Oz
04-21-2007, 03:38 AM
some sauces i like. maybe you will too :)
mole
1/2 cup shelled pumpkin seeds, roasted
1/4 cup shelled pistachio nuts, roasted
1/4 cup roasted pine nuts
1 tablespoon tamarind paste
1/2 cup roasted poblano peppers,
seeded and chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon Steen's cane syrup
Juice of one lemon
1 cup olive oil
Salt and pepper
In a food processor, combine all the ingredients together.
Puree the mixture until creamy and smooth. Season with
salt and pepper. Best used with chicken.
spicy orange bbq sauce
1 quart ketchup
(recommended: Heinz Tomato Ketchup)
2 1/4 cups orange marmalade
6 tablespoons Worcestershire sauce
(recommended: Heinz Worcestershire Sauce)
6 tablespoons apple cider vinegar
(recommended: Heinz Apple Cider Vinegar)
3 teaspoons ancho chili powder
Combine all ingredients in a 3-quart or larger saucepan.
Bring to a boil and then reduce the heat and simmer for
10 minutes, stirring occasionally. Use to baste ribs, chicken,
or pork during the last 10 minutes of cooking.
Serve as a dipping sauce with wings, fried shrimp,
or chicken tenders. Store in an airtight container in the
refrigerator and reheat before serving, if desired.
jamaican jerk bbq sauce
1 pint plain tomato sauce
1 cup molasses
1 cup stout or full flavored beer,
remainder to be consumed immediately by cook
Spices, to taste (Jamaica is multi-ethnic and so is this sauce -
African, Spanish, Indian, Chinese)
1 tablespoon ground allspice
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon chili powder
1 teaspoon cumin or brown curry powder
3 tablespoons hot sauce (or as you like it)
4 tablespoons soy sauce
5 tablespoons vegetable oil
Combine all ingredients in a large pot or saucepan.
Heat over medium heat, until thickened and slightly reduced.
Cool and store in plastic containers or jars in the refrigerator
until ready to use.
mojo sauce
3 sour oranges
1 head garlic, cloves peeled and separated
Salt
Chopped fresh oregano leaves
Freshly ground black pepper
Slice the oranges down the middle and squeeze the juice.
Mash a head of garlic in a morteros
(a thick bowl with a mashing paddle used in Latino cooking).
Add a little salt to the garlic
(more than a pinch, less than a teaspoon).
Add the sour orange juice to the mixture.
Add oregano and pepper, to taste.
Brush the Mojo Sauce on the food as it is cooking.
habanero sauce
Habanero Sauce:
3 cups duck or chicken stock
1/4 cup apple juice
3 tablespoons dark brown sugar
2 star anise
1 cinnamon stick
1 habanero pepper, coarsely chopped
1 tablespoon fennel seeds, toasted
Salt and freshly ground pepper
Make the habanero sauce:
Place all ingredients in a small saucepan.,
place over medium heat, and reduce to 1 cup.
Strain and season with salt and pepper to taste.
prickly pear tequila bbq sauce
3 medium red onions, 2 whole, 1 minced
1 tablespoon canola oil
3/4 cup frozen prickly pear cactus puree, thawed
3 tablespoons unsalted butter
1/2 teaspoon coriander seed, freshly toasted and ground
1 1/2 teaspoons cumin seed, freshly toasted and ground
1 teaspoon crushed red pepper flakes
2 serrano chiles, ribs and seeds removed, minced
3 garlic cloves, minced
1 teaspoon lime zest
1/2 cup white Worcestershire sauce
1/2 cup tequila
1/4 cup apple cider vinegar
2 tablespoons lime juice
3/4 cup water
2 teaspoons kosher salt
Coat the whole red onions with canola oil and roast until
inside layers are very soft, about 1 hour.
Peel the onions and discard outer layers if blackened.
Place in blender with prickly pear cactus puree
and blend at high speed until completely smooth.
Preheat oven to 350 degrees F.
Heat 1 tablespoon of butter in a saucepan over medium heat.
Saute minced onions until lightly caramelized, about 5 minutes.
Add coriander, cumin, pepper flakes, serrano, garlic,
and lime zest. Cook until fragrant, about 2 minutes.
Add Worcestershire, tequila, cider vinegar and lime juice.
Cook over medium-high heat until reduced by half.
Stir in onion/cactus fruit puree, water and salt, to taste,
and bring to a simmer. Remove from heat and swirl in
the remaining butter. The sauce may be blended to achieve
a smoother consistency or left as it is.
green curry sauce
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoons black peppercorns
1 tablespoon chopped shallots
1 tablespoon finely chopped garlic
2 teaspoons chopped ginger
1 lime, zested and juiced
1/2 lemon, zested
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil leaves
2 serrano chiles, stemmed, seeded and chopped
Salt and freshly ground black pepper
1 cup plain yogurt, drained
Toast seeds and peppercorns in dry skillet.
Transfer to grinder and grind. Transfer to food processor
and add shallots, garlic, ginger, lime zest and juice,
and lemon zest, cilantro, basil and chiles and process to
a smooth paste. Season with salt and pepper.
At this point mixture can be stored in airtight container
up to 1 week. In a bowl combine curry mixture and yogurt,
lime juice. Stir.
mole
1/2 cup shelled pumpkin seeds, roasted
1/4 cup shelled pistachio nuts, roasted
1/4 cup roasted pine nuts
1 tablespoon tamarind paste
1/2 cup roasted poblano peppers,
seeded and chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon Steen's cane syrup
Juice of one lemon
1 cup olive oil
Salt and pepper
In a food processor, combine all the ingredients together.
Puree the mixture until creamy and smooth. Season with
salt and pepper. Best used with chicken.
spicy orange bbq sauce
1 quart ketchup
(recommended: Heinz Tomato Ketchup)
2 1/4 cups orange marmalade
6 tablespoons Worcestershire sauce
(recommended: Heinz Worcestershire Sauce)
6 tablespoons apple cider vinegar
(recommended: Heinz Apple Cider Vinegar)
3 teaspoons ancho chili powder
Combine all ingredients in a 3-quart or larger saucepan.
Bring to a boil and then reduce the heat and simmer for
10 minutes, stirring occasionally. Use to baste ribs, chicken,
or pork during the last 10 minutes of cooking.
Serve as a dipping sauce with wings, fried shrimp,
or chicken tenders. Store in an airtight container in the
refrigerator and reheat before serving, if desired.
jamaican jerk bbq sauce
1 pint plain tomato sauce
1 cup molasses
1 cup stout or full flavored beer,
remainder to be consumed immediately by cook
Spices, to taste (Jamaica is multi-ethnic and so is this sauce -
African, Spanish, Indian, Chinese)
1 tablespoon ground allspice
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon chili powder
1 teaspoon cumin or brown curry powder
3 tablespoons hot sauce (or as you like it)
4 tablespoons soy sauce
5 tablespoons vegetable oil
Combine all ingredients in a large pot or saucepan.
Heat over medium heat, until thickened and slightly reduced.
Cool and store in plastic containers or jars in the refrigerator
until ready to use.
mojo sauce
3 sour oranges
1 head garlic, cloves peeled and separated
Salt
Chopped fresh oregano leaves
Freshly ground black pepper
Slice the oranges down the middle and squeeze the juice.
Mash a head of garlic in a morteros
(a thick bowl with a mashing paddle used in Latino cooking).
Add a little salt to the garlic
(more than a pinch, less than a teaspoon).
Add the sour orange juice to the mixture.
Add oregano and pepper, to taste.
Brush the Mojo Sauce on the food as it is cooking.
habanero sauce
Habanero Sauce:
3 cups duck or chicken stock
1/4 cup apple juice
3 tablespoons dark brown sugar
2 star anise
1 cinnamon stick
1 habanero pepper, coarsely chopped
1 tablespoon fennel seeds, toasted
Salt and freshly ground pepper
Make the habanero sauce:
Place all ingredients in a small saucepan.,
place over medium heat, and reduce to 1 cup.
Strain and season with salt and pepper to taste.
prickly pear tequila bbq sauce
3 medium red onions, 2 whole, 1 minced
1 tablespoon canola oil
3/4 cup frozen prickly pear cactus puree, thawed
3 tablespoons unsalted butter
1/2 teaspoon coriander seed, freshly toasted and ground
1 1/2 teaspoons cumin seed, freshly toasted and ground
1 teaspoon crushed red pepper flakes
2 serrano chiles, ribs and seeds removed, minced
3 garlic cloves, minced
1 teaspoon lime zest
1/2 cup white Worcestershire sauce
1/2 cup tequila
1/4 cup apple cider vinegar
2 tablespoons lime juice
3/4 cup water
2 teaspoons kosher salt
Coat the whole red onions with canola oil and roast until
inside layers are very soft, about 1 hour.
Peel the onions and discard outer layers if blackened.
Place in blender with prickly pear cactus puree
and blend at high speed until completely smooth.
Preheat oven to 350 degrees F.
Heat 1 tablespoon of butter in a saucepan over medium heat.
Saute minced onions until lightly caramelized, about 5 minutes.
Add coriander, cumin, pepper flakes, serrano, garlic,
and lime zest. Cook until fragrant, about 2 minutes.
Add Worcestershire, tequila, cider vinegar and lime juice.
Cook over medium-high heat until reduced by half.
Stir in onion/cactus fruit puree, water and salt, to taste,
and bring to a simmer. Remove from heat and swirl in
the remaining butter. The sauce may be blended to achieve
a smoother consistency or left as it is.
green curry sauce
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoons black peppercorns
1 tablespoon chopped shallots
1 tablespoon finely chopped garlic
2 teaspoons chopped ginger
1 lime, zested and juiced
1/2 lemon, zested
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil leaves
2 serrano chiles, stemmed, seeded and chopped
Salt and freshly ground black pepper
1 cup plain yogurt, drained
Toast seeds and peppercorns in dry skillet.
Transfer to grinder and grind. Transfer to food processor
and add shallots, garlic, ginger, lime zest and juice,
and lemon zest, cilantro, basil and chiles and process to
a smooth paste. Season with salt and pepper.
At this point mixture can be stored in airtight container
up to 1 week. In a bowl combine curry mixture and yogurt,
lime juice. Stir.