•Preheat oven to 300 degrees.
• Cream your soy butter, brown sugar, & tofu together until pale.
• Sift together kosher salt, baking soda, pastry flour, and protein powder.
• Rough chop cherries, cranberries, and raisins.
• Stop the mixer; scrape down the bowl, and add egg whites, vanilla, & apple juice mix
for 1 min.
• Stop the mixer; scrape down the bowl, and add sifted ingredients into the bowl (mix
slowly).
• Mix until well incorporated, then fold in cherries, cranberries, raisins, and
unsweetened coconut.
• Line a sheet pan with parchment paper & spray.
• Scoop 3.5 oz portions & bake until golden brown.
Enjoy!
Protein Cookies
Ingredients:
10 oz Soy Butter
16 ½ oz brown sugar
.2 oz baking soda
.1 oz kosher salt
.2 oz vanilla extract
4.1 oz egg whites
13.1 oz pastry flour
.1 oz ground cinnamon
10 ½ oz rolled oats
8 oz soy protein powder
4.1 oz soft tofu
4 oz dried cherries
4 oz dried cranberries
3 oz raisins
6 oz dried unsweetened coconut
4 oz apple juice
10 oz Soy Butter
16 ½ oz brown sugar
.2 oz baking soda
.1 oz kosher salt
.2 oz vanilla extract
4.1 oz egg whites
13.1 oz pastry flour
.1 oz ground cinnamon
10 ½ oz rolled oats
8 oz soy protein powder
4.1 oz soft tofu
4 oz dried cherries
4 oz dried cranberries
3 oz raisins
6 oz dried unsweetened coconut
4 oz apple juice
- Core apples and peel.
- Combine sugar, flour & cinnamon, and mix well.
- Roll apple in melted butter then in sugar mixture.
- Put apple on apple post (or in any oven proof pan ) add water and nut to
the bottom of the pan.
- Bake at 350 Deg. For 35 – 40 minutes.
Enjoy!
Kid's Apple Bake
Servings: 4
INGREDIENTS
4 Each Peeled Rome apples
½ Cup Granulated sugar
2 Tablespoons All purpose flour
1 ½ Teaspoons Ground cinnamon
¼ Cup Melted butter
¼ Cup Chopped walnuts
4 Tablespoons Water
- In a blender place apple juice, yogurt, sugar, ice cream, mixed berries
& protein powder.
- Blend until smooth.
Organic Berry Shake
Servings: 4 cups
INGREDIENTS
4 Cups Frozen mixed berries
½ Cup Low fat yogurt
½ Cup Apple juice
½ Cup Vanilla ice cream
¾ Cup Protein powder
3 Tablespoons Granulated sugar
- Preheat oven to 400 degrees.
- Pound each chicken breast thin and braise with eggs, flour, and bread
crumbs.
- Please whipped potatoes, 3 green beans, and cheese into chicken
breast, being careful not to overfill.
- Place one toothpick into each chicken breast to hold it together.
- Line a sheet pan with parchment paper and spray.
- Bake chicken until golden brown.
Chicken Stuffed with
Whipped Potatoes
Servings: 3
INGREDIENTS
3 Each Pounded boneless skinless
chicken breasts, breaded
9 Each Cleaned green beans,
blanched
½ Cup Grated cheddar cheese
¾ Cup Cooled Whipped Potatoes
Step 2. Marinate each item in some of your favorite marinades such as teriyaki or a
great Asian satay marinade with peanut sauce.
Step 3. Marinate over night grill and have a great time at the game.
Satay Marinade
4 tsp. ginger, finely chopped
8 garlic cloves, minced
1 tsp. crushed red pepper flakes
2 ½ tablespoons curry powder
2 tablespoons honey
½ cup fish sauce
½ cup soy sauce
Step.1 Mix all ingredients together and marinade overnight.
Peanut sauce
1 ½ tsp peanut oil
1 ½ tsp garlic, minced
¼ tsp crushed red pepper flakes
¼ cup coconut milk
2 tablespoons lemon juice
½ cup smooth peanut butter
1 tablespoons soy sauce
¼ cup water
Simmer 4-5 minutes, adjusting consistency with more water or peanut butter as
needed, and adjusting seasoning as needed.
Game Day Satays
INGREDIENTS
1 ½ lb Breast Chicken
1 ½ lb Salmon
1 ½ lb Beef Tenderloin
12 ea Skewers (soak skewers over
night )
1 ½ lb Breast Chicken
1 ½ lb Salmon
1 ½ lb Beef Tenderloin
12 ea Skewers (soak skewers over
night )
- Pound cutlets to an even thickness of about ¼ inch between two pieces of
plastic wrap. Season the pounded veal generously with salt and pepper.
Dredge the cutlets in flour and shake off excess.
- Place a large sauté pan over high heat. Add 2 tablespoons of olive oil and 1
tablespoon of butter to the pan.
- Saute the veal in batches, adding more butter and oil as needed. Place the
veal in the pan and sauté 1-2 minutes, until lightly golden.
For the sauce
Deglaze pan with about 4 tablespoons of wine & chicken stock, an add the capers.
Gently scrape browned bits from the bottom of the pan. Add the lemon juice, and
stir in the remaining 2 tablespoons of butter to emulsify the sauce. Add the lemon
zest, and heat for 1 minute, while swirling the sauce in the pan. Adjust the
seasoning with salt and pepper. Serve the veal immediately with the lemon-caper
sauce.
Veal Scallopine with
Lemon Butter and Capers
INGREDIENTS
3 lb boneless veal cutlets
1 tsp. kosher salt
½ tsp white pepper
2/3 c flour
2 tbs olive oil
1 tbs salted butter
Lemon butter caper sauce
4 tbs white wine
4 tbs Chicken stock
6 tbs capers, rinsed, drained
6 tbs lemon juice
2 tbs butter
Salt and pepper to taste
brown.
Take out and let medallions rest.
In the same pan add red peppers and artichokes. Cook until soft. Remove from pan.
Add butter and flour. Cook for 1 minute.
Slowly add chicken stock and white wine, whisking to prevent lumps.
Whisk in mustards, heavy cream, and season with salt and pepper.
Add back artichokes, peppers and pork. Mix with sauce and serve.
Enjoy!
Holiday Pork Medallions
INGREDIENTS
2 lb pork tenderloin, cut and
pounded thin
1/4 c extra virgin olive oil
1 each red pepper
4 each fresh artichoke hearts,
cleans and quartered (or canned)
Dijon Cream Sauce
1/4 c butter
2 T a/p flour
4 T heavy cream
3/4 c chicken stock
1/4 c white wine
1/4 c dijon mustard
1 T whole grain mustard
kosher salt as needed
white pepper as needed
½ lb Breast Chicken
1 ½ lb Salmon
1 ½ lb Beef Tenderloin
12 ea Skewers (soak skewers over
night )
- Stuff and place in a 325 degree oven for 45 minutes to 1 hour.
Grand Stuffing
1 Cup Italian Sausage
½ Cup Apple, peeled & diced, caramelized
4 Tablespoons Cranberries
2 Cups your favorite bread blend
2 Tablespoons Sage, Chopped
2 Tablespoons Thyme, Chopped
3 Tablespoons Butter
¼ Cup Onions, diced
½ Cup Chicken stock
As Needed Kosher salt
As Needed White Pepper
- Saute onion in butter until soft and then add sausage, sage, and thyme.
- Once sausage is brown, fold in bread, apple, and cranberries.
- Moisten with chicken stock and season with salt and pepper.
Enjoy!
The Other
Thanksgiving Dinner
INGREDIENTS
2 Cornish Hens, Cleaned
1 Tablespoon Lemon Thyme,
Chopped
1 Tablespoon Sage, Chopped
2 Strips Bacon
As Needed Kosher Salt
As Needed White Pepper
Step 2 - Slice onion thin and caramelize on stove - low and slow with half of the
butter, half of the thyme, and extra virgin olive oil.
Step 3 - Peel and seed the pumpkin and cut it into ¼” slices
Step 4 - In a pan, heat pumpkin oil and the other half of the butter & thyme - saute
over medium - low heat. Caramelize pumpkin on both sides until soft, not mushy.
Step 5 - Mix the egg and cream together
Step 6 - First place the caramelized onion, heavy cream, & goat cheese in the shell;
then lay the pumpkin nicely around the tart shell.
Step 7 - Bake at 350 for 12 - 15 min until golden brown.
Note : Season the onions and pumpkin with kosher salt and white pepper.
Enjoy!
Pumpkin Tartane
INGREDIENTS
Makes 2 tarts
- 2 Pie Pumpkins, Peeled and
seeded
- 3 Tbs Salted Butter
- 3 Large Spanish Onions, Peeled
and sliced thin
- 4 Tbs Fresh thyme, chopped
- 3 Tbs Pumpkin oil or extra virgin
olive oil
- 12 oz Goat Cheese
- 6 oz Heavy cream
- 1 Whole Egg
- 2 Tart shells par baked from the
store or home made.
2. Place shrimp in the hot pan, and cook until halfway done.
3. Add minced garlic sauté until golden brown. (Be careful not to burn)
4. Add sherry wine, reduce about 20 seconds and finish with whole butter.
5. Season with salt and pepper if need be.
For the King Crab:
- 1 fresh lemon cut in half
- 1 very large pot of boiling water
1. Place the lemon in the pot of boiling water.
2. Once your water is boiling add your crab in 3 to 4 batches at a time.
3. Crab is done when meat is hot.
Enjoy!
Seafood Surfboard
Serves 4 People
INGREDIENTS:
- 8 King Crab Legs
- 4 Large Lobster Tails
- 16 Jumbo shrimp
- 1 Bunch Asparagus
For The Shrimp
- 1 clove garlic (minced)
- Extra Virgin Olive Oil
- 3 tbs Sherry Wine (ONE YOU
WOULD EVEN DRINK )
- Kosher Salt As Needed
- White Pepper As Needed
- 2 tbs Whole Butter
1. Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3 to 5
minutes. Add the sherry and reduce by one-third. Add the chopped tomatoes and
simmer for 2 minutes. Add the fish sauce, black beans, and herbs. Taste for
seasonings.
2. Sprinkle some salt and pepper on the salmon fillets to season. Dip the rice paper
rounds into a bowl of hot water. Remove from water and put them on a flat surface
and wait 1 to 2 minutes until the sheets absorb the water.
3. Move the first sheet of rice paper to the center of the work space. Put a couple
cilantro leaves in the middle of the rice paper. Put a salmon fillet top-side down in
the middle of the rice paper covering the cilantro leaves.
4. Fold up the four sides of the rice paper sheet to form a packet. Turn the packet
over and store under a barely dampened towel while you do the remaining three
fillets.
5. Heat the oil in a sauté pan.
6. Sear the top sides of the salmon packets for 2 to 3 minutes until the paper
becomes translucent. Turn the packets over and finish cooking on the stove or in a
350 degree oven for 5 to 8 minutes. If you like your salmon well done, cook 2 to 4
minutes longer.
7. The recipe yields 4 servings.
Enjoy!
Salmon Wrapped in Rice
Paper with Chinese Black
Bean Sauce
Serves 4 People
INGREDIENTS:
-----Black Bean Sauce----
2 tbl canola oil
1 each onion white Finely chopped
2 tsp garlic Finely Chopped
1 tbl fresh ginger Finely chopped
1 cup sherry wine
1 cup Roma Tomato diced
1 tbl fish sauce
½ cup fermented black beans
3 tbl Thai basil
As needed kosher salt
-----Salmon in Rice Paper----
4 each 6 oz salmon fillets
4 pieces rice paper wrappers
4 sprigs fresh cilantro
1 tbl canola oil
1. Saute onions and garlic until soft.
2. Add half and half and bring to a soft boil – careful not to over boil.
3. While you are waiting for your cream to boil, mix together rice flour and oil until
you have a pancake consistency.
4. When the cream comes to a soft boil, slowly wisk in your rice flour oil mixture,
until you have the right consistency.
5. After the cream has been thickened cook for about 8-10 minutes on low heat.
6. Season with salt and pepper and serve.
Enjoy!
Gluten-Free
Alfredo Sauce
INGREDIENTS:
- 1 qt Half and Half
- 2 tbl Extra virgin olive oil
- 1 each Garlic Minced
- ½ each Onion small diced
- ¼ cup Rice Flour
- ¼ cup Vegetable oil
- As needed Kosher salt
- As needed White pepper
1. Saute onions and garlic until soft.
2. Add half and half and bring to a soft boil – careful not to over boil.
3. While you are waiting for your cream to boil, mix together rice flour and oil until
you have a pancake consistency.
4. When the cream comes to a soft boil, slowly wisk in your rice flour oil mixture,
until you have the right consistency.
5. After the cream has been thickened cook for about 8-10 minutes on low heat.
6. Season with salt and pepper and serve.
Enjoy!
Fennel-Crusted Salmon
on White Beans
Yield: 3 servings
INGREDIENTS:
- 5 teaspoons extra virgin olive oil,
divided
- 1 bulb fennel, halved, cored and
thinly sliced
- 2 (15 ounce) cans white beans,
rinsed
- 2 medium tomatoes, diced
- 1/3 cup white wine
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground white pepper
- 1 tablespoon ground fennel seeds
- 1lb. / 2 (2 ounce) salmon fillet,
skinned
Sauté sausage in oil in a large pot over medium-high heat. When brown, add onion,
pepperoni and garlic; cook 5 minutes. Stir in tomato paste and sauté 1 minute.
Deglaze with wine and vinegar; reduce until nearly evaporated. Add tomatoes and
broth, bring to a simmer and cook 20 minutes. Stir in beans and seasonings, and
simmer until heated through, 5 minutes. Serve chili garnished with sour cream and
basil sprigs.
Enjoy!
Italian Chili
Yield: Makes 12 Cups; Total Time:
50 minutes
INGREDIENTS:
1 lb. Italian Sausage
2 Tablespoons Olive Oil
2 Cups Onion, diced
½ lb. Stick Pepperoni, cubed
1 Tablespoon Garlic, minced
1 Tablespoon Tomato Paste
½ cup Dry Red Wine
2 Tablespoons Balsamic Vinegar
2 Cans Whole Tomatoes (28oz.
each)
1 Cup Chicken Broth
1 Can each Cannellini and Red
Kidney Beans, drained and rinsed
(14oz. each)
1 Tablespoon Dried Italian
Seasonings
Salt and Red Pepper Flakes to
Taste
Sour Cream and Sprigs of Fresh
Basil
1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and
cook, stirring, until soft and translucent, 4 to 6 minutes. Add port wine and reduce
by half. Then Add broth, thyme, bay leaf and fig jam. Bring to a boil and cook until
reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and
pepper. Set aside.
2. Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and
pepper and dredge lightly with flour, shaking off the excess.
3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high
heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the
reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still
a little pink in the center, about 2 minutes. The sauce should be syrupy. If not,
remove the medallions with a slotted spoon to a platter and tent with foil to keep
warm. Boil the sauce until it’s reduced and syrupy. Discard the bay leaf. Serve the
sauce over the medallions.
Enjoy!
Pork Medallions with
Fig & Port Wine Sauce
Makes 4 servings
INGREDIENTS:
1 8oz. jar of – Fig Jam
1 cup tawny port
2 tablespoons extra virgin olive oil
1 cup thinly sliced onion
1 cup chicken stock
1 teaspoon chopped fresh thyme
1 bay leaf
1 teaspoon balsamic vinegar, or
more to taste
1/2 teaspoon kosher salt
Ground white pepper to taste
1 ¼ pounds pork tenderloin,
trimmed and sliced into 1-inch-thick
medallions
1/4 cup all-purpose flour seasoned
with salt and white pepper
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray
2. Season cod with 2 teaspoons oil, kosher salt, white pepper and fresh
chopped thyme. Place on sprayed baking sheet in a 400 deg oven and roast
until the fish flakes about 15 to 20 minutes, depending on the thickness of the
fillet.
3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium
heat. Add shallot and cook, stirring until beginning to soften about 20 seconds.
Add tomatoes and cook stirring, until softened, about 1 1/2 minutes. Add olives
and capers; cook, stirring for 30 seconds more. Stir in fresh oregano; remove
from heat. Spoon the tapenade over the cod and serve.
Enjoy!
Roasted Cod with Warm
Tomato Olive Tapenade
INGREDIENTS:
• 1 pound cod fillet
• 3 teaspoons extra-virgin olive oil
• 1/4 teaspoon ground white pepper
• 1 tablespoon minced shallot
• 1 cup halved cherry tomatoes
• 1/4 cup chopped Kalamata olives
• 1 tablespoon capers, rinsed and
chopped
• 1 1/2 teaspoons fresh oregano
Step.1 Preheat oven to 350 deg F.
Step.2 Heat 1/4 cup olive oil in a Dutch oven and then add onions, garlic, thyme
and sauté until ingredients are golden brown. Then add the white wine and chicken
stock, simmer for 30 minutes.
Step.3 Toast the bread in the oven and then add some grated gruyere cheese and
melt under the broiler.
Step.4 Once the broth has cooked for 30 minutes, turn down and keep warm. In a
large sauté pan heat up olive oil, season haddock fillets with salt, pepper & olive oil
sauté until golden brown on each side. Transfer Haddock Fillet to a baking sheet
and finish in oven.
Step.5 Meanwhile, add the Swiss chard, white beans, diced tomatoes and herbs;
simmer for 4-5 minutes. Season with salt and pepper if needed.
Step.6 Ladle broth into bowl, place toasted bread in bowl, then add Haddock Fillet
on top.
Enjoy!
Peasant Soup
INGREDIENTS:
½ Cup Olive Oil
2 Large Yellow Onions sliced thin
3 Cloves garlic
5 Sprigs fresh Thyme
¾ Cup White Wine
5 Cups Chicken Stock
5 Slices French Bread
¼ Cup Gruyere Cheese – grated
6 ea. Haddock Fillet 3 oz. each
½ Teaspoon Kosher Salt
¼ Teaspoon White Pepper
2 Cups Swiss Chard cut into bite
size pieces
1 Cup Cannellini Beans canned
1 Tablespoon Fine Herbs Chopped
(parsley, chives, chervil)
3 ea. Tomatoes peeled, seeded
and diced
Put beef brisket & a pinch of pickling spice in a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the
thyme, parsley and onion.
Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat
and cut into pieces. Place on center of a large platter.
Strain the cabbage and season it heavily with black pepper. Surround the beef with
the cabbage, carrots and potatoes. Serve with horseradish sauce.
Enjoy!
Dublin's St. Patrick's Day
Corned Beef & Cabbage
Yield: 8 Servings
INGREDIENTS:
-5 lb Corned beef brisket
-1 large Onion stuck with 6 whole -
-cloves
-6 Carrots, peeled and sliced
-8 Potatoes, peeled and cubed
-1 tsp. Dried Thyme
-1 small bunch Parsley
-1 Head Cabbage (about 2 lbs) cut
in quarters
Horseradish Sauce
1/2 pt Sour Cream
3T prepared horseradish
1. Sift together buckwheat flour, all purpose flour and salt into a large- bowl. Whisk
together eggs, sugar, milk and incorporated into the flour. Then add melted butter
and whisk until batter is smooth. Cover the bowl with plastic wrap and refrigerate
for 30 minutes up to overnight.
2. Heat an 8-inch nonstick pan over a medium flame and coat with a non-stick
spray. Hold the pan off the flame and ladle 1/4 cup of the batter. Quickly tilt the pan
with a circular motion so that the batter coats the surface evenly. Return the pan to
the heat and cook the first side for 1 minute, until the edges are brown and the
center is dotted with air bubbles. Use a pair of tongs to flip the crepe onto the other
side and cook for 15 seconds more. Stack finished crepes on a plate and keep
warm in the oven.
For the filling
3. In a separate bowl cream together ricotta cheese, powdered sugar, cinnamon, &
the orange zest.
Time to Eat
4. Fill each crepe with 2 tablespoons of ricotta filling in the center of the crepe. Fold
2 sides of each crepe up and turn over to form roll. Repeat with remaining crepes.
Top each crepe with some homemade Vince & Joe's berry compote and if you
would like serve it with a delicious scoop of homemade Dolce Gelato Ice Cream.
Enjoy!
Buckwheat Crepes
with Berry Compote
INGREDIENTS:
Crepes:
½ Cup Buckwheat flour
½ Cup All Purpose flour
1 T granulated Sugar
½ tsp. kosher salt
2 whole eggs
1 ¾ Cups whole milk
2 T melted butter
Filling:
1 ½ Cups Ricotta Cheese
3 T powdered sugar
Zest of 1 orange
1/8 tsp. Ground cinnamon
Compote: 1 pint of Vince & Joe’s
Berry Compote
1. Preheat oven 375 degrees.
2. Lightly spray a 12 muffin tin with nonstick spray
3. With a mixer cream together the sugar and butter for about 30 seconds. Beat
eggs separately adding vanilla extract, lemon extract and combine with sugar and
butter mixture. Then add the Gluten-Free Blue Berry Mix; mixing just until
incorporated. Then fold in your blueberries.
4. Using a large ice cream scoop fill each cup 2/3 of the way up with the blueberry
mix and bake for 35-40 minutes or until golden brown.
5. Place on a cooling rack and after 20 minutes and enjoy your tasty muffins.
Enjoy!
Gluten-Free
Blueberry Muffins
INGREDIENTS:
1 package Gluten-Free Blueberry
Mix
4 Eggs room temperature
1 t. Vanilla Extract
½ t. Lemon Extract
1 Stick of Unsalted Butter
½ c. Granulated Sugar
½ c. Whole Milk
1 pt. Fresh Blueberries
1. In a shallow bowl combine the seasoned flour ingredients.
2. Heat olive oil in a large sauté pan over med-high heat.
3. Dust each fish filet with the seasoned flour. Add fish in a single layer. Pan fry 5 to
7 minutes or until golden brown. Drain fish on paper towel to absorb excess oil and
lightly season with salt.
4. In a small frying pan melt the 4 tablespoons of butter. Add almonds and toast
until golden brown.
5. Spoon toasted almonds over perch and garnish with a side of lemon.
Enjoy!
Pan Fried Perch
With
Toasted Almonds
Serves 4
INGREDIENTS:
12 Perch Filets
¼ c. Sliced Almonds
4 T. Salted Butter
Seasoned Flour:
1 c. Yellow Corn Meal
1/8 t. Kosher Salt
1/8 t. White Pepper
1/8 t. Hungarian Paprika
¾ c. Olive Oil
INGREDIENTS:
12 Perch Filets
¼ c. Sliced Almonds
4 T. Salted Butter
Seasoned Flour:
1 c. Yellow Corn Meal
1/8 t. Kosher Salt
1/8 t. White Pepper
1/8 t. Hungarian Paprika
¾ c. Olive Oil
Last week's feature:
Brined Pork Chops
With Spicy Chutney
Barbecue Sauce
Brined Pork Chops
With Spicy Chutney
Barbecue Sauce
Serves 8
INGREDIENTS:
8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown
sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork
rib chops
Olive Oil
INGREDIENTS:
8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown
sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork
rib chops
Olive Oil
Spicy Chutney Barbecue Sauce
Mango chutney and habañero chili spike this fantastic sauce.
Servings: Makes about 2 3/4 cups.
INGREDIENTS:
2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)
PORK CHOP PREPARATION:
Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until
golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney,
vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to
medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring
frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl;
cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover;
chill. Bring to room temperature before serving.)
Mango chutney and habañero chili spike this fantastic sauce.
Servings: Makes about 2 3/4 cups.
INGREDIENTS:
2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)
PORK CHOP PREPARATION:
Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until
golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney,
vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to
medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring
frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl;
cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover;
chill. Bring to room temperature before serving.)