Sauces, Seasonings, Rubs, Dressings & Marinades

• Pit cherries. Use a drinking straw to force the pit out of the cherry easily.
  
  
• Dice cherries into 1/4″pieces (each cherry into about 8 pieces). Finely chop red onion and jalapeno. Combine all into a medium bowl.
• Zest and juice lime into bowl. Add salt and stir well to combine.  
  
• The salsas can be left as is, fairly rustic, or it can be made smoother using an immersion blender.
  
• Allow salsa to sit for at least 30 minutes before eating; it will keep well in the refrigerator for several days.
  

• Turn on oven to broil or set grill to high heat.
  
• Put whole poblano peppers, 1/2 of a yellow onion and garlic cloves – all unpeeled – in a dry cast iron skillet.
  
• When oven or grill is to temperature, add skillet with vegetables, and place peeled corn on the cob directly on rack. Turn peppers and corn as they begin to char. It will take about 5 minutes on each side. Remove garlic and set aside when it is softened slightly.
  
• When peppers are fully blackened, place in a bowl and cover with plastic wrap to seal well, or use a zip closing storage bag. Allow peppers to sit for at least 5 minutes as they continue to steam.
  
• Remove peppers from bowl and cut open. Remove skin, seeds and stem end, and chop pepper into small dice – about 1/2″. Remove peel from onion and garlic. Dice onion into 1/2″ dice, and chop garlic finely.
  
• Allow corn to char to your liking. In a large bowl, cut corn from the cob.

  If using frozen corn, allow to cook under broiler until is is uniformly darkened, and charred in areas. 
  
• Combine corn, peppers, onion and garlic, and sprinkle with olive oil, lime juice and salt. Mix well. This can be served immediately, but allowing the flavors to sit and blend makes it even better.
  

• Combine all ingredients in small bowl and whisk well. Serve immediately. Stir before serving as necessary.

• Chop Chipotle peppers finely.
  
• Combine all ingredients in saucepan.  Make sure to add about 1 teaspoon of adobo sauce. 
  
• Bring to a boil and let cook until the glaze is the desired consistency. 5 – 10 minutes is ideal. Don’t let the glaze get too thick – it will clump and not spread at all.
  

• Coarsely chop garlic and red onion in food processor or blender with kosher salt.
  
• Add remaining ingredients and puree. Store in refrigerator (for up to two weeks) but serve at room temperature.
  

• Melt butter in medium saucepan over medium heat with garlic. Allow butter and garlic to cook gently for a few minutes until fragrant.
• Add cream to butter and garlic, and continue to cook over medium heat until the mixture begins to foam, about 5 minutes.
• Remove pan from heat. Add all the Parmesan cheese to the pot and stir until melted. Taste for seasoning, and add fresh pepper and kosher salt to taste.
• Serve warm on pasta, vegetables or chicken.

• Combine buttermilk, mayo, ranch dressing powder and pepper in small bowl. Whisk well.
• Add green onions to ranch dressing and mix again. Refrigerate until serving. A few minutes for the ingredients to marry is preferred but not mandatory.
• Refrigerate unused portions.

• Combine softened cream cheese, prepared horseradish (include all liquid) and hot sauce to taste in the bowl of a food processor or immersion blender. We use about 5 heavy dashes then check for taste.
• Serve immediately, or refrigerate until use. Keeps well in the refrigerator for up to two weeks.

• Combine all seasonings in airtight container. Shake well to mix.
  
• Keeps well for up to 3 months in airtight container.
  

• Combine all spices in airtight container. Shake well to combine.
  
• Spice mixture keeps well for up to 3 months. 
  

• Combine all ingredients in airtight container and shake well to combine.
  
• Spice mixture keeps well in airtight container for up to 3 months.
  

Popcorn

• Heat oil in large, heavy dutch oven over medium high heat. Add three to 4 kernels, and lid pot.
  
• When kernels all pop, remove them from the hot pot and add the remaining popcorn. Cook, shaking pot frequently, until popping stops.
  

Spice Mix and Assembly

• While popcorn is cooking, melt butter. Combine sugar and spices in small bowl.
  
• Pour melted butter over prepared popcorn.  Sprinkle spice mixture over popcorn.
  

  Stir well and enjoy. 
  

• Combine all ingredients in mason jar and shake, shake, shake.
  

• Shred Cheese coarsely. The pre-shredded cheese has some additives that make this dressing a little thicker than it would be otherwise, so I'd recommend shredding it yourself. 
  
• Combine all ingredients in small bowl and mix well. Allow to sit at room temperature for half an hour or so for the ingredients to meld.
  

• Combine all ingredients and mix well. Refrigerate unused portions.