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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…………

Sep 132013
 

Creamy Peanut Soup

National Peanut Day is here! How much do we love peanuts, let me count the ways! This recipe calls for boiled peanuts and I have a bounty of them packed in our freezer, just thaw, heat and eat, it’s just that simple and so good for you. Learned about boiled peanuts when I first migrated south to Florida and have enjoyed them ever since. When I first heard of them, I was kinda leary knowing only of Planter’s Peanuts in a jar or can, they were the only way us Yankees ate them except for in cookies or candy. Our son-in-law Scott, living in Indiana now, has his folks pick up raw green peanuts when they’re down here visiting so he can enjoy them year round in a part of the country that is naive to what they are. So if you have never had this tasty treat and you get to Georgia or Florida, be sure to try them! This recipe is just simplicity at it’s best!

Love em!

Love em!

 

5.0 from 1 reviews
Creamy Peanut Soup
 
Ingredients
  • 1 cup shelled boiled peanuts
  • 3 cups chicken broth, divided
  • ¼ cup raw, long grain rice
  • 1 tbsp sherry
  • Sea salt to taste (if using salted boiled peanuts, be sure to taste before adding more salt)
  • Chopped roasted peanuts for garnish (optional)
Instructions
  1. Cook rice according to package directions until soft.
  2. In a food processor, puree peanuts with ½ cup of the broth and place in a saucepan.
  3. Combine ½ cup of the broth with the rice in the processor and puree; add to peanuts.
  4. Stir in the remaining broth and sherry to peanut mixture; taste for desired saltiness and add if needed.
  5. Heat over low temperature until nice and hot.
  6. Garnish with chopped peanuts if desired.

 

Hope you enjoy and have a nice weekend, as we might be gettin’ outta Dodge tomorrow!

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