Giannis Cocktail Sauce Food

ULTIMATE COCKTAIL SAUCE

Steps:

• In a medium bowl, whisk together the ketchup, chile sauce, the prepared horseradish, the fresh horseradish, lemon juice, onion, and Worcestershire. Season with salt and pepper.
• Refrigerate until will chilled. The cocktail sauce will keep up to 3 days, tightly covered, in the refrigerator. It may separate, so give it a quick stir again before serving.

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

CLASSIC COCKTAIL SAUCE

Steps:

• Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.

PERFECT COCKTAIL SAUCE

Steps:

• Whisk the ketchup, chili sauce, horseradish, brown sugar, lemon juice, hot sauce, garlic salt, and onion powder together in a bowl until the sugar has dissolved; cover. Refrigerate at least 1 hour before serving.

GIANNI'S GARLIC BREAD WITH GORGONZOLA SAUCE

Steps:

• For sauce:.
• Bring stock and milk to simmer in small saucepan.
• Melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown.
• Gradually whisk in stock mixture.
• Increase heat to medium and bring sauce to boil, stirring constantly.
• Reduce heat to low and cook until thickened, stirring frequently, about 8 minutes.
• Add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes.
• Add gorgonzola and parmesan and stir until smooth.
• Season with salt and pepper.
• (Can be prepared 1 day ahead. Press plastic onto surface of sauce to prevent skin from forming. Cool,cover and refrigerate.).
• For Bread:.
• Trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat.
• Set on baking sheet.
• Heat oil in small saucepan over low heat.
• Add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper.
• Stir until heated through.
• Brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes.
• Fold bread back into loaf shape; cut diagonally into 2-inch-wide slices.
• Rewarm sauce over low heat, stirring constantly.
• Pour onto heated platter and top with bread slices.
• Sprinkle with remaining 1 tablespoon parsley and serve immediately.