Wine Court Bouillon

Incredients :
8 cups cold water
4 cups dry white wine
2 large onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
Bouquet garni
2 tablespoons salt
1/2 teaspoon black peppercorns

Procedure :
In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes.

Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.

Makes about 10 servings.

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Vicksburg Dipping Sauce for Boiled Shrimp

Incredients :
1/2 cup chopped stuffed olives
1/2 cup finely chopped celery
2 medium onions, finely chopped
1 tablespoon sweet pickle relish
1 pint mayonnaise
2 tablespoons chili sauce
1/2 teaspoon horseradish
2 hardboiled eggs, grated
1 tablespoon Worcestershire sauce
Red pepper, to taste
Tabasco� sauce, to taste

Procedure :
Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco� sauce to taste and blend well. Chill and serve with boiled shrimp.

Yields about 5 cups.

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Tartar Sauce

Incredients :
1 cup salad dressing
3 tablespoons finely chopped sweet pickle
1 teaspoon sweet pickle juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped capers
2 tablespoons finely chopped stuffed olives
1 teaspoon grated onion

Procedure :
Mix all ingredients. Cover and refrigerate.

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Tangy Seafood Cocktail Sauce

Incredients :
1 1/2 cups catsup
1/2 cup prepared horseradish
Juice of 1 lemon
Juice of 1 lime
1/2 teaspoon Worcestershire sauce
Couple splashes hot pepper sauce

Procedure :
Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days.

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Seafood Sauce

Incredients :
Dip ice cold boiled shrimp into this sauce for a wonderfully different taste treat.

4 tablespoons Mexican lime juice
1/2 cup olive oil
4 large poblano or Anaheim chiles, minced
6 serrano chiles, minced
2 cloves garlic, minced
2 teaspoons Mexican oregano
Pinch of salt, or to taste
Pinch of pepper, or to taste
4 tablespoons cilantro, chopped and loosely packed

Procedure :
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving.

Serves 8.

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Salsa Verde

Incredients :
10 tomatillos, diced
1/2 cup chopped Spanish onion
1/4 cup minced fresh cilantro
2 jalape�o peppers, seeded and minced
2 teaspoons Mexican lime juice
1/2 teaspoon salt

Procedure :
Combine all ingredients; cover and chill.

Serve with chips, seafood or chicken.

Yields 2 cups.

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Roasted Red Pepper Sauce

Incredients :
I serve this sauce when I make crab cakes.

2 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
4 red bell peppers, roasted,
peeled, seeded and chopped
2 cups chicken stock
Salt and pepper

Procedure :
In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes.

Remove from heat and puree in a blender or food processor. Season with salt and pepper.

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Red Cocktail Sauce

Incredients :
1 1/2 cups catsup
1/2 cup bottled chili sauce
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 cup prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco? sauce
1/4 teaspoon freshly-ground pepper
Salt, to taste

Procedure :
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving.

Makes about 2 1/4 cups.

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Red Carpet Cocktail Sauce

Incredients :
Serve with oysters, shrimp or any seafood.

3/4 cup catsup
1/4 cup chili sauce
2 tablespoons fresh lemon juice
2 to 6 tablespoons horseradish
1 tablespoon Worcestershire sauce
2 to 4 dashes Tabasco� sauce

Procedure :
Mix all ingredients and chill.

Yields about 1 1/2 cups.

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Pink Cocktail Sauce

Incredients :
1 cup mayonnaise
1 cup chili sauce
1 teaspoon anchovy paste
10 drops Tabasco� sauce
2 tablespoons tarragon vinegar

Procedure :
Mix ingredients and chill.

Makes about 2 cups sauce.

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