SATAY SAUCE

This mix of peanuts, soy sauce, lime and coconut cream is excellent with poultry, pork, beef and fish.

INGREDIENTS:

• 200g peanuts
• 1 tbsp light muscovado sugar
• 2 tbsp dark soy sauce
• the juice of 1 lime
• 200ml coconut cream

DIRECTIONS:

1. Put 200g peanuts, 1 tbsp light muscovado sugar, 2 tbsp dark soy sauce, the juice of 1 lime and 200ml coconut cream in a food processor.
2. Whizz to a sauce, adding a dash of cold water if too thick.
3. Season with black pepper.
4. We've served it with skewered chicken breast strips and lime.

HELPFUL HINTS:

• Muscovado is a type of unrefined brown sugar with a strong molasses flavor.

Submitted by:Eric C.

JILL'S MAGIC BBQ SAUCE

INGREDIENTS:

• 3 Tablespoons butter
• 1/4 Cup minced onion
• 1 Cup white vinegar
• 1 Cup tomato sauce
• 1/4 Cup worcestershire sauce
• 2 Teaspoons sugar
• 1 Teaspoon salt
• 1/2 Teaspoon fresh ground black pepper
• 1/8 Teaspoon cayenne
• Dash tabasco sauce

DIRECTIONS:

1. In a saucepan, melt the butter over medium heat.
2. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden.
3. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes.
4. Stir frequently.
5. Use the sauce warm.
6. It keeps, refrigerated, for a couple of weeks.

Submitted by: Jill E.

Tuna Steak Marinade

• 1 bunch fresh basil, washed & stemmed
• 4 cloves garlic, cut in half
• 3 strips lemon zest
• Juice of 1 lemon (3 -4 tblspoons)
• 1 tblspoon white wine vinegar
• 1 cup extra virgin oilive oil
• 1 tsp corase salt
• tsp black pepper

1. Combine all ingredients in food processor or blender & puree until smooth
2. Pour over tuna & marinate for 30 min. to 1 hour
3. Grill on high, 2 - 3 minutes per side for rare, 4 to 6 minutes per side for medium

Submitted by J.S.

Memphis Rub

• 1/4 cup paprika
• 1 tablespoon firmly packed dark brown sugar
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 teaspoons Accent seasoning or MSG, optional
• 1 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• 1 to 3 teaspoons cayenne pepper
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

1. In a jar with a lid or small bowl combine rub ingredients,
2. Shake or stir.
3. Store away from heat and light for up to six months.
4. Makes about 1/2 cup.

Salmon Seasoning

• 1/4 cup lemon pepper
• 1/4 cup coarse Kosher salt
• 1/4 cup dill seed
• 1/4 cup ground coriander
• 2 tablespoons dried dill
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 2 teaspoons cayenne pepper
• 2 teaspoons sugar

1. Combine all ingredients
2. Store in an airtight container in a cool dry place.

Mediterranean Herb Rub

• 3 tablespoons dried tarragon
• 3 tablespoons dried oregano
• 3 tablespoons dried dill
• 3 tablespoons dried thyme
• 3 tablespoons dried rosemary
• 3 tablespoons coarse salt
• 2 tablespoons lemon pepper
• 1 tablespoon garlic flakes

1. Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your fingers work better for mixing than a spoon or whisk does.)
2. Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.
3. Use 2 to 3 teaspoons per pound of meat.
4. A 4-pound chicken will take 1-1/2 to 2 tablespoons.
5. This is a fragrant seasoning which tastes terrific on lamb, chicken, and seafood.

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