| T O P I C R E V I E W |
| lareyna |
Posted - Sep 20 2005 : 09:19:48 AM
All of you great cooks out there, I don't know how to make sauces, I guess I never learned, my mom was a down to earth cook from Oklahoma who cooked meat and potatoes, So often I want to make a simple sauce like teriyaki or sweet and sour. Last night I stir fried some pork with veggies. It would have been really good with a light sauce. I have looked online and tried some but they were either too complicated or too heavy,,,,,,,,,anybody got some good recipes they want to share?
I was Country before Country was COOL |
| 6 L A T E S T R E P L I E S (Newest First) |
| ByHzGrace |
Posted - Sep 25 2005 : 09:23:53 AM
Arlene
I have two for pork.
Sweet and Sour
In a wok/omelette pan mix 1/2 cupsugar, 1/3 cup chinese black viengar or balsamic vinegar, 1 Tablespoon dark soy sauce (or 2 1/2 teaspoons soy sauce plus 1/2 teaspoon of molasses) and 3 cloves minced/pressed garlic.Bring to a boil over high.Reduce to medium cook uncovered stirring often until sauce is to about 1/2 cup,takes me about 8-10 minutes.Add salt to taste.Stir and Coat pork.I add thinly sliced cukes and whole green onions and a fan of yellow and orange bell pepper strips to plates for color.
Pork Silton
Add 1 cup port and 1/2 cup chicken broth.Bring to a boil over high heat then boil uncovered until about 3/4 cup takes about 3 minutes for me.Stir in 1/2 cup evaporated skim milk or go rich and use whipping cream and continue to boil stirring until sauce is covered with large shiny bubbles say about 5 more minutes.Add 4oz of stilton cheese and stir intil melted stir in 1-2 fresh diced jalapenochiles if you like it spicy.Remove from heat and spoon onto pork.
My family also likes mustard sauces. This one is good for shrimp, ham or turkey. I even eat it on plain old bread.
Mix 1 cup coleman's dry mustard and 1 cup vinegar and let satnd overnight.Beat 2 eggs and add to the 1 cup sugar in rop od a double boiler.Combine the mustard and vinegar mixture which has sat overnight and add a pinch of salt.Boil until thick like a thin custard she will coat the back of your spoon, for me takes about 10 minutes.
My summer sauce for fish,shrimp and pasta is tomato coulis.
In a large pot. I bring water, 1 Tablespoon sugar and 8 large tomatoes to a boil.Cooking for 5-10 minutes.Strain the tomatoes and wait while they cool.While they be doing the cooling I take a large skillet and saute 2 minced onions, 2 teaspoons minced garlic and about 7 sprigs of chopped fresh basil and 7 sprigs of fresh chopped parseley in 2 Tablespoons of olive oil.Don't brown!
Peel the tomatoes and cut in half width wise.Put your fingers in the holes and squeeze those seeds out.Chop the tomatoes and stir into the onion/herb mix.Season to taste with salt, pepper and cayenne pepper.This will keep for nearly a week in the refrigerator and you just bring to room temp before serving. If I have oregano or other summer herbs I have been know to chop and add them too.
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| ivmeer |
Posted - Sep 21 2005 : 09:15:02 AM
When I do a stir fry, I add a little soy sauce, water, and corn starch. That's how to make the classic "brown sauce" you get on Chinese food. |
| lareyna |
Posted - Sep 21 2005 : 09:02:38 AM
Thanks Melissa!!!
I was Country before Country was COOL |
| sqrl |
Posted - Sep 21 2005 : 08:49:30 AM
OK I can give you the peanut and mushroom off the top of my head, these are not recipes really more like how-to's.
Peanut Sauce
I use one of those hand blenders in a cup, like a drinking glass size cup.
It really all depends on how much sauce you need but this is about how much I make
about 1/2 cup peanut butter
1 Tbs honey
dash of salt
1 Tbs vinegar (I use apple cider vinegar) and maybe a little more
1-2 cloves garlic depends on how garlicy you want it
then add water until it's about an inch above the contents. Blend until smooth. I haven't made this in a while so you may have to add water if it's too thick or add more peanut butter if it's too thin. It should be thick like gravey and pourable and smooth. If you have had peanut sauce before maybe at a Thai restruant then you'll know what to look for. Anyway this may sound wierd to some folks but it's probably my husband favorite dish. I cut up a whole cabage like shreaded and cut a bunch of carrots up in thick slices put it all in a big pot. Add a little bit of water, with some (powdered, not the seeds)coriander, and steam everything. When it all just cooked (can't be over cooked because then the veggies don't hold up under the sauce)pour in the sauce. The best is when I add chickpeas and we have it over pasta. This a great dish.
Musroom gravey is really easy. I make this with my famous vegetarian thanksgiving.
I use little brown mushrooms (they more favor then white musrooms), an onion, some fresh garlic, butter, a few spices (whatever you like), a little salt or soy sauce and a little four. In a shallow sauce pan or deep frying pan, lightly saute (chopped)onion in butter, when just soft and (chopped) mushrooms and some of the garic you may have to add a little more butter as you go (the more the richer the gravey) add spices, salt or soy sauce and saute until fragrent. Next step you can do many different ways the deal is, is that you now have to make the gravey. My husband and I do it differently. You can slowly add a little flour then water, then flour, water, flour. Or you can add some water cook it a little to mix up the juices and then take it out and mix it seperately with the flour and then pour it back in. All trying to avoid clumping. Anyway you get the point, I'm sure turkey or beef gravey is the same. This is a chucky gravey, i'm sure you could blend it up for a smoother gravey.
Sorry this is so long of an explaination, I'm not very good at writing recipes. It's hard to get it out of my head and into writing. Any questions let my know. I hope they don't sound too complicated, they really are easy.
Blessed Be
www.sqrlbee.com www.sisterhood.sqrlbee.com
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| lareyna |
Posted - Sep 20 2005 : 2:51:44 PM
I would LOVE it thanks!!!
I was Country before Country was COOL |
| sqrl |
Posted - Sep 20 2005 : 2:29:41 PM
Well it's probably best to get sauces from our meat eatin ladies since meat juices make great sauces. But if your in the mood for something a little different I have sauces like Peanut Sauce, mushroom gravey, few different balsamic sauces like an apple cider and balsamic sauce and a fig and balsamic sauce or date and balsamic. None of these are very complicated and I'm sure they would go well with chicken or pork. Let me know and I'll dig them out.
Blessed Be
www.sqrlbee.com www.sisterhood.sqrlbee.com
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