Roasted Pecans or Walnuts

 12 oz pecans

Heat oven to 350. When ready pour 12 oz of pecans on a baking sheet and roast for 5 minutes; toss and roast for another 5 minutes. Remove from oven and transfer to a plate to cool.

 12 oz walnuts

Heat oven to 350. When ready pour 12 oz of walnuts on a baking sheet and roast for 6 minutes; toss and roast for another 6 minutes. Remove from oven and transfer to a plate to cool.  

Chimchurri

2 cups fresh Italian parsley leaves
3 cloves garlic
1/4 cup of good olive oil
2 tbsp red wine vinegar
cayenne pepper flakes or sauce
salt
pepper

Blend in food processor. Add ingredients to taste. Top anything.

Chili Oil

3/4 cup oil
2 star anise
1/2 of a small cinnamon stick
½ teaspoon Sichuan peppercorns
3 tablespoons crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon sugar

Place the pot over very low heat and let everything toast together slowly for 15 minutes. Take care not to burn the spices. Use a slotted spoon to remove the spices, and turn off the heat. Let the oil cool for about 5 minutes, and then add the chili flakes. Slowly toast these in the hot oil until very fragrant (it should almost smell like popcorn), and very red. Stir in the salt and sugar.

Ancho Chili Powder

Dried ancho chilies, seeded, stemmed, cut into 1 inch strips.

In a dry Dutch oven or cast iron skillet, roast chilies on stove top until fragrant with light whiffs of smoke. Remove & cool. Add to food processor slowly and process for a long time; 10  minutes total.

Enchilada Sauce

1/2 cup butter
1/2 cup all purpose flour
1 teaspoon ground black pepper
1.5 teaspoon salt
2 teaspoon garlic powder
2 teaspoon onion powder
4 teaspoons ground cumin
1 teaspoon ground oregano
2 tablespoon ancho chili powder
4 cups beef broth
2 tablespoon tomato paste

Heat butter in a medium size sauce pan over medium heat.
When melted, add flour gradually; stir to mix. Thick mixture. Cook for 1-2 minutes.
Add in the spices and tomato paste. Stir to form a thick paste. Cook for 1 minute.
Stir in the broth. Stir until smooth. Bring mixture to a simmer then reduce the heat.
Stir occasionally.
Step aside and let Lou create Her Enchiladas© or save for use as a base Tex-Mex sauce, whatever that means.

Beurre Maitre d’ Hotel

1/2 cup butter
1 tblsp lemon juice
2 cloves garlic minced
1/2 cup finely chopped parsley
lemon zest

Cream together. Start with butter alone and slowly add the rest in order.

Put on anything.

Horseradish Sour Cream

2 cups sour cream
juice of 1 lemon
2 small shallots; chopped
2 tablespoons fresh parsley; chopped
salt
pepper
1 teaspoon Dijon mustard
3 tablespoons "hot" cream horseradish

Mix.

Its a dip; its a sauce; no its both.

Prime Time Lou's Tartar Sauce

1/2 cup mayonaise
1/2 shallot, chopped fine
juice of 1/2 a lemon
fresh parsley, chopped fine
salt
pepper

Molho de Campanha

6 medium tomatoes coarsely chopped and seeded
1 medium white onion chopped fine
1 green or red bell pepper chopped
2 tbsp olive oil
white wine vinegar

red wine vinegar
salt
pepper

Mix tomatoes, white onion, bell pepper. Add enough vinegar to almost cover (1/2 of each) and olive oil. Salt and pepper to taste.