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Category Archives: Condiments
Recipe: Quick Pickled Onions
Why put regular onions on your burger or sandwich when you can have pickled onions? Makes 1-2 cups. Ingredients: 1 red onion, sliced thin 3/4 c cider vinegar 3/4 c water 1 t pickling spices 1 t kosher salt 1 clove … Continue reading
Recipe: Mexican-Style Pickled Vegetables (Escabeche)
In better California burrito places you always find a container of escabeche alongside the various salsas. Jalapeños and other vegetables (carrots, onions, maybe some cauliflower) are sweated in a bit of oil then simmered with spices and vinegar. I started … Continue reading
Recipe: Pickled Beets
I followed the pickled beets recipe in Food in Jars, which is an excellent source of canning advice, but reduced the sugar content significantly. These are nice with arugula or green lettuce, blue cheese and glazed walnuts and a mustardy … Continue reading
Recipe: Nair’s Feijoada Sauce
Feijoada Sauce is a necessary accompaniment for Nair’s “National Dish” Feijoada, a one-dish meal with beans and various types of meat. Ingredients: Juice of 3 lemons 1/4 c orange juice 1/2 c feijoada juice (cooking liquid from the feijoada) 3 T … Continue reading
Recipe: Mystery Creek Ranch Dressing
Like the best selling brand, but with 30 calories per serving compared to 140 for Hidden Valley Ranch Dressing. Which means you can dip veggies all day, guilt-free. Makes 1 cup (8 2-T servings). Ingredients: ½ c whole milk buttermilk* … Continue reading
Recipe: Red Boat Onions
Delicious accompaniment to burgers or almost anything savory. Takes just minutes and a couple simple ingredients to add a new level of complexity and flavor. Ingredients: 4 medium onions (preferably Vidalia or other sweet variety), peeled and sliced crosswise 1 … Continue reading
Recipe: Steak with Green Chimichurri Sauce
John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up … Continue reading
Recipe: Curtido (Salvadorean-style cole slaw)
Curtido is the slaw that’s served on the side with pupusas (Salvadorean-style stuffed tortillas). It’s a bit intense to eat on its own, but that intensity makes it ideal for any recipe where you want to add the crunch of cabbage … Continue reading
Recipe: Vietnamese Pickled Daikon (Do Chua)
This is the crunchy condiment found in bahn mi. It’s supposed to be an equal amount of carrots and radish, but carrots are hard to shred so I use just enough for color. Can also be eaten as a slaw. … Continue reading
Recipe: New York Hot Dog Relish
This is my take on the onion and tomato relish served with Sabrett’s and other “dirty water” hot dogs by vendors on the streets of New York. It’s sweet and sour and a little spicy and goes great on hamburgers … Continue reading