Brandy Dijon Creme Sauce

Ingredients:
2oz Brandy (any brandy will do)
1/2 cup Worcestershire
1/2 cup Heavy whipping cream.
1 Tablespoon Dijon Mustard
2-3 cloves of Garlic minced(to taste)
1/4 cup chopped green onion
2 tablespoons soft whipped butter

Directions: to Teflon(Optional) Skillet add butter, Minced Garlic, green onion. Lightly caramelize garlic. Add Brandy(CAUTION FIRE INVOLVED) Burn off alcohol. Add Worcestershire and cream. bring to a low boil. add Mustard. allow to simmer until it has reduced and the bubbles look a bit like fish eggs. Serve!

can be used with ANY meat as an over the top/dipping sauce.
can also be used as a sauce for dipping bread, cheese, veggies.

Thanks to my friend Andy Meyer for this recipe!

Tsatziki - Cucumber Sauce, Yogurt Dip

Servings: 6


Ingredients:
1 Cucumber
1 Pinch Dill diced/ to taste
4 Clove Garlic pressed
2 Tablespoon Olive Oil
1 Pinch Pepper to taste
1 Pinch Salt to taste
1 Teaspoon Vinegar
2 Cup Yogurt Pressed with cheese cloth

Directions:

* grate the cucumber.
* strain tightly using a cloth until very dry.
* mix in all other ingredients.

Salsa Verde

2 cups basil leaves
3 cups flat-leaf parsley leaves
1/4 cup plus 2 tbsp chopped cornichons
2 tbsp drained capers
1 medium shallot, chopped
1 tbsp chopped garlic
2 tbsp fresh lemon juice
1 cup extra virgin olive oil
3/4 cup vegetable oil
salt and freshly ground pepper

In a food processor, combine all the ingredients except the salt and pepper. Puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.

Can be refrigerated overnight.

Crème Fraîche

1 cup heavy whipping cream
1 tablespoon buttermilk

Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

In a medium saucepan over low heat, warm the cream to 105 degrees F. Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The crème fraîche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Crème fraîche may be made and stored in the refrigerator for up to 10 days.

Herb Butter

1/4 cup butter
1/2 tsp each of chives, parsley, chervil (french parsley,) tarragon, shallots
1 tbsp whipping cream

Place the ingredients in a blender and process until very smooth.

Creole Sauce

1 1/2 tbsp safflower oil
1 1/2 finely diced onions
1 finely diced green bell peppers
1 1/2 finely diced celery stalks
10 peeled, seeded, chopped tomatoes
1 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp black pepper
1/2 tsp basil leaves
1/4 tsp oregano leaves
1/4 tsp thyme leaves
3 diced green onions
1/2 bunch chopped parsley

Heat the oil in a large sauce pan. Saute the onion, celery and green pepper until tender. Add the tomatoes and seasoning, simmer until the desired thickness has been achieved (about 4 hours.)

Add the green onion and parsley. Simmer 15 minutes longer. Sauce is ready for use.

Salsa Boracha

1 medium dried chipotle or ancho chile
4 cups diced tomatoes
1 cup diced brown onion
1 (3.5 gm) beef bullion cube, mashed
1/4 cup Oyster Sauce
1/4 cup beer
1/2 cup chopped fresh cilantro
1 teaspoon salt

Remove stem and seeds from chile and place in a small saucepan full of water. Bring water to a boil for 5 minutes to soften chile. Cool to touch and mince into tiny bits.

Cut tomatoes in half and remove seeds before dicing. Add all ingredients into a bowl and stir to combine. Cover salsa and let stand for 1 hour at room temperature before serving to allow flavors to blend. Store in an airtight container in the refrigerator for up to 4 days. Makes about 5 cups.

Pina Colada Dipping Sauce for Chicken Skewers

1/2 cup cream of coconut, such as Coco Lopez
2 tablespoons crushed pineapple
3 tablespoons sour cream
1/4 teaspoon minced, peeled fresh ginger
1/4 teaspoon Jamaican rum
pinch of salt

Mix together in a small bowl until combined. Cover and refrigerate until party time. Serve with bite-size chicken skewers or coconut shrimp.

Bloody Mary Cocktail Sauce for Shrimp Cocktail

1 cup cocktail sauce
3 tbs vodka
1/8 tsp horseradish
1 tsp Worcestershire sauce
2 tsp lemon juice
1/2 tsp celery salt

Mix together in a small bowl until combined. Cover and refrigerate until party time. Serve with cooked, cold shrimp. Makes about 1 1/2 cups of sauce.