Best Fire And Ice Sauce Recipes

Fire and Ice Sauce image

Provided by nellie rickey

Time 25m

Number Of Ingredients 10

1 can(s) tomato sauce
1 c catsup
2 Tbsp apple cider vinegar
1 Tbsp garlic chile sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic minced
1/4 c brown sugar, firmly packed
1/4 c chopped cilantro
2 Tbsp concentrated orange juice

Steps:

1. Place all ingredients in a blender or food processor..blend well..( I used a stick blender and made it right in the sauce pan)
2. Heat in medium saucepan and simmer for five minutes.. Cool and store in fridge..use as a marinade..dipping sauce..ect

Red Chile Fire and Ice Sauce image

Provided by Sunny Anderson

Categories condiment

Time 20m

Yield 2 cups Prep Time: 30 minutes Cook Time: 3 minutes

Number Of Ingredients 6

4 cups water
4 ancho chiles (dried poblanos), stems and seeds removed
3 cloves garlic
2 tablespoons chile soaking water, or more as needed
1 1/2 cups sour cream
Kosher salt and freshly ground black pepper

Steps:

Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

Fire and Ice Oysters with Horseradish Sauce image

Provided by Hey Jude

Categories Sauces

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 dozen fresh oysters

Steps:

Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
Rinse and scrub the oysters with a stiff brush.
To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
Find the small opening between the shells near the hinge and pry open with an oyster knife.
Try to keep the juices in the shell.
Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
Using tongs, carefully remove the oysters from the grill.
Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.