Beach House Recipes

Food is a big part of the tradition of the beach house experience. This year, we all decided to share the recipes we made at the beach. And that is going to be impressive there was a lot of great food.

I decided to add my beach house recipes to the blog for your enjoyment. while I didn’t have that much time to cook, what with my cousin coming over and Fritz being the Grillmaster deluxe, but I am not complaining. I was relegated to the Sausemaster. The first sauce was based on a sauce the Ma Karrer had at a restaurant the day I arrived in

I tired it and decided I could do it better. I hope you enjoy these recipes!



Wherever you are today, I hope you’re not cooking up any trouble!



Don Bergquist – August 02, 2008 – Lakewood, Colorado, USA



Stained Glass Onion

Ingredients:

5 Large Red Bell Peppers

2 Large Vidalia Onions

1/2 tsp Salt (optional)

1 Cup Balsamic Vinegar

1/4 Cup Orange Marmalade

1 Cup Water

Method:

• Clean, core, and roughly chop the peppers.

• Peel and roughly chop the onions.

• Add to a large pot with the water (and the salt if desired).

• Bring the mixture to a boil and reduce to a simmer.

• Simmer covered loosely (just to prevent splatters) for a couple hours until the water is evaporated and the vegetables have reduced to a mush.

• Add the vinegar and continue to cook until the consistency of catsup.

• The sauce will be great on roast pork (if you can get my cousin, Sheila, to bring you some) or chicken.




Mustard Sauce

Ingredients:

1/2 Stick Butter

3 Tbsp Flour

3 Tbsp Brown Mustard

2 Cups Milk (Hot)




Method:

• Start by making a roux. (melt the butter in a saucepan and stir in the flour. Keep stirring until the flour begins to turn a nice blond color.)

• Stir in the mustard while the milk is heating in the microwave.

• Add the milk and whisk until smooth.




Makes about 2.5 Cups.




This makes a very good sauce for Brussels Sprouts or most other green vegetables.




Mornay Sauce

Ingredients:

1/2 Stick Butter

3 Tbsp Flour

2 Cups Milk

1 lb shredded sharp cheddar cheese

1 tsp Salt

1/4 tsp Nutmeg




Method:

• Start by making a roux. (melt the butter in a saucepan and stir in the flour. Keep stirring until the flour begins to turn a nice blond color.)

• Add the milk and whisk until smooth.

• Add the cheese and continue to stir until the cheese is melted in.

Makes about 1 quart.




This makes a very good sauce for Broccoli, Cauliflower, or other cooked vegetables.