Condiments and Sauces

 

  • 2 1/2 pounds shrimp shells
  • 2 1/2 quarts plus 1 cup cold water
  • 1 cup coarsely chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon garlic, roughly chopped
  • 1/2 cup mushroom trimmings
  • 1/2 cup diced tomatoes

Sachet consisting of the following:

  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1/4 teaspoon crushed black peppercorns
  • 4 parsley stems

Caption

RECIPE NAME 

Video of Cooking Demonstration Available

 

  • 5 lbs turkey necks, giblets and/or wings, chop wings and neck into 2-3 inch pieces (use cleaver or ask butcher to do this)
  • 1 large onion, coarsely diced
  • 3 ribs celery, leaves included, cut into 2 inch pieces
  • 1 carrot, chopped
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 1 teaspoon thyme
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves
  • Water, as needed
  • Oil, as needed

Basic Turkey Stock

Simmering Turkey Stock

Click image to enlarge

 

  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 tablespoon dried thyme
  • ¼ cup molasses
  • 1 10 ounce jar of ketchup
  • 1 cup cider vinegar
  • ½ cups Louisiana style hot sauce
  • ¼ cup Worcestershire sauce
  • 2 each chipotle peppers chopped
  • 1 cup chicken stock
  • salt and pepper to taste

Note: This BBQ sauce is very spicy.  We make it particularly for our ribs.  It is fairly thin compared to store bought sauce and is applied in as a light coating.
It provides a counterpoint to the sweet watermelon pickles that we serve with it.  Canned chipotle peppers in adobo are readily available in most supermarket Latin food sections.

 

RECIPE NAME 

 

  • 3 tbsp. sweet paprika
  • 2 tbsp. onion powder
  • 2 tbsp. garlic powder
  • 2 tbsp. dried oregano leaves
  • 2 tbsp. dried sweet basil
  • 1 tbsp. dried thyme leaves
  • 1 tbsp. freshly ground pepper
  • 1 tbsp. freshly ground white pepper
  • 1 tbsp. cayenne pepper
  • 1 tbsp. kosher or sea salt
  • Dash chili powder
  • Dash cumin powder

There are a great many commercial products on the market which are all excellent.
For fun try your hand at it and when you come up with just the right proportions it can make a nice gift.

RECIPE NAME 

 

 

  • 11⁄2 pounds fish bones (no heads or tails) from raw flounder, drum or other non-oily, white-fleshed fish
  • 2 pounds gumbo crabs*
  • 1  pound raw shrimp shells and cleaned-out heads
  • 2  medium-size onions, coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 6 Roma tomatoes, coarsely chopped
  • 3 garlic cloves, minced
  • 12 sprigs Italian (flat-leaf) parsley
  • 12 whole black peppercorns
  • 4 whole bay leaves
  • 1 tablespoon salt, preferably coarse sea salt
  • 1 tablespoon dried thyme leaves
  • 8 quarts cool water

*Hard-shell crabs that are too scrawny to yield good lump crabmeat and are used to provide crab flavor to gumbos and other preparations.

Note: This stock is adaptable to virtually any seafood recipe that calls for a stock.

Seafood Stock

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