Simple and delicious cold sauces for savory dishes

Delicious sauces are not only a great variety, but also very practical because you in advance. Cold sauces are perfect for warm weather barbeques; that do not require heating at the last minute and go well with all kinds of grilled meats, seafood and vegetables.

Tarragon mustard aioli

Photo (c) John Mitzewich

This tarragon mustard aioli recipe can be steamed on everything from grilled meat to be used with vegetable fat. The other great thing about this classic cold sauce recipe is that it takes only minutes to do. This recipe can also be adapted to taste Aioli with herbs and spices.

Steak Garlic Butter

© Photo by Flickr user psd

Nothing beats the sight of a tablespoon of melted butter garlic disappears slowly in a perfectly cooked steak! This easy to make recipe garlic butter, is ideal for steaks, chops, poultry, seafood, and even recipes. Garlic butter can be cooled, and can be quite progress.

Classic cocktail sauce

Photo © John Mitzewich

No reason, cocktail sauce, how to buy the recipe for homemade cocktail sauce is simple. Although it is generally used in cocktail sauce, also delicious cold seafood is in things like crab cakes and fried calamari.

Horseradish Sauce

© Photo by Flickr user Adactio

Horseradish and meat are good together, and barbecue-horseradish sauce recipe could not be easier. Be sure to use a new pot with horseradish sauce for this classic cold with the vaccine companies.

Fresh tomato salsa

Photo by Flickr user © jspatchwork

What a way to get the best salsa recipe to enjoy fresh tomatoes? Take a break from everyday life in a pot, and enjoy the sauce as it is supposed to taste. This classic tomato sauce recipe is perfect for everything from a grilled chicken breast with your favorite chips.

Honey Dijon Dressing

© Photo by Flickr user DanPhiffer

This popular honey Dijon vinaigrette recipe is ideal for all types of salads, but especially with bitter greens, like sweetness in the dressing works well with pronounced flavors. This recipe Dijon vinaigrette honey is also a great handle sauce for grilled meats.

Base aioli - garlic mayonnaise

Photo © John Mitzewich

Garlic mayonnaise or aioli, is one of the most popular sauces of America. This simple aioli recipe has unlimited uses; a large part of a great sauce for vegetables, sauce grilled seafood. There are many variations of this aioli - garlic mayonnaise recipe, but a recipe for the standard base, you can add a number of herbs and spices.

Orange Mint Chutney

Photo © John Mitzewich

No more bright green mint jelly! This spicy mint orange sauce recipe is so quick and easy to make and is a great seasoning for lamb chops and lamb in particular cut of lamb.

Spicy mint yogurt sauce

Photo © John Mitzewich

This mint sauce flavored low-fat yogurt recipe is ideal if you want a sauce with lots of flavor, but without much calories. Mint sauce recipes are very traditional, with the Lamb, and the acidity of the yogurt sauce makes this work very well with mint.

Classic Ranch Dressing

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Ranch dressing is not only one of America's most popular salad dressings, this is probably the most popular dive. Ranch dressing is delicious with vegetables, served raw fried chicken wings.

Make your own house without smoking pastrami

The secrets of this express pastrami smoked paprika, tight packaging to retain all the spices, and the long, slow cooking.

8-10 people

Preparation time: 15 minutes

Cooking time: 6 hours

Total Time: 6 hours 15 minutes

Ingredients:

• Corned beef brisket £ 5 (all media chest)
• 3 tablespoons black pepper Coursely
• 2 tbsp ground coriander
• 1/2 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon vegetable oil
• Resistant aluminum sheet

Preparation:

1. Remove corned beef packing chest and rinse thoroughly. Pat dry and cut most of the fat, leaving only a layer of 1/8 inch.
2. Mix all spices in a small bowl and rub evenly on both sides of the corned beef.
3. Pour oil into a large sheet of heavy foil (about 3 m long) and put the corned beef on top. Fold the sheet, firmly wrap. Back fold down on a separate sheet of paper and wrap the meat again. Repeat with large sheets of aluminum foil so that it is three times completely closed. Make sure that you use a lot of aluminum foil to ensure a good seal. In a baking dish, like some juice escapes again.
4. Place in a 240 ° F oven for 5 hours. Remove from the oven and let cool to room temperature still wrapped and cool at night. The next day, pack and cut the cold meat across the grain into thin slices. Warm slices in a pan with a little water, cultures, and serve hot on rye bread with mustard.

Note: If you like spicy rub permission. If you prefer soft, discard all the spice mixture before cutting.

Classic Tuna Casserole ... Really excellence ...

Brunswick stew recipe for excellence. Once the butt of jokes food snobs, this tuna casserole recipe, if done correctly, is a very tasty and satisfying, unique dish. Tuna noodle casserole deserves its place on the list of classic American recipes.

Makes 4 servings of tuna casserole

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients:

• 8 ounces macaroni
• 3 tablespoons butter
• 1/4 cup onion, finely chopped
• 2 tablespoons flour
• 1/2 red bell pepper, finely chopped
• 2 cups of milk
• 1 can (10.75 ounces) cream of mushroom soup
• 1 teaspoon of salt
• 1/4 teaspoon pepper
• 1 can of tuna (7 oz), well drained, broken into small pieces
• Peas 1/2 cup frozen, thawed, drained
• 1 cup grated cheddar cheese
• 1/2 cup plain bread crumbs
• 2 tablespoons olive oil

Preparation:

Preheat oven to 350 degrees F.

1. Cook macaroni in salted water according to directions. Drain, rinse with cold water and add a large bowl.
2. Melt the butter in a pan and fry onion and bell pepper over medium heat for about 2 minutes. Flour and cook, stirring, for 3 minutes. Beat milk, mushroom soup, salt and pepper, and stir over low heat until the mixture begins to boil.
3. Add the cooked macaroni in sauce dish. Mix to mix in tuna, peas and 1/2 cup cheese and with a spatula. Pour 9 x 13 spread in a bowl with butter and remaining cheese. Stir Mix crumbs and olive oil smoothly and evenly distributed on the consistency of the pan. Bake for 35-40 minutes until bubbly and golden.

Nothing says comfort like chicken fried steak

This popular dish is a staple in the south and southwest. The name refers to the style of cooking, such as fried chicken in the south. Beat the meat into thin slices softens cheap shoulder of beef steak and reduces the cooking time. Here the meat is covered with a fragrant tomato sauce oregano. It's reassuring to serve this meal fried steaks accompanied by mashed potatoes and gravy

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Yield: 4 servings

Ingredients:

• 3 tablespoons olive oil
• 1 large clove garlic, sliced 3
• 1 can (about 16 ounces) tomatoes with basil, undrained
• 4 teaspoons chopped fresh oregano or 2 tsp dried oregano leaves shredded
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup packed single breadcrumb
• 3 tablespoons grated Parmesan or Romano cheese
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground red pepper (cayenne)
• 1/4 teaspoon paprika
• 1 large egg
• 1 tablespoon water
• 4 (1/4-inch-thick) boneless steaks or (sometimes referred to as braciole labeled), trimmed (about 4 ounces each)

Preparation:

1 In a medium heat, heat 1 tablespoon oil over medium heat. Add garlic and cook until they are brown. Remove the garlic.

2 tomatoes and 2 tsp oregano and bring to a boil. Heat on medium. Bake for about 10 minutes, stirring occasionally, until the liquid is cooked down and the sauce is thick and bulky. Season with salt and pepper.

Meanwhile, combine 3 on a sheet of wax paper, the remaining 2 teaspoons oregano, bread crumbs, cheese, parsley, red pepper and paprika until smooth. In a bowl, beat egg and water with a fork.

4 pounds per steak with 1/8 inch thick with a mallet or rolling pin (do not place heavy plastic bag over the meat and pound from the center to the edges).

Dip each cutlet in the beaten egg, then in breadcrumb mixture patting the meat to adhere the crumbs 5.

. 6 In large nonstick skillet, heat 1 tablespoon oil over medium heat until almost smoking hot pan. Place 2 chops in the pan and cook for 2-3 minutes on each side or until crisp and golden. Remove drain the paper towel.

7 Clean the pan., And repeat with the remaining oil and cutlets.

Distribute 8 Transfer chops on plates and with tomato sauce. Garnish with oregano sprigs and serve immediately.

Recipe Notes

• Cook over the chops and make sandwiches the next day. Just reheat in the microwave remains with a tomato sauce and parmesan cheese.

Brownie cake that is rich caramel, chocolate and ...

If you or someone you know loves and caramel brownies that you can enjoy together this decadent cake is rich and chocolaty, and sticky and sweet all at the same time. Top slightly sweet to make this chocolate cake with whipped cream a good thing even better!

Yield: 8 servings

Ingredients:

• Chocolate Bark
• 1/2 cup (1 stick) butter, softened
• 1/4 cup sugar
• 3/4 cup + 2 tablespoons all-purpose flour
• 2 tbsp cocoa powder, unsweetened
• 3/4 cup individually wrapped candies (approx. 17 square meters unpacked)
• 1/4 cup canned sweetened condensed milk
• Walnut pieces 1/2 cup toasted
• Filled chocolate cake
• 2 tablespoons butter
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 large eggs
• 1/2 cup sugar
• 1/4 cup canned sweetened condensed milk
• 1/2 teaspoon vanilla extract
• Whipped cream for garnish (optional)

Preparation:

. 1 Make sure the crust: In a medium bowl, beat with electric mixer on medium speed, butter and sugar until smooth and creamy. Whisk flour and unsweetened cocoa powder until well blended. Press the crust mixture into the bottom and sides of an 8-inch round cake pan coated with a removable bottom. Refrigerate the crust for 30 minutes.

February. Meanwhile, prepare the caramel layer. In a small saucepan, combine caramels and 1/4 cup evaporated milk and cook over low heat until melted caramel and stir the mixture is smooth and often. The pan from the heat. Sprinkle nuts onto the bottom of the ice shell. Pour caramel mixture over pecans and spread evenly.

3 Preheat oven to 350 ° F. Prepare brownie topping. In a medium saucepan melt butter and chocolate over low heat, stirring frequently, until smooth. The pan from the heat. In a medium bowl with electric mixer on medium speed, beat eggs, sugar, condensed milk and vanilla until well blended. Add the chocolate mixture and mix until smooth. Pour the mixture into the chocolate candy coating.

April. Bake the cake until the top cracks slightly and no longer shiny, about 45 minutes. Set on a wire rack for 15 minutes before cooling the cake sides of the pan and completely.

Pie 5 cooled. Once you use a sharp knife to the cake into pieces long knife. Top each slice with a dollop of whipped cream, if desired.

Recipe Notes

• Store the cake wrapped in an airtight container or in plastic wrap for up to one week in the refrigerator. Bring the cake to room temperature before serving.

Experienced beef and rice stuffed peppers in. ..

The beef and rice stuffed peppers recipe is a great use of leftover rice. You have a recipe where the meat, vegetables and starch is love received in a delicious package.

The last 8 beef and rice stuffed peppers

Preparation time: 30 minutes

Cooking time: 1 hour and 15 minutes

Total time: 1 hour 45 minutes

Ingredients:

• For the sauce:
• 1 tablespoon olive oil
• 1 onion, diced
• Beef broth 1 cup
• 2 1/2 cups prepared marinara sauce or other tomato sauce
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon crushed red pepper optional
• For the peppers:
• 1 1/2 pounds lean ground beef
• 2 cups cooked rice
• 1 cup finely grated "real" Parmesan (Parmigiano Reggiano)
• 1/4 cup chopped Italian parsley
• 4 cloves of garlic, finely chopped
• January 10 ounce can diced tomatoes
• 2 tsp salt
• Freshly ground black pepper 1 tsp
• Pinch of cayenne pepper
• 4 large red bell pepper

Preparation:

Add the olive oil in a pan and brown the onion with a pinch of salt over medium heat. Remove half and reserve for filling. Add remaining ingredients and simmer sauce. Pour. Sauce in the bottom of a large deep skillet

Add all the ingredients for the filling in a bowl with the reserved onions and stir with a fork or hands until the mixture combines. Tip: You can have the time to cook test a piece of filler.

Preheat oven to 375 degrees F.

The peppers in half lengthwise. Using a spoon, remove the stem, seeds and white membranes of peppers. Place the peppers in the pan, and fill each pepper with stuffing. A little extra cheese may be scraped up, if desired.

Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for 20-30 minutes, or until peppers are soft. Cooking time depends on the exact size, shape and thickness of the peppers. Better let it rest for 10 minutes before serving. Serve with spoon on sauce.

Soul Food - History and Definition

Name

The term "soul food" was not common until 1960. With the rise of the civil rights movement and black nationalism in the 1960s, many African-Americans have tried in their share of the U.S. Heritage Site. In terms such as "Soul Brother", "soul mate" and "Soul Music", took her hand, it was natural that the term "soul food" is used to describe the recipes that African-Americans have been for generations cooking. According to some sources, the term can be used by the poet and activist Amiri Baraka civil rights for the first time in 1962. 1962 was the same year that Sylvia Woods opened his now famous Harlem restaurant Sylvia; Today Sylvia is considered by many as the "Queen of Soul Food." Restaurants and soul food cookbooks remained popular through the 70s.

Food

Soul food is simple, hearty cuisine with its roots in the rural South. The main products of the soul cook beans, vegetables, corn flour (used in corn bread, hush puppies, johnnycakes coated and fried fish) and pork. Pork has an almost unlimited number of applications in the food of the soul. Many parts are used as pig feet, pork knuckle, pork, pig ears and pork sausages neck. Pork fat used for frying slowly and as an ingredient in cooked vegetables. , Are Sweet cold drinks always a favorite.

"Soul" or "south?"

For many people, this all sounds like a description of the food of the South. The distinction between the soul and the south are difficult to make. In his 1969 Soul Food Cookbook, Bob Jeffries concludes: "Despite all soul food is southern food, not all southern food is the" soul "of cooking soul food is an example of how good black cooks Southerners with what they for. had at their disposal is cooked. "

Soul food has its roots in slavery, when African Americans had little to do with the food that was available to them. During the next hundred years after the abolition of slavery, most African-Americans lived in poverty, while sales continue to use cheaper ingredients. Of course this is not entirely a matter of black / white. Historically, it has not consumed much difference between the food of poor blacks and poor white Southerners Southerners. John T. Edge, director of the Southern Foodways Alliance, wrote: "The differences between food and black and white Southerners are more subtle chilli heat a heavier hand with salt and pepper and a greater use of offal, are comparative qualities of the soul against the Country Cooking. ".

Soul Food Recipes
Skillet Fish
Southern-Style Collard Greens
Johnny Cakes
Hush Puppies