Category: Sauces
Tortellini with Homemade Marinara
1 Package Refrigerated Tortellini (we like Buitoni, in the refrigerated section at Potash Markets)
1 tsp. olive oil
2 cloves garlic, smashed (or ¼ teaspoon minced dried garlic)
28 oz. can crushed tomatoes
1 small bay leaf
1 tsp. oregano
2 tbsp. chopped fresh basil
Salt and pepper to taste
Start by boiling water for the pasta. Once it comes to a full boil, add the pasta and cook for 8 minutes before straining. For the sauce, head the olive oil in a medium pot. Add garlic and sauté (be careful not to burn). Add the crushed tomato, bay leaf, oregano, salt and pepper. Reduce heat to low and simmer for 15 to 20 minutes. Add the basil at the end.
Serve with garlic bread (available in the Bakery department at Potash Markets) and a salad.
Filed Under: Homemade Ingredients, Sauces, | Print Recipe | Permanent Link
Fall means apples. A tangy, warm chutney is a great way to parlay a seasonal staple—Gala apples—into a main course. And it’s easy!
1 tablespoon vegetable oil
2 cups chopped onion
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground cardamom
1/8 teaspoon ground turmeric
1/8 teaspoon ground red pepper
5 cups diced Gala apple (about 1 1/2 pounds)
1/2 cup fresh cranberries
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon minced peeled fresh ginger
In a saucepan, heat oil. Add onion, cloves, cinnamon, cumin, cardamom, turmeric, and red pepper. Saute 5 minutes. Add apples and remaining ingredients. Cook 15 minutes, stirring frequently. Remove and discard cloves. Serve warm on pork, duck, or similar main course.
Filed Under: Fruit, Meat, Poultry and Fish, Sauces, Sides, | Print Recipe | Permanent Link
Berghoff Beer isn’t just for drinking! This great beer-battered fish taco recipe from Allrecipes.com shows how beer (and fish!) can be a part of a nutritious, delicious dinner.
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Filed Under: Meat, Poultry and Fish, Sauces, | Print Recipe | Permanent Link
2 ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro or parsley
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper
Tortilla chips
Peel back husks of corn but do not remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool.
Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.
Filed Under: Homemade Ingredients, Sauces, Vegetables, | Print Recipe | Permanent Link
2 Tbls. Wisconsin Natural Acres of Honey
2 Tbls. Dijon Mustard
2 Tbls. Rice Wine Vinegar
1/2 Cup of Vegetable Oil
1/4 Tsp. Salt
Freshly Ground Pepper
In a small bowl whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Season to taste.
