Condiments and Sauces

Caribbean Turkey Rub

  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 2 teaspoons mustard seed, crushed
  • 1½ teaspoons cracked black pepper
  • 1½ teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger 
  • 1/2 teaspoon ground allspice

Mediterranean Turkey Rub

  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon snipped fresh oregano
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1½ teaspoons cracked black pepper
  • 1½ teaspoons garlic powder
  • 1 teaspoon salt
  • Olive oil

 


Savory Roasted Turkey Herb Rub

  • 2 tablespoons sage, rubbed; poultry seasoning may be substituted
  • 1 tablespoon paprika
  • 1 tablespoon seasoned salt 
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon ground nutmeg

3 Turkey Rubs

Click image to enlarge

  • 2 sticks of butter
  • 1/4 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 teaspoon jalapeno chili, chopped
  • 1 teaspoon chili powder
  • 2 tablespoons Jack Daniiel's whiskey
  • 8 ounce can tomato paste
  • 1 cup strong brewed coffee
  • 1 cup chicken stock
  • 1/4 cup packed brown suggar
  • 1 tablespoon Worcestershire sauce
  • 1 tblespoon cider vinegar
  • 1 tablespoon molasses

Jack Daniel's Barbecue Sauce

RECIPE NAME

Click image to enlarge

  • 2 tablespoons of olive oil
  • 1 small white onion, chopped
  • 1/2 green pepper stemmed, seeded, de-ribbed and chopped
  • 6 stalks celery, chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 2 Cups veal stock
  • 1¼ teaspoons granulated chicken bouillon
  • 1 Bouquet Garni
  • 1 plum tomato, peeled, seeded and diced
  • 1½ cups tomato puree
  • Kosher or sea salt and freshly ground black pepper
  • Tabasco Sauce
  • Cayenne pepper

Arnaud's Creole Sauce

RECIPE NAME

Click image to enlarge

Traditional Chimichurri Sauce

  • Salt and freshly ground pepper 
  • 4 cloves garlic, minced 
  • 1 tablespoon dried oregano 
  • 1 tablespoon dried rosemary, minced 
  • 1 tablespoon dried thyme 
  • 2 bay leaves, finely crumbled 
  • 1 teaspoon chile powder 
  • ½ cup white vinegar 
  • 2 tablespoons olive oil

Chile-Cilantro Chimichurri Sauce

  • ½ cup firmly packed fresh cilantro leaves, coarsely chopped
  • ½ cup firmly packed fresh flatleaf parsley leaves, coarsely chopped
  • 2 tablespoons coarsely chopped green onion
  • 2 teaspoons fresh lime juice
  • 2 teaspoons white vinegar
  • 2 bay leaves, finely crumbled
  • 1 teaspoon seeded and coarsely chopped red or green chile, such as jalapeño or serrano 
  • Sea salt and freshly ground black pepper 
  • ½ cup olive oil

Parsley-Garlic Chimichurri Sauce

  • 1 cup firmly packed fresh flat-leaf (Italian) parsley
  • ½ cup red wine vinegar 
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano 
  • 1 teaspoon paprika
  • Sea salt and freshly ground pepper 
  • ½ cup olive oil

Chimichurri Sauce

Click image to enlarge

 

  • 3/4 cup vegetable oil
  • 1/2 cup chopped green onions (green and white parts)
  • 1/2 cup chopped yellow onions
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped celery
  • 3 tablespoons Creole or other whole-grain mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper

 

RECIPE NAME

 

 

Pages

Subscribe to RSS - Condiments and Sauces