Chucks Fishy Sauce Recipes

CHUCK'S COCKTAIL SAUCE

Steps:

• Put the ketchup in good-sized mixing bowl. *Shave or grate the celery into a kitchen towel, squeeze all the water out of it and add it to the bowl. Squeeze in the juice of the lemons careful to catch the seeds. Grate in the fresh horseradish. Add in the prepared horseradish. (The vinegar in the prepared stuff adds an extra tang.) Add the Worcestershire, hot sauce, coarse salt, and ground pepper.
• We add the cognac or brandy, but you can leave it out if you want.

CHUCK'S BBQ SAUCE

Steps:

• Slice the onions into thin semi-circles. Put a medium sized pot over high heat and add the oil. Once the oil is hot, add the onions.
• Let them cook, stirring occasionally, until they reduce by half and turn a nice brown color. It will take approximately 20 minutes, and be patient it'll make all the difference.
• Once the onions are done, remove them from the heat and add the espresso, chipotle pepper, cola, ground mustard seed, pepper, soy sauce, Worcestershire and ketchup. Mix them all together. Let the sauce simmer for 20 to 30 minutes on medium heat. (I like this sauce nice and chunky, but if you want it to be a bit smoother, feel free to blend it with a hand blender or food processor.) Pop it into an airtight container and it will keep in your fridge for a week.

CHUCK'S "FISHY SAUCE"

Steps:

• Strip outer portion of leek, wash well, slice in half lengthwise.
• Heat the leeks and onions in butter "until transparent", don't brown.
• Add potatoes and chicken stock, heat to boiling, then reduce to simmer. Cook uncovered until potato pieces are tender, about 30 minutes or so.
• Puree the whole mess in a blender. Run through sieve, or old stocking if so inclined.
• Add cream (Arf-n-arf) and tabasco, stir well.
• Chill well.
• Stir in yogurt just before serving. Float some chives on top.
• On M/S FANTASY, they cut a thin (about a pencil width) asparagus tip into pieces about 3/8" long. Stir into the "fishy sauce". Tasted great.