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Old November 26th, 2007, 04:45 PM   #1
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Default Sauce, Relish, and Marinade Recipes

Share your favorite sweet and savory sauce recipes here.
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Old November 26th, 2007, 05:47 PM   #2
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Default Tangerine Dipping Sauce (VietNam)

Quote:
Originally submitted by pastskater:
TANGERINE DIPPING SAUCE (VIETNAM)

A colorful dipping sauce for spring rolls, fried rangoons or fried quail. Use as a most unusual marinade for flank steak.

Makes 4 servings

Ingredients:

2 cloves garlic
1 red jalapeno, chopped, seeded, ribs removed*
2 tablespoons sugar
1 tablespoon lime juice
6 tablespoons tangerine juice
1/4 cup rice vinegar
1/4-cup Nuoc Mam, Vietnamese fish sauce
1 tablespoon Mirin, sweet rice cooking wine

Preparation:

Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and Mirin. Blend for 5 seconds.

Can be made ahead of time and stored in the refrigerator.

* A dried pequin pepper can be used if red jalapenos are out of season.

NOTE: Vietnamese fish sauce can be found in most major Supermarkets in the oriental food section. Also, I always buy tangerines when they are on sale, then juice them and freeze in ice cube trays. Then I dump them into a freezer bag for eventual use. I like the
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Old November 26th, 2007, 05:53 PM   #3
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Default Wild Man with a Shotgun Rub

Wild Man with a Shotgun Rub

Ingredients:

1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon marjoram
1 tablespoon dry mustard
1-1/2 tablespoons fresh cracked peppercorns

Preparation:

Place all in a spice grinder and pulse a few times to blend thoroughly. Store like all spices, in a tightly sealed jar away from heat and light.
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Old November 26th, 2007, 07:39 PM   #4
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Quote:
Recipe originally posted by pastskater
CRANBERRY-APPLE RELISH
8 or more servings

This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.

12-ounce bag fresh cranberries
4 sweet cooking apples (such as Cortland), peeled and diced
1/2 cup light brown sugar or Sucanat
1/4 cup apple juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of allspice or nutmeg
1/4 cup golden raisins

Combine all the ingredients except the raisins in a large saucepan. Stir together; bring to a simmer, then simmer gently, covered until the cranberries have burst and the apples are tender, about 20 to 25 minutes.

Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature.
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Old December 9th, 2007, 09:50 PM   #5
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Fruited relish
6 cups
Ingredients:
1 firm cantaloupe melon, cut from the rind
1 firm honeydew melon, cut from the rind
1 green pepper, seeded
1 red pepper, seeded
1/4 cup fresh cilantro (also called coriander), minced
Juice of two fresh limes

Instructions:
Cut the melons and peppers into very small but definable squares. Combine with cilantro and lime juice in serving bowl and let sit 2-3 hours before serving. This keeps 3 days in the refrigerator, but is best at its freshest.

This extraordinary relish is fabulous scooped onto tortilla chips, but it is a veritable work of art when served with black bean quesadillas or grilled fish.
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Old December 12th, 2007, 04:20 PM   #6
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So anyhow I have gotten into herbs and the benefits from them. So this being a classic combo, I thought add this.
To make Spiced-Rosemary Marinade, combine in a bowl:

1 c vinegar
1/3 c olive oil
3 tblsp Dijon mustard
1 tsp mustard seeds
1 large clove garlic, minced fine
3-4 tblsp fresh rosemary, chopped, or 1 tblsp dried
freshly ground pepper, to taste
Marinate chicken (skinless breasts or other pieces) overnight. Grill, brushing frequently with remaining marinade.
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Old December 13th, 2007, 12:59 PM   #7
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Italian fondue

as to the validity of this being true Italian...don't quote me
last minute type
easy recipe
1/2 pound ground beef*
1 (15 ounce) can tomato sauce
1 teaspoon cornstarch
1/2 cup Chianti
1/2 envelope Spaghetti Sauce Mix
12 ounces Cheddar Cheese
4 ounce Mozzarella Cheese
Italian bread (or French loaf bread) cut into bite size pieces with crust.

In a saucepan brown ground beef, drain off excess fat. Stir in spaghetti sauce mix, add tomato sauce. Add cheeses gradually; stir over low heat until cheese is melted. Blend together cornstarch and wine, add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot, place over fondue burners. Spear bread cube with fondue fork, dip in fondue mix, swirling to coat (if fondue becomes thick add a little "warmed" Chianti) * For healthy eaters- ground turkey can be used. ** You may also substitute with 6 ounce cheddar and 6 ounce Velveeta cheeses.
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Old December 16th, 2007, 04:08 PM   #8
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GARLIC, PEPPERCORN, AND MARJORAM OIL

18fl oz/500ml bottle of extra virgin olive oil
3-4 cloves of garlic, chopped in half
1 tsp. black peppercorns, slightly crushed
4 sprigs of fresh marjoram, each around 6 inches/15cm long, washed with damaged leaves removed

Pour a little oil out of the bottle and push the garlic cloves, peppercorns, and marjoram.

Make sure the oil comes up to the very top of the bottle. Re-seal and let stand on a sunny windowsill for 2 weeks. Every so often, give the bottle a little shake to mix it.

After 2 weeks strain the oil and re-bottle then it is ready to use, it will last up to 3 months.[/FONT]
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Old January 15th, 2008, 02:16 PM   #9
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ROASTED BEEF GRAVY

Instructions
Roasted beef gravy, which really should be a sauce, is improved by adding a little tomato to the stock before adding it to the fat and flour. In roasting meats, we do not use butter for the sauce; there is always sufficient fat in the bottom of the pan. Pour from the pan all but one or two tablespoonfuls of fat (the amount required) and add to that the flour. A rounding tablespoonful of butter to which we refer weighs an ounce; of liquid fat, as in the pan, you must allow two even tablespoonfuls to the ounce; so, if you are going to make a half pint of sauce take out all but two tablespoonfuls of fat; add one tablespoonful of flour and then the half pint of water or stock.
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Old January 15th, 2008, 02:17 PM   #10
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QUICK MADE-GRAVY

Ingredients
1/2 pound of shin of beef
1/2 onion
1/4 carrot
2 or 3 sprigs of parsley and savoury herbs
piece of butter about the size of a walnut
cayenne and mace to taste
3/4 pint of water
Instructions
Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small saucepan with the butter. Keep stirring over a sharp fire until they have taken a little colour, when add the water and the remaining ingredients. Simmer for 1/2 hour, skim well, strain, and flavour, when it will be ready for use.

Time: 1/2 hour.
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Old January 15th, 2008, 02:18 PM   #11
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Rich Gravy For Hashes, Ragouts, Etc.
Ingredients
2 pounds of shin of beef
1 large onion or a few shalots
a little flour
1 bunch of savoury herbs
2 blades of mace
2 or 3 cloves
4 whole allspice
1/4 teaspoonful of whole pepper
1 slice of lean ham or bacon
1/2 head of celery (when at hand)
2 pints of boiling water
salt and cayenne to taste
Instructions
Cut the beef into thin slices, as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black; pour in the boiling water, let it boil up; and skim. Add the remaining ingredients, and simmer the whole very gently for 2 hours, or until all the juices are extracted from the meat; put it by to get cold, when take off all the fat. This gravy may be flavoured with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for.

Time: Rather more than 2 hours.
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Old January 15th, 2008, 02:20 PM   #12
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CARAMEL
Ingredients
1/2 pound of brown sugar
1 tablespoonful of water
1 cup of boiling water
1 teaspoonful of salt
Instructions
Put brown sugar and the tablespoonful of water into a frying-pan, and stir steadily over the fire till it becomes a deep dark brown in color. Then add boiling water and salt. Boil a minute longer, bottle, and keep corked. One tablespoonful will color a clear soup, and it can be used for many jellies, gravies, and sauces.
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Old January 20th, 2008, 01:56 AM   #13
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Maui Salsa


Ingredients:

8 firm, vine-ripened Kula tomatoes, chopped
2 large Maui Onions, chopped
1 large bunch of fresh cilantro, chopped
1 lime
2 red/yellow bell peppers, chopped
2 cans Italian-style tomatoes
1 firm papaya, de-seeded and chopped
Crushed red pepper (optional)
Mix all ingredients in a very large bowl, squeeze lime juice over all....and you
a Maui Salsa
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Old January 31st, 2008, 10:15 PM   #14
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Basic Tomato Sauce

This works well as a basis for Creole dishes, as it's seasoned with thyme rather than basil. If you're making Italian dishes, feel free to substitute basil for its distinctive sweetness and perfume.


1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme ( or 2 tablespoons dried )
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste
Sauté the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes ). Add the thyme and carrot and cook 5 more minutes. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
YIELD: 6 cups
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Old January 31st, 2008, 10:15 PM   #15
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SUPREME SAUCE

1 quart chicken veloute
1 cup heavy cream
2 tablespoons cold butter
Salt to taste
White pepper to taste
Lemon juice to taste
Heat the veloute in a medium saucepan and simmer until reduced by 1/4, stirring occasionally. Pour the cream into a metal bowl and temper by slowly incorporating a small amount of the hot veloute. Slowly stir this into the sauce, and return to a very low simmer. Swirl in the raw butter until melted, then season to taste with salt, pepper and lemon juice. Strain through cheesecloth.
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Old January 31st, 2008, 10:16 PM   #16
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CREOLE MUSTARD SAUCE


3/4 cup heavy whipping cream
3/4 cup Creole mustard
1/4 cup sour cream
In a small saucepan, bring the cream to a low boil over medium heat. Whisk in the mustard and sour cream and simmer for 5 minutes. Hold warm.
Chef Brigtsen prepared this delicious sauce for, among other things, one of my very favorite appetizers in his restaurant: panéed rabbit tenderloin, served on a tasso-parmesan grits cake with sautéed spinach in a pool of this sauce.
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Old January 31st, 2008, 10:17 PM   #17
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RED GARLIC SAUCE

Great with any kind of fish soup or stew, or on pasta, potatoes, fish, eggs ... anything you like! It's very versatile.

6 large cloves garlic, peeled
1/4 teaspoon salt
18 leaves fresh basil
3/4 cup white bread crumbs, preferably homemade
3 tablespoons hot stock or milk
3 egg yolks
2 red bell peppers, roasted and peeled
3/4 to 1 cup extra virgin olive oil
Tabasco sauce to taste
Salt and freshly ground black pepper to taste
Purée the garlic with a mortar and pestle (don't use a food processor), add the salt, and pound into a paste. Add the herbs and continue pounding. When well-blended, add the bread crumbs and stock or milk, and pound in.
When they have formed a paste, transfer to a heavy bowl and add the egg yolks, then red pepper. Pound those in too. At this point, switch to a whisk or food processor, and beat a minute more, until sticky.

Add the oil in a drizzle, whisking or beating all the while, as if making a mayonnaise. This should be a thick, heavy sauce. Season to taste with Tabasco, salt and pepper.

YIELD: 1-1/2 cups.
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Old January 31st, 2008, 10:40 PM   #18
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SNAPPY SALSA


½ c. red pepper, diced
½ yellow pepper, diced’
½ c. green pepper, diced
1 c. sun maid raisins or sun maid peaches
thinly sliced
1 c. pineapple, diced’
½ c. red onion, diced
optional: ½ c. jicama. chopped
¼ c. fresh cilantor or fresh parsley, finely chopped
½ . jalapeno pepper, seeded and minced
2 to 3 T. lime juice
1 clove garlic, minced
½ . t. chili powder
¼ t. cumin
¼ t. salt
chips or brushetta


Combiner all ingredients in a medium bowl. Cover and refrigerate at least one hour for flavors to blend,. Serve with chips, as a dip or spooned on brushetta. Makes 3 cups.
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Old February 2nd, 2008, 01:17 AM   #19
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THICK CREAM SAUCE


Ingredients
2 tablespoons butter
2 1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Instructions
Melt butter in saucepan, add flour and mix well.

Add cold milk slowly, stirring until smooth and creamy.

Add seasoning and boil about 3 minutes.
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Old February 2nd, 2008, 01:18 AM   #20
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Drawn Butter Sauce
Ingredients

1/3 cup butter
3 tablespoons flour
1 1/2 cups hot water
1/2 teaspoon salt
1/8 teaspoon pepper
Instructions
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.
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