Make the rib sauce first. Mix the rib sauce ingredients in a saucepan and bring to boil, simmer on low for 5 minutes.
Then make the chicken sauce. Mix ingredients in large bowl. You don't cook this one.
Here's where the magic happens -- add the two sauces together and stir to combine.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
hours.
Serve with Rib Sauce (follows).
uice.
Prepare the Hollandaise Sauce: Cut the butter into four
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ntil firm.
To make Easy Eggnog Sauce:
Whisk eggnog into
or medium.).
Meanwhile prepare sauce.
Combine dry mustard and
f the ribs. This is easy to do by using a
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
Mix rib rub ingredients (first 14 ingredients)
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
xcess oil. Season with soy sauce or salt and pepper. Let
he black vein.
Dipping Sauce -- It just takes minutes to
Mix all ingredients well.
Add enough vinegar to give sauce a bite.
Store in refrigerator.
Not necessary to cook.
Rub ribs with dry rubbing powder recipe first.
our.
Meanwhile, prepare sauce in a sauce pan over medium heat
hile casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
days.
Creamy Tarragon Sauce: In bowl, stir together all
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
ones before I put the sauce over it all.
Dredge