Friday, September 01, 2006

Barbeque Sauce



1 med. onion
2 tbsp. fat (can omit)
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 c. lemon juice

1 c. ketchup
3 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1 c. water
1/2 c. chopped celery
Salt & red pepper to taste

Brown onion in 2 tablespoons of fat. Mix all ingredients; simmer 30 minutes. Increase red pepper for tangy sauce. Can keep in refrigerator for weeks. Can double or triple recipe.

This barbeque sauce recipe is enough sauce for one 3 1/2 lb. frying chicken.

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Tuesday, August 29, 2006

Adobo Marinade (Mexican Smoked Chili)


Yield: 1 Servings

3 oranges
1 lime
2 chipotle chilies, Canned
1 tsp garlic powder
1/2 tsp cumin
2 tsp oregano
1/2 tsp black pepper
2 Tbsp wine vinegar
1/2 tsp salt

JUICE THE LIME AND ORANGE. FINELY CHOP THE CHILIES. PLACE JUICE,
GARLIC, CHILIES AND REMAINING INGREDIENTS IN BLENDER. PUREE UNTIL
SMOOTH. MAKES ENOUGH MARINADE FOR ABOUTbsp2 LBS. BEEF, PORK, CHICKEN.

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Monday, August 28, 2006

Celebrating the Foods of Germany (The Gourmet Retailer)


Celebrating the Foods of Germany (The Gourmet Retailer)
The summertime slowdown offers retailers a great time to collect their thoughts and prepare for the fourth quarter. But Germany is a country in which festivals and celebrations occur throughout the entire year, offering numerous opportunities to promote German foods and beverages.

The Familiar Cubano, With a Kiss of Complexity (New York Times)
Given a choice between making a dish that is crowd-pleasing but predictable and one that is risky and potentially groundbreaking, Zak Pelaccio inevitably opts for the latter.

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Looking for ideas for dinner?

Get inside the hidden cookbooks of America's favorite restaurants.

The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.

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