Salsa rustica – tuscan country sauce

Ingredients

3 xlarge eggs, hard boiled, shelled
8 fillets anchovy, in oil, drained
10 sprigs italian parsley, leaves only
3 oz capers, in wine vinegar, drained
3 cloves garlic, peeled
1 cup white bread, w/o crust
3 tbsp red wine vinegar
2 tbsp red wine vinegar
1/2 cup water
Salt
Black pepper, ground
1/3 cup olive oil

How to prepare

Chop the eggs finely along with the anchovy fillets, parsley, capers and garlic. Place in a crockery bowl. Set aside. Soak the bread in the first measure of vinegar and the water for 20 minutes. Squeeze out the liquid. Add the bread to the egg and anchovy mixture. Adjust salt and pepper to taste. Add the oil a bit at a time, stirring constantly with a wooden spoon. Add the second measure of vinegar after all the oil has been incorporated. Mix very thoroughly (the sauce should have a smooth texture). Refrigerate for at least 30 minutes before serving with boiled meats and fowl or on potatoes. Yields 6 servings.

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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.

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Saut

Ingredients

6 to 8 small zucchini
olive oil
2 finely chopped garlic cloves
1 tsp salt
1 tsp, or to taste, chopped fresh basil (or another herb)
1/2 tsp freshly ground pepper
2 tbsp chopped parsley

How to prepare

Cut the zucchini in quarters lengthwise. Heat the olive oil in a heavy skillet and add the zucchini strips. Saut

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Spicy thai vinaigrette

Ingredients

1 garlic clove, finely chopped
1/4 tsp ginger, finely chopped
3 tbsp vinegar, rice
1 tsp brown sugar
1 tsp soy sauce
1/4 cup oil
1/2 tsp oil, sesame
1/4 tsp pepper, red, crushed
Onions, red (optional), chopped
Orange, mandarin (optional)
Jicama, raw, sliced (optional)

How to prepare

Combine all ingredients and mix well pour over mixed lettuces, toss and serve.

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Pickled garlic

Ingredients

1 cup white vinegar
4 cups water
1/4 cup granulated sugar
1 tbsp salt
6 garlic heads

How to prepare

The emphasis here is on the sour rather than the sweet. In a medium saucepan, bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then remove from heat. Cool, and fill sterilized, screw-top jars. Store in the refrigerator for at least 1 week before eating. Continue to refrigerate, tightly covered, between serving.

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Butterscotch sauce

Ingredients

3/4 cup firmly packed brown sugar
1/2 cup corn syrup
2 tbsp margarine or butter
1/2 cup heavy or whipping cream
2 tsp vanilla

How to prepare

In saucepan combine sugar, syrup & butter. Stirring frequently, bring to a full boil over med heat; boil 1 minute. Remove from heat; immediately stir in cream & vanilla. Cool to room temperature. Store in refrigerator. Stir before serving.

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Nuoc cham ( vietnamese hot sauce )

Ingredients

1 garlic clove minced
1/4 tsp pepper flakes red, crushed
2 tbsp fish sauce
2 tsp sugar
1 tsp lime peel minced
2 tsp lime juice
3 tbsp water

How to prepare

Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Yield: 12 servings.

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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