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The Kitchen Table

3 bottles of Cocktail Sauce

17 years ago

That's what I found hiding in the pantry when I was organizing it yesterday. No way I'm going to eat that much shrimp cocktail any time soon. (I could probably suck down a ton of fresh oysters, if I could get them up here, though...)

Deep fried shrimp and clams will be on the menu this week. What else can I do with these babies?

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Comments (3)

glenda_al
17 years ago

Use it as a sauce for the little weiners at partys. Mix with one jar of grape jelly. Let the hot dogs simmer.

It's also a great dipping sauce for chicken nuggets

Mix it into your meat mixture for meatballs or meatloaf.

If you like Bloody Mary, or Virgin Mary cocktails, I add a little cocktail sauce to mine to give it a little zing.

Cocktail sauce is often basically just a mix of ketchup (or tomato sauce and sweetener) and horseradish.

I often add a bit of horseradish to sloppy joes, taco meat, chile, bbq meats, and bean casseroles. I think I've added cocktail sauce to all of them at some time or another.

Coctail sauce can also be used in homemade salad dressings that call for ketchup. It will just have a bit more zip than usual.

Mix cocktail sauce with shreaded cheese, finely chopped onion and green pepper, and a bit of mayo and use as a filling for celery sticks, in dried beef roll-ups, as a spread on tea sandwiches, and in tortilla wraps that you slice into pinwheels for appetizers.

You can use cocktail sauce to make a great dip for
veggies and/or chips. Just add it to cream cheese
which has been brought to room temperature. You
may choose to add some finely chopped onion or
finely chopped dried beef, or both to make a heartier
dip or spread.

I've made a sauce for sweet and sour meatballs by melting together a bottle of chili sauce and one of grape jelly. Sounds weird, tastes great! I'll bet this would work, too., P.S. I like cocktail sauce on fish sticks.

You could put it on burgers in place of ketchup if you eat meat. Or use it to dip french fries in. I love it it with french fries. You can also use it as a dip for veggies.
lindyluwho
17 years ago
Crab dip
11 oz cream cheese
1 tsp worchershire sauce
1 tbsp finely chopped onion

Cream all ingredients until smooth.

Spread in 9 or 10 inch pie pan.
Top with Cross & Blackwell seafood sauce.
Sprinkle top with one can crab meat.
Chill serve with crackers. (triscuits are best.)

Simple and fantastic!!!
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I think the best info on fermenting and bottling hot sauces (for the layperson) comes from George Shirley on Google Groups rec.food.preserving. Properly fermented hot peppers mixed with a vinegar base will generally have a pH lower than 3.0. Think of sauerkraut or any other fermented product. George doesn't heat process his. He ferments and ages and once ready decants the sauce into sterilized jars which are then capped. The mixture is shelf-stable. I'm just not finding much on extension sites regarding fermented pepper sauces; generally this method seems to fall outside their purview. But George knows what he's doing. He's listed in rec.food.preserving's FAQ as one of their experts. I've linked to one of the threads in which he discusses how he ferments his peppers, but a search of "George Shirley" + "hot sauce" will yield quite a number of threads. Carol Here is a link that might be useful: George Shirley on Fermenting Chile Peppers
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Sometimes a company will put a tiny pinch of something into a recipe to make that product look unique. If pickles, cabbage, etc is listed below salt on the ingredients, they merely waved a piece of it over the vat; just enough to say that it is in there. Cocktail sauce is basically a "chili sauce" (chunky ketchup recipe) with horse radish added. The "spices" is probably just turmeric, and maybe some white pepper. The water, tomato paste, sugar, vinegar, and spice is merely the recipe for ketchup. Add horseradish, and you've got cocktail sauce. Wave some cabbage over it if it makes you feel better.
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Sorry I mostly don't cook to exact measurements, roundabout is the ingredients below. 12 hot peppers (more if you would like) sea salt (I don't measure, so to taste, if I had to guess it would be a teaspoon or slightly more usually no more than a tablespoon) 1/2 onion (try different verities to your taste) 2 garlic cloves 1/4 cup brown sugar 1/2 squeeze lime (you can juice a whole lime if you would like, I have) 1/2 cup vinegar (try different vinegars for your taste) then add more to how thick or thin you want the sauce to be. this usually makes two to two 1/2 Woozy bottles sometimes three if it's a thinner runny sauce. I tend to make my thicker than say Tabasco sauce. I use a blender so be careful when blending the sauce while it's hot, then put it back in the skillet and bring to a nice simmer/boil and bottle it up. I use cast iron on the grill, if indoors be prepaired to open windows and cough a lot depending on how hot the peppers you use are. feel free to add different items, some have added carrots, or fruit like pineapple. It's all to your liking and be creative.
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angelaid
Original Author
17 years ago
That crab dip looks scrumptious!
I like cocktail sauce on finger steaks too. Haven't made those in while. Should whip a batch up.

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