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Mar

Homemade Barbecue Sauce – Make Your Own Homemade BBQ Sauce

By Steven Aucoin Platinum Quality Author

To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;

500ml of #10 ketchup
50ml cider vinegar
1 large onion coarsely chopped
2 large garlic gloves, finely chopped
1 thumb sized piece of ginger, finely sliced
1 tsp Tabasco sauce
1 tbs passion-fruit syrup
1 tsp coriander powder
1 tsp cumin powder
2 finely chopped seeded hot red chillies
1 tbs brown sugar
Salt to taste

Once you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil, then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.

Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process.

The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilize the flavors before use.

Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilised jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.

Category: Sauces Tags: BBQ Recipe, BBQ Sauce, BBQ Sauce recipe, cide vinegar recipes, guest recipes, Home Made Barbeque Sauce, Homemade BBQ Sauce, homemade bbq sauce recipe, sauce recipes, Steven Aucoin Leave a Comment

Feb

Banana Honey Pecan Sauce

TheSaltyChef

Ingredients:

2 Large bananas

Â½ cup honey

1/2 cup chopped Pecans

Â¼ cup hot water

Â¼ cup white sugar

1/5 cup brown sugar

Salt and pepper

Â½ tsp pure vanilla extract

Directions:

Mash bananas in a bowl and add the rest of the ingredients. Stir well.
In a small sauce pan cook on low heat just until sauce bubbles slightly.
Be careful not to over cook.

Category: Sauces Tags: Banana Honey Pecan Sauce, banana sauces, free sauce recipes, honey sauce, honey sauces, pecan sauce, sauce recipes, Sauces 2 Comments

Jan

What Is A Roux?

TheSaltyChef

A roux is simply a cooked mixture of flour and fat (butter). It is used as a thickening agent for many French mother sauces. The fat is heated in a pot or pan, melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent.

Light (or “white”) roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. Darker roux, sometimes referred to as “blond”, “peanut-butter”, or “chocolate” roux depending on the color achieved, add a distinct nutty flavor to a dish.

As an alternative to roux, which is high in fat and very energy-dense, some Creole chefs have experimented with toasting flour without oil in a hot pan as an addition to gumbo.

How to Make a Roux:

Pour about ¼ c. of the oil in a small sturdy pan and place it over medium-low heat.

When the oil is warm but not too hot, start stirring in flour with the wooden spoon until the mixture is thick – about the texture of wet concrete or plaster of Paris. Add more oil or flour until it’s right.

Stir continually with the wooden spoon over the heat so the roux cooks. The flour will gradually begin to brown. The roux can be used when the flour is light golden in color. The darker you cook the roux, the more flavor it will add to the sauce. Don’t cook it past a mahogany color, though.
4.

Transfer the roux to another container to cool.
5.

Store roux in the refrigerator for a week, or freeze it in tablespoon-size wafers.

To thicken a sauce with roux, let it cool so it won’t splatter and whisk it in to your boiling sauce base, like broth or pan drippings.

7.
Lower the heat to a simmer and continue to whisk until all the roux has been absorbed.

8.
Simmer for at least 20 minutes to allow it the sauce to thicken and become smooth.

Category: Informational, Sauces, Soups Tags: roux, sauce, Soups, thick soups, thickening, What is a roux 2 Comments

Dec

Tonights Dinner, Very Simple

TheSaltyChef

I have had a long day running around and working, so I made something simple!

Mushrooms in Tomato Sauce Recipe

Ingredients

6 Tbs extra-virgin olive oil
1 onion, finely chopped
1 pound tomatoes, skinned and chopped
3 garlic cloves, crushed
1 Tbs fresh oregano, chopped (or 1 tsp dried oregano)
salt
freshly ground, black pepper
1 pound small white mushrooms
Parmesan cheese, thinly shaved

Directions

Heat half the olive oil in a large skillet and heat over medium heat.
Gently cook the onion until it just starts to turn gold.
Add the tomatoes, garlic, oregano, salt, and pepper.
Simmer gently for 10 minutes.
Add the mushrooms and cook gently in the sauce for 5 minutes (until they are just tender).
Remove from heat and stir i the remaining olive oil.
Place in a shallow serving dish and chill for 3-4 hours.
Place thin shavings of Parmesan cheese over the mushrooms just before serving.

Category: Sauces Tags: mushrooms, pasta, pasta sauce, tomato sauce, tomatoes, Tonights Dinner, Very Simple Leave a Comment

Dec

Pesto Sauce

TheSaltyChef

Ingredients:

* 3 cups fresh basil leaves
* 1 1/2 cups chopped walnuts
* 4 cloves garlic, peeled
* 1/4 cup grated Parmesan cheese
* 1 cup olive oil
* salt and pepper to taste

Directions:

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.