1/4   cup soy sauce

1/4   cup water

2     teaspoons mustard, oriental – found in Asian section in store

2     teaspoons heavy cream

1/2   teaspoon garlic powder

Combine all ingredients in a small bowl, mix until well combined.  Chill before serving.

 1/2 cup orange marmalade

 2 teaspoons stone-ground mustard, (with whole grain mustard seed)

 1 teaspoon prepared horseradish

 dash salt

 

Mix all ingredients.  Keep refrigerated. 

 2  Servings

4 turkey wings

2 onions, medium, peeled and quartered

8 cups chicken broth

3/4 cup carrots, chopped

1/2 teaspoon dried thyme

3/4   cup flour 

2 tablespoons butter

1/2 teaspoon fresh ground black pepper

Heat oven to 400º.  Have ready a large roasting pan, a 5-6 qt pot and a 3 qt saucepan.  Put wings in a single layer in roasting pan; scatter onions on top.  Roast 1 1/4 hours or until wings are browned.  Put wings and onions in pot.  Add 1 cup water to roasting pan; stir to scrape up any brown bits on bottom.  Add to pot.  Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme.  Bring to a boil, reduce heat and simmer uncovered, 1 1/2 hrs.  Remove wings.  When cool, pull off skin and meat.  Discard skin; save meat for another use.  Strain broth into saucepan, pressing vegetables to extract liquid.  Discard vegetables; skim fat off broth.  (If time permits, refrigerate overnight so fat that rises to the top solidifies and can be easily removed.)

Whisk flour into remaining 2 cups broth until well blended and smooth.  Bring broth in saucepan to a gentle boil.  Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste.  Stir in butter and pepper.

*Note – On Thanksgiving, after the turkey is cooked and removed from roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.

32  Servings

10 lb. can catsup

10 lb. tomato puree

1 liter water

3 C. white vinegar

3 C. molasses

36 bay leaves

7 habanero peppers cut in half with seeds removed

1 1/2 lb. dark brown sugar

1/2 C. tamarind paste (available at Mexican or Indian specialty stores)

5 lb. diced tomatoes

1 C. finely chopped garlic

24 whole cloves

3 medium onions, diced and caramelized

3 tsp. spiced smoked salt

2 tsp. white pepper

1 1/2 tsp. cayenne pepper

3 C. Jack Daniels whiskey

  

Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.

Makes 1 1/2 gallons of sauce.