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| Guacamole |
½ small onion
1 clove garlic, halved
1 medium avocado, peeled, chopped
½ small tomato, peeled, chunked |
1 T lime juice
½ t salt
hot sauce to taste |
|
Place onion and garlic in food processor; chop coarsely. Add remaining ingredients; process approximately one minute,
scraping bowl as needed, or until nearly smooth. Yields 1½ cups.
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| Hollandaise Sauce |
4-5 T lemon juice
4 egg yolks
½ t salt
pinch of cayenne
one c cold butter |
|
Place half the lemon juice and all remaining ingredients except butter into the top of a double boiler over very
low heat. Add butter in thirds, whisking continuously, allowing each third to melt before adding the next. Cook
over low heat until sauce thickens, whisking continuously. Add remaining lemon juice a teaspoon or two at a time.
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| Pesto Genovese |
2 c fresh basil leaves
6 cloves garlic, minced
pignolias (or pine nuts) |
3 T grated parmesan cheese
salt
3 T olive oil, or as needed |
Wash basil; dry carefully. Mix in food processor with next four ingredients until a paste. Slowly add olive oil
to desired consistency. Must be refrigerated; if to be frozen, add cheese before serving.
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|
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| Tomatillo Salsa |
12-14 fresh tomatillos
1 small onion, chopped and quartered
1 large clove garlic, minced
1 serrano (or other chili), minced
1 t coriander |
2 T oil
¼ t sugar
1 t chopped cilantro
salt to taste |
|
Remove husks from tomatillos; rinse. Place in saucepan; cover with cold water. Bring to boil; reduce heat. Simmer five
minutes or until easily pierced with fork; drain. Purée in food processor or blender. Sauté next five
ingredients in heavy skillet 5-10 minutes or until onions are very soft. Stir in tomatillos; simmer five minutes more.
Add last three ingredients.
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| Tomato Salsa |
1-3 jalepeño peppers, seeded
4-6 cloves garlic
2 t lime juice or cider vinegar
8 roma tomatoes, cored
3 T onion
3 t scallions
¼ c green sweet pepper
2 t parsley |
2 T cilantro
¼ t cumin
½ t salt
pepper to taste
one-eighth t coriander
pinch sugar
one-eighth t cinnamon
¼ t cayenne (optional) |
|
Chop all ingredients in food processor. May be refrigerated 12 hours to marinate. Bring to boil in non-reactive saucepan;
simmer 5-6 minutes. Seal in hot sterilized jars. Yields one pint.
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| Steak Sauce |
¼ c butter
1 small onion, grated
1 c catsup
2 t lemon juice |
1½ T Worcestershire
Tabasco to taste
salt and pepper to taste |
|
Melt butter; stir in rest of ingredients. Brush grilling steaks as turned. Sprinkle with salt and coasrely ground pepper
just before removing.
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| Tomato Sauce |
9 lbs ripe tomatoes
4 T butter
4 T olive oil
5 c chopped onion
10 cloves garlic, minced |
salt and pepper to taste
cayenne to taste
½ c chopped garlic OR
10 sprigs thyme OR
5 t dried thyme |
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Peel, core, seed and juice tomatoes. Chop coarsely; let stand 15 minutes. Drain well. Heat butter and oil in large
saucepan. Sauté onion and garlic until transparent. Add tomaoes by handfuls, giving them a last squeeze before
adding. Season; cook 15 minutes, partly covered. To freeze, allow to cool; seal in containers, leaving one inch headroom.
In each container, bury a knob of butter and a fresh basil leaf. Yields six pints.
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