Food and Drink Sauces (not BBQ) - Page 3

**Fire Me Boy!** · 08-06-2012, 12:58 PM

We've done a ton of BBQ sauce threads, but I couldn't find something like this. I'm curious what homemade/store-bought sauces are your go-to accouterments for steaks, chicken, fish, veg, whatever...

I made an herb gravy last night with my steaks that was just outstanding from Nom Nom Paleo: http://nomnompaleo.com/post/16343464...ecipe?516ef900

I improvised a red wine sauce a couple weeks ago with some jus from a roast that turned out really well.

Discus.

**Fire Me Boy!** · 08-06-2012, 01:52 PM

Quote:

Originally Posted by Dr. Johnny Fever

I kind of figured that, thanks.

My FIL always confuses me on gravy... on Thanksgiving or Christmas, he'll go all out. Roasted turkey, scratch-made stuffing, real mashed potatoes, scratch-made cranberry sauce...... and a mix packet of brown gravy.

**Nzoner** · 08-06-2012, 01:52 PM

Quote:

Originally Posted by CJizzles

Also any marinades?

post #5

**Nzoner** · 08-06-2012, 01:53 PM

Quote:

Originally Posted by Fire Me Boy!

My FIL always confuses me on gravy... on Thanksgiving or Christmas, he'll go all out. Roasted turkey, scratch-made stuffing, real mashed potatoes, scratch-made cranberry sauce...... and a mix packet of brown gravy.

Hell even the Heintz turkey gravy in a jar would be an upgrade over that.

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

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).

In58men · 08-06-2012, 02:37 PM

Quote:

Originally Posted by CJizzles

Good thread, FMB.

And I hope you don't mind if I impose.

I've been eating a lot of grilled chicken lately.

Does anyone have any dry rubs (brand, homemade, etc) they recommend?

Also any marinades?

Figured this thread was suitable to ask.

I like to butterfly my chicken breast(s) and use a Santa Maria rub. Get those nice grill marks and after its fully cooked, slice them in strips and make chicken fettuccine alfredo.

Mr. Yoshida's has some really good marinades. Pick up a bottle and give it try, they have different flavors. I pick it up at Costcos, I'm sure Albertsons will carry it as well.

Ceej · 08-06-2012, 02:38 PM

Quote:

Originally Posted by Inmem58

I like to butterfly my chicken breast(s) and use a Santa Maria rub. Get those nice grill marks and after its fully cooked, slice them in strips and make chicken fettuccine alfredo.

Mr. Yoshida's has some really good marinades. Pick up a bottle and give it try, they have different flavors. I pick it up at Costcos, I'm sure Albertsons will carry it as well.

I live in an apartment.

"Grilling" consists of the ole' Foreman grill.

.

**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.

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.

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?

**OnTheWarpath15** · 08-06-2012, 02:43 PM

Quote:

Originally Posted by CJizzles

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

Where'd you get this?

Whole Foods.

You can order it online, but for some reason it's nearly double the price.

**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.

**Munson** · 08-06-2012, 02:44 PM

A1 Steak Sauce

/thread

08-06-2012, 12:58 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Sauces (not BBQ) We've done a ton of BBQ sauce threads, but I couldn't find something like this. I'm curious what homemade/store-bought sauces are your go-to accouterments for steaks, chicken, fish, veg, whatever... I made an herb gravy last night with my steaks that was just outstanding from Nom Nom Paleo: http://nomnompaleo.com/post/16343464...ecipe?516ef900 I improvised a red wine sauce a couple weeks ago with some jus from a roast that turned out really well. Discus.
Posts: 35,253

08-06-2012, 02:22 PM	#35
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	#36
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	#44
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-568231	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: 46,032

08-06-2012, 02:44 PM	#45
Munson Roy E. Join Date: Sep 2005 Location: Olathe, KS Casino cash: $8189646	A1 Steak Sauce /thread
Posts: 23,425