Chimichurri Sauce

chimichurri-sauce I came across this sauce a few years ago, and never thought to try it. But one day, I decided to give it a whirl with a lovely ribeye steak we were grilling.

I was surprised that it worked so well with steak. It seemed to just brighten the natural flavors of the beef.

So I urge you to give it a go. I suspect it works nicely with any grilled meat.


  • 1 cup fresh (flat-leaf) parsley leaves, tightly packed
  • 2 Tbsp. fresh oregano leaves, tightly packed
  • 3 cloves of garlic
  • 2 Tbsp. red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ½ tsp red pepper flakes
  • ½ cup good-quality olive oil


  1. Put everything in a food processor and whir it up.

SERVES: 1 cup

NOTES: You can easily half this recipe although it keeps well in the fridge. Just remove and bring to room temp before serving.

SOURCE: Gimme Some Oven

Chipotle Honey Chicken Kabobs

chipotlechicken This was a great sauce and so perfect with chicken.

Truth is you can use it with breast, wings or any cut at all. I used boneless thighs for this one. Stringing the meat on a skewer is not necessary but does make it easier to handle.


  • 2 pounds chicken thighs skewered three on a stick
  • 1 tablespoon baking powder
  • 1 1/2 tsp ancho chili powder
  • 1 teaspoon kosher salt
  • For the glaze:
  • 2 tbsp chipotles  in adobo finely chopped
  • 1 tablespoon of the adobo sauce
  • 1/4 cup honey
  • 1 tablespoons fresh lime juice
  • 1 tablespoons soy sauce


  1. Sprinkle the chicken with the combined baking powder, chili powder, and salt, cover and leave in the fridge until ready to grill.
  2. Mix the rest of the ingredients in a small blender and whirr until smooth.
  3. Grill the chicken by your preferred method until done.
  4. Baste with the sauce and return to the grill until crisped and the edges are blackening.


NOTES: You can adjust the chipotles back if you want a milder form and add a bit of ketchup to tame it down.

SOURCE: Meatwave

Sexy Puttanesca Sauce

puttanesca I adore this sauce. It’s spicy and so full of flavors that it begs for special attention.

Not that it takes much time. In fact it’s very quick to put together. But it will be ordinary unless you use the best of ingredients. So splurge a bit and get the best and you will end up with a masterpiece worthy of company, or yourself for that matter.


  • 2 tablespoon olive oil
  • 3 anchovy fillets, roughly chopped, rinse well if you are not overly fond and to remove some of the saltiness
  • 1 tablespoon freshly minced garlic (about 3 medium cloves)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand (again buy good quality Italian canned Roma tomatoes)
  • 1/3 c good quality red wine
  • 1/2 cup black olives, preferably oil-cured, pitted and coarsely chopped
  • 2 tablespoon capers, drained
  • 1/4 cup coarsely chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • 1 lb of your favorite pasta cooked al dente


  1. Place olive oil, anchovies, garlic, and crushed red pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until bubbles form around the garlic, about 2 minutes.
  2. Add the wine and reduce to about half.
  3. Stir in tomatoes, olives, and capers and bring to a boil. Lower heat to medium-low and simmer until sauce has slightly thickened, about 10 minutes.
  4. Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve immediately over pasta.


NOTES: It is in my opinion best if you use the oil-cured olives usually available in markets in an olive kiosk. If you can’t get them, substitute kalamata as the next best choice.

SOURCE: Substantially taken from Serious Eats

Chicken with Green Chile Aioli Sauce

chickenaioli There is, it seems, always a new way to enjoy chicken. And this is surely one of them.

But this sauce a basic aioli, which also has infinite variations, goes with just about everything. It makes a great sandwich spread, goes with pork, beef, fish, seafood, you name it.

Make it a staple in your fridge and you will always have something to brighten up even the most mundane of meals.



  • 1 whole chicken breast, divided into 4 fillets
  • EVOO
  • 2 cloves garlic
  • 1 lemon
  • salt and pepper
  • 1/2 c good quality mayonnaise or make your own
  • 1 lg chile (Hatch, Poblano, Anaheim), roasted, peeled and seeded
  • 1 clove garlic
  • 1 lime


  1. Place 1/3 c of EVOO together with 2 minced cloves of garlic, the juice of 1/2 of the lemon and salt and pepper into a plastic bag. Add the chicken and massage to insure all pieces are covered. Place in the fridge for 4 hours or up to 24 hours.
  2. Place the mayo, diced up chile, sliced up garlic clove and juice of 1/2 the lime into a blender. Whirr until smooth and then drizzle EVOO as the machine runs until you have a pourable sauce.
  3. Add salt and pepper to taste.
  4. Grill or Saute the chicken until done.
  5. Serve the sauce on the side at the table.

SERVES: Makes 1/2 cup

NOTES: You might want to flavor the chicken with either cilantro or parsley or even fresh oregano. Add this to the marinade. Keeps well in the fridge.

SOURCE: Sherry Peyton

Roasted Tomato Chile Sauce

garlicchili485-2This is a great sauce and works well with enchiladas or taquitos or anything similar.

Another benefit is that you can pretty much make this as hot as you wish or as tame as you need to.

Since here, we don’t usually use tomatoes in our enchilada sauce, it is quite a change of pace and for some a bit less piquant than traditional sauces.

You could easily use this on pasta as well for something like a “Mexican spaghetti”  or on a stiffer polenta as a bed for pork or chicken cutlets.

It has a lot of uses, so consider it as a condiment to other dishes.


1 pound Roma tomatoes, sliced in half lengthwise
2 to 4 serrano or jalapeño peppers, sliced lengthwise
(*I roast extra peppers, but add them one at a time while blending, in case they are too spicy)
1 small white onion, sliced into thick rings or into quarters
1 bulb of garlic
Olive oil
Salt and fresh cracked pepper to taste
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 teaspoon dried thyme
2 cups chicken broth
2 tablespoons apple cider vinegar
4 tablespoons masa harina
1/2 cup water


1. Preheat oven to 400ºF. Line a baking sheet with foil paper. Add all the tomatoes, peppers and onion, cut-side up. Drizzle with olive oil, season with salt and pepper. Remove all the cloves from the bulb of garlic (leave the skins on) and nest it in a foil packet, adding a little oil before closing. Transfer to baking sheet. Roast for 1 hour, rotating the baking sheet halfway through cooking time. Remove from oven and let cool.

2. When tomato mixture has cooled, unwrap the garlic and squeeze out all the roasted garlic into the blender. Peel the skins off tomatoes and add to blender along with chiles, onions and all the juices from the pan. Blend on high until smooth. Set aside.

3. Preheat 2 tablespoons of olive oil to medium heat for a few minutes. Add the sauce from the blender, along with spices, vinegar and 2 cups of chicken broth. Whisk the masa harina with 1/2 cup of water until smooth. Once sauce comes to a boil, reduce heat and whisk in the masa harina slurry. Continue cooking on low for 20 minutes. Taste for salt and pepper.

SERVES:  2 cups

NOTES: The chiles above are suggestions. Tame it down with Poblanos or Anaheim, being mindful that each chile can vary, but classes are generally hotter or milder.

SOURCE: Hispanic Kitchen

Greek Chicken Souvlaki

chickensouvFor many years I worked in Detroit, and my office was only two short blocks from Greek Town. So I ate lots of Greek food. I surely miss it too, and am always eager to make a batch of pastitsio or hummus. This is one of my favorites.

The sauce called tzatziki is traditional, and if you get this right, the rest falls nicely into place. A great meal for the summer time, since this all works well on the grill.


For the Meat:

  • One chicken breast, diced into bite-sized pieces
  • 1/3 c olive oil
  • 2 cloves garlic
  • 1 tbsp fresh oregano
  • 1/4 c fresh lemon juice
  • salt and pepper to taste

For the Sauce:

  • 2/3 c of Greek yogurt
  • a six-inch piece of cucumber, peeled and seeded and grated
  • 2 tsp grated garlic
  • 1 tsp white vinegar
  • 1 tbsp olive oil
  • pinch of salt and pepper

For the Sandwich:

  • pita breads (4-6)
  • sliced tomatoes or cherry halved
  • romaine lettuce or baby lettuces (2 cups)
  • 1/2 red onion thinly sliced
  • olive oil
  • 1 tsp chopped  fresh oregano


  1. Wrap the pita in foil and set aside to heat either on the side of the grill or in the oven.
  2. Place the chicken in a plastic bag and add the rest of the marinade ingredients, massage until all is coated. Refrigerate for an hour.
  3. Gather your lettuce and tomatoes and onions in a bowl. Scatter the oregano over and drizzle just enough olive oil, while stirring to coat. Set aside.
  4. Add all your sauce ingredients together and mix well. Cover with plastic and refrigerate until ready to eat.
  5. Skewer the chicken and then place on a hot grill and cook until done. You may baste with additional marinade as they cook.
  6. Take a pita bread and place some of the tomato mixture down the center and then 3-4 pieces of chicken. Spoon on some sauce.
  7. Eat!


NOTES: You could use flour tortillas if you can’t get pitas. Pitas are just thicker and actually can be cut in half and opened. You could place the sandwich innards inside if you wish, depending on hour sturdy the walls are. Some pitas are thicker than others. This dish is traditionally made with lamb but pork or chicken is often substituted. If using pork, a good pork tenderloin works well.

SOURCE: Sherry Peyton


Creamy Custard Sauce

custardsauceThis is basic, simple and sublime.

It should be a staple in your kitchen because it is so versatile. It is magnificent over pound cake, angel food cake, or most any other cake you might have.

It makes a perfect complement to a dish of fresh fruit of most any kind.

It turns mundane into elegant in a tablespoon or two.

Did I mention that it was easy?


  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2+1/2 cups milk
  • 3 egg yolks
  • 1 teaspoon vanilla


  1. Combine sugar, flour, and salt in a heavy medium sauce pot. Whisk in the milk and place over medium heat. Cook, stirring constantly, until just hot.
  2. In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir vigorously.
  3. Pour the milk and egg mixture back into the sauce pot and cook, stirring constantly over medium heat, until the custard begins to thicken.
  4. Remove from heat and add vanilla. Pour the custard through a strainer (if you like) and into a small pitcher or gravy boat. Cool, cover with plastic wrap and refrigerate until ready to serve.

SERVES: makes 3 cups

NOTES: Make it!!

SOURCE: SouthernPlate