Showing posts with label Chipotle peppers. Show all posts
Boiled Salad Dressing and a Special Burger Sauce
in Chipotle peppers, Garlic, Salad dressings/Vinaigrettes, Sauces/Marinades, Sour cream on Friday, February 24, 2012
When I read, “If you like a good tomato sandwich, it tastes great on that,” this recipe was quickly added to my “must make” list!
This is one of those old-fashioned recipes like your grandma used to make. It’s not only versatile, it’s easy to make and keeps indefinitely in the refrigerator. I came by this recipe on Mitchell’s blog: Heritage Basket & Chair Caning. He has recipes and lots of great tips, so check out his blog!
If you want a tangy, creamy salad dressing, this is it! It’s perfect on a roast beef sandwich, cole slaw, macaroni salads, meat salads ~ just about anything that requires salad dressing. And then later, I have a recipe for you that puts this one to great use!
Here’s Mitchell's recipe:
BOILED SALAD DRESSING
3/4 cup sugar
1/2 cup Boiling Water
1/2 cup Vinegar
1 Tablespoon Dry Mustard
2 Tablespoons Flour
2 Eggs
1 Tablespoon Butter
1 cup Sour Cream
1/4 cup Durkee’s Famous Sandwich and Salad Sauce
3/4 cup Mayonnaise
Put vinegar in double boiler.
Mix dry ingredients together, beat eggs and add to dry mixture mixing to form a paste.
Add boiling water to paste and stir to mix well.
Slowly add this mixture to the hot vinegar.
Cook until thick.
Remove from stove and add butter, stir until blended.
Mix together the Sour Cream, Mayonnaise, and Durkee’s
Add this to the cooled mixture and stir until well blended.
Put into jar or jars and refrigerate, this dressing will keep indefinitely.
Mitchell’s Notes:
Durkee’s Famous Sandwich and Salad Sauce at times is hard to find. The dressing comes out great without, but the Durkee’s will give another dimension of flavor if you can find it.
Regular Dry Mustard can be used; however we have always used Coleman’s Dry Mustard Flour (British).
The recipe is easily doubled.
Also we never did use a double boiler to make this, if you watch and don’t walk away a regular pan will work just fine.
Thanks for this salad dressing recipe, Mitchell! It’s a keeper!
Now for my recipe using Boiled Salad Dressing:
One of my favorite things on the grill is a good burger, usually a cheeseburger. I buy Angus Beef Pub Burgers from Jewel grocery stores that are perfect for the grill. They have just the right amount of fat to retain their moisture and they maintain their shape well when grilling.
Grill the burger, top it with a red onion slice, and spread it with a tangy sauce, makes it ambrosial. This sauce is really zesty and delicious ~ it has some heat with the 3 teaspoons of adobo sauce so adjust according to your taste.
I hope you give it a try! It’s fine made with regular mayonnaise but even better made using Mitchell’s Boiled Salad Dressing!
Special Burger Sauce
Adapted from Bon Appétit
Ingredients:
½ cup Boiled Salad Dressing (recipe above) or mayonnaise
2 tablespoons ketchup
1 tablespoon finely grated onion
1 tablespoon dill pickle relish
3 teaspoons adobo sauce from canned chipotle chiles in adobo
1/8 teaspoon celery salt
1/8 teaspoon garlic powder
Method:
Combine ingredients in a medium bowl and serve with burgers.
There’s nothing like a good burger from the grill, topped with this sauce!
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Family Chili Feud: 2 Versions
in Beans, Beef, Bubba's recipes, Cheddar, Chili beans, Chipotle peppers, Cocoa, Entree, Ground beef, Ground pork, Hot sauce, Jalapeño peppers, Jim Beam, Onions, Soups, Spaghetti on Monday, November 21, 2011
How do you like your chili: very hot or milder, with pork or a little Jim Beam, with pasta or without? Whichever way, I’ve got a recipe for you!
Our tastes run a little mild compared to our older son’s, Bill. We like chili that’s tangy and spicy. He likes HOT SPICY chili. Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot! It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.
I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it. He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!
I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago. It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili. It makes a big difference in that there is a depth to it and it smoothes out the flavors of the spices, plus it gives it a beautiful deep red color. This is the way I always prepare it now. It makes a lot for a crowd or will freeze well for later meals.
My son has worked on his for several years also; it is perfected and a recipe he can always rely on. It has the perfect combination of meat and that is what really adds to the great flavor. Be sure to let his tasty chili simmer for 1-2 hours.
So, here they are, you decide which is better!
My version is the following:
Ingredients:
4 lbs. ground beef
2 ½ to 3-46 oz. bottles tomato juice
1 large onion, chopped
2 or 3 T. brown sugar
1 t. salt
¾ c. chili powder
2 t. Hot Mexican-Style Chili Powder, optional
1 T. garlic powder
2 t. cinnamon
1 T. paprika
2 T. Hershey’s Special Dark Cocoa
3 16 oz. cans chili beans
spaghetti, cooked
cheddar cheese, grated
green onion, chopped
Brown meat and chopped onion, drain well, set aside.
Pour tomato juice into large pan, bring to a boil.
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally, do not boil.
Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
Pour tomato juice into large pan, bring to a boil.
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally, do not boil.
Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
There should be a warning with the following!
My son, Bill's version:
Ingredients:
Ingredients:
2lbs ground beef
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).
Put a roll of TP in the freezer.
Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat.Cayenne
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).
Put a roll of TP in the freezer.
Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat.
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
Hope you give them both a try!
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