Sauces

Here’s some darn-good, finger-licking, mouth-salivating sauces that will give any meal an injection of AWESOME!

This pasta sauce is very simple and easy to make.  It's always a hit at home and it there is always leftovers for lunch the next day.  Because the ingredients are simple and few, it's important to get the best stuff.

Ingredients

 

  • 1 - 28oz can of crushed tomatoes
  • 1 - 15oz can of diced tomatoes
  • 1 - 12oz can of to chicken broth
  • 6 large cloves of garlic, sliced thin
  • 1 medium yellow onion, diced
  • 1 medium carrot, grated fine
  • 2 tbs flour
  • 1 tsp cayenne pepper (optional)
  • 1-2 tsp oregano (I never measure)
  • 1-2 tsp basil (there about)
  • 2 Tbs Olive oil
  • 1 bay leaf

 

Steps

 

  1. Take a large pot and heat the olive oil on medium-high heat.  When heated add the sliced Garlic and stir till starting to brown.  Immediately take out all the garlic and set aside.  This is important and will give your whole sauce fabulous garlic flavor.
  2. Add the onions, shredded carrot and bay leaf.  Reduce heat to medium and sweat the veggies till translucent.   Add back the garlic and continue to stir.
  3. Add the flour and stir till combined.  You are making a roux here.  Cook the roux-veggie mixture till it starts to take on a light brown color and then deglaze the pot with the chicken broth.   
  4. Turn the heat up to high and bring to a boil stirring continuosly.
  5. Add the oregano, basil, cayenne and cracked pepper at this point.
  6. Boil till the mixture gets really thick.
  7. Add the can of crushed tomatoes and the can of diced tomatoes.
  8. Cook for 30-45 minutes on very low heat uncovered.
  9. season to taste.

Notes

 

I've been known to add other ingredients to see how it'll affect the final flavor.  Here are some good additions

  • Tabasco
  • Balsamic Vinegar
  • Worcestershire Sauce
  • Soy Sauce
  • Capers
  • Olives
  • Wine, Red or White (switch out the chicken broth and add white wine for a really great flavor!)
  • Parsley

If you have it in your fridge and you think the tastes go together, give it a try and see how it tastes.   Your options are unlimited!

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This is a greek sauce and is absolutely fresh and fantastic.  The cucumber realy adds a great fresh flavor.

Ingredients

  • 32 oz Whole Milk Yogurt, greek style if you can find it.
  • 1 small yellow onion, peeled
  • 2 cucumbers
  • juice from 1/2 a lemon
  • 2 or 3 cloves garlic minced as fine as you can
  • 1/4 Tbs Coriander
  • 1/4 Tbs Cumin
  • Salt and Pepper to taste
  • Some chives(optional)

Instructions

  • Start off by taking the onion and shredding it with the finest side of your grater, practically juicing it into the bowl that you will make the Tzatsiki sauce in.   Then take 1 cucumber that is peeled and seeded and do the same.
  • Put the yogurt into the bowl and add the lemon juice, garlic, coriander and cumin.  Stir and mix.
  • Peel and take the seeds out of the other cucumber as well.  Cut the cucumber into small chunks and add to the Tzatsiki along with some chopped chives.
  • Salt&Pepper to taste.  Refrigerate for at least 4 hours before serving so the flavors have time to come together.

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You can make this sauce in less time then it takes to cook the pasta!

Ingredients

1   Jar                   Your favorite Prepared Pasta Sauce

1  Sm.  Carton      Heavy Cream

1 5or6 Oz Tub      Asiago Cheese (grated or shredded)  You can sub Gorganzola for Asiago!

Method:

In a 2 Qt. sauce pan add pasta sauce, cream and cheese.  Cook the mixture over medium high heat, (stirring the whole time), until the cheese has melted.

Serve over 1 pound of any cooked pasta you wish!

To make this sauce deadly, add Baby Peas and Diced Ham!

Try it with cooked Sausage, Chicken or Seafood as well.

Garnish with fresh Basil!

I call this a Blushing Alfredo Sauce as well.

Serves 6

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Ingredients

 

  • 1 tbs Vegetable Oil
  • 1 cup Diced Onion
  • 3 tbs Chopped Garlic
  • 1 tsp dried Oregano
  • 1 tsp cumin
  • 3 tbs Flour
  • 5 tbs Hot Chili Powder
  • 1&1/2 cups chicken broth
  • 1/2 square semi sweet chocolate(1oz)
  • 14 tsp ground cinamon

Instructions

 

  1. Saute the onion and garlic in the oil along with the cumin and oregano.
  2. Stir in flour and chili powder to make a quick roux.
  3. Whisk in the broth and add chocolate.
  4. Once the chocolate has melted, you can blend the sauce with a hand blender to get a smooth sauce.

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Ingredients

 

 

2 cups

1/2 cup

2 Tbsp

2 cloves

1 tsp

½ cup

2 Tbsp

3 Tbsp

 

Basil leaves, fresh

Olive oil

Pine nuts

Garlic, minced

Salt

Parmesan cheese, grated

Romano cheese, grated

Butter

 

Instructions

 

  1. Blend or process until almost smooth: basil leaves, olive oil, pine nuts, garlic & salt.

  2. Add: parmesan & romano cheeses.

  3. At this point, you can freeze the mixture, if you want.

  4. To serve over pasta: Stir the Pesto mixture, plus the butter into pasta, adding 1 Tbsp of the warm pasta water, which helps blend the pesto sauce in.

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