes of Foods shared at CHOPTAG Jezebel Sauce and Other Sauces/Gravy This sauce is a great addition to any meal. You can use it with about any meats. You can serve chunks of meat appetizers and use as a dip for vegetables or spread over a block of Cream Cheese to be eaten with crackers. The Jams/Jellies may be a choice you make depending upon the type meats you have (Ham/Pineapple/Apple, Pork/Apple/Appricot, Turkey/Cranberry/Apple) whatever combinations you desire. Those with great desire for the "hot" stuff may add their favorite peppers. Jezebel Sauce 18 ounces pineapple preserves ( or your choice) 18 ounces apple jelly (your choice) 1 1/2 ounces dry mustard 5 ounces horseradish 1 tablespoon cracked pepper Combine all ingredients, blend well. Pour in jelly jars and refrigerate. Keeps indefinitely. For the CHOPTAG Plant Exchange I made the sauce to go with the Pulled Pork. I used Apple jelly and Apricot Jelly and added the additional ingredients Instead of the pure Horseradish I used a Horseradish Sauce. After everything was mixed I added some dried Cranberries and white Rasins to the mixture. Think of other dried fruits you could use in combination --- Candied Ginger, Candied Pineapple, Dried Cranberries, and other dried fruits of your choice. From my Notes: Jezebel Sauce 1 (10-oz.) jar apple jelly 1 (10-oz.) jar pineapple jam 1 (5-oz.) jar prepared horseradish 1/4 c. dry English blend mustard 1 tsp. dried crushed red pepper To prepare sauce: Process apple jelly, pineapple jam, horseradish, dry mustard and pepper in a food processor until smoothly blended. Store the blended sauce in a covered glass container under refrigeration for up to 3 weeks. Sauce is best if prepared the day before serving to allow flavor to fully develop. Yields approximately 2½ cups. To serve: Traditionally, Jezebel Sauce has been served as an appetizer in southern Louisiana. To do so, simply bring prepared sauce to room temperature, pour over softened cream cheese and spread on crackers or Cayenne Toast. However, the complex blend of this sweet-yet-peppery-tasting sauce is a delicious garnish for pork, chicken and boiled shrimp. It also makes a superb dip for chicken nuggets. To use as a glaze for grilled pork or chicken, brush on meat during the last three minutes of cooking. Excellent! You might want to consider a combination of other fruit or berries in a sauce such as the following --- Fruits and Berries Raspberries Red/Black Strawberries Ligonberries Blackberries Boysenberry Cranberry Red Currant Black Currant White Currant Goose Berry Saskatoon Berry Apples Cherries Kiwi Citrus Peaches and Nectarines Apricots Service Berries Pears Cranberry Orange Chutney 1/4 c. coarsely chopped orange peel 1 (12-oz.) pkg. fresh cranberries 1 c. granulated sugar 2 T. orange liqueur or 1 T. orange extract 1 c. chopped pecans Finely grind chopped orange peel in a food processor. Add half of the cranberries and process slightly. Add remaining cranberries and process until coarsely chopped. Transfer to a large mixing bowl; stir in sugar, orange extract and chopped pecans. Mix well. Cover and refrigerate for a minimum of 2 hours, allowing time for sugar to fully dissolve and flavors to blend. Yields 12 to 16 servings. Recipe Variation: For a jellied consistency, puree cranberries and orange peel in food processor; add sugar, extract, pecans and 2 packages of plain gelatin dissolved in 1/4 cup cool water; process to blend. Chill until thickened. Lemon Garlic Grilling Sauce ½ c. (1 stick) butter or margarine, melted ¼ c. lemon juice 1 T. Worcestershire sauce 3 cloves garlic, peeled and minced ½ tsp. Tabasco pepper sauce ¼ tsp. ground black pepper Melt butter in a small saucepan over low heat. Stir in lemon juice, Worcestershire sauce, garlic, Tabasco sauce and black pepper; mix well. Simmer for 2 minutes and remove from heat. Brush sauce on fish, seafood, poultry or vegetables during grilling or broiling. Heat any remaining sauce and serve warm at the table with grilled foods. Yields approximately ¾ cup. Peanut Sauce ½ c. peanut butter (smooth or chunky) ½ c. water 1 tsp. garlic powder 2 T. lemon juice 2 T. soy sauce 1 tsp. granulated sugar Sprinkle ground Cayenne pepper In a microwave safe bowl, whip together peanut butter, water, garlic powder, lemon juice, soy sauce, sugar and Cayenne pepper (to taste). When well blended, microwave for 30 seconds. Pour over chicken, noodles, or other favorite dishes. Toasted Pecan Caramel Sauce 1/2 c. granulated sugar 1/3 c. butter or margarine 1 c. light corn syrup 1 lg. egg, lightly beaten 1 T. pure vanilla extract 1 c. pecan halves, toasted Combine sugar, butter, corn syrup, egg and vanilla in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 8 minutes); remove from heat. Just prior to serving, stir in pecans. Serve warm or cool over ice cream, cake or waffles. Yields 2 cups. Tomato Gravy ½ lb. bacon, cut into ½-inch pieces 1 sm. onion, chopped 3 T. all-purpose flour Salt and ground black pepper to taste 1 (14½ oz.) can diced tomatoes (do not drain) ¾ -1 c. water Salt and ground black pepper to taste In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels; discard all but 3 tablespoons of bacon drippings from skillet. Cook onion in bacon drippings over medium heat until tender. Reduce heat and stir in flour; cook and stir over low heat until mixture is golden brown. Gradually add canned tomatoes; stir well as gravy thickens. Add water, a little at a time, and cook until gravy is desired thickness (additional water may be added if gravy is too thick). Season to taste with salt and pepper. Stir in bacon and remove from heat. Serve warm. Gravy may be served as a breakfast dish spooned over hot biscuits. May also be served over meatloaf, fried pork chops or cooked white rice. To create a spicy version of this recipe, replace diced canned tomatoes with one 10-ounce can of diced tomatoes and green chilies. Woozy Sauce ½ c. honey ¼ c. Worcestershire sauce 1 T. minced dried onion 1 T. bourbon 2 tsp. Louisiana hot sauce In a small bowl, whisk together honey, Worcestershire sauce, onion, bourbon and hot sauce. Transfer mixture to a closed container and refrigerate overnight to allow flavor to develop before serving. Sauce may be stored under refrigeration for up to 2 weeks. Serve at room temperature as a dipping sauce for grilled beef or pork. Yields approximately ¾ cup. __________________ *"We believe we mere debtors to God in relation to each other and all men, to improve our Time and Talents in this Life, in that manner in which we might be most useful." Shaker Covenant 1795* Last edited by VGary; May 10, 2007 at 03:03 PM.