Condiment Essentials Spicy Fish Spread Recipes

CONDIMENT ESSENTIALS: SPICY FISH SPREAD

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium-sized mixing bowl, and whisk to make this recipe.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe if properly stored will last 12 - 14 days and will give you about 6 - 8 generous servings.
• 4. Since you are only using 1/2 can of tomatoes, and 1/2 can of the chilies, the extra can be placed into freezer bags, frozen, and used in other recipes.
• 5. I strongly recommend that you allow this recipe to rest in the fridge for several hours or, better yet overnight. This will give the ingredients a chance to get to know one another.
• 6. If you do not have any fire-roasted tomatoes, no worries. Use the regular type, just make sure that they are the crushed variety; not diced or whole.
• 7. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 8. Gather your ingredients (mise en place).
• 9. Shred the onion on the large holes of a box grater, then remove the excess moisture with a paper towel. Open the tomatoes and the green chilies, remove half from each can and let sit in a fine mesh strainer, until completely drained, about 5 minutes. Reserve the rest for other recipes. Finely chop the capers. Then add all the ingredients to a mixing bowl.
• 10. Whisk all the ingredients together, and properly store in the fridge until needed.
• 11. PLATE/PRESENT
• 12. I use it as a spread for fish sandwiches, and as a dip for things such as, fish fingers, and the like. Enjoy.
• 13. Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPICY COCKTAIL AWESOME SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, large enough to hold all of the ingredients.
• 3. I tried this recipe first with ketchup... nope. Then crushed tomatoes... better. Tomato puree... hands down winner.
• 4. When I am talking about "prepared" horseradish, I am not talking about horseradish cream. This is full-blown horseradish. My favorite brand is: Bubbies Prepared Horseradish. If you can find it, pick it up... it is awesome.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients (except the Additional Items) to a saucepan over medium-low heat.Whisk to combine, and slowly, slowly, bring up to a simmer.
• 7. Simmer for 20 minutes, stirring occasionally, and then remove from the heat.
• 8. Allow to completely cool, and then add the lemon juice, and horseradish.
• 9. I would suggest that you add 1 teaspoon of horseradish at a time, then taste and see if you are happy. I usually use 3 teaspoons, or more... I like it hot.
• 10. Stored in a non-reactive jar (glass) with a tight-fitting lid, it should last 7 - 10 days.
• 11. PLATE/PRESENT
• 12. Use as a dipping sauce for seafood... Shrimp comes to mind. Or, I like dipping hushpuppies into this yummy sauce. Enjoy.
• 13. Keep the faith, and keep cooking.

SAUCE/CONDIMENT ESSENTIALS: SPICY BEEF/PORK SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add all the ingredients, except the coconut sugar, and lime juice to a saucepan over medium heat.
• 4. Allow to come to a simmer.
• 5. Add the coconut sugar, and simmer for about 10 -12 minutes.
• 6. Add the ingredients to a blender, and blend until smooth.
• 7. Return to the saucepan, and continue to simmer for 10 - 12 minutes.
• 8. Add the lime juice, and simmer for 3 - 4 minutes.
• 9. Chef's Note: If you want a bit more heat, add the sriracha sauce.
• 10. Store in a sealed non-reactive container in the refrigerator until needed.
• 11. PLATE/PRESENT
• 12. Use in a meatloaf, top a burger, or use it as a dip for fries. Enjoy.
• 13. Keep the faith, and keep cooking.

SAUCE ESSENTIALS: SPICY BURGER SAUCE

Steps:

• PREP/PREPARE
• If you are looking an awesome spicy ketchup, you must try this: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Add all the ingredients to a mixing bowl.
• Whisk until thoroughly combined.
• Place in a non-reactive container in the fridge, until ready to use.
• PLATE/PRESENT
• Use as a topping on your favorite burgers. Enjoy.
• Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPICY HONEY/MUSTARD SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This particular recipe, if properly stored will last 7 - 10 days, but it cannot be frozen.
• 3. What is Nutritional Yeast? It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, replace the classic Parmesan sprinkle on a plate of pasta. Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles. What Does It Taste Like? The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background note often referred to as the fifth taste, and similarly to salt, enhances the overall savories' of a dish, although it contains almost no sodium.
• 4. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Gather your ingredients (mise en place).
• 6. Add all the ingredients to a mixing bowl, and whisk to combine. Then store in the fridge overnight before using.
• 7. The Chicken Wings I used this as a dipping sauce for some chicken wings. I put them into a 425f (220c) for 20 minutes. Then, I took them out and tossed them with a mixture of Frank's Hot sauce and butter. Put them back into the oven for about 15 minutes, until they were golden brown.
• 8. PLATE/PRESENT
• 9. Use on veggies, meat, fish, poultry, or as a dipping sauce. Enjoy.
• 10. Keep the faith, and keep cooking.

HOMEMADE ESSENTIALS: SPICY SWEET CHILI SAUCE

Steps:

• PREP/PREPARE
• Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili sauce should last 4 - 6 weeks in the fridge.
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 If you do not wish to use baked garlic you can use raw; however, it is stronger, so for this recipe reduce the cloves from three to two, and grate or mince them into the sauce.
• Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you're making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
• Gather your ingredients (mise en place).
• THE SAUCE
• Add the vinegar and water to a saucepan over medium heat and bring up to a simmer. Add the remainder of the ingredients and continue to simmer for about 10 minutes.
• OPTIONAL THICKENER (SLURRY)
• If you want the sauce a bit thicker, mix the arrowroot, or cornstarch together with the water, add to the sauce, then allow to simmer an additional 5 minutes, as the sauce thickens.
• Allow to cool, then store in a non-reactive container in the fridge.
• PLATE/PRESENT
• Use in any recipe that requires a sweet/spicy chili sauce, or just place it at the table to use as a condiment. Enjoy.
• Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPICY "ADULTS ONLY" MUSTARD

Steps:

• PREP/PREPARE
• Before adding the whiskey to the mustard, take a wee shot or two; just to be sure it has not spoiled :-)
• I made this recipe with my recommended choices for the two mustards, remember that different mustards will produce different results.
• Gather your ingredients (mise en place).
• In a small bowl, whisk all the mustard ingredients together.
• Add salt and pepper, to taste.
• PLATE/PRESENT
• My favorite way to use this condiment, is on a juicy burger, or slathered over a hotdog; however, use it anywhere you would use regular mustard. Enjoy.
• Keep the faith, and keep cooking.