Andouille In Barbecue Sauce


4 c Onions, finely chopped
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 tb Garlic, finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 tb Cayenne pepper
3 ts Salt, to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.

Makes about 3/4 gallon.

This will keep in the refrigerator for weeks.

Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.

Heat well on stove or in a chafing dish.

Serve with small pieces of French bread or use toothpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille."

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Tzatziki Sauce I

1 1/2 cups strained yogurt
2 medium cucumbers
4 large garlic cloves (or more)
4 tablespoons plive oil
A little vinegar
Salt

Grate the (peeled) cucumber or chop finely. Salt it, and squeeze out and discard the liquid. Add to it the peeled (minced or grated) minced garlic, the vinegar, yogurt and stir the mixture. Finally, add the oil. If you want, sprinkle with paprika and garnish with olives.

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Tzatziki Sauce II

1 Pint plain yogurt
1 unpeeled cucumber -- chopped fine
1 Clove garlic -- crushed
1/2 Cup olive oil
Juice of 1/2 lemon
1 Teaspoon salt
Parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice and salt. Blend well with fork. Top with parsley. Refrigerate.

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Zip Sauce

This is a mimicked recipe for a steak made at a popular restaurant in Detroit, Michigan. It's called Zip Sauce and they pour it on broiled prime filets. I pour it over regular old steaks that have come off the grill.

1 pkg. Knorr Au Jus Gravy mix
1 stick unsalted butter
Maggi seasoning

Prepare the gravy mix using half of the water called for in the directions and put in a bowl. Stir in a couple of dashes Maggi seasoning. Melt butter and add to mixture. The butter will stay seperate from the rest of the mixture. Spoon over prepared steaks.

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Peanut Butter Sauce

3/4 c light corn syrup
2 Tbsp water
1/3 c smooth peanut butter
1 Tbsp butter or margarine
1/3 c heavy cream
1 tsp vanilla

Mix corn syrup and water in small saucepan. Bring to a boil and then reduce heat and simmer uncovered for 6 minutes or until syrupy. Whisk in peanut butter. This may look curdled but will smooth out. Remove from heat, add butter and stir until melted. Stir in cream and vanilla and mix well. Serve cold. Will keep refrigerated up to two weeks.

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Whiskey Sauce

3 eggs
1 c. (2 sticks) butter, melted and still warm
1/2 c. granulated sugar
1 1/2 tsp. bourbon whiskey

Using a mixer, whip the eggs at high speed until soft form. Reduce the mixer to low speed and slowly add the melted butter. Add the sugar slowly and mix until cool, then add the whiskey. Blend thoroughly. Yields: about 2 cups.

NOTE: Whiskey sauce can be stored, covered, at room temperature for 3 to 4 days.

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