Vinegar Sauce

Yield
Makes about 4 cups

Ingredients:

2 cups cider vinegar
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper

Preparation:

Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.

Excerpted from The Barbecue Bible! 10th Anniversary Edition by Steven Raichlen, © 1998. (Workman)

Master Hot Sauce

Ingredients:

SERVINGS: MAKES ABOUT 2 1/2 CUPS

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar


Preparation:

Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

Purée mixture in a food processor or blender until smooth, about 1 minute.

Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Recipe by The Bon Appétit Test Kitchen

Mexican-Style Tomato Sauce

Yield:
Makes about 1 1/2 cups

Ingredients:

1- 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

Preparation:

In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes.

Season the sauce with salt and black pepper.

www.epicurious.com

The Shack Barbecue Sauce

INGREDIENTS:


1 cup ketchup
1 cup cider vinegar
1 cup water
1 1⁄2 tablespoons chili powder
1 1⁄2 tablespoons salt
1 1⁄2 tablespoons white sugar
1 1⁄2 tablespoons black pepper
2 teaspoons onion juice

DIRECTIONS:

Combine all ingredients, and cook for about 20 minutes on med-low (till a little bit thick) - keeps for a year in the fridge!

Umami Meatloaf Burger

Ingredients:


4 Tbsp ketchup
2 tsp Worcestershire sauce
3 1/2 tsp fish sauce
1/2 tsp low sodium soy sauce
2 tsp mellow (sweet) white miso
1 tsp sugar
1 1/2 lb ground beef
1 garlic clove, minced
1/4 onion, minced
1 cup cubed Martin's Potato Bread or Rolls
1/4 cup milk
1 large egg
watercress
sliced aged cheddar, grated Parmigiano, crumbled gorgonzola, Stilton or sliced American cheese
4-6 Martin's Sandwich Potato Rolls

Directions:

For umami ketchup:

Mix together ketchup, Worcestershire sauce, 1/2 tsp fish sauce, soy sauce, miso, and 1/2 tsp sugar and blend well. Set aside to let flavors meld.

Place beef, 1 Tbsp (3 tsp) fish sauce, garlic, onion, and 1/2 tsp sugar in a medium bowl.
In a small bowl, combine bread cubes and milk. Mix together until bread is uniformly moist. Add to beef, with the egg.

Add half of the umami ketchup mixture to the beef. Mix everything together gently but thoroughly. Cover bowl with plastic and chill for at least 1/2 hour.

Form 4 to 6 equal-sized patties (about 5 oz. to 8 oz. each). Don’t pack the meat, or handle it too much. Use a light hand for the best juicy burger results. Chill the patties until you are ready to cook.

Heat a non-stick pan to medium-low. Cook burgers for 4 minutes per side, or to desired doneness.

Turn heat down to low. Top burgers with cheese of your choice. Cover pan for a minute, or until cheese begins to melt.

Build your burger! Place watercress on bottom bun. Top with burger. Generously slather umami ketchup over. Serve with potato chips.

Martin's Famous

Easy Chicken and Dressing

Ingredients:


1 (6 oz) packet cornbread mix
¼ cup sage
2 to 4 cups chicken, cooked and shredded
½ cups chicken broth
1 can condensed cream of chicken soup
2 large eggs
½ tsp pepper
¼ cup butter, melted

Instructions:

Prepare cornbread according to package directions. Allow to cool.

Preheat oven to 375 degrees.
Crumble cornbread into a large bowl. Add remaining ingredients and mix until well blended.

Pour into dish and bake for 50 minutes.

Notes:

I like to bake the sage into the cornbread. I simply add sage to the mix and prepare the cornbread according to the directions on the package.

Southern Kissed

Company Cheesecake

Ingredients:

FOR CRUST

1 3/4 cups graham cracker crumbs
1/4 cup chopped walnuts
1/2 tsp cinnamon
1/2 cup melted butter

FOR FILLING

3 eggs
2 packages (8 oz) cream cheese
1 cup sugar
1/4 tsp salt
2 tsp vanilla
1/4 tsp almond extract
3 cups sour cream

Directions:

1
Combine Crust ingredients and press in bottom and up 2/3 of sides of a 9 inch springform pan.

2
Beat eggs, cream cheese, sugar, salt and flavorings until smooth. Blend in sour cream. Bake in a 375 degree oven 50-60 minutes until center is set

3
Chill 4-5 hours. May top with cherry (or your favorite) pie filling.

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