sauce

Magic Sriracha Sauce Recipe

by Anne Maxfield on January 15, 2018

Accidental Locavore Sriracha Sauce With SproutsThis magic sauce came about when I was looking at Tracey Medeiros’ The Vermont Non-GMO Cookbook recently. Her Brussels Sprouts with a Creamy Sriracha Dipping Sauce was one of the recipes that jumped out at me!

Two things we really like—Brussels sprouts and Sriracha, seemed like it would be a great dish, but if you’re not a sprout fan, just skip down to the sauce. Serves 4:

Brussels Sprouts:

  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 3 garlic cloves (medium sized), minced
  • 2 tablespoons coconut oil, melted
  • Salt and pepper

Creamy Sriracha Sauce:

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon horseradish
  • ½ teaspoon Sriracha
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne or chili powder
  • Salt and pepper

Accidental Locavore Sauce With SproutsPreheat the oven to 400°. Lightly grease or cover a baking sheet with parchment paper and set aside.

In a medium bowl, combine the Brussels sprouts, garlic, oil, salt and pepper. Toss to combine.

Put the sprouts on the baking sheet cut side down and bake for about 20 minutes until they’re golden brown.

While the Brussels sprouts are cooking, make the sauce. Stir all the ingredients together until well combined.

Serve the Brussels sprouts with the Sriracha sauce on the side and enjoy!

Accidental Locavore Sriracha Magic SauceMy Verdict: It took a while to actually getting around to trying this, because one day we had a lot of sprouts, but no mayo. Then I made mayo, but we’d eaten all the sprouts. Finally, I got it all together we loved it!

I used olive oil on the sprouts, instead of coconut oil and they were fine. I might try coconut oil the next time, just to see what happens. For the garlic powder, I used my new fave from Rockerbox Spice Company. It’s pure dehydrated garlic and really makes a difference!

After tasting the sauce, I added more Sriracha and horseradish to give it more of a kick.

Little did I know that Frank made the sauce his go-to for every sandwich he’s made since then. We think it’s going to be great on burgers—just haven’t done that yet. And don’t tell anyone, but it’s terrific as a dip for potato chips. Try it and let me know what you think. Brussels sprouts optional.

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FOOJ: or Fear of Opening Jars

by Anne Maxfield on March 6, 2017

Accidental Locavore JarsDo you suffer from FOOJ?

It’s fear of opening jars.

Why would anyone be afraid to open a jar?

It’s not fear of actually opening the jar, it’s what you do with it after it’s open.

“Refrigerate after opening”.

That’s where the fear comes in.

For every open jar will need to find a home in that black hole that is my refrigerator.

The Accidental Locavore was just given this great selection of condiments and sauces from Delicious & Sons to taste and write about.

They all look great and I can’t wait to try them!

But…

If I open them just to taste them, all the jars have to be refrigerated.

So, I’m trying to work them into some meal planning where I can open a jar, taste it and use it.

That way, you’ll have an excuse (i.e. a recipe) to buy some for yourself and I’ll have no jars to park in the refrigerator.

Sounds like a plan.

Accidental Locavore Cara-Sel JarsThe same day, I also met Kristin, who runs Cara-Sel where she makes small-batch caramel sauce and she gave me a jar to try.

Also, refrigerate after opening.

However, (and don’t be jealous Delicious & Sons—I’m getting to you!) I was about to make a batch of granola, and I was feeling adventurous.

What if I swapped out some of the Cara-Sel for say, maple syrup?

Would I blow a batch of granola or come up with something really good?

Well, you’ll just have to wait until Thursday to find out.

Let me just say, that it was totally worth risking FOOJ.

The caramel sauce is delicious.

And obviously would be terrific on ice cream if it wasn’t 12° the morning I tried it (and there was no ice cream in the freezer).

The brownies that Kristin made with a caramel swirl were incredible and made it hard—impossible really to stick to my self-imposed sugar abstention.

So, I guess I’m back to smoking on the weekends

Check out Thursday’s blog and I’ll give you the recipe and comments on the revised granola recipe.

If you’ve never made granola yourself, you should try it. Super easy.

If you suffer from FOOJ, let me know how you overcame it!

And, no, the top photo is not from my kitchen.

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Brussels Sprouts Gratin

by Anne Maxfield on February 6, 2017

As much as the Accidental Locavore likes  Brussels sprouts any way, every now and then, you need to mix it up, dress them up.

Cheese is always good.

And knowing how to do a béchamel sauce (which technically becomes a mornay sauce with the addition of cheese) is handy for a lot of things—mac & cheese, croque monsieur, etc.

Serves 6

Brussels Sprouts Gratin

For the Mornay sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk (warmed)
  • Salt and pepper
  • 2/3 cup grated smoked Gouda cheese (2 ounces)

For the Brussels sprouts:

  • 1 1/2 pounds brussels sprouts, trimmed and halved

For assembling the gratin:

  • 2/3 cup finely grated aged Gouda (2 ounces)
  • Smoked flaked sea salt, such as Maldon or regular sea salt

Preheat oven to 375°.

Make the sauce: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes.

Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often.

Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. It should coat the back of a wooden spoon.

Season with salt and pepper. Remove from heat. Add cheese and stir until melted.

Blanch the brussels sprouts: Place in a microwave-safe dish. Sprinkle with about a tablespoon of water and cook, covered, for 4-5 minutes until just tender.

Assemble the gratin: In a lightly greased gratin pan, add the Brussels sprouts.

Pour the sauce over the brussels sprouts and sprinkle with cheese and a pinch of smoked sea salt.

Bake until bubbling and golden, about 25 minutes. Serve and enjoy!

 

My verdict: This is a great dish for those who may be on the fence about Brussels sprouts. Like bacon, cheese makes everything good.

Hmmm…speaking of bacon, a little cooked and crumbled would probably go really well in this.

We really liked this. It’s a great side dish to something simple like a steak. You can easily substitute almost any cheese for the smoked Gouda, or even a combination, if you’ve got stray scraps in the fridge.

Topping it with Parmesan and/or breadcrumbs would also be delicious. Just think of it as a Brussels sprouts version of mac & cheese (and it will seem almost healthy).

 

 

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Plum Chutney-Hoisin Sauce Recipe

by Anne Maxfield on September 22, 2016

accidental-locavore-plums-halvedPlums are great, but like zucchini there comes a time when enough is enough.

We had a plethora of plums from our CSA (and the friends we share it with don’t like them…) and the Accidental Locavore was afraid they’d go bad.

I came across this brief description of a plum chutney that was supposed to be like hoisin and it seemed like a good use for some of the plums (the others went into a cake—more about that later). It made about 2 cups.

accidental-locavore-plum-chutney-ingredientsPlum Chutney-Hoisin Sauce

  • ½ of a medium onion, coarsely chopped
  • 2 large garlic cloves peeled and smashed
  • 3” piece of ginger, peeled and coarsely chopped
  • 1 serrano, Thai or jalapeno chile, seeded and coarsely chopped (more or less depending on your heat tolerance)
  • 2 tablespoons soy sauce
  • 1 small star anise
  • ½ cup rice wine vinegar
  • 2/3 cup sugar (more or less depending on how sweet your plums are)
  • About 10 plums, pitted and halved

Put all ingredients in a medium saucepan over medium-high heat.

Bring to a boil and reduce heat to low. Simmer 25-30 minutes.

Remove the star anise and put the rest into a blender or food processor.

Process until pureed. Taste and adjust seasonings, chiles as needed.

Serve and enjoy!

accidental-locavore-plum-hoisin-sauceMy verdict: Oops, big mistake! Forgot to remove the star anise before I blended it. I tried to compensate by adding some more soy sauce and the last of the rice wine vinegar, but the taste of the star anise is still pretty strong!

Otherwise, it’s a really good sauce.  Think of it as a cross between a plum sauce (duh) and hoisin.  It would be great on duck and something like a pork tenderloin. Hmm, might be time to do a slow roasted duck and see how this works. What do you think?

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