Best Mansion On Turtle Creek Mop Sauce Recipes

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MANSION ON TURTLE CREEK MOP SAUCE



Mansion on Turtle Creek Mop Sauce image

When Chef Dean Fearing was Executive Chef at the Mansion on Turtle Creek in Dallas, Texas he showed this recipe on a local television show. This sauce can be used as a BBQ mop sauce but the one he showed that I used was pan searing Beef Filets in this sauce just until desired doneness. I did make a couple of adjustments. The original recipes called for 1 cup malt vinegar which you will see I tweaked. Also, instead of the thyme I used parsley and added grated garlic to taste. This is truly wonderful but you must use Shiner Bock beer. I thought I lost this recipe and it is no longer posted. Just found it and putting it here for safe keeping.

Provided by Kathies Kafe

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (12 ounce) bock beer (Shiner)
2 teaspoons Dijon mustard
1 1/2 cups molasses
1 teaspoon Tabasco sauce
1/2 cup balsamic vinegar
1/2 cup cider vinegar
1 teaspoon cracked black pepper
1 tablespoon Worcestershire sauce
1 teaspoon sage (chopped)
2 teaspoons chili powder
salt (to taste)

Steps:

  • In medium bowl add all ingredients and stir to combine.
  • Brush over any item being grilled.
  • Or pan fry meat in this sauce added. Do not cook at a high temperature as you don't want the sauce to burn.

Nutrition Facts : Calories 419.9, Fat 0.5, SaturatedFat 0.1, Sodium 142.1, Carbohydrate 99.9, Fiber 0.7, Sugar 70.8, Protein 0.7

THE MANSION'S TORTILLA SOUP



The Mansion's Tortilla Soup image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 17

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup Cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Steps:

  • Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
  • Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
  • Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

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