Condiments

[Yvonne Belisle]

Flavored Butters and thier uses



Shallot & white wine

In a mixing bowl, combine ¼ cup (50 mL)
Imperial Margarine with:


a shallot, finely minced


1 tsp
white wine
5 mL

tsp
black pepper
0.5 mL


• Grilled chicken
• Steak
• Lamb
• Fish
• Potatoes


Roasted red pepper

In a mixing bowl, combine ¼ cup (50 mL)
Imperial Margarine with:

2 tbsp
pureed, or very finely chopped
roasted red pepper
30 mL


salt and pepper to taste


• Grilled steak
• Pork
• Chicken
• Grilled bread


Black olive

In a mixing bowl, combine ¼ cup (50 mL)
Imperial Margarine with:

2 tbsp
black olive Tapenade
30 mL


• Grilled chicken
• Steak
• Pork
• Grilled bread



Pesto

In a mixing bowl, combine ¼ cup (50 mL)
Imperial Margarine with:

1 tbsp
prepared pesto
15 mL


• Grilled chicken
• Beef
• Pasta
• Grilled bread



Lemon-thyme

In a mixing bowl, combine ¼ cup (50 mL)
Imperial Margarine with:

tsp
grated lemon rind
0.5 mL

2 tsp
fresh lemon juice
10 mL

1 tsp
chopped fresh thyme
5 mL


• Grilled chicken
• Fish
• Corn
• Green beans




Chili lime and cilantro
In a mixing bowl, combine ¼ cup (50 mL)
Imperial Margarine with:

1 tsp
chili powder
5 mL

tsp
cayenne
0.5 mL

1 tsp
lime juice
5 mL

1 tbsp
chopped fresh cilantro
15 mL

[Yvonne Belisle]

Mayonnaise

1 egg
1 teaspoon salt
1 teaspoon sugar (or sugar substitute)
1 teaspoon mustard
1/2 teaspoon paprika
3 Tablespoons vinegar (or lemon juice)
1-1/2 cups salad oil (less if mixture thickens quickly)

Put first six ingredients in blender. Cover and switch the motor for just a
few seconds. Uncover and add salad oil gradually while the motor is running.
Blend until very thick and smooth. Refrigerate until used.

[Yvonne Belisle]

* FRESH TOMATO SALSA
2 pounds vine-ripened red and/or orange tomatoes (about 5
medium)
2 fresh serrano or jalapeno chilies
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and pepper to taste

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice
and transfer to a bowl. Wearing rubber gloves, seed and
finely chop chilies. Finely chop enough onion to measure
1/4 cup and chop cilantro. Stir chilies, onion, cilantro,
and garlic into tomatoes with sugar and lime juice and salt
and pepper to taste. Salsa may be made 1 hour ahead and kept
at cool temperature. Yield: 2 1/2 cups
(Gourmet Magazine)

Serve this down-home version of tomatillo salsa with tortilla
chips.

* Sweet-and-Sour Green-Tomato Salsa

1 red bell pepper
2 1/2 cups chopped green tomato
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/3 cup finely chopped sweet onion
1 garlic clove, minced

1. Preheat broiler.

2. Cut the bell pepper in half lengthwise, discarding seeds
and membranes. Place the pepper halves, skin sides up, on a
foil-lined baking sheet; flatten with hand. Broil for 10
minutes or until blackened. Place in a zip-top plastic bag;
seal. Let stand 10 minutes. Peel and finely chop.

3. Place the chopped green tomato, vinegar, sugar, and salt
in a blender or food processor, and process until smooth.

4. Place the tomato mixture in a small saucepan; cook over
medium-high heat 5 minutes or until liquid almost evaporates.
Place in a small bowl; cool to room temperature. Add roasted
pepper, onion, and garlic to tomato mixture; toss well.
Yield: 3/4 cup (serving size: 1/4 cup).

[Danustouch]

Yvonne..you might want to put the ham glaze recipe I posted, in this thread :) I think it's a condiment.

[Yvonne Belisle]

It's used in a main dish:)

[Yvonne Belisle]

bump