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1 Head of Garlic peeled with root ends removed Canola Oil Place all of the garlic cloves in a small sauce pan and cover with an inch of canola oil. Cook for about 40 min on low, small bubbles should slowly rise to the surface and the garlic should not brown too much. Stir . . . → Read More: Garlic Confit 1 1/2 cups mayonnaise 1/4 cup white wine vinegar 1 garlic clove, minced 1 tablespoon coarse ground pepper 1 tablespoon spicy brown mustard 1 teaspoon sugar 1 teaspoon salt 2 teaspoons horseradish Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week. Source: The Bitten Word, . . . → Read More: White Barbecue Sauce ½ cups Butter 1 cup Sugar ½ cups Buttermilk 1 Tablespoon Karo Syrup 1 teaspoon Baking Soda 1 teaspoon Vanilla Preparation Instructions In a LARGE pot, combine butter, sugar, buttermilk, and Karo syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE . . . → Read More: Buttermilk Syrup 2 teaspoons miso paste Juice of one lime or lemon, or half an orange Whisk together miso paste and citrus juice in a small bowl. Taste and add more miso or juice as needed. Source: Kitchn 3 tablespoons olive oil 2 medium cloves garlic, minced 1 cup ketchup 1/4 cup water 1/4 cup distilled white vinegar 1/4 cup packed light brown sugar 2 tablespoons sweet paprika 1 tablespoon chili powder 1 teaspoon cayenne pepper 1/2 teaspoon finely grated lemon zest Heat the oil in a medium saucepan over medium . . . → Read More: All Purpose BBQ Sauce 2/3 cup prepared yellow mustard (hot-dog style) 1/2 cup packed light brown sugar 1/4 cup sugar 1 cup cider vinegar 2 tablespoons ancho or pure chili powder 1 teaspoon ground white pepper 1/2 teaspoon cayenne pepper 1 teaspoon regular or low-sodium soy sauce 1 lime A few squirts of Sriracha (Asian-style chili sauce) . . . → Read More: South Carolina BBQ Sauce 4 ripe plum tomatoes 2 small Japanese eggplants 4 red bell peppers About 2 tablespoons olive oil 2 red onions, not peeled 1/4 cup olive oil Kosher salt and freshly ground black pepper Rub the tomatoes, eggplants, and peppers with the oil and put them on a baking sheet, along with the onions. . . . → Read More: Pisto Manchego 1 cup walnuts 1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks 1/2 cup olive oil 1/4 cup water 2 tablespoons tahini 1 to 2 tablespoons lemon juice Kosher salt Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste . . . → Read More: Beet and Walnut Puree 1/3 cup Colman’s dry mustard 1/2 cup white wine vinegar 1 tablespoon minced canned chipotle chile in adobo, plus 2 tbsp. adobo sauce from can, divided 1 large egg 1/2 teaspoon salt 2 teaspoons cornstarch Stir together dry mustard, vinegar, and 1/4 cup water in a medium metal bowl until smooth. Stir in . . . → Read More: Spicy Chipotle Mustard 1/4 cup Colman’s dry mustard 1/2 cup white wine vinegar 1/4 cup agave nectar 2 teaspoons canola oil 2 tablespoons black or brown mustard seeds 1 large egg 1 teaspoon salt 2 1/2 teaspoons cornstarch Stir together dry mustard, vinegar, 2 tbsp. water, and agave nectar in a medium metal bowl until smooth. . . . → Read More: Seeded Agave Nectar Mustard |
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