Jack Daniel's Spectacular Sauce Title: Jack Daniel's Spectacular Sauce Categories: Other sauce Yield: 1 servings 1/2 Clove Garlic 2 tb Butter 2 tb All-Purpose Flour 1 c Beef Broth 1 tb Fresh Parsley; chopped 2 c Fresh Mushrooms; sliced 2 Green Onions; chopped 1 tb Butter 1/4 c Jack Daniel's Whiskey Rub saucepan with garlic; discard garlic. Melt 2 TBS butter; stir in flour. Slowly add broth, stirring constantly. Add parsley; cook until thickened; set aside. Saute mushrooms and onion in butter until tender. Add whiskey and thickened broth. Simmer several minutes over low heat. Serve over grilled or broiled chicken. Makes 2-1/2 cups. -------------------------------------------------------------- Alfredo Sauce (with Bacon) serves 4 1 pint half & half (or heavy whipping cream for more fattening sauce) 3 tablespoons butter 2 heaping tablespoons flour 2 toes garlic, minced 1/3 cup grated parmesan cheese 1/4 cup coarsly chopped parsley 1/2 pound bacon, cooked, drained and cut into bite-size pieces In a medium saucepan, melt butter over medium-low heat. Add garlic and stir-fry for 2 to 3 minutes. Stir in flour until well-blended. Add half & half. Stir sauce over medium-low heat. Do not allow sauce to boil or stick to bottom of pan. Reduce heat if necessary. Allow sauce to thicken (about 20 minutes), stirring frequently. When sauce is near desired consistency, add parmesan cheese. Stir to melt cheese for 2 minutes. Remove sauce from heat. Toss in bacon and parsley. Serve over cooked pasta. ------------------------------------------------------ Alfredo sauce From: betsey@namaste.cc.columbia.edu (Elizabeth Fike) Date: 12 Oct 1993 18:18:07 GMT 1/4 cup butter 1 cup Parmesan cheese, grated 1/2 cup heavy cream * Garlic (I use 2-3 cloves, you don't want too much!) * Mushrooms (maybe 1/2 - 3/4 cup? I don't measure...) * = optional Saute' the mushrooms and garlic in some of the butter, if you're using them. Melt the rest of the butter, and remove from heat. Stir in the cheese and the cream, as well as the mushrooms and garlic if appropriate, and bring it just to a boil over low heat, stirring often. Toss with warm noodles and serve. ---------------------------------------------------------------------- Alfredo Sauce 2 cloves garlic minced 1/2 C Butter (try to use real butter, margarine doesn't work as well) 2 Pints Heavy Whipping Cream 2-3 TBS Corn Starch Salt to taste Sautee garlic in butter until golden brown. Add whipping cream and Corn Starch and heat until thickened (do not let it boil) (HINT: Never dump the corn starch into the sauce, always mix it with a little of the cream-about 1/4 of a cup-before you put it in. Otherwise it will form clumps) ------------------------------------------------------------------------ Chef's Alfredo Sauce ALFREDO SAUCE An adaptation from Chef's Restaurant in Schererville, IN. Ingredients: 3-5 cloves garlic, minced 1-2 tsp. olive oil 1/4 to 1/2 tsp white pepper 1 or 2 Tbls fresh chopped oregano 1/2 tsp onion powder 1/4 tsp. salt 1/2 pint whipping cream 1/2 cup fresh grated parmasan enough fettucini noodles for two med. servings (All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor) Instructions: In a very hot saute pan, quickly saute the garlic in a small amount of olive oil. The garlic should be very well browned and have a strong, nutty aroma. Transfer sauted garlic to another skillet large enough to hold all of the fettucini. Over med. heat add pepper, salt, onion powder and fresh oregano to the garlic. Toss together. Add noodles and toss quickly. Now begin to add the heavy cream and cheese, stirring constantly. Be sure pan is not too hot. Add cream and cheese until the desired consistency is reached. This recipe results in a quite pungent Alfredo type sauce that has a unique flavor. ----------------------------------------------------------------------- Honey-Tint Sauce Ingredients: 1 small onion, finely chopped 1 tablespoon oil 1 tablespoon clear honey 3 tablespoons tomato ketchup 2 tablespoons soy sauce 1 teaspoon smooth French mustard Method: Mix all the ingredients together. Do not use a metal container (as the acidic juices will react with the metal); use a glass or plastic container instead. If left for a while the sauce will separate. No worries, just stir it to mix it in properly again. This can be used in many many ways. Here are three: 1) As a dip: Depending on how much dip you want, you may need to double or triple the quantities. Make sure you chop the onion finely. 2) As a marinate for chicken: MARINATED CHICKEN PIECES Ingredients: 8 chicken wings / 4 chicken thighs (take the skin off if you like) 1 quantity of honey-tint sauce Method: Make up sauce (in a glass or plastic container) and put the chicken pieces in it and make sure thoroughly coated with the marinade. Leave to marinate for either 1 1/2 hours in the fridge, or for 45 minutes at room temperature. (I often leave it to marinate for several hours in the fridge sometimes if my time schedule prefers it, and it still works out fine). Preheat the oven to 180 degrees C Again make sure the chicken pieces are thoroughly coated in the marinade and put the pieces on a wire rack above a roasting pan (just something to catch the drips really). Cook for 45 mins, and during that time take the tray out of the oven a couple of times to baste the chicken pieces with remaining marinade. Enjoy!! (Can serve with a green salad if you like, or garnished with chopped spring onions) Serves: 2 (this recipe is so delicious that you usually want two pieces of chicken) 3) As a sauce for a stir-fry: STIR-FRY with HONEY-TINT SAUCE Ingredients: diced meat (either fresh or defrosted, uncooked) (could use turkey, chicken, pork, whatever you like) selection of vegetables (either fresh or frozen) (could use sweetcorn, peppers, mushrooms, beansprouts, bamboo strips, anything that takes your fancy) 1 large onion, coarsely chopped 2 tablespoons oil 2 tablespoons clear honey 6 tablespoons tomato ketchup 4 tablespoons soy sauce 2 teaspoons smooth French mustard extra ketchup, soy sauce and cornflour to thicken rice, to serve (follow instructions on the rice packet) Method: Start the rice going so that you can have rice with it. Having diced the meat, chop up the onion and the vegetables into bite-sized pieces. Mix together the honey, ketchup, soy sauce and mustard in a non-metal container. Now heat the oil in a wok. When hot, add the meat. Keep tossing and turning the meat (Chinese cooking chopsticks and a wooden spatula are very useful for this) until cooked. Next add the onions and keep tossing and turning and then add the vegetables. Keep tossing and turning until the vegetables are cooked (this will take a bit longer if you used some frozen vegetables), and then add the sauce. Keep stirring. The final step is to get the sauce to the consistency that you want. It may be at the right consistency already, or particularly if you have added frozen veg, then it might be a bit too thin and watery. In this case repeat the cornflour step until you have the right consistency (probably only need to do it once) Cornflour step: In the bowl you used for mixing the sauce, put a tablespoon of ketchup, a dash of soy sauce and a rounded tablespoon of cornflour. Blend together to form a smooth paste. Add to mixture in wok and stir well, heating until it thickens (it thickens at boiling point) Serve hot with the rice. This stir-fry freezes well (not with the rice). Serves: 4 (well, the quantities of sauce/onion I have given for 4. It is up to you what proportions/weight of veg and meat you use, and whether you like lots of sauce or not too much sauce. Go by visual quantity to see whether you've got the right amount of ingredients.) ---------------------------------------------------------- Hot Mustard Sauce: 1/2 cup Coleman's Dry Mustard. 1/2 cup apple cider vinegar Mix the above and let sit overnight, then add: 1 beaten egg 1/3 cup sugar Cook the mixture (over stove) until thick, then add: 1 cup salad dressing or mayonaise (more or less) -------------------------------------------------------------- Hot Sauce 1 cup olive oil 1 cup whiskey 1 handful of very hot, dried peppers Combine the ingredients, let stand for a month or two. Use liberally on everything. ---------------------------------------------------------- Peppercorn Steak Sauce Ingredients: 2 tsp. Fresh cracked black peppercorns 1 Tbsp. bottled Greenpeppercorns Heavy cream Dry white wine or cognac 1" to 1-1/2" thick beefsteak of your choice Preparation: Marinate steak to your preference or rub with olive oil and press in kosher salt and cracked black pepper and allow to sit for 1 or more hours. Heat a heavy skillet to high temperature. Sear steak quickly (20 sec. or so) on both sides to seal in juices then remove to grill for finishing to desired doneness. While steak is cooking on the grill, deglaze pan with 1/4 to 1/3 cup wine. (If there is little or no drippings from the steak add a little butter to the hot pan and brown but do not burn it, then deglaze). Add cracked black pepper, green peppercorns and 1/4 to 1/3 cup heavy cream to pan. Cook over medium heat, stirring constantly until liquid is reduced by half. By this time the steak should be done. Place steak on serving dish and pour pepper sauce over the steak or serve the sauce in a small ramekin on the side. This recipe yields about 1/4 cup of sauce or enough for two eight ounce steaks. -------------------------------------------------------------------------------- Plum Sauce 2 heaping spoonfuls plum jam (about 1/4 cup, I think) 1-2 Tbsp soy sauce 1/2 tsp hot chili oil 1 tsp sesame oil 1/4 tsp freshly grated ginger (1 tsp rice vinegar or sherry) The plum jam I used was very sweet (compared to the stuff I used to get), so I added more soy sauce and some rice vinegar to cut the sugar. The soy and chili oil are the most important additions. If the result is too thin, mix (maybe a teaspoon) cornstarch with enough water to make a paste, add that, and then cook the mixture till it bubbles a little. It should thicken upon cooling. (The plum jam will thin out when heated, so it ends up thinner when warm than before you added the cornstarch. Fear not.) You can make it all ahead of time and store in the refridgerator, so there's time to make adjustments. ------------------------------------------------------------------------------ White wine pasta sauce with chicken 1 1/2 cups milk 1/2 cup white wine 8 tbsp sifted flour 2 tbsp butter 1 tsp salt 1 tsp pepper 1/4 tsp fennel seed 1/4 tsp oregano 2tbsp finely chopped onion 1tbsp finely chopped celery 2tbsp finely chopped mushrooms 1 cup skinless, boneless chicken breast... 3/4" cubes Brown chicken. Add all ingredients into a pot and simmer for 20 minutes. This is great with Rotini or Rigotoni, but you favourite pasta will do. ------------------------------------------------------------------------------------