What sauces do you make & for what ? & how beef,chicken,fish all welcome . thanks?!
Answers:
Fresh Crushed garlic, sauteed in the juice of a beef roast, add 1 cup Merlot wine, and italian seasonings, a dash of Kitchen boquet, for color!. Stir in two cups of beef broth!. I make a gravy out of it, and pour it over sliced or shredded roast beef, and Portabella Mushrooms!.Www@FoodAQ@Com
try out this "saffron chili sauce"!.!.!.!.
Ingredients
1 gm Saffron
3 Fresh red chilies
2 tbsps Butter
1 cup Fresh cream
1/2 cup Cheese (grated)
Method:
chop two fresh red chilies!. Heat two tablespoons of butter in a pan, add red chilies and sauté!. Add fresh cream and mix!. Cook till slightly reduced!. Add saffron and cheese and cook on low heat till it thickens!.
I usually have it with chicken fries and noodles!.
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caramelize the meat with tomato paste!.
brown your ground meat as usual, when its done, add a can of tomato paste!. Keep the fire at medium and keep Mixng until its not only Incorporated well but the tomato paste turns almost a brown color WITHOUT burning it!.!.!.!.keep mixing! Add your tomatoes to that mixture and season as you normally do!.
If your using chunks of meat!.!.!.!.caramelize them with olive oil ( she probably used lard) until they are WELL browned before adding the tomato paste and proceed as above
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Raisin Sauce
Sweet sauces with pork or game are classic!. This one combines a little sweetness with the acidity of vinegar for a delightfully different taste!. Serve it with that Easter ham for rave reviews!. Prepare this sauce no more than two days in advance and refrigerate it!. Rewarm over low heat before serving!.
3 tb Dark Brown Sugar
1 tb Dijon Mustard
3 tb Red Wine Vinegar
1 c Basic Brown Sauce
1/4 c Raisins, Plumped in 1 Cup Of Brandy for 10 minutes
And drained
Instructions
In a small bowl, dissolve the sugar and mustard in the vinegar!. Place the mixture in a medium-size heavy saucepan, and add the brown sauce and simmer over low heat for 10 minutes!. Stir in the raisins and simmer 5 minutes longer!. Serve hot!.Www@FoodAQ@Com
Ingredients
1 gm Saffron
3 Fresh red chilies
2 tbsps Butter
1 cup Fresh cream
1/2 cup Cheese (grated)
Method:
chop two fresh red chilies!. Heat two tablespoons of butter in a pan, add red chilies and sauté!. Add fresh cream and mix!. Cook till slightly reduced!. Add saffron and cheese and cook on low heat till it thickens!.
I usually have it with chicken fries and noodles!.
------
caramelize the meat with tomato paste!.
brown your ground meat as usual, when its done, add a can of tomato paste!. Keep the fire at medium and keep Mixng until its not only Incorporated well but the tomato paste turns almost a brown color WITHOUT burning it!.!.!.!.keep mixing! Add your tomatoes to that mixture and season as you normally do!.
If your using chunks of meat!.!.!.!.caramelize them with olive oil ( she probably used lard) until they are WELL browned before adding the tomato paste and proceed as above
----
Raisin Sauce
Sweet sauces with pork or game are classic!. This one combines a little sweetness with the acidity of vinegar for a delightfully different taste!. Serve it with that Easter ham for rave reviews!. Prepare this sauce no more than two days in advance and refrigerate it!. Rewarm over low heat before serving!.
3 tb Dark Brown Sugar
1 tb Dijon Mustard
3 tb Red Wine Vinegar
1 c Basic Brown Sauce
1/4 c Raisins, Plumped in 1 Cup Of Brandy for 10 minutes
And drained
Instructions
In a small bowl, dissolve the sugar and mustard in the vinegar!. Place the mixture in a medium-size heavy saucepan, and add the brown sauce and simmer over low heat for 10 minutes!. Stir in the raisins and simmer 5 minutes longer!. Serve hot!.Www@FoodAQ@Com
A good hard sauce for bread pudding!.
Add a fine starch like arrowroot to a simple syrup!.
Use pear or peach juice for extra flare!.Www@FoodAQ@Com
Add a fine starch like arrowroot to a simple syrup!.
Use pear or peach juice for extra flare!.Www@FoodAQ@Com
House cats are very tasty with a red wine vinigarete sauce!. Pan sear the meat then simmerWww@FoodAQ@Com