RecipeHive

0

Big Daddy’s Carolina Style Barbecue Sauce

Posted by in Shared Member Recipes

Big Daddy says, “This is Carolina style barbecue sauce.” This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.
0

Basic Oven-Baked Marinated Tempeh

Posted by in Shared Member Recipes

Although the marinade sounds similar to several of those given for tofu, it’s just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.
Traditional Indonesian flavorings for such a marinade are salt water (in lieu of tamari or shoyu soy sauce), fresh pressed garlic, and dried coriander.
0

Dill Crème Recipe

Posted by in Shared Member Recipes

This creamy, tangy sauce from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, blends flavors from California and Scandinavia.
0

Peach Gastrique

Posted by in Shared Member Recipes

This is a wonderful sauce to make with a pork tenderloin or with a roasted chicken. I found this recipe while searching for peach recipes when I had a bushel of fresh peaches that I picked up in Opelika, GA. My husband and I decided to play Iron Chef Peach and made this gastrique to go with a roasted pork tenderloin. We also made a peach and rum cocktail, a peach cobbler and fresh peaches soaked in brandy with brown sugar – to serve with vanilla ice cream.