ORGANIC LOCAL RICOTTA CHEESE + ORGANIC VEGGIES FROM EARLS = BEST ORGANIC VEGGIE RICOTTA LASAGNA!

March 6th, 2015 § 0 comments § permalink


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Enjoy this recipe inspired by the connection  two organic and sustainable food folks have made!

Ingredients

Olive oil
4 cloves organic garlic, chopped fine
2 medium organic yellow, onions, chopped small
2 medium organic carrots, chopped small
2 medium organic green zucchini, chopped small
1 cup organic broccoli florets, cut super small
8 medium organic plum tomatoes, chopped small
¼ cup fresh organic basil, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic parsley, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic marjoram, chopped fine (2 tablespoons reserved)
2 tablespoons fresh organic oregano, chopped fine (2 tablespoons reserved)
2 cups organic tomato sauce, canned
½ cup organic red table wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh  organic spinach
3 cups  fresh ricotta (Bellwether Farms Whole Milk Jersey Ricotta)
2 eggs
2 teaspoons freshly ground nutmeg
1 ½ cups parmesan cheese, grated
1 cups fresh mozzarella, sliced thin

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and sauté a few more minutes.  Next add the tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end).  Allow to cook about twenty minutes, cooking down the tomatoes.  Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 30 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a mixing bowl combine the ricotta, nut meg and eggs and mix well.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then

gently spoon some of the ricotta mixture over the spinach (small dollops, over the layer about 1-1/2 inches apart.  Add a thin layer of warm sauce, making sure to move it around and melt the ricotta, making the layer even and consistent in sauce and ricotta.  Sprinkle a layer of parmesan cheese on top of the tomato sauce layer. Repeat the steps and make about 3-4 layers.  For the top, add a layer of noodles and a “glossing of sauce” just to moisten the noodles.  Cover with fresh slices of mozzarella and the reaming chopped fresh herbs.  Then sprinkle it with a thin layer of the grated parmesan.  Season with salt and pepper again.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty and lightly brown. Allow the lasagna to sit and rest about 20-30  minutes before serving. ( this will settled the lasagna and make cutting and serving easier!

Featured Earls Organic Growers: Covilli Zucchini, Jacobs Farms Herbs, La Colline Broccoli, Earthbound Farms Spinach

Earls Organic Produce, promotes organic agriculture and sustainable food trade while cultivating enduring partnerships with growers, producers and customers alike. Earls seeks to educate, excite and evoke passion for the organic culture and continually evolve.  An authentic passion for food and pure, fertile soil together fostered what has become the leading regional distributor of organic produce in the San Francisco Bay area, connecting like minded food conscious folks.

Bellwether Farms, located in the rolling hills of the Sonoma County Coast, the farm is located a few miles from the ocean, near Tamales & Bodega Bays.  The region is well known for mild temperatures and coastal fog.  With the absence of any heat stresses, the region is quintessential in it’s Shangri-La conditions for making exemplary cheese!

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Yemini Zhug with Grilled Halloumii

August 2nd, 2013 § 0 comments § permalink

zhug

Serves 6

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic
2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil, plus a few tablespoons
½ teaspoon lemon zest
1 teaspoon lemon juice plus two tablespoons

1 pound halloumi cheese, sliced ¼ inch thick

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.   Heat a grill pan to medium high heat. Whisk together 2 tablespoons lemon juice with two tablespoons olive oil and brush sliced cheese.  Grill the cheese on each side  for about 2-3 minutes per side or until grill markets appear.   Serve with a bit of the Zhug drizzled on top for a light appetizer.   Sauce can be stored in the refrigerator for up to three weeks.  

Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

*alternatively spices do not have to be toasted

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Winter Roasted Marinara

January 16th, 2013 § 0 comments § permalink

Makes 2 cups

Ingredients

3-4 cloves garlic, chopped large
1 medium yellow onion, chopped
3 cups, sugar plum cherry tomatoes, halved
1 medium carrot, peeled and chopped fine
2-3 broccoli stems, peeled and chopped fine
¼ cup extra virgin olive oil
3 tablespoons, fresh oregano leaves
1 tablespoons fresh marjoram leaves
½ cup kalamata olives, chopped
2 teaspoons salt
1 -2 pinches sugar
1 teaspoon red chili flakes
1 teaspoon black pepper, ground
¼ cup fresh basil leaves, chopped
2 cups steamed broccoli stems


Directions

Pre heat oven to 375° F. On a baking sheet place the garlic, onions, tomatoes, carrots and broccoli stems and drizzle with extra virgin olive oil. Toss together well. Season with the oregano and marjoram and add the kalamata olives. Season with salt, pepper, chili flakes and toss together again. Place in the oven and bake for about 20-30 minutes or until the tomatoes and onions begin to char. Take out of the oven and add the fresh basil and toss together again. Serve the sauce over fresh steamed broccoli or fresh pasta.

Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas
Peruvian Cilantro Sauce

Directions

Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 minutes or until the items are soft and starting to char. Take out of the oven and toss together in a large bowl with the spinach. Arrange the mixture back on the baking sheet flat and crack 6 eggs all over the top of the baking sheet. Crack the yolk if you want that cooked through. Place in the oven and bake another 4-5 minutes or until the eggs are cooked. Heat the sprouted corn tortillas over a gas stove and place some of the squash, spinach and egg mixture over the top and drizzle a little cilantro sauce on top!

“Baja Style” Spicy Purple Kale Pesto Sauce

November 23rd, 2012 § 0 comments § permalink

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges

Directions

Place the shredded cabbage in medium bowl and toss together with the lime juice and salt. Let stand for about 30 minutes.

In the meantime season the cod with salt and pepper and set aside. Prepare three breading bowls: one with the beaten eggs mixed with the fresh herbs, the next with flour and the next with panko. Heat a large skillet with oil and the dried chili to a medium to high heat. Dip the cod in the egg mixture making sure it is well coated. Next dip it in the flour and make sure it gets well coated. Dip it in the egg again and then the panko, again you must make sure the entire fish is coated with each item before moving to the next. Place the fully breaded fish in the pan and cook for about 4 minutes per side or until golden brown on each side. Repeat with all the fish. Let excess grease drain off by placing fish on paper towels. Heat the tortillas over a gas stove flipping and charring a little. Break the cod up into large pieces and place a few pieces on the tortilla. Place a spoon full of the pesto sauce over the top and a little bit of the red cabbage.

“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Salsa Acapulceno

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine

Directions

Gently mix together all ingredients and let stand at least 10 minutes before serving.

Salsa Acapulceno

Spicy Peruvian Cilantro Sauce

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Smoky & Fiery Chipotle Sauce

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1 can chipotle in adobo sauce
3 dried ancho chilies, crushed and stems removed
2 dried meco dried chipotle peppers (light colored), crushed and stems removed
3 dried black morita dried chipotle peppers (dark colored), crushed and stems removed
1 tablespoon ground cumin powder
2 teaspoon smoked paprika
2 teaspoons salt
1 cup rich pork stock or water, hot temperature
½ cup strong coffee

Directions

Place all of the ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and simmer for about 10-15 minutes or until dried chilies are soft and pliable. Allow to cool and blend in a blender until totally smooth, adding more hot water or stick to make into a thinner consistency.

Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments § permalink

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

Peruvian Pappas Rellenos with Peruvian Cilantro Sauce

March 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 pound russet potatoes, peeled, cooked and mashed
2 tablespoons butter
2 eggs
2 tablespoons milk
¼ cup flour
2 tablespoons fresh cilantro, chopped fine
2 teaspoons salt
1 teaspoon black pepper
Oil for frying
3 hard boiled eggs, quartered
½ pound ground beef, cooked (sautéed with ½ white onion, chopped fine, 1 teaspoon smoked paparika, 1 teaspoon salt and 1 tablespoon fresh parsley, chopped)
½ cup black olives, chopped
Peruvian Cilantro Sauce (recipe follows)

Directions

Mix together in a medium bowl potatoes, butter, eggs, milk, flour, cilantro, salt and pepper until well mixed and a potato dough is created, consistency should be between mashed potatoes and a gnocchi. Heat oil in a large skillet about 1 inch deep to a medium high heat. Take about ½ cup of dough and with your hands form it into flat disc about the size of your hand or slightly bigger and place on piece of wax paper. In center of disc, place ¼ of a hardboiled egg, a tablespoon of ground beef mixture and a few chopped olives. Wrap the potato dough around the filling and shape it into a ball or disc or any round shape, making sure no filling is exposed. Continue to form all rellenos. Fry each relleno until golden brown, turning only once and cooking approximately 3 minutes per side. Let drain on paper towels and serve with Peruvian Cilantro Sauce.

Spicy Peruvian Cilantro Sauce

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt plus more to taste
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Spicy Peruvian Cilantro Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt plus more to taste
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Red Cabbage Herbed Pot Stickers with Miso Citrus Dipping Sauce

March 9th, 2012 § 0 comments § permalink

Makes about 20 pot stickers

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
¼ cup red bell pepper, chopped superfine
1 cup shredded red cabbage
¼ cup mung bean sprouts or sprouted mung beans
2 tablespoons fresh Thai basil, chopped superfine
2 tablespoons fresh cilantro, chopped superfine
3 tablespoons tamari
3 tablespoons rice vinegar
Pot sticker wrappers
2 tablespoons sesame oil
1 teaspoon coconut oil
Miso Citrus Dipping Sauce (recipe follows)

Directions

In a large mixing bowl, mix all ingredients together except the sesame and coconut oil, pot sticker wrappers and dipping sauce. Let stand for about 20 minutes. Take a spoon full of the mixture and place in the center of each pot sticker wrapper. Close the wrappers by making gathers on one side and then pinching together both sides, sealing well with wet fingers to make a kind of glue (round pot stickers are easier than square ones!) Heat a large frying pan with the sesame and coconut oil on high and fry the dumplings for 1-2 minutes, flipping once to make a slightly seared brown coating on each side. After the dumplings are coated and seared, place a bit of water in the pan and steam with the lid off for about 1-2 minutes. Serve with Miso Citrus Dipping Sauce.

Miso Citrus Dipping Sauce

Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons fresh ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar or plain rice vinegar
Juice of 1 lime
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Miso Citrus Dipping Sauce

March 9th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons fresh ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar or plain rice vinegar
Juice of 1 lime
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Maple & Meyer Lemon Bourboun Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

2 teaspoons Meyer lemon zest
1 tablespoon corn starch
½ cup Meyer lemon juice
1 tablespoon maple syrup
2 tablespoons *Buffalo Trace White Dog Bourboun
1 cup sugar
3 large eggs, beaten
Pinch of salt
*Hemispherical Meyer Lemon Bitters

Directions

Whisk together all ingredients in a medium saucepan and bring to a medium-low heat, whisking slowly until mixture is thick. Allow to cool but do not refrigerate. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Meyer Lemon Bitters on top.

Honey Ricotta Bourboun Fritter with Dried Fig & Pear Bourboun Sauce

March 9th, 2012 § 0 comments § permalink

Makes about 25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon vanilla
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons *Buffalo Trace Bourboun
Oil for frying
Dried Fig & Pear Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla, sugar, baking powder, flour anf bourboun until combined. Refrigerate the batter for one hour. Heat the oil in a large saucepan or fry pan to 375°F making sure that there is at least 2 inches of oil in the pan. Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Fry until sides are both golden brown, about 3-4 minutes for each side. Remove and drain on paper towels. Cool and serve with Dried Fig & Pear Compote and a few drops of *Hemispherical Fig Bitters on top.

Dried Fig & Pear Sauce

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Dried Fig & Pear Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Sweet Chili Sauce

February 14th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Roasted Spicy Moroccan Chicken with Figs & Carrots in Spicy Brown Butter Sauce

January 2nd, 2012 § 0 comments § permalink

Serves 4

Ingredients

6-8 pieces of chicken, drumsticks, wings, legs or breasts
Salt
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter

Directions

Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.

Fresh Tomato or Pizza Sauce

December 12th, 2011 § 0 comments § permalink

Makes 3-4 cups tomato sauce and 2 cups pizza sauce.

Ingredients

6 medium tomatoes chopped
1/4 cup chopped garlic
1/4 cup chopped yellow onions
1/2 cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
2 tablespoons salt
2 tablespoons black pepper
1 cup chopped fresh oregano
1 cup chopped fresh basil
1/2 cup chopped fresh oregano  (extra for end)

Directions

Place all ingredients except 1/2 cup oregano in a large pot and bring to a boil. Place on low simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture and provide a quick easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste, when finished add remaining fresh oregano. For pizza sauce boil sauce on a low boil uncovered for another 10-20 minutes or until desired thick texture, add remaining chopped oregano at end.

Chili Dipping Sauce

December 9th, 2011 § 0 comments § permalink

Makes 1/2 cup

Ingredients

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon mirin
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon fresh cilantro, chopped fine
1-2 red hot chili peppers, sliced

Directions

Whisk together all the ingredients and let stand about 10 minutes before serving.

Orange Thyme Cranberry Sauce

November 15th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups fresh cranberries
1 cup light brown sugar or turbinado sugar
Zest of 1 orange
Juice of one orange
½ cup fresh thyme leaves
1 cinnamon stick
½ cup water

Directions

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until  completely smooth.

Salsa Acapulceno

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine

Directions

Gently mix together all ingredients and let stand at least 10 minutes before serving.

Spicy Peruvian Cilantro Sauce

September 16th, 2011 § 1 comment § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves, garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Nectarine Green Bell Pepper Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well.

Pineapple, Red Onion Serrano Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

Directions

Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

Roasted Tomatillo, White Onion & Jalapeño Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapeños, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped

Directions

Preheat oven to 400°F. Place tomatillos and onions on a lined bakking sheet. On another lined baking sheet place the peppers, cut side down. Roast the ingredients for about 15 minutes or until lightly charred. Allow to cool a few minutes and chop tomatillos and onions very small and place in a medium bowl. Remove the skin from the peppers and chop them fine and add them to the same bowl. Remove the skin from the peppers and chop them fine and add them to the same bowl. Season with salt and cumin and the juice of the lime, mix well and toss in cilantro leaves until mixed.

Smoky & Fiery Chipotle Sauce

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1 can chipotle in adobo sauce
3 dried ancho chilies, crushed and stems removed
2 dried meco dried chipotle peppers (light colored), crushed and stems removed
3 dried black morita dried chipotle peppers (dark colored), crushed and stems removed
1 tablespoon ground cumin powder
2 teaspoons smoked paprika
2 teaspoons salt
1 cup rich pork stock or water, hot temperature
½ cup strong coffee

Directions

Place all the ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and simmer for about 10-15 minutes or until dried chilies are soft and pliable. Allow to cool and blend in a blender until totally smooth, adding more hot water or stick to make into a thinner consistency.

Grilled Chicken Paillard with Nectarine Salsa and Peach BBQ Sauce

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Place them in a large flat baking dish and smother them with the peach BBQ sauce. Let stand for about 20 minutes. Preheat your grill or an oven to 325°F. In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well. Let stand while the chicken cooks. Place chicken, letting all excess BBQ sauce drip off, on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken paillards with the salsa spooned over the top.

Peach BBQ Sauce

Makes 2 cups of sauce

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼-½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Sweet Red Pepper Sauce

July 26th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Herbed Tomato Salsa

July 11th, 2011 § 0 comments § permalink

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Tapenade Aioli

July 11th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¼ cup kalamata olives, pitted and chopped
2 cloves garlic, chopped
2 tablespoon capers, drained
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon black pepper
¾ cup mayonnaise

Directions

In a mixing bowl mix together all ingredients until smooth. Serve atop a herby beef burger!

Basic Marinara

June 12th, 2011 § 0 comments § permalink

Makes 2 cups of sauce

Ingredients

2 tablespoons olive oil
9 medium tomatoes, chopped
¼ cup garlic, chopped fine
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
½ cup fresh oregano, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine

Directions

Sauté garlic, onions, carrots, and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ cup oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished , add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.

Caramel Sauce

June 12th, 2011 § 0 comments § permalink

Makes ¾ cup

Ingredients

¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk

Directions

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse

Traditional Hollandaise Sauce

June 12th, 2011 § 0 comments § permalink

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
½ cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and double in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Recipe from Tyler Florence

Easy Blender Hollandaise Sauce

June 12th, 2011 § 0 comments § permalink

Makes 1 cup of sauce

Ingredients

3 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
18 teaspoon cayenne, or a few dashes Tabasco sauce
10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Directions

Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise sauce a bit lighter. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have on speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is incorporated. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

Simply Recipes http://simplyrecipes.com

Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Sweet Chili Sauce

May 23rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¼ cup rice wine vinegar
1 cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
2 tablespoons red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Tomato White Wine Fish Sauce

May 17th, 2011 § 0 comments § permalink

Ingredients

1 pint cherry or plum tomatoes
1 cup white wine
1½ cup fish stock
2 tablespoons fresh parsley leaves, chopped
1 lemon juice and zest

Directions

Heat a large sauté pan on a medium-high heat, add 1 tablespoon olive oil, tomatoes and a pinch of salt. Let tomatoes roast in the pan until the skins begin to burst, 5-7 minutes. A little browning is fine. Remove pan from flame and add white wine. Return to flame and reduce wine for 2 minutes. Add fish stock and lower the flame to a low-medium heat. Reduce for another 5 minutes. Add parsley and lemon zest. Season to taste and serve over fish.

Recipe Property of Brendan McDermott

Guatemalan Chirmol

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

2 green onions
3 small vine ripened tomatoes
1 cup fresh corn
1 clove garlic
1 jalapeno pepper
¼ cup canola oil
Juice of 1 lime
½ cup fresh cilantro, chopped
1 teaspoon salt

Directions

Heat the oven to broil and on a baking sheet place green onions, tomatoes, corn, garlic and jalapeno pepper. Broil the “goods” until they are charred and blistered. Remove from oven and allow to cool. Chop all items very fine, leaving the skins on and combine them in a medium mixing bowl. Drizzle in olive oil and lime juice, and add fresh cilantro. Season with salt.

Haitian Sauce Ti-Malica

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cup

Ingredients

Canola or vegetable oil
1 medium onion, chopped fine
1 clove garlic, chopped fine
2 shallots, chopped fine
2 scotch bonnet peppers (habaneros) destemmed and deseeded and chopped
½ green bell pepper, chopped fine
½ red bell pepper, chopped fine
2 tablespoons tomato paste
1 cup water
½ teaspoon salt
½ teaspoon black pepper
¼ cup white vinegar (or pickled vegetable vinegar)
Juice of one lime

Directions

In medium sized skillet over medium high heat add oil. Cook onions, garlic, shallots and sauté until translucent, about 3-4 minutes. Add peppers and cook until peppers are tender. Add tomato paste to the pan and mix well. Cook a few minutes and then add the water, salt, black pepper and vinegar. Turn to a simmer and cook about 10-15 minutes on low heat. Remove from heat and add lime juice. Season to taste with more salt.

Salsa Rojo (Red Sauce)

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)

DIRECTIONS

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Salsa Verde (Green Sauce)

February 23rd, 2011 § 1 comment § permalink

Makes approximately 1½ cups

INGREDIENTS

¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime

DIRECTIONS

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Tomato Salsa

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

3 tomatoes, chopped fine
¼ cup white onion, chopped very fine
¼ cup red bell peppers, chopped very fine
¼ cup fresh cilantro leaves, chopped fine
1 jalapeño pepper, seeded and chopped fine
½ teaspoon cumin
Juice of 2 limes
Salt

DIRECTIONS

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Apple Ginger Cranberry Sauce

November 19th, 2010 § 1 comment § permalink

Makes 3 cups

This is an extrmely versatile cranberry sauce, pleasing the palettes of most everyone, while tasting delightful and fallish with a unique, subtle and spicy gingery twist! Also a delicous accompaniment to pork!

INGREDIENTS

3 cups fresh cranberries
2 medium tart apples, peeled and cored and chopped super fine
1 cup light brown sugar
1 teaspoon allspice
1 cinnamon stick
2 tablespoons fresh ginger root, peeled and chopped super fine
½ cup walnuts, toasted and chopped fine
1 cup apple cider

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until smooth.

Cilantro Jalapeño Cranberry Sauce

November 19th, 2010 § 0 comments § permalink

Makes 2 cups

This spicy sauce is perfect for a south-of-the-border themed Thanksgiving. Try it with a chipotle glazed turkey, corn bread jalapeño stuffi ng, corn mashed potatoes, and green chili gravy.

INGREDIENTS

2 cups fresh cranberries
¼ cup light brown sugar
1 teaspoon cumin
½ cup tequila
1 cup water
1 medium jalapeño, roasted, seeded and chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Place first 5 ingredients in a sauce pan and cook until cranberries begin to burst. Reduce heat to medium low and simmer for about 15 minutes. Take off heat, and add jalapeño and cilantro, and combine.

Pumpkin Gnocchi with Apples, Chicken & Sage in a Maple Cream Sauce

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Gnocchi

2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 tablespoon nutmeg, freshly grated

Sauce

½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
Salt
Freshly grated nutmeg
White pepper

PREPARATION

In large pot, bring 6 cups salted water to boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender. Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well. Mix in the heavy cream and season with salt & Nutmeg and white pepper. Gently toss warm gnocchi with sauce and serve immediately.

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs

INGREDIENTS

½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below

PREPARATION

Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce

INGREDIENTS

¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes

PREPARATION

In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Argentinean Herb Potato Latkes with Chimichurri Sauce

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

This is another semi-traditional potato latke recipe with a modern version of applesauce to go with it.

INGREDIENTS

5-6 medium potatoes, washed, peeled and grated
1 medium yellow onion, grated
2 tablespoons each of fresh rosemary, thyme, parsley, marjoram and chives, chopped fine
½ cup sundried tomatoes, chopped fine
2 eggs beaten
½ cup all purpose white flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Chimichurri Sauce

INGREDIENTS

2 medium shallots, chopped fine
2 cloves garlic, chopped fine
¼ cup red bell pepper, chopped fine
2 tablespoons each of fresh parsley, marjoram, chives, thyme, oregano
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon red pepper flakes
2 bay leaves
1 teaspoon salt
1 cup sour cream (optional)

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes. Mix with sour cream if desired.

Tandoori Herb Barbecue Sauce

November 10th, 2009 § 0 comments § permalink

Tandoori is basically marinated meat grilled over an open fire, in a tandoori grill or in a clay covered pot with an intensely hot and smoky fire to cook the meats. Traditionally an Indian dish and always made with a yogurt base, the tandoori style of cooking has spread throughout the world and is common in the Middle East except that the tandoori clay grill is not used; the marinated meat is simple put over hot, hot coals. Tandoori barbecue sauce is an amazing way to keep the meats moist because yogurt is an exceptional tenderizer due to the acids it contains. In this recipe we lean toward the Indian version of flavor but it is designed to put on any grill. Used as a marinade and mopping sauce, this recipe is excellent on chicken thighs, lamb and fish.

Makes 2 cups of sauce and takes about 10-15 minutes to prepare

INGREDIENTS

½ cup fresh mint, chopped
½ cup fresh cilantro, chopped
1 teaspoon cumin powder
½ teaspoon cardamom powder
½ teaspoon ground black pepper
1 tablespoon curry powder
3 cloves garlic, chopped
Juice and zest of 1 lime
1 cayenne chili pepper, sliced thin (without seeds for milder sauce)
1 cup plain yogurt

PREPARATION

Mix all ingredients in a medium mixing bowl until a smooth, even liquid sauce is formed. Marinate meats or fish and grill using. Then, use as a mopping sauce throughout the entire cooking process.

Teriyaki Chive Barbecue Sauce

November 10th, 2009 § 0 comments § permalink

Teriyaki is a traditional Japanese grilling sauce. The flavors vary throughout the world and the ingredients have evolved over time, but all tend to include a soy sauce and rice vinegar mixture that typically includes ginger. This recipe is amazing on fish, seafood and chicken. For best results, the recipe can be used as a marinade as well as a mopping sauce. Grilled tuna teriyaki, grilled salmon teriyaki, and even grilled teriyaki vegetables (zucchini, mushrooms, and Japanese eggplant) are tantalizing.

Makes 1 cup of sauce and takes 5 minutes to prepare

INGREDIENTS

½ cup of tamari soy sauce
½ cup brown rice vinegar
¼ cup sesame oil
¼ cup mirin sauce
2-3 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1 tablespoon finely sliced fresh lemongrass
2 tablespoons fresh cilantro
1 tablespoon honey
1 Serrano chili pepper sliced with thin seeds in tact (1 small pinch of red chili flakes can be substituted)

PREPARATION

Whisk together all ingredients in a medium mixing bowl until well mixed. Marinate fish, chicken, vegetables or meat for up to 30 minutes and grill. Use as a mopping sauce at the very end of the grilling process.

Honey Mustard Herb Barbecue Sauce

November 10th, 2009 § 0 comments § permalink

This is an extremely fresh and very herby recipe that is excellent on chicken and steaks, but it is truly perfection on grilled onions. Our top pairing suggestion is big thick slices of grilled onion with juicy rib eye steaks. This is recommended as a mopping sauce at the end of the grilling process.

Makes 1 cup and takes 10 minutes.

INGREDIENTS

1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, chopped fine
Juice of 2 lemons and zest of 1
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup olive oil

PREPARATION

Whisk together all ingredients until combined well. Mop over grilled meats and vegetables at the end of the grilling process.

Chipotle Herb Barbecue Sauce

November 10th, 2009 § 0 comments § permalink

This is a sure fire south of the border specialty because it is spicy and zesty and fresh as can be. It’s also super easy, yet super decadent. You will never eat plain old fajitas again. The sauce is excellent on all meats and vegetables but our clear favorite is Chipotle Herb Grilled Flank Steak Fajitas (see seasonal entertaining section for complete recipe).

Makes 2 cups of sauce and takes 10 minutes to prepare

INGREDIENTS

1 12oz. can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes and zest of 2
1 or 2 jalapenos, chopped and seeds removed
Salt/pepper

PREPARATION

Blend all ingredients together in a blender or food processor until smooth. Use as a marinade and then as a mopping and finishing sauce!

Tarragon Peach Barbecue Sauce

November 10th, 2009 § 1 comment § permalink

This sauce is a delightful way to incorporate sweet summer peaches into savory outdoor grilling. Peaches and tarragon are an amazing pair and mix into a fresh, sweet, tangy flavor in this recipe. This is a more luxurious barbecue sauce recipe and is perfect for grilled chicken breasts and pork tenderloin. This sauce is sure to impress both in its use of fruit on the grill and the combination of the tarragon. There is no need to marinate with this recipe; simply use it as a mopping sauce throughout the cooking process and be sure to use it generously toward the end.

Makes 2 cups of sauce and takes about 20 minutes to prepare

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
¼ cup chopped fresh tarragon
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼ – ½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Modernized Chimichurri Sauce

November 1st, 2009 § 0 comments § permalink

Chimichurri sauce is a popular sauce originating from Argentina and widely celebrated in various forms throughout Latin America. Chimichurri is a fresh herb sauce that uses parsley as its main herb and vinegar as its main dressing; there are also many variations along the way. We believe the most authentic variation is actually a derivative of Italian pesto and includes garlic, parsley, onion, salt and pepper, lemon juice and zest, and olive oil and vinegar for a bite. Here are two versions we think are authentic yet modern and extremely tasty on steak or Argentine chorizo sausages!

INGREDIENTS

1 c chopped parsley
½ c chopped chives
½ c chopped tarragon
½ cup chopped garlic
1 T fresh grated horseradish
½ c red wine vinegar
½ cup extra virgin olive oil
1 T salt and pepper
Mix well and refrigerate.

PREPARATION

When making Chimichurri sauce, combine all ingredients in a bowl and let stand for thirty minutes before serving.

Argentine Chimichurri Sauce

October 31st, 2009 § 0 comments § permalink

Chimichurri sauce is a popular sauce originating from Argentina and widely celebrated in various forms throughout Latin America. Chimichurri is a fresh herb sauce that uses parsley as its main herb and vinegar as its main dressing; there are also many variations along the way. We believe the most authentic variation is actually a derivative of Italian pesto and includes garlic, parsley, onion, salt and pepper, lemon juice and zest, and olive oil and vinegar for a bite. Here are two versions we think are authentic yet modern and extremely tasty on steak or Argentine chorizo sausages!

INGREDIENTS

1 c chopped parsley
½ c chopped oregano
½ c chopped garlic
½ c chopped shallots
Juice and zest of 1 lemon
½ c extra virgin olive oil
1 T Spanish smoked paprika
Salt and pepper
Mix well and refrigerate.

PREPARATION

When making Chimichurri sauce, combine all ingredients in a bowl and let stand for thirty minutes before serving.

Smoked Salmon Hash with Poached Eggs and Parsley Hollandaise

October 25th, 2009 § 0 comments § permalink

2 eggs
1 c smoked salmon
1 c cubed, peeled sweet potatoes par boiled
½ c chopped yellow onions
¼ c chopped chives
¼ c chopped parsley
Olive oil
Salt and pepper

Heat oil in a large skillet. Add onions and sauté for a few minutes until translucent. Add potatoes and cook until well browned. Add smoked salmon, herbs and salt and pepper. Top with two poached eggs and a parsley hollandaise sauce.

For the hollandaise sauce:
2 egg yolks
¼ c butter, melted
Juice of ½ lemon
¼ c heavy cream
¼ c chopped parsley
1 T citrus vinegar
1 pinch cayenne pepper

First blend the heavy cream with the parsley until well blended and smooth. Strain and put aside green colored cream. In a double boiler or with a stainless steel bowl on top of a pan of simmering hot water, add the egg yolk and stir constantly with a whisk for a few minutes. Take off heat and add butter. Stir well. Add cayenne pepper. Stir well.

Pesto Cream Sauce (Pesto Sauce Variation)

October 24th, 2009 § 0 comments § permalink

Follow this recipe but at the end blend in ½ cup heavy whipping cream.

Roasted Garlic and Herb Classic Tomato (Classic Tomato and Oregano Variation)

October 24th, 2009 § 1 comment § permalink

INGREDIENTS

Follow the Vegetable Marinara recipe but add 1 bulb roasted garlic, chopped or smashed fine. Also add the following fresh herbs at the end of cooking:
¼ c fresh chopped parsley
½ c fresh chopped marjoram
Pesto Sauce
4 garlic cloves
½ c mixed nuts–pine, macadamia, soy, walnut, pecan
3 c chopped fresh basil
1 c extra virgin olive oil or oil of your choice
1 t lemon or lime zest
juice of one lemon
salt and pepper
½ c finely grated parmesan cheese

PREPARATION

Mix all ingredients with a handheld mixer or food processor until smooth. Add cheese (optional).

Vegetable Marinara (Basic Marinara Variation)

October 24th, 2009 § 2 comments § permalink

INGREDIENTS

Follow the recipe as above but add the following finely chopped vegetables during the sauté process: 
¼  c broccoli
¼ c zucchini
¼ c mushrooms
Classic Tomato and Oregano
9 medium tomatoes, chopped
¼ c chopped garlic
¼ c chopped yellow onions
1 t chili flakes
1 t dried oregano
2 T salt
1 T black pepper
1 c chopped fresh oregano
½ c chopped fresh oregano (extra for end)
½ c red wine

PREPARATION

Place all ingredients except ½ c oregano in a large pot and bring to a boil. Place on low simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor, blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until desired thickness. Add remaining chopped oregano at end.

Basic Marinara

October 24th, 2009 § 1 comment § permalink

Makes 2 cups of sauce

Ingredients

2 tablespoons olive oil
9 medium tomatoes, chopped
¼ cup garlic, chopped fine
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
½ cup fresh oregano, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine

Directions

Sauté garlic, onions, carrots and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ cup oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished, add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.

Cucumber Yogurt Sauce

October 13th, 2009 § 0 comments § permalink

Makes 2 cups sauce

INGREDIENTS

1 Large cucumber chpped
¼ c chopped red onion
1 c plain greek yogurt
Juice of 1 lemon
½ cup chopped dill
Salt/pepper

PREPARATION

Mix all ingredients in a small food processor until smooth.

Fresh Tomato or Pizza Sauce

October 13th, 2009 § 0 comments § permalink

Makes 3-4 Cups sauce tomato sauce and 2 cups pizza sauce.

Ingredients

6 medium tomatoes chopped
¼ c chopped garlic
¼ c chopped yellow onions
½ c red wine
1 tsp chili flakes
1 tsp dried oregano
2 T salt
1 T black pepper
1 c chopped fresh oregano
1 c chopped fresh basil
½ c chopped fresh oregano (extra for end)

Directions

Place all ingredients except ½ c oregano in a large pot and bring to a boil. Place on low simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until totaooly smooth and all ingredients are well blended. Skins are included in the sauce as the give a very rustic look and texture and provide a quick easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste, when finished add remaining fresh oregano. For pizza sauce boil sauce on a low boil uncovered for another 10-20 minutes or until desired thick texture, add remaining chopped oregano at end.

Mango BBQ Sauce

October 12th, 2009 § 0 comments § permalink

Makes approx. 3 cups

INGREDIENTS

1 Tablespoon sage, chopped fine
2 Tablespoon oregano, chopped fine
2 Tablespoon marjoram, chopped fine
¼ cup yellow onion chopped fine
¼ cup brown sugar
1 Tablespoon salt
1 Tablespoon black pepper
1 can 8 oz chipotle peppers packed in adobe
1 can 8 oz plain tomato sauce
Juice and zest of 1 navel orange
Juice and zest of 1 lime
2 ripe mangoes chopped fine

PREPARATION

Mix all ingredients in a blender and pulsate until almost smooth. Use for BBQ ribs, hamburgers, pulled pork, or steaks!

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