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| Sauce Recipes | ||
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This recipe calls for cider vinegar but I have used champagne vinegar as a substituted.
4 Tablespoons dry mustard
3/4 cup cider vinegar
3 Tablespoons sugar
2 Tablespoons olive oil
2 eggs, whipped
Mix thoroughly mustard and sugar. Add eggs slowly. Bring vinegar
almost to a boil. Put
vinegar into mustard mixture; return to heat until
thickened. Add olive oil when cool.
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Colorado River Red
Chile Sauce
2 oz. dried New Mexico chiles
3 cups water
¼ cup chopped green onion, finely chopped
½ tsp. dried oregano, crumbled
¼ tsp. cumin powder
1 clove garlic, pressed
salt to taste
Break off stems and crack the chile pods; shake out seeds. Rinse
pods and towel or drain dry.
Cover and soak the cleaned pods with 3 cups
of boiling water, cover, and set aside overnight.
The next day, puree in
the food processor for 1 ½ minutes and push through a sieve. Resulting
puree should be the consistence of tomato sauce. Add the remaining
ingredients and transfer to
a saucepan. Bring to a boil, stirring constantly
and reduce heat to a simmer. Simmer for 10 minutes.
Store in refrigerator
for at least 24 hours before using. Add to meat filling for tacos and
burritos
or
to beans for meatless Tex-Mex dishes. Spread on corn tortilla chips
and top with melted cheese for
nachos. Add to chili, soups or stews to
liven up the flavor.
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Roasted Pepper Sauce
Roasted pepper sauce is very much alive in the culinary circles.
The best peppers to use are colored
ones...if for no other reason than
effect. Yellow, orange, or red are good. First you have to roast them.
You can do this on the grill, or under your broiler. First core and
seed
your peppers. Char the skin side
of your pepper until it starts to burn
and blister. Place in paper bag or a covered bowl to cool. this
makes peeling
easier. you can cheat and use canned pimentos if roasting your
own is a problem.
Cut into small pieces and puree.
6 medium peppers
2 cloves garlic
1 medium onion diced
1 T fresh basil
salt and ground pepper to taste
Saute your onions, garlic and seasonings in a small amount of
olive
oil. when onions are translucent
add and puree with peppers. Thats all
there is to it. Be brave and add a hot pepper or a more exotic
pepper for
a fancier affair.
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EASY PESTO
Yield: 1 servings
1 c Chopped basil leaves,
Cleaned and dried
3 Cloves garlic
½ c Pine nuts or walnuts
½ c Parmesan cheese, grated
½ c Good quality olive oil
In a blender, combine basil, garlic, nuts, and cheese.
Slowly
add oil while blender is running.
Makes about 1 ½ cups.
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Gorgonzola
and Fresh Thyme Sauce for Pasta
Yield: 2 servings
1 ½ c Heavy or whipping cream
6 oz Aged gorgonzola cheese,
Crumbled
1 ts Fresh thyme OR
½ ts Dried thyme
3 Generous grates nutmeg OR
1/8 ts Ground nutmeg
Salt
White pepper
Hot cooked pasta
Stir together cream, cheese, thyme, and nutmeg in a large
skillet.
Cook gently over medium
heat until mixture reduces by one-fourth. Add salt
and pepper to taste. Toss with pasta to
coat well. Serve with extra nutmeg,
if desired.
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Sun-dried
Tomato & Basil pasta sauce/dressing
Yield: 1 servings
10 Basil leaves, fresh, large
2 Garlic clove, large
4 Sun-dried tomatoes,
Large, oil-packed
6 tb Olive oil
¼ c Balsamic vinegar, OR
Red wine vinegar
1 ts Salt
½ ts Sugar
¼ ts Red pepper flakes, dried
Insert steel knife in food processor. Place basil in work bowl.
With
machine running, drop
garlic through feed tube and mince. Scrape down sides
of bowl. Add drained sun-dried
tomatoes and process until finely chopped,
scraping down bowl as needed. Add olive oil,
vinegar, salt, sugar and red
pepper flakes. Process until tomatoes are pureed, about
1 ½ minutes.
(Can be prepared 6 hours ahead. Transfer to small bowl.
Cover and let stand
at room temperature. Re-whisk before
using if necessary.)
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SORREL-CHIVE HERB
PASTE (Pesto)
1 c Sorrel
4 tb Finely minced shallots
4 tb Pine nuts, ground
3 tb Chopped parsley
3 tb Chopped chives
Grated peel of 4 oranges
¼ Red onion, chopped
1 tb Dry mustard
1 ts Salt
1 ts Black pepper
Pinch cayenne
3/4 c Olive oil
Wash the sorrel and dry it well, by hand or in a salad spinner.
Chop
the sorrel coarsely,
and again squeeze away any liquid. Blend the
sorrel, shallots, pine nuts, parsley, chives,
orange peel
and onion in a food processor or blender. (If using a blender, make
sure these
ingredients are already finely chopped.) Add dry mustard,
salt, pepper and cayenne, and
mix again. SLOWLY
drizzle in the oil while the blade is moving. Transfer to tempered
glass
jars and store in refrigerator (for up to 8 to 10 weeks) or in the
freezer for up to a year.
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THYME-LEMON ZEST HERB
PASTE
4 tb Chopped shallots (about 4 shallots)
3 tb Ground almonds (about 24 almonds)
Grated peel of 4 lemons
2 tb Fresh thyme (heaping)
2 tb Chopped parsley
1 tb Chopped shives
3/4 ts Salt
½ ts Ground white pepper
3/4 c Olive oil
In a food processor or blender, blend the shallots, almonds,
lemon
peel, thyme, parsley and chives.
Mix in the salt and white pepper. SLOWLY drizzle in the oil while
the blade is turning. Transfer to
tempered glass jars and store in the
refrigerator (8-10 weeks) or freezer for a year.
NOTE: You may wish to include up to 4 T. minced garlic in step 1.
This goes well in tomato-based sauces.
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MARINARA SAUCE 3
¼ c Extra-virgin olive oil
2 sm Garlic cloves, minced OR
Crushed and peeled*
2 ½ lb Plum tomatoes, peeled,
Seeded and finely chopped
OR one 35-oz. can and one
14-oz. can of Italian plum
Tomatoes, lightly drained
And finely chopped
¼ ts Salt
½ ts Pepper
2 tb Shredded fresh basil
In a medium nonreactive skillet, heat the oil over moderately low
heat. Add the garlic and cook,
stirring, until golden, about 4 minutes.
Discard the garlic if desired.
Add the tomatoes, salt and pepper. Cook, stirring occasionally,
until
thickened, about 30 minutes.
Soft bits of tomato will remain, and the sauce
should be thick enough to hold its shape on a spoon.
(The sauce can be
made ahead and kept covered in the refrigerator for up to 4 days
or frozen for
up to 3 months.) Stir in the basil just before serving.
* Crushed, peeled garlic cloves can be
discarded after browning for a very
subtle flavor or left in and discarded at the end of cooking for
a slightly
more emphatic garlic taste. More often than not I used minced garlic
and
leave it in.
This gives the sauce a strong garlic flavor.
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Home-Improved Tomato Sauce
2 tb Olive Oil
1 Garlic clove finely chopped
16 oz Can tomato sauce
1 sm Onion - finely chopped
2 tb Fresh Parsley - freshly
Chopped and divided
1 ts Sugar (optional)
1 tb Basil, Oregano, or Marjoram finely chopped
Pepper - freshly ground
Salt to taste (optional)
When fresh tomatoes aren't in season, here's a quick way to
doctor
up canned tomato sauce.
In a Non-Stick VISIONS 1-quart saucepan, heat olive
oil. Add onion and garlic and saute over
medium heat until onion is pale
golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon
of the
parsley and cook on medium-low heat about 15 minutes to blend the
flavors. Taste. If too
acidic, add a teaspoon of sugar. Add freshly ground
pepper to taste and salt, if needed. Finish by
stirring in another tablespoon
of parsley and your choice of Basil, Oregano, or Marjoram.
This sauce came
from the cookbook included with the new
CORNING Ware VISIONS Non-Stick
1-quart Sauce Pan.
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ITALIAN PESTO SAUCE
3 c Loosely packed fresh basil
3/4 c Olive oil
¼ c Pine nuts
3 Garlic cloves
1 ts Salt
½ c Parmesan cheese -
Freshly grated
3 tb Romano pecorino cheese OR
Parmesan cheese
Put basil, oil, pine nuts, garlic and salt into a blender or food
processor. Process until smooth.
Pour sauce into small bowl.
Add Parmesan cheese and Romano pecorino cheese or extra Parmesan
cheese. Mix to blend. Taste and adjust for seasoning.
If you plan to freeze the sauce, add the cheese after the sauce
has thawed.
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PESTO SAUCE, WINTER STYLE
5 Large Cloves Garlic
1 Bunch Parsley
1 ½ c Olive Oil
2 tb Dried Basil
2 oz Bottle Pignoli (Pine Nuts)
Or A Small Package Of
Fresh Pignoli
4 oz Parmesan Cheese, Grated
(Plus More For Dusting Pasta)
½ ts Salt
Peel and cut up the garlic cloves. Rinse the parsley and
remove
the stems. Shake dry.
Add everything to the blender in the order
given. Blend on HIGH until the sauce is smooth.
Refrigerate, covered,
until needed. This makes enough sauce for 2 lbs of pasta or 8
servings.
NOTES:
You will need extra grated Parmesan cheese to sprinkle over the
pasta that you have added
the sauce to. Do this just before serving.
Leftover sauce freezes well. Use to flavor soups, or on
broiled
meat or fish, or as a spread
on toasted French Bread.
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Garlic Lover's Pizza Sauce
3 tb Olive Oil
½ c Onion; Minced, 1 Md.
½ Green Pepper; Minced
3 Cloves Garlic; Large, Minced
1 ½ c Water
6 oz Tomato Paste; 1 Cn
½ ts Basil; Dried
½ ts Oregano; Dried
1 ts Parsley; Dried
Salt & Pepper; To Taste
Pour the oil into a deep, heavy skilled over medium-high
heat.
Add the onion and green pepper
then cook and stir for about 5 minutes.
Add the garlic and continue to cook, stirring, until the
vegetables are
tender. Add the water and then stir in the tomato paste. Sprinkle the
sauce
with
the basil, oregano, and parsley. Lower the heat and let simmer
for about 5 minuts. Add the salt
and pepper to taste. If desired,
add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring often,
about 30 minutes or until the sauce if very thick.
Makes about 3 Cups of sauce. This is sufficient sauce for
two 12 to 14-inch round pizza or 1
oblong pizza or 1 deep dish pizza.
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Sambai-zu
(Rice-Vinegar and Soy Dipping Sauce)
2 tb Rice Vinegar
1 tb Sugar
1/8 ts Salt
2 tb Niban Dashi
1 ½ ts Soy Sauce
1 pn MSG
Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a
small
saucepan and sprinkle lightly with
MSG. Bring the Sauce to boil,
then immediately romove from heat and set aside.
Let cool to room
temperature.
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Chirizu
(Spicy Dipping Sauce for Sashimi)
5 ts Sake
2 Spring Onions
3 tb Lemon juice
1/8 ts Hichimi Togarashi
4 oz Daikon
3 tb Japanese soy sauce
1 pn MSG
Warm the sake in a small sucepan. Ignite with a match, off
the heat, and shake tha pan
gently until the flame dies out. Pour
the sake into a dish and cool. Put the sake with the
grated daikon,
onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a
mixing
bowl. Mix well. To serve, place in small individual dishes and
serve
with sea bass, sea
bream, or sashimi.
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Tosa
Joyu (Soy-Based Dipping Sauce for Sashimi)
3 tb Soy sauce
5 ts Katsuobushi
2 ½ ts Sake
1 pn MSG
2 ½ ts Wasabi
Place all ingredients in a small saucepan. Bring to a boil,
uncovered, stirring constantly.
Remove from heat, strain, ans set
aside to cool. Divide into serving dishes and garnish with wasabi.
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Tartar Sauce
1 Egg yolk
1 ts Wine vinegar
2 tb Prepared mustard, such as
Dijon or Dusseldorf
Few drops of Tabasco Sauce
Salt
Freshly ground pepper
1 c Light olive oil or a
Combination of olive oil
And vegetable oil
Lemon juice to taste
¼ c Finely chopped parsley
3 tb Finely chopped onion
¼ c Finely chopped cornichons
Or sour pickles
3 tb Chopped drained capers
Place the yolk in a mixing bowl and add the vinegar, mustard,
Tabasco,
salt and pepper to
taste. Beat vigorously for a second or two with
a wire whisk or electric beater. Start adding
the oil gradually, beating
continuously with the whisk or electric beater. Continue beating
and adding oil until all of it is used. Add more salt to taste if
necessary,
and the lemon juice.
Add the remaining ingredients and blend well. Yield:
about 1 ½ cups.
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Hollandaise Sauce for
Trout
12 tb Butter
3 Egg yolks
2 tb Cold water
Salt to taste
2 ts Lemon juice
1/8 ts Cayenne pepper
Place a skillet on the stove and add about ½ inch of
water.
Bring the water to a simmer.
Have ready 1 ½ quart saucepan. Place
the butter in another saucepan and place it over
very low heat.
Set 1 ½ quart saucepan in the simmering water in the skillet.
Place the egg
yolks in the saucepan. Add the cold water, salt and
1 tsp. lemon juice. Start beating the egg
yolks with a wire whisk,
stirring in a back and forth circular fashion, making certain that
the
whisk covers the bottom of the saucepan so the yolks do not
stick.
It is important that the
heat beneath the saucepan be
moderate. When the egg yolks become custardlike and thickened,
start
adding the melted butter.
Continue beating, stirring constantly and vigorously, until all
the
butter is added. Add the remaining lemon juice and cayenne.
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Blender
Hollandaise
Sauce for Trout
½ c Butter
3 Egg yolks
Juice of ½ lemon
Salt to taste
Pinch of cayenne
Melt the butter and keep it hot, but do not brown. Put the yolks,
lemon juice, salt and cayenne
in the container of electric blender.
Blend on low speed, gradually adding the hot butter until
the sauce is
thickened and smooth. About 3/4 cup.
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Remoulade sauce
1 pt Mayonnaise
1 ea 10 oz bottle Durkee's sauce
2 T Lea & Perrins
1 c Creole or poupon mustard
½ c Prepared horseradish
1 c Ketchup
2 T Wine vinegar
¼ c Olive oil
2 t Louisiana hot sauce
1 x Salt if needed
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil
gradually. Beat as if you are
making mayonnaise. Add creole or poupon
mustard, beat some more. Add horseradish, ketchup,
wine vinegar,
Lea & Perrins, and louisiana hot sauce, beating after each
ingredient.
Pour over
shrimp on salad or use as a sandwich sauce.
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Lisa's Tartar Sauce
4 c Mayonnaise
1 c Sweet relish,chopped&drained
1 c Chow chow (sour)drained
1 x Louisiana hot sauce (dash)
1 c Parsley, chopped fine
1 x Dash, Lea & Perrins
1 x Bunch green onions, chopped
1 ea Medium onion, chopped fine
Mix all ingredients well and refrigerate ovedrnight for best
flavour.
This can be used on all
seafood. Tastes good also, to. Sauce can
be stored in the refrigerator for some time.
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Dehydrator Barbecue Sauce
1 c Onions, dehydrated
¼ c Sweet peppers, dehydrated
¼ c Parsley, dried
½ c Honey
1 T Lemon juice
3 T Lea & Perrins
1 T Liquid smoke
1 c Ketchup
2 T Louisiana hot sauce
1 T Salt
½ t Mint, dried
1 c Dry white wine
3 T Vinegar
1 c Water
Put all the dried ingredients in a pot and add water. Let it set
a little while. Add the wine
and the rest of the ingredients. Cover and
cook for several hours. "I use a food dehydrator
to preserve vegetables
when they are in season, then I store them and use them when I need
them.
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Marinade
and Basting Sauce for Brisket of Beef
3 c Dry red wine
1 c Olive or peanut oil
2 T Wine vinegar
2 t Onion powder
1 t Garlic powder
3 t Salt
3 T Poupon mustard
2 T Prepared horseradish
3 T Lime juice
2 t Ground cayenne pepper
Mix all of the ingredients really well and then pour over whole
beef
brisket. Let marinate
for several hours, or overnight if possible.
Also, use this marinade as a basting sauce.
Some people may find Justin's
3 cups of dry red wine a little bit too much for their taste.
No problem,
use as much as you like in the sauce, and drink the rest. Sure won't go
to waste.
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Barbecue Sauce 67
3 c Onions, chopped
1 T Garlic, chopped
1 c Sweet pepper, chopped
½ c Parsley, dried
1 c Dry white wine
3 T Vinegar
2 c Ketchup
¼ c Honey
2 T Lemon juice
1 T Salt
3 T Lea & Perrins
½ t Mint, dried
1 T Liquid smoke
½ T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them.
Bring
to a boil.
Cook, covered, on low heat for several hours.
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Barbecue Sauce au Justin
2 c Onion, chopped
½ c Bell pepper, chopped
½ c Olive oil
2 T Garlic, chopped
2 c Ketchup
2 T Parsley, dried
2 T Lemon juice
½ c Wine vinegar
4 t Salt
¼ c Louisiana hot sauce
1 ½ c Dry red wine
½ t Celery seed
1 c Steak sauce
Saute onions and bell pepper in olive oil. Add garlic, wine
and the rest of the ingredients.
Bring to a boil. Cover, then
cook over a low fire for at least 2 hours. Use on finished
barbecue,
NOT AS A BASTING SAUCE. This is garontee to warm the belly.
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Comforting Barbecue Sauce
4 c Onions, chopped
1 c Bell pepper, chopped
1 c Peanut cooking oil
3 c Steak sauce
3 c Ketchup
1 c Southern Comfort Liquor
1 c Celery, chopped
1 c Fresh parsley, chopped
2 T Garlic, chopped
½ c Louisiana hot sauce
3 t Salt
In a large skillet, saute onions, celery, bell pepper and parsley
in peanut oil until onions
are clear or tender. Add garlic and cook
a little longer. Add steak sauce, hot sauce, and
ketchup. Salt to
taste. Add Southern Comfort. Bring to a boil. Lower
heat and cover.
Cook for 2 to 3 hours. This sauce can be stored in the
refrigerator for several weeks.
Makes 3 quarts to 1 gallon. Justin says,
"This is not to drink, no. It's to use as a
bubba-que sauce, but it also,
too, is mighty fine for soppin.
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Gingersnap gravy
SEASONING MIX
1 t Black pepper
½ t White pepper
½ t Dried thyme leaves
¼ t Ground cayenne pepper
½ t Salt
½ t Ground ginger
¼ t Rubbed sage
1/8 t Ground cumin
MAIN INGREDIENTS
2 T Chicken, pork, or beef fat
3/4 c Finely chopped onions
½ t Minced garlic
1 c Pan drippings from chicken
1 t Light brown sugar, to taste
2 T Unsalted butter
½ c Finely chopped celery
6 c Basic chicken stock
8 ea Gingersnap cookies
1 t Ground ginger, to taste
Combine the seasoning mix ingredients in a small bowl and set
aside.
Melt the fat and
butter in a large skillet over medium heat. When almost
melted, add the onions, celery,
and garlic; saute 5 minutes, stirring occasionally.
Stir in the seasoning mix and cook 5
minutes more, stirring occasionally.
Add the stock and pan drippings; bring to a boil over
high heat and boil
rapidly until liquid reduces to about 1 quart, about 25 minutes. Then
crumble
the gingersnaps into the stock mixture and whisk with a metal whisk
until
they
are dissolved. Continue cooking 10 minutes, whisking frequently and
making sure the
gingersnaps are thoroughly dissolved. During this time,
taste the gravy; if the ginger
flavour is not pronounced, m add the 1 tablespoon
brown sugar and the 1 teaspoon ginger
or add both to taste. Strain the
gravy. Makes 2-½ to 3 cups.
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Barbecue Sauce Prudhomme
SEASONING MIX
1 ½ t Black pepper
1 t Onion powder
½ t White pepper
1 t Salt
1 t Garlic powder
½ t Ground cayenne pepper
MAIN INGREDIENTS
½ lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 T Orange juice (½ orange)
2 T Lemon juice (¼ lemon)
2 T Minced garlic
4 T Unsalted butter
1 ½ c Chopped onions
1 ½ c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
1 x Rind & pulp from ½ orange
1 x Rind & pulp from ¼ lemon
1 t Tabasco sauce
Combine the seasoning mix ingredients in a small bowl and set
aside.
In a 2-quart
saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and
continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes,
stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock,
chili sauce, honey,
pecans, orange juice, lemon juice, orange and lemon
rinds and pulp, garlic, and Tobasco,
stirring well. Reduce heat to low;
continue cooking about 10 minutes, stirring frequently.
Remove orange
and lemon rinds. Continue cooking and stirring about 15 minutes
more to
let the flavors marry. Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a
food
processor or blender
and process until pecans and bacon are finely chopped,
about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork
or ribs. Makes about 5 Cups.
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Barbecue Sauce 19
3 c Onions, chopped
1 T Garlic, chopped
1 c Sweet pepper, chopped
½ c Parsley, dried
1 c Dry white wine
3 T Vinegar
2 c Ketchup
¼ c Honey
2 T Lemon juice
1 T Salt
3 T Lea & perrins
½ t Mint, dried
1 T Liquid smoke
½ T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them.
Bring
to a boil.
Cook, covered, on low heat for several
hours.
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Barbecue Sauce 20
seasoning mix
1 t Salt
1 t Garlic powder
½ t Ground cayenne pepper
½ lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 T Orange juice (½ orange)
2 T Lemon juice (¼ lemon)
2 T Minced garlic
4 T Unsalted butter
1 ½ t Black pepper
1 t Onion powder
½ t White pepper
main ingredients
1 ½ c Chopped onions
1 ½ c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
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Bernaise Sauce
2 T White wine vinegar
2 T Tarragon leaves chopped
3 ea Egg yolks
1 x Salt and pepper to taste
¼ c Dry white whine or vermouth
2 ea Shallots, minced
1/3 c Butter
Combine vinegar, wine, shallots and tarragon in 2-cup glass
measure.
Microwave,
uncovered, at high for 1 to 2 minutes or until boiling. Set
aside to cool to lukewarm.
Strain mixture into small bowl; whisk
in egg yolks. In 2-cup glass measure or similar
microwaveable bowl,
melt butter at medium 40 to 60 seconds. Do not boil. Whisk
egg yolk mixture into butter. Microwave, uncovered, at medium 30
to 90 seconds.
Whisk every 15 seconds. Cook only until mixture starts
to thicken.
Season to taste with salt and pepper.
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Butter ginger sauce
for pasta
½ c Butter
4 ea Garlic cloves finely chopped
1 t Dried basil
1 ea Fresh black pepper
3 T Grated fresh giner
½ t Hot red pepper flakes
4 ea Whole gr onions finely chop
¼ c Fresh grated parmaesam
Melt butter in a medium skillet. Add everything except
cheese
and cook until
garlic is tender, about 4 minutes. Combine hot pasta,
toss with cheese and serve.
Makes 4 servings.
Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.
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Chinese Barbeque Sauce
3/4 c Catsup
3 T Soy sauce
1 T Liquid smoke
½ c Brown sugar
1 T Ground ginger
2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and
bubbly.
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FRESH TOMATO SAUCE
10 c Tomatoes
1 t White pepper
2 c Fresh basil
1 T Sugar
1 t Salt
Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place
all
ingredients in
heavy saucepan over medium heat. Bring to boil. Lower
heat and cook for 20 minutes.
Pour into sterilized containers and
freeze. Makes: 6 pint jars.
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GARLIC
SAUCE
By: Chef Norm
1 ea Large head of garlic
1 c Olive oil
1 T Lemon juice
10 ea Slices white bread
½ c Rice Wine vinegar
3 T Water
Peel and crush the garlic, the entire head. Remove the
crusts
from the white bread,
and place the crustless bread in a mixing bowl.
Add the garlic along with the olive oil
and vinegar. Let this soften for
1 hour. Beat with an electric mixer until all is smooth.
Don't do this
with a food processor as it will be too smooth. Add lemon juice,
slowly
add water while the mixer is running so you will have a thick and
fluffy sauce.
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Horseradish BBQ Sauce
6 lb Chicken pieces
½ c Fresh lemon juice
½ c Ketchup
4 ea Drops of hot pepper sauce
1 ea Salt and pepper
1 c Butter
½ c Cider vinegar
2 t Worcestershire sauce
1/3 c Prepared horseradish
Combine all ingredients in a non aluminum sauce pan and bring
just
to a boil.
Lower heat immediately and simmer 15 minutes. Makes
about 1 ½ cups.
Lightly brush on barbecue sauce. Do no let
chicken burn.
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Processor Hollandaise
Sauce
½ ea Juice from ½ lemon
1 x Pinch of white pepper
½ c Corn oil or peanut oil
1 x Pinch salt
½ c Melted butter
Place lemon juice, egg, salt and pepper in bowl of food
processor.
Blend for 1 to 3 seconds.
Add butter while still running, then add corn
or peanut oil. Blend in processor for 20 seconds
until smooth and uniform
Variations: Mouseline sauce: As per Hollandaise and fold in
½ cup of
heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and
blend
in 2 tbsp
of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise:
As per Hollandaise and blend
in 2 tbsp dijon mustard. Maltaise Sauce: As
per Hollandaise and stir in ½ tsp finely grated
orange rind. All very
good sauces for seafood or vegetables
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QUICK TOMATO SAUCE
½ c Chopped onion
3 c Chopped tomatoes
½ t Oregano
½ t Basil
1 pn Pepper
½ c Chicken bouillon
1 t Apple juice concentrate
½ t Thyme
1 t Garlic powder
Cook onions in bouillon until soft. Add remaining
ingredients.
Bring to boil, cover, simmer
30 to 45 min. Makes 3 ½ cups. Cal:
10 per ½ c. Fat: trace.
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Real Sauce A La King
4 T Butter
½ t Salt
1 ½ c Milk
¼ c Finely chopped green pepper
½ c Sliced fresh mushrooms
2 T Dry sherry
¼ c Flour
¼ t Pepper
3/4 c Light cream
2 ea Pimientos, chopped
2 ea Egg yolks
In a double boiler, melt the butter. Stir in the flour and the
seasonings.
Gradually stir in
the milk and light cream. Add the green pepper, pimientos
and mushrooms. Stirring
occasionally, cook the
mixture for 10 minutes, or until it has thickened. Without stirring,
cook gently for 10 minutes longer. Beat the egg yolks and sherry
together.
Add this mixture gradually to the sauce.
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Rich Cheddar Sauce
For Apple Pie
6 oz Cheddar; sharp, cubed
½ c Milk
Put the cheddar cheese in the top of a double boiler. Place
over simmering water
and stir gently until the cheese begins to melt.
Add the milk gradually, while stirring
constantly. Continue to stir
constantly until the cheese is melted and the mixture is smooth.
Serve piping hot over warm apple pie.
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Satay Kuah Sauce
(Spicy Peanut Sauce)
1 ½ ea Stalks lemon gress
5 ea Garlic cloves, peeled
1 T Hot chilli sauce
¼ t Turmeric
1/3 c Oil
2 c Coconut milk
¼ t Salt
6 ea Shallots, peeled
3 T Fresh coriander leaves
2 t Cumin seeds
1 T Water
1 t Dried shrimp paste
1 T Brown sugar
3/4 c Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops.
(Save these for a soup
stock if desired). Chop tender stalks into
1 inch lengths. Place in workbowl of food processor
with shallots,
garlic, coriander, hot chili sauce, cumin seeds and turmeric.
Whirl
to a fine paste,
adding water if needed. In a large frying pan over
medium setting , heat oil, add lemon grass
paste and dried shrimp paste,
stirring and frying for about 4 minutes or until mixture emits a
wonderously
aromatic perfume. Stir in about half the coconut milk and continue
cooking,
stirring
almost constantly, for 8 minutes. Stir in remianing coconut
milk, sweeten with sugar and season
with salt.
Blend in peanuts. Taste at this point to adjust sweetening, salt,
and hotness.
Thin with more coconut milk or water if desire.
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Stirred Custard Sauce
2 ea Large beaten egg yolks
4 t Sugar
1 T Galliano,brandy, or ameretto
fresh fruits
1 x Halved strawberries
1 x Sliced peaches
2/3 c Half & half light cream
1 x Dash salt
½ t Vanilla
1 x Orange slices
1 x Sliced kiwi
1 x Pineapple chunks
In a 2-cup measure stir together egg yolks, light cream, sugar,
and
salt. Micro-cook,
uncovered, on 50% power for 3 to 5 minutes or till mixture
thickens slightly, stirring
every minute. Place the 2-cup measure in a
bowl of ice water and stir egg yolk mixture
for 2 minutes. Stir in Galliano,
brandy, or Ameretto and vanilla. Cover surface of mixture
with clear plastic
wrap and refrigerate till serving time. To serve, spoon over one of the
above fresh fruits, or a mixture of the above fresh fruits.
NOTE: Cool the custard mixture for Stirred Custard Sauce by
placing
the glass measure
inside a larger bowl filled with ice water. After stirring
the mixture, stir in the Galliano, brandy
or Amaretto and the vanilla.
Adding these ingredients at this stage speeds the cooling of the custard
and helps prevent curdling. Be sure to place clear plastic wrap
directly on the surface of the custard
befroe it is refrigerated. Covering
the surface will prevent a "skin" from forming on the top of the
custard
sauce.
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Tarragon Sauce
¼ lb Butter
1 T Tarragon vinegar
1 t Fresh lemon juice
1 t White wine
Combine ingredients, heat, and serve over crabcakes (see separate
recipe).
Chopped parsley and chives may be added if desired.
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Cream Cheese Sauce
8 oz Cream cheese
1 x Celery salt
1 x Onion juice or powder
1 x Cream to thin
1 x Tobasco
1 x Worcestershire sauce
Add enough cream to cream cheese to thin. Season to taste.
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Zippy Tomato Sauce
2 tablespoon Margarine Or Butter
1
ea
Onion; Small, Thinly Sliced
1 cup Chili Sauce
¼ teaspoon Chili Powder
½
cup
Green Bell Pepper; Chopped,*
1 can 8 oz Tomato Sauce
1 teaspoon Worcestershire Sauce
* You can use canned chopped Green Chiles or
Jalapenos
for a hotter sauce.
Melt margarine in a small saucepan. Add green peppers and
onion. Cook and stir until
the onion is tender.
(Note: If using the canned peppers, just cook the onion alone.)
Stir in all the remaining
ingredients and heat to boiling, stirring occasionally.
Serve
hot over pasta.
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All Purpose Barbecue
Sauce 2
¼ c Salad oil
¼ c Bourbon, sherry, or wine
1 x Pepper, freshly ground
2 T Soy sauce
1 t Garlic powder
Combine all ingredients and pour over meat. Marinate in
refrigerator.
Also use to
baste meat as you cook it. Good on red meat, fish or
chicken.
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Barbeque Sauce 79
seasoning mix
1 t Salt
1 t Garlic powder
½ t Ground cayenne pepper
½ lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 T Orange juice (½ orange)
2 T Lemon juice (¼ lemon)
2 T Minced garlic
4 T Unsalted butter
1 ½ t Black pepper
1 t Onion powder
½ t White pepper
main ingredients
1 ½ c Chopped onions
1 ½ c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
1 x Rind & pulp from ½ orange
1 x Rind & pulp from ¼ lemon
1 t Tabasco
Combine the seasoning mix ingredients in a small bowl and set
aside.
In a 2-quart
saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and
continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes,
stirring occasionally. Stir in the
seasoning mix and cook about 1 minute. Add the stock,
chili sauce,
honey, pecans, orange juice, lemon juice, orange and lemon rinds and
pulp,
garlic, and Tobasco, stirring well. Reduce heat to low; continue
cooking
about 10 minutes,
stirring frequently. Remove orange and lemon rinds. Continue
cooking and stirring
about 15 minutes more to let the flavors marry. Add
the butter and stir until melted.
Remove from heat. Let cool about 30 minutes,
then pour into a food processor or blender
and process until pecans and
bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used
to barbecue chicken, pork or ribs. Makes about 5 Cups.
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Basting
Sauce For Roast by: Chef Norm
12 lb Chuck or arm roast
½ t Garlic powder
2 t Celery seed
1 t Pepper
2 T Vinegar
2 t Dry mustard
2 t Onion powder
2 t Salt
2 T Mayonnaise
2 T Kitchen bouquet
Place unseasoned Roast in Roaster with 1 inch water. Cover
and cook3-4 hours depending
on sixe of roast. Add sauce and baste.
Continue to cook covered til tender.
Thicken liquid with flour.
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Blueberry 'N' Spice Sauce
½ c Sugar
½ t Ground cinnamon
¼ c Hot water
2 c Blueberries
1 T Cornstarch
¼ t Ground nutmeg
2 T Lemon juice
Rinse and clean blueberries. If using frozen dry pack
Blueberries,
thaw them first. In
small saucepan, combine sugar, cornstarch, cinnamon
and nutmeg; gradual- ly stir in
water and lemon juice. Over medium heat,
cook, stirring constantly, until mixture thickens
and comes to a boil.
Add blueberries; cook and stir until mixture comes to a boil.
Serve
warm over ice cream or cake or frozen pies.
MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch,
cinnamon
and nutmeg.
Gradually add water and lemon juice. Microwave on full power
(high) 2 to 3 minutes or until
mixture boils. Stir in blueberries, microwave
on high (full power) 2 minutes or until mixture
boils. Proceed as above.
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Brandy Sauce
1 c Water
2 T Butter
1 t Nutmeg
1 t Real vanilla
2 T Corn starch
½ c Sugar
¼ c Brandy
Mix dry ingredients and then stir them into a cup of boiling
water.
Boil for 5 minutes and
then add butter, brandy, and vanilla. Serve
hot over mince pie or gingerbread.
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Caper Sauce
1 c Mayonnaise
¼ c Dairy sour cream
1 T Horseradish
½ t Sugar
¼ c Capers
1 T Dijon-style mustard
1 T White vinegar
* Chopped Dill Pickle can be substituted
for Capers.
Combine mayonnaise, capers, sour cream, mustard, horseradish,
vinegar
and sugar.
Mix well. Serve with Beef With Caper Sauce or with any
roast beef.
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Cilantro-Miso Sauce
½ c Cilantro leaves
3 T Miso, light colored
¼ t Pepper black
1 x Lime--juice of
1 T Oil, olive
1 T Mirin
Chop cilantro in a processor until well chopped. Add the lime
juice,
miso, olive oil, pepper
and mirin. Process until smooth. Scrape down the
sides as required. Makes about ½ cup.
Will keep a short period if refrigerated.
Serve with grilled beef, pork or fish; also over
hearty salads. Substitute:Fresh
coriander leaves for cilantro. Japanese soybean paste
for Miso. Sweet rice
wine for Mirin.
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Creamy Corn Sauce
2 ea Shallots, chopped
1 c Whole kernel corn, drained
¼ c Poblano chili, chopped fine
1 x Salt to taste
1 T Clarified butter
½ c Dry white wine
1 c Heavy cream
1 x White pepper to taste
Saute the shallots in a 10 inch frying pan in the clarified
Butter.
When tender, add corn and Chilies.
Cook a minute or two then add
the wine. BOil to reduce by one-third. Stir in the Cream and bring
to a boil again. Season to taste with Salt and Pepper. Puree 2/3
of the corn
Sauce then stir back into remainder. Serve warm with seafood
cakes.
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Grandmother Chili Sauce
1 ea Large onion
½ t Salt
15 oz Tomatoes
1 t Allspice
½ c Sugar
1 t Cinnamon
½ c Vinegar
2 ea Pickled peppers(hot or mild)
Finely chop onions and peppers; mix with sugar, vinegar, and
salt.
Cook slowly until onions are
tender. Chop tomatoes, and add to the
mixture, add allspice and cinnamon; stir well and cook 3
minutes. This
makes 4 cups of sauce. Good on dried peas or beans, boiled
cabbage,
etc.
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Green Chile Sauce
2 T Oil or lard
½ c Minced onion (optional)
1 c Water
1 ea Salt to taste
1 ea Clove garlic (optional)
1 T Flour
1 c Diced green chili
In oil in a heavy saucepan, saute' garlic and onion. Blend in
flour
with wooden spoon. Add water
and green chili. Bring to a boil and simmer,
stirring frequently, for 5 minutes.
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Hot Tomato Sauce
2 T Oil, olive
1 t Ginger, minced
1 c Tomatoes (28oz) whole+puree
1 t Soy sauce
2 t Garlic minced
1 c Onion, chopped
1 t Sambal oelek
Heat the olive oil in a large saucepan. Add the garlic and
gingerroot
and cook briefly then add
the onion and cook until soft. Add the tomatoes
and puree breaking up the tomatoes with a
wooden spoon. Reduce heat and
simmer for 15 minutes then add the sambal and soy sauce and
simmer for
15 more minutes. Run the sauce through the coarse blade of a food mill
and save
until needed. To serve, reheat and correct seasonings to taste.
Makes 2 3/4 cups. For a milder
sauce, reduce the sambal. May be stored
for brief periods if refrigerated.
Serve with Cabbage Rolls, Spaghetti,
Steamed Fish.
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Lone Star Steak Sauce
½ c Butter
3/4 t Black pepper
½ c Lemon juice
½ t Dry mustard
2 T Worcestershire sauce
2 ea Drops tabasco
1 ea Sm. clove garlic, minced
1 x Salt to taste
Combine all ingredients, heat until butter melts. Broiler
juices
may be added.
Serve with Steak Salt.
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Mexican Chocolate Sauce
4 oz Unsweetened chocolate
¼ c Light corn syrup
1 ea Dash salt(optional)
¼ c Cream
2 T Butter or margarine
¼ c Sugar
¼ c Kahlua
In top of double boiler combine all ingredients and cook,
stirring
constantly for 10 minutes.
Serve over pound cake or ice cream. To store,
pour into a jar and cover. Sauce keeps in
refrigerator up tp 3 months.
To warm sauce, set jar in pan of hot water over low heat.
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Nuoc Cham (Vietnamese
Hot Sauce)
1 ea Garlic clove minced
¼ t Pepper flakes red, crushed
2 T Fish sauce
2 t Sugar
1 t Lime peel minced
2 t Lime juice
3 T Water
Increase the amount of red pepper flakes to suit taste. Combine
garlic,
lime peel, and
red pepper flakes then add lime juice, fish sauce, water,
and sugar. Whisk until all
ingredients are blended and
sugar is dissolved. Makes about 1/3 cup.
Will keep short periods
if refrigerated. Serve: Used on vegetables, meats and fish by the
Vietnamese.
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Orange Barbeque Sauce
6 oz Chili sauce
¼ c Soy sauce
2 T Vinegar, chinese black
½ t Ginger, grated
¼ c Orange juice
¼ c Molasses
2 T Onion, grated
2 t Sauce, hot pepper
Combine all ingredients in a large saucepan. Stir to blend then
bring
to a boil and let
it cool. Makes about 1 ¼ cups. Will keep for a brief
period if refrigerated.
Serve with Barbequed Ribs, roast chicken or beef.
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Pink Tartar Sauce
½ c Mayonnaise
1 t Dijon-style mustard, grainy
1 T Hamburger relish
1 t Lemon juice
* Hamburger relish gives this creamy, flavorful sauce its pretty
pink color
In small serving bowl, combine all ingredients. Chill until
ready to serve
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Quick Barbecue Sauce
¼ c Finely chopped onion
2 T Butter or margarine
¼ c Brown sugar, firmly packed
1 T Worcestershire sauce
1/8 t Hot pepper sauce
1 ea Clove garlic, finely chopped
1 c Catsup
¼ c Lemon juice
1 t Prepared mustard
In small saucepan, cook onion and garlic in margarine until
tender.
Add remaining
ingredients; bring to a boil. Reduce heat; simmer uncovered
15 to 20 minutes.
Use as basting sauce for pork, chicken or beef.
Refrigerate leftovers.
MICROWAVE: In 1-qt glass measure, microwave margarine on full power
(high)
30 to 45 seconds or until melted. Add Onion and Garlic. Microwave
on full power
(high) 1 ½ to 2 minutes, or until tender. Add remaining
ingredients; cover with waxed
paper. Microwave on full power (high) 3 to
5 minutes or until mixture boils.
Microwave on 2/3rds power (medium-high)
4 to 5 mins. to blend flavors. Proceed as above.
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Red Chili Sauce 2
16 ea Dried red chili pods
2 ea Cloves garlic
1 ea Hot water
1 ea Salt to taste
Open each dried red chili pod. Wash well inside and out and
remove
blemishes.
Remove stems, seeds and veins from the pods. For hotter chili
leave some veins.
Rinse with cold water and soak in hot water for one hour
or until soft. Place the pods
in an electric blender (or food processor)
and add enough water to almost cover them,
leaving about two inches headspace.
Blend until smooth and skins disappear, about
2-3 minutes. If sauce seems
to be too thick, add more water and
blend for another
1 minute or until skins disappear. Add 2 cloves
garlic and process until well blended.
Salt to taste.
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Sesame Steak Sauce
1 T Sesame seeds
1 T Oil, sesame
¼ t Chili powder
½ t Sugar
3 T Soy sauce
2 T Onion green chopped
2 t Vinegar rice wine
Toast sesame seeds on a dry skillet Crush or grind the sesame
seeds
until most are
powdery. Combine all ingredients and blend well. Makes about
1/3 cup.
Will keep for short periods if refrigerated. Serve: On slices
of grilled flank steak or London broil.
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Shrimp Sauce Piquant
2 T Unsalted butter
2 ¼ c Chopped onions
1 ½ c Chopped green bell peppers
3/4 c Chopped celery
3 c Peeled & tomatoes, chopped
1 c Tomato sauce canned
3 T Minced jalapeno (see note)
2 ea Bay leaves
5 ½ t Ground pepper, cayenne
1 ½ t White pepper
1 t Ground black pepper
1 ½ t Minced garlic
2 ¼ c Basic seafood stock
1 ½ t Dark brown sugar
3/4 t Salt
2 lb Peeled large shrimp
4 c Hot basic cooked rice
NOTE: Fresh Jalapenos are preferred; if you have to use
pickled
ones, rinse as much
vinegar from them as possible. Melt the Butter in a
4-quart Saucepan over high heat.
Add the Onions, bell Peppers and
Celery; saute about 2 minutes, stirring occasionally.
Add the Tomatoes,
Tomato Sauce, Jalapenos, bay leaves, ground Peppers and Garlic;
stir well.
Continue cooking about 3 minutes, stirring often and scraping the pan
bottom
well. Stir in the stock, Sugar and Salt
and bring to a bOil. Reduce heat and simmer until
flavors are married,
about 20 minutes, stirring often and scrap- ing pan bottom as needed.
(If
mixture scorches, quit stirring and pour mixture into a clean pot,
leaving
the scorched
ingredients in the first pan.) Add the shrimp to the hot (or
reheated) Sauce and stir.
Turn heat up to high, cover pan, and bring mixture
to a bOil. Remove from heat.
Let sit covered for 10 minutes. (Meanwhile,
heat the serving plates in a 250F oven.)
Stir, remove bay leaves,
and serve immediately. To serve, mound ½ cup rice in the center
of ea
ch heated serving plate; then pour about ½ cup Sauce around the rice
and arrange
about 8 shrimp on top of the Sauce. LAGNIAPPE: "Piquant" to
a Cajun means "it's hot and
'hurts like a sticker in your tongue.'" If
you want less "piquant," reduce the Jalapeno
Peppers by half. Sauce
Piquant is enjoyed with such gusto in Louisiana that the town of
Raceland
has a Sauce Piquant Festival every year dedicated to nothing but fish,
meat, fowl
and seafood made with variations of this Sauce.
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COMPANY HAM SAUCE
Pan juices from baked ham
½ c Beef broth
2 tb Brown sugar
2 tb Currant jelly
1 tb Sherry
1 tb Cornstarch
1 ts Dijon mustard
¼ c Currants or raisins
Serve with any ham to make it a special dish. Pour pan
juices
from baked ham through
wire strainer, including onions and apples. Press
on solids to extract as much juice as possible.
Degrease strained
juices. Add broth, sugar, and jelly to pan juices and heat to a boil in
a
saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly into
simmering
sauce and
stir for several minutes until blended and slightly thickened.
Add currants or raisins and simmer 10-15 minutes
before serving.
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GARLIC MARINARA
1 8 oz can italian plum Tomatoes
1 4 oz can italian tomato paste
2 Cloves Garlic, crushed
2 tb Olive oil
2 pn Oregano
1 ts Chopped parsley
Use with Red Snapper en Papillote.
Drain tomatoes and chop.
Saute garlic in saute pan with olive oil for one minute or until
golden. Remove garlic
and add tomatoes and paste. Saute for 4 minutes.
Add oregano and parsley. Saute for one more minute.
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Almond Red Sauce
½ c Slivered Almonds, Toasted
1 c Onion, Finely Chopped
1 Clove Garlic, Crushed
2 tb Vegetable Oil
8 oz Tomato Sauce
2 ts Paprika
1 ts Red Chiles, Ground
¼ ts Red Pepper, Ground
Place almonds in food processor workbowl fitted with steel blade
or in a blender container;
cover and process until finely ground.
Cook onion and garlic in oil over medium heat, stirring
frequently, until
onion is tender. Stir in remaining ingredients except almonds.
Heat
to boiling
and reduce heat. Simmer for 1 minute, stirring constantly.
Stir in almonds. Serve hot.
Makes about 1-3/4 cups.
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Ancho Sauce
12 Dried ancho chilies
1 ts Salt (or to taste)
2 c Boiling water
1 ts Dried oregano
1 c Peeled, seeded and finely chopped tomatoes
3/4 ts Ground cumin
¼ ts Tumeric
2 md Garlic cloves, minced
Seed and stem chilies under cold running water. Break into
one-inch pieces.
Place in medium bowl. Add boiling water and
soak one hour.
Strain chilies through sieve, reserving liquid. Add tomatoes,
garlic, salt, oregano,
cumin and tumeric, and blend well. Pour mixture
into heavy small saucepan.
Add one cup reserved soaking liquid.
Bring to boil, stirring constantly.
Reduce heat and simmer until
sauce thickens and coats spoon, ten to fifteen minutes.
Serve at
room temperature.
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Apricot Basting Sauce
½ c Apricot Jam
¼ c Apricots, Dried, Fine Chop
¼ c Dry White Wine
1 tb Honey
1 ts Worcestershire Sauce
Heat all ingredients over low heat, stirring occasionally, until
jam is melted.
Makes about 1 cup of sauce.
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Basic Green Sauce
1 c Onions, Chopped
½ c Vegetable Oil
10 oz Fresh Spinach, Chopped
½ lb Tomatillos, Coarsely Chopped
4 oz Diced Green Chiles
2 Cloves Garlic, Crushed
1 tb Oregano Leaves, Dried
1 c Chicken Broth
2 c Dairy Sour Cream
Cook and stir onions in oil in a 3-quart saucepan until
tender.
Stir in remaining ingredients
except broth and sour cream. Cover
and cook over medium heat for 5 minutes, stirring
occasionally. Place
mixture in food processor workbowl fitted with steel blade or in a
blender
container; cover and process until smooth, about 1 minute. Return
mixture to
saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate
any remaining sauce. Makes about 4 cups of sauce.
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Basic Red Sauce
8 Ancho Chilies
3 ½ c Warm Water
½ c Onion; Chopped
2 Garlic; Cloves, chopped
¼ c Vegetable Oil
8 oz Tomato Sauce; 1 cn
1 tb Oregano Leaves; Dried
1 tb Cumin Seed
1 ts Salt
Cover chiles with warm water. Let stand until softened,
about
30 minutes; drain.
Strain liquid; reserve. Remove stems, seeds
and membranes from chilies. Cook and
stir onion and garlic in oil
in a 2-quart saucepan until onion is tender. Stir in chilies, 2
cups
of the reserved liquid and the remaining ingredients. Heat ot
boiling,
reduce heat. Simmer,
uncovered, 20 minutes; cool. Pour into
a food processor work bowl fitted with steel blade
or into a blender container;
cover and process until smooth. Cover and refrigerate up to
10 days. Makes
about 2 ½ cups sauce.
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Casera Sauce
1 ½ c Tomatoes, Finely Chopped
½ c Onion, Chopped
1 Clove Garlic, Finely Chopped
1 Jalapeno Chile, Canned *
½ ts Jalepeno Chile Liquid
1 tb Cilantro, Fresh,Snipped Fine
1 tb Lemon Juice
½ ts Oregano Leaves, Dried
1 ½ ts Vegetable Oil
* Jalapeno Chile should be seeded and finely chopped. Mix all
ingredients
in glass or
plastic bowl. Cover and refrigerate up to 7 days.
Makes about 2 cups of sauce.
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Chile Piquin Sauce
1 oz Dried chile Piquin
¼ ts Cumin
¼ c Oil
8 oz Tomato sauce
½ ts Chopped fresh garlic
Heat oil unti hot and remove from heat, pour chile to fry about 2
min in hot oil, then drain
on paper towels. Put chile, tomato sauce, cumin,
and garlic in blender and mix, add salt to your taste
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Chiles Rellenos Sauce
1 Onions
2 Garlic
2 tb Oil
2 c Canned tomatoes
4 c Chicken broth
1 ts Salt
1 ts Pepper
1 tb Oregano
Servings: 2
Chop onion and crush garlic. Cook in oil until
wilted.
Add tomatoes and press through strainer.
Mix with broth and bring
to a boil. Season to taste with salt, pepper and oregano. Heat
the
chiles in boiling sauce for about five minutes.
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Chipotle Sauce
2 Chipotle Chiles *
2 Bacon, Slices, Finely Cut Up
¼ c Onion, Finely Chopped
3 c Tomatoes, Finely Chopped
1 c Beef Broth
¼ c Carrot, Finely Chopped
¼ c Celery, Finely Chopped
¼ c Fresh Cilantro, Snipped
½ ts Salt
¼ ts Pepper
* You can make this sauce as hot as you want by adding up to a
total
of 4 dried Chipotle chiles.
Cover chilies with warm water. Let stand until softened, about
1 hour. Drain and finely chop.
Cook and stir bacon and onion in a
2-quart saucepan until bacon is crisp; stir in chilies and
remaining ingredients.
Makes about 4 cups sauce.
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Cilantro Pesto
1 ½ c Fresh Cilantro, Firm Packed
½ c Parsley, Firmly Packed
½ c Parmesan Cheese
½ c Vegetable Oil
¼ ts Salt
3 Cloves Garlic
¼ c Pine Nuts, 1 oz
Place all ingredients in food processor workbowl fitted with
steel
blade or in a blender container,
cover and process until well blended.
Makes about 1-¼ cups Pesto
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Garlic and Cilantro Sauce
1 Garlic head, peeled/minced
2 Jalapeno peppers, seeded and
-finely chopped
2 bn Cilantro, finely chopped
½ c Lime juice
¼ c Extra virgin olive oil
1 ts Salt
Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-¼ cups.
Serves 4. Sauce will keep in refrigerator
for up to 4 days.
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Homemade Taco Sauce
12 Canning tomatoes
1 c Chopped green chili
1 ts Cumino
1 Sm onion
1 ts Salt
1 ts Oregano
Dip tomatoes in boiling water, peel and chop. Chop small onions.
Put tomato, onion and chili in
6 quart pan. Add seasonings and simmer for
1 ½ hours. Put in canning jars. Bath in hot water
bath for 30 min.
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Hot Chile Sauce 2
2 c Water
Chilies *
¼ c Red Wine Vinegar
1 ts Dry Mustard
1 Clove Garlic
¼ c Olive Oil
* You should use 6 to 8 dried Cascabel chilies in this
recipe.
If they can't be found, then use a
½ of a medium Ancho Chile. But
the result will not be as hot. Heat water to boiling; stir in chilies.
Boil uncoverd 5 minutes; drain. Remove stems. Place chilies,
vinegar,
mustard and garlic in a blender
container; cover and blend until the chilies
are finely chopped. Gradually pour in oil, blending until
smooth. Makes
about ½ cup of sauce.
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Jalapeno Cream Sauce
1 Jalapeno Peppers *
1 Clove Garlic, Finely Chopped
2 ts Vegetable Oil
1/8 ts Salt
1 ds Pepper
-------------------QUICK CREME FRAICHE-------------------------
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
* Jalapeno peppers shoud be seeded and finely chopped. You
should use no more than 2 depending
on how hot you want it. Cook chile(s)
and garlic in oil over low heat, stirring
frequently, until tender,
about 4 minutes. Remove from heat; stir
in remaining ingredients including the creme fraiche. Makes
about 1 ¼
cups of sauce.
QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream.
Cover and refrigerate up to 48 hours.
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Lime Butter Sauce
2 lg Egg Yolks
1 tb Lime Juice
½ c Butter, NOT Margarine
½ ts Lime Peel, Grated
Stir egg yolks and lime juice vigorously in a 1 ½-quart
saucepan.
Add ¼ cup of the butter. Heat
over very low heat, stirring constantly,
until butter is melted. Add remaining butter. Continue
heating, stirring vigorously, until butter is melted and sauce is
thickinged. (Be sure butter melts
slowly so that sauce will thicken without
curdling.) Stir in lime peel. Serve hot or at room
temperature. Cover and refrigerate any remaining sauce. Makes
about 3/4 cup of Lime Hollandaise sauce.
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Picante Sauce
Yield: 8 servings
28 oz Can Whole Tomatoes
1 Medium onion, chopped fine
4 Jalapeno peppers, chopped fine
2 tb Apple cider vinegar
1 ts Garlic powder
½ ts Salt
Combine all ingredients in saucepan. Bring to boil.
Lower
heat and simmer uncovered 15 minutes.
Chop tomatoes while cooking.
Number of peppers may be varied to increase flavorful "heat".
Serve chilled with Doritos or similar tortilla chips.
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Pumpkin Seed Sauce
1 c Pumpkin Seeds, Shelled
¼ c Onion, Chopped
1 Bread, White, Slice *
1 Clove Garlic, Crushed
2 tb Vegetable Oil
2 tb Green Chiles, Chopped,Canned
14 oz Chicken Broth, Canned
½ c Whipping Cream
ds Salt
* Slice of white bread should be torn into small pieces.
Cook pumpkin seeds, onion, bread, and garlic in oil, stirring
frequently,
until bread is golden brown.
Stir in chiles. Place mixture in food processor
workbowl fitted with steel blad; cover and
process until smooth. Stir in broth, whipping cream and salt. Makes
about 3 cups of sauce.
BLENDER METHOD: Place pumpkin seed mixture and about
half the broth in blender container;
cover and blend until smooth.
Stir in remaining broth, the whipping cream and salt.
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Ranchero Sauce
2 md Chopped Onions
2 md Cloves Garlic, Chopped
1 md Chopped Bell Pepper
14 oz Italian Plum Tomatoes
6 oz Chicken Broth
In a medium skillet, saute the chopped onion and chopped garlic
over
medium heat. Cook until
soft, do not let the mixture brown.
When soft add the chopped bell pepper and continue to cook
until the pepper
is just tender, but still crunchy. Remove the tomatoes from the
can
and tear them
into pieces. Add the shredded tomatoes to the mixture
in the skillet. Add the liquid from the
tomatoes along with an equal amount
of chicken broth. Simmer the mixture for 30 to 45
minutes or until the sauce is the consistency you desire.
Makes about 2-½ cups.
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Red Chile Sauce 3
2 tb Lard or bacon drippings
2 tb Flour
¼ To 3/4 cup ground red chile
2 c Cooled beef bouillon or water
Up to 4 ounces of tomato sauce (optional)
3/4 ts Salt
1 Garlic clove, crushed
Pinch of ground Mexican oregano (optional)
1 ds Of ground comino (optional)
Makes about 3 cups
Melt lard in a saucepan over low heat. Add the flour and stir
until well mixed and slightly browned.
Add the smaller amount of chile to the bouillon or water, either
when trying a new batch of chile or
when preparing this recipe for the
first time. Taste, then add more chile after the water is well
mixed
into the roux. Stir constantly when adding the water and continue
to stir until a smooth sauce is obtained.
Add tomato sauce, if desired.
Slowly add it to the dlour mixture, stirring constantly.
Season; taste and adjust the seasonings.
Simmer for at least 10 minutes, or longer, to develop the flavor.
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Red Enchilada Sauce 2
10 Large red chile pods
1 ½ ts Flour
4 Garlic cloves
¼ ts Cumino
1 ts Cilantro (optional)
1 ½ ts Bacon drippings
1 Small onion chopped
1 Salt and pepper to taste
1 tb Oregano
Boil chile pods in small sauce pan with 8-12 oz of water until
soft.
Place chiles, oregano, onions, garlic
and salt and pepper in blender. Liquefy
mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour.
Add
the chile mixture and simmer for 30-45 minutes.
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Red Pepper Sour Cream
Sauce
3 Red Bell Peppers *
1 Red Jalapeno Pepper *
½ c Dairy Sour Cream
1 ts Sugar
* Peppers should be roasted and peeled.
Place bell peppers and chile in food processor workbowl fitted with
steel blade or in a blender container;
cover and process until well blended.
Stir in sour cream and sugar. Makes about 2 cups of sauce
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Roasted Tomato Sauce
½ c Onion, Chopped, 1 Medium
¼ c Carrot, Finely Chopped
1 tb Vegetable Oil
2 lb Tomatoes, Roasted & Peeled
1 tb Basil Leaves, Fresh, Snipped
2 ts Sugar
¼ ts Salt
¼ ts Ground Red Pepper
Cook onion and carrot in oil over medium heat, stirring
occasionally,
until tender. Cut tomatoes into
fourths; drain. Place onion,
carrot, tomatoes and remaining ingredients in food processor work bowl
fitted with steel blade or in blender container; cover and process
until
well blended. Serve warm or cold.
Makes about 3 ½ cups sauce.
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Salsa De Suegra
(Mother-In-Law Sauce)
10 Tomatillos
6 oz Green Tomato, Unripe
2 tb Finely Choppped Scallions
3 Serrano Chilies, Chopped
2 tb Chopped Cilantro Leaves
½ ts Sea Salt, To Taste
1/3 c Water
MAKES 2 CUPS
According to local lore, the cook serves this to her son-in-law
because
"le pica mucho"
(it bites him a lot). It is very "picante". However, if
you use 3 chiles, it is only pleasantly picante.
This
sauce should have a thick, rough consistency and is used with
frijoles,
rice, or broiled meats.
It is best eaten fresh but will keep for a few
days in the refrigerator without spoiling. It does not
freeze well.
Roughly chop the tomatoes, add a little at a time with the rest
of
the ingredients to a blender jar,
and blend for a few seconds with each
addition until the sauce has a rough consistency.
The key to salsa verde is the tomatillos (tomate verde -- NOT just
a green tomato)...don't know
where you're from, but if it's the west or
southwest, you'll probably find them in the super...if not,
they are available
canned, in a mexican food section.
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Taco Sauce 2
3 c Tomato paste
5 c Water
1 c Cider vinegar
½ c Corn syrup
2 tb Chili powder
1 tb Salt
1 ts Cayenne pepper ½ tsp. hot pepper sauce
Combine all ingredients in a large sauce pot. Bring to a
boil.
Reduce heat and simmer about
1 hour or until thick. Stir frequently
as mixture thickens to prevent sticking. Pour hot into hot jars,
leaving ¼ inch head space. Adjust caps. Process 30
minutes in boiling water bath. Yield: about 6 half pints.
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Tomatillo Cream Sauce
10 oz Canned Tomatillos
8 oz Diced Green Chiles
1 c Heavy Cream
1 md Egg
pn Coriander
Combine all ingredients and puree until smooth.
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Tomatillo Sauce
¼ c Red Onion, Chopped
¼ c Fresh Cilantro, Snipped
¼ ts Salt
½ lb Tomatillos, Cut Into Halves
2 Serrano Chiles, Canned *
* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh
serrano chile, seeded.
Place all ingredients in food processor workbowl fitted with steel
blade or in blender container,
cover, and process until well blended. Makes
about 1-¼ cups sauce.
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Yellow Tomato Sauce
1 lg Onion, diced
5 Garlic cloves, minced
½ c Fruity olive oil
6 lb Yellow tomatoes, peeled, seeded and cut into chunks(may use
red tomatoes)
½ c Tomato paste
2 sm Canned chipotle chiles, chopped
2 Epazote leaves (a pungent Mexican herb available
in Latin markets)
½ bn Cilantro, chopped
In a stainless steel saucepan, saute the onion in olive oil until
soft. Add garlic and saute briefly.
Add tomatoes, tomato paste, chiles
and epazote. Simmer 15 minutes. Add chopped cilantro and
season to taste
with salt and pepper. Puree, if desired, for a smoother texture.
Makes approximately 2 quarts (about 8 servings). Sauce may be
refrigerated
up to two weeks
or frozen for up to six months.
NOTE: If good vine-ripened tomatoes are not available, substitute
three 28-ounce cans pear-shaped
tomatoes, drained. Another variation is
to add 1 teaspoon toasted, ground cumin seed to the sauce.
Fresh serrano
or jalapeno chiles may be substituted for the chipotle chiles.
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