Scrafford's Fruit Sauce
Red Wine, reconstituted fruits
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1-1/2 Cup dried fruit
1 Cup light red wine
Water
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Cover fruit with water and simmer for ~ 1 hour. Drain off liquid and set aside.
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Cover fruit with fresh water and simmer for another hour. Drain off liquid and combine with previous liquid.
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Press remaining liquid from fruit and combine with previous liquid. Discard fruit.
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Put combined liquids in pan and reduce to 1/2 or less, or to desired thickness.
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Cool and refrigerate.
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Emeril's Essence
Creole Seasoning
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2 1/2 Tpsp paprika
2 Tpsp salt
2 Tbsp garlic powder
1 Tpsp black pepper
1 Tpsp onion powder
1 Tpsp cayenne pepper
1 Tpsp dried oregano
1 Tpsp dried thyme
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Good Eats
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The program airs --
- Wednesdays at 10:00 a.m., 6:00 p.m. and 9:00 p.m.
- Saturdays at 6:30 a.m., 6:00 p.m. and 9:00 p.m.
- Sundays at 3:30 p.m. and 12:30 a.m.
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Lemoncello
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* Zest of 8 (or more) lemons
* .750 ltr bottle 100 proof vodka
* 5 or 6 ounces sugar
Combine vodka and lemon zest; let rest for 40 days,
agitating once every 5 days.
Add sugar; let rest for another 40 days,
agitating once every 5 days.
Keep in freezer.
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and find a way to add these two items:
http://www.chili.org/recipes.html
/food/cornbread.html