Condimania

I faced a quandary today about what to post considering the fact that it is Juneteenth AND National Black Music Month AND National Soulfood Month. With such an abundance of inspiration, what is a socially conscious foodie to do?!!

I decided that, instead of choosing just one thing to share, I would take you around the world with a compendium of condiments that can compliment almost anything you might want to cook from this day forward. (Whew! That will keep me blogged until at least the end of the month 🙂

You will be amazed at how much better these homemade concoctions taste than commercial brands… not to mention the health benefit of consuming edibles that have virtually no preservatives. All of these recipes make enough (2-3 cups) to refrigerate and consume safely over a period of days. What I do is make up a bunch of stuff all at once —  and can think of nothing better to do on a rainy day when I don’t want to go outside.

Let’s start with barbecue sauce — my own special recipe that I used to make in large batches and serve in my restaurant in Paris. This sauce can be used to douse ribs, chicken, fish… or whatever else you might have on hand that needs a dollop of soul.

Soulful BBQ Sauce

Soulful BBQ Sauce

INGREDIENTS

1/4 cup oil (vegetable)
1 large onion (chopped fine)
1 tbs garlic (crushed)
2 cups tomato sauce
½ cup vinegar (cider)
½ cup sugar (dark brown)

SEASONING

1 tbs Worcestershire sauce
1 tsp oregano
½ tsp chili powder
½ tsp salt
½ tsp pepper (coarse black)
2-3 bay leaves

DIRECTIONS

HEAT oil in a large pot
SAUTE onions & garlic
STIR in remaining ingredients
REDUCE heat & SIMMER until slightly thickened (about one hour)
COOL & SAVE in refrigerator (good for at least one week)

Ketchup

All American Ketchup

INGREDIENTS

2 tbs oil (vegetable)
1 small onion (chopped fine)
2 tbs maple syrup
¼ cup vinegar (apple cider)

SEASONING

1 tsp minced garlic
2 tsp dry mustard
½ tsp salt
2 pounds plum tomatoes (chopped coarse)
1 tbs tomato paste
½ tsp pepper (coarse black)
¼ tsp pepper (cayenne)
¼ tsp allspice
¼ tsp cinnamon
¼ tsp nutmeg

DIRECTIONS 

HEAT oil in medium saucepan
SAUTE onions
ADD seasoning
ADD tomatoes
MIX well
COOK for about 20 minutes over medium heat, stirring frequently
ADD syrup and vinegar and continue to cook for 10 more  minutes, until mixture thickens
PUREE mixture in a blender
COOL & SAVE in refrigerator (good for a week or two)

Steak Sauce

British Style Steak Sauce

INGREDIENTS

1 tbs oil (olive)
1 large onion (chopped rough)
1/4 cup tamarind paste
1 tbs garlic (minced)
1 tbs ginger (minced)
1 chili (seeded & minced)
2 tbs anchovies (canned; chopped)
2 tbs tomato paste
4 cloves
1 tbs pepper (crushed black)
1/4 cup dark corn syrup
1/2 cup molasses
1 1/2 cups vinegar (white)
1/2 cup stout (beer)
1/4 cup orange juice
1 cup water
1 lime (sliced thin)

DIRECTIONS

HEAT oil in a large saucepan
SAUTE onion until soft
ADD tamarind paste, garlic, ginger and chilis
COOK over medium heat for about 5 minutes
ADD remaining ingredients
MIX well & BRING to a boil
REDUCE heat & simmer, stirring occassionally, for about 3 hours until lightly thickened
STRAIN mixture into glass bottle
COOL & STORE in refrigerator (keeps for up to 30 days) 
Tartar Sauce

Cajun Tartar Sauce

INGREDIENTS

2 cup mayonnaise
1 cup sweet pickle relish
2 tbs lemon juice
2 tbs horseradish
2 tsp hot sauce
2 tbs Cajun seasoning

DIRECTIONS

MIX all ingredients in a bowl
SERVE cold or SAVE in refrigerator
USE to dress fish or as a dip for fritters or vegetables

Mayonnaise

Euro Mayonnaise

INGREDIENTS 

4 egg yolks
4 tbs Dijon mustard
2 cup oil (olive)
4 tbs vinegar (white wine)
1 tsp pepper (white)
1 tsp tsp salt

DIRECTIONS

COMBINE egg yolks & mustard in a small bowl
BEAT with an electric mixer until creamy
ADD olive oil, bit by bit, and continue beating until mixture thickens
ADD vinegar & spices and CONTINUE beating until consistency is fluffy
CHILL & SAVE in refrigerator (lasts for about 3 days)

*Make a seasoned version by adding herbs like basil or tarragon to taste

Hot Country Mustard

Country French Mustard

INGREDIENTS

1 cup mustard seeds
1 cup mustard powder
1/2 cup vinegar (cider, white wine or sherry)
1 cup white wine

SEASONING

2 tbs salt
2 tbs herbes de Provence
1/4 cup honey
1/4 cup horseradish

DIRECTIONS

GRIND mustard seeds in a spice or coffee grinder (coarse ground)
PUT mixture in a bowl
ADD all other ingredients
MIX well
TRANSFER to a glass container
ALLOW to “marry” for at least 12 hours
SAVE in refrigerator where mixture will last 3+ months

Atchar

South African Mango Atchar

INGREDIENTS

2x mangoes (green, unpeeled, chopped coarse)
½ cup vinegar (apple cider)
½ cup honey

SEASONING

1 tbs allspice
1 tsp salt
1 tbs coriander
1 tbs cumin
1 tbs dry mustard
1 tbs garlic (minced)
1 tsp pepper (cayenne)
1 tsp pepper (crushed red)
2 tbs curry powder

DIRECTIONS

COMBINE all ingredients in a sauce pot
MIX well
HEAT on low until ingredients marry (mango should remain firm)
TRANSFER to glass container & STORE in fridge for 3+ months

Mexican Salsa

Mexican Salsa

INGREDIENTS

1 onion (chopped fine)
6 plum tomatoes (chopped coarse)
1 jalapeno pepper (chopped fine)
1 tbs garlic (minced)
4 tbs lime juice
1/2 cup cilantro (fresh, chopped fine)
salt & pepper to taste

DIRECTIONS

PUT onions in a strainer & POUR 2 cups boiling water over them
ALLOW to drain thoroughly & CHILL
COMBINE onions with all remaining ingredients
REFRIGERATE for 2-4 hours to blend flavors
Best used immediately, but can be saved for a couple of days

And now… here is some music to inspire your endeavors…. There is nothing like down home blues to enliven the soul as you cook or eat!

“You better come on in my kitchen; cause it’s gon’ to be rainin’ outdoors”

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: