Category: Condiments

March 20, 2012

Jerk Chicken

by notachef — Categories: Chicken, Condiments, Jamaican — Leave a comment

1/2 cup Jerk Rub
1 Chicken

Rub jerk on Chicken. Cook. Eat.

Now the trick is obviously in the jerk rub. You can make your own or buy a jar. Jerk is available in Caribean stores. Watch out, there is some phony stuff appearing in supermarkets which is nothing like real Jerk Seasoning.

To make your own jerk rub:

Jerk Rub:

1 onion finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon allspice (In Jamaica, allspice is called “pimento”)
1/4 teaspoon ground nutmeg
1/2 teaspoon cinammon
4 to 6 hot peppers, finely ground (Habernero ideal, otherwise Jalepeno)
1 teaspoon black pepper

Mix together to make a paste (food processor ideal). Smear all over chicken pork fish whatever. Let sit for a while. Keep leftover rub in a jar in the frig.

March 6, 2012

Garlic-Infused Oil

by notachef — Categories: Condiments — Leave a comment

2 to 3 heads of garlic (enough to have about 30 cloves of garlic)
3 cups virgin olive oil

Remove skins from garlic and process in food chopper or hand chop until finely minced. Scrape the minced garlic into a pan, add the oil and heat over medium heat until you begin to see a few tiny bubbles starting to drift up from the bottom of the pan. Reduce the heat to low and let the oil and garlic “stew” at this low temperature for 2 hours. Don’t let the oil come anywhere near a simmer or the garlic may develop a bitter flavor.

After 2 hours, remove the pan from the burner and let it cool to room temperature for about 30 minutes. Pour the oil into clean jars through a fine meshed sieve that has been lined with several layers of cheese cloth. Cap the jars.

The well-strained oil may be stored at room temperature indefinitely, but if you don’t use it within a reasonable amount of time you might want to keep it in the fridge to keep it from going rancid. It will get cloudy, but will clear up when returned to room temperature.

**It is important to keep all garlic bits out of the oil in order to safely store it at room temperature.

January 23, 2012

Shrimp Butter

by notachef — Categories: Condiments — Tags: , , — Leave a comment

1/2 cup butter, softened
1 pkg. cream cheese, softened (8 oz)
4 tablespoons mayonnaise
8 to 12 oz. shrimp, cleaned, cooked and minced
1/2 to 1 teaspoon garlic salt
Salt and pepper to taste
2 to 3 tablespoons onion, finely minced
Dash lemon juice

Combine butter, cream cheese and mayonnaise. Blend shrimp with butter mixture. Add seasonings to taste.

Serve with crackers or as a canapé spread on toast rounds.

Makes 2 1/2 cups

January 18, 2012

Black Bean Relish

by notachef — Categories: Condiments — Tags: , , , — Leave a comment

2/3 cup black beans — cooked until tender and drained
1/2 bunch cilantro — chopped
1/2 cup corn
1/3 cup red bell peppers — seeded diced
2 tablespoons olive oil
1 lime — juiced
2 dashes Tabasco sauce or to taste
salt to taste
pepper to taste

Dice the red peppers the same size as the beans.

In a medium bowl place all of the ingredients and stir them together.

Let the relish sit for 1 hour before serving it.

January 16, 2012

Zucchini Chutney

by notachef — Categories: Condiments, Microwave, World Cuisines — Tags: , — Leave a comment

3/4 cup coconut, flaked
3 zucchini, washed, coarsely chopped
1 cup water
3/4 teaspoon salt or to taste
1 teaspoon tamarind paste
2 green, hot, fresh chili peppers, seeded and chopped
1/2 inch ginger root, peeled and chopped
3 tablespoons onions, finely chopped

Put the coconut, zucchini and water in a 3 pint bowl or casserole,
cover and cook on 100% power for 10 minutes. Stir every 2 to 3
minutes. Let the ingredients stand for 5 minutes, then stir in the
salt and tamarind. Allow the mixture to cool.

Put the zucchini and coconut mixture in a food processor and add the chile peppers and ginger, blending until the ingredients are finely chopped. Stir in the onions before serving.

January 15, 2012

Chili Oil

by notachef — Categories: Condiments — Tags: , — Leave a comment

1/2 cup olive oil
1 teaspoon crushed red pepper flakes

In a small heavy pan, heat the oil and red pepper flakes over low heat, stirring occasionally until a thermometer inserted into the oil registers 180°, about 5 minutes.

Remove from heat and let cool to room temperature, about 2 hours.

Transfer the oil and pepper flakes to a 4 oz. bottle or other small container and seal the lid.

Refrigerate up to 1 month.

November 25, 2011

Quick and Easy Sugar-Free Ketchup

by notachef — Categories: Condiments — Leave a comment

8 ounces no-sugar-added tomato sauce
6 ounces no-sugar-added tomato paste
2 tablespoons white vinegar
1/4 cup sugar substitute (recommended: Splenda)

Mix all ingredients together in a small bowl.

Refrigerate until ready to serve.

Yield: 1 1/2 cups

November 25, 2011

Cranberry Relish with Brandy and Nuts

by notachef — Categories: Condiments — Leave a comment

2 cups cranberries
1 orange, peeled
1 cup almonds or black walnuts
1/4 cup sugar
2 tablespoons brandy
2 tablespoons lemon rind
2 teaspoon lemon juice

Grind the fruit and the nuts. Combine the remaining ingredients and chill.

Serve generously.

November 14, 2011

Orange Cranberry Chutney

by notachef — Categories: Condiments, World Cuisines — Tags: , , , — Leave a comment

1 package (12 ounces) fresh or frozen cranberries
1 cup dried cranberries
1 cup orange juice
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup chopped peeled Golden Delicious apple

In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped.

Serve warm or cold. Store in the refrigerator.

Nutrtition Information
1/4 cup equals 122 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 32 g carbohydrate, 2 g fiber, trace protein.

Diabetic Exchanges: 1 starch, 1 fruit.

November 13, 2011

Cranberry Relish

by notachef — Categories: Condiments — Leave a comment


1 can whole berry cranberry sauce, 16 oz
1/2 cup orange marmalade
Grated rind of and juice of 1 small lemon
1/4 cup chopped walnuts

Mix all ingredients chill until ready to serve.

Serve with ham, turkey or other meats.

Makes about 2 1/4 cups.

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