Dresden Sauce Serve this creamy horseradish sauce with roast beef, fondue, fish, corned beef or any sliced meat for sandwiches or wraps. 1 cup sour cream1 teaspoon Dijon mustard1 1/2 teaspoons horseradishSalt, to taste Mix ingredients until well blended. Cover and refrigerate.

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Black Bean Drizzle 1 cup drained warm cooked black beans3/4 cup bean broth or water, warmed2 teaspoons Chipotles en Adobe Pur?e3/4 teaspoon salt Pur?e all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force pur?e through a fine-meshed sieve with the back of a large wooden spoon. Pour the pur?e through [...]

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Escabeche 1 pound tomatillos, husked and halved1 whole mild green chile, roasted and    sliced in several fat strips1 whole mild red chile, roasted and    sliced in several fat strips2 fresh jalape?os6 garlic cloves, halved1 cup white wine vinegar1/4 cup water1 teaspoon salt1 teaspoon brown sugar1/2 teaspoon cumin seed1/2 teaspoon dried Mexican oregano Arrange tomatillos, chiles [...]

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Fresh Cayenne Hot Sauce Source: The Chile Pepper Encyclopedia – Dave DeWitt (Morrow, 1999) You probably don’t age your cayenne peppers for three years. But it is possible to make your own hot sauce, if you have a supply of hot peppers. Be careful handling the peppers. Wear rubber gloves and don’t touch your eyes, [...]

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Henry Bain Sauce This sauce is a standard in Louisville, Kentucky, and was invented years ago by a chef, Henry Bain, at the Pendennis Club. Bottled, it makes special Christmas gifts. 1 (12 ounce) bottle Major Grey’s chutney1/2 bottle pickled walnuts2 (14 ounce) bottles tomato catsup1 (10 ounce) bottle A-1? sauce2 (12 ounce) bottles chili [...]

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Adobo 4 large ancho chiles1/8 teaspoon cumin seed1/8 teaspoon Mexican oregano1/8 teaspoon thyme1 tablespoon salt2 cloves garlic, peeled1/2 cup mild white vinegar Toast the chiles lightly, turning them from time to time so they do not burn. Slit them open and remove the seeds and veins. Put the chiles into a bowl and cover them [...]

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Chile-Orange Oil 1/4 cup dried crushed red New Mexican    chiles, seeds included2 cups peanut oil1 teaspoon sesame oilZest of 3 oranges, finely minced2 cloves garlic, finely minced Heat peanut oil to 325 degrees F. Remove from the heat and stir in the remaining ingredients. Let the oil cool. To use, marinate fish overnight in the [...]

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Caribe Honey Serve this over biscuits or sopaipillas. It is also a wonderful glaze for meats. 1/4 cup crushed Caribe chilesWater2 cups desert honey Simmer chiles in a small amount of water until the pulp becomes soft and slides off the peel, about 30 minutes. Strain and stir pulp into honey that has been placed [...]

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New York Pushcart Onion Sauce 2 medium onions, sliced 1/4-inch thick2 tablespoons vegetable oil1/4 cup catsup or tomato sauce1 pinch ground cinnamon1/8 teaspoon chili powderDash of Tabasco sauceDash of salt1 cup water In medium skillet, saut? onions in oil over medium heat, stirring until golden and limp, about 7 minutes. Mix in catsup smoothly. Add [...]

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Garlic Paste (Pasta de Ajo) 6 tablespoons butter2 tablespoons olive oil6 cloves garlic, finely mashed Melt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling.

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