Tag: sauce

Apple Butter – Everything Apple Sauce Wishes It Could Be by Gordon Ramsay

Sure this apple butter recipe takes many hours to cook, but
the recipe is quite easy (after you slice 5 pounds of apples), and once done,
you have what is basically a spreadable apple pie filling, only better. Buttered
toast sold separately. And, that’s just the beginning of what you can do with
this miraculous mixture.

It’s perfect used as a garnish for cheese plates, especially
alongside some nice sharp cheddar, or spread on some cheesy biscuits, which I
believe we posted a recipe for last year. Other approved uses include spreading
between the layers of a spice cake, filling seasonably appropriate thumbprint
cookies, or even as a condiment for pork chops. Sorry, apple sauce.

This is quite a simple procedure using a slow cooker as seen
herein, but if you don’t have one you can certainly do it on top of the stove
over low heat, as long as you use a nice thick-bottomed pot, and stir often.
Another option would be to place the mixture in a large roasting pan, and cook
it in a slow oven, stirring occasionally until dark and thick.

No matter what method used to cook this, your house will
smell amazing, as in they wish they could make scented candles that smell even
close to this good. So, for those reasons and more I really do hope you give
this a try soon. Enjoy!

Ingredients for about 4 cups of Apple Butter:

5 pounds Granny Smith, cored, sliced

1 1/2 cups white sugar

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon nutmeg
splash of water, about 1/2 cup

EASY PEASY TACO SAUCE

This is a great “all around” taco sauce. It is a LOT like the mild taco sauce at Taco Bell and it is made from ingredients that are in EVERYONE’s pantry. The only “trick” is that it’s best to let it chill in the fridge overnight to develop that great taste!!

As for “degree of heat”……this one is A-OK with teens AND picky-picky husband, so it is fairly mild. If you want more heat, add extra cayenne pepper.

16 ounce tomato sauce
2/3 cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper (this will give you a mild heat)

Mix together in heavy saucepan and simmer gently for 15 minutes or just until it is slightly thickened.

You can eat this right after it cools down, but it is SO MUCH TASTIER if you chill it in the fridge overnight!!!

This keeps in fridge for a week (if it lasts that long). You will find yourself using it on everything!!

ENJOY!!!

Pig in a Pumpkin – Trick and Treat

Okay, so we’re not using a whole pig, but we are using a whole pumpkin, which not only produced some very succulent, flavorful pork, but also made for an absolutely stunning presentation. This looked so good, that many people might think it was faked, which really is the ultimate compliment.

While this would work in any pumpkin, try to find ones sold as “sugar,” or “pie” pumpkins,” since they have a thicker, sweeter flesh, compared to the ornamental ones sold for jack-o’-lantering. I believe the variety I used was called “cannonball,” but simply look for round, heavy-feeling varieties about the size of a volleyball, displayed in the produce department, and not outside, or in front of the store.

As I said in the video, you can season this anyway you want, but regardless of what exactly goes in your gourd, make sure you roast it until the meat is tender. How long will depend on the size of course, so be sure to test the meat as it cooks. The only thing I’d do differently next time, would be to pour in a little more cider after a few hours in the oven, since a lot of it evaporated as it roasted, and I wanted more “sauce” when I was done.

After you remove the meat for service, ladle out all the braising liquid, and let it sit for a few minutes, so you can skim off most of the fat. Thanks to the little bit of flour on the pork, it should have a nice thickness, but you can always adjust that with some more roux. Or, simply make a sauce separately, and then just spike it with your drippings.

Also, if you wanted to add another step, you could use a blender to make a smoother sauce, but I’ll leave that up to you. Either way, if you’re looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I couldn’t think of a better, or more beautiful way, which is why I really hope you give this a try soon. Enjoy!

Ingredients for one Pig in a Pumpkin:

1 volleyball-sized cooking pumpkin

3 1/2 to 4 pounds of boneless pork shoulder

1 rounded tablespoon kosher salt (the pumpkin will absorb some of this)

2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1 teaspoon crushed fennel seeds

1 tablespoon freshly chopped rosemary

1/3 cup thinly sliced shallots

– garlic and sage would have also been great here

2 tablespoons flour to coat pork

1 tablespoon olive oil for browning meat

at least 2 cups hard cider, or more if you can fit it in before or during cooking

– I roasted mine at 350 F. for about 4 hours

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