Chutney For Fish

Ingredients

Instructions

  • 1 jar Major Grey Chutney
  • 1 small nob of fresh ginger, peeled and minced (1/2 tsp.)
  • 2 green onion, diced
  • 1/4 chopped pecans, toasted
  • 1/2 tsp. chopped garlic
  • 1/2 fresh mango, chopped
  • fresh lime juice
Mix all and let set overnight to marinate flavors. Wonderful with grilled salmon.

Counterfeit Bernaise

Ingredients

Instructions

  • 1/2 c. dry white wine
  • 1/2 c. parsley
  • 1/4 c. white vinegar
  • 1 small onion, quartered
  • 2 cloves garlic
  • 2 1/2 tsp. dried tarragon, crushed
  • 1/4 tsp. dried chervil, crushed
  • 1/8 tsp. pepper
  • 1 c. mayo
Place wine, parsley, vinegar, onion, garlic, tarragon, chervil and pepper in blender. Cover and blend on high until smooth. Pour in small saucepan and stir over medium heat until reduced to 1/3 cup. Strain; return liquid to saucepan. Stir in mayo. Stir over medium heat until just warm. Do not boil.



Counterfeit Hollandaise

Ingredients

Instructions

  • 1 c. mayo
  • 2 eggs
  • 3 tbls. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
In small saucepan, stir all ingredients together with wire whisk until smooth. Stir over medium-low heat until thick. Do not boil. Serve over vegetables, seafood or poached eggs. Sprinkle with paprika.

Creamy Blender Hollandaise Sauce

Ingredients

Instructions

  • 3 egg yolk
  • dash cayenne
  • 1 pkg. (3 oz.) cream cheese, softened
  • 1/2 c. butter or margarine
  • 1 tbls. lemon juice
Place egg yolks, softened cream cheese, and cayenne in blender. Cover and blend at low speed until cheese is nearly smooth. In small saucepan, heat butter and lemon juice until almost boiling. Turn blender on high speed and slowly put in butter. Blend until thick and fluffy. Keep in refrigerator until ready to use, then heat in double boiler. Use on vegetables or eggs benedict.

Dill Sauce For Fish

Ingredients

Instructions

  • 1 c. mayo
  • 2 tbls. Dijon mustard
  • 2 tbls. red wine vinegar
  • 1-2 tbls. horseradish
  • 2 tbls. sugar
  • 1-2 tsp. dried dill weed, to taste
Mix all and refrigerate until well chilled. Wonderful with salmon.



Honey Mustard Dipping Sauce

Ingredients

Instructions

  • 3/4 cup manyonaise
  • 3 tbls honey
  • 2 tbls yellow mustard
  • 1 tbls lemon juice
  • 1 tsp horseradish (optional)
  • 2 tbls orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Add orange juice as needed to make pouring consistency for dressing or dipping consistency for dips.

Hot Fudge Sauce

Ingredients

Instructions

  • 13 oz. evaporated milk
  • 2 c. sugar
  • 1/2 c. butter
  • 4 tbls. cocoa
Mix, bring to a boil. Simmer, stirring occasionally, until desired thickness.

Hot Sweet Mustard

Ingredients

Instructions

  • 1 c. dry mustard
  • 1 c. cider vinegar
  • 1 c. sugar
  • 2 egg yolks
  • 1/4 tsp. salt
Mix mustard and vinegar and let stand for 2 hours. Add all and heat in a double boiler, stirring often, until thickens (10 - 15 minutes). Mustard will thicken more when it cools.

Kay's Beef Tenderloin Marinade

Ingredients

Instructions

  • 1/2 c. molasses
  • 1/2 c. canola oil
  • 1 tbls. dried onion flakes
  • 1/4 c. soy sauce
  • 1/4 c. ketchup
  • 1/4 – 1/2 tsp. garlic powder
Mix molasses, oil, soy sauce and ketchup in a bowl. Add dried onions and garlic powder. Marinade 6 fillets for several hours and grill. You do not need to baste while grilling. Also good on pork chops and chicken.

Salsa Caliente

Ingredients

Instructions

  • 1 – 16 oz. can crushed tomatoes
  • 1 – 3 oz. can green chilis
  • 2 tbls. vinegar
  • 1 jalepeno pepper, seeded and chopped
  • 6 scallions, chopped
  • 1 tbls. tobasco
  • salt
  • 1 clove garlic, minced
  • dash of oregano
Combine tomatoes and chilis in medium bowl. Add vinegar and stir until well blended. Let stand about 15 minutes. Add remaining ingredients and blend thoroughly. Cover and refrigerate 24 hours.

Seafood Cocktail Sauce

Ingredients

Instructions

  • 1/2 bottle chili sauce
  • 2-3 tbls. horseradish
  • 1 tbls. lemon juice
  • 1/2 tsp. Worcestershire
  • 1/4 tsp. salt
  • dash pepper
Mix all and refrigerate until well chilled.


Seafood Relish

Ingredients

Instructions

  • 1 can whole kernal corn
  • 2 avocados, diced
  • 2 tomatoes, cut into small pieces
  • 1/2 small red onion, finely chopped
  • 2 tbls. finely chopped parsley
  • 2 tbls olive oil
  • 2 tbls lemon juice
  • 1 tsp. coarse salt
  • 1/4 tsp. pepper
In a bowl, add corn, tomatoes, avocados, onion, parsley, 2 tbls oil, lemon juice, salt and pepper. Toss to combine. Wonderful on grilled salmon.

Sedona Sesame Teriyaki Marinade

Ingredients

Instructions

  • 6 tbls. sesame seeds
  • 6 tbls. soy sauce
  • 4 tbls. sugar
  • 2 green onions, finely chopped
  • 2 tbls. oil
  • 1 tbls. flour
Toast sesame seeds on cookie sheet at 325. Turn frequently and watch carefully. Pulverize seeds in food processor or blender. Add remaining ingredients and mix. Marinate steak or pork chops 15 minutes to overnight.



Stir Fry Sauce

Ingredients

Instructions

  • 3 tbls. dark brown sugar
  • 1/3 c. cornstarch
  • 2 tsp. ginger, fresh (use less if using ground)
  • 4 cloves garlic, crushed
  • 1/2 c. soy sauce
  • 1/2 c. sherry
  • 1 tbls. Worcestershire
  • 1/4 tsp. tobasco
  • 3 tbls. red wine
  • 2 1/2 c. chicken or beef broth
Combine all but broth in blender until smooth. Pour into jar, add broth and shake. Can store in refrigerator for up to two weeks. Shake before using or freeze in one cup portions.

Tartar Sauce

Ingredients

Instructions

  • 1 c. mayo or salad dressing
  • 1 tbls minced onion
  • 1 tsp. minced parsley
  • 1 tbls. sweet pickle relish
  • salt
  • pepper
Mix all and refrigerate until well chilled.