Hot Sauce Love

A couple of years ago my brother took early retirement and after he finished doing all the jobs around the house he had always meant to do, if he ever found the time. He started on the garden; his wife however wasn’t best pleased, since she considered the garden to be her domain. Nevertheless she put up with it, she also accepted that he would help with the shopping, but what she wasn’t prepared to allow was any interference in the running of the household.

 

So she came up with a cunning plan to get him out of her hair, she bought him a fishing rod, all the equipment to go with it and suggested that he join a fishing club, which as far as I am aware he did. Although I never did hear how he got on with the fishing club, I did hear how he got on when he went on a sea fishing trip off the Northeast coast. It was amazing and to someone as new to fishing as my brother was, it must have seemed a fisherman’s dream come true. In one short trip alone he caught one hundred and seventeen mackerel, all by hand, no nets involved.

 

He gutted and cleaned the lot, gave a quite a few of them away to friends and family tried various recipes and even bought a smoker so that he smoke some of them. The rest he put in the deep freeze for future consumption and since he did another couple of trips I assume his deep freeze is still well stocked with mackerel as well as other fruits of the sea.

 

Mackerel is a health, fairly oily fish; full of omega 3, which is good for you and English mustard has the bite needed to make an excellent contrast with this rich fish. So why not try the recipe below I think you will enjoy it.

 

Fred Watson April 2008

 

Mackerel with mustard Sauce.

 

4 fresh mackerel

 

Salt and ground black pepper

 

1 ½ oz of butter

 

2 oz of finely chopped onion

 

For the Mustard Sauce

 

½ oz of butter

 

½ oz of flour

 

I large teaspoon of ready made English mustard

 

A pinch of sugar

 

½ pint of water

 

4 tablespoons of milk

 

1 oz of grated cheese

 

Method

 

To bone the mackerel yourself: gut and clean, remove the head, tail, fins and any tiny spines, cut open to the backbone from belly to tail.

Open out slightly and place on a board with skin side up,

Bang along the backbone until fish is flat. Turn over and you will find that the backbone just pulls out, remove any long bones remaining. Wash fish and pat dry.

 

Lay fish in a large flat dish, season with salt and pepper, cover with foil and bake in a moderate oven, Gas 6, 400ºF, 200ºC, for 15 minutes.

 

While it is in the oven melt butter in a small pan and cook onions until they are tender, put to one side.

***

Now make the sauce using another pan, melt butter, remove pan from heat and beat in the flour and mustard, add sugar and blend in water.

 

Return to the heat and bring to the boil, simmer for five minutes stirring often. Remove pan from heat and add milk and half of the cheese.

***

Take the dish out of the oven, scatter cooked onions over the top and pour sauce over. Sprinkle with the rest of the cheese and brown under a hot grill

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During the summer months, I like to make my own homemade spaghetti sauce. Once I have it made, I will freeze or can it for future use. This particular sauce is great for spaghetti, lasagna, rigatoni, ravioli and manicotti.

Italian Spaghetti Sauce Recipe

6 lbs. lean ground beef

2 (8 ounce) packages of pepperoni

2 (12 ounce) cans tomato paste

2 (15 ounce) cans Italian tomato sauce

5 (29 ounce) cans tomato puree

2 1/2 teaspoons seasoning salt

1 teaspoon onion salt

2 teaspoons granulated sugar

2 bay leaves

2 teaspoons garlic salt

1/2 teaspoon garlic powder

2 teaspoons table salt

1 teaspoon fresh ground pepper

2 tablespoons oregano leaves

1 1/2 teaspoons red pepper

2 teaspoons chili powder

2 tablespoons dried onion

1/2 teaspoon rosemary

1/2 teaspoon thyme

Brown the lean ground beef in a large frying pan, drain off burger grease. In a large stock pot, combine cooked beef, pepperoni, tomato paste, tomato sauce and tomato puree. Cook for 10 minutes on medium heat. Turn heat down to simmer and stir in all of the spices. Simmer the sauce for 45 to 60 minutes to allow all of the spices to infuse into the sauce mixture.

How to can your spaghetti sauce:

Sterilize and clean your canning jars. (I prefer using quart-sized wide mouth jars). Ladle hot mixture into hot jars. Clean the rims of jars with a clean cotton towel. Seal jars and then process in a water bath canner for 30 minutes. Remove jars from canner and allow them to cool down in a non-drafty area of your kitchen.

Note: You can also freeze the spaghetti sauce in freezer safe airtight containers.

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Mustard plant is of immense use to mankind. One of its uses is in preparing mustard sauce. Prepared mustard is thinned with vegetable oil and vinegar and with seasonings and sugar and you get mustard sauce. You can use mustard sauces as an emulsifier and for extra flavour. Jamaican, Dijon, American, Chinese and Bahamian are some of the different types of mustard sauces. In all there are 101 types of different mustard sauce that are available in today’s world. Bahamian and Jamaican mustard sauces are slightly less hot. These mustard sauces are high in sodium and contain eggs. Dijon mustard sauce has a mild flavor and is readily available. Although Chinese mustard is readily available, it is not used frequently as it is extremely hot.

In general mustard sauce is often used as it enhances the flavor and taste to a great extent. Romans ground the mustard seeds and mix the seeds with wine to create mustard sauce. Roman mustard sauce is used throughout Europe and is very popular. It is also easily available.

Dijon that is made in France is very famous for its flavor. It is prepared from brown seeds which are grounded to thick paste. Vinegar is then mixed with his paste to give a good flavor. A typical market in USA has a section that is devoted to many types of mustard sauces. Mustard sauces when mixed with ketchup gives a great taste to burger.

Mustard barbeque sauce is delicious and gives a sour and sweet flavor to meats. Traditionally mustard barbeque sauces are served on pork. Sometimes Carolina mustard sauce is also served with meats. If you want your pork chop, chicken wing or veggie burger to be delicious then you must use mustard barbeque sauce.  You can also use barbeque mustard sauce during grilling, barbecuing or baking the meat. General ingredients in mustard barbecue sauce include spices, vinegar, sweeteners and tomato paste.

The ingredients may vary due to different geographic conditions. Honey Dijon mustard sauce is known for its sweetness and is served on many savory dishes. You can use it as sandwich condiment. You can also use it for dipping fries, chicken strips. People also use it in salads. You will appreciate the color and depth of flavor that it brings to other dishes. Mustard sauces indeed give a yummy taste to boiled ham, cheese sandwiches and many other dishes.

Some sauces are low in fat while some are high in fat. Some mustard sauce has minimal carbohydrates while some sauces are high in carbohydrates. Some mustard sauces contain added sweeteners. If you want to improve your food taste then you must add mustard sauces to vegetables, chickens, meat etc. If you want to loose your weight, a low carb mustard sauce might not be useful as the mustard sauce might be very high in fat. Mustard sauce served on fried fish gives a great taste. Honey mustard sauce contains apricots, spinach and walnuts which are very good for health. Thus honey mustard sauce is much better and healthier than high fat sauces.

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One of the most savory of all meat dishes is roast pork. But the housewife who counts on getting several meals from a roast, must know how to prepare tasty dishes from the left-overs as a guarantee against monotony in her second, third and possibly fourth day pork dinners. The same rule, of course, applies to any other type of roast.

Although you may be far away from the barbecue pits, the flavor and result are as good when leftover pork is served with a zippy barbecue sauce (recipe given below). A pork and potato casserole is another tasty way of changing leftover pork from the same old dish to something new. In pork loaf, made with ground cooked pork, the meat is given a brand new outlook on life. This dish (see recipe below) is served with a tomato and carrot sauce. The disguise, indeed, is so effective that the cook herself may have difficulty in recognizing it as a leftover dish when she joins the family at dinner.

Barbecue Sauce For Pork

1/2 cup butter

1/2 cup brown sugar

1/2 cup chili sauce

1 cup vinegar

1 tablespoon chopped onion

1 clove garlic, peeled

1 teaspoon lemon juice

2 lemon slices

2 teaspoons Worcestershire sauce

1/2 pod red pepper, ground

8 to 12 slices leftover pork

Mix all ingredients except pork together well, and place over low heat until butter is melted. Cook slices of leftover pork in sauce long enough to heat them through: serve with extra sauce poured over meat. Serves 4 to 6.

Pork And Potato Casserole

2 tablespoons butter

2 tablespoons flour

3/4 teaspoon salt

7/4 cups milk

5 cups sliced potatoes

1 lb. sliced cold roast pork (about)

1 tablespoon pork drippings

Melt butter in saucepan. Stir in flour and salt. Add milk slowly; stir constantly until sauce boils and thickens. Add potatoes and heat until sauce boils again, shaking occasionally. Pour potatoes and sauce into greased casserole, cover, and bake in moderate oven (350 degrees F.) 30 minutes. Just before serving, heat sliced pork in pork drippings until edges of fat are crisp. Place hot pork over potatoes. Serve piping hot. Serves 4 to 5.

Pork Loaf With Tomato And Carrot Sauce

2 eggs, slightly beaten

4 cups ground cooked pork

1/2 cup uncooked rice

3/4 cup milk

1.5 teaspoons salt

1/4 teaspoon pepper

1/2 teaspoon Worcestershire sauce

Beat eggs slightly, combine with remaining ingredients. Turn into casserole, cover, and bake in moderate oven (350 degrees F.) 1.5 hours. Serve hot with the following sauce:

2 tablespoons bacon drippings

1/2 clove garlic or 1 medium onion

3/4 cup grated carrot

3/2 cups tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

Melt drippings: pan-fry garlic or onion until brown. Add carrots and cook, covered, very slowly about 10 minutes or until carrots are tender. Add tomatoes, salt and pepper; heat thoroughly.

Molded Pork Salad

1 tablespoon gelatin

1/2 cup cold water

3/2 cups cooked tomatoes

1 slice onion

1 bay leaf

1/4 teaspoon salt

1 bouillon cube

1 small stalk celery

2 whole cloves

1 cup cooked pork, chopped

Soak the gelatin in cold water. Cook the tomatoes together with onion, bay leaf, salt, bouillon cube, celery and cloves for 15 minutes; add gelatin which has been dissolved in cold water. Stir well and strain through a fine sieve or cheesecloth. Pour a spoonful of the tomato liquid in each of six chilled individual molds and shake until it coats the sides and bottom. Add a bit of finely chopped parsley and sliced stuffed olive for a garnish. Add the meat and pour in the rest of the liquid. Chill, unmold, and serve on a bed of watercress or lettuce with a mayonnaise dressing.

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Mustards

Mustards are delicious and give a lift to all sorts of savory foods. We all know the English, French and German varieties, but these recipes give them an extra lift and would make marvelous gifts for a mustard lover.

Minty Mustards

1 8oz jar wholegrain coarse mustard

4 tsp dry mint leaves, finely crumbled

Mix these two ingredients well and either return the mixture to the original jar or put it in smaller jars to give as part of a set of small mustards.

Tarragon Mustard with Vermouth

large handful fresh tarragon leaves

4 oz chopped spring onions

2 8 oz jars Dijon mustard

1 tbsp dry vermouth

Chop the tarragon leaves well and add the spring onions, mustard and vermouth. Mix together very thoroughly. Pour into a clean jar and seal with a tight-fitting lid. This mustard can be stored in the refrigerator for about one month.

Pickles

Pickles can add their own special zing to a meal and are particularly good with cold cuts of meat or poultry. Most vegetables will pickle, so here are some recipes that are especially good.

Dilly Cucumbers

24 small ridge cucumbers

5 pints water

1/2 pint vinegar

4 oz sea salt

1 large handful fresh dill heads

1 large or several small chili peppers

Soak the cucumbers overnight in a solution of salt and water, using 8 oz of sea salt to every pint of water. Then boil together the water, vinegar and sea salt and allow to cool. Drain the cucumbers and arrange in clean canning jars interspersed with layers of dill heads. The cucumbers can be left whole or cut into slices. Add a small chili pepper or pieces of a larger one to each jar. Cover with the vinegar solution and secure the lids.

Sweet Pickled Onions

2 lb pickling onions

1 bunch tarragon

1 bunch mint

1 bunch sweet chervil

4 oz sea salt

1 pint cider vinegar

6 oz granulated sugar

Peel the onions then arrange them on a tray, sprinkle with the sea salt and leave overnight. Carefully wipe all the salt and moisture off the onions and place in clean jars. Put a couple of sprigs of each herb in every jar. Heat the vinegar and sugar until the sugar is completely dissolved, then leave to cool. Pour the vinegar over the onions, leaving a very small amount of room in the top of each jar. Secure the lids of the jars. The onions will be ready in about two to three weeks but are a lot tastier after about six to eight weeks, if you can wait that long!

Mint and Tomato Chow Chow

6 average tomatoes

1 onion

1 green pepper, chopped

2 tbsp brown sugar

1 tbsp salt

1/2 pint cider vinegar

2 tbsp finely chopped mint

Peel the tomatoes by placing them in boiling water for a few seconds and then carefully removing the skins. Peel the onion and chop the tomatoes and onion finely. Put all the ingredients in a lidded casserole dish and cook at 300ºF until the onion is quite tender (about one to two hours). Remove from the oven and leave to cool. Pour into wide-mouthed jars and cover each jar with a circle of waxed paper, then cover with cellophane and add a label.

Mint Relish

1 pint mint leaves

1 lb onions, peeled and chopped

1 lb apples, peeled and chopped

1/2 lb green tomatoes, peeled and chopped

1 lb sultanas (gold raisins)

2 tsp salt

2 tsp French mustard

1 pint white wine vinegar

1 lb granulated sugar

Heat 1/4 pint of vinegar with the sugar until the sugar has completely dissolved. Leave to cool. Place the remaining vinegar in a saucepan with the salt and mustard. Put the green tomatoes in a food processor for a few seconds until they are mushy, then add to the saucepan. Repeat the process with the mint leaves, apples, onions and sultanas, adding them all to the saucepan. Then simmer all the ingredients until soft. Pour in the vinegar and sugar mixture. Boil the mixture for a couple of minutes and then leave to cool a little. Pour the relish into warm clean jars and cover with waxed paper circles. When completely cool, add cellophane lids and labels.

Sauces

Sauces make a very unusual gift. Although you must provide clear labeling to indicate whether they need to be refrigerated or not, a basket containing a selection of sauces could be very welcome, especially at Christmas. At a time when plenty of ingenuity is needed to use up the inevitable leftovers, a Christmas gift of delicious and unusual sauces could be a real winner!

Pesto

This very Italian sauce is delicious with many foods, as well as pasta. Mixed with mayonnaise it makes a lovely sauce for cold turkey, or you could use it when stuffing some tiny tomatoes or mushrooms. Although you need fresh basil for this recipe, once it has been made, the sauce lasts in the fridge for at least a month or freezes indefinitely.

1 lb fresh sweet basil leaves

4 oz parsley

8 garlic cloves, peeled and chopped

8 oz pine nuts

3/4 pint virgin olive oil

8 oz Parmesan cheese

sea salt and pepper

Combine the basil, parsley, garlic and pine nuts in a food processor. Process until the mixture resembles a coarse paste. Slowly add the olive oil in a steady stream, with the processor switched on, until all the oil is used up. Add the cheese, sea salt and coarsely ground black pepper and process again for a couple of seconds. Depending on how you plan to package your gift, scrape the mixture into plastic or glass containers. Pour a thin layer of olive oil over the pesto to prevent discoloration, then seal.

Hot Tomato and Coriander Sauce

4 large tomatoes, weighing approximately 1 lb

8 tbsp fresh coriander leaves (cilantro)

2 small hot chili peppers, fresh or canned

2 large onions, weighing approximately 8 oz

2 tbsp garlic vinegar

Put all the ingredients into a food processor and process finely for a few seconds. Alternatively, you can mince all the ingredients well and combine them in a bowl. Taste and add salt if required. Allow to cool, then pour into clean bottles and label. This sauce is delicious served chilled with vegetable or meat dishes.

Tomato Sauce with Olives and Oregano

1 lb peeled tomatoes

3 tbsp green pepper, chopped

1/2 large onion

1 to 2 cloves garlic

3 tbsp olive oil

10 green olives, stoned and chopped finely

1 tsp fresh oregano, chopped

Chop the onion and garlic finely and cook in the olive oil until softened and transparent. Add all the other ingredients, seasoning with salt and black pepper to taste. If you would like a smoother sauce, you can combine all the ingredients in a blender or food processor and then return to the pan. Simmer gently for 5 to 10 minutes. Allow to cool, then pour into bottles, seal and label them. This sauce is ideal with cheese dishes, pasta or pork.

Alcoholic Herbal Sauce

1 pint vegetable or chicken stock

8 fl oz white wine, preferably medium-sweet German

1 tbsp fresh rosemary

1 tbsp fresh dill

1/2 tbsp fresh tarragon

3 tbsp butter

3 tbsp flour

1/2 tbsp lemon peel, finely chopped

Mix the stock, wine and herbs together and simmer until reduced by 10 to 20 percent. Melt the butter in a pan and add the flour, stirring vigorously, then cook for 5 to 10 minutes. Add the stock and wine mixture to the fat and flour by whisking it in with a small balloon whisk. Add the lemon peel and some salt and pepper to taste. Simmer for another 10 minutes. Strain the sauce to remove the herbs, allow to cool, then pour into bottles, seal and label. This sauce is delicious served hot with vegetables or poultry.

Mango and Coriander Sauce

1 medium mango

4 spring onions (shallots)

1 tbsp grated fresh ginger root

1/2 tsp garam masala (recipe follows)

2 tbsp lime juice

1 tbsp fresh coriander leaves (cilantro)

1 tbsp sunflower or grapeseed oil

Heat the oil and gently cook the chopped spring onions (shallots) and ginger for about 5 minutes. Add the garam masala and cook for another couple of minutes.

Chop the mango flesh finely, then add it and all the remaining ingredients to the pan. Stir well, then chill overnight in a covered container in the fridge. The sauce can then be served as it is or processed in a blender to make it a little smoother. Allow to cool, then pour into bottles, seal and label them. This sauce is delicious with cold seafood, fish or chicken.

Garam Masala

This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes – from appetizers and soups to yogurt salad and main courses – this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher.

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons cardamom seeds

2 tablespoons black peppercorns

1 (3-inch) stick cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated nutmeg

1/2 teaspoon saffron (optional)

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about 1/2 cup

Coriander Barbeque Sauce

12 oz finely chopped onions

4 garlic cloves, minced

4 oz butter

12 fl oz tomato ketchup

1/4 pint cheap brandy or sherry

2 tbsp brown sugar

1/4 tsp cayenne pepper

2 tbsp lemon juice

1/4 pint cider vinegar

1 tbsp Worcestershire sauce

4 fl oz water

1 tbsp fresh coriander leaves

Soften the onions and garlic in the butter but do not let them brown. Add all the remaining ingredients and bring to the boil, stirring well. Simmer for 45 minutes, stirring occasionally. Allow to cool for a short while and then pour into jars. Cover tightly and label.

Packaging Your Goodies

When making mustards, savory sauces and pickles, you can cover the lids in the same way as for sweet jams and jellies, but it can also look attractive to use hessian or calico. Plain calico is very inexpensive and could be stenciled to decorate the tops of sauces or pickles.

Packing a whole meal is an unusual idea with the barbeque sauces you could package a bottle of the sauce with a pair of oven mitts, a packet of dried herbs to throw on to the barbeque and a pair of tongs. Gift-wrap all these together and you have something different for Father’s Day! The pickles could be given with a decorated ham or just included in a hamper presentation.

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