A traditional grilling sauce.
1/4 cup butter
1 medium onion, diced
1/4 cup yellow mustard – regular ballpark
1/4 cup water
Juice of 2 lemons
2 Tbsp. ketchup-style chili sauce
1 Tbsp. white or rice vinegar
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
In a saucepan that is nonreactive, melt the butter over medium heat. Add the diced onion and cook for 10 minutes. Add all of the rest of the ingredients, reduce heat to low and cook for 15 more minutes. Serve warm.
Easier to make than you think. Give it a whirl.
6 cups cold water (or chicken or vegetable broth)
3 cups white rice – I usually use Goya, sometimes Uncle Ben’s
1 Tbsp. olive oil
Place the cold water and oil n a pot that has a tight fitting lid. Bring to a boil. Add the rice, stir well. Lower heat to a low simmer and cover; cook until water has absorbed. This takes about 30-35 minutes with the Goya rice.
Couple of notes: The Goya rice bag has instructions for making white rice that just never, ever turns out for me – it comes out pretty gross, so I make it the standard way.
In addition, you’ll probably play around with the amount rice for your needs, just remember that however many cups of rice you’ll make multiply by 2 to get the amount of water needed.
Really good mashed potatoes are not hard to make; once you’ve done it, you won’t need this recipe. Some folks use chicken broth instead of milk, they also add chives, grated Parmesan, roasted garlic – add whatever you want. They adapt well. Here’s my blueprint version.
5 lbs. potatoes
2 cups whole milk
1/2 stick butter
Kosher salt
Ground black pepper
Peel potatoes, and leave whole. Place in large pot and cover by 1 inch with cold water. Sprinkle in about 2 teaspoons kosher salt. Turn heat to high and when it begins to boil, turn down to a nice steady simmer and cover. Keep covered and simmer about 30-35 minutes.
During the end of the cooking time, heat the milk and butter together until the butter has melted; set aside.
Drain and place potatoes in a large bowl and mash them down with your potato masher. Now, you can either continue with your masher or switch to a hand-held mixer (like I do) and slowly add the warmed milk mixture until it is the consistency you want. I usually have some of the milk leftover, but I do need to add more pepper. Serve. These reheat well the next day.
The name says it all.
1 9 inch pre-baked pastry or graham cracker crust
3/4 cup packed brown sugar
1/3 cup flour
1/2 tsp. kosher salt
2 1/2 cups whole milk
6 Tbsp. Hershey’s Syrup
2 egg yolks, very well beaten
2 Tbsp. butter
1/2 tsp. pure vanilla extract
In a medium pot, combine well the sugar, flour, and salt. Stir in the milk, syrup and well-beaten egg yolks. Stirring constantly, cook this over medium heat until thick. Remove from heat and stir in the butter and vanilla.
Carefully pour into the pie shell; cool. Chill in the fridge for several hours, before serving.
It was inevitable for me to roast this too. It’s just so good, how could I not? I think you’ll agree.
1-2 Tbsp. minced garlic
3 Tbsp. extra virgin olive oil
1 head cauliflower, in florets
1 tsp. kosher salt
1/2 tsp. black pepper
Preheat your oven to 425 degrees.
Place the florets onto the pan and add everything else. Mix very well with your hands. Place in oven for 30 minutes. Stir well with a rubber spatula at the 15-minute mark. Taste for seasonings & serve.
This is a thick, rich soup. For some reason, adults prefer it more than kids. I say, more for us!
1 lb. peeled, chopped carrots
1 large white onion
2 celery stalks, chopped
2 potatoes, peeled & diced
2 cloves minced garlic
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. white sugar
4 whole cloves
4 -5 cups chicken broth
Kosher salt
In a Dutch oven or soup pot, heat the oil and butter. Add the carrots, onion, celery, potato, garlic and sugar – saute for 5 minutes. Reduce to low, cover pot and cook for 10 minutes. Add the cloves, pepper, and 4 cups chicken broth. Bring this to a boil, reduce to a simmer for 20 minutes. Remove from heat. Remove the whole cloves and toss out. Let the soup cool a bit because you now have to puree in a blender or food processor. Puree it in batches, pour back into pot and heat slightly. If too thick, add some more of the last cup of chicken broth. Serve.
In a 1-cup liquid measuring cup, place 1 tablespoon of either lemon juice or white vinegar. Then fill with milk (not skim). Stir and let sit for about 10 minutes. There you have 1 cup of soured milk. Double for 2 cups.
Substitue equal amount of plain or a flavored yogurt – depending on what you’re making. I’ve used both and they work wonderfully. One time I was making a sour cream coffeecake and the sour cream in my fridge was way past the expiration date so I used lemon yogurt instead. It was great!
It just won’t come off the dishes, right? Well, soak them in cold water for a while and it’ll come off much, much easier. My mother taught me that one. Thanks mom!
This is simple: never in the fridge, it deadens the flavor. Store them in a bowl on the counter. They look nice there, too.
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