ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE
A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE
ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED &
TESTED IN MY KITCHEN. BASIL MAYONNAISE 1 WHOLE LARGE EGG 1 OUNCE CLEANED BASIL LEAVES & SMALL STEMS FRESH 1+1/2 OUNCES WHITE WINE VINEGAR 1 TSP LEMON JUICE 1/4 TSP SALT-TO TASTE 1/8 TSP WHITE PEPPER 2 TABLESPOONS ROMANO CHEESE 6 OUNCES OLIVE OIL-POMACE 4 OUNCES CORN OIL IN A FOOD PROCESSOR, PLACE ALL INGREDIENTS EXCEPT OIL AND BASIL. TURN ON MACHINE. SLOWLY ADD ALL OF THE OIL, ALLOWING THE MACHINE TO BLEND EVERYTHING INTO A MAYONNAISE. WHILE THE MACHINE IS RUNNING, DROP THE BASIL LEAVES INTO THE MIX AND LET THE MACHINES RUN FOR A MINUTE OR TWO. SCRAPE DOWN THE INSIDE WALLS OF THE MACHINE IF NEEDED WITH A RUBBER SPATULA AFTER THE MACHINE IS TURNED OFF. COVER AND REFRIGERATE. SHELF LIFE IS ABOUT TWO WEEKS WITH LITTLE EFFECT ON FLAVOR. THE MIX WILL HAVE A LIGHT GREEN TINT TO IT. EXCELLENT ON SANDWICHES, ANY AND ALL GRILLED FOODS, CRAB CAKES, FRIED SHRIMP, FRIED MUSHROOMS, PASTA SALAD DRESSING, VEGGIES BURGERS, TURKEY BURGERS, ROAST SIRLOIN, BAKED FISH, STEAMED FISH, STEAMED BROCCOLI, AND MUCH MORE. IF YOUR MAYONNAISE SEPARATES ON YOU, START THE PROCESS OVER WITH A WHOLE EGG IN THE MACHINE FIRST AND TURNED ON, SLOWLY ADDING THE DRESSING BACK INTO THE EGG BASE WITH THE MACHINE DOING THE WORK. AN OUNCE OR TWO OF OIL WILL THICKEN IT IF YOU WISH. Wing Hot Sauce CRYSTAL (brand name) Hot Sauce 8oz Heavy cream 2-3oz Granulated onion 1T
Dried Chives 1T Chopped Roasted Garlic 1T 2t granulated garlic Heat hot sauce to a simmer, and whip
in rest of ingredients. Keep warm until Used. Crystal is the #1 seller in
Louisiana. 2 types, Blue label and Red
label. Red is hotter. Substitute your favorite hot sauce for
Crystal if you wish. Keep in mind the
more pepper puree the better, the less vinegar the better when looking at
bottle labeled ingredients. If you want it hotter add red pepper or chili flakes.
Roasted Red Bell Pepper Sauce 10oz. roasted red bell peppers ¼ cup diced Onion ½ cup thin sliced Carrot ¼ cup thin sliced Mushroom 4 pitted prunes 1t Salt 1t Dry mustard 1t marjoram 1 cup Chicken broth 1 plum tomato diced Saute with enough oil to prevent sticking, the carrots first
for about 5-7 minutes, then add the onion and cook until translucent. Then add mushrooms, when they are wilted from
cooking, add the rest of the ingredients.
Simmer everything until all ingredients are soft and can be easily
smashed with the back of a spoon when pressure is applied to them. Add everything into a food processor and
puree until smooth & strain. Adjust
seasonings if needed, salt & pepper to your taste. 16oz Chili Sauce 6oz ketchup 4T horseradish 1T lemon juice fresh is best 1/2t hot sauce-(Tabasco or similar sauce) 2t Worcestershire Sauce 1/4t salt 1t granulated onion 1/2t granulated or fresh chopped garlic Mix in a 1 quart bowl, and you are done |
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SAUCES - HOT & COLD |