I am making sunday lunch quick sauce recipe needed thankyou?!
For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)
For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce
Answers: Hot Wings with Blue Cheese-Yogurt Sauce
For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)
For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce
what type of sauce? check out foodnetwork.com
Hope this will help you out
http://scorpius.spaceports.com/~goodwine...
Sauce for what? For steak or so....throw a bit of butter in a frying pan, melt it on medium, drop in some minced shallots/onions. Cook for 2-3 minutes, pour in some red wine, raise heat. Reduce by half. Off heat beat in a little cold butter to thicken.
For salad....mix together some mustard and balsamic vinegar. Beat in olive oil to make a sauce.
coleman's packet mix? lamb & mint is gorgeous
What meat are you cooking? a basic roux is a good place to start.
25g marg or butter.
25g flour.
500ml milk.
Melt marg/butter in a small saucepan.
Add flour and cook over a gentle heat for one min, stirring all the time.
Remove from heat and add milk, bit by bit -stirring all the time - to stop any lumps forming.
Return to heat and stir until sauce boils.
Add whatever flavouring you need, ie: parsley, pepper, cheese etc. and simmer while stirring.
If you are serving pork - just stew some apples. If you are serving lamb, a shop-bought mint sauce is as good as any that can be made at home.
Happy eating!