Category Archives: Sauces

Salsa Picante

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This is a rip-off of the hot salsa you find at Rubio’s. I originally found the recipe on a Chowhound thread and tweaked it a little further to make it as close to perfect as I could get it. So, here we go:

Ingredients:

1 can of tomato sauce (15 ounce)
2 tablespoon red chili pepper flakes
2 teaspoons sugar
2 teaspoons kosher salt

Method:

Put the tomato sauce, sugar and salt in a saucepan, and set it aside.

Put the chili flakes in a non-stick frying pan. Cook them for 5-7 minutes on medium heat, turning very frequently. You want to turn them close to black, without burning them. It’s a very fine line. Be careful.

When they’re done, run 2/3 of the flakes through a coffee grinder then add them all to the sauce. Stir and simmer for 8-10 minutes. Let it cool in the refrigerator for an hour or so and serve.

Warning: This gets ugly. Cooking the flakes releases the oils which fills the air with a teargas-like experience. Running them through the coffee grinder takes it to a whole new level. Do this in a well-ventalated area with all your fans blowing. Better yet, do these steps outside, if possible.

Memphis Style BBQ Sauce

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Ingredients:

1 cup coffee
1 cup Worcestershire sauce
1 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon chili powder
1 cup onion, small dice
3 cloves garlic, minced

Method:

Melt butter in a large sauce pan. Add onions and cook until tender.

Add the garlic and continue to cook for an additional 2-3 minutes.

Add the remaining ingredients and simmer for 20 minutes.

Mix 1 tablespoon cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.

Blueberry Vinaigrette Dressing

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Ingredients:

5 oz blueberries
3 cloves garlic, minced
2 teaspoon honey
2 teaspoon Dijon mustard
1/2 cup apple cider vinegar
4 tablespoons balsamic vinegar
4 tablespoons brown sugar
1/4 cup + 1 tablespoon extra virgin olive oil

Method:

Heat the tablespoon of oil in a pan and cook the garlic for 1-2 minutes. While that’s cooking smash the blueberries.

Add everything but the blueberries and whisk until the brown sugar is dissolved. Add the smashed blueberries and simmer for 10 minutes, stirring frequently enough to keep stuff from burning and sticking to the bottom.

Remove from heat. Let cool for 10 minutes, then strain through a cheese cloth.

Chill and serve.

Best Turkey Gravy Ever

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Ingredients:

32 oz liquid (drippings and chicken stock)
1/8 cup red wine
2 tablespoons & 1 teaspoon butter
2 tablespoons & 1 teaspoon flour
3 teaspoons brown gravy mix
3 teaspoons onion gravy mix
1/2teaspoon fresh ground black pepper

Method:

Make a roux with the butter and flour.

Remove the turkey from the pan, and deglze with the wine.

Seperate the drippings from the oil, then add the drippings to a measuring cup. Top the measuring cup off with enough chicken stock to make 32 ounces of liquid.

Slowly add the liquid to the roux, whisking all the while.

Add the rest of the ingredients and whisk like a mofo. Bring to a boil, then reducing to a simmer. Cook until desired consistency is reached.

Sunday Gravy

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This traditional Sicilian tomato sauce is great with pasta or used in baked dishes like lasagna and baked ziti.

Ingredients:

84 ounces San Marzano tomatoes.
1 lb spare ribs (on the bone)
1 lb beef stew meat (cubed)
6 cloves garlic
6 oz can tomato paste
2 cups water
6 fresh basil leaves (chopped)
1 1/2 teaspoons sea salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano

Method:

Brown the spare ribs on medium-high heat for 15 minutes. Remove and set aside. Then brown the stew meat for 6 minutes. Remove and set aside. While the meat is cooking, run the tomatoes through a food processor. How chunky you leave it is up to you. I like mine smooth.

Turn the heat down and cook the garlic for a minute or two. Add tomato paste and cook for 1 minute.

Turn the heat up enough to allow you to deglaze the pan with about half the water. Put the meat back in, and add the rest of the water and the tomatoes.

Bring to a simmer, cover loosely, and let it cook for 3 hours, stirring occasionally.

Remove what’s left of the spare ribs (not much) and serve.

Note: For a truly authentic experience, use veal instead of beef and pork neck bones instead of spare ribs. Also, many traditionalists prefer to remove the garlic after cooking it.

Habanero Papaya Salsa

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Ingredients:

7 roma tomatoes
1 large white onion
1/2 bunch cilantro
1/2 cup diced papaya
1 habanero chilie
1 clove minced garlic
4 ounces pineapple juice
Juice from 1 fresh lime
1 teaspoon kosher salt

Method:

Finely dice all vegetables. Combine all ingredients in a large mixing bowl. Stir, and let sit for an hour or two. Serve with tortilla chips.

Dr Pepper BBQ Sauce

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Ingredients:

2 cup Dr Pepper
2 cup ketchup
½ cup Worcestershire Sauce
2 teaspoon Liquid Smoke
6 tablespoons A-1 Steak Sauce
2 teaspoon onion flakes
2 teaspoon garlic flakes
1 teaspoon freshly ground black pepper

Method:

Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat.

Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate.

Makes 4 cups

Jack Daniels Glaze

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Eerily similar to the sauce that comes on the Jack Daniels menu at that one mega-chain you eat at on Fridays. This stuff is amazing when mixed into some pulled pork for sandwiches.

Ingredients:

Paste from 1 bulb of roasted garlic
2/3 cup water
1 cup pineapple juice
¼ cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
¼ teaspoon cayenne pepper

Method:

Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Add remaining ingredients to pan and stir.

Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.