Food and Drink Sauces (not BBQ) - Page 2

Dr. Johnny Fever · 08-06-2012, 01:48 PM

Quote:

Originally Posted by Fire Me Boy!

I understand the temptation, but there are some seriously good sauces that take absolutely no skill whatsoever and are infinitely better than the mixes. I've tried a few of them, and they suck in comparison to scratch-made sauces.

I kind of figured that, thanks.

tooge · 08-06-2012, 01:55 PM

Quote:

Originally Posted by Fire Me Boy!

I understand the temptation, but there are some seriously good sauces that take absolutely no skill whatsoever and are infinitely better than the mixes. I've tried a few of them, and they suck in comparison to scratch-made sauces.

This. Also, if you just get a few base ingredients, you will be able to make alot of sauces. Get these and play around a bit.

Olive oil
Lemons and Limes
Garlic (could sub garlic paste but fresh grated is better)
soy sauce
red wine
tomato paste
rice wine vinegar
ginger
honey
sesame3 oil

You just get these 10, and you will be able to do bases for about anything. Add butter of course, but most people have that arond regardless

Just Passin' By · 08-06-2012, 01:51 PM

Quote:

Originally Posted by Dr. Johnny Fever

Serious albeit possibly stupid question... Are there any sauce mixes that you can buy that don't suck? I don't cook a lot since I live on my own and what I do cook is usually pretty simple just for me. I eat out a lot. I like cooking I just don't do it for myself much. But if that changed I'm wondering about the pre-packaged mixes rather than going all from scratch and making my own to start with.

Thanks in advance.

Multiple taste tests have the Knorr turkey gravy as the best turkey gravy, especially if you add pan drippings to it.

Bump · 08-06-2012, 01:34 PM

I like making spreads for sandwiches when I get tired of just mayo.

I just made a pretty sweet roasted red pepper spread

Roasted Red peppers (I just used canned)
plain yogurt
lite mayo
salt/pepper
garlic paste
parsley
distilled vinegar

I pureed the red peppers, garlic paste and parsley together and then added it to the yogurt/mayo mix

Came out pretty damn good, I just spread on whatever sandwich I'm eating. Came out nice.

I live on the coast so whenever I make steam clams, I always take the leftover from the steamer and make a sauce to go with my meal. On a sautee pan, that broth from the clams, white wine, salt, pepper, lemon, parsley and then I turn the heat up pretty high and reduce it just a tad and it comes out pretty good, I guess I only do that when I make pasta to go with my clams or mussels or whatever

jspchief · 08-06-2012, 01:40 PM

Been playing with a marinade that's equal parts dark rum, lime juice, and soy sauce. I like it, but may try to add some cayenne for heat, and adjust the soy so it doesn't overpower.

Just Passin' By · 08-06-2012, 01:44 PM

A base marinade:

8 parts soy sauce (I use Kikkoman)
7 parts japanese rice vinegar (I use Maruchan)
2 parts sesame oil (I use Kadoya)
1 part sugar (adjust, or leave out, according to your tastes)

TrickyNicky · 08-06-2012, 02:43 PM

Quote:

Originally Posted by Just Not Gettin' It

A base marinade:

8 parts soy sauce (I use Kikkoman)
7 parts japanese rice vinegar (I use Maruchan)
2 parts sesame oil (I use Kadoya)
1 part sugar (adjust, or leave out, according to your tastes)

I don't use as much vinegar, but I do use Mirin (sweetened rice wine) or honey in the place of sugar. Even better with Sriracha.

Just Passin' By · 08-06-2012, 05:57 PM

Quote:

Originally Posted by TrickyNicky

I don't use as much vinegar, but I do use Mirin (sweetened rice wine) or honey in the place of sugar. Even better with Sriracha.

I adjust the vinegar and sugar quite a bit, depending on what I'm making. I'll also toss in some solids (i.e. minced garlic) if it's going to be marinating for a while. The honey seems like a very nice idea for a substitution, so I'll give that a try.

WV · 08-06-2012, 02:22 PM

I'll add the whole recipe (It's Bobby Flay's) because it's awesome, but the sauce is really killer.

Blue Crab and Salmon Griddle Cakes with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce
Ingredients
Roasted Serrano Chile-Buttermilk Sauce:
1 cup sour cream
1/2 cup buttermilk
2 serrano peppers, roasted, peeled and finely chopped
4 cloves garlic, finely chopped
Squeeze lime juice
Salt and pepper
Directions
Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.

Poached Salmon:
1 salmon fillet, 6 ounces
Water
1 bay leaf
4 parsley sprigs
3 tablespoons lemon juice
4 black peppercorns
Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.

Griddle Cakes:
Flaked poached salmon
8 ounces jumbo lump crab meat, flaked
2 tablespoons prepared mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
1/2 cup finely chopped red onions, sweated
3 cloves garlic, sweated
2 egg whites, stiffly beaten
1/2 cup dried bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
Canola oil, for cooking
Garnish: Smoked Salmon
Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.

**OnTheWarpath15** · 08-06-2012, 02:30 PM

We've been using this a lot lately. Great on pork and chicken.

Ceej · 08-06-2012, 02:35 PM

Quote:

Originally Posted by OnTheWarpath58

We've been using this a lot lately. Great on pork and chicken.

That looks delicious.

I love spicy sauce / dry rub on my meat (completely homo).

**OnTheWarpath15** · 08-06-2012, 02:39 PM

Quote:

Originally Posted by CJizzles

That looks delicious.

I love spicy sauce / dry rub on my meat (completely homo).

It's ****ing phenomenal. We use it in fajitas, on chicken breasts, pork chops and tenderloin. It's really thick so you can use it as a finishing glaze on the grill.

Ceej · 08-06-2012, 02:43 PM

Quote:

Originally Posted by OnTheWarpath58

It's ****ing phenomenal. We use it in fajitas, on chicken breasts, pork chops and tenderloin. It's really thick so you can use it as a finishing glaze on the grill.

I can't imagine it'd be bad on anything.

Where'd you get this?

**Bearcat** · 08-06-2012, 02:45 PM

Quote:

Originally Posted by OnTheWarpath58

We've been using this a lot lately. Great on pork and chicken.

Hmm... they have a lot of good looking stuff... might have to grab some of that and a jar or two of apple butter.

**cdcox** · 08-06-2012, 02:43 PM

I do a merchant's wine sauce from the Joy of Cooking that takes about 8-10 hours (it is a short-cut version). Fantastic on steaks. I make enough for 4 meals about once per year and freeze the other 3 portions.

08-06-2012, 01:34 PM	#4
Bump YOU take YOUR seat Join Date: Nov 2007 Casino cash: $-1704895	I like making spreads for sandwiches when I get tired of just mayo. I just made a pretty sweet roasted red pepper spread Roasted Red peppers (I just used canned) plain yogurt lite mayo salt/pepper garlic paste parsley distilled vinegar I pureed the red peppers, garlic paste and parsley together and then added it to the yogurt/mayo mix Came out pretty damn good, I just spread on whatever sandwich I'm eating. Came out nice. I live on the coast so whenever I make steam clams, I always take the leftover from the steamer and make a sauce to go with my meal. On a sautee pan, that broth from the clams, white wine, salt, pepper, lemon, parsley and then I turn the heat up pretty high and reduce it just a tad and it comes out pretty good, I guess I only do that when I make pasta to go with my clams or mussels or whatever
Posts: 38,293

08-06-2012, 01:40 PM	#5
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	Been playing with a marinade that's equal parts dark rum, lime juice, and soy sauce. I like it, but may try to add some cayenne for heat, and adjust the soy so it doesn't overpower. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207

08-06-2012, 01:44 PM	#6
Just Passin' By In Search of a Life Join Date: Feb 2009 Casino cash: $5450524	A base marinade: 8 parts soy sauce (I use Kikkoman) 7 parts japanese rice vinegar (I use Maruchan) 2 parts sesame oil (I use Kadoya) 1 part sugar (adjust, or leave out, according to your tastes)
Posts: 69,748

08-06-2012, 02:22 PM	#9
WV Veteran Join Date: Feb 2010 Location: In the Holler Casino cash: $10004950	I'll add the whole recipe (It's Bobby Flay's) because it's awesome, but the sauce is really killer. Blue Crab and Salmon Griddle Cakes with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce Ingredients Roasted Serrano Chile-Buttermilk Sauce: 1 cup sour cream 1/2 cup buttermilk 2 serrano peppers, roasted, peeled and finely chopped 4 cloves garlic, finely chopped Squeeze lime juice Salt and pepper Directions Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes. Poached Salmon: 1 salmon fillet, 6 ounces Water 1 bay leaf 4 parsley sprigs 3 tablespoons lemon juice 4 black peppercorns Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork. Griddle Cakes: Flaked poached salmon 8 ounces jumbo lump crab meat, flaked 2 tablespoons prepared mayonnaise 2 tablespoons Dijon mustard 1 tablespoon prepared horseradish, drained 1/2 cup finely chopped red onions, sweated 3 cloves garlic, sweated 2 egg whites, stiffly beaten 1/2 cup dried bread crumbs 1/4 cup finely chopped parsley Salt and freshly ground pepper Canola oil, for cooking Garnish: Smoked Salmon Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.
Posts: 4,983

08-06-2012, 02:30 PM	#10
OnTheWarpath15 MVP Join Date: Sep 2005 Casino cash: $2051115	We've been using this a lot lately. Great on pork and chicken.
Posts: 60,758

08-06-2012, 02:43 PM	#15
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-618231	I do a merchant's wine sauce from the Joy of Cooking that takes about 8-10 hours (it is a short-cut version). Fantastic on steaks. I make enough for 4 meals about once per year and freeze the other 3 portions.
Posts: 46,037