Tangy Tartar Sauciness

You can call me lazy.

Aww, that wouldn’t be at all nice.

But I am. Which means I don’t really make ravioli. Or other picky things. I’m not much for cupcakes either.

But I do make tartar sauce, on the rare occasion that I can force myself to all the work involved in making fish and chips. The real deal fish and chips.

Now I used to make a really basic tartar sauce, but I’ve become more sophisticated. So this is the one I made today. And frankly it ain’t half bad. And I have a few other ideas which I threw down in the notes.

INGREDIENTS:

• 2/3 c mayonnaise
• 1/3 c sweet pickles, chopped
• 1 tablespoon lemon or lime juice
• 1/2 tsp pepper
• 1 tablespoon hot sauce of your choice

INSTRUCTIONS:

1. Mix it all together.

Serves: 4

NOTE: consider adding some grated onion, dill pickles or capers to the mix. I might go for that for a more elegant piece of fish, one that is sautéed and not deep-fried with a breading.

 

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Triumphant Lemon Cream Sauce

This is a sublime and gorgeous sauce.

It beautifully naps any number of things.

It’s easier to make than a Hollandaise or béarnaise.

It’s versatile. Oh I think I said that already.

I hope you will find many uses for it, and enjoy it as much as we do.

So read on.

INGREDIENTS:

• 6 tbsp butter, separated 4 and 2
• 1 tbsp shallots, minced
• 1 lg clove garlic, micro-planed
• 1/2 c white wine
• 2/3 c cream
• 2 tbsp chopped fresh parsley
• salt and pepper to taste
• juice of up to one lemon

INSTRUCTIONS:

1. Melt 4 tbsp butter in saute pan.
2. Add the shallots and garlic, and saute lightly for a couple of minutes.
3. Add the wine, bring to boil, and reduce to about 1/2
4. Add the cream, whisking in, and bring to a very light simmer. Then turn off the heat.
5. Add the lemon juice, tasting regularly until it is as tart as you wish it.
6. Dice the remaining 2 tbsp of butter and drop in, turn on the heat, and melt out the butter, whisking until it;’s incorporated.
7. Add the parsley, and salt and pepper as needed.

Serves: about 2/3 c

NOTE: You can make this and let it sit, which will cause it to thicken up a bit, and then just reheat lightly before serving. While it works wonderfully over chicken breasts and fish, it is terrific with sea food, and pastas and noodles as well. It pairs wonderfully with asparagus, and I would consider it with other “strong” vegetables like Brussel sprouts or spinach.

Oui Bechamel Sauce

French sauces can be quite difficult. They often require exactitude as to ingredients and especially technique.

But that is not this one. A Béchamel sauce is simple. It is a milk sauce. It is a mathematical construct.

Once you understand the math, you never need another recipe. Not even this one. But do visit it from time to time anyway, because it will get lonely otherwise.

So just remember to count, and you will be fine.

And did I say versatile? It is the queen of versatile sauces. From the basic recipe you can concoct all manner of delightful “new” sauces, and that makes it worth its weight in budda.

INGREDIENTS:

• 2 TBSP butter
• 2 TBSP flour
• 2 c of warmed milk
• a pinch of salt, a pinch of pepper (white if you are pretentious)
• 1/2 tsp freshly grated nutmeg

INSTRUCTIONS:

1. Melt the butter in a sauce pan. Add the flour and whisk until combined, cook for a minute, letting it bubble.
2. Add the warmed milk, and stir.
3. Continue heating the mixture until it starts to lightly boil, whisking from time to time. Watch it thicken up nicely.
4. Add the salt, pepper and nutmeg.
5. Done.

Serves: 2 cups

Now as to uses:

• The ratio is 1:1:1 so it’s 1 tbsp to 1 tbsp to one cup. You can make more or less, just stay with the ratio.
• Cheese sauces can be made by adding the same ration of grated cheese. If making one cup of sauce, add one cup of cheese. You can use any you like, a cheddar sauce for mac and cheese, a parmesan for parmesan sauce, etc.
• Used by itself, the béchamel is often used as the “cream” for creamed peas or pearl onions, or frankly any veggie you might want to do this way.
• Some folks use it in place of a red sauce in lasagna.
• Add other herbs if you wish.
• Omit the nutmeg if you wish.
• It can be used in place of a canned soup in casseroles, just season it to please the dish.
• Experiment. It is versatile, easy to make and can’t be screwed up unless you work  at it.

Pick Your Asian Sauce

Today is your lucky day.

For the price of one, you are getting 25 recipes!

Quite a bargain.

I am indebted to Lolly St. John at JustaPinch for deciding to post a collection of Asian sauces in one place.

I’ll abandon the usual format and just list them. All “instructions” are the same, just mix them all together.

By making your own, you save all those awful additives, and moreover, they will be fresh, and even more important, you will save a ton of money. Some of these “sauces” now cost nearly six bucks a bottle in the store.

If you like Asian dishes, this list will make live so much easier. Frankly, pick a sauce, add some meat and veggies, and you are in business. Or follow traditional recipes. So enjoy scrolling down and seeing the bonanza that awaits you.

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

General Tao’s Sauce
1/4 cup cornstarch
3 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup chicken stock
1/2 cup sugar
1/4 cup good-quality soy sauce
3 tablespoons white vinegar
4 red chilies or use Pepper flakes (optional)

Stir fry Sauce
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Sweet and Sour Sauce
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice)
2 teaspoons oil

Mongolian Grill Sauce
1 teaspoon olive oil or 1 teaspoon canola oil
1/2 teaspoon ginger powder
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar

Dipping Sauce
3/4 cup water
2 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes

Basic Chinese White Sauce
In a measuring cup, combine:
2 Tablespoons soy sauce, shoyu, or Bragg’s
3/4 cup water
1 tablespoon grated ginger
1/2 teaspoon chopped garlic (1 small clove)
1 Tablespoon cornstarch

Basic Chinese Brown Sauce
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
3/4 c. water
0.5 – 1 Tbl. grated ginger
1 tsp. chopped garlic (1 clove)
1 Tbl. cornstarch
1 Tbl. Molasses

Spicy Orange Glaze
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
1/3 c. water
1 tsp grated ginger
1-2 tsp. chopped garlic (1-2 cloves)
1 Tbl. cornstarch

Basic Chinese Sauce
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chili paste

Basic Asian Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

Chinese Lemon Sauce
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove , minced
2 teaspoons cornstarch
1 teaspoon cold water

Peanut Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper , to taste

Ginger Sauce
1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
1/2 cup white vinegar
1 cup soy sauce

Mustard Sauce
2 tablespoons dry mustard
1 1/2 teaspoons sugar
5 tablespoons milk
2 tablespoons cream
2 tablespoons hot water
1 tablespoon sesame seeds, lightly toasted
1/4 cup soy sauce
1 garlic cloves, minced

Teriyaki Sauce
1 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, minced

Sriracha Sauce
1 1/2 cups chopped Chili Peppers
1 Tablespoon fresh lime juice
3 garlic cloves
2 Tablespoons palm sugar (or brown sugar)
2 teaspoons salt
1/4 cup white vinegar

Spicy Sushi Sauce
1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan)
2 tablespoons sriracha sauce
1/4 teaspoon toasted sesame oil

Thai Sweet Chili Sauce
3 garlic cloves, peeled
2 hot red peppers ( jalapeno, Serrano, Thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Wasabi Sauce
1/3 cup mayonnaise
2 teaspoons wasabi paste or 2 teaspoons wasabi powder
2 tablespoons honey

Asian Barbecue Sauce
6 tablespoons hoisin sauce
2 tablespoons rice vinegar ( not seasoned)
1/2 teaspoon lemon juice
1 tablespoon asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallots
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five spice powder
1/3 cup sugar

Tabasco Sauce
3 dozen long hot red peppers
1 garlic cloves
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar

Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame oil
20 drops chinese hot sauce ( or Habanero or jalapeno)
1/8 teaspoon black pepper

Asian Plum Sauce
6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar
1 small onions ( 1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced

Lumpia Dipping Sauce
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes

Final Destination Enchilada Sauce

I am far from being an expert when it comes to Mexican cooking. So, like most cooking, it’s a bit of a journey. You go with the best, until something better comes along.

And it has.

In the case of enchilada sauce. I have posted one here, called Bring it On Enchilada Sauce. It came from a website that was touted as being authentic. And I have no doubt it was and is. Trouble was that it was not very tasty. Still it was useable.

But I have found and tried a recipe that is both authentic and delicious, and so I’m posting it. I urge you, if you haven’t tried the other, to abandon it, and try this one instead.

It comes from Juliann Esquivel an excellent cook who posts at JustaPinch. Juliann has blue ribbons, which I have yet to gain, so she knows her stuff!  She says this recipe is 200 years old, and has been passed down through the generations. It is, I admit, not an easy recipe, but not really as hard as you think at first glance. It’s more messy than anything.

I’m only giving you the sauce. I will post the cheese enchiladas separately which we really enjoyed today. You can make your own chicken stock and I’ll leave that to you since there are recipes everywhere. I confess that I’m addicted to the ease of using the boxed stock, (no salt), but please feel free to be as masochistic as you wish, and make your own! I’ve made homemade stock and it’s easy enough, I just haven’t been disciplined to save my extraneous chicken parts lately to make my own.

This recipe makes enough sauce for about 40 enchiladas. I used what we needed for ten, and then divided the balance of the sauce into three quart freezer bags and put them in the freezer. That will substantially lighten the work load, since you don’t have to make fresh sauce each and every time.

So here goes:

INGREDIENTS:

For softening the Chilis:

• 6-8 dried chilis (anchos, pasilla, New Mexican, guajillo) any combo (check the package which tells you the heat level) I used half anchos and half New Mexican with 1 de arbol (a Serrano which has been dried, and is quite hot).
• 1/2 of a large onion
• a bit of salt
• water to cover

For the Chili paste:

• 4 cloves garlic
• 1 tsp peanut butter
• 1/2 tsp ground cumin
• 1/2 dried oregano
• 1/4 tsp black pepper
• 1 tsp salt
• 1/4 tsp cayenne (optional–wait to the end, taste and decide)
• 6 tbsp or so of chicken stock
• 1/2 lg tablet of Mexican chocolate ((okay, Juliann was kind enough to give me a substitute, since I can’t find this: Take a spice grinder and place 2 cinnamon sticks and 1/4 c roasted almonds and grind up into powder. (the almonds will be a  big pasty). Remove and place in a bowl, and add 6 oz of baking cocoa (unsweetened) and 1 c of sugar. Mix thoroughly.)  Juliann says each tablet is about 2 oz (1/2 would be 1) and so use about 3 heaping TBSP of this mixture in place of the Mexican chocolate)) you will have lots of this left over, so just label and place in a container in your pantry for use when you need it. Might be a good idea to indicate that 3 tbsp = 1/2 tablet for future reference.

For making the Roux:

• 1/2 c oil (corn or canola)
• 1/2 c flour
• As much as 20 oz of chicken stock

INSTRUCTIONS:

1. Clean your chilis by opening them and removing seeds, rinse them off and place in a sauce pan. Add the half onion, cover with the water, and bring to a boil, reducing and simmering for 15 minutes. Take off the heat and let sit for at least an hour, more if you can.
2. Gather the chili paste items, and get out either a blender or a food processor.
3. Make your roux in a saute pan. Using a whisk, stir the flour into the oil and continue stirring as it bubbles and the oil is absorbed into the flour. When you start to smell it, take it off the heat and continue stirring. It will be a medium nutty color, darkened from the light yellow when it starts. Set this aside.
4. When you are ready to deal with the soaking chilis, use tongs or strain out the liquid, and place 1/2 of the chilis and onion into the blender/processor.
5. Add 1/2 of each of the chili paste ingredients.
6. Blend until well pureed. It will look similar in color to the picture above but will be more pasty than the picture. Dump in the roux pan.
7. Do the other half the same way and add that to the roux pan.
8. Now turn on the heat, fairly low, and begin by adding a good cup of the stock and blending with a whisk. Bring to a very soft boil, stirring all the time so it doesn’t burn on the bottom. Take this slow and easy, if it burns it will be bad. Once it seems hot, continue adding stock and stirring, until you think it is the right consistency.(thick but pourable. Think of it as a spaghetti sauce instead of a pizza sauce,  when you are seeking the right balance).
9. You are done.

Serves: I fixed 10 enchiladas, and I froze 3 bags with enough sauce in each to make another 10 each. This is the best I can offer as a guide.

CopyCat Lafayette Coney Island Sauce

I promised you this recipe. It is the much ballyhooed closer than a tick to a dog recipe for Lafayette Coney Island Sauce.

I made this. I smelled it. I smiled. I tasted it. I wept. And the years disappeared and I could remember standing in that steamed up windowed small joint across from headquarters, ordering “2 coneys and an order of fries” as I had done dozens of times before.

Go figure why Greeks (who own all the Coney joints I think) get things so right with a hotdog. Whether you go to American Coney Island, or Lafayette Coney Island, or Zorba’s Coney Island (my local one), the recipe is fairly the same.

It’s an odd little recipe. I doubt anyone could figure it out. But somebody got hold of it. This is it.

I could swim in this stuff.

If you want a true and authentic Detroit Coney experience, then make this. It’s easy, and you can divide it up into 1/2 or so serving sizes and freeze in plastic bags. Enjoy.

INGREDIENTS:

• 3 TBSP canola oil
• 1 lb lean ground beef
• 14 oz chicken stock
• 4 TBSP flour
• 1 TBSP chili powder
• 1 TBSP paprika
• 1 tsp cumin
• 1 tsp turmeric
• 3 cubes chicken bouillon
• 6 oz V-8 juice

INSTRUCTIONS:

1. Heat the oil and then cook the ground meat in it, until no longer pink. Use a potato masher to break it up into very fine pieces.
2. Dump all the rest of the ingredients in a blender and whirr for a few seconds just to mix.
3. Add to the meat and heat until bubbling and thickened.
4. Remove 2 c of the mixture and return to the blender and puree.
5. Return to the pan.
6. Done.

Serves: 20 or so hotdogs.

Now to properly experience this wonderful sauce, maintain perfect coney dog etiquette:

Place two buns on a plate, opened. Place a hotdog in each. Ladle about 3 tables or so of sauce over each. Grab a handful of raw onion, diced and sprinkle all over. Squiggle a bunch of ball-park mustard over the mess. Grab a fork. Coneys are eaten with a fork, preferably a plastic one, for which you will need a plastic knife to slice off a bite. If you attempt to cut with a plastic fork, you will break it. Trust me.  If using actual cutlery, you can cut this fine with a fork. No go forth and eat a real hotdog!

Image via Wikipedia

 

Spicy Shrimp on a Bed of Lemon-Butter Sun-Dried Tomato Pasta

Looking for something elegant?

Something special?

Not to difficult or time-consuming?

Fresh, with great ingredients?

Well, read along. This is it. Simply sublime, full of flavor, and with the best real foods available.

When quality matters, impress yourself or your guests with this dish.

INGREDIENTS:

• 12 medium shrimp, cleaned
• 1/4 c extra virgin olive oil
• zest of 1/2 lemon
• salt and pepper
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1/2 lb linguine, cooked al dente
• 1 lemon, juiced and zest of remaining half
• 1/2 stick butter (4 tbsp)
• 2 cloves garlic, micro-planed
• 1/4 c minced oil-packed sun-dried tomatoes
• 1/4 c fresh parsley
• Best Parmesan-Reggiano for grating on the top

INSTRUCTIONS:

1. Place shrimp in small plastic bag and pour in the marinade (EVOO, zest, salt, pepper, vinegar, garlic) Marinate for no more than 1 1/2 hours (1 hour is best)
2. Place shrimp on wooden skewers and set on plate in the fridge.
3. Cook the pasta in salted water.
4. In a saute pan, melt the butter, add the remaining garlic, tomatoes, lemon juice and zest. Reduce by 1/3.
5. Add the cooked and drained pasta and stir to coat. Add the parsley.
6. Using a stove grill plate, heat to very hot. Place the shrimp on the plate and sear quickly, turn when edges are turning pink. Do the other side. Do NOT overcook.
7. Plate the pasta between 2 plates and place a shrimp skewer on the top of each. Grate the cheese on top generously.

Serves: 2

Serve with a great simple salad of greens with a light vinaigrette and some french bread.

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