Posts Tagged ‘sauce’

Fresh Chile Citrus Salsa

July 7th, 2009 by Justin | Comments Off on Fresh Chile Citrus Salsa | Filed in Salsas, Sauces

I don’t watch a lot of television, but when I do, I naturally gravitate toward the Food Network.  And, unashamedly so, two of my favorite shows are Chopped and Iron Chef.  I just so happened to be watching Bobby Flay competing on Iron Chef last Sunday, and noticed that he had four or five blenders filled with different combinations of vegatables and what not to be pureed into sauces.

Since I was planning on making tacos some time soon (which happened to be yesterday), I decided to give this technique a try.  Also, I just so happened to have the luck of having a roommate who recently took up gardening,  so I had all of these peppers hanging around fresh on my balcony.  “Fresher is better” and all that.


  • 3 roma tomatoes
  • 3 jalepeños
  • 3 banana chiles
  • 3 Anaheim chiles
  • 2 limes
  • 1 lemon
  • 1 tbps. extra virgin olive oil

Remove the tops of the tomatoes, quarter and add to blender.  Add the juice of the lemon and limes.

In a small pan over medium-high heat, add the olive oil and peppers.  Toss till well coated.  Roast until the chiles begin to blacken on each side.  Turn with tongs to get an even roasting.  Be careful not to burn them as you don’t want flaky bits of ash in your salsa.  The entire process takes about 7-10 minutes.

Once roasted, remove the chiles from the pan and place on a cutting board to cool.  Do not rinse or wipe them down.  Once you are able to handle them, remove the stems.  Leaving the seeds in while provide more spice,but if you or your guests can’t handle the heat, deseed them as well.  The chiles should be very tender, and able to be quickly deseeded with a quick scrape of a spoon.

Add the prepared chiles to the blender and puree until liquefied.

Spicy to the lips and sweet to the palate.  Makes about 2 1/2 cups.

Tags: , , , , , , , , , , , ,

Bastard Sauce

May 24th, 2009 by Justin | Comments Off on Bastard Sauce | Filed in Marinades, Sauces

I came up with a pretty descent barbecue sauce/marinade the last time I lit up the barbie.  This was used on pork chops (the smallest ever), but will also work well on other meats, especially chicken.   Just don’t burn the shit out of it like I did.


  • Barbecue sauce (as a base…because cheating is easier)
  • Worcestershire
  • Ketchup
  • Garlic powder
  • Red vinegar
  • Black pepper
  • Green Tabasco
  • Oregano
  • Dash of salt.

Listed in order of most to least used. You figure it out.

Tags: , , , , , , , , , , ,

Garlic-Basil Pesto

April 19th, 2009 by Justin | Comments Off on Garlic-Basil Pesto | Filed in Rubs, Sauces

I’ve had a mortar and pestle sitting around for quite a few months now but haven’t really used it much.  So today, after a long couple weeks of work and not doing much cooking of my own, I decided to experiment while cooking dinner for Sherelle and I.

I came up with two offerings, both sauces: a garlic power house and a surprisingly sweet complement to chicken.  This is the first of two mortal and pestle sauces.


  • Package of fresh basil, minced
  • One clove of garlic, minced
  • 1/2 lemon

Combine all in a mortar and pestle with approximately one tablespoon each of extra virgin olive oil and balsamic vinegar, and a squeeze of lemon.  Work mixture until a paste is formed.

Can be applied directly to prepared chicken, fish, vegetables, pastas, etc, or used as wet rub for grilled fish and chicken.  You can also make this in bulk and use to bolster red and other sauces.

I’m a huge fan of garlic, but just to warn you, this combination creates a very strong garlic flavor that I know not everyone is keen to, so use your discretion when cooking for the garlic shy or someone you plan on kissing anytime soon.  All that said, anyone can enjoy its full flavor when applied thinly.

Reblog this post [with Zemanta]

Tags: , , , , , , ,

Sweet Hazelnut Reduction

April 19th, 2009 by Justin | Comments Off on Sweet Hazelnut Reduction | Filed in Sauces


  • 1 handful (10 to 15) hazelnuts, crushed and minced
  • 2 cups white wine
  • 3 tsp sage
  • 1 lemon

Begin reducing the white wine in a sauce pan over medium-high heat. Grind hazelnuts in mortar and pestle with 1/2 tbsp of extra virgin olive oil until a semi-smooth paste is formed (you may need more olive oil depending on the amount and/or size of hazelnuts used).  If you are using fresh sage, grind that with the hazelnuts as well; otherwise, combine the hazelnuts, sage and the juice of half a lemon with the white wine once it begins to simmer.  Allow it to continue to simmer, stiring occasionally.  I let it sit while I cooked the chicken that it was going to be served on top of (5 to 10 minutes).

If you want your sauce a little thicker, as I did, you can reduce the heat to low and whisk in about 2 tbsp of flour.  Then pass the reduction through a mesh strainer to remove any unabsorbed globs of flower and to produce a smoother texture.  Also, you can add about 2 to 4 tbsp of salted butter for a creamier consistency.

White wines are sweet, and because of this the further you reduce them, the sweeter your sauce will be since the sugars will be left behind.  Keep this in mind when determining how long you want to let your sauce reduce.  I reduced it down to about 1 cup’s worth and was pleased with the results.  Enjoy!

Reblog this post [with Zemanta]

Tags: , , , , , ,