Mixtures, Blends, Sauces and Condiments

Jalapeno Hot Sauce

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This has been a fantastic year for hot peppers in our garden.  Some years we barely get any, others we do pretty well, but this year?  Abundance.  We grew cherry peppers, habaneros, jalapenos, peppinos, cayennes, and poblanos.  There are still a lot of them out there ripening on the vine, and we’ve made good use of the ones we’ve already harvested.

In this case, Bill really wanted a jalapeno hot sauce.

Mixtures, Blends, Sauces and Condiments

Red Thai Curry Paste II

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We really like Red Thai Curry. 

We've been making batches of Red Thai Curry Paste for years now - we freeze it in ice cube trays and use it whenever we've got a craving for complex flavor coupled with scorching heat.

I wrote about this, my favorite "color" of the various Thai curries, nearly two years ago.  In that post, we'd made a batch and used some of it to make fish tacos.  I only posted the curry paste recipe, not one for fish tacos per se.  But you can wing that yourself, I bet.

Anyway, we've made plenty more red curry paste since that last post, and we've kind of tweaked it a bit (and continue to do so each time we make it), and so I thought I'd write about it again, and this time, I've got pictures.  Lots of them. 

Mixtures, Blends, Sauces and Condiments · When Bill Cooks

Bill’s Eel Sauce (Minus the Actual Eels)

Sorry - no step-by-step pictures for this one.

I'd written yesterday about the sushi dinner we had to celebrate/reward my son's completion of the guitar book (lessons) he's been working his way through this past year and a half.  Among other things, my husband made a variation of eel sauce, or Tsume Sweet Sauce, to serve on broiled tilapia (since we didn't have any eel to cook.)

Eggs · Fun · Mixtures, Blends, Sauces and Condiments

Cha Yip Dahn (Tea Eggs or Marbled Eggs) with Goo Yuet Fun Yim (Roasted Pepper and Salt Mix)

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This particular recipe is from Charmaine Solomon's The Complete Asian Cookbook.  I think I've referenced this book before.  It's HUGE and covers the cuisines of Bangladesh, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Pakistan, The Philippines, Singapore, Sri Lanka, Thailand and Vietnam.   The Tea Eggs, of course, are from China.

Mixtures, Blends, Sauces and Condiments

Wild (and Tame) Mushroom and Walnut Pate

  Oh yes, it's yet another sampling from Peggy Fallon's book Great Party Dips.    You know, the book I'm giving away to some lucky random entrant in the giveaway?  That book. So far I've also tried out the "Rockin' Moroccan Salsa" and a bright pink version of the "24-Carat Caviar Dip," both of which were very yummy.… Continue reading Wild (and Tame) Mushroom and Walnut Pate

Fun · Hot Sauces · Mixtures, Blends, Sauces and Condiments

Google Hot Sauce – from Food 2.0, by Charlie Ayers

If you can't stand the heat...

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...then this may not be the sauce for you.  From the book Food 2.0, by Charlie Ayers, this is not your run-of-the-mill hot sauce.  With seventeen ingredients, not counting water, this is a sauce that will set your mouth on fire and your taste buds tingling.  Sweet, tangy, smokey and spicy.  What's not to love?