January 15, 2008
Adapted from “Better than Store-Bought” by Witty & Colchie
1/4 cup mustard seeds
1/4 cup red wine
1/3 cup Red Wine Vinegar
1/4 cup water
1/4 tsp ground allspice
1/2 tsp honey
1/4 tsp ground black pepper
1/2 tsp pureed garlic (more if chopping w knife)
1 1/2 tsp course (kosher) salt
1. Combine the mustard seeds, red wine, and red wine vinegar in a dish and let stand for 3 hours or more.
2. Put mixture in food processor. Add water, allspice, honey, pepper, garlic, salt. Whirl to course texture.
3. Simmer puree in double boiler for 5-10 minutes until thickened, but not as thick as storebought. Make sure to use a doible boiler or a similar set-up, and do not overcook. The garlic will burn and ruin the whole batch.
4. Put in jar & cool before puting on cap & in refrigerator.
Keeps in refrigerator indefinitely.
January 14, 2008
Originally posted here: www.johnwilmot.com/recipes/peanutsauce.html
Spicy Peanut Sauce
Recipe adapted from The Savory Way by Deborah Madison.
# On stir fry
# On brown rice
# On cold noodles
# Makes a paste, not a thin sauce
# Will last forever if stored in the refrigerator.
# Use just a litte. A heaping tablespoon is enough for most dishes.
# Can be served on hot or cold foods.
# Make a double batch and always have some around.
# 6 large garlic cloves, finely chopped
# 1 large bunch of cilantro, stems removed
# 2-3 Tbs fresh ginger, peeled & finely chopped
# 1 Tbs peanut oil (or other flavorless vegetable oil)
# 1 Tbs dark sesame oil
# 1 Tbs hot chili oil
# 1/2 cup peanut butter (natural, unsweetened) or sesame peanut butter
# 1/2 cup soy sauce
# 3 Tbs rice wine vinegar (or to taste)
# 3 Tbs sugar (optional)
# 1-2 Tbs chili-garlic sauce (with the rooster on the bottle)
# hot water
# Chop the garlic well, or use minced from a jar.
# Peel & chop the ginger well. Use lots extra if desired.
# Rinse cilantro & remove all large stems. Allow it to drain thoroughly.
# Put the soy sauce, garlic, & ginger in a blender and chop until they are completely pureed.
# Add the cilantro & blend till competely smooth.
# Add the sesame oil, chili oil, peanut oil, vinegar, chili-garlic sauce, and sugar to the blender. Puree till well combined.
# Add the peanut butter and mix thoroughly. Scrape sides of blender if necessary.
# Thin the sauce with hot water if necessary.
# Store the sauce in the refrigerator for months.