This sauce is light and fresh. It is not a typically sweet, American-style spaghetti sauce. INGREDIENTS (double recipe): INSTRUCTIONS: NOTE: If making spaghetti, boil noodles for 1 or 2 minutes less. Drain (most) of the liquid. Add sauce to the noodle mix and return to the stove and stir until the spaghetti noodles are completely… Continue reading Marinara Sauce – Fire Roasted
Category: course-spice-rub-sauce
Adobo Sauce
8 dried Guajillo chilis (seeded, stemmed and reconstituted) 2 Roma tomatoes, chopped (8 oz with juices) 1/4 cup cider vinegar 3 garlic cloves 2 tbsp brown sugar 1 tsp Mexican oregano 1/2 tsp salt 1/2 tsp ground cumin 1/4 tsp cinnamon 1/4 tsp black pepper 1/4 tsp allspice 3 tbsp olive oil
Compound Butter (Herb):
I am anxious to try this on steaks. INGREDIENTS: 1 stick softened butter (not melted) 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce 3 tbsp freshly grated parmesan (or other strong) cheese 2 tsp garlic, minced 1 tsp black pepper (finely ground) 2 tsp sage (finely chopped) 2 tsp thyme (finely chopped) 2 tsp rosemary… Continue reading Compound Butter (Herb):
Southwest Chicken Marinade – Danielle’s
INGREDIENTS: 1/4 cup oil 1 lime zest and juice 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon minced garlic or garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon black pepper
Pizza Sauce – Keto
INGREDIENTS: 1 Tablespoon olive oil 1/2 teaspoon xanthan gum 1 can petite diced tomatoes 2 tablespoons italian spices 1/2 teaspoon red pepper flakes 1/2 teaspoon fasweet liquid saccarine sweetener 2 teaspoons onion powder 2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper INSTRUCTIONS: Place the olive oil in a medium sauce pan and… Continue reading Pizza Sauce – Keto
Southwest Salad Dressing
INGREDIENTS: 1/4 cup sour cream 1/2 cup mayonnaise 1 cup Dianne’s Salsa (or substitute another mild salsa) 2 Tablespoons Randy’s Southwest Rub INSTRUCTIONS: Place all the ingredients in a food processor or a blender and blend until smooth. Store in the refrigerator for up to 1 week or freeze.
Southwest Rub – Randy’s
Note: This should be enough for 3 lbs. of meat or 3 quarts of salad dressing. INGREDIENTS: 2 Tablespoons ancho chili powder 1 Tablespoon smoked paprika 1 Tablespoon regular paprika 1 Tablespoon garlic powder 1 Tablespoon oregano 1 Tablespoon kosher salt 2 teaspoons ground coriander 2 teaspoons onion powder 2 teaspoons turmeric 1 teaspoon ground… Continue reading Southwest Rub – Randy’s
Horseradish Sauce – Mayonnaise Base
We were in Fitzpatrick’s Bar in Doolin Ireland and the entire group was raving about the horseradish sauce. I asked the waitress for the recipe. She said, “It is Hellmann’s.” Thats when I realized I have been making this sauce wrong. My Sour Cream recipe is very good but it lacks the tartness of the… Continue reading Horseradish Sauce – Mayonnaise Base
Butter – Clarified – Sous Vide
WHY CLARIFY BUTTER? The problems with regular butter are: It has a low smoke point (about 350 degrees) which means it burns easily. If you keep your butter too long, the water and the milk proteins can spoil, making the butter rancid. The best way to fix both of these problems is to remove the… Continue reading Butter – Clarified – Sous Vide
Cinnamon Butter
Key concepts: Take your butter out of the refrigerator at least half an hour before you place it in the mixer so it can soften before you try to mix it. Alternate between the dough hook and the mixing paddle as you mix the recipe. This helps break down the butter and it keeps the… Continue reading Cinnamon Butter