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    Home-Made with Oscar Peterson

    This is a special edition of Home-Made as this time around we feature a recipe from the great Oscar Peterson!

    From his website:

    "Those who have read A Jazz Odyssey, Oscar Peterson's autobiography, will know how much he enjoyed fine food. He wrote about some of his favorite restaurants around the world and the wonderful meals he enjoyed. You will also, no doubt, be aware of the great influence of Norman “The Gourmand” Granz.

    What you might not know is that Oscar was himself a marvelous cook. His natural curiosity and enthusiasm for wonderful meals, not to mention his obvious gift for improvisation in all forms, led to many creative exploits in the kitchen at home."

    The following is Oscar's recipe for seafood sauce.

    OSCAR'S CRAB SAUCE

    Start saucepan with a tablespoon of olive oil.

    Add 1 - 2 teaspoons each of basil and dill to the warm oil. Continue stirring as you add _ teaspoon of onion salt, _ teaspoon garlic powder and some freshly ground pepper.

    Stir continuously on medium heat as seasonings blend together.

    Reduce heat to low and add 2 teaspoons Worcestershire sauce and 2 tablespoons chili sauce.

    Add another tablespoon (or two, to taste) of ketchup. Continue stirring over low heat.

    Now add 2 -3 tablespoons of salad cream dressing and then carefully stir in about 3 tablespoons of coffee cream (or heavy cream). Keep heat LOW so that this doesn't burn.

    In a small bowl mix _ cup of brown sugar and 1 teaspoon of Dijon mustard. Add a teaspoon of vinegar and still until smooth. Slowly add this to the simmering sauce. Add more cream or chili sauce as needed for color and taste. Simmer until sauce is thoroughly heated and becomes a rich, orangy color.

    Add seafood of your choice to the sauce. When seafood is cooked, serve over hot rice, accompanied with steamed peas.



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