Bourbon BBQ Sauce

August 2nd, 2011 § 0 comments § permalink

Makes 5 Cups

Ingredients

1 ½ cups molasses
2 cups white wine vinegar
1 ½ cups ketchup
½ tablespoon garlic paste (smashed garlic)
½ tablespoon ginger paste (smashed ginger)
2 tablespoons franks hot sauce
½ cup bourbon

Directions

Place all ingredients, except the bourbon, in a large sauce pan and bring to a boil. Reduce the heat to a simmer and cook until a thick and properly desired consistency. In another small pan reduce the bourbon by half and add to the sauce at the end of cooking, stir allow to cool before using.

*Recipe property of Polo Dobkins

Shrimp Remoulade

June 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the Old Bay Steamed Shrimp

4 tablespoons Old Bay Seasoning
1 cup vinegar
1 cup water
2 pounds shrimp, in shells

For the Remoulade Sauce

1½ cups mayonnaise
¼ cup diced celery
½ cup sliced green onions
2 tablespoons minced garlic
½ cup Creole mustard (such as Zatarain’s)
¼ cup chopped parsley
½ cup ketchup
½ tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
Salt and pepper to taste

Directions

For the Old Bay Steamed Shrimp

In a large pot, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover and steam until tender, about 3-5 minutes. Drain; remove shells.

For the Remoulade Sauce

In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and refrigerate, preferably overnight. A minimum of 4 hours is required for flavors to develop. When ready, remove from refrigerator and adjust seasonings.

Starting with half the Remoulade sauce, gently mix in the whole, peeled shrimp. Add more sauce if necessary – salad should not be saucy. Chill thoroughly. Serve cold, stop crisp butter lettuce or fried green tomatoes.

Recipe adapted from the Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Aloo Bonda Potato Dumplings

January 18th, 2011 § 0 comments § permalink

Makes 20 dumplings

INGREDIENTS

For the filling

2 pounds (about 5 medium) red potatoes, peeled and quartered
½ teaspoon turmeric
1 tablespoon plus 1½ teaspoons kosher salt
1½ tablespoons canola oil
2 teaspoons mustard seeds
24 curry leaves
3 to 6 dried chiles, coarsely crushed
1-inch piece fresh ginger, peeled and minced
1 small jalapeño (cored and seeded to make more mild), finely diced
Juice of ½ lime

For the batter

4 cups canola oil, for frying
1 cup chickpea flour (besan)
¼ to ½ teaspoon cayenne pepper
1 teaspoon kosher salt
¼ teaspoon asafetida (optional)
½ cup water

Tomato Chutney or Ketchup

DIRECTIONS

To make the filling, bring a large pot of water to a boil. Add the potatoes, turmeric, and 1 tablespoon of the salt. Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes. Drain, transfer to a large bowl, and set aside.

Heat the oil, mustard seeds, and curry leaves in a large skillet over medium-high heat until the mustard seeds begin to pop, about 1½ minutes. Add the chiles, and cook until the curry leaves become brittle, about 1 minute longer. Stir in the ginger and jalapeños cooking for 30 seconds. Then add the mixture to the potatoes. Mash the potatoes against the sides of the bowl until they are semi-smooth. Stir in the remaining 1½ teaspoons salt and the lime juice. Take 2 tablespoons of potato mixture, and roll into a small ball. Set the ball on a baking sheet, and repeat with the remaining potato mixture.

Heat the canola oil to 350°F in a medium saucepan. To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl. Whisk in enough water so it resembles a thick pancake batter. Dip each potato ball in the batter, and roll it in your hands to coat evenly. Gently drop a few battered balls into the hot oil, and fry until they are golden brown, turning often for 3 to 5 minutes. Transfer the dumplings to a paper towel-lined plate, and serve hot with Tomato Chutney or ketchup.

© Recipe Property of Suvir Saran

Manchurian Cauliflower

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

About 2 quarts corn or canola oil, for frying
3 eggs
23 cup cornstarch
Kosher salt and freshly ground black pepper
1 large or 2 small heads cauliflower, trimmed and cut into florets
2 cloves garlic, peeled and minced
1 cup ketchup
Cayenne pepper to taste
Cooked white rice, for serving (optional)
Steamed greens, for serving (optional)

DIRECTIONS

Put at least 2 inches of oil into a deep-sided, heavy bottomed pot and bring to 350°F on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350°F it will sizzle but won’t burn). In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.

Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain. Now take a tablespoon of the hot oil from the frying pot, and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic, and fry until fragrant; then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

© Recipe Property of Suvir Saran

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