Category Archives: Sauces/Jellies/Condiments

Parfait! Zippy & Sweet Mustard

It seems as though Spring is finally here to stay around about these parts, and, given the number of barbecue themed recipes I’ve been posting of late, I thought it high time to revisit and update my favorite mustard – … Continue reading

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Peach Marmalade

A long time ago, I stopped by to visit a friend from school, and his mom was busy making this incredibly wonderful smelling mixture of peaches and citrus and – surprise! – maraschino cherries! Mrs. B called it marmalade, but … Continue reading

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Firecracker Sauce

Never let it be said that I turned my nose up at an interesting condiment. And this is most certainly that! Wicked tasty, too! The original recipe called for using this sauce on shrimp tacos, and I am pretty certain … Continue reading

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Pineapple Pepper Barbecue Sauce

Sweet, but with just the right amount of a kick to it, this sauce is a pretty terrific way to zip up your cocktail meatballs, ribs, chicken, or pulled pork. Here’s the thing, though… I started out with my own … Continue reading

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This Sauce, Though…

First, I made a tasty batch of Iberian Meatballs – a blend of ground pork and Portuguese garlic sausage and other tasty things, sweety darlings. Then, I made the sauce. It is hard to describe how such a simple blending … Continue reading

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Best! My New Fave Cocktail Sauce

Just in time for the holidaze! I got a new cookbook by the barefoot contessa for my birthday, and she included a recipe for roasted shrimp and cocktail sauce. I was intrigued. Then, I looked at her cocktail sauce recipe, … Continue reading

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Pineapple Barbecue Sauce

So, OK, you’ve made a pretty nice batch of Pineapple Relish, but… you’ve got that juice leftover from the canned pineapple you used. What to do? Why, make a pineapple barbecue and dipping sauce, of course! Tasty on ribs and … Continue reading

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Parfait! Sherry Peppers Sauce

Y’know, I make a batch of this stuff three or four times a year – I literally add it to just about everything savory that I make – so I am kinda surprised that has been two years since I … Continue reading

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Parfait! Rémoulade Redux

Folk tend to freak out a bit over rémoulade; I mean, it sounds so very French that it must be complicated and involved to make! Nope. I mean, you can start by making your own mayonnaise, but, if you already … Continue reading

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A New Take on an Old Sauce

One of my all-time favorite sauces for steak, chops, lamb, burgers, other sammiches, you name it, is the barefoot contessa’s horseradish sauce. It is wicked simple to toss together, uses no funky or hard to find ingredients, and is simply … Continue reading

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