1236 cognac til skinke Recipes

cognac, dark creme de cacao, grand marnier orange liqueur, double cream, egg yolk

cognac, fresh lemon juice, sugar, champagne, ice cubes, lemon twist, to garnish

shrimp, domestic beer, cider vinegar, water, old bay seasoning, shrimp in the shell, minced garlic, cocktail sauce, mutha sauce, prepared horseradish, worcestershire sauce, juice of 1/4 lime, juice of 1/4 lemon, tabasco sauce, check the mutha sauce recipe, just like the name says , this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin sauce for ribs and chicken., vegetable oil, minced onion, minced green pepper, jalapeno pepper, seeded and minced, kosher salt and black pepper, minced garlic, tomato sauce, ketchup (preferably heinz), water, worcestershire sauce, cider vinegar, lemon juice, molasses, cayenne pepper sauce, spicy brown mustard, dark brown sugar , packed, chili powder, coarsely ground black pepper, ground allspice, liquid smoke (optional), pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1tsp and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke., bring to a boil, then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool., pour it into a container, cover , and store in the fridge til ready to use., variation : hot bbq sauce, add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along with the onions, peppers, and jalapenos. also add 1/2 tsp cayenne pepper along with the other ingredients for extra punch., danger, working with habanero can cause plenty of personal pain and suffering if you re not careful. never touch the cut flesh or seeds with your bare hands. while it won tsp sting your hands (unless you ve got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you re done cookin . even washing your hands doesn tsp help. so wear latex gloves while with habaneras and be sure to protect yourself.

smoked haddock, onion, peeled and finely chopped, milk, butter, cooked mashed potatoes, salt and pepper, bay leaf, chopped parsley, water, toast points (as an accompaniment)

smoked haddock fillets, undyed, milk, baking potatoes, peeled and diced, onion, finely chopped, ground black pepper, chopped fresh parsley (to garnish )

cognac, frangelico, white chocolate liqueur, lime juice, fresh, brown sugar, ice

cognac (1 to 1 1/2), triple sec (1 to 2), hot coffee, lemon peel , twist, orange peel , twist, cinnamon, sugar

lobe of grade a foie gras, at room temperature , about 1 1/4 lb, cognac, heavy cream, salt, freshly ground black pepper, black truffles finely chopped, dozen toast points

cognac, peach schnapps, simple syrup, half peach (crushed ), lemon wedge, orange wedge, peach slice (garish), mint sprig ( garnish ), crushed ice

cognac, dried cranberries (such as craisins), orange juice, peaches, peeled, halved, and pitted, apricots, peeled, halved, and pitted

port wine, ham stock, tomato sauce, cornstarch, cold water, brandy

sesame seeds, water, brown sugar or powdered jaggery, coconut, chopped finely into small pieces

smoked ham, onions, chopped, leek, finely chopped, red wine, mushroom, sliced, butter, water, salt, pepper, butter, flour

potatoes, peeled, onion, finely chopped, water, finnan haddock (or other smoked white fish), milk, salt and pepper