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Ingredients: 1 Cup(s) beer 2/3 Cup(s) fresh basil,minced 1/4 Cup(s) fresh lime juice 2 Teaspoon(s) hot pepper sauce 1/2 Tablespoon(s) dry mustard 1/2 salt or dry jerk seasoning 2 garlic, minced 4 Ounce(s) 1 inch thick, trimmed of fat lean center cut pork chops 2 Teaspoon(s) light brown sugar 2 Tablespoon(s) mustard 1 Teaspoon(s) cider vinegar 1 1/2 sorghum molasses 1 Tablespoon(s) vegetable oil 1 ripe avocado,peeled, pitted and coarsely chopped 1 Tablespoon(s) lime juice 3/4 Teaspoon(s) chili powder 1/2 salt 2 Tablespoon(s) mayonnaise Directions: Combine the beer, basil, lime juice, 2 tblsps. hot pepper sauce, dry mustard, jerk seasoning or salt, and garlic in a large sealable plastic food storage bag. Add the chops, seal the bag and refrigerate for 8 hours, turning the bag occasionally. Combine the brown sugar, mustard, vinegar, molasses, and remaining tsp. hot pepper sauce in a small saucepan and bring to a boil. Reduce the heat immediately and simmer, uncovered for 2 minutes. Set aside. Brush a grill rack with oil and place over medium-hot coals or under a medium-hot broiler. Remove the chops from the bag and discard the marinade. Place the chops on the rack and cook for 5 minutes. Turn the chops over and brush with the brown sugar mixture. Cook for 5 or to taste. In a blender or food processor, pure the avocado with the lime juice, chili powder, garlic, salt and mayonnaise until smooth. Serve chops with the sauce. * Try Hot, Hot, Hot Pepper Sauce. * Try Jerk Seasoning East-West Indies style.
Jerk Seasoning: East-West Indies 1 Tablespoon(s) curry powder 1 head (about 1 3/4 lb.) of cauliflower, cut into florets 3 Teaspoon(s) sweet paprika 2 Tablespoon(s) drained, chopped capers 1 1/2 Teaspoon(s) ground cumin 1 garlic, minced 3/4 Teaspoon(s) ground allspice 1 Tablespoon(s) shallot,minced 1/2 Teaspoon(s) chili powder 2 Tablespoon(s) red wine vinegar 4 Tablespoon(s) extra-virgin olive oil Directions: Hot Hot Hot Pepper Sauce 1 Cup(s) vinegar 6 Tablespoon(s) lime or lemon juice 2 onions,finely chopped 6 radishes,finely chopped 2 garlic,crushed 2 Tablespoon(s) hot pepper,seeded and finely chopped 4 Tablespoon(s) olive oil 1 freshly ground pepper,to taste 1 salt to taste Directions: Mix everything in an non-reactive bowl and serve. Store leftover sauce in a tightly sealed glass jar.
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Makes about 2 1/2 cups sauce Chicken in spicy brown sauce Dash EACH: cloves,nutmeg,ground allspice Pound chicken to 1/2" thick.Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat.Combine remaining ingredients;mix well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover Broiled eggplant with walnut sauce WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs. With the motor running, gradually pour in about 1 cup of the water. Stop and scrape down the Curried pork chops Combine curry, cumin, cinnamon, and red pepper in small bowl. Rub over chops. Heat oil in large skillet. Add chops; cook, covered, over medium-high heat 3 minutes per side or until cooked through. Agliata per pasta (garlic and walnut sauce for pasta) Soak the bread in the stock & then squeeze out any excess moisture. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Jeff's favorite pizza sauce This sauce has a quality similar to restaurant flavor, but being freshly made seems to take on a better flavor. Puree the drained tomatoes well. It is important to use Italian Plum Tomatoes, not regular canned tomatoes. The flavor is dis Pork and chicken wing adobo with spinach One of my all time favorite things to eat... There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken. Cut chicken wings between the joints. Remove tips and save for s Rotel salsa (fresh picante sauce) from tony burke This part is real easy: : Just mix in a serving bowl and grab some corn chips, or use as a topping for salads and Southwestern and Cajun fare. Typed for your Enjoyment by Tony_bob, Natchez,Ms. Cyberealm BBS 315-786-1120 Tuna with sundried tomato sauce Place sun-dried tomatoes in the food processor. Boil white wine, vinegar, peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 T, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mi Kari-kare (meat and vegetable stew in peanut sauce) 1. Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender. 2. If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes. Squeeze Marinade & basting sauce for brisket of beef Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a lit Five-spice pork stir fry Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot. Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add po Casera sauce * Jalapeno Chile should be seeded and finely chopped. ~--------------------------------------------------------------------- ~-- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. Makes about 2 cups of sauce. 2 tangy sweet bbq sauce Chop onion. Saute in margerine until lightly colored. Add all other ingredients and simmer for 30 min. makes 7 cups. Charcoal-grilled leeks with romesco sauce Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread slice until golden on both sides. Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic. Add the red pepper, tomatoes, paprik Mary anne's curry sauce (for fondues) Mix all ingredients the night before your fondue and refrigerate overnight. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 Avocado tofu egg dip From "The Enchanted Broccoli Forest" By Molle Katzen. salt to taste pepper to taste Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. T Rum eggnog sauce In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whippin Pork chops dijon * low-calorie dressing ~-------------------------------------------------------------------------- PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating Black bean sauce Rinse and chop beans, adding garlic and ginger. David wade's diablo sauce Blend the ketchup, corn syrup, vinegar, A1 sauce and tabasco over a medium heat. Stir until blended well. Add remaining ingredients. Bring temperature up until simmering, lower heat and cook for 5 to 10 minutes. Note: David used appr Babi ketjap (soy pork) There are quite a few pork dishes in the book (including another version of this one). Evidently minorities are well enough represented that pork has earned a place in the cuisine of predominantly Muslim Indonesia. I think this would be excellent Cajun catfish with spicy strawberry sauce * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, c 12 minute chicken with orange sauce Skin and bone chicken halves, flatten (about 1 pound). Saute Chicken in butter in large skillet over medium heat until browned and cooked through (about 8 minutes). Remove to platter, cover and keep warm. In same skillet, saute onion until tender but no