Horseradish is certainly not limited to prime rib, as evidenced by this recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold. Use it heated over eggs, steak, and vegetables, or cold as a sandwich spread, or a dip for chips or veggies.

Ingredients

• 1 large very ripe avocado
• ½ cup sour cream
• 2 tablespoons ATOMIC HORSERADISH
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice, fresh preferred
• 1 teaspoon salt (optional)

Instructions

Place all the ingredients in a bowl and blend until the mixture is very creamy.

Serve either hot or cold.

Here is a classic chile sauce from one of the hottest regions–foodwise–in China. It can be used in stir-fry dishes, added to soups, or sprinkled over rice.

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, peeled and finely chopped
• 1-inch piece fresh ginger, peeled and finely chopped
• 1 small onion, peeled and finely chopped
• 6 fresh red chiles, such as jalapeños, seeds and stems removed, finely chopped
• 1/4 cup Chinese red rice vinegar
• 1 tablespoon sugar
• 2 tablespoons tomato ketchup
• 2 tablespoons Chinese yellow rice wine
• 2 teaspoons salt
• Water as needed

Instructions

Heat the oil in a wok or frying pan, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and stir-fry for another minute.

Add the chiles and the vinegar and simmer for 10 minutes, adding water if it gets too dry.

Add the remaining ingredients except the water and simmer for 5 more minutes.

Remove from the heat and allow to cool. Transfer the mixture to a food processor or blender and process to a fine puree, adding water as necessary to achieve the desired consistency.

Place the sauce in bottles and refrigerate.

Edyth James of Saffron’s Restaurant grew up in Jamaica, and here she treats us to a traditional recipe from the Caribbean. This jerk sauce can be used as a marinade, dressing or sauce on many different dishes. Try experimenting with different meats. You can also use this jerk sauce as a marinade for chicken to be cooked on an open grill.

Ingredients

• 2 1/2 Scotch bonnet peppers, coarsely chopped

• 1 medium onion, coarsely chopped

• 2 bunches chives or scallions, trimmed to remove the roots, and coarsely chopped

• 1 cup freshly chopped flat-lear parsley

• 4 cloves garlic, coarsely chopped

• 1 tablespoon finely chopped fresh ginger

• 3 tablespoons salt, or to taste

• 2 tablespoons chopped fresh thyme

• 2 tablespoons ground allspice

• 1/2 teaspoon freshly grated nutmeg

• 1 teaspoon freshly ground black pepper

• 1/4 teaspoon freshly ground cinnamon

• 1/8 teaspoon freshly ground cloves

• 1/4 cup fresh lime juice or distilled white vinegar

• 3 tablespoons dark soy sauce

• 2 tablespoons vegetable oil

• 1 tablespoon brown sugar

• 2 tablespoons water, or as needed

Instructions

Combine the peppers, onion, chive or scallions, parsley, and garlic in a food processor and puree to a coarse paste.

Work in the ginger, salt, thyme, allspice, nutmeg, black pepper, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar.

Add more soy sauce and salt, as needed, to taste. Add water to reach a thick but pourable consistency.

This recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.

Ingredients

• 1 tomato, peeled, seeded, and chopped

• 1 1/2 cups chicken stock

• 1 tablespoon minced garlic

• 1 tablespoon Lea & Perrin Sauce

• 2 tablespoons Louisiana-style hot Sauce

• 1 tablespoon Seasoning Salt

• White roux

Instructions

Combine all of the ingredients in a sauce pan and simmer for ten minutes to combine the flavors. Thicken the sauce with the roux.