Category Archives: Toppings

Asian Mignonette

glidemagazine.com

As I mentioned in the classic cocktail post, an Asian Mignonette is an interesting and delectable variation for an oyster topping.

Having only tried it a few times at the schmanciest of restaurants, I was intrigued to see how the homemade version would stack up. Turns out: really darn well.

This particular blend has a depth of flavor that lends a whole new element to the oyster, but it still brings the tang you’re looking for with an oyster garnish. Again, if you’re working with quality oysters, I say go naked: splash of sauce and slurp.

1/2 cup of sake
2 shallots, minced
1/4 cup of minced ginger
1/2 cup of rice wine vinegar
3 teaspoons of soy sauce
3 tablespoon of chopped cilantro
3 green onions, chopped

  1. Mix all ingredients.
  2. Let sit for 30 minutes.
  3. Serve.

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Filed under Asian food, Sauces, Toppings

Chef’s Classic Cocktail Sauce

addapinch.com

Well it’s been a while since this blog was used for actual recipes, and I think it’s time we get it back on track.

This recipe is super simple, thus the “classic” title. The Chef and I produced boatloads of this stuff on New Year’s Eve to top the 100 oysters he so kindly shucked. And no matter how fun it is to spice things up with something like an Asian mignonette, there is something unbeatable about a really great cocktail.

So much so that If you’ve got good oysters, I’d suggest going cracker-less. And if you’re looking for more of a kick, grate some extra fresh horseradish on top. That will light you up and clear your sinuses in the most delightful way.

Juice of one lemon
1/2 cup prepared horseradish (or 3/4 cup freshly grated)
1 cup of ketchup (NO Hunt’s. It is The Worst.)
2 teaspoons of Worcestershire

  1. Mix and chill.

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Filed under Sauces, Toppings

Akin Family Giblet Gravy

simplyrecipes.com

To round out the Akin Family Christmas trilogy, we now have the quintessentially Southern giblet gravy. I know words like “gizzard” and “turkey neck” turn some people off, but for real Southerners, they just mean flavor.

This is my Aunt Sylvia’s gravy recipe, and it’s the perfect accompaniment to turkey or oyster dressing. And it’s actually pretty darn good over everything, but people look at you funny if you cover your whole plate in it, so consider yourself warned.

turkey neck, liver, and gizzard
1 boiled egg, chopped
chicken stock
1 large spoonful of dressing
cornstarch

  1. Boil turkey neck, liver and gizzard in chicken stock. Chop.
  2. Add one large spoonful of dressing and the egg and stir until mixed.
  3. Thicken with cornstarch to desired consistency.

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Filed under Christmas, Sauces, Thanksgiving, Toppings

Ashley’s Easy Honey Mustard ~ Lowery Approved

For those of you who aren’t glued to your TV’s on Wednesday nights geeking out culinary-style, I must apologize for hijacking this blog for our Top Chef purposes. As a peace offering, I’m going to share a recipe that is one of the easiest and best I’ve found in a long time.

This recipe surfaced as I was researching sauces to top Pork Tenderloin a la Grosshans for the Lowery-Long engagement shindig. Sidenote: That tenderloin requires NO topping. The marinade makes an amazing sauce, and it is a hugely refreshing twist from the usual tenderloin marinade.

Anyway, if you’ve ever met Emily, you know everything she eats is accompanied by Reduced Fat Wheat Thins and covered in Honey Mustard. (“Not that stuff from a bottle. Ew! It’s just not right.”)

So I tried my hand at some homemade HM, and it is stupid easy and delish. The secret here is that most of it is neither honey nor mustard; it’s mayonnaise. Yup. All you mayo-haters out there can stick it because that is what makes this creamy, tangy perfectness. Get right with it.

1/2 cup mayo (Duke’s!)
2 tbsp honey
2 tbsp yellow mustard
1 tbsp fresh lemon juice

  1. Whisk together, chill and drizzle/dip your heart out. Simple as that.

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Filed under Salad dressings, Sauces, Toppings

Barrett’s Simple Red Wine Sauce

bbcgoodfood.com

Sometimes The Chef and I disagree on the goodness level of certain recipes. There are recipes I love that he thinks are too standard to make as frequently as I request them. Like his Tortilla Soup. Or his Tomato Soup. Or his Mushroom Sauce. So, soups and sauces basically. Look, I know what I like.

Anyway, this is one of those recipes. In the infinite bounty that is The Chef’s current catering gig, he brought home some short ribs the other night that only needed a saucy boost for dinner. He whipped up this simple red wine sauce in 10 minutes, and while he found the whole thing totally boring, I found this sauce freaking delectable.

It’s obviously awesome on meat of any kind – and we fully plan to test it over tenderloin with fried eggs and cheese grits for Sunday brunch – but I’d wager you could even make tofu edible with this stuff. Observe:

half bottle of decent red wine
1 cup beef broth
1 tbsp butter
1 tbsp flour

  1. In a saucepan, reduce red wine by half. Then add beef broth.
  2. In another pan, make a blonde roux: Melt one tablespoon of butter, add one tablespoon of flour, and stir constantly for about 2 minutes on medium heat.
  3. Slowly whisk the roux into the sauce. Bring sauce to a boil and then reduce to simmer.
  4. Season with salt and pepper and drizzle on EVERYTHING.

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Filed under Beef, Sauces, Toppings

Blue Cheese Cream Sauce

kevinbryant.com

We at Nummy love nothing more than a good sauce. Specifically, a cream sauce. More specifically, a cream sauce that can be slathered atop any variety of meat on a Sister Schubert bun.

I thought The Chef had topped himself a few weeks ago with the Horseradish Cream Sauce, but he says this is the tots on beef tenderloin rolls, and I’m sure he is correct. I am planning a full investigation and will report back post-haste.

1 cup heavy cream, divided in half
4 tbsp blue cheese crumbles
4 tbsp of cream cheese

  1. Mix 1/2 cup heavy cream, blue cheese crumbles and cream cheese in a mixer with the paddle attachment until smooth.
  2. Whip 1/2 cup heavy cream until light and stiff. Then gently fold in blue cheese mixture. Salt and pepper to taste.

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Filed under Party food, Sauces, Toppings

Apricot Ginger Sauce ~ Happy Halloween 2K11!

Happy Halloween Nummy Num Nums! Despite my intense exhaustion due to the weekend’s celebrations – i.e. Todd’s stupid ayse dressing up as the banker from Monopoly and leaving $1 million worth of fake money scattered all over Blair – I could not let this most high and holy of days pass without a recipe.

thelostclassics.com

I know this recipe isn’t for severed fingers or brain soup or whatever other disgusting “treat” Sandra Lee is no doubt whipping up today, but it is orange and therefore festive all on its own!

The Chef says this sauce is great sauce for grilled chicken, pork or even seared duck. It does sound pretty tangy and delicious, and were we not planning on feasting on some shockingly cheap Chanterelles The Chef procured from Costco for dinner, I’d be demanding duck for All Hallow’s Eve. (Luckily these shrooms are orangish on their own, so we shall be totally “wealthy” and seasonal with our supper either way.)

And if you’re looking to waste a little time today, here’s a little Monster Squad for your viewing pleasure. Yes, this is as scary as it gets for me. OH IT’S SPOOKY!

food.com

1 12 oz jar of apricot jelly
1/2 tsp sesame oil
1 tbsp minced ginger
1/2 tsp garlic minced
1 tsp Dijon mustard
1 tbsp rice wine vinegar

  1. Place all ingredients in a saucepan and cook on low until the preserves are fully melted.
  2. Dunzo. Sauce and serve.

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Filed under Asian food, Fruit, Sauces, Toppings

Sweet Chili Sauce

Earlier in the year I posted a great Thai Shrimp recipe that uses sweet chili sauce.  I noted that I should start making my own but never got around to doing so.  Ripley also posted a fried green tomato recipe that uses sweet chili sauce and noted that the Chef’s fav is Mae Ploy.  With good premade ones already out there, it is hard to get motivated to make your own.  However, it is simple with few ingredients and keeps well in the fridge.  Making it at home means no preservatives and additives.  – ts

1/2 cup white vinegar
1/4 cup water
1/4 cup sugar, adjust according to your desired sweetness
6-8 small red chili peppers, chopped finely
1/2 tsp red chili paste
2 cloves garlic, chopped finely
2 (2 inch each) orange peel, julienned finely

Thickener:
1 – 2 tsp cornstarch
1 Tbsp water

  1. Combine ingredients for thickener in a small bowl and mix well then set aside.
  2. In a saucepan, combine vinegar, water, sugar, chili, garlic, orange peel, chili paste. Heat over medium heat . Stir until sugar is dissolved.
  3. Simmer until all ingredients has softened.
  4. Slowly whisk in cornstarch mixture and cook until it thickens. NOTE: Add cornstarch mixture slowly so as to avoid becoming too thick. If you accidentally add too much cornstarch mixture and the sauce becomes too thick, you can thin it out by adding a little bit more water and cooking it a little bit longer.
  5. Remove from heat and cool before serving or refrigerating.

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Filed under Asian food, Dips, Marinades, Sauces, Toppings

Horseradish Cream Sauce

servedfreshmedia.com

Last week The Chef brought home a small cow’s worth of beef tenderloin, so it was a banner week at Blair Blvd. My favorite part of this windfall, though, was the dipping sauce he brought home to with it.

Horseradish sauce is ubiquitous on French Dips and carving stations, but I’d bet my beef that you’ve never had any like this.

You’ve got all the usual suspects here: the horseradish, the mayo and the salt, but this sauce blows past the original with a surprise ingredient: fresh whipped cream. Cream is obviously awesome in any form, but I don’t get a lot of it because I always go salty over sweet, and you don’t top a steak with whipped cream… or do you?

If you have this sauce on hand, the answer is “yes, you do.” The lightness of the cream and the bite of the horseradish make this dip cracktastically addictive, so wheel it out the next time you tender your loin.

3/4 cup prepared horseradish, drained
3/4 cup heavy whipping cream, whipped stiff
1 tsp Worcestershire sauce
1 cup mayo
1/2 tsp kosher salt

  1. Add all ingredients except whipped cream to a bowl and mix.
  2. Slowly fold in whipped cream.

Chill and serve. We obviously went down the meat road with this, but I’d wager it’s money on everything from raw veggies to potato chips, so get experimental.

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Filed under Dips, Sauces, Toppings

Bacon Jam

I mean I guess we do not have to stop the bacon train today.  After all it is Bacon Thursday.  This recipe may take a bit of patience but end result should be well worth it.  This is another recipe that I have yet to try but has also been in the my Nummy archives.  Bacon Thursday is an appropriate day to post it.  -ts

1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honey

  1. Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
  2. Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
  3. If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.

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Filed under Appetizers, Comfort food, Toppings