.png)
SAUCES, SPREADS,
DIPS & MORE
JUST A NOTE:
ALL A SAUCE REALLY NEEDS IS STOCK & FLOUR
IF IT'S TOO THICK, ADD STOCK. TOO THIN ADD FLOUR
THERE'S ALWAYS ROOM FOR WINE
SAUCES
TAHINI SAUCE
½ cup tahini (sesame paste)
juice of ½ lemon
pinch salt
water for thinning
Combine all ingredients and mix until homogenous.
BAB'S RED SAUCE
¼ cup EVOO
4 Cloves Garlic, minced
Red Pepper Flake
Dried Oregano
1 Yellow Onion, diced
6 oz. Tomato Paste
2 28 oz. Cans of San Marzano Tomatoes
Sprig of Basil
2 tbsp Unsalted Butter
Salt and Pepper to taste
Heat the EVOO, add the garlic until shimmering. Add the red pepper flakes and oregano, sautéing for 1 minute. Add the onion and cook until caramelized. Add tomato paste and canned tomatoes, crushing them against the side. Add a spring of basil and simmer on low for an hour.
After the hour, add 2-3 tablespoons of unsalted butter, let it melt and develop flavors for about ten minutes. Season with salt and pepper to taste.
SPREADS
HUMMUS
3 15 oz. cans of garbanzo beans
2/3 cups lemon juice, fresh is preferred
½ cup tahini (sesame paste)
6 cloves of garlic
2 tsp salt
2 tbsp ground cumin
2 tbsp olive oil
Combine all ingredients and mix until in a food processor until homogenous. Pro Tip: You can add cilantro, more lemon, avocado or anything really to make different flavors.
LAKE COUNTY PESTO
4 servings
1 ½ cups fresh basil
2 garlic cloves
¼ pine nuts
1 1/3 cups Parmesan, grated
3/4 cup EVOO
In a food processor, add basil, garlic and pine nuts then pulse several times. Then add parmesan, pulsing several more times. Scrape down the bowl.
Put the mixture on a low blend and pour in the olive oil slowly, allowing the mixture to emulsify. You may have to scrape down the bowl several times.
Use right away, preferably on a Turkey Sandwich. Alternatively, store in the refrigerator with plastic cling wrap touching the top of the pesto to not allow for air to make contact with the mixture.
BOURBON BACON FIG JAM
3 strips thick cut bacon
1/2 shallot, chopped
6-8 fresh figs, cut in half with stem removed
2 tbsp honey
1/4 cup brown sugar
2 tbsp Bourbon or Whiskey
1 1/2 tbsp red wine vinegar
1 tbsp balsamic vinegar
1/4 tsp cayenne
1/2 tsp salt
1 tsp lemon juice
In a sauce pot, brown the bacon. Once cooked, remove from the pan and reserve 1 tbsp of the bacon fat. Finely chop the bacon and set aside.
Add shallots and reserved fat to the pan and cook until soft. Add figs, honey, brown sugar, vinegars and spices to the pot. Add back the bacon bits and bring to a simmer while mashing the figs with a spoon.
Simmer until liquid is thick and syrupy, about 10 minutes. Once at the correct consistency, transfer to a food processor then add the lemon juice and blend until smooth. Store in an airtight jar or smother on a turkey burger or spread over goat cheese and enjoy!
TZATZIKI
10oz. plain Greek Yogurt
1/2 large cucumber, shredded
1 lemon, zest & juice
1 tsp dill
2 cloves garlic, minced
Salt, to taste
In a bowl, combine all ingredients stirring to combine and enjoy!
DIPS & MORE
COWBOY CAVIAR
3 Roma tomatoes, seeds removed and diced
1 large avocado, diced
1/4 red onion, diced
15 oz. black beans, rinsed and drained
15 oz. pinto beans, rinsed and drained
1 cup sweet corn, rinsed and drained
1 bell pepper, diced
2 jalapeños, seeds removed and diced
1/2 cup cilantro, finely chopped
1/3 cup olive oil
1/4 cup lime juice
2 tbsp red wine vinegar
1 tsp sugar
1 tsp salt
1 tsp pepper
4 cloves garlic, minced
In a large bowl, combine the tomatoes, avocado, red onion, beans, corn, bell pepper, jalapeños and cilantro and mix well. In a separate smaller bowl, combine all of the remaining ingredients to create a dressing. Add the dressing to the larger bowl making sure to mix well coating all ingredients. Taste to adjust for seasoning then enjoy with tortilla chips!
THROW & GO SALSA
1 15 oz. can diced tomatoes
1 roma tomato
1 small can diced chilies
1/4 red onion
1 jalapeño apeno, seeded
1 Serrano, seeded
3 cloves of garlic, clopped
1/4 cilantro
Juice of 1 lime
Chop into big chunks, throw into a food processor/blender then go serve it with chips!
CHEESE PUMPKIN
16 oz. cream cheese, softened
1/2 cup finely shredded cheddar cheese
4 strips bacon, crispy & crumbled
1/2 cup Doritos (or other cheese flavored chip), crumbled
2 tbsp Everything but the Bagel Seasoning
1 tbsp dried garlic
1 tbsp dried onion
1 bell pepper, any color with stem removed
twine and cling wrap
In a large bowl, combine the cream cheese, cheddar cheese and bacon. Form into a wide circle and wrap loosely with cling wrap. Cut four 12in. strings of kitchen twine and cross in the center, making 8 equal sections. Place the wrapped cheese ball in the center and tie the strings in knots, pulling in tight to create pumpkin ridges. Continue with the remaining strings, smoothing any hard edges with your fingers, and chill at least 30 mins, but preferably an hour.
In a rimmed bowl, combine the chips, seasoning, garlic and onion. Cut the strings and remove the cheese ball from the cling wrap. Coat the outside of the cheese ball with the seasoning combination. You can use a toothpick to make more pronounced ridges. Put the stem of the bell pepper in the top of the pumpkin and enjoy your little pumpkin!