posted by Saucy on Dec 20
Authentic Mexican sauce recipes can be very involved. They build layers and layers of flavors that excite every area of the palette. There are times though when you want that burst of flavor but don’t have the time required to build everything from scratch. In those circumstances we look to short cuts like using chili powder rather than processing your own fresh chilies. While these don’t produce the flavors to the same depth as doing everything from scratch, they satisfy the craving in a pinch. The enchilada sauce recipe below is a good quick basic red enchilada sauce.
2 tablespoons Olive Oil
2 cloves Garlic, minced
1 small Onion, minced
3 tablespoons Flour
2 tablespoons Ancho Chili Powder
1 teaspoon of Cumin
1 teaspoon Dried Oregano, Mexican preferred
1/8 teaspoon Cayenne Pepper
1/2 teaspoon Salt
2 cups Beef Broth
Heat the oil in a heavy saucepan. Saute the onion and garlic in the oil until soft. Stir in the flour. Heat for 1-2 minutes. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer for 10 minutes.
Place all the ingredients in a blender or food processor and puree until smooth. Strain the mixture. If the sauce is too thick you can thin it out with a little more broth. Serve over enchiladas. This enchilada sauce recipe can be store for up to 3 days refrigerated.
posted by Saucy on Aug 11
This Thai Peanut Sauce is traditionally served as a dipping sauce with Chicken Satay (chicken that is grilled on a bamboo skewer). However, it works equally well as a dipping sauce or finishing sauce for shrimp, pork or beef.
When preparing the sauce do not use a freshly ground peanut butter. This will result in a sauce that is too oily. A creamy peanut butter works best. Garnish with some chopped roasted peanuts and some chopped green onions.
1 cup Creamy Peanut Butter
1 can (14.8-ounce size) Chicken Broth
1/4 cup Fresh Lime Juice
3 tablespoons Brown Sugar
2 1/2 tablespoons Soy Sauce
2 tablespoons Fresh Ginger, peeled and finely chopped
1/4 teaspoon Cayenne Pepper
Place peanut butter in saucepan over medium heat. Gradually mix in the chicken broth. Add remaining ingredients and stir over medium heat until smooth and thick, about 6 minutes. Makes 3 cups of sauce.
posted by Saucy on Jul 29
Another region with a claim on the title of best BBQ is Kansas City. The BBQ sauces in Kansas City are tomato based, tangy and sweet. These sauces are great brushed on smoked or grilled meats. However, because of all the sugar they tend to burn when exposed to the high heat of a grill for long periods. It is best to brush them on late in the cooking process. They are also wonderful served as a dipping sauce.
The BBQ sauce recipe below is a classic example of Kansas City style BBQ sauce. Make sure to reserve some for dipping. It’s finger licking good!
1/4 cup chopped onion
3 medium cloves garlic, minced
3 tablespoons olive oil
1 cup ketchup
1 cup molasses
1/4 cup tomato paste
1/4 cup water
2 tablespoons dark brown sugar
2 tablespoons white or cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Heat oil in a saucepan. Add onions and garlic and sauté until soft, about 5 minutes. Transfer the onion and garlic mixture to a food processor or blender and add the remaining ingredients. Puree until smooth. Pour the puree into a sauce pan and cook over medium-high heat until it starts to bubble. Reduce the heat and simmer uncovered for about 45 minutes to reduce and thicken the sauce. Allow to cool completely and store in an airtight container. This BBQ sauce will keep up to 2 weeks in the refrigerator.
posted by Saucy on Jul 28
There was a beautiful summer day when I wanted to make a chimichurri for some flat iron steaks I had, but was missing some of the key ingredients (parsley & jalapeño) for a Classic Chimichurri. So I decided to experiment with the ingredients I had on hand. Instead of flat leaf parsley I used cilantro (one of my favorite herbs and a relative to parsley). To provide the heat and spice normally infused by the jalapeño, I added ancho chili powder and cayenne pepper. The result was a very flavorful sauce that we thoroughly enjoyed. The cilantro and fresh oregano work really well together, and the ancho chili powder and cayenne added just the right amount of bite. I both marinated the meat in the sauce and reserved some that was served with the steaks. This one has earned a place in my portfolio for entertaining.
3/4 cup Cilantro
1/4 cup fresh Oregano
1/8 cup fresh Basil
5-6 cloves of Garlic
1 tablespoon Ancho Chili Powder
1 tablespoon Kosher Salt
Pinch of Cayenne Pepper
Fresh Ground Black Pepper
1/3 cup Olive Oil
1/4 cup Sherry Vinegar
1 tablespoon Fresh Lime Juice
Combine all of the ingredients in a food processor and blend until smooth.
posted by Saucy on Jul 27
Nothing can evoke more passionate debate than a discussion about where the best BBQ can be found. BBQ styles and sauces vary widely across the great expanse of the US. From the vinegar based sauces of the Carolinas to the tomato based sauces of Kansas City. In Texas it’s all about the beef, while in Memphis it’s the ribs and North Carolina the pulled pork. The tastes and styles vary, but that low slow smoky goodness they all share is all delicious!
In eastern North Carolina they use a vinegar sauce with spice and a little bit of sweetness to balance it out. South of there, in southern North Carolina and South Carolina, they add mustard to this concoction. West of there they add ketchup. These vinegar based BBQ sauces are a wonderful complement to a tender slowly smoked pork shoulder. The BBQ sauce recipe below is a classic eastern North Carolina vinegar sauce.
2 cups cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
For the best results, make this 1-2 days in advance to allow the flavors to blend. Combine all of the ingredients in a jar with a tight-fitting lid. Shake vigorously to blend. Store the sauce in the refrigerator for up to 2 months.
posted by Saucy on Jul 25
Red curry is a staple in the Thai household. This coconut based curry is bold and spicy, while hitting all of the taste areas of the pallet. Red is the most popular of the coconut based curries, but there are also green and yellow versions as well.
The curry sauce recipe below calls for several ingredients that can be found at asian markets or in the international section of some supermarkets (Thai red curry paste, unsweetened coconut milk & fish sauce). Our favorite store bought Thai red curry paste is Mae Ploy
brand. The red curry paste has a lot of heat to it, so you may want to start out with a little less and work your way up to 1/2 tablespoon. However, if you’re more adventurous and impervious to pain, you can use more!
2 tablespoons vegetable oil
1/2 tablespoon Thai red curry paste
1 14-ounce can unsweetened coconut milk
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
1 lime, juiced
2 tablespoons asian fish sauce
Heat vegetable oil in small sauce pan over medium heat. Add curry paste and stir for about 30 seconds until it gets aromatic. Add coconut milk slowly, stirring to incorporate. Add the chopped lemongrass, brown sugar, lime juice and fish sauce. Simmer to thicken and reduce the mixture, about 5-10 minutes.
posted by Saucy on Jul 23
This classic French sauce is a creamy emulsion of butter and egg yolks. The richness of the sauce goes wonderfully with beef, but equally well with chicken or vegetables. Preparation of the sauce requires close attention to achieve the proper consistency. Try this recipe over a filet mignon for a wonderful and elegant dish.
2 Tablespoons tarragon vinegar
2 Tablespoons dry white wine
1/4 Cup very finely chopped shallot
1 Tablespoon finely chopped tarragon leaf
3 large egg yolks
1/2-3/4 Cup unsalted butter, soft and cut into small pieces
1 Tablespoon Lemon juice
1/4 Teaspoon ground black pepper
Kosher salt, to taste
In a small saucepan simmer vinegar, wine, shallots and tarragon until reduced to about 1 Tbsp. Remove from heat and set aside. In a separate saucepan whisk beaten yolks, salt and pepper and lemon juice over low heat until thickened to consistency of heavy cream. Beat constantly and add butter a piece at a time until whisk is coated heavily. Fold in wine mixture and serve. If desired, a pinch of cayenne pepper can be added as well.
posted by Saucy on Jul 23
A Chimichurri is an Argentinian sauce typically used with grilled meats. It is a blend of herbs, garlic, olive oil, spices, vinegar and lemon juice. This very tangy and flavorful sauce can be used as both a sauce and a marinade. Chimichurri sauce will keep for up to 3 days when refrigerated in a well sealed container.
Here is a classic Chimichurri sauce recipe. Try this with some grilled flank steak or skirt steak.
1/4 cup olive oil
2/3 cup sherry vinegar
3/4 cup fresh parsley, chopped
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
6 large cloves garlic, chopped
Salt & freshly ground pepper
Simply combine all of the ingredients. If using as a marinade and a sauce, reserve about 1/3 of the Chimichurri for the sauce and use the remainder for the marinade.