DADDY'S MUSTARD FRY SAUCE
Having lived in Utah for a few years, I became enamored with fry sauce. Lately, I have been experimenting with adding other ingredients to a mayonnaise base.
Provided by The Woodwindist
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Mix well until sauce appears smooth and the color is consistent.
Nutrition Facts : Calories 79.7, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 196, Carbohydrate 5, Fiber 0.2, Sugar 1.3, Protein 0.4
DAD'S SPECIAL SUPPER
A meaty and satisfying meal, perfect for Father's Day
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Preheat your oven to fan 180C/conventional 200C/gas 6. Cut the potatoes into halves or quarters depending on their size and put them into a large roasting tin. Drizzle with the olive oil and roast for 10 minutes.
- Take the tin out of the oven and snuggle the sausages in between the potatoes so they sit on the bottom of the tin. Now roast for another 15 minutes, turning the sausages over at half time so they brown all over.
- While you're waiting for the sausages to cook, gently heat the marmalade, mustard and cider in a small pan, stirring all the time until the marmalade has melted. Increase the heat and boil for a few minutes until reduced by about half.
- Pour the sauce over the sausages and potatoes and toss gently together. Scatter the rosemary sprigs on top, return to the oven and cook for a further 10 minutes until golden brown and sticky with the glaze. Sprinkle with salt and coarsely ground black pepper before serving.
Nutrition Facts : Calories 530 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.51 milligram of sodium
BIG DADDY'S CAROLINA STYLE BARBECUE SAUCE
Found this on line. This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
- Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.
Nutrition Facts : Calories 44.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 145.3, Carbohydrate 7.5, Fiber 0.6, Sugar 6.5, Protein 0.6
DAD'S FRIED FISH
Dad loved fishing. He was never happier than when he was in a boat, on a lake, with a fishing rod in his hand and a fish on the hook! This is his recipe for cooking all of those fish that he caught. I rarely ever fry fish any other way. The mustard may seem like an odd ingredient, but it works, even if you don't like mustard; you...
Provided by Tere Gill
Categories Fish
Time 25m
Number Of Ingredients 6
Steps:
- 1. Gather ingredients and thaw fish, if using frozen.
- 2. Pour oil into large skillet (I like cast iron or non-stick.)
- 3. Pour cornmeal and salt into plastic food bag; close opening & shake to mix.
- 4. Pour yellow mustard into shallow dish or pan that is at least the size of the filets.
- 5. One at a time, dip fish into mustard, coating both sides lightly; drop fish into bag with cornmeal & shake bag to coat filet with cornmeal; leave fish in bag.
- 6. Repeat with remaining filets, leaving all the filets in the meal.
- 7. Place skillet with oil over medium-high heat; when oil is hot (almost "shimmering," but NOT smoking) carefully add as many filets as will fit without touching.
- 8. Fry about 2 1/2 minutes, until light golden brown; carefully turn filet over and fry on other side about 2 to 3 minutes, until golden brown and fish flakes easily; remove cooked filets to paper towel.
- 9. (Note: A long fish turner/spatula is the best utensil/tool for turning fish. If fish turner is not available, use two egg turners. Photo of Dad's, which I still use.)
- 10. Repeat frying until all filets are cooked.
- 11. Garnish as desired; serve immediately. Cover and refrigerate leftovers.
- 12. Photo of my father holding two monster smallmouth bass he caught at Dale Hollow Lake, Kentucky, circa 1950ish.
CAROLINA STYLE BARBECUE SAUCE A BIG DADDY'S CAROLINA STYLE BARB
Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.
Provided by CHEF GRPA
Categories Meat
Time 40m
Yield 2 1/4 cups
Number Of Ingredients 12
Steps:
- Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.
- My Note: Double the recipe because its going to go fast! I substituted Sierra Nevada Pale Ale for the water, and did not add liquid smoke since the pulled pork was naturally smoked. The sauce adds a tangy finish to the meat with balanced flavors of spice, pepper, vinegar and sweetness without overwhelming or hiding true natural flavors of smoked meats.
- I have used a beer mustard in one version, and this worked well on chicken breasts. We have even tried it on deep fried chicken wings and it makes for a tastey sauce.
- Sometime one of my thing I did different is vodka instead of water, it really helped bring out the spices. Make sure you have time to let it sit in the fridge overnight. That's where the real magic occurs. It helps thicken the ingredients and allows the spices to blend. It will also lessen the vinegar and mustard tones. Finally, when tasting, there are about 3 to 4 levels of flavors. WOW! It is spicy but not really hot. There is a pepper taste but not over bearing. Tangy but yet sweet. Excellent on everything! Pork, Chicken, Beef, add to a rice dish. It makes everything taste new and exciting. Make sure you double your recipe because this is truly addictive. Nothing store bought begins to compare, for taste.
- One of my kids did not have the liquid smoke, so she completely omitted that ingredient, and she did add some ketchup at the end of the cooking process to cut the mustard flavor a little bit. The family loved it and said it was the best bbq sauce they ever had! I will say it is a bit spicy, but that is A-OK with us!
- My grandson substituted the water with apple juice and added a little more cayenne pepper and garlic powder to spice up the flavor! Great sauce and easy to make!
- Last Note: Of course there are differences between marinades, mops, sops, finishing sauces, etc. Sauces are used throughout the barbecue and grilling process, but you need to be careful with sauces that contain a lot of sugar since they can burn at high temperatures.
Nutrition Facts : Calories 473.5, Fat 15.8, SaturatedFat 7, Cholesterol 27.1, Sodium 1549.7, Carbohydrate 80.2, Fiber 6.7, Sugar 69.9, Protein 6.3
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