Basic pizza sauce

Ingredients

1 can whole tomatoes (35-oz can)
1 tsp basil, oregano, or marjoram
1 clove garlic, crushed and minced
2 tbsp tomato paste, optional
Black pepper, freshly ground, to taste
Salt, to taste

How to prepare

1 pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork
2 add the herbs, garlic, tomato paste, salt, and pepper
3 bring to a bubble over med heat, stirring to mix the seasonings
4 as soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer
5 cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour

Share

1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

Share

Spicy tartar sauce

Ingredients

1 cup sour cream
1 cup mayonnaise
2 garlic, cloves, crushed
1/4 cup parsley, finely chopped
1 tsp salt
3 tbsp sweet pickle relish
1 tbsp worcestershire sauce
1 tbsp tarragon, freshly chopped or 1 tsp dried tarragon
1 tsp dry mustard
1 tsp paprika
1/2 tsp tabasco sauce
1 tsp vinegar

How to prepare

Combine all ingredients and blend well. Serve as a dipping sauce for shellfish, or top off grilled fish steaks with sauce. Yield: 16 servings.

Share

Thai peanut sauce #4

Ingredients

2 tbsp oil
1/4 cup scallion, minced white only
1 tsp garlic, finely chopped
1 shrimp, cooked, mashed to a paste
2 cup chicken stock
1/2 cup peanuts, roasted, pulverized in blender or mortar
1 tbsp ketjap manis
1 tsp lime juice
1/4 tsp ginger, fresh, grated
1/4 tsp ground chili peppers, or
1/8 tsp cayenne powder

How to prepare

Heat oil till hot then add onions and garlic till soft. Add shrimp paste. Pour in stock and bring to quick boil. Stirring constantly add peanuts, ketjap, lime juice, ginger and chilies. Reduce heat to low, simmer till sauce is thick enough to coat a spoon heavily. Serve at once.

Share

Cilantro pesto with peanuts

Ingredients

4 tbsp butter
3 tbsp roasted, unsalted peanuts
1/2 cup loosely packed cilantro leaves
1/2 fresh jalapeno chile
6 oz (3/4 cup) peanut oil
1/4 cup parmesan cheese, freshly grated
salt to taste

How to prepare

Place butter and peanuts in a food processor fitted with the metal blade and process until pureed. Add cilantro and jalapeno and process briefly until incorporated. Drizzle in all of the oil while the machine is running. Add parmesan and salt. Process briefly. Remove from work bowl and cover until ready to serve. Use on fresh pastas, in soups, or to flavor meat dishes. Makes 1 1/2 cups.

Share

Caribbean hot pepper sauce

Ingredients

1/4 to 1/3 lb small fresh hot red peppers
1/2 cup dry sherry
1/2 cup good brandy
1/2 cup strained fresh lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper, optional

How to prepare

Rinse and drain peppers; cut off and discard stems. Slice peppers roughly in a food processor. Chop peppers; gradually add sherry and brandy, continuing to run machine until it produces a rough puree. Add lime juice and salt; add ground hot red pepper if fresh peppers used are fairly mild. Scrape mixture into a clean, dry pint jar. Cover top with square of nylon net or two layers of cheesecloth held in place with band portion of canning lid. Set jar in warm spot and allow to ripen and swap flavors for two or three weeks, giving it a gentle shake now and then. Taste sauce and add more ground hot red pepper if needed. Pour sauce into processor and puree again, this time making as smooth as possible. Press sauce through a very fine-meshed sieve, then funnel into a bottle suitable for table use. Cap sauce tightly and store in refrigerator (hotness will keep longer) or cupboard. It separates somewhat as it stands, so shake it before use.

Share

Tangy oriental barbecue sauce

Ingredients

1 1/2 tbsp peanut oil
2 tbsp finely chopped shallots
2 tbsp finely chopped green onions
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 tbsp finely chopped cilantro
3 tbsp finely chopped fresh chiles

2 tbsp rice wine or dry sherry
3 tbsp hoisin sauce
2 tbsp sugar
2 tsp sesame oil (the dark toasted type)
1 tbsp grated orange zest
2 tbsp chinese chili sauce
2 tsp tomato paste

1 tsp chinese white-rice vinegar
1/2 cup orange juice
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Heat wok or large skillet and add peanut oil. Quickly add shallots, green onions, ginger and garlic. Stir-fry 20 seconds and add cilantro, chiles, wine, hoisin sauce, sugar, sesame oil, orange zest, chili bean sauce, tomato paste, vinegar, orange juice, soy sauces, salt and pepper. Reduce heat and simmer gently for 15 minutes. Allow sauce to cool before using to baste grilled pork ribs during the last 5- 10 minutes per side. Makes enough for about 3 1/2 lbs of ribs, serving 4-6.

Share