Recipe Archives

Combine all ingredients in the bowl of a food processor except ranch dressing and oil. Mix well. With the machine running, slowly drizzle in ranch dressing and then cottonseed oil. Refrigerate until ready to use. This dressing will hold 1 week refrigerated. Yield: 3 cups

Combine all ingredients in a food processor and mix well. Yield: 3 ½ cups

Place butter in a heavy 2-quart saucepan over medium heat. Adjust heat as butter melts to bubbling. As butter cooks, skim the white foam with a spoon and discard. Over time the bubbles will get smaller and the butter will become clear. Once clear, remove from the heat. Allow to cool 1 hour and pourContinue reading “Clarified Butter”

Use a wire whip to combine the Blue Plate Mayonnaise, blue cheese, sour cream and half and half in a stainless steel bowl. Mix these ingredients together thoroughly and then add the remaining ingredients and blend together. Refrigerate until needed. Best if made a day in advance. Yield: 2 1/2 cups

Preheat oven to 300. In a 3-quart Dutch oven, heat the bacon fat over low heat. Add the dehydrated onion and garlic and cook for 3-4 minutes. Stir in the remaining ingredients and place the sauce in the oven. Bake for 2 hours, stirring every 15 minutes. Use to baste ribs during the last hourContinue reading “BBQ Sauce”

Blend the first olives, anchovies, mustard, capers, lemon juice, and brandy in a food processor until the mixture gets smooth. Slowly add olive oil and garlic and blend. Add pesto and tomatoes, and pulse until ingredients are incorporated into a smooth, spreadable sauce. Can be stored in refrigerator for up to 1 week. Yield: 3Continue reading “Basil Tapenade”

In a small saucepan over medium heat, reduce wine, vinegar, veal stock, lemon juice and shallots. When almost all liquid has evaporated, add cream. Allow cream to reduce by half. Reduce heat slightly and incorporate the butter a few pieces at a time. Stir constantly using a wire whisk until butter is completely melted. WhenContinue reading “Menuire Sauce”

2/3 cup White Wine 1/3  cup White Vinegar 1/3 cup Fresh Lemon Juice 1/2 cup Shallots, finely chopped 2 Tbl Garlic, minced 1/4 cup Whipping Cream 1 ½ cups Unsalted Butter, cut into small cubes, then chilled 1 tsp Salt