Here is a Texas favorite with a Cajun twist. I don't have an actual recipe for this, I tend to make these up as I go. Recently I made some Tasso ham which is a spicy Cajun smoked pork. I've been on a stuffed jalapeno kick and thought this would be tasty. If you don't have Tasso ham you could just use your favorite smoked ham. Be careful because once you start making these you will become addicted. The jalapenos aren't really that spicy once you remove the seeds and membrane.
Thursday, February 24, 2011
Spicy Beer Cheese!
I grew up in Kentucky and later moved to New York, I currently live in Texas. There are many foods I loved from both areas that are not available here in Texas so I've had to figure out how to make them. I remember when we first moved here we couldn't find a decent bagel so I made my own. Here is a favorite from Kentucky, beer cheese. I don't think this is known outside of the state, you can buy it in the grocery stores there. Here's my take on beer cheese. It's a spicy and tasty cheese spread that goes well with crackers, pretzels or celery sticks.
Ingredients:
2 cups finely shredded sharp cheddar cheese
½ cup flat beer (Open the beer, stir to remove bubbles.) you might not use it all
1 clove garlic, minced
¼ tsp ground red pepper
½ teaspoon hot pepper sauce (Frank's)
¼ tsp Worcestershire sauce
½ tsp horseradish
saltine crackers
pretzel sticks
celery sticks
Directions:
Add 2 cups shredded cheese, garlic, ground red pepper, hot pepper sauce, and Worcestershire sauce to a food processor and mix until somewhat combined. Slowly pour in ¼ cup beer, and continue to mix with the food processor until creamy. Check the consistency of your beer cheese spread. If it is very stiff, blend in more beer, just a little at a time, until a smooth consistency.
Ingredients:
2 cups finely shredded sharp cheddar cheese
½ cup flat beer (Open the beer, stir to remove bubbles.) you might not use it all
1 clove garlic, minced
¼ tsp ground red pepper
½ teaspoon hot pepper sauce (Frank's)
¼ tsp Worcestershire sauce
½ tsp horseradish
saltine crackers
pretzel sticks
celery sticks
Directions:
Add 2 cups shredded cheese, garlic, ground red pepper, hot pepper sauce, and Worcestershire sauce to a food processor and mix until somewhat combined. Slowly pour in ¼ cup beer, and continue to mix with the food processor until creamy. Check the consistency of your beer cheese spread. If it is very stiff, blend in more beer, just a little at a time, until a smooth consistency.
Monday, February 21, 2011
Sabrett's Onion Sauce
Sabrett hot dogs are a New York City specialty. You can get these dogs at push carts all around the city.
One of the favorite toppings is a sweet and tangy onion sauce. I wanted to make this sauce so I looked around on the web and found several "clone recipes", here is one that I came up with based on a few that sounded good.
Ingredients
1 tbsp olive oil
1 large sweet onion, 4 cups copped
3 cups water
1 tbsp corn starch, dissolved in a little cold water
1 tbsp packed brown sugar
2 tbsp tomato paste
1 tsp kosher salt
1/4 tsp of crushed red pepper, or more if you like it spicy
1/4 cup white vinegar
Directions
Heat oil in saucepan over medium heat and add the onions, saute for about 5 minutes until onions are tender but not caramelized. Add the brown sugar, tomato paste, salt and red pepper. Stir and cook for a few minutes to cook off the raw taste of the tomato paste. Add the water and vinegar and simmer for 1 hour. Add the cornstarch while stirring. Increase the heat and bring to a boil, once thickened spoon onion sauce over hot dog with spicy brown mustard.
One of the favorite toppings is a sweet and tangy onion sauce. I wanted to make this sauce so I looked around on the web and found several "clone recipes", here is one that I came up with based on a few that sounded good.
Ingredients
1 tbsp olive oil
1 large sweet onion, 4 cups copped
3 cups water
1 tbsp corn starch, dissolved in a little cold water
1 tbsp packed brown sugar
2 tbsp tomato paste
1 tsp kosher salt
1/4 tsp of crushed red pepper, or more if you like it spicy
1/4 cup white vinegar
Directions
Heat oil in saucepan over medium heat and add the onions, saute for about 5 minutes until onions are tender but not caramelized. Add the brown sugar, tomato paste, salt and red pepper. Stir and cook for a few minutes to cook off the raw taste of the tomato paste. Add the water and vinegar and simmer for 1 hour. Add the cornstarch while stirring. Increase the heat and bring to a boil, once thickened spoon onion sauce over hot dog with spicy brown mustard.
Subscribe to:
Posts (Atom)