I thought I would share these two sauces. They are simple, delicious and fresh. One I have been making for some time, the other is a recipe that I just learned.
Shrimp Cocktail Sauce:
I learned this several years ago and have not purchased cocktail sauce since because it is so delicious.
- 1 cup of ketchup (I like organic or all natural (no high fructose corn syrup))
- 1 tablespoon fresh horse radish (you can find this in the refrigerated section of the market, near cream)
- 1 lemon
This recipe really needs to be made to your specific taste and also based on the amount of shrimp you have. Living in an ocean community, we have our choice of wonderful fish markets. I order my shrimp and have it all prepared. It is a little more expensive but it is perfect every time. For this photo, I had two pounds of shrimp. I doubled the recipe. It is approximately a ratio of one cup ketchup to one tablespoon horseradish but you would need to taste it to see if you like it. Horse radish can be very strong so you need to find the ratio that works for you. Just mix these two ingredients.
Display the shrimp over a layer of ice and place lemon wedges on the sides. Squeeze the lemon on the shrimp and then dip in the sauce. Fantastic! Enjoy!
My other recipe is one that I just learned from Paula Dean. I often cook while watching cooking shows and Paula’s was on the other day. This one is a great alternative to hollandaise sauce.
Spicy Mustard Sauce:
- 2 tablespoons of spicy brown mustard
- 1/2 lemon
- 1/2 cup of heavy cream
Squeeze the juice of 1/2 lemon on top of the brown mustard. Add the cream. Beat with hand mixer for about one minute until it gets somewhat firm.
Break (don’t cut) the ends of fresh asparagus. Steam to desired tenderness. Put a dollop of the mustard sauce on top. Really delicious on the steak too! Enjoy!
This is a great meat sauce recipe. The sauce is hearty and comforting. Best of all the sauce freezes really well. I usually make a big batch and then enjoy it several times.
- 1 TBLS olive oil
- 2 cups chopped onion
- 1 cup chopped carrot
- 6 cloves of garlic, minced
- 2 (4 ounce) links hot italian sausage, casing removed
- 1/4 lb ground sirloin
- 1/4 lb ground veal
- 1/4 lb ground pork
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup no salt added tomato paste
- 1 1/2 tsp sugar
- 1 tsp kosher salt
- 1 tsp crushed red pepper
- 1 (28 ounce) can no salt added crushed tomatoes, undrained
- 1 cup no salt added tomato sauce
- 1 TBLS chopped fresh oregano
- 1/2 cup torn fresh basil
- 3 ounces shaved Parmigiano Reggiano cheese
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic, sauté 1 minute, stirring constantly. Place vegetable mixture in a 6 quart slow cooker. Add sausage, beef, veal and pork to the skillet; sauté 6 minutes or until browned, stirring to crumble. Place meat mixture on a double layer of paper towels; drain. Add meat mixture to slow cooker. Stir olives and next 6 ingredients (through tomato sauce) into slow cooker. Cover and cool on LOW 8 hours. Stir in oregano.
Serve with pasta, top with basil and cheese.
Happy New Year!
From a tiny BEACH kitchen:
New Year’s Eve is our favorite night to stay home. The following dinner entree post was my contribution to the 2012 kick off meal. We cooked the tenderloin in the oven, but this could have just as easily been done on a grille. The accompanying horseradish sauce was a big hit!- as was the ’96 Chateau Souverain from Alexander Valley ~ thanks to Brian and Ellen Russo. Friends relaxing in front of a roaring fire with Dan and Amy playing guitar and fiddle in our living room made it a special night to remember.
Mustard Horseradish Sauce:
- 3/4 cup good mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons sour cream
- Kosher salt
For the BEEF:
- 2 to 3 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 15 minutes. Turn the oven down to 375 and cook beef to 140 degrees for medium rare or 150 degrees for medium. An instant read thermometer is perfect for this.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 5 minutes. Remove the strings and slice the fillet thickly.
Note: This recipe was adapted from Barefoot Contessa, one of my favorite Food TV chefs.
From a tiny BEACH kitchen:
What could be easier or faster? With just a few items from your panty, you will have dinner on the table in short order.
Look for a package of chicken thighs devoid of skin and fat. Cut away the fat as much as you can. Less sit ups tomorrow. Seriously.
You don’t have to slice and dice. Just buy vegetables already cut up. Saves time and is always worth it. This dish also works well with petite canned tomatoes. It’s tough to find good tomatoes in winter~ unless you live near my Dad… in Florida.
- Package of chicken thighs
- 3 fresh tomatoes / or can of petite diced tomatoes
- teaspoon of capers
- diced garlic clove, or three
- Half of chopped medium red onion
- Small package of sliced baby bella mushrooms
- Handful of green olives
- Cup of chicken broth
Let’s get started!
Saute the chicken thighs in EVOO (extra virgin Olive Oil) or Pam Spray if that works for you. Brown on both sides and add crushed pepper and salt. This can take up to 5 minutes on each side. Keep the heat medium to avoid smoking up your kitchen.
See how the thighs are good and brown? Now simply add half a cup of chicken broth, 3 real chopped tomatoes,( or a can of diced tomatoes) a teaspoon of capers, half a diced red onion, a few olives, clove of diced garlic, & the entire package of sliced mushrooms.