Thai Lemon Grass Marinade

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Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry.

Ingredients

  • 1 stalk lemon grass

  • ½ cup coconut milk

  • 8 Thai chiles, stems removed, chopped (or substitute 4 serrano chiles)

  • 2 ½ tablespoons lime juice, fresh preferred

  • 3 tablespoons brown sugar

  • 1 shallot, sliced

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon grated ginger

Instructions

Cut off and discard the green top of the lemon grass and the root end, leaving about a 6-inch stalk. Remove any tough outer leaves, cut the stalk into 1-inch pieces, lightly pound the stalks with the knife handle to release the flavor .

Combine the lemon grass with the coconut milk in a saucepan and simmer for 10 to 15 minutes. Do not let it boil. Remove from the heat and strain. Discard the lemon grass and reserve the milk.

Place all the ingredients, including the milk, in a blender or food processor and puree until smooth.

Genuine, Authentic, South of the Border Chile Rub

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Yeah, right. Okay, this is our spin on Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

Ingredients

  • 3 tablespoons ground ancho chile

  • 2 teaspoons ground chile de arbol

  • 2 teaspoons ground chipotle chile

  • 2 teaspoons dried oregano, Mexican preferred

  • 2 teaspoons onion salt

  • 1 teaspoon ground cumin

  • 1 teaspoon powdered garlic

Instructions

Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

Chipotle Chiles in Adobo Sauce

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Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed, or they can be served as a condiment with enchiladas and other main dishes.

Note that this recipe requires advance preparation.

Ingredients

  • ½ pound dried chipotle chiles, stems removed

  • Water to rehydrate

  • 1 quart vinegar

  • 1 head garlic, peeled and crushed

  • ½ cup piloncillo, or ½ cup packed brown sugar

  • 1 cup roasted and peeled green chile, such as poblano or New Mexican

  • 2 medium tomatoes, chopped

  • 6 black peppercorns

  • 3 bay leaves

  • 1 teaspoon ground cumin

  • Salt to taste

Instructions

Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.

Creole Sauce

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This sauce, similar to that served at the world­renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.

Ingredients

  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 cups chopped tomato pulp
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon paprika
  • Salt to taste
  • 1 ½ teaspoons cayenne powder
  • 1 tablespoon cornstarch

Instructions

Sauté the bell pepper and onion in the butter until soft. Add all the other ingredients, except the cornstarch, and simmer for 20 minutes. Mix the cornstarch with a little water and blend into the sauce. Cook for a few minutes more to thicken.

Fresh Cayenne Hot Sauce

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Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Ingredients

  • 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
  • 2 cloves garlic, cut in half
  • 3/4 cup vinegar
  • Salt to taste

Instructions

Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well­blended. Add salt to taste. Keep covered and refrigerated until use.