Creamy Jalapeño Dip

Ingredients

16 oz Sour Cream
1 11 oz Can of pickled Jalapeño Peppers + Juice in can
Juice of a 1 lime
1 packet Hidden Valley Ranch seasoning
1 bunch of Cilantro, trim most of stem off
Fresh jalapeno peppers or serrano peppers to taste/heat

Instructions

  1. Add pickled Jalapeno peppers  and juice in the can to food processor or blender; blend
  2. Add sour cream, ranch seasoning, lime juice and Cilantro and blend some more.
  3. remove from food processor or blender and store in air-tight contain.

Enjoy with tortilla chips, on a taco or burrito and a whole lot more.  This is a very versatile dip.

Views: 27

Ramp Butter

Ingredients

  • 1 lb butter – salted or unsalted
  • Approximately 25-30 ramps – leaves and bulbs
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. Clean and trim raw ramps
  2. Bring pot of water to a boil; blanch ramps for 30 seconds
  3. Drop them in cold water after and pat dry
  4. Rough chop the ramps.
    A food processor will make the rest of the process much easier.
  5. Add half the raps to the food process and pulse. Add the other half and pulse again.
  6. Add butter a chunk at a time, pulsing after 2-3 chunks until all butter is incorporated.
  7. Add lemon juice, salt and pepper and pulse some more
  8. Remove mixture from food processor and pack into storage containers of your choice. I simply wrap a good amount in parchment paper and then store in freezer bag.

Ramp butter is excellent on toast or a grilled baguette. I also use ramp butter in scampi; simply add some white wine to the butter. A pat of ramp butter atop you favorite steak is especially delicious.

Views: 53

Basic [Hot] Vinegar Sauce

How to Make Basic [Hot] Vinegar Sauce

The basic formula for a homemade hot sauce is usually a combination of peppers, white or apple cider vinegar, spices, other fruits and vegetables, and salt. Making your own sauces can be a great way to experiment and create new flavors.

Basic steps:

  • Clean and roughly chop peppers
  • Combine 2 parts vinegar with 1 part water in a pot
  • Add peppers and other desired ingredients to vinegar (we like adding sweet fruits and sugars)
  • Boil for 5-10 minutes
  • Allow to cool
  • Blend until desired smoothness is reached
  • If sauce is too thick, add a few tbsp of water at a time and blend until it is the right viscosity

Recommended Ingredients to use in Hot Sauces:

  • Peppers (Habaneros, jalapeños, bell peppers, and ghost peppers are great)
  • Garlic & onions
  • Tropical fruits (pineapple, mango, peach, apricot)
  • Apple cider (for sweetness)
  • Cumin
  • Turmeric
  • Olive oil (for texture)
  • Any other fruits and vegetables!

Views: 23

Basic Fish Brine

FIRSH BRINE

  • 1 quart cool water
  • 1/3 cup Kosher salt {about 2 ounces)
  • 1 cup brown sugar

Ingredients

  • 5 pounds meat
  • syrup or sauce for basting
Instructions
  • Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the meat while at the same time infusing it with salt, which will help preserve it.
  • You will need to cure your meat at least 4 hours, even for thin cuts from fish. Larger pieces of meat may need 8 hours; a really thick piece might need as much as 36 hours in the brine. Never go more than 48 hours or your meat will be too salty.
  • Take your fish out of the brine and pat it dry. Set the meat on your cooling rack. Let the meat dry for 2 to 4 hours (or up to overnight in the fridge).

Views: 58