Cost: $20 and under Serves: 2
Prep Time: 5-10 min.
Cook time: 15-20 min.
Difficulty: 1
This really tastes great on steaks!
Ingredeints:
1 tsp truffle oil
2 pads Sweet European butter
1/4 cup fresh Cilantro
2-3 cloves garlic (minced. You want about a tablespoon.)
pinch of garlic salt
pinch of kosher salt
Over low heat in small sauce pan melt butter then whisk together with truffle oil, salts and garlic. Remove sauce pan from heat and let cool for a few minutes. Add cilantro and stir. Spoon sauce over steaks.
Taste Level: VGR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook time: o minutes
Difficulty: 1
Ingredients:
1 green onion (chopped)
1/2 cup mayonnaise
1 tsp white grapefruit juice
2 tsp low sodium soy sauce
Mix together in bowl and it is ready to spread on to fish, spread on a fish sandwich bun or dip your fish into.
Ingredients:
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tbsp sweet pickle relish
1 tbsp fresh Italian parsley (chopped)
1 tbsp capers (minced)
1 1/2-2 tsp wasabi horseradish
1/2 tsp crack pepper
Mix together evenly and you are done.
A home made dressing that is full of flavor and quick to make.
Ingredients:
1/4 cup balsamic vinaigrette
1/2 cup olive oil
2 tbsp sweet onion
1 tsp Italian Parsley (chopped, compacted)
1/2 tsp pepper pinch of sugar
Mix together in a small Tupperware container and refrigerate for 10-15 minutes. Shake before pouring over salad.
Taste Level: VG
Cost: $20 and under
Serves: (N/A)
Prep Time: 1-5 min.
Cook time: 5-10 min.
Difficulty: 1
Zo and I are eating leftovers tonight so I decided to put up this BBQ sauce. We had an invite from Zo's Uncle and Aunt to come over soon for a BBQ. They asked if we could bring some of the BBQ sauce we made for July 4th last year.
This sauce comes from a few weeks of trial and error. We were having BBQ sandwiches and had no BBQ sauce. We decided we would make our own and after many failures we were sick of the smell, taste and look of BBQ sauce. Finally we created this one and we are pretty darn proud of it.
Ingredients:
1 tbsp extra virgin olive oil
1-2 cloves garlic (minced)
1/2 tsp Chile Powder
1/2 tsp cumin
2/3 cup ketchup
1/3 cup root beer (we really like Henry Winard's or Dad's for this recipe)
1 tbsp soy sauce
1 tbsp teriyaki sauce
2 tbsp red wine vinegar
1/2 tsp fresh crack pepper
1/4 tsp liquid smoke (mesquite)
(Alternately for Coca-cola BBQ sauce substitute Coca-cola or Cherry Coke in lieu of Root beer and add an additional 1 tsp of red wine vinegar)
In a small sauce pan warm olive oil over medium heat. Add garlic, Chile powder and cumin and cook for 30 seconds while constantly whisking. Whisk in the remaining ingredients and cook uncovered stirring often for 5 minutes (or until thickened.) The root beer BBQ sauce is really good on beef ribs and the Coke one is really good on Pork rips. BBQ sauces are also good on other BBQed items such as chicken and BBQ sandwiches.
Ingredients:
2 tbsp Clover honey
5 tbsp soy sauce
1 tsp fresh ginger (minced)
Heat honey in a small bowl in microwave (or in a small sauce pan over low heat) until it completely liquefies, mix in soy and ginger. Let sit till it cools. Spoon over your fish dishes for a sweet, sour and tangy sauce!
This recipe I think was inspired by an Emeril Lagasee cooking show my dad and I watched a few years back. I remember him mixing citrus juice, loads of fresh herbs then mixing it in collard greens and blue cheese. I always thought the dressing looked good so here was my take on what I remembered.
Ingredients:
1 tablespoon green onion (chopped)
1/2 tsp orange zest
1/4 tsp lime zest
1 1/2 tbsp Orange juice
1/2 tbsp volcanic Italian lemon juice
1/4 tsp Lime Juice
2 tbsp rice wine vinegar
1 tbsp Honey Dijon mustard
1 garlic clove (minced)
2 pinches of kosher salt
pinch of lemon pepper
1 tbsp fresh mint (chopped)
1 tbsp fresh basil (chopped)
1 tbsp fresh Italian parsley (chopped)
1 tbsp fresh cilantro (chopped)
1 tbsp fresh tarragon (chopped)
1/4 tsp fresh Rosemary (chopped)
1/2 cup extra virgin olive
In a medium bowl whisk together vinegar, orange juice, orange zest, lemon juice, lime juice, lime zest, green onion, , Honey Dijon, oregano garlic, 2 pinches of salt and a pinch of pepper. Gently drizzle and whisk the 1/2 cup of olive oil into mixture. Now add the mint, basil, parsley, tarragon and cilantro.
Prep Time: 5 min.
Cook time: 5-10 min.
Difficulty: 1
Here is a simple gravy recipe that anyone can make!
Ingredients:
4 strips of bacon (sliced)
1/4 cup flour
1/4 tsp crack pepper (or to taste)
1/4 tsp essence
1 cup water
1 cup milk
In a medium skillet over medium heat cook bacon till crip. Remove bacon and add seasonings to grease. Now whisk in 1/4 cup of flour and cook for 1-2 minutes as you very slowly add milk and water whisking constantly as you do. Stir occasionally as you bring to a boil (I usually dice up the bacon and add it back right now but you don't have to.) At this point you are looking for the thickness you like. If you make it a little too thick add a little milk, if it is too runny for you let it boil down a little more.
Ingredients:
Ingredients:
5 tbsp butter
1/4 cup flour
4 cups whole milk
1-2 tsp salt
pinch or two of nutmeg
pinch essence
couple cracks of pepper
Melt butter in a large sauce pan over medium heat. Whisk in flour until smooth. Stir often for 6-8 minutes until you have a light golden color.
Increase heat to medium high and slowly whisk in milk until thickening into a roux. Bring to a light simmer and then reduce heat to medium low letting simmer 15-20 minutes until it leaves a smooth feeling on your tongue when tasting. Season and you are done.
Ingredients:
5 tbsp butter
1/4 cup flour
4 cups whole milk
1-2 tsp salt
pinch or two of nutmeg
pinch essence
couple cracks of pepper
1/2 cup Parmesan (I like to use Parmesan reggiano sometimes)
1/2 cup Gruyere cheese (I like to use a mix of white Cheddar and mozzarella sometimes)
Melt butter in a large sauce pan over medium heat. Whisk in flour until smooth. Stir often for 6-8 minutes until you have a light golden color.
Increase heat to medium high and slowly whisk in milk until thickening into a roux. Bring to a light simmer and then reduce heat to medium low letting simmer 15-20 minutes until smooth feeling on your tongue. Season and add cheeses during last 2 minutes of simmering.
I promise you that Francis' Vodka Cream Sauce is one of the best vodka sauces you will ever have!
Ingredients:
3/4 cup premium potato vodka
28 oz can crushed San Marzano tomatoes
14.5 oz crushed fire roasted tomatoes (depending on desired thickness)
1 cup heavy cream
4-5 slices picante prosciutto (diced)
1/4 cup 2 tbsp Parmesan Reggiano (freshly grated)
3/4 cup sweet onion
3 cloves garlic (minced)
2 tbsp fresh basil (chopped)
2 tbsp fresh Italian parsley (chopped)
1 tsp crushed red pepper flakes
1/2 tsp Fresh crack pepper medley
In a small bowl, combine vodka and red pepper flakes and crack pepper. Set aside for 1 hour.
Heat olive oil in a medium saucepan over medium high heat. Saute prosciutto for 5-7 minutes or until beginning to crisp. Remove from pan, dice and sit to side for now.
Add butter, garlic and onions to the saucepan, sauté for 7-10 minutes. Turn heat to medium, add crushed tomatoes, fire roasted tomatoes, salt and vodka mixture to the saucepan and cook 30 minutes (or until all alcohol has burned off.) Fold in cream, basil, parsley, prosciutto bits and Parmesan and simmer for 30 minutes or until it has cooked down to your desired thickness (make sure you do not let the sauce boil.) Enjoy!
Ingredients:
2 cloves garlic (finely chopped)
1 1/2 tbsp extra virgin olive oil
1 14.5 oz can fire-roasted tomatoes
1 8 oz can tomato sauce
1/4 tsp ground oregano
3 tsp brown sugar
kosher salt (to taste)
Heat olive oil in small sauce pan over medium heat. Saute garlic in oil until golden (3-5 min,) add the rest of the ingredients and bring to simmer stirring frequently. Let simmer 10-20 minutes.
Ingredients:
1/2 cup fresh basil (chopped)
Put all Ingredients into food processor and process till desired texture. Slowly drizzle in oil as you pulse the processor till mixed well. Serve on bread or your favorite pasta.
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