Category Archives: Condiments

Homemade Creamy Ginger Dressing

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This majestic little gem is something that I came up with off the top of my head after craving Kaizens Creamy Ginger Dressing. Every time I get a chance to go to Kaizen, not only do I jump on the opportunity but I make a BIG to-do over the occasion. I’m talking ordering a giant bottle of Saki, mass quantities of Beef Tataki, getting Hibachi Filet Mignon, more Saki, etc. You get the point. It doesn’t happen often but when it does, lots of amazing-ness ensues.

With that being said, no trip to Kaizen is complete without their creamy ginger dressing. I think that is why most people even go there. Don’t get me wrong, the sushi, food, drinks, and ambiance are all amazing… but this dressing though…

oh.my.gawd.

Mind you, this is my version. Its not as though they spread the recipe around for people like me to duplicate. With that being said, this is my best shot at it. Not only did I wing it… I THINK I nailed it… I think.

Either way, its amazing and I have to say I impressed not only myself, but my roommate Dave as well.

Also I eye-balled by measurements because I honestly thought it was going to be a flop and didn’t intend to post this recipe on the ol’ blog, but here we are!

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Ingredients
1 cup Mayo (or Greek yogurt would work)

4 tsp Ground Ginger (or more to taste)
1 Carrot; chopped
1 tbsp Soy Sauce
1/2 tsp Rice Vinegar

Combine all the ingredients in a food processor and pulse until it’s creamy and smooth.

Try a bit and if you want more spice add more ginger or adjust whatever suits your taste.

If you like it a bit sweeter I would add 1tsp sugar then adjust from there.

And if you think it’s too thick just add a tbsp of water to thin it out a bit.

Chill for an hour and I would assume it should keep for a couple of weeks in a mason jar in the fridge.

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I paired this with my Chinese Coca-Cola Chicken Wings and I am not sorry… It just added to the effect.

I think the next time I am going to make this with the wings AND attempt my hand at Beef Tataki. Just saying. And get a big ol’ bottle of chilled un-distilled Snow Maiden Saki…  Sorry I am not sorry!

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Mushroom Gravy

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I know, I know… Bad, bad, bad Sarah! I have been slacking so bad but the good news is I am still diligently taking pictures while making dinner so I am not sooooo behind, right??? Only semi-behind on my blog… right??? Eeek, no matter how I try to think about it, I am still pretty crappy at posting weekly so here it is. I am posting as many as I can tonight until one of two things happen… either my fingers fall off from speed typing, or I get to the point where I am typing with one eye open from my eyes crossing too much from the strain of staring at my laptop screen too long without blinking….

With out further ado…. Mushroom Gravy!!!! YAY!

This is a great way to sauce up any beef or steak dishes such as my Fried Round Steak and for this recipe, I found it at SouthernFood.About For the recipe straight from the source, just click on the link and it will redirect you to their site, for my pictures of the action feel free to continue on with this post!

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Ingredients

8 Oz Button or Baby Bell Mushrooms; sliced

1 Tbsp Butter

1 Tbsp Extra Virgin Olive Oil; such as Terra Delyssa

1/2 Cup Dry Red Wine; I used Rex Goliath Cabernet Sauvignon

1 Cup Beef Broth

2 Tbsp Flour

3 Tbsp Cold Water

Salt & Pepper to taste

1 Tsp Dried Parsley

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Heat a large sautee pan over medium heat with olive oil & butter.

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Once the butter has melted and the oil is nice and hot, add the mushrooms and toss to coat.

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Continue to cook stirring occasionally until nice, tender, and starting to turn golden in color. About 5 minutes.

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Next add the red wine and simmer another 3 minutes.

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Look at your mushrooms getting all sorts of happy!

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Once the wine has reduced a bit after the 3 minutes, stir in the beef broth.

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Allow to simmer another minutes or until reduced by half.

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Now we are going to make a thickening agent while the mushrooms and broth do their thing…

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Add your flour to the cold water and whisk well.

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Add to the mushroom sauce and combine well.

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Season with salt and pepper to taste and simmer another minute.

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Next stir in the parsley…

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And if you feel the gravy is too thick, add a bit more broth until it is to the desired consistency.

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This should make about 1 1/2 cup to 2 cups.

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Enjoy!

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Simple Yet Amazing Alfredo Sauce

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This Alfredo is so simple but still very impressive on the taste buds. Its almost sinful how it is so easily prepared and jarred! It is my pantry staple and I will never be found without a jar or two on hand in my pantry! If you and looking for a sauce that it sweet, cheesy, and savory… look no further because this little number rivals not only the Olive Garden but also Micheal’s Pasta In A Pan.

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Ingredients

2 Cups Heavy Cream

3 Large Garlic Cloves; minced

3 Tbsp Butter

3 Tbsp Flour

1 Cup Shredded Parmesan Cheese

1/2 Cup Shredded Mozzarella Cheese

1/4 Tsp Black Pepper

1/4 Tsp Nutmeg

 

*This can also be made with whole milk, 1% milk, or skim. Possibilities are endless!

Melt butter in a large sauce pan over medium heat and add garlic.

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Cook until fragrant about 2-3 minutes siring frequently as not to brown.

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Whisk in flour…

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Stir constantly for about 3 minutes to create a “roux” which will prevent the cream from curdling later on while cooking.

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Would you look at that… Perfection….

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Slowly whisk in the cream and stir constantly over medium heat for a few minutes.

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Once it has thickened up a bit and is bubbling reduce heat to medium low.

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Stir in the parmesan cheese a bit at a time to endure it melts evenly.

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Then stir in the mozzarella as well.

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Once the cheeses are all melted, stir in the pepper and nutmeg.

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Remove from heat and toss with cooked pasta, or allow to cool and jar!

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CIAO!

Honey Dijon Dipping Sauce

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So tonight was a night that most definitely called for some country fried chicken… and what goes with country fried chicken? Oh I am so glad you asked…. Honey Dijon Dipping Sauce and St. Louis Style Barbecue Sauce!

::Cue Applause::

YAY!

So without further ado…. here is what we need for this simple yet magical concoction!

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Ingredients

1 Cup Mayonnaise

1/2 Cup Dijon Mustard

1/2 Cup Honey

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Boom…

That is is, just 3 simple ingredients!

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All you need to do is combine them in a bowl and whisk until smooth.

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Keep whisking….

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VOILA!

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I made quite a bit because we love the stuff here at our house, but feel free to scale it down if you don’t need 2 cups worth!

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…pure magic…

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St. Louis Barbecue Sauce

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So I have a bit of an obsession with barbecue sauce as of late. I cant help it, it is happening and there is nothing to be done about it! Well other than to continue to make different types of sauces and experiment with it more, naturally!

This is on that I found at http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm

Honestly it is a winner… there is nothing that i would change about it!

Why mess with perfection, right?

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Ingredients

2 Cups Ketchup

1/2 Cup Water

1/3 Cup Cider Vinegar

1/3 Cup Dark Brown Sugar

2 Tbsp Yellow Mustard

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

1/2 Tsp Cayenne Powder

1 Tsp Worcestershire Sauce *Optional

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In a medium saucepan combine ketchup….

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Vinegar…

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Brown sugar and mustard…

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Finally water.

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Whisk well.

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Add onion and garlic powder…

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As well as cayenne powder.

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Whisk well again to combine.

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Heat over medium-low heat stirring constantly.

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Simmer for 20 minutes….

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Don’t judge me to harshly but this is where I added a bit or Worcestershire sauce… I couldn’t resist, I just adore the stuff!

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Remove from heat and allow to cool completely before canning and storing.

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Pure magic….

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