MISCELLANEOUS

Mahogany Barbecue Sauce

½ cup chopped onion

1/3 cup chopped celery

1/3 cup chopped green pepper

Saute’ in  3 Tbsp oil.

Stir in 1 Tbsp EACH: cocoa, chili powder, garlic powder

Stir in 1 tsp EACH: black pepper, salt, cinnamon

½ cup EACH: water, cider vinegar

1 cup ketchup

1 tsp Tabasco sauce

1/3 cup EACH: brown sugar, molasses

1 Tbsp horseradish

Simmer 20-30 mins to desired thickness. Makes 2 ½ cups.

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Easy Tarheel Barbecue Sauce (North Carolina)

½ cup butter (1 stick)

1 cup cider vinegar

1 large sour pickle, minced

1 Tbsp minced onion

2 Tbsp. Worcestershire sauce

1 Tbsp lemon juice

1 Tbsp molasses

Salt and pepper to taste.

Combine all ingredients, except salt and pepper. Cook until it looks saucy. Add salt and pepper. Use sparingly.

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Jen Hogan’s Marinade

My niece shared this with me years ago. She loved to cook!

¾ cup vegetable oil

1/3-1/2 cup soy sauce

¼ cup lemon juice

2 Tbsp. Worcestershire sauce

1 tsp dry mustard

1 tsp salt

1 ¼ tsp parsley flakes

½ tsp pepper

1 clove garlic, minced

Blend for four minutes.

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Classic Spice Rub

Rub this directly on meat prior to grilling or roasting. Use is as an ingredient in your favorite BBQ sauce. Works well with beef, pork, chicken.

1/4 cup packed brown sugar

1 Tbsp sweet paprika (the regular kind)

1 Tbsp smoked paprika (this is the stuff that gives BBQ chips their flavor)

1 Tbsp ground black pepper

1 Tbsp ground white pepper (I buy just a little bit in the bulk section)

1 1/2 Tbsp kosher salt

2 tsp garlic powder

2 tsp onion powder

1/2 tsp cayenne pepper.

Combine all in a small bowl, mix well. Store in an airtight container. Makes 3/4 cup.

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Dry Rub

¼ cup brown sugar

¼ cup paprika (get it in bulk)

3 Tbsp black pepper

4 Tbsp salt (coarse)

2 tsp garlic powder

2 tsp celery seed

1 tsp cayenne (opt)

Mix well, store in cool, dry place. Use a portion before smoking meats.

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Tips for Baking at High Altitudes

All-purpose flour is often better than cake flour because it has a slightly higher protein content.

Increase the salt, extracts, and other flavorings, especially over 7,000 feet, where aromas and flavors are less sharp.

Have all of the ingredients at room temperature before assembling, so they blend smoothly.

Most mountain areas have extra-dry air that sucks moisture from baked goods. Cakes and cookies should be stored in airtight containers as soon as they cool.

Reducing the sugar by 2 Tbsp for every 1 cup called for can help strengthen a cookie or cake batter.

Avoid rapid-rise or quick-rise yeasts. They make dough rise too quickly affecting texture and flavor.

At elevations higher than 2.500 feet, do not beat egg whites to stiff peaks. Stop beating when the whites have soft, droopy peaks. This leaves room for the air cells to expand.

In quick breads, use buttermilk or yogurt, which can add flavor, moisture, and a bit of acidity, which can help the batter set up more quickly and prevent sunken centers.

When making muffins fill the cups to the rim.

When making candy, remember that water boils at a lower temperature at higher elevations, about 2 degrees for every 1,000 feet above sea level. Adjust candy thermometer accordingly.

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Homemade Nutty-Chocolate Spread

1 cup raw hazelnuts

1 ½ Tbsp coconut oil

3 Tbsp cocoa powder

1/3 cup maple syrup (I use agave nectar)

½ tsp vanilla

¼ to ½ cup coconut milk

1/8 tsp salt

Grind nuts, add them to the blender with all other ingredients and blend until divine.

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Easy Gravy

I rarely make gravy, but when I do, it needs to be worth the while.

2 cups pan drippings from a roast beef or turkey or chicken

Low salt chicken or beef broth, whichever goes with the meat.

2 Tbsp fat from the roasting pan or butter

2 Tbsp flour or 1 Tbsp cornstarch (I prefer the cornstarch as it makes the gravy clearer

Salt and pepper to your own taste.

Strain the pan drippings into a large measuring cup. Add enough broth to make two cups. Skim off and measure the fat. If you have less than 2 Tbsp. use butter to make up the difference.

Put the fat into the roasting pan or a skillet and set over medium heat. Add the flour and cook, stirring, for about 4 mins, until the flour is golden.

Gradually stir in the drippings/broth. Continue cooking until the gravy thickens, about 3-4 mins. Season with salt and pepper. Makes about 2 cups.

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Cornbread-Sausage Dressing

1 ½ pans cornbread made with white corn meal (8-inch square)

4 slices Italian bread with sesame seeds, torn into very small pieces

4 hard-boiled eggs (but use just two egg whites), mashed

1 lb. pork sausage, browned and crumbled

1 tsp seasoned salt

¼ tsp white pepper

1 Tbsp. chopped sage or 1 tsp rubbed dry sage

1 cup chopped fresh parsley

2 ½ cups chopped celery

1 cup chopped Spanish onion

¾ cup (1 ½ sticks) butter, divided

 1 (14 oz.) can chicken or turkey broth

Crumble cornbread into a very large bowl. Add torn bread. Add mashed eggs, and the two egg whites. Sprinkle with seasoning, including parsley. Toss gently to mix. Taste and adjust seasonings as needed. Set aside.

Saute sausage; drain, crumble, and set aside. Saute onion and celery in ½ cup butter until soft. Add onion, celery, and sausage to bread mixture. Pour in most of broth, add more if necessary.

Grease a 9x13 pan. Transfer stuffing to pan. Lightly moisten with more broth if necessary. Dot with the remaining butter.

Bake at 325 degrees for 30 to 40 minutes, until browned lightly on top. Afterward, keep it covered with foil to maintain moisture. 

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Susan Stamberg’s Cranberry Sauce

She’s been sharing this on NPR for many years. It is outstanding! I love a BIG glop of it with the Thanksgiving turkey. Make this ahead to allow the flavors to blend properly.

2 cups whole, raw cranberries, washed

1 small onion

¾ cup sour cream (plain Greek Yogurt would also work)

½ cup sugar

2 Tbsp horseradish (from a jar; red is a bit milder than white)

In a blender or food processor, grind berries and onion together until chunky. Add everything else and blend again. When it looks like pink Pepto-Bismal, it’s ready. Freeze it to help blend the flavors.