posted by Saucy on Jul 29
Nothing is a better accompaniment to Lamb than mint sauce. English mint sauce was originally created to pair with the strong flavor of mutton. This quick and easy sauce has a wonderful balance between the minty sweet and the tang of the vinegar. The flavor can be adjusted to taste by adding more sugar or vinegar.
1 cup Fresh Mint Leaves, tightly packed
2 tablespoons Sugar
2 tablespoons Boiling Water
2 tablespoons Malt Vinegar
Combine the Mint and the sugar in a food processor and chop until fine. Transfer the mixture to a small bowl. Add the boiling water and stir until the sugar dissolves. Stir in the vinegar. Cover and let stand for 15 minutes. The sauce can be refrigerated for up to 2 weeks. Serve at room temperature.
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 28
If you have a sweet tooth then there’s probably nothing more satisfying that a caramel sauce! That warm buttery goodness is delicious over ice cream, cake or just about anything. What many people don’t realize though is just how easy it is to make. And a homemade caramel sauce is so much tastier than anything you could buy off of the shelf.
While making caramel sauce is easy, the process requires close attention. The very first thing you need to understand is that molten sugar is extremely hot, much hotter than boiling water. Therefore you need to be extremely careful when handling this mixture (keep the little ones out of the kitchen). The second item to be aware of is that the process happens very quickly. The line between a rich caramel and burnt sugar is very fine. You need to pay close attention to the pan through the entire process to make sure the sugar doesn’t burn. For this reason it is also very important to have all of your ingredients ready to go in advance. Follow these simple guidelines and you’ll soon find yourself in caramel heaven!
1 cup Sugar
2 tablespoons Water
6 tablespoons Butter
1/2 cup Heavy Whipping Cream
Over high heat, bring the sugar and water to a boil in a medium sauce pan with very high sides (2-3 qt). The high sides are necessary because the mixture will foam up once the other ingredients are added. As the sugar begins to melt stir vigorously. Stop stirring when the sugar begins to boil. You can wipe down the sides of the pan as necessary with a wet pastry brush. Once all the sugar crystals have melted and the mixture is an amber color, add the butter. Wisk until the butter has melted. When all the butter has melted remove from the heat. Slowly add the cream while stirring continuously. Allow to cool for a few minutes in the pan. The sauce can be served warm, or it can be stored for future use. To store the sauce, pour the warm mixture into a glass mason and allow to cool to room temperature. Put on the lid and the sauce can be stored refrigerated for up to 2 weeks.
posted by Saucy on Jul 28
Bechamel Sauce is a classic French sauce which is often used as a base for many other sauces. Master this sauce and you’ll be able to venture into more complex creations such as various cheese or cream sauces. The wiki on Bechamel can be found here.
A basic Bechamel sauce consists of milk wisked into a roux. The following recipe is for a classic Bechamel.
1/8 lb. butter
4 T. Flour
2 c. cold milk
1 t. sugar
1/2 t. salt
1/8 t. white pepper
Dash of nutmeg
Melt butter in medium saucepan over medium-low heat. Whisk in flour and cook 3 minutes stirring constantly. Do not let the flour brown. Whisk in the milk and bring to boil, stirring constantly. Add salt and nutmeg. Reduce heat and simmer until thick enough to coat back of spoon. Makes about 2 cups of sauce.
posted by Saucy on Jul 27
Pesto sauce is another very flavorful sauce that is simple to prepare. The basil and garlic provide a bright strong flavor base. The cheese and pine nuts add richness and texture. If you have fresh basil and garlic on hand (we highly recommend your own herb garden) this is an option for a quick and refreshing pasta dish. The pesto sauce recipe below is for a classic pesto.
2 cups basil
3-4 garlic cloves
1/3 cup pine nuts
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup lemon juice
1/4 cup olive oil
Combine all ingredients in a food processor or blender and puree until it forms a smooth paste. The sauce can be stored covered in the refrigerator for 2-3 days, or it can be frozen.
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.