Sweet Hot Mustard

• 4oz Coleman’s Dry Mustard
• 1/2 cup white vinegar (if you like it real HOT increase the vinegar to 1 cup and don’t use water)
• 1/2 cup water

Mix well and let stand over night.  Next day, add  the remaining ingredients and cook at low heat until mixture clings to a spoon.

• 2 well beaten eggs
• 1 cup sugar
• pinch of salt

Cool and refrigerate.

Cucumber Sauce

• 4 Tbsp plain yogurt (preferably goat’s or sheep’s milk)
• 1 Tbsp sour cream
• 1 Tbsp mayonnaise
• 1 Tbsp olive oil (EVOO)
• 1 tsp minced roasted garlic  (about 1 medium clove)
• 1/2 Tbsp lemon juice
• 1/2 tsp fresh dill, chopped fine
• 1 large cucumber, seeded, peeled and cubed
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)

Place cucumber cubes into a colander and sprinkle with a pinch of salt.  Let rest for 10-15 minutes to allow excess water to drain from the cucumber.  Without rinsing the cucumber, gently squeeze the cucumber in a paper towel or cheese cloth, removing as much moisture as possible.  Pulse process all ingredients in food processor until you have a nice creamy consistency.  Chill for a few hours before serving (if at all possible, to allow the flavors to marry together). 

Serve on Gyros, grilled lamb chops  . . . really just about anything would good with a little of this – it’s YUMMY!

Linda’s BBQ Sauce

• 3/4 cup shite sugar
• 3/4 cup dark brown sugar
• 2 & 2/3 cups double strength beef broth
• 2 cups hot water
• 3/4 cup spicy mustard
• 1/2 cup white wine vinegar
• 1/3 cup liquid smoke
• 2/3 cup Worcestershire sauce
• 1 & 1/2 cup tomato paste
• 8 large cloves of garlic, minced
• 1 Tbsp chili powder
• 5 serrano chili peppers, minced
• 1 large brown onion, chopped
• salt & Cayenne pepper to taste

Place all ingredients except salt and cayenne pepper in a stainless steel sauce pan and heat.  Stir to dissolve the ingredients and avoid scorching.

Simmer for 1/2 hour and taste for desired heat and salt.  Add salt and cayenne pepper as needed.  This sauce is best when made a day or two ahead of time and refrigerated.

Use as basting sauce or barbecue sauce for chicken, beef and pork.   Makes about 1 & 1/2 quarts.

This recipe was contributed by Chef Linda Kittler of Kenwood Vineyards (I’m surprised there’s not a little red wine in the recipe – I think it would go very nicely!)

Pear & Tropical Fruit Salsa

• 1/2 mango, seeded and peeled
• 1/2 papaya, seeded and peeled
• 1/2 pear, unpeeled and cored
• 1/2 cup fresh pineapple, peeled
• 1 Tbsp serrano pepper, minced
• 1 tsp fresh ginger, peeled and sliced in 1/16″ thick rounds, minced
• 1/2 tsp fresh garlic, minced
• 1 Tbsp cilantro, chopped
• 1 Tbsp shallots, minced
• 2 Tbsp fresh lime juice

Cut all the fruit into 1/4″ cubes and combine with the rest of the ingredients, tossing well.  Let marinate for several hours before serving.

Serve with grilled chicken breast or baked sea bass (I think this would be pretty good on a baked ham too) .

Mango Tango Salsa

• 2 large avocado’s
• 1 mango
• 1 jalapeno pepper
• 1 yellow pepper
• 1/2 cup red or sweet onion
• 1/2 cup cilantro
• garlic to taste, start with about 3 cloves, minced
• salt and pepper to taste
• juice of one lime

Blend all the ingredients above and let set for several hours before serving.

Best Steak Marinade – EVER!

In a large skillet, sauté:

• One medium onion minced
• One medium bulb garlic pressed
• in about 2 Tbsp real butter

 Then mix in equal parts of:  About one cup each

•  Olive Oil
• Worcestershire Sauce
• Red Wine

And add:

• ½ cup sorghum molasses  
• 1 Tbsp Canadian steak seasoning, (which basically consists of black pepper, salt and garlic
• 1 Tbsp Rosemary-Garlic Seasoning, (which is dried rosemary and garlic) 

Heat to a slow boil to blend ingredients

Remove from heat and allow to cool before using,

Marinate steaks and pork for 6 to 12 hours depending on available time.

We don’t EVEN go out for steaks anymore, because it will only be a disappointment compared to what we can create at home.   And believe it or not, my favorite steak is a cut we get from Sam’s Club called a tenderloin strip, basically it’s a big FAT filet (without the bacon) and it IS by far the best!!!  DOUBLE YUM!!!

Pico de Gallo

• 5 large tomatoes
• 3 whole serrano peppers or fresh jalapenos (more or less to taste)
• 1/2 small sweet onion
• 1/2 cup cilantro leaves, cleaned
• 2 garlic cloves, peeled and pressed
• 1 Tbsp sea salt
• 1/3 cup lime juice

In a large food processor combine all ingredients.  Pulse to chop (do not over pulse).  Transfer to a serving bowl.  Cover and chill.  Set aside.  If possible, make a day or two ahead of time to all those ingredients a chance to marry together.  Makes approximately 4 cups.

Nutty Balsamic Vinaigrette

• 1/2 cup hazelnut liqueur (i.e. Frangelico)
• 1/3 cup balsamic vinegar
• 1 Tbsp shallots, finely minced
• dash of salt and fresh ground pepper
• 1/3 cup hazelnuts, chopped and toasted
• 1 Tbsp apple juice concentrate
• 1 Tbsp spicy brown mustard
• 1/8 cup apple cider vinegar
• 1/4 cup olive oil
• 1/2 cup vegetable oil

1.  Combine first 8 ingredients in a food processor and blend until smooth.  While the processor is on, drizzle in the olive and vegetable oils. 

2.  Cover and refrigerate for at least 3 hours.  Serve with mixed greens.

Edamame Hummus

• 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
• 1/4 cup tahini
• 1/4 cup water
• 1/2 teaspoon freshly grated lemon zest
• 1 lemon juiced (about 3 tablespoons)
• 1 clove minced garlic3/4tsp salt
• 1/2tsp ground cumin
• 1/4tsp ground coriander
• 3Tbsp extra-virgin olive oil
• 1Tbsp chopped fresh flat-leaf parsley

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil, garnish top with sliced black olives.  Refrigerate, covered, up to 1 day.

Try serving this tasty little dip with wheat thins, triscuits, pita bread wedges, sliced cucumbers, carrots and or celery.

Fresh Salsa Picante

• 3 meduim fresh tomatoes, seeded and chopped
• 1 green bell pepper, chopped
• 1/2 cup chopped onion or green onions
• 1 anaheim chili, chopped
• 1 cup cilantro, chopped (feel free to add more too!)
• 2 cloves garlic, minced
• 1 Tbln fresh lime juice (concentrate or lemon juice can be substituted)
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic salt

In medium bowl, combine ingredients; mix well.  Cover, chill and serve with EVERYTHING that goes good with picante.  Quit honestly there’s not much out there that DOESN’T go with picante!

Here are a few things to add picante to, incase you hadn’t tried these already:

• Scrambled eggs
• Egg casserole
• Egg omelet
• top off enchiladas, tacos, & burritos
• add to meatloaf before or after baking
• top off grilled fish
• add to seafood with about 2 cups of lime juice and you’ve practically got ceviche’
• add to melted cheese for queso
• add to store bought salsa to make your friends think you made it from scratch

I’d love to hear about how you use picante so go ahead . . . leave a comment!