Tagged with sauce

Salsa Taquera

Ingredients 10 tomatillos (green ones) 2 small roma tomatoes 6 chipotle chiles in adobo (3 if you’re not used to spicy food) 1 chile serrano 2 cups water (maybe less, control thickness here) 1 tbsp dry oregano 1 tbsp salt 1 tbsp black pepper 1/8 cup white vinegar 2 cloves of garlic Preparation Boil the … Continue reading

Swiss Chard Pesto with Almonds

Ingredients Kosher salt 3 bunches Swiss chard, stems removed 3/4 cup toasted almonds 3/4 cup grated aged Pecorino Romano cheese Pinch nutmeg Pinch ground cloves 2 lemons, zested and juiced 1 clove garlic, grated on a rasp grater About 3/4 cup extra-virgin olive oil Freshly ground black pepper Preparation Bring a large pot of water … Continue reading

Horseradish Sauce

Ingredients 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid) 1/2 teaspoon grated lemon zest 2 teaspoons kosher salt Freshly ground black pepper Preparation In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate … Continue reading

Ragu alla Bolognese

Ingredients 1 ½ lb beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces Salt to taste 1 Tbsp olive oil 2 medium carrots, peeled and minced 2 ribs celery, minced 1 medium onion, minced 1 lb ground pork (preferably from the shoulder) ½ cup … Continue reading

Carp Fish Cakes with Citrus Tartar Sauce

Ingredients For sauce 1 cup mayonnaise 4 teaspoons finely grated lemon zest (from 2 lemons) 1 tablespoon finely grated orange zest (from 1 orange) 1 tablespoon fresh lemon juice 1 tablespoon freshly squeezed orange juice 1/4 teaspoon salt Pinch sugar Pinch cayenne For fish cakes 2 pounds carp fillets, skinned and cut into 2-inch pieces … Continue reading

Chimichurri Marinade

[CP: Originally meant to go on steak, this goes on everything.  Mom did quail in it and it was really nice.] Ingredients 1/2 cup red wine vinegar 1 teaspoon kosher salt plus more 3–4 garlic cloves, thinly sliced or minced 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 2 cups minced … Continue reading

White Barbecue Sauce

Ingredients 1 1/2 cups mayonnaise 1/4 cup water 1/4 cup white wine vinegar 1 tablespoon coarsely ground pepper 1 tablespoon Creole mustard 1 teaspoon salt 1 teaspoon sugar 2 garlic cloves, minced 2 teaspoons prepared horseradish Preparation Whisk together all ingredients until blended. Store in the refrigerator up to 1 week. Southern Living, August, 2005

Mustard Sauce for Corned Beef

Ingredients 1 c. white wine 1 tsp. minced garlic 1/2 c. diced onion 1 c. heavy cream 1 c. chicken stock 1 c. dijon 1 tsp. whole grain mustard 1 tsp. salt pinch pepper 2-3 tsp. flour (or corn starch?) Preparation In a small saucepan over medium heat, boil white wine, garlic, and onion for … Continue reading

Duck Stock Sauce

Ingredients 2 c. duck stock or 3 c. of lighter stock, such as goose, pheasant, or grouse salt pepper 1/2 tsp. dried tarragon zest of one tangerine dash Worcestershire sauce 2 tbsp. bourbon (optional) corn starch 1 tbsp. butter Preparation Heat the stock with the next six ingredients (salt and pepper to taste, depending on … Continue reading

Date & Red Wine Sauce

Ingredients 600ml chicken stock 250ml red wine 3 tbsp port 3 tbsp balsamic vinegar 200g (7 oz) halved, stoned dates Preparation Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to … Continue reading