Tomato Sauce with Onion and Butter (Marcella Hazan)

 This is the simplest of all sauces to maek, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

INGREDIENTS:

500 grams or 1 pound 2 ounces of canned imported Ittalian plum tomatoes, cut up with their juices.

75 grams or 2 ounces of butter

1 medium onion, peeled and cut in half,

Salt

Directions:

Put the canned tomatoes and juices into a saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomatoes. 

Sitr from time to time,  mashing any large piece of tomato in the man with the back of a wooden spoon. 

Taste and correct for salt. Discard the onion before tossing the sauce with pasta.

Steak Sauce (Snake River Farms)

 INGREDIENTS:

• 1 Bunch green onions, green parts trimmed off
• 1 Fresno Chili
• 1 Habanero Chili
• 3 large garlic cloves
• 2 Tablespoons of palm sugar or white sugar
• 2 Tablespoons of fish sauce
• 2 Tablespoons of lime juice
• 2 Tablespoons of chopped cilantro
• cooking oil as needed
• kosher salt, as needed

Directions:

1. Coat the green onions, Fresno chili, habanero, and garlic with cooking oil and season with kosher salt.
2. Add the ingredients to a perforated pan and set on the grill grate over the direct side for 1-2 minutes, or until you see a nice char form on the vegetables.
3. Once charred, remove the ingredients, take the seeks out of the Fresno and habanero chili then mince them together and set aside.
4. Cut the charred green onions into bite-sized pieces and reserve.
5. Add the charred garliic and sugar to a  mortar and pestle and pound until it becomes a fine paste. Add the fish sauce and lime juice, and stir the ingredients together. Once the sugar is dissolved, add the minced chilies, chopped cilantro and green onions to the sauce. Stir to combine and enjoy.

Raspberry Coulis

 Ingredients:

1/2 cup granulated sugar

3 Tablespoons water

12 ounce bag of frozen raspberries (thawed)

1 teaspoon of Kirsch or Framboise

Direction:

Heat the sugar and water in a small saucepan over medium heat stirring time to time until the sugar dissolves, about 5 minutes.

Put the raspberries and the sugar syrup in a blender and purée.

Strain through a fine mesh sieve to remove seeds and stir in the Kirsch or Framboise, if using.

The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Hollandaise

 Ingredients:

2 egg yolks

1 1/2 teaspoons of lemon juice

1/2 stick of butter melted

Salt

Pepper

Cayenne pepper

Directions:

Add the lemon juice to the egg yolks and whisk until foamy. Place over a pot of simmering water and start mixing until the yolks and lemon juice start to thicken. Slowly drizzle the warm melted butter into the egg yolk mixture until you get a sauce consistency. Season with salt, pepper and cayenne.

Keep warm until service. 

Easy Bearnaise Sauce

Easy Bearnaise Sauce

Directions:

• 1 tablespoon lemon juice
• 1 tablespoon minced shallot
• aggressive pinch of salt
• pepper (optional)
• 2 egg yolks
• 6 ounces salted butter
• 2 tablespoons minced tarragon (or more to taste)

1. Combine the lemon juice, shallot, salt, and pepper in a 2-cup Pyrex measuring cup or other container with a narrow base.  Let it sit for a few minutes.
2. Add the egg yolks and give it a buzz with the hand blender (if you’re blade doesn’t reach the yolk, use the whisk attachment).
3. Melt the butter in a one-cup measuring cup with a spout or some other container that will allow you to pour the butter in a stream. Make sure it’s piping hot.
4. With the hand blender running, pour the butter into the egg yolks, pumping the blender up and down (or side to side if using whisk) as you do so.  Add half the tarragon and continue to blend.  Stop and fold in the remaining tarragon.

Makes about 1 cup

Santa Maria Pinquito Bean Relish - Bobby Flay Grill It.

½ pound slab bacon, finely diced
1 medium Spanish onion, finely diced
1 poblano chile, finely diced
2 cloves garlic, finely chopped
2 cans pinquito or pinto beans, drained, rinsed and drained again
2 tablespoons chopped cilantro or flat leaf parsley
Salt and pepper

1.Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
2. Add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through. Fold in the cooked bacon and cilantro and transfer to a medium bowl.

Smoked Red Pepper Sauce (Bobby Flay)

Ingredients

• 4 grilled red bell peppers, peeled, seeded and chopped
• 1/2 small red onion, coarsely chopped
• 4 cloves roasted garlic, peeled
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon chipotle puree
• Salt and freshly ground black pepper
• 1/2 cup canola oil or olive oil

Directions

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.

Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.