When The Gazette's holiday party took on a Mexican fiesta theme this year, it was pure logic that a salsa recipe contest would ensue. There were three categories: medium/hot, mild and most unique salsa. It was my great pleasure to once again be tapped to judge the event. Arts and Culture editor Warren Epstein and Gazette publisher Steven Pope were fellow judges. Salsa is one of my favorite dishes. I love the contrast of spice and acid found in most recipes. And it's such a versatile condiment - a garnish for an entree one time and the star of the party appetizer table the next time. So I was excited to see what fellow employees would whip up to enter the contest. I was not disappointed and have gathered some new recipes to add to my collection.
Dear Sun Spots: When I was a kid growing up my grandparents used to use a condiment called Old Style Sauce on sandwiches and have it with ham. I believe at one point it was also called Shed's sauce. My family and I loved it, and we have been unable to find it for a long time. Can you tell me if they discontinued it? And if not, where can we find it? Thank you! - Kerrie, Turner. Answer: The old style sauce you are referring to was produced by Seneca Foods under the name Aunt Nellie's and Shedd's. It's been described as having a mayonnaise-horseradish-mustard flavor. It was used as a condiment and in recipes such as potato salad and deviled eggs as the "secret" ingredient. Unfortunately, a consumer affairs representative for Seneca Foods said the sauce was discontinued June 1, 2007. Their...
Wow, are there a lot of salsa recipes out there! After all, it is America's best-selling condiment. Nothing beats the flavor of fresh salsa, especially if it's made from garden-fresh tomatoes, peppers and cilantro. It's probably not reasonable to expect tomatoes to ripen on the vine in the Charleston area before July, but fresh salsa made from grocery-store produce still beats the jarred varieties.
Salsa means sauce in Spanish, and this spicy condiment can do more than jazz up a plate of nachos. Salsa can kick up the heat in an ordinary meatloaf and complement beef in place of ketchup on your next burger. Mild and medium varieties work well in tomato-based soups, take all of the chopping out of gazpacho and, when used in place of butter and sour cream, salsa takes all the fat out of traditional baked potato toppings. Sometimes salsa needs a new entree to make the most of its bottled-up flavors. Try cheddar cheese waffles with a side of salsa to wake up your taste buds. If you don't have the time or experience to whip up the waffles, salsa can shake up your morning when spread on eggs. Leftover marinara sauce can serve as a pizza topping or be transformed into vodka sauce. Mix 2 cu...
...You can also give these recipes a try. Cheddar Cheese-Chive Waffles. From Pancakes...
Miss Mabel's Bay Leaf Barbecue Sauce / Cream Cheese Pecan Pie Word that Lamb's Eat Shop recipes won't be available prompted Tom Graves to dig out a recipe booklet from Richards Medical Co. in 1979. In it was a barbecue sauce recipe he calls a "dead ringer" for Lamb's. Be aware this is labeled as "a tangy Memphis meat condiment to be used at the table (not a basting sauce).
In the mid-1990s, salsa replaced ketchup as the most popular condiment in America. While that subtle shift minors the blurring of ethnicities in this country, it's interesting that tomatoes form the base for both red gobs. It would be no stretch to substitute salsa, which comes in a rainbow of varieties, for ketchup in all dishes you prepare and all burgers you top (in fact, veggie burgers splotched with ketchup just don't fly). Your taste buds may rebel at first from the jumpier salsa (unlike ketchup, no sugar required), but they'll adjust. Of course, any ketchup will do, and the recipes included in the book don't contain much more than 4 tablespoons of UK household standard anyway. But [Paul Hartley] has assembled 40 recipes using ketchup (or catsup, the alternate, although hardly use...
Alta Folkers from Olin, Iowa, wrote in looking for some help in finding a recipe for making corn relish. She said her late mother, who was of German descent, used to make this frequently when she was growing up to make use of some of the extra vegetables they grew on their farm. Cynthia Snavely from Columbia, Md., sent a recipe for corn relish from her copy of "The Dutch Cookbook" by Edna Eby Heller. The recipe, like many traditional Pennsylvania Dutch recipes, almost certainly is German in origin and likely to be very close to what Folkers was searching for. This is an easy dish to make and a great way to use summer corn and other fresh vegetables. It tastes great with a wide variety of foods and can be used as a side dish or as a condiment. The recipe makes a large quantity, but you c...
The ticket home from her three-month sabbatical was for Sept. 11, 2001 - and that experience changed her life course. Choosing not to abandon the city, she forged a career there, first working side-by side with Maricel Presilla, known as the "Julia Childs of Latin Cuisine," then developing her own menus from the ground-up as Executive Chef for Industria Argentina. A winner of the Food Network show "Chopped," [Natalia Machado] also oversees three restaurants in New York City. Machado's classes at CM during Passport Argentina are stepby-step demonstrations to make the quintessential Argentine classic, the beef "empanada," a succulent beef mixture contained in thin flaky dough. She hopes everyone will learn that Argentine cooking "is a comfortable take on the European background Argentinea...
... come from: the basic traditions and recipes come from Spain, Italy and England.". Another of t..., antipasto, "chimichurri", a special condiment usually made from olive oil, garlic, and parsley a...
Variously described as a salad, a sauce, a condiment and a dip, the yogurt-based vegetable dip known as raita (RI-tah) is a mainstay of Indian cuisine and the South Asian style of eating. Typically, a central mound of bread or rice is surrounded by side dishes - almost always including raita - and condiments to be taken, blended and enjoyed according to the preferences of the diner. Fundamentally, raita is yogurt mixed with vegetables such as cucumber, eggplant or spinach, along with herbs (coriander, dill and mint), and spices such as caraway, mustard seed and pepper. Fruits can also play a part; some raita recipes call for bananas or tomatoes. Whatever the combo, raita serves as a cool counterpoint to spicy dishes such as curries and biryanis.
Familiar with sriracha, a household hot sauce used throughout Southeast Asia? If not, now's your chance to get acquainted with it through "The Sriracha ," by Randy Clemens (Ten Speed Press; $16.99). It's filled with 50 recipes - from salads, sides, soups and stews to breakfasts, main courses and desserts and drinks - that use the popular, versatile spicy chili sauce condiment with vibrant red/ orange color, ketchup-like sweetness and piquant flavor. Some find the zippy sauce (usually less than $3 a bottle with a variety of brands available), used by many chefs, downright addictive. Clemens, a Southern California resident and culinary school graduate, includes color photos of creations like piquant pulled pork, fire- roasted corn chowder, sriracha slaw, honey-sriracha glazed buff...
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