Spicy Cranberry Sauce Recipe - Gluten Free

Okay so I know Thanksgiving has come and gone, and some might think that it is too late for cranberry sauce. Not true say I, why not take advantage of the fresh cranberries still available all throughout the holiday season. Also I know people that love Thanksgiving so much that they roast turkey weekly all through to the new year(that is a lot of turkey comas.) Even if you have put away that roasting pan for the year, some people are so organized that they store all of their holiday recipes together and start planning for next year now(I know, I hate 'em too!) So for all of you Thankgivingphiles out there, and you know who you are, I will offer this and other holiday recipes over the next week or so.

Like many of my recipes, this one offers a lot of servings, but it can be scaled up or down according to your needs. I also make it slightly different each year, likely because I never write these recipes down, and my memory is not what it used to be. So in addition to the recipe below feel free to utilize one or more of the following optional equipment: cardamom, allspice, dry mustard, chipotle, rosemary, pepper(black and/or white,) orange zest, dried apricots, walnuts, butter, diced chile(jalapeno, serrano, habanero,"Burning Sensation's" H-Bomb hot sauce) Balsamic Vinegar, beer, port wine, cognac, spiced rum, Irish Whiskey, or Bourbon) Don't go overboard with these. Use your judgement and a little common sense if you have any(if not find someone who does and ask:-)

Usual Suspects(ingredients:)
3Lbs  Fresh Cranberries(frozen just doesn't cut it)
2-12oz  Bottles of spicy gingerale(Reed's or equivalent)
3.25cups  Sugar(I use organic, but whatever you have is okay)
1cup  Water
20oz can  Pineapple, chunks or tidbits in juice, drained juice reserved
2-11oz cans  Mandarin Oranges, drained liquid discarded
3Tbs  Crystallized candied ginger, minced
1tsp  Ground cinnamon
Dash or two(three) of cayenne pepper
Dash of sea salt

Combine all ingredients except for the ginger, pineapple and mandarins in a large heavy pot, and bring to a boil over medium high heat, stirring regularly to prevent scorching. Reduce heat to a low boil and cook until the berries start popping. Reduce the heat all the way to low and add the remaining ingredients, fold into the sauce so that you don't break the mandarins. Remove from heat and allow the flavors to get acquainted for at least ten minutes before serving. So simple, but so delicious and easy to customize into your signature sauce for years to come.

Oh, I almost forgot about the juice from the pineapple. You don't want to add it to the sauce as it changes the color to a milky purple. So make a nice drink with it like a spritzer(half Pelegrino, half Juice,) add a little spiced or coconut rum, etc.

Happy Holiday's, God bless, and as always keep it Saucey!!

Spicy Pumpkin Soup - Gluten FREE

This is a Thanksgiving tradition for my family that I have been making since my first Thanksgiving with my wife(21 years ago.) I don't make it the same way each time, like nearly all the things I make but it is always delicious and gets rave reviews. It is inspired by a recipe that was in a Libby Pumpkin ad back in the Nov. 89 edition of "Bon Appetite" magazine. Feel free to tweak it to your liking, and adjusting the spices to your tastes. I also like to roast some garlic, onion, and chile in some EVOO that I can mix in my bowl to crank up the heat and flavor.

This is a rich and hearty soup that can be a meal in itself. It's easy to make and can be made a day or so in advance and reheated before serving. The excess can also be frozen for future use. I typically make a large batch  but it can certainly be scaled up or down according to your needs.

Ingredients:
1/2 cup  Butter
1 large Onion, chopped
5 ribs Celery, sliced thinly
3-4 Zucchini, quartered lengthwise and sliced thickly
3-4 Crookneck Squash, cubed(1/2")
1-2 Red Bell Pepper, diced
1 pound Mushrooms, sliced
2-3 Garlic cloves minced
3 Tbsp. Curry Powder
2 tsp. Sea Salt
1/2 tsp. Coriander
1 tsp. Crushed Chile
2-3 quarts Chicken Broth
2-29oz cans Pumpkin
1 quart Heavy Cream(can sub with half & half)

In a large heavy stockpot, melt the butter and saute the onion and garlic until soft. Add the spices and cook for a minute or two. Add the remaining vegetables except for the shrooms and cook for about 5 minutes. Add the broth and bring to a low boil for about 20 minutes. Add the shrooms and continue to cook for another 5 mins. Next add the pumpkin and mix until it is well dissolved, and allow the temperature to come back near a boil. Finally add the cream, mix well and allow it to cook for five more minutes(if you substitute half & half make sure that is near room temperature and don't allow the soup to boil or it will separate/curdle.)  Serve warm with a dollop of sour cream and chopped fresh chive if desired(or the roasted onion, garlic, chile combo.) I also recommend "Burning Sensations" Molten Lava hot sauce with this soup.

Happy Thanksgiving, God bless, and keep it Saucey!!

Panang Curry Salmon

If you like spicy food like me, then you are likely a fan of Thai curries. What most spicy food lovers don't often know is just how easy it is to make these delicious dishes at home. Here is one I threw together last night to make with some wild salmon I had, but you can easily swap chicken, shrimp, or whatever in place of the fish. Some essential ingredients are usually only available at Asian markets or online, but I have seen them sometimes in the Intl. section of the better supermarkets. These ingredients being Thai Curry Paste, Coconut Milk, and Fish Sauce(fish soy,) You'll also want to make sure that you have plenty of fresh cilantro for edible garnish on top after cooking. Here is what I used in last night's dinner, but feel free to swap the veggies/meat to your preference or what you have on hand.

1 pound Salmon fillet, rinsed and patted dry
2-13.5oz cans Coconut Milk(unsweetened)
3 Tbs Oil(I used HO Sunflower)
2-4 Tbs Thai Panang Curry Paste(I use Mae Ploy or Aroy-D brands)
4 Tbs Palm Sugar(can substitute with granulated sugar)
2-4 Tbs Fish Soy
1/2 head Green Cabbage, sliced coarsely
1-2 Carrots, peeled & sliced
1/2 Red Bell Pepper, sliced
1/2 bunch Cilantro, leaves and stems finely chopped

Preheat oven to 350F
Heat over medium heat, oil and curry paste in large oven proof skillet stirring until they combine into a thiner paste. Add the coconut milk, fish soy and sugar and stir until well mixed. Continue to heat for 2-4 minutes until the sauce thickens. Now I decided to assemble the rest of my ingredients in a large baking dish so that I could pour the sauce over the top, but you can bake them in the skillet if you desire. I loosely covered the bottom of the dish with about 1/3 of the cabbage, then placed the salmon on that, covered the sides and top of the salmon with remaining cabbage and veggies, and smothered it all as evenly as possible with the curry sauce. Bake uncovered for about 25 minutes(fork check) remove from oven, stir the sauce a bit, serve over rice, and garnish with the chopped cilantro. This is a quick hearty meal that satisfies the need for heat which can be further increased by adding more curry paste, chopped fresh Thai Chiles, or "Burning Sensations" Thai Red Chile hot sauce.

Enjoy, God bless, and keep it Saucey!!!

Gluten Free Couscous(Quinoa) Salad

I know there has been a long lapse since my last post and being busy is a poor excuse, but it's the only one I have. So anywho! 

If you are gluten free like me and really miss couscous salad and/or Taboule for that matter, using Quinoa is a good fix on the situation. Even is you are not gluten free, Quinoa lends itself so well to both of these Mediterranean style salads that you will likely not know the difference. What is even more key to making a good couscous salad than the grain you use is the use of fresh herbs, namely mint and parsley, and what is so cool about making these is that you can improvise according to what you have on hand or to suit your particular mood at the time. So here is the recipe that I have been making recently, but feel free to modify to your own personal tastes.

4-6 cups cooked Quinoa(I make mine in a rice cooker)

1/2 cup minced fresh parsley(flat leaf is best)

1/4 cup minced fresh mint

1/4 cup minced fresh cilantro

1 medium red fresno chile, stemmed, seeded(de-ribbed if you're a wimp,) & minced

1/2 minced red bell pepper

1/4 cup minced red onion

1 cup grape tomatoes, halved

1 persian cucumber, chopped

1 clove garlic, grated

1/2 cup dried pitted tart cherries(Montmorency are good)

1-2 Tbsp. Curry Powder

1/4 - 1/2 tsp Sea Salt

1/4 tsp Smoked Paprika

1/4 tsp Black Pepper

1/4 tsp Ground Cumin

1/4 cup EVOO

1/4 cup Fresh Lemon(or Lime) Juice

Toss all ingredients together in a large mixing bowl and refrigerate for an hour allowing flavors to marry. Toss again before serving. This is quick and simple to prepare and should stay fresh for three to four days(if it last that long.) Great as a quick snack, or as a side dish to soups, sandwiches, and grilled meats(like our Indonesian Shrimp Skewers.)

Enjoy, God bless, and as always keep it Saucey!!!!