Condiments – Sauces – and Dips – Oh My!

Condiments - Sauces - and Dips - Oh My!

Supermarket-Condiments-Aisle

Image Credit: Fooducate

Depending on what you are going to eat, no meal is complete without condiments, sauces and dips.

You could become easily over whelmed as you stroll your shopping cart down the condiments, sauces, and dips aisles of your favorite grocery store, as there are so many choices.

Even on Pinterest, Instagram, and other social networks you can find amazing, delectable and tasty-looking condiments, sauces and dips that you can create on your own to enhance your meals.

In the United States alone, the production of marketed condiments was valued at 5.6 billion dollars (USA) in 2010 and was estimated to grow to 7 billion dollars (USA) by 2015. 

Condiments are the second largest bought specialty food with the first being cheese.

What Is A Condiment

A condiment includes a spice, herb, salt, pepper, and sauce. The word “condiment” was coined from the Latin word condimentum, which means spice, seasoning, or sauce. The Latin word condere, also means, to preserve, pickle, or season.

The preparation of a particular condiment is added to food to render a distinct flavor, and/or to intensify a culinary dishes flavor. The term originally described food items like pickles, tarter sauce, mustard, ketchup, or Tabasco sauce, but has shifted meaning over time.

Link here to check out a List Of Condiments referred to on Wikipedia.

What Are Sauces and Dips

ranch dip with vegtables, tomatoes and crusted bread

Ranch Dressing or Buttermilk Dressing Dip With Vegetables, Tomatoes and Crusted Bread

Sauces are a liquid plus some sort of thickening agent along with other flavoring ingredients served with food, usually savory dishes, to add moistness and flavor.

About Food says there are 5 Mother Sauces, and they include…

  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce
  • Hollandaise Sauce
  • Classic Tomate Sauce

About Food explains that the term “mother sauce” in culinary arts, refers to any one of the five basic sauces just mentioned, which are the starting points for making various secondary sauces. They say that they are called “mother sauces,” as each sauce is like the head of its own unique family of sauces.

types of Mexican SalsasSalsa is the Italian and Spanish word for sauce, and in English speaking countries salsa usually refers to the sauces typical of Mexico’s cuisine, referred to as salsa picante, particularly those used as dips.

Salsas are most often prepared with a tomato-based sauce or dip which is heterogeneous or diverse in character, as it can include the addition of onions, chilies, beans, cilantro, corn, and assorted spices that are customarily piquant, ranging from mild to very hot.

Salsas can be runny or thick. Both types of salsas are also used as dipping sauces, such as platters that are prepared with corn chips, beans, sour cream, and salsa.

guacamole dip and corn chips

Guacamole With Corn Chips

Dips are a thick food item, for dipping other finger foods into.

Dips are usually dairy based, like a buttermilk based dip, or a sour cream or cream cheese based dip, as well as tomato based.

You can even mix a salsa with sour cream to form a dip.

Dips can be thick or a liquid, and they can include a spinach dip, fruit dip, like guacamole, or a pizza dip, such as a tomato sauce based dip, or a garlic sauce.

Creative Condiments – Sauces – and Dips

Add coconut to your curry sauce. This gives it a more south-east Asian flavor. Just sauté some onions, ginger, curry powder, and sugar. Add some coconut milk and allow to simmer. Season with salt and pepper.

Add fresh, frozen, or peach preserves  and spices to a favorite barbecue sauce. Mix in some peach preserves, a little sriracha, and your favorite barbecue sauce, and turn some yum into a wow in an instant.

You can create a great slider sauce or marinade for grilling meats by using Dijon mustard, key lime juice, Himalayan salt and pepper.

Here are some great Condiments – Sauces – and Dips prepared here at Splendid Recipes and More…

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Quick and Easy BBQ Recipes The Whole Family Will Love

Quick and Easy BBQ Recipes The Whole Family Will Love

Quick and Easy BBQ Recipes The Whole Family Will Love

Just hearing the word barbecue can make one think of a social gathering about to take place, either in your backyard, in the mountains, at the beach, at a friends place, or at the park. Where there is a barbecue, there is always food served.

friends make barbecueBarbecuing is most always outdoors, and either in the late afternoon or evening, and most of the time on a Saturday or Sunday afternoon.

Have you ever wondered about the term BBQ or barbecued? Well, this term is used in two ways, as an adjective that refers to this method of  cooking the food, and secondly used as a verb for the act of cooking the food.

Barbecuing food is cooked either using wood chips, charcoal, or propane gas, and there are many different regional variations depending where you are at in the world.

History Of Barbecuing

Most literature on the history of barbecuing points to Haiti as the origin. Some historians on barbecuing write that when the Spaniards who arrived after Columbus (who landed in North America in 1492) a few years later, found the Haitian people roasting animal meat over a raised wooden framework. The fire was built underneath, and the flames and smoke would rise and envelop the meat.

It is also written that Spanish explorers, Gonzalo Fernández De Oviedo y Valdés, were the first to use the word “barbecoa” in print in Spain in 1526. Barbecoa is the Spanish word for Barbecue in English.

As we noted earlier, barbecuing is used as a verb, and the Oxford English Dictionary cites the first recorded use of the word in the English language as a verb in 1661.

BBQ as a Sport

Barbecuing really isn’t a sport, but it is has permeated all of society and is a tradition in much of the world. There are BBQ competitions held yearsly, and almost all competition grillers use charcoal, most often in large, custom designed brick or steel grills.

Barbecue competitions are held in just about every state in the United States during the warmer months, from April through September. These competitive events feature competitions between teams of cooks and are divided into separate competitions, best BBQ pork, beef, chicken, and including the best barbecue sauces.

Here at Splendid Recipes and More, we are not competitive when it comes to barbecuing, we are just happy that the method was ever invited.

Here are some very simple and easy recipes for barbecuing beef and chicken.

The first one is -Mediterranean BBQ Chicken

basting and BBQ the chicken

To a small boil add about 1/4 cup extra virgin olive oil and about 1/8 cup Mirin (a sweet rice cooking wine).

To the bowl add:

1/2 teaspoon himalayan salt

1 teaspoon dried minced garlic

1 teaspoon Italian seasoning

1 teaspoon dried oregano leaves

Mix spices, mirin, and oil until well incorporated.

Place 1 pound of chicken breasts (about 4) onto a heated foil prepared barbecue (your choice to use wood chips, charcoal or propane).

Next bast each chicken breast with spice mixture, turn breasts and bast the other side. Turn chicken about every 6 to 8 minutes so meat cooks evenly. No need to bast continuously, as the foil protects the meat juices and spices from falling through the grill.

foil tented vegetables on a barbecue

We also have a foil tent of mixed vegetables (you can use what ever type of vegetable you like), this is a great way to utilize the heat from the barbeque without using your kitchen stove top, and possibly warming the house up on a hot day.

mixing in spices and oil

We added about 2 or 3 tablespoons of avocado oil with 1 teaspoon of garlic lemon seasoning, that we purchased at the Whole Foods Market. Cook vegetables until done.

vegetables are being kept warm while meat finishes barbecuing

If the vegetables do finish before the meat is cooked, just leave them in their foiled tent and place them into a cover dish to keep them warm.

Mediterranean BBQ Chicken and a side of Garlic Lemon Vegetables

When everything is cooked and ready to eat…

Plated Mediterranean BBQ Chicken and a side of Garlic Lemon Vegetables and a salad

just plate and enjoy.

Now for our second simple and easy barbecue recipe – BBQ Beef and Sweet Pepper Fajitas –

meat and sweet peppers prepared

Prepare 1 or 2 pounds of carne para asar or carne asada, as it is called in Spanish. It is thin (very thin, less than 1/4 inch thick) cuts of sirloin, which can be found in most meat markets or the meat section of your favorit market to shop for food. Prepare the meat by cutting away any fat, and cutting meat into 1 and half inch long strips by about 1 inch wide. Seed about 7 or 8 sweet mini peppers (use yellow, orange, and red), cut them into strips about 1/2 inch wide.

spices that can be used for making fajitas

Now for the seasoning we had two choices in our spice cupboard. A Mayan Coffee Rub, and a Caribbean Rub, both purchased at the whole foods Market. We used the Caribbean Rub, and how fitting considering the history of barbequing started in Haiti, which is in the Caribbean.

Place 1 tablespoon of Caribbean rub spices into a large mixing bowl with 1/4 cup avocado oil, and a small amount of balsamic vinegar (about 1/2 teaspoon). Mix the liquids and spices together.

adding meat and peppers to oil spice mix

Next add the meat and sweet peppers and mix till well coated. Let set, and fire up the barbeque. Line a piece of tin foil to fit your grill.

Barbecuing Beef strips and Sweet Peppers

When the barbeque is heated, add the meat mixture and cook until done, turning about every 5 or 8 minutes.

BBQ Beef and Sweet Pepper Fajitas

When the meat mix is cooked remove to a platter and serve.

juices of cooked meat and peppers

Because we foil lined the grill, look at the juices that did not trip through. After placing cooked meat mixture onto a platter, pour those juices over the -BBQ Beef and Sweet Pepper Fajitas –

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