+- Rogue-Nation Discussion Board (https://rogue-nation.com/mybb)
+-- Forum: Members Interests (https://rogue-nation.com/mybb/forumdisplay.php?fid=90)
+--- Forum: Survival and Sustainability (https://rogue-nation.com/mybb/forumdisplay.php?fid=92)
+--- Thread: Condiment Recipes (/showthread.php?tid=797)
Condiment Recipes - Michigan Swamp Buck - 06-15-2023
Not sure if this has been brought up on the new Rouge Nation or covered in the old one, but it may become necessary to make homemade condiments that can make survival food edible. In addition to salt and black pepper, things like Ketchup and Mustard can make your bug burgers and road kill sandwiches more palatable. Below is my beginning list of recipes, perhaps members can add more to this with alternative recipes.
Condiment recipes
How to Make Ketchup
Ingredients
2 tbsp. Olive Oil
4 cloves Garlic, Minced
1 Medium Onion, Diced
1 can (28 Oz. Size) Peeled Whole Tomatoes
3 tbsp. Tomato Paste
1/3 c. Brown Sugar
1 tbsp. Molasses
1/3 c. Apple Cider Vinegar
1 tbsp. Worcestershire Sauce
1/2 tsp. Chili Powder
1/4 tsp. Powdered Ginger
1/4 tsp. Ground Allspice
1/4 tsp. Cinnamon
Directions
Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
Use an immersion blender to puree the ketchup. If you don't have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.
Enjoy on everything!
Notes:
1. Keep refrigerated in an airtight container up to a month.
2. Sweeteners and spices and be adjusted to taste.
3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.
https://www.thepioneerwoman.com/food-cooking/recipes/a85590/how-to-make-ketchup/
Best Mustard Ever
Ingredients
1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup sweet pickle juice
1/4 cup water
1/2 cup cider vinegar
1/4 cup mustard seed
Directions
In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder.
In a separate container, combine the pickle juice, water and cider vinegar and have standing by.
Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally.
Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture.
Whisk to combine.
Place the bowl into the microwave and heat on high for 1 minute.
Remove from the microwave and puree with a stick blender for 1 minute.
Pour into a glass jar or container and allow to cool uncovered.
Once cool, cover and store in the refrigerator for up to 1 month.
https://www.foodnetwork.com/recipes/alton-brown/best-mustard-ever-recipe-1948184
Mayonnaise
Ingredients
1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
Directions
In a glass bowl, whisk together egg yolk and dry ingredients.
Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).
Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream.
Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated.
Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
https://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe-1951119
Salsa for Canning
Ingredients
1 lb plum-style tomatoes
1/2 lb jalapeno peppers
1/2 lb onion
1/4 c. bottled lemon juice or vinegar
1 1/2 tsp salt
Directions
Prepare the jars and lids:
Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
Peel and core the tomatoes:
Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. Discard skins and cores.
Chop the vegetables:
Wearing latex or plastic gloves, chop the jalapenos finely, removing veins and seeds if you wish to reduce the heat. (If you wish to reduce the heat further, replace some with regular green peppers, but do not increase the total weight of peppers in the recipe.) Chop the onion finely. Chop the tomatoes coarsely. Add the peppers, onions, tomatoes, lemon juice and salt to a large saucepan.
Cook the salsa: Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes.
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the salsa in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the salsa into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
Seal the jars:
Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
Remove and cool:
Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
Label and store:
Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
https://www.foodnetwork.com/recipes/salsa-for-canning-recipe-2120522
Easy Homemade Salsa for Canning
Ingredients
4 quarts tomatoes,
thickly chopped 1 cup onion,
chopped 1 cup green pepper,
seeded and chopped 1 cup banana pepper,
seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
1 cup jalapeno pepper, chopped (use 2 cups for hot)
1 cup vinegar
3 tablespoons canning salt (I use Morton brand canning and pickling salt)
1⁄4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
2 tablespoons dried oregano
8 tablespoons cornstarch
8 tablespoons warm water
Directions
A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
Add the corn starch liquid to the big pot of salsa, stirring while pouring.
Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.
https://www.food.com/recipe/easy-homemade-salsa-for-canning-328559
RE: Condiment Recipes - Michigan Swamp Buck - 06-15-2023
Here is some for . . .
Homemade Worcestershire Sauce
Ingredients
½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste
Directions
Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds. Cool to room temperature before serving.
https://www.allrecipes.com/recipe/242401/homemade-worcestershire-sauce/
Homemade Soy Sauce from Scratch
Here’s my homemade recipe for soy sauce. It’s delicious.
1-1/2 cups boiling water
4 TBS beef bouillon granules (lower sodium works too)
4 TBS cider vinegar
1 TBS dark molasses
1 tsp sesame seed oil
pinch of black pepper
Whisk all ingredients together until dissolved and pour into a bottle with a tightly sealed top. May be refrigerated indefinitely. Makes 2 cups.
https://www.misshomemade.com/homemadesoysauce.html
Given that most weeds are edible, something is needed for the greens we will be forced to survive on, something like salad dressings.
Quote:23 Flavorful Salad Dressings You Can Make at Home
Skip store-bought with these easy and delicious recipes, perfect for topping an array of fresh, leafy greens.
https://www.foodnetwork.com/recipes/photos/salad-dressing-recipes
RE: Condiment Recipes - Michigan Swamp Buck - 06-28-2023
Here are some recipes for steak sauce.
Steak Sauce
1 ¼ cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons apple cider vinegar
4 drops hot pepper sauce (e.g. Tabasco™)
½ teaspoon salt
½ teaspoon ground black pepper
Directions
Gather all ingredients.
Mix together ketchup, mustard, Worcestershire sauce, vinegar, salt, pepper, and hot pepper sauce in a medium bowl.
Transfer to a jar and refrigerate until needed.
I use Delmonte Ketchup because I find Heinz to be a bit sweeter.
https://www.allrecipes.com/recipe/86516/steak-sauce/
Devil's Steak Sauce
A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.
Ingredients
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste
Directions
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
https://www.allrecipes.com/recipe/25441/devils-steak-sauce/
Almost Heinz 57 Steak Sauce Recipe
Serves: 4 cups Hands On Time: 1 hour and 15 minutes Total Time: 1 hour and 15 minutes
Ingredients
1/4 cup extra-virgin olive oil
1 small yellow onion, diced
1 poblano pepper, seeded and diced
2/3 cup raisins 3 cloves garlic, peeled and coarsely chopped
1 tablespoon peeled and chopped ginger
5 anchovy fillets
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (8-ounce) can tomato paste
1 cup ketchup
1 cup Dijon mustard
3/4 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup orange juice
1/2 cup bourbon
1/2 molasses
1/2 cup water
Instructions
Heat a large pot over medium heat. Add the oil, followed by the onion and poblano.
Cook, stirring frequently, until the vegetables have softened, about 5 minutes.
Add the raisins, garlic, ginger and anchovies and cook, stirring, until fragrant, about 1 minute.
Add the salt, paprika, coriander, pepper, mustard, cumin and allspice and cook, stirring, until fragrant, about 1 minute.
Add the tomato paste and cook, stirring constantly, until the mixture turns rust-colored, about 5 minutes.
Stir in the Dijon, balsamic, Worcestershire, orange juice, bourbon, molasses and water. Bring to a simmer, reduce the heat to low and continue to simmer until the mixture has thickened slightly, about 45 minutes.
Using an immersion blender, pureé until the sauce is smooth and thick. (Alternatively, transfer the mixture in batches to a standing blender and puree until smooth and thick.) Let cool and store in the refrigerator until ready to serve. B
2 Sauce (a.k.a. Almost A1 Sauce)
Serves: 1 cup
Hands On Time: 45 minutes Total Time: 45 minutes
Ingredients
1 cup Worcestershire sauce
1 cup water
1 cup balsamic vinegar
3/4 cup raisins
1/2 cup ketchup
1/2 cup Dijon mustard
1/2 cup orange juice
1/2 cup peeled garlic cloves, smashed 1 teaspoon celery seed Kosher salt and freshly ground black pepper
Instructions
In a large saucepan, combine the Worcestershire, water, balsamic, raisins, ketchup, Dijon, orange juice, garlic and celery seed and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 30 to 40 minutes.
Remove from the heat and pour through a fine mesh strainer, pressing on the raisins and garlic to press as much of their soft pulp through the strainer as possible. Season to taste with salt and pepper. Let cool and store in the refrigerator until ready to serve.
About the recipe What’s in a name? This is our version of the popular A1 steak sauce, and without knowing any of their trade secrets, we think it’s a darn good imposter. Allowing the raisins to fully bloom in the liquid, then pressing the pulp through a strainer will add extra body and thickening power to the sauce.
https://www.allrecipes.com/recipe/86516/steak-sauce/
RE: Condiment Recipes - Bally002 - 06-28-2023
Wow. Just wow. These recipes are next level.
Good excuse for me to note and top up with those ingredients next town visit.
I like the flavors for marinating steak jerky.
Thank you,
Bally)
RE: Condiment Recipes - quintessentone - 06-28-2023
I thought some people here might want to know how to make their own apple cider vinegar without the mother, or how to create a mother from scratch. After watching the video below I think I'll just keep a few jars of apple cider vinegar WITH the mother.
RE: Condiment Recipes - BodhisattvaStyle - 06-28-2023
Wow, these are great. You don't see a lot of condiment recipes floating around. Thanks! I'm saving these to my phone.
(Im, AOx6179 from ATS; incase you didn't catch that)
RE: Condiment Recipes - VioletDove - 06-28-2023
Thank you @"Michigan Swamp Buck"#32 . I’ve been wanting to try to make my own mustard, now I don’t have to dig around for a recipe. I may try some of the others too.