Skip to main content

10-10 Secret Southern Sauce

When we went to a wedding in Chapel Hill, we had a delicious ham. I sought out the hostess and asked for the recipe. Well, I had to meet the qualifications to receive it as it had been passed down through the family for over an hundred years. I had to be married and I had to promise to not give to anyone (in their family) that wasn't married. So I promised and hopefully no one from that family will ever see this blog. Later we had a discussion with Janene about when ketchup had been created. We looked it up and it is attributed to Heinz in 1876 from a similar Chinese sauce called cat sup. So it is likely an old recipe...

The original recipe is for a large piece of meat to feed many. Here is that recommendation.
Before baking your whole chicken, pork roast or ham, salt and pepper generously and cover. Bake at 325 degrees for an hour or more, depending on size. You can check it with a thermometer if you are unsure.
Then pour this sauce over the meat and allow to meat to rest before serving. Use the meat as a main course, sandwich filling, etc. You can freeze the extra (meat and sauce) for another time.

HOWEVER, more likely, you are wanting to just make a small portion so do the same with your portion, just reduce the oven time drastically and make a 1/2 or 1/4 portion of the sauce.

Secret Southern Sauce-
Mix together and bring to a boil:
1 c vinegar
1 c sugar
6 T ketchup
6 T prepared mustard
1-2 t red pepper flakes
Remove from heat and pour over hot cooked meat and allow to rest a few minutes before serving.

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more

Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...
Post a Comment
Read more