Eva’s Chocolate Sauce
1 cup superfine granulated sugar
1 cup water
4 - oz. semi-sweet chocolate chips, chopped
4 - oz. unsweetened chocolate, chopped
1/4 cup red wine
1/2 cup unsalted butter
4 Tbs heavy whipping cream
Bring sugar and water to boil in a small saucepan. Cover and simmer 5 minutes. Remove from heat, uncover, and cool to room temperature.
Melt the chocolate, butter, and cream over a double boiler with hot, not boiling, water. When chocolate is melted, slowly whisk in sugar syrup. Whisk in wine. If not using immediately store in fridge. Serve warm. Spread on. Lick off.
Eva’s Salted Maple-Caramel Sauce
1 cup sugar
6 Tbs unsalted butter
1/2 cup heavy whipping cream
1/4 cup dark maple syrup
1 Tbs. white balsamic vinegar
Sea salt
Heat sugar in a heavy, thick, deep pan over medium heat, stirring with a wooden spoon or whisk as sugar melts. When the sugar is amber-colored, immediately add butter and stir until butter is melted. When butter is melted, remove from heat and whisk in cream, maple syrup and balsamic vinegar. Pour into a jar and let cool until lukewarm. If not using immediately, store in fridge. Serve warm and sprinkle on a little sea salt. Spread on. Lick off.
Eva’s Wet Sauce
1 cup tomato sauce
1 small can tomato paste
1/2 cup dark balsamic vinegar
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup Worcestershire sauce
1/4 cup soy sauce (or Ponzu)
1 tsp. granulated garlic
1 tsp. Kosher salt
1 tsp. fresh ground black pepper
1 tsp. smoked paprika
2 tsp. Tobasco
Whisk together and store in fridge. Use as a marinade, cooking sauce or dipping sauce.
Eva’s Rub
1/2 cup light brown sugar
1 tsp. coriander
2 Tbs. cumin
2 Tbs. ancho chili powder
1 Tbs. paprika
1 Tbs. garlic powder
1 Tbs. onion powder
1/2 tsp. dry mustard
1 tsp. fresh ground black pepper
1/4 tsp. cayenne
few pinches dried lime zest
pinch allspice
1 tsp. Kosher salt
Mix together and store in a jar in the fridge. Rub on meat 24 hours in advance of cooking or smoking.
Eva’s Wholegrain Granola
8 cups rolled oats
4 cups rolled wheat flakes
2 tsp. Kosher salt
4 tsp. cinnamon
2 14-oz. packages sweetened flaked coconut
1 cup sliced almonds
2 cups walnut halves
2 cups pecans
2 cups dried fruit
1/2 cup canola oil
2 14 oz. cans sweetened condensed milk
Mix the above ingredients together (except the fruit)- you may need to use your hands. Line 3-4 large baking sheets with aluminum foil or parchment paper and spray with nonstick cooking spray. Spread the granola in an even layer on each sheet. Place no more than 2 baking sheets of granola in the oven at a time in a preheated 300 degree oven. Bake for approximately 1 hour, stirring every 15 minutes. Granola should be light brown and toasty. Let cool until you can handle it. Break it into a bowl and toss in dried fruit. (Dried strawberries are especially nice.)
Eva’s Extremely Wet Cornbread
1 1/2 cups unbleached flour
1 3/4 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. salt
1/2 cup light brown sugar
2 large eggs
1 cup buttermilk
1 can creamed corn
1 small can green chilies
1 stick melted unsalted butter
Mix the dry ingredients together and set aside. Beat the eggs and sugar, add the buttermilk and mix well. Stir in the creamed corn and the chilies. Add dry ingredients. Stir in the melted butter. Mix until just mixed together, do not over mix. Pour into a greased 9″ x 13″ pan. Bake at 350 degrees for 25-30 minutes. The cornbread will be very moist.
Eva’s Salmon Candy
2-3 pounds wild salmon or half a salmon
1 tsp. cracked black pepper
1/2 cup soy sauce
1/4 cup water
2 heaping Tbs. brown sugar
1 cup dark maple syrup - the cheapest kind works best
1 Tbs. red pepper flakes
1 tsp. Kosher salt
Few shakes of Tobasco
Remove skin and bones. Slice salmon into 1/4 inch thick slices or chunks. Mix remaining ingredients together and whisk until smooth. Pour into a large zipper bag. Add salmon. Make sure the bag is sealed and shake around so all salmon is coated with the marinade. Leave bag in fridge 24-48 hours. Turn bag around every once in a while. Set up food dryer. Arrange salmon on dryer shelves and dry until well-done and chewy, 2-6 hours depending upon your dryer. Store in a plastic bag or a jar in the fridge.