Mississippi Comeback Sauce Recipe

Mississippi Comeback Sauce

I was looking for a great sauce for my fried oysters.  I came upon this recipe that I had seen many times before and had never tried.  It looked amazingly good and easy to make, so I did.  I can only imagine how good it will be on French fries, tater tots, onion rings, sandwiches, pork. The possibilities are endless.

Ingredients

- 1 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Tabasco sauce
- 1/4 cup olive oil
- juice of one lemon

Chili Garlic Sauce is a Staple in My Kitchen

The chili garlic sauce by Huy Fong Foods is spicy but yet not overpowering heat and can be added to just about any recipe. It is a staple in my kitchen just like mayonnaise, ketchup, and mustard. I use it in stir fries, in noodles, and in just about any food that needs some added zip. It is spicy, but it is not so hot that you cannot taste the flavor of the food you are adding it to. I also like to substitute the chili garlic sauce in recipes calling for fresh red peppers or any kind of hot sauce. When trying for the first time try small amounts and increase the amount until you have the desired heat.

I have tried other chili garlic sauces that were too sour or too hot. The peppers and garlic are a perfect blend.

It stores easily in the refrigerator door and is very inexpensive. I have been able to find them in most grocery store chains, but I prefer to buy it in a specialty Asian food store it is much less expensive.

A Favorite Recipe of Mine Using Chili Garlic Sauce

Spicy Fish Sauce
2 Tablespoons shredded carrot
2 cloves of garlic - crushed
1 teaspoon chili garlic sauce
2 tablespoons sugar (divided)
2 tablespoons lemon or lime juice
1/4 cup rice vinegar
1/4 cup fish sauce
1/4 cup water


Directions:
1. Shred carrot and sprinkle with 1 teaspoon sugar, set aside.

2. mix the rest of the ingredients together. After the carrot has softened until limp add to the mixture.

Serve with egg rolls, spring rolls, grilled pork or chicken over rice.

Making Fresh Tahini Paste from Roasted Sesame Seeds

Tahini paste is a very versatile food and is used in a variety of dishes including hummus, used as sandwich spreads and in many soups. It is commonly used in Middle Eastern cooking. It is commonly served in sauces in Middle Eastern restaurants. To buy tahini in the grocery store can be quite expensive. Making your own tahini can be very cost effective. Sesame seeds can be bought in bulk in many grocery chains, Middle Eastern stores, Indian Stores, or online. You can check out my article on making Hummus.

By making your own tahini, you can control the freshness of the tahini. You can also reduce the roasting time to change the bitterness of the tahini (get it just the way you like it). Tahini can be made with white or black sesame seeds. You can make as much or little as you need, since the tahini will store in the refrigerator for up to 4 weeks.


What you need:
3-4 cups of sesame seeds
¼ -1/2 cup of olive oil
Baking sheets

If your sesame seeds are not already roasted, spread the sesame seeds out on a baking pan (for 4 cups of sesame seeds – two – 8 by 11 inch cake pans will work). Preheat oven to 350°F, place pans in oven for 10 minutes to lightly roast the sesame seed. Stir the seeds once at about 5 minutes and stir again when removed from the oven.

Pour the toasted sesame seeds into a high speed blender, pour in the ¼ cup olive oil and blend on high. Do not try this with your average blender. I use a Blendtec, but any very powerful blender should work. You might have to adjust the amount of olive oil.

• Can be spread on bread like peanut butter (although it doesn’t taste like peanut butter).
• Also great on vegetarian sandwiches as well as your cold cut sandwiches.
• Used in soups as a soup base
• Even used in sweet desserts
• Is becoming more common in European cuisine and found more often in American restaurants as well.