Spring Hill Ranchs Texas Black Jack Sauce Recipes

SPRING HILL RANCH'S HOUSE BARBECUE SAUCE

Steps:

• In a medium pot over medium, heat up the lard. Add the grated onions, and cook them (stirring often) until softened and turning opaque, about 5 minutes. Add the garlic and cook/stir until fragrant, about 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar, brown sugar, yellow mustard, paprika, hot pepper sauce, salt, pepper and (if using) chile pequines.
• Stirring often, bring the pot to a boil over medium-high heat, then turn the heat down to low, cover the pot and, stirring often to prevent burning, barely simmer it for 20 minutes. Taste and adjust the vinegar, salt and black pepper if needed.
• Works best served hot. Store in airtight glass container in the refrigerator for up to two weeks.

SPRING HILL RANCH CENTRAL TEXAS BARBECUE SAUCE

Steps:

• In medium saucepan over medium heat, melt the butter. Add the garlic and stir until it is fragrant, about 30 seconds. Stir in the ketchup, brown sugar, Worcestershire sauce, lemon juice chipotles, cayenne, salt, pepper and liquid smoke (if using). Bring the pot to a boil, then reduce the heat to medium-low. Simmer the sauce, stirring occasionally, until it has reduced to about the recipe amount and thickened slightly, about 15 to 30 minutes.

SPRING HILL RANCH'S TEXAS BLACK JACK SAUCE

Steps:

• 1. In a saucepan over medium high heat, combine the onions, coffee, Worcestershire sauce, ketchup, vinegar, brown sugar, jalapeños, chili powder, salt, and garlic. Stirring often, bring the mixture to a boil and then reduce the heat. Stirring regularly, simmer the sauce until it reduces by 1/2, about 25 minutes. Strain the sauce or puree it in a blender or food processor. Allow it to cool to room temperature and then refrigerate it for 8 hours to allow the flavors to fester. Refrigerate between uses.

SPRING HILL RANCH'S CRAB CAKES

Steps:

• In a large mixing bowl, whisk the eggs and mayonnaise together until they are smooth. Add the mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, Tabasco and a few grinds of black pepper and whisk until everything is well combined. Stir in the onion and parsley, add the crab and toss gently until it's thoroughly coated with the egg mixture.
• Start by adding 1 cup of the panko, then add more in 1/4 cup increments until the mixture reaches a consistency that will hold together when formed into patties. You shouldn't need more than the 1-1/2 cups. Gently but firmly, pack some of the mixture into a 1/3 cup measure that has been coated with nonstick spray. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a plate. Repeat with the remaining crab mixture, cover and refrigerate the formed patties for minimum of one hour. While the crab cakes are chilling, make the sauces.
• For the tartar sauce: In a small mixing bowl, combine the mayonnaise, lemon juice, relish, onion, mustard. Season it with the salt and pepper. Transfer the sauce to a serving dish and refrigerate until ready to use. Makes about 2/3 cup.
• For the cocktail sauce: In a small mixing bowl, combine the ketchup and horseradish. Taste and add extra horseradish as desired (we generally use about 2 Tablespoons). Add the lemon juice, and Worcestershire sauce. Transfer the sauce to a serving dish and refrigerate it until ready to use. Makes about 2/3 cup.
• To fry the crab cakes, in a large skillet over medium-high heat, add about 1/8-inch of vegetable oil and heat it. Add half of the crab cakes and cook them until they are golden brown, about 3 minutes per side. Transfer the cooked cakes to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes. Note: Cooked crab cakes can be kept warm for a short time in a 200°F oven. Cover them loosely with foil to prevent drying.

BLACK JACK BARBECUE SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer 25 minutes. Strain or.
• puree in a blender or food processor. Refrigerate between uses.

SPRING HILL RANCH'S JALAPEñO WHITE SAUCE

Steps:

• 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
• 2. Stir in the chicken base and jalapeño juice and simmer.
• 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
• 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.

SPRING HILL RANCH'S NEW MEXICO RED ENCHILADA SAUCE

Steps:

• 1. In a medium saucepan over medium high heat, bring the broth to a simmer.
• 2. Meanwhile, remove the stems from the chiles and shake out the seeds. Place them in a medium-sized skillet, about 10" wide and 2 1/2" deep. Once the broth is hot, pour it into the chile skillet and place it over very low heat to allow the chiles to steep. Place a plate over the chiles to keep them submerged. Steep the chiles until they have softened and are quite pliable, about 20 minutes.
• 3. (This step will net between 3 and 4 cups of hot enchilada sauce, so if your blender is not large enough, do it in batches.) Place the softened chiles in a blender, packing them in snugly but not to pack very tightly. Pour in enough of the broth to come half way up the chiles. Add the onion, garlic, oregano and cumin. Blend on medium-high speed until the sauce is very smooth. If the sauce is too thick, add additional broth or some water.
• 4. If an ultra-smooth sauce is desired, in a fine-mesh strainer over a medium bowl, strain the sauce.

SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Steps:

• 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
• 2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.

LBJ RANCH BBQ SAUCE

Steps:

• Combine all ingredients in a medium saucepan. Bring the mixture to a.
• boil. Simmer for 15 minutes. Remove from heat and strain.