Key Lime Shrimp for New Years!

 

This time of year is generally a cold for most of the country, except Florida of course.  So, if you're hosting a party this NYE, why not bring a little bit of Florida to the gathering with a Shrimp Cocktail that includes a tropically delicious Key-Lime Mustard Sauce!  Chef Billy with Restaurant Associates stopped by Tonia's Kitchen with a word on how to make it, including using either fresh limes or key lime juice that you would purchase at the grocer.  Either way, combine that with mayonnaise and some other ingredients for a tropical themed sauce, that on your New Year's Shrimp Cocktail really will be the boss!

Mustard Key-Lime Sauce

• 1 cup mayonnaise
• 1/2 cup lime juice
• 3 tablespoons Dijon mustard
• 1 teaspoon white sugar
• 2 dashes hot pepper sauce (such as Tabasco®), or to taste


• salt and ground black pepper to taste
• Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.

The Sauce is The Boss!

Unless you're doing dry rub, you can't have a barbeque without barbeque sauce! And who better to talk about sauces than the "King of BBQ" Steven Raichlen. He came by Tonia's Kitchen to talk about some of the sauces he likes create, and it's all over the flavor map! We're talking Coca-Cola Barbeque Sauce, which Steven says is actually not too sweet, despite what you might expect. There's also cranberry juice barbeque sauce and cel-ray soda sauce. Cel-ray is a soda that based on celery seeds. You find it at a number of Kosher Delicatessens. He also makes a New Orleans-style Cel-ray relish, which goes great with his signature dish, Beer Can Chicken!

• 1 cup Coca Cola
• 3 tablespoons A-1 Steak Sauce
• 1 cup ketchup
• 1/2 teaspoon onion flakes
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon garlic flakes
• 1 teaspoon liquid smoke
• 1/2 teaspoon freshly ground black pepper

RECIPE STEPS

Step 1: Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes.

Step 2: Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

Making Your Sauce, The Boss

   

When you think of sauce, Pear is not exactly the first flavor that comes to mind when creating,  But Susan Volland, who wrote the new cookbook, Mastering Sauces, says it should.  Susan stopped by Tonia's Kitchen to talk about the book, and where she gets her inspiration.  Susan says she loves going to the Farmer's Market and finding out what's fresh, and pears certainly are!  One of her recipes involves golden beets and pear juice.  The sauce she creates naturally thickens because of the beets' sugars and starches.  The robust flavor of the pear juice helps too.  Just simmer the beets with lemon thyme and and some water, then add the pear juice and puree in a blender until it's smooth.  It's a delicious, bold sauce that goes well with many dishes

See some of the recipes Susan is cooking up on her webpage here