Category Archives: SAUCE AND GRAVY RECIPES

PIQUANT TARTAR SAUCE

I love seafood. And I know I should love it best when it is baked, grilled or poached, but there are just those times when my entire body yearns for fried fish with a yummy tartar sauce on the side. And really, who am I to deny my body anything it really begs for, especially since it has been ever so good to me over the years?

And since I pretty much gave up desserts at the first of the year, I feel almost obliged to reward my body with at least one of the foods it periodically craves. (That’s my story, and I’m sticking to it!) So the other evening I gave in to my bodies demands and fixed fried cod and this tartar sauce.

Now I almost always make my own tartar sauce and this evening was no exception. But I was in the mood for something different. So I went in search of tartar sauce recipes on the internet. Do you know how many recipes there are for tartar sauce out there in cyberspace? Thousands, maybe even millions! So doing what I usually do I looked at several sites and came up with this version which is a conglomeration of several of the recipes I thought looked mighty tasty.

Well the upshot is that Mr. C. and I thought this was really, really good. And it took no time at all to whip up. Better and better! And yes I could have taken a picture of the sauce, but truly, who does not know what tartar sauce looks like? I figured taking a picture of the sauce would almost be an insult to you all. But if there happens to be any one out there for whom tartar sauce is an unknown (as they say in the vernacular) “commodity”, please go on line and search for “tartar sauce recipes”. You will soon be provided with more pictures of small bowls filled with white stuff than you ever dreamed imaginable.

  • ½ c. mayonnaise
  • ½ c. sour cream
  • 1 T. drained capers
  • 2 T. rough chopped dill pickle
  • 1 small shallot, peeled and rough chopped
  • 2 tsp. chopped flat leaf parsley
  • 1T. fresh lemon juice, or to taste
  • 1/8 tsp. Old Bay seasoning
  • ½ tsp. course grained mustard
  • ¼ tsp. kosher salt
  • freshly ground black pepper

In a small food processor, combine all the ingredients and pulse several times until the pickle is finely chopped and all of the ingredients are well mixed but not pureed. Adjust seasonings and refrigerate several hours before serving.

 

CREAMY CHICKEN GRAVY

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Ok, isn’t fried or roasted chicken really all about the gravy? I mean truly, what is chicken, or life for that matter, without a little sauce to smooth out the rough edges. And I’m telling you, this gravy can fix any boo boo, can lift any spirits that need lifting, or can turn your day from mundane to magnificent in just a few minutes time. All it takes are a few simple ingredients and a little patience. Well that, and of course some pan drippings. So go forth and fry or bake yourself up a whole chicken or some various chicken parts. Set them aside while you prepare your gravy, have a lovely sip or two of wine, and prepare to forget the cares of the world. Oh, and change into slippers too, that always helps!

  • pan drippings from roasted or fried chicken
  • flour
  • chicken stock
  • heavy cream or milk
  • ½-1 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 1-2 chicken gravy mixes (just in case)
  • 1-2 tsp. cognac, opt.

Place the roasting or frying pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in equal parts chicken stock and cream (or any combination you prefer) until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt yet! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of stock. Let it simmer for a couple of minutes and taste again. Add salt at this time if needed.

Turn heat as low as possible and let the gravy simmer away for the next 10 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the chicken is plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

 

 

TURKEY GRAVY WITH COGNAC

All is fair when it comes to making gravy. And truly great gravy starts with the pan drippings left in the bottom of the roasting pan after the turkey has been removed to cool. (And yes, we are talking cholesterol city here, but once or twice a year, leave your worries behind and travel to the dark side!)

For a great recipe for roasted turkey, please see my recipe for Herb Salted Turkey. You will not believe how easy it is to prepare. Happy Thanksgiving.

  • pan drippings from roasted turkey
  • flour
  • turkey or chicken stock
  • 2 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 2-3 turkey gravy mixes (just in case)
  • 2-3 tsp. cognac

Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in turkey or chicken stock until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of turkey stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

Note: if the gravy seems a little salty, you might try adding a teaspoon or two of fresh lemon juice.

EASY FRIDAY NIGHT FISH FRY!

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To me, there is just nothing better for dinner on a fall or winter Friday night than fish and chips. But I don’t always want to go out for fish, and really, I would prefer not to be tempted by the “chips” that are always a part of the package. So that leaves me with making my own “fish and chips”.

We also love to have dinner companions on Friday nights, so this is my win/win way to entertain and have my favorite Friday night meal. The amounts shown are perfect for 4 normal people.

Even though I am retired, I still like to do a lot of the prep work ahead of time. So the following recipes are designed to take Friday night time constraints and exhaustion levels into consideration.

Although the fish preparation steps need to be done Friday night, the tartar sauce can and actually should be prepared the night before. Also, the dressing for the coleslaw is better if it has time to let its ingredients mingle for awhile. And the cabbage and other veggies can be cut or grated the night before and refrigerated until needed.

So that just leaves the potatoes to get in the oven before you start working on the coleslaw and fish.  And both the coleslaw (mix the dressing into the veggies) and the fish preparation could not be easier.

A little hint: A nice before dinner drink helps a great deal towards making this process run smoother. Even if you don’t drink adult beverages, a simple tonic with a slice of lime makes you feel like the party has already begun.

And because it’s Friday night, and both you and your guests are probably one step from zombie level, forget making any fancy appetizers. Put out a small bowl of olives or nuts, and a couple kinds of raw veggies, and call it good. It’s Friday night people. Time to relax so that you have the strength for all those weekend chores!!

CRISPY FRIED FISH

  • 1/3 c. all-purpose flour
  • 2 tsp. seasoned salt
  • 1 egg
  • 1/4 c. dark beer or water
  • 1 c. panko or more as needed
  • oil for frying
  • 1 1/2 – 2 lb. fish fillets (we love cod, halibut, and tilapia)
  •  lemon wedges, opt.

In a shallow dish, combine the flour and seasoned salt. In medium bowl, whisk
together the egg and beer. Place panko in a large re-sealable food-storage
plastic bag. In an electric skillet or deep fryer, heat about an inch of oil to 350 degrees. Coat both sides of the fish with flour mixture. Then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in the plastic bag with panko; seal bag and shake to coat completely. Fry fish in batches in hot oil for about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

IVAR’S FAMOUS TARTAR SAUCE

  • 2 T. chopped yellow onion
  • 1 T. chopped green bell pepper
  • 1 ½ tsp. plain old fashioned white vinegar
  •  ¾ tsp. sugar
  • ¼ tsp. kosher salt
  • 1 T. dill pickle relish
  • 1 c. mayonnaise

Combine the onions, bell pepper, vinegar, sugar, and salt in a food processor; process for 10 seconds. Add the relish and mayonnaise and process for an additional 10 seconds. Serve chilled. Best made at least a day ahead.

CLASSIC COLESLAW

  • 2/3 c. mayonnaise
  • 1/4 c. minced onion
  • 3 T. minced dill pickle
  • 2 T. pickle brine
  • 2 T. old fashioned white vinegar
  • 2 tsp. prepared creamy horseradish
  • 1 T. sugar
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 4 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 large grated carrot
  • 1 celery stalk, sliced lengthwise, then cut into very thin slices on the bias

Whirl the mayonnaise through black pepper in a food processor. Prepare at least 1 day ahead, if possible. Combine with veggies about an hour before serving.

ACCORDIAN BAKED POTATOES (HASSELBACK) – from the Relish Section of The Seattle Times

  • 2 T. butter, melted
  • 1 garlic clove, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 4 medium sized Yukon Gold potatoes, peeled

Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.

BOURBON BBQ SAUCE

Spring is in the air and I am starting to think more and more about that lonely piece of equipment that lives year round just outside my kitchen door. And yes I know my BBQ can be used all year long, but we live near the crest of a hill on an island. And inherent with island living is an almost constant breeze. Spring, summer, and fall that breeze is welcome. Winter, not so much! So during the winter months I pretty much forget about cooking outside. But it’s spring now, and my bulbs are producing flowers, our weeds are growing, well like weeds, and I’m starting to fantasize about BBQ chicken and ribs. And I must admit, I absolutely adore meat slathered in BBQ sauce. (Just my old sauce addiction rearing its ugly head!) So even though I often apply a dry rub to meat before it goes on the grill, I still want to be able to apply liberal amounts of tangy BBQ sauce to my meat before the succulent flesh passes my lips. So for the next couple of days I’m going to feature 2 of my favorite recipes that begin with a good rub down and end with this BBQ sauce. Here’s to spring and here’s to cooking outside. Cheers! (And yes I am well aware that rubbed meat doesn’t really need a sauce. But I pride myself in never doing anything by half!)

  • ¼ c. butter
  • ¼ c. minced onion
  • 3 cloves garlic, minced
  • ¼ c. brown sugar
  • 2 tsp. whole grain mustard
  • 1 c. ketchup
  • 1/3 c. Worcestershire sauce
  • ¼ c. fresh lemon juice
  • ¼ tsp. hot sauce, or to taste
  • ¼ tsp. cayenne
  • 2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until caramel colored; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for at least 30 minutes, stirring occasionally.

 

BLENDER HOLLANDAISE

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I decided I just had to post this recipe for Hollandaise Sauce because Hollandaise is generally regarded as an emulsion that requires a great deal of practice to perfect. Phooey! This incredible sauce is as easy as getting out a blender, putting a few ingredients into said blender, and then melting butter. Sound hard? Right – not in the least. Now if you were to prepare this sauce, probably the most famous and often most dreaded of sauces the correct way, you might be asking for disaster. But using a blender makes the whole process almost foolproof. And do I really care to go through all the effort of trying to force egg yolks to absorb butter and hold it in a creamy suspension to possibly (and in my case probably) end up with curdled eggs? No. Am I willing to live with the knowledge that I cheated and used a blender? You can bet your copy of Mastering the Art of French Cooking that I will happily cheat like this any old time! Give me the tried and true, easy and perfect result every time. Especially when the final product turns out better than most of the Hollandaise served in restaurants today.  So next time you want to dress up a vegetable, scrambled eggs, a plain piece of fish, or make the best Eggs Benedict you’ve ever tasted, give this simple recipe a try. Happy Hollandaise everyone!

  • 4 egg yolks
  • ½ tsp. kosher salt
  • ½ tsp. dry mustard
  • 1 T. fresh lemon juice
  • dash hot sauce
  • ½ c. (1/4 lb.) butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds. Melt butter until very hot. Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified. Serve warm or at room temperature. If you have any left-over Hollandaise, refrigerate until ready to use. Then warm ever so slowly in your microwave. (Warm too quickly and the butter and eggs will separate. Not what you want!) Better yet, don’t warm it at all. Just spoon it over hot scrambled eggs and the heat from the eggs will gently warm the sauce. Yum to the max!

 

 

DEMI-GLACE

This recipe is dedicated to all you gourmets out there who want to create over the top dishes. And tomorrow’s recipe for Stuffed Boneless Leg of Lamb using demi-glace as one of its key ingredients, definitely falls into that category. While I know there are lots of recipes for demi-glace more complicated than this one, trust me, this is bad enough! Oh, it’s not hard. It just takes time. And for some of you, a few hours dedicated to watching water boil might not be the way you would choose to spend your time.  So for those of you who are too busy to see straight or are parents of small children (often one and the same), I would suggest you walk away from this recipe or stick to the version mentioned under “note” in the instructions section. Mind you, I’m not trying to discourage you from making this incredibly rich, highly concentrated French brown sauce.  But please note, demi-glace is mainly used as a base for other sauces. You still need to prepare the dish into which this delicious elixir will be merely another ingredient. So again, I’m not trying to scare you, but sometimes a little shot of reality is appreciated. I am nothing if not practical. And I can practically promise you that even if you have time to spare and the kitchen is the favorite room in your home, you are going to be a little sick of boiling liquid by the time you are finished. So why did I even bother to post this recipe? Because ladies and gentlemen, demi-glace is amazing! It can lift a dish from ho hum to extraordinary faster than Super Man can lift Lois Lane from the arms of a villain. And that’s fast!

  • 12-14 lbs. of bones and scraps of raw or cooked chicken, turkey, beef, pork, and a small amount of lamb
  • 4 onions, chunked
  • 5 carrots, chunked
  • 10 sprigs parsley
  • 12 black peppercorns
  • 2 bay leaves
  • 5 qt. water

Spread meat and bones out in 2 large rimmed baking pans. (I use turkey or chicken wings and drumsticks, beef bones, a couple pork steaks and the cheapest cut of lamb I can find. I also freeze any scraps I cut off meat for a couple of months before I make demi-glace to make sure I have lots of flavorful ingredients available.) DO NOT SEASON MEAT. Bake at 400 degrees for about 75 minutes or until bones and scraps are well browned. Remove from oven and allow to cool for a few minutes. Transfer bones and all drippings to a large covered stock pot. With a small amount of water, lift all the browned bits off the bottom of the pans and add to stock pot. Add onions, carrots, parsley, pepper corns, bay leaves, and water. DO NOT ADD ANY SALT. Bring liquid to a boil, cover, reduce heat and simmer for 4 hours. Remove from heat. Let cool for about 30 minutes, then slowly strain into another container. Discard bones and vegetables. Chill broth. (I usually refrigerate overnight.) Lift off as much of the fat as possible from the top of the now thin jelly like broth. Pour or scoop chilled broth back into a heavy pan. Rapidly boil uncovered* until there is only about 4 cups liquid remaining. Divide into 4 containers and freeze until ready to use.

*A helpful hint: your stove top will stay cleaner if you “cover” your boiling pan with a wire mesh splatter guard (they are shaped like a lid). The wire mesh allows the steam to escape, but keeps the mess to a minimum. They also work well when frying fish, chicken, and especially oysters. (Oysters tend to spit at you when they are being fried. I think it’s their way of getting even!)

Note: if you really don’t want to go through all this bother, you can simply reduce about 6 cups of beef broth down to one cup. But start with low sodium broth. It’s still going to be quite salty, and it certainly won’t taste as good as my homemade version, but it will work in a pinch.

Another note: I’m sure you noticed the lack of any type of alcohol in my demi-glace recipe. That’s because my 2 favorite recipes that call for demi-glace have wine as a primary ingredient. So in my opinion, it was best not to use any wine in the demi-glace itself. Watch for my other favorite demi-glace recipe Rack of Lamb with Kalamata Rosemary Crust to be posted in the next couple of weeks.

 

CURRY SAUCE FOR CHICKEN, SHRIMP, BEEF, OR LAMB

While I understand that many of you are older and don’t have children at home anymore or even had children to begin with.  But since I did, and even after 20 some years of not having hungry children waiting for me when I arrive home from work, I still remember what it was like. So if it seems like many of my recipes are aimed at folks with little time to spare in the kitchen, it is because some of my best recipes were developed during my years of being a working parent. And you know, I still make many of those same recipes today even though Mr. C. and I are happily retired and presumably I have all the time in the world to spend in the kitchen. Don’t get me wrong, I love to while away the hours preparing new dishes. But some evenings, it’s just delightful to serve a favorite old standby that I know we are both going to enjoy. So when I find myself with a bit of leftover meat in the fridge, I often make a curry. I almost always have the other necessary ingredients in my fridge or pantry, so to build a curry sauce is a snap. But before I go any further, a word about curry powder. The curry powder I use in this recipe is based on the spices used in Indian cooking. But In India, there is no such thing as curry powder.  Every Indian dish that requires powdered spices combines a number of individual spices unique to that particular dish. So there is no “one combination curry powder fits all” in an Indian kitchen. An Indian cook will roast and pulverize whole spices or they might use a combination of already ground spices. Much the same way in which we would decide the variety and amount of spice to use while preparing an apple pie. One baker might use only cinnamon and allspice, whereas the next pie maker might swear by a blend of cinnamon, nutmeg, cloves, and allspice.  So how did curry powder, which is a combination of spices including coriander, cumin, fenugreek, cayenne, turmeric, allspice, cardamom, cloves, fennel, ginger, mace, mustard, and black or white pepper, come about? The British, of course! From the early 1600s when Britain had just a scattering of trading posts on the Indian coast until 1947 when India gained its independence from Britain, British citizens living in India were exposed to Indian cuisine. And of course, as British soldiers and other government officials returned home from their stay in India, they wanted a way in which to bring those wonderful flavors home with them. Their solution was curry powder. And why not, it’s easy!  And many of the blends readily available to us today are really good. Instead of having to add multiple spices to an Indian dish that is otherwise quick and easy to prepare, curry powder is usually the only “spice” required. Such a deal! And all you parents out there, don’t be afraid to introduce your kidlets to curry at an early age. Curry was one of dishes all my children loved. They were eating it before they realized they really shouldn’t like it. Being children after all comes with certain responsibilities, like being fussy about what food you will and will not tolerate. Get your little darlings hooked young enough and they won’t know enough to object! And even if you aren’t lucky enough to still have children at home (I can say “lucky” and truly mean it now that my children are all grown) as an excuse to prepare a curry, be brave and give it a try anyway. Remember, you’re never too old for the “three bite” rule!

  • 3 T. butter
  • 1/3 c. julienne cut carrots
  • ½ c. thinly sliced mushrooms, opt.
  • 2 garlic cloves, minced
  • 2 T. vermouth, opt.
  • 1 T. minced fresh or dried parsley
  • 2 T. flour
  • 3-4 tsp. curry powder, or more to taste
  • freshly ground black pepper
  • 1 can cream of mushroom soup
  • ½ c. milk
  • 1 ½ c. sour cream
  • 1 c. cooked chicken (cubed), shrimp, beef (cubed), or lamb (cubed)
  • chopped cashew nuts (opt.)
  • finely chopped green onions (opt.)
  • chutney (opt.)

Melt butter in a medium sized saucepan. Add carrots and sauté for about 5 minutes. Add mushrooms and garlic and cook until garlic is just starting to brown. Deglaze the pan with vermouth. Whisk in the parsley, flour, curry powder, black pepper, cream of mushroom soup, and milk. Bring to a boil, reduce heat and simmer on low for about 5 minutes. Carefully whisk in the sour cream and add your cooked meat of choice. Adjust seasoning. Serve over steamed rice garnished with cashews, green onions, and chutney, or any combination thereof.

 

 

GREEN CHILI SAUCE WITH PORK

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(Green Chili Sauce pictured on Tamale Pie, upper right)

For years when I have been in Denver visiting my Aunt Ruth, we have dined at Ruth’s favorite Mexican restaurant. If you have never been to the Denver area, (which is a mistake I might add) you pretty much can’t drive a block without bumping into a Mexican restaurant. (Please note, this is not a bad thing in my book. I truly adore really good Mexican food.) And Denver, unlike some areas of the US that I could mention, has more than its fair share of really good Mexican restaurants. (And I’m sorry if my next comments bring offence to anyone, but I don’t consider most of the food served by large Mexican chain restaurants in our area to be good Mexican food! To me, everything tastes the same. Regardless of what you order, it’s served swimming in an uninspired sauce that tastes like it has been sitting in a steam table container since just after the Mexican revolution ended in 1920.) So when I taste a sauce that is fresh tasting and has a depth of flavor that compliments rather than detracts from my chosen entrée, I am in pure hog heaven. And speaking of hogs, a pork product is usually at the base of a truly good green chili sauce. You can practically bet your share of pickled pig’s feet on that one! But back to dining in Denver……

Mexican restaurants in and around Denver are known for their sauces, especially their green chili sauce. And my aunt’s favorite restaurant served the best green chili sauce I had ever tasted. That is until I started messing around with the one I am going to share with you today. (And no I will not give you the name of the restaurant in Denver! I am not going to advertise for them because they have never, and believe me I have asked several times over the years, even given me the slightest hint as to what goes into their amazing sauce. So call me a baby, but darn it, I live 1350 miles away. It’s not like I would publish the recipe in a cookbook or blog for heaven’s sake!) So, in order to pay homage to one of the truly wonderful world cuisines, and to let you know that there are homemade dishes that are far superior to what is available in most Mexcian restaurants today, I’m goin’ south of the border for the next few days. Today Green Chili Sauce with Pork; tomorrow Red Chili Sauce. After that Cheese Enchiladas, Mexican Shredded Beef, Pork Tamale Pie, Mexican Rice (nary a tomato product in this rice), Margaritas, and a couple of other favorites of mine. So pack your metaphorical bags and join me on my Mexican food adventure.  Open yourself a Negra Modelo or Dos Equis, start reading a book by Carlos Fuentes, and listen to some Carlos Santana. Mexico here we come. Provecho!

  • 1 T. vegetable oil
  • 2-3 bone in pork chops
  • kosher salt
  • freshly ground black pepper
  • ½ medium yellow onion, chopped
  • 4 large garlic cloves, minced
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • ¼ tsp. dried oregano
  • ½ tsp. kosher salt
  • 2 ½ c. chicken stock
  • 1 T. tomato paste
  • 2 lg. tomatillos, chopped
  • 5 Anaheim peppers, charred (skins, seeds, veins removed) and chopped
  • 1 lg. or 2 small fresh jalapenos, charred (skins, seeds, veins removed) and finely minced
  • flour

Heat oil in a large, covered sauce pan. Season chops with kosher salt and freshly ground black pepper. Carefully place in hot oil and fry until very, very brown and there are lots of brown bits in the bottom of the pan. Add onion and cook until translucent. Add garlic and cook for about a minute or until you can smell the garlic. Stir in the cumin, chili powder, oregano, and salt. Add chicken stock, tomato paste, tomatillos, and peppers. Bring to just under a boil, reduce heat, cover, and simmer gently for about 2 hours. Remove chops and allow to cool. When cool, remove bones and as much fat and sinew as possible. Flake the meat into very small pieces and return to the sauce. Discard bones and sinew. You will probably need to thicken the sauce at this point. Take about 1/4 cup of the liquid out on the pan and place in a small mixing bowl. Depending on how thick you like your sauce, whisk in a tablespoon or two of flour into your mixing bowl and gently stir back into the pan. Allow to burble for about 3 minutes. Remove from heat. Allow to cool for about 10 minutes, adjust seasoning, and serve over your favorite enchiladas, tamales, burritos, refried beans, etc.

 

 

LEMON BASIL AIOLI

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There is just nothing finer in this world than fried fish served with this aioli. The first time I made it, I thought Mr. C. was going to fall off his chair. It is so creamy and luscious. I use light mayonnaise which has just enough fewer calories than regular mayonnaise that I can trick myself into thinking that it might even be good for me! Well, all the other ingredients are good for me….oh, never mind! Just try it – it’s fabulous!

  • 3/4 c. mayonnaise
  • 1/3 c. finely chopped fresh basil
  • 2 small garlic cloves, finely minced
  • 1 tsp. finely grated lemon peel
  • 4 tsp. fresh lemon juice
  • 1/4 tsp. kosher salt
  • freshly ground black pepper

Combine all ingredients. Serve with seafood, crab cakes, or as a sandwich spread.