Archive for the ‘Condiments’ Category

Gypsamole- Guacamole with Gypsy Juice

December 8, 2010

Anyone who loves guacamole can not get enough of this dip.  This recipe is dedicated to Rosalie Cryan of Quincy, MA who was our first customer of Gypsy Juice when it became available in the bottle.

serves 4-6

4-5 ripe Hass avocados peeled and remove seed (reserve 1 seed in case of left overs)

4-5 tablesoons of Gypsy Juice hot sauce

Add avocados to medium sized bowl

Mash avocados with a fork and add Gypsy Juice till well blended


If you desire guacamole hotter? Add more Gypsy Juice

Serve with nacho chips, burritos, enchiladas, tacos, a topping on burgers  or a spread for turkey and sandwich roll-ups.

 TIP:This dip will keep overnight if you place one avocado seed inside the bowl and cover the top of guacamole with Saran wrap.  Covering top of gucamole means tha the plastic wrap is in direct contact with dip and not just covering the top of the bowl. This step allows for limited oxydation of the precious guacamole so that it will maintain its fresh green color.

Gypsy Juice Dip

November 24, 2010

1 cup sour cream

4-5 Tablespoons of Gypsy Juice Hot sauce* more if you like it hotter

Mix together in a medium size bowl. Serve chilled.  Cover and store in refrigerator up to 1 week

Serve on nachos,  tacos, burritos.

Sensational as a dip for any veggie tray!

Great alternative to blue cheese dip for chicken wings

*Gypsy Juice is available on line @ and can be shipped anywhere.

Southwest Chicken Rub

November 23, 2010

Serves 4

2-3 pounds of boneless skinless breasts

1 teaspoon of cumin

1 tablespoon of chili powder

¼ teaspoon of sea salt

1/8 teaspoon of cayenne powder

1 teaspoon of garlic powder

1 Tablespoon brown sugar

Combine ingredients in small bowl mix and set aside.

Coat chicken on both sides with rub

Cover, rest in refrigerator  for 15-20 minutes


Preheat oven 375

Coat baking sheet with a small amount of oil, bake for 25-35 minutes

Serve with orange or lime wedges (optional)


Rub can be saved in air tight container for up to 2 months

Blue Cheese Dressing & Dip

November 23, 2010

Makes about 2 cups

The perfect dressing for chopped salad.  A great dip for chicken wings and vegetable crudités! Last up to a week in refrigerator

¾ cup of sour cream
1 ¼ teaspoon of sea salt
2 Tablespoons red wine vinegar
½ teaspoon fresh ground black pepper
¾ teaspoon of garlic powder or 2 garlic cloves thru press
3 Tablespoons cream
5 Tablespoons of red onion chopped
3 Tablespoons of extra virgin olive oil
1 cup of blue cheese crumbled -Jasper hill Bailey Hazen or Valdeon blue

Mix all ingredients except blue cheese & red onion till creamy.
If you like dressing chunky mix in onions and blue cheese
If you prefer creamy toss everything into food processor and blend

Cranberry, Port, Pear & Apple Chutney

November 23, 2010

Makes about 6 cups

Serve with roasted duck, goose,poultry, pate & pork roasts, chops, cheeses and chicken & turkey sandwiches.

3 cups coarsely peeled chopped Cortland apples

3 cups fresh cranberries

3 cups peeled chopped bosc pears

1 ½ cups packed light brown sugar

½ cup white raisins

1 ½ cups of water

½ cup cider vinegar

1 1/4 tsp fresh finely minced ginger

1 tsp ground allspice

3/4 tsp ground cloves

¼ tsp sea salt

 ¼ cup Villa Manodori balsamic vinegar or Ruby port

Combine all ingredients in large pot and cook over med to high-heat till mixture begins a gentle boil. Stir occasionally.

Reduce heat and simmer uncovered, continue stirring . Cook until fruit is tender around 30- 35 minutes. Chutney will be a thick consistency like jam and fruit tender.

Cool and store in covered containers in refrigerator lasts for several months.

Brine for Turkey

November 19, 2010

Brine for 5 lbs of turkey

I use this brine before frying or baking turkey. Recipe maybe doubled/ tripped for every five pounds of turkey!

3 tablespoons of bells seasoning

¾ cup of Florida sugar crystal or sugar

2 cups of water

3 Tablespoons of sea salt or Kosher salt

Mix ingredients and add to a large re-sealable bag that will fit desired amount of meat you are brining

Brine over night or for up to 3 days in refrigerator.

Rinse poultry before fry coating or cooking


Tip: Bell’s Seasoning created by William Bell has been around since mid 1800’s and is worth seeking out. Made in Massachusetts, all natural and no salt! Bell’s recipe has never changed over the years. This unique seasoning has 18 different herbs and spices and makes wonderful stuffing’s and can be added to gravies and turkey meat loaf.

Lemon Garlic Sour Cream Dipping Sauce

November 18, 2010

Makes one cup

8 ounces of sour cream

Juice of 1 lemon

2 teaspoons of garlic powder

1/2 teaspoon of sea salt

In a medium sized bowl blend all ingredients well

Keeps in refrigerator up to 1 week
Great  topping over nachos, tacos or any Mexican dish requiring a sour cream.

This recipe takes sour cream to a whole new level!

Onion Chutney

June 23, 2009

 Makes 1- 1 ½ cups

 1 large yellow onion chopped aprox 1 – 1 ½ c

2 Tablespoons sunflower or safflower oil

1 ½ Tablespoons tuong chile sauce

 2 teaspoons cumin

 In a bowl combine oil, cumin, chile sauce and blend till a paste. Add in onions blend and let rest for half hour.

Perfect accompanyment for grilled spiced meats. Serve over rice or as a spicy topping for pappadams and nan bread.

chipotle sunshine salsa

May 29, 2009

  This recipe serves 4 to 6  with your favorite tortilla chips.

 A quick fresh salsa for the summer. Popular with kids too! Great on scrambled eggs,  over rice and over meats. 

 4-5 roma plum tomatoes seeded & chopped

 1 Tablespoon fresh chopped cilantro

 1 small seeded minced fresh jalapeno (add the seeds if you want salsa hot)

¼ teaspoon sea salt

 ¼ teaspoon fresh ground black pepper to taste

 2 Tablespoon red onion chopped fine

 Juice of 1 juicing orange 

 juice of 2 limes

 1 teaspoonEl Yucateco chipotle sauce

 Blend all ingredients and let rest 15 minutes

Chipotle Orange bbq Sauce

May 29, 2009

This sauce is great slathered on almost anything. Its sweet , smokey, hint of tomato and orange with a splash of heat and loaded with flavor! It screams for Pork tenderloin, ribs, chops, pork or turkey tips, chicken, turkey meat loaf, shrimpies, grilled sweet potatoes snd steamed green beans. This sauce has sugar so that it will burn on high heat settings. Use low indirect heat cooking methods or apply sauce about 5 minutes before meats are done.

2 Tablespoons of El Yucateco chipotle sauce
½ can of a large( 12 oz) frozen orange juice concentrate
6 minced garlic cloves
3 Tablespoons sugar or agave or maple syrup
1 Tablespoon of Cointreau Orange liquir or Leroux triple sec (the only brands that will give you excellent results!)
1 small can (6 oz) tomatoe paste ( I prefer hunts)
1 1/2 cups water
1 Tablespoon and 1 teaspoon unsulphured molasses
¼ teaspoon sea-salt
½ teaspoon cumin powder

In a sauce pan stir and simmer ingredients for 10-15 minutes and reduce to about half volumn .Cool sauce and use like you would bbq sauce. This is smokey and rich tasting and not anything like commercial store bought stuff. You know what I mean that store bought stuff the flavor disappears after you cook with it.
Lasts about two weeks in refrigerator.