1 1/2 c White vinegar 1/2 c Water 1/4 c Sugar 2 tb Mustard seeds 3 Ripe papayas; peeled, seeded - and coarsely chopped 1 tb Curry powder 1/2 md Red onion; finely diced COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly. Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using. Makes 1 Quart MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK |
2 tb Unsalted butter 4 lb Boneless veal loin, trimmed And tied, at room Temperature Salt and pepper —–PISTACHIO BUTTER SAUCE—– 1/4 c Finely chopped shallots 1/2 c White Burgundy Wine 1/4 c White wine vinegar 1/2 c Water 1/4 ts Salt 1/4 ts Freshly ground white pepper 8 oz Cold unsalted butter, cut Into 16 pieces 1 cl Garlic,peeled and mashed 1/2 c Coarsely chopped, toasted Pistachio nuts Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season veal with salt and pepper.Brown meat on all sides over medium high heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer inserted in thickest portion registers 140 degrees.Baste with butter several times during roasting.Remove meat from oven,cover loosely with foil and allow to rest in warm place for 15 minutes before slicing.Slice into 1/4″ thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.Serves 8 to 10. PISTACHIO BUTTER SAUCE In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2 tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces of cold butter,1 at a time.Do not add more butter until each piece is incorporated.The sauce will have the consistency of heavy cream after all the butter has been added.Whisk in the garlic and pistachios.Taste and adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept lukewarm in double boiler.At serving time, place over heat and whisk in 1 tsp. cold water at a time until desired consistency is achieved. |
3 tb Sesame oil 1/4 ts Crushed red pepper flakes 1 tb Minced ginger 1 Medium clove garlic, minced 1/4 c Hoisin sauce 2 tb Balsamic vinegar 2 tb Soy sauce 2 tb Fresh orange juice 1 ts Ground coriander 1/2 ts Chinese 5 spice powder Heat oil with pepper flakes in small skillet. Add ginger and garlic; saute until softened, 1 to 2 minutes. Pour this flavored oil into a small bowl; stir in remaining ingredients. Serve warm or at room temperature. |
1/2 c Cucumber, Shredded 1/2 c Sour Cream 1/4 c Miracle Whip 1 tb Chives, Snipped 2 ts Lemon Juice 1/4 ts Salt 1 ds Pepper 2 lb Halibut, Fresh 1/4 c Butter 1 ts Salt 1/8 ts Pepper 1 Paprika Blend shredded cucumber with sour cream, Miracle Whip, chives, lemon juice, 1/4 t salt and dash of pepper. Mix well and chill until serving time. Place the halibut in a well greased wire grill basket. In a sauce pan melt the butter. Stir in the 1 t salt and 1/8 t pepper. Grill the halibut over medium-hot coals for 5-8 minutes depending on thickness of steaks. Brush with butter mixture occasionally. Turn and baste with the remaining butter mixture. Grill the halibut until it flakes easily with a fork, 5-8 minutes more. Sprinkle halibut with paprika and serve with chilled cucumber sauce. From: Syd’s Cookbook. |
1 1/2 c Milk 1 Stick cinnamon 4 Egg yolks 3 tb Sugar 1/2 ts Vanilla extract Bring milk to boil with cinnamon in sauce pan. Meanwhile, whisk egg yolks with sugar in bowl. Gradually whisk in hot milk. Return to sauce pan and cook over medium heat, stirring constantly, just until mixture coats back of spoon. ***DO NOT BOIL*** Strain, stir in vanilla. Refrigerate until cold. Makes 1 3/4 cups. Serve with Apple Brown Betty. |
1 oz Butter 1 oz Flour 10 fl Cider or apple juice 2 tb Milk or cream 1 x Salt and pepper as desired Melt butter, add flour and cook for 2-3 minutes so that the raw flavor of the flour has time to mellow. Remove from heat and slowly add the cider, stirring all the time. Season to taste, bring to the boil, and cook for a few minutes. Remove from heat again, add the milk or cream, and reheat carefully. Serve in a hot sauce boat. |
1 c Ham, finely diced 1 c Mushrooms, fresh, finely – diced 1 c Onions, green, finely – chopped 2 oz Butter 3 c Demi-Glace ** 1 1/2 c Wine, red ** See recipe for Demi-Glace. Saute the ham, mushrooms and green onions in butter. Add demi-glace and wine, reduce by one-quarter and strain. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander’s Palace Restaurant, New Orleans |
1 c Strong black coffee 1 c Tomato catsup 1 tb Freshly ground black pepper 1 tb Salt 1/2 c Worcestershire sauce 1/4 c Butter or margerine 1 tb Sugar Combine all ingredients and simmer for at least 30 minutes, stirring frequently. Store in a tightly covered jar in refrigerator. Heat before using. For ribs, I dunk the ribs in the sauce each time I turn them. This sauce is very spicy and some people think it’s too strong for poultry; I disagree. The coarser the pepper is ground, the better it is. Warning: if this is used on country style pork ribs it will make you throw rocks at steak! |
3 c Tomato paste 5 c Water 1 c Cider vinegar 1/2 c Corn syrup 2 tb Chili powder 1 tb Salt 1 ts Cayenne pepper 1/2 tsp. hot -pepper sauce Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints. From: Ball Blue Book Shared By: Pat Stockett |
1 qt Hamburger Sliced Dill -Pickles 2 1/2 c Sugar 1 oz Tabasco Sauce Take a regular quart of pickles and drain the juice off the pickles. Add the sugar and Tabasco Sauce. Let it set for 5 days. Shake or invert the jar at least twice a day to insure an even coating. This makes a very tasty pickle. Of course the amount of Tabasco can be adjusted to suit your own taste. |