Posts Tagged ‘Condiment’

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.

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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 @ drhot.net and can be shipped anywhere.

Southwest Chicken Rub

November 23, 2010

Serves 4

2-3 pounds of boneless skinless breasts

 
 
 
Rub
 
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

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.

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!