TOMATO-ANCHOVY BUTTER

TOMATO-ANCHOVY BUTTER

Ingredients:--

(for red snapper, cod, steaks)

4 tablespoons butter

½ garlic clove, crushed

1 teaspoon tomato paste

3 tablespoons anchovy paste

paprika

Procedure:--

Cream all ingredients together, shape into a roll, wrap, and refrigerate. This can last for several months.

Caper Sauce

Caper Sauce
(for fish)

6 tablespoons butter

2 tablespoons flour

1 cup hot water

2 egg yolks (optional, but makes a richer sauce)

½ jar (2½-ounce jar) capers with caper vinegar

salt and pepper

In the top part of a double boiler, over boiling water, make a roux with 2 tablespoons of the butter and the flour; add hot water, and stir until smooth and creamy. Add beaten egg yolks slowly, having first warmed them with a little of the hot sauce. When well blended and thick, remove from heat and add remaining butter. Then add capers and vinegar. Taste to adjust seasonings. Use less of the caper vinegar for milder taste. Makes about 2 cups

HEINZ PREMIUM CHILLI SAUCE

HEINZ PREMIUM CHILLI SAUCE

The name of this tomato-based sauce belies its taste. There's not even a hint of spiciness here that someone might associate with chilli. Instead you get a sweet and sour sauce that’s got more tang than ketchup, and more chunks. And what are those chunks? According to the label they are dehydrated onions, so that’s exactly what well use in this formula. But be sure to get the kind that say dried minced onions, because dried chopped onions are too big. The recipe is a simple one since you just combine everything in a saucepan and simmer until done And if you cruise down to the Tidbits at the bottom of this recipe, I’ll show you a super-easy way to turn this saucy clone into a beautiful carbon copy of Heinz Seafood Cocktail Sauce.

1 cup tomato puree

1/3 cup light corn syrup

¼ cup white vinegar

2 teaspoons dried minced onion

2 teaspoons granulated sugar

1 teaspoon salt

1 teaspoon lemon juice

1/8 teaspoon garlic powder

Whisk together all the ingredients in a small saucepan and place it over medium-low heat. When the mixture begins to bubble, reduce the heat to low and simmer uncovered for 30 minutes. Cover and cool, then refrigerate until cold.

    MAKES 1 CUP.

Tidbits

You can easily bounce from this chili sauce into a clone of Heinz Seafood Cocktail Sauce by simply stirring in 2 teaspoons of prepared horseradish when the sauce has cooled. Cover and chill until needed.