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May 152014
 

Diablo Sauce

I guess you’ve been wondering where I’ve been! Guru husband finally has our site back to normal and to tell you the truth, I had no desire to post anything while it was screwed up. I have also been on hiatus this week with other things going on and getting ready for lotsa company during the holiday weekend. We have also been running around like chickens with our heads chopped off trying to buy a new vacuum as ours has seen it’s last days and dog is still shedding up a storm! We finally had to resort to buying one on-line as no one locally has canister vacs and I don’t care for uprights. What a pain especially with the company coming and all that happy jazz.

You can sorta see the creek running back there.

You can sorta see the creek running back there.

 

Last night Mother Nature reared her ugly head again in the form of 6 more inches of rain and to think, I was actually getting to our car without my rubber clogs on, guess I better get me some water waders. Well, not for awhile again as we are back to water front property and a lot of mud to deal with. Our poor garden will probably not survive again this year……….

Wish I had this one in my collection!

Wish I had this one in my collection!

Memorial Day weekend a lot of us, (hopefully), will be cooking out on the grill and in one of my old BBQ cookbooks there is a recipe for bourbon barbecued beans that calls for Escoffier Sauce Diable which I had never heard of so I went digging both on the internet and into my older cookbooks in hopes of finding a recipe for it. Auguste Escoffier was a French chef, restaurateur and culinary writer born in the 1800’s and I also found out that the sauce is not made any more. When I was doing my research, I did find this recipe for Diablo sauce in one of my oldie cookbooks. Although it doesn’t sound like the sauce I was looking for, it did sound very tasty and something to put in my to-try bucket. It is said to be a very versatile sauce for various meats and seafood.

Diablo Sauce
 
Ingredients
  • 2 cups canned tomatoes
  • ¾ cup ketchup
  • ¼ cup dry sherry
  • ¾ cup water
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup minced parsley
  • ¼ teas each: oregano, basil, marjoram, thyme, rosemary
  • 2 bay leaves
  • 6 drops hot sauce
  • 3-4 teas brown sugar
Instructions
  1. Combine all ingredients in a saucepan over medium heat; bring to a boil, reduce heat to low.
  2. Cover and simmer for 25 minutes.

 

This recipe comes to us from Elsie Lee’s Book of Simple Gourmet Cookery and it’s another older cookbook that graces my bookshelves. Hope you enjoy…………

Jul 262012
 

Hot Hot Hot Chili

National Chili Dog Day is here and I have NO chili in my freezer, so I guess this afternoon I know what I’ll be doing, making chili! This recipe is a very hot and spicy chili dish without the beans and perfect for topping a hot dog, just beware of the heat as you might want to cut down on the ground chile and spice it to your taste buds!


Hot Hot Hot Chili
 
Ingredients
  • ½ cup vegetable oil
  • 2 lbs coarse ground chuck
  • 1 can (8 oz) tomato sauce
  • 1 can (12 oz) beer YEAH!
  • ¼ cup ground hot red chile
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1-1/4 teas dried oregano
  • ½ teas paprika
  • 1-1/2 teas ground cumin, divided
  • 1-1/4 teas salt
  • Pinch of cayenne pepper
  • ½ lb cheddar cheese, grated
Instructions
  1. Heat oil in a Dutch oven over medium heat and brown meat, breaking up as it cooks.
  2. Add the next 7 ingredients, 1 teaspoon of the cumin and the salt; stir to mix.
  3. Bring to a boil, lower heat to simmer and cook for 1 hour.
  4. Taste for seasoning, adding more if needed, adding the cayenne at this time.
  5. Simmer for 1 more hour and finally add the cheese and remaining cumin; simmer for another ½ hour, stirring occasionally to prevent the cheese from burning.

 

Have lots of brews on hand to wash these babies down! And don’t forget the extra cheese and onions for the toppings! Enjoy….

Just a quick note, if you have some jarred chili sauce in the house, mix 1/2 cup of the sauce with 1 cup of mayo to spread on your next burger or hot dog instead of using plain old ketchup………..

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