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Pass the Sauce: January 2013
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January 15, 2013. Fifteen years ago, when in Las Vegas, we made it our mission to check out two of my favorite chef's restaurants. Emeril's Fish House and B.Flay's Mesa Grill. The first dish I ordered was the infamous BBQ shrimp (for which Emeril sold aprons imprinted with the recipe). Now Vegas plays host to hundreds of star chefs, but back then you could still count them on your fingers. 4 ounces (1 stick) unsalted butter, cut into small pieces. 3 garlic cloves, minced (1 tablespoon). 3 Add shrimp back...
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Pass the Sauce: Blue Cheese & Pear Sauce
http://saucysuez.blogspot.com/2014/01/blue-cheese-pear-sauce.html
January 14, 2014. Blue Cheese and Pear Sauce. Blue cheese and pears, everyone loves that combination. Why not make a sauce of those favorite foods and serve it over pasta? I could only think yum. And I was right. The secret is not overloading the blue cheese and to use a juicy soft pear. The rest is sauce 101. I think The Nudge. I used Anne Burrells recipe for spaetzle, minus the fresh herbs. Instead I added a pinch of dried rosemary to the sauce. Was the right choice. Blue Cheese and Pear Spaetzle.
saucysuez.blogspot.com
Pass the Sauce: Grape Chutney ♥ A 5-Ingredient Surprise
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May 14, 2014. Grape Chutney ♥ A 5-Ingredient Surprise. Update: Grapes were $.99 lb this week so I bought enough to can, 4 half-pints of this chutney. I will be using this with grilled meats all the summer long. Yes, another recipe with grapes. Who woulda thunk that a few months ago I never would have thought of cooking with grapes and after I entered a grape contest and submitted a few recipes, I was happy to try the ones on this meal plan. I did not change a thing, swear! Makes: 1 1/4 cups. Heat oil in ...
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Pass the Sauce: April 2013
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April 17, 2013. Couple month's ago I posted a recipe for these. And the green pepper salsa was the clear winner of this dinner. Last night I prepared chicken and pepper quesadillas and although I like quesadillas, I really wanted to make a batch of green pepper salsa again so I could snap a decent pic and post the salsa here and on my sister blog. Now that low sugar ketchup is available, it makes the perfect sweet to the lime juice and gives the sauce a slight thickness to it. 1 lime, juiced. Stuff into ...
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Pass the Sauce: June 2013
http://saucysuez.blogspot.com/2013_06_01_archive.html
June 16, 2013. I posted this recipe on my sister site (Wish Upon A Dish). Last week, as an entry into a recipe contest sponsored by the Honey Board. Contest has ended and I wanted to share it with you. Honey provides balance to any dish, complementing and enhancing a variety of foods and flavors: sweet, savory, sour, bitter and salty. We all know marinades and BBQ sauces use lots of brown sugar for not only the sweetness but for a molasses flavor. Many years ago I was introduced to miso. It's fermented a...
saucysuez.blogspot.com
Pass the Sauce: December 2012
http://saucysuez.blogspot.com/2012_12_01_archive.html
December 13, 2012. Porcini Mushroom Cream Sauce. I made this dish about one week ago and finally ate the last of it for lunch today. You know when they tell you most dishes taste better the next day? Believe them. This was still wonderful. Full of meaty mushroom flavor with that hint of Marsala and the sweetness of the cream. Diabetic friendly for sure, but if you want to make it low fat just make a roux and use fat-free evaporated milk instead of the cream. It will still be thick, clingy and creamy.
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Pass the Sauce: May 2013
http://saucysuez.blogspot.com/2013_05_01_archive.html
May 29, 2013. The other day I made this pesto vinaigrette. It has reflamed my love of pesto, which was hiding in shame from an unintentional snub. Dare I remind us of the time, not so long ago, when pesto covered every food known to man. Can you blame me for such neglect? Has pesto gone the way of Cosmopolitans? I hope not because I like pesto more than a Cosmo. Make this soon and use it on vegetables, warm roasted potatoes, a steak salad and a cool summer pasta salad. Prep time: 2 minutes. May 25, 2013.
saucysuez.blogspot.com
Pass the Sauce: January 2014
http://saucysuez.blogspot.com/2014_01_01_archive.html
January 14, 2014. Blue Cheese and Pear Sauce. Blue cheese and pears, everyone loves that combination. Why not make a sauce of those favorite foods and serve it over pasta? I could only think yum. And I was right. The secret is not overloading the blue cheese and to use a juicy soft pear. The rest is sauce 101. I think The Nudge. I used Anne Burrells recipe for spaetzle, minus the fresh herbs. Instead I added a pinch of dried rosemary to the sauce. Was the right choice. Blue Cheese and Pear Spaetzle.
saucysuez.blogspot.com
Pass the Sauce: Cognac Berre Blanc Sauce
http://saucysuez.blogspot.com/2014/02/cognac-berre-blanc-sauce.html
February 1, 2014. Cognac Berre Blanc Sauce. Last night I made a baked flounder over crabmeat stuffing with a cognac cream butter sauce. The pic was too bad to post so I used the one from my sister site of this sauce but with flounder topped with shrimp. I will tell you this.it might not look professional but is sure did taste like it was straight out of a professional kitchen. This is the kind of sauce that would be a main staple for baked seafood. Cognac Berre Blanc Sauce. Makes about 1 cup.
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