Catsup Cocktail Sauce
Recipe by Dave Bucholz of West Linn, OR.
1/2 cup chili sauce or catsup
2 tablespoons hot cream-style horseradish
1/4 teaspoon granulated
1/2 teaspoon coarse
1/2 teaspoon freshly-cracked black
2 teaspoons fresh-squeezed
Tabasco or your favorite hot sauce
1/2 teaspoon Worcestershire Sauce
garlic cloves, minced
In a small bowl, mix all the ingredients together to taste, cover and chill until ready to serve and to develop flavor.
Makes 2/3 cup.
Fresh Tomato Cocktail Sauce
Recipe from the
Wildwood: Cooking from the source in the Pacific Northwest by Cory Schreiber.
3 small very ripe
2 ribs celery, chopped
1 tablespoon fresh-squeezed
2 teaspoon extra-virgin
1 teaspoon grated fresh or prepared horseradish
1 teaspoon cayenne pepper
How To Peel Fresh Tomatoes.
Cut the peeled tomatoes in half crosswise and squeeze the juice into a sieve
place over a bowl. Reserve the juice and pulp separately and discard the seeds.
In a blender or food processor, puree the celery, onion, and tomato juice. Pour the mixture into a bowl; set aside.
Puree the tomato pulp and then add to the celery/onion mixture. Mix in the lemon
juice, olive oil, horseradish, cayenne pepper, and salt. Led stand for 30
minutes. Taste and adjust the seasonings, if desired.
May be stored in the refrigerator up to 3 days.
Makes 1 cup.
This recipe is by Thomas Keller and his cookbook,
2 teaspoons black
1 cup cabernet vinegar*
2 tablespoons minced shallots
* You could substitute a wine vinegar of your choice or even some dry wine.
In a coffee or spice grinder, grind up the peppercorns. Sift through a strainer
to remove the finer particles and then transfer 1 1/2 teaspoons of the remaining
pepper to a small bowl.
Add the vinegar and shallots and whisk together.
Refrigerate for at least 1 day to allow the flavors to develop.
May be stored in the refrigerate for up to 1 month.
Makes 1 cup.