10 oz. Vegetable oil
5 oz. Cider vinegar
1 oz. Worcestershire sauce
1 Tbsp. Brown sugar
2 tsp. Dry mustard
1 tsp. Tabasco sauce
1 tsp. Garlic powder
1 tsp. Onion powder
2 ea. Garlic cloves, minced
Mix together all the ingredients.
Pour over the meat or fish. Refrigerate until service.
*Bourbon, powdered chilies, and/or tomato paste are
additional flavorings to consider.
Smoked Corn Relish
1 ½ c. Smoked corn kernel corn
¼ c. Chopped yellow onion
¼ c. Chopped green bell pepper
2 ea. Cloves of garlic minced
1Tbsp. Red pepper flakes
1Tbsp. Fresh Thyme leaves
1 Tbsp. Chopped parsley
¼ c. Olive oil
¾ c. White wine vinegar
¼ c. Sugar
Bring all ingredients to a rapid boil. Remove from heat and let cool.
See the internet for recipes for smoked corn or you can take 6 ears of corn with the husks still on 1/4 cup olive oil 1 bunch green onions, finely chopped.
Gently pull back the husks on the each ear of corn. Remove the silk but not the husks.
Place the ears in a large pan and fill with water to cover the corn.
Let sit for several hours.
Remove from water and brush the corn with olive oil and add about 1 to 2 teaspoons of the green onions.
Pull the husks back over the corn.
Prepare smoker. The ears of corn will need to smoke at 225 degrees for about 1 to 1 1/2 hours.
When done smoking pull back the husks and serve or process.
Green Tomato Chutney
6 lbs. Green Tomatoes
4 Tbsp. Salt
2 lbs. Cooking Apples, peeled, cored, and chopped.
1 lb. Red Onion thinly sliced
4 ea. Shallots minced
3-4 ea. Garlic cloves minced
2 tsp. Grated fresh Ginger
2 c. Red Wine Vinegar
2 ea. Dried Hot Chilies
1 tsp. Cumin seed
3 ea. Whole Cloves
¼ c. Dry Mustard
1 ½ c. Firmly packed Brown Sugar
1 ½ c. Dried Currants or Raisins
1. Remove the core and slit the skin at the bottom of each tomato. Blanch in a large pot of boiling salt water for 1 minute and drain in a colander. When cool enough to handle, peel and halve them discarding the seeds. Chop the flesh into ½ inch pieces, toss with 2 Tbsp. salt, and let drain in a colander for 2 hours.
2. In a large saucepan combine the drained tomatoes, apples, red onions, shallots, garlic, ginger, the remaining salt and 1 c. of vinegar.
3. Bring the mixture to a boil over low heat and simmer, stirring frequently, for 30 minutes.
4. While mixture is cooking, grind the chilies, cumin seed, and cloves to fine powder.
5. Combine the chili mixture with the mustard and brown sugar.
6. Add the remaining 1 c. vinegar, spice mixture, and currants to the tomato mixture and simmer for 45 minutes or reduced by one fourth.
7. Spoon chutney into sterilized jars and seal. Store in a cool dark place for at least 3 months before eating. This allows for proper flavor development.
2 ea. Egg Yolks
2 tsp. White Wine
6 oz. Clarified butter
3 tsp. Fresh Lemon Juice
1 tsp. Worchester Sauce
Cayenne Pepper To Taste
Salt To Taste
1. Whip egg yolks and wine together in stainless steel bowl.
2. Place bowl over pot of simmering water (like a double boiler) making sure that the bottom of the bowl does not touch the water. (This results in overcooking)
3. Whip yolks lightly until cooked to a soft peak. Stir down from edges and up from bottom of the bowl.
4. Remove from range.
5. Slowly pour butter into eggs whipping to blend.
6. Add lemon juice & seasonings.
7. Keep at a moderate temperature.
8. Serve sauce within 1 ½ hours of preparation.
Fresh Tomato Sauce
8 oz. Onions, diced
4 oz. Celery, diced
8 oz. Carrots, diced
1 Tbsp. Garlic, mashed to a paste
3 fl oz. Olive oil
2 oz. Butter
4 lbs. Tomato finely chopped
2 Tbsp. Parsley, chopped
1 Tbsp. Basil, cut into strips
1 Tbsp. Oregano, chopped
1 tsp. Salt (to taste)
½ tsp. Pepper (to taste)
1. Fry the onion, celery, carrots, and garlic in the oil and butter until they are translucent.
2. Add the Tomato; simmer for 45 minutes to 1 hour, until the flavor is fully developed and the correct consistency is reached.
3. Add the parsley, basil, and oregano as desired. Adjust the seasoning to taste with salt & pepper.
2 Tbsp. Olive oil
1 Tbsp. Butter
¾ c. Chopped onion
1 ea. Green or red sweet pepper, seeded and chopped
¼ c. Chopped carrot
¼ c. Chopped celery
1 ea. Clove garlic, minced
2 c. Fresh crushed tomatoes
½ tsp. Crumbled fresh rosemary
½ tsp. Ground marjoram
1 ea. Bay leaf
3 Tbsp. Fresh chopped parsley
¼ c. Chicken stock or water
3 ea. Medium zucchini cut length wise and sliced thinly.
1. In a medium-size saucepan, heat oil and butter.
2. Add onions, peppers, carrots, and celery. Sauté until soft, 5 to 8 minutes.
3. Add garlic and sauté 1 minute.
4. Add tomatoes, rosemary, marjoram, bay leaf, parsley, and stock or water. Bring to a boil. Reduce heat, cover and simmer 25 to 30 minutes.
5. Stir in zucchini. Cook, covered 5 to 7 minutes.
6. Remove bay leaf and serve or you can freeze this sauce as well.