Dressing and Sauces

All posts in the Dressing and Sauces category

Guinness Barbecue Sauce

Published March 11, 2013 by jenmatteson

Nate and I are having several of our good friends over for a pre-St. Patrick’s Day celebration. Seeing as though the 17th is a Sunday, we all decided to celebrate on Saturday instead.  I wanted to make something that we could graze on all day (and night), so I’ll be making pulled pork sandwiches.  Now, pulled pork isn’t at all Irish, nor is barbecue sauce, but I don’t really care.  It’s food.  Good food!  However, I did have a recipe for this barbecue sauce, which incorporates a classic Irish beer, Guinness.  So, I snuck a little Irish in there :P

Guinness Barbecue Sauce

This was so easy and turned out so good.  If I knew anything about canning, I’d definitely make a bunch, can it, and save it forever and ever.  Or maybe I would share it with my loved ones. ;) Either way, I LOVE this sauce.  It’s stubtly sweet, with a hint of spice, but neither are overpowering.  I was very impressed by my barbecue making skills!  Hopefully my friends will like it just as much!

Guinness Barbecue Sauce

Guinness Barbecue Sauce

Source: Adapted from Cupcake Rehab
Servings: Makes about 4 cups

Ingredients:

2 tbsp butter
2 onions, minced
5 garlic cloves
1/2 cup molasses
1 cup Guinness
1/2 cup white distilled vinegar
1 1/2 cups light brown sugar
3 tbsp apple cider vinegar
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp crushed red pepper
1/2-1 tsp cayenne pepper
5 shakes hot sauce (I used Texas Pete’s HOT)
1-15 oz can tomato paste

Directions:

1. Over medium-heat, melt butter in medium saucepan.  Add onion and garlic and saute until they begin to caramelize, about 10-12 minutes.

2. Add molasses, beer, brown sugar, both vinegars, salt, black and red pepper and cayenne. Increase heat and cook at rolling boil for 10 minutes, stiring occasionally.

3. Lower heat and stir in tomato paste and hot sauce.  Simmer for 30 minutes, stirring occassionally.

4. Remove from heat and let sauce cool slightly.  Use an immerson blender to puree the sauce.  If you don’t have an imerrsion blender, transfer to food processor or blender and pursee.

5. Use immediately, refigerate up to one week, or can for shelf-stable sauce.

Coconut Shrimp with Two Dipping Sauces

Published January 27, 2013 by jenmatteson

Work has been insane crazy lately, which means less time for me to be in the kitchen.  Well, it’s not like I stopped cooking or anything, but we’ve just been running through old standbys, nothing new.  But, I’m back!  I have finally had a chance to get my head straight since the beginning of the year and I’m getting a move on my 30 Before 30 list.

Coconut Shrimp

Nate is out-of-town for the weekend, so Kimmy came over to keep me company (her Nate is with my Nate ice fishing).  I invited two of my other best girls to come over too, and made a ladies night of it.  I think this might be the first time we’ve gotten together to just hang, rather than do a tasting of some sort.  Not that the tastings aren’t fun, and don’t end up in debauchery anyway.  Back to the topic…so I thought this would be a good opportunity for me to make coconut shrimp – on my list!

Chili-Lime Dipping Sauce

I had to test a few before the ladies arrived because 1) I had to make sure they were delicious, and 2) it would have been too dark to get an acceptable picture – and if you remember, I want to get a bit better this year at taking pictures (without having to invest a bunch of money or space).

Apricot Rum Dipping Sauce

I went with a simple recipe I saw on Food Network along with the dipping sauce, but I came across another sauce that I also wanted to try.  Both turned out really tasty, and also a good dip for egg rolls, too!  I prefered the chili-lime dipping sauce, but the apricot rum was good, too.  The recipe actually called for orange marmalade, but I thought I’d try it out with apricot since I had that in my fridge already.  It turned out really well.  I didn’t read the directions fully, and originally just added the rum to the preserves without simmering.  Whoa!  It was strong.  After I revisited the recipe, I found my mistake and simmered the sauce for a few minutes. The shrimp was great!  Honestly, I would have liked a bit more coconut, but I liked the subtle sweetness.  The panko was a good choice to make them extra crispy.  The ladies all loved the shrimp and said they wouldn’t have changed a thing.  It was a huge success!!

Coconut Shrimp

Coconut Shrimp with Two Dipping Sauces

Source: Adapted from Food Network
Servings: 4-6

Ingredients:

2 cups shredded sweetened coconut
2 cups bread crumbs (I used a combo of panko and regular)
kosher salt and fresh cracked black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
vegetable oil, for frying

Directions:

1. In a large shallow dish, combine coconut and bread crumbs.  Season with salt and pepper.  Place flour in shallow dish, and beat eggs in another separate shallow dish.  Set up a dredging station, starting with shrimp, flour, eggs, coconut/bread crumbs, and then an empty platter to place shrimp before frying.

2. Working one at a time, dredge shrimp into the flour, shaking off excess.  Then dip into egg mixture, scraping on side to remove any excess.  Finally, dredge in coconut mixture, ensuring the entire shrimp is covered.  Shake off any excess.  Repeat with remaining shrimp.

3. In a large deep pan or Dutch oven, pour a few inches of oil.  Heat to 350 degrees.  Fry shrimp in batches until golden brown and cooked through, about 3-4 minutes.  Remove and place on paper towel.  Serve with desired dipping sauce (Cilantro-Lime Chili and Apricot Rum dipping sauce recipe below).

Chili-Lime Sauce

Source: Adapted from Oishii
Servings: Makes 3/4 cup

Ingredients:

3/4 cup Asian sweet chili sauce
3 tbsp fresh cilantro, chopped
2 1/2 tbsp lime juice

Directions:

1. In a small bowl, combine all ingredients.  Refrigerate until ready to use.

Apricot Rum Dipping Sauce

Source: Adapted from Food Network
Servings: 1/2 cup

Ingredients:

1/2 cup apricot preserves
1-2 tbsp dark rum

Directions:

1. In a small saucepan, combine both ingredients and cook over low heat.  Simmer for 3-5 minutes.  Serve.

Roasted Pear Salad with Champagne Vinaigrette, Gorgonzola, and Toasted Walnuts

Published December 7, 2012 by jenmatteson

I’m generally not a fruit-in-my-salad kind of person (unless it’s a fruit salad) but I wanted to step outside my comfort zone and try something new.  Plus, this was for my aunt’s cookie exchange, and I wanted to do something a little out of the ordinary and kind of fancy. At least I thought it was fancy.  Plus, it was a Christmas cookie exchange, and pears are all the rage this time of year.  Couldn’t have been better!

Pears prior to roasting

I had the idea for the salad before I even started searching for recipes, so I ended up kind of just winging it.  I used this recipe as a starting point (and for the dressing) from Guy Fieri, but omitted the pomegranates, added walnuts, and roasted my pears with a little bit of honey.  The salad was wonderful!  At first I thought it might be on the vinegar-y side, but Nate tested his with the gorgonzola and said that really balances it out.  I’m also not a huge fan of nuts in my salad, but the walnuts gave the salad a much needed crunch.  This would be fantastic to start your holiday meal!

Roasted Pear Salad with Champagne Vinegairette

Roasted Pear Salad with Champagne Vinaigrette, Gorgonzola, and Toasted Walnuts

Source: Adapted from Guy Fieri
Servings: 8

Ingredients:

1 pear, halved and cored
1 tbsp honey
8 cups salad greens (I used a mix of arugula and baby spinach)
champagne vinaigrette (recipe follows)
1/2 cup crumbled gorgonzola
1/2 cup toasted walnuts

Directions:

1. Preheat oven to 375 degrees.  Drizzle pear halves with honey and place on a foil lined baking sheet.  Bake until softened slightly, but still firm, about 8-10 minutes.  Remove from oven and let cool.  Once cooled thinly slice pears.

2. Drizzle salad with vinaigrette as desired.  Plate greens and divide the sliced pears and top the salads.  Sprinkle with gorgonzola and toasted walnuts.

Champagne Vinaigrette

Source: Adapted from Guy Fieri
Servings: Makes 1/2 cup

Ingredients:

1/4 cup champagne vinegar
1 tsp Dijon mustard
1/2 tsp minced garlic
1 tbsp lemon juice
1/4 tsp cracked black pepper
2 tbsp water
2 tbsp olive oil

Directions:

1. In a medium bowl, combine all ingredients except olive oil.  Mix well, then slowly whisk in olive oil.  Refrigerate until ready to use.

Goddess Salad Dressing

Published November 23, 2012 by jenmatteson

Thanksgiving has come and gone and now we are all feeling a little bloated and guilty.  But, there’s great news!  We can move on from here.  Maybe you had an extra helping of stuffing, or mashed potatoes, or pie (or of all of them), but we can’t turn back time.  What we can do is look to the future and make better choices.  If you’re like me, you might be in the mood for a salad after all that heavy (delicious) food.  I have a great homemade dressing for you!

I recently found out that a friend of mine from one of my networking groups, Ashley, is a food blogger as well.  Not only is she a food blogger, but she’s a food and fitness blogger.  Two of my favorite things!

I was checking out all the cool stuff she has on her site, and came across an interesting post about what to do with tahini.  As most of us know, a great way to use it is by making hummus.  I make it all the time, so I almost always have it in my fridge (except for the last time when I was out, but didn’t know it, and poor Nate had to run to the store – he had no idea what he was even looking for.  What a sweetheart!).  Anyway, one of the recipes really caught my eye and I made up a batch right away.  Goddess dressing, because there is a goddess in all of us, right?

The only adjustment I made was using cilantro instead of parsley.  I almost never have parsley and always have cilantro.  The dressing was fabulous!  I served it over a salad of hearts of romaine, white beans, onions, yellow bell peppers and avocado (wonderful lunch salad).  For you cheese eaters, I’m thinking feta would be a great addition.  The vinegar balances out the heaviness of the tahini, but it still retains its nutty flavor.  Can’t wait to try more of these tahini recipes!

Goddess Dressing

Source: Adapted from Sore Legs and Scrambled Eggs
Servings: Makes about 1 1/2 cup dressing

Ingredients:

1/2 cup tahini
1/4 cup low sodium soy sauce
1/2 cup apple cider vinegar
1/2 cup water
3 cloves garlic
2 tbsp lemon juice
1/2 tsp salt
1/4 cup cilantro
1 tbsp sugar
1/2 cup olive oil

Directions:

1. In a food processor, add all ingredients except for olive oil.  Puree until smooth.  While processing, stream in olive oil until mixture reaches desired consistency.

Mango-Habanero Hot Sauce

Published October 25, 2012 by jenmatteson

I’m generally leery of hot sauces that are also sweet, as I think they are generally overly sweet, and not spicy enough.  I decided to make a mango-habanero sauce, something pretty outside of my box.  I figured the habanero peppers were quite spicy, and of course the mango would cool it down a bit.

This hot sauce is not for the anyone remotely sensitive to heat.  Habanero peppers are 50x+ more hot than jalapeno peppers.  I opted to buy fresh peppers this time (opposed to dried as I used for my garlic hot sauce and red-hot chipotle sauce).  I used 8 habanero peppers, one mango, and one yellow onion.  My mango was a little under-ripe, so I was wishing I had one more, but it turned out just fine in the end.

The hot sauce turned out great!  It was a little thicker than my two previous hot sauces, but the flavor was fantastic.  Probably a little to spicy for most people, I think it was just on the brink for Nate, but I thought it was perfect.  Of course, you can always tone down the heat by using less habaneros and/or another mango.  I made mango-habanero chicken sandwiches, which were awesome, and also used it in Hawaiian chicken sandwiches.  I absolutely love this hot sauce!

Mango-Habanero Hot Sauce

Source: Pigzilla Original
Servings: Makes 3 cups

Ingredients:

1 tbsp olive oil
1 tsp sesame oil
1 mango, peeled and roughly chopped
1 large yellow onion, roughly chopped
6-8 habanero peppers, stems removed, seeded, and chopped
1 cup distilled vinegar
1/2 tsp salt

Directions:

1. In a large sauce pan, heat olive and sesame oil over medium heat.  Add mango, onion and peppers.  Cook for 10 minutes, stirring occasionally.  Transfer to food processor and puree.  Add vinegar and salt and pulse to combine.

2. Return puree to sauce pan, cover and simmer for 15 minutes.  **Meanwhile, sanitize everything that will come in contact with the hot sauce after boiling (funnel, jar/bottle, tops, spatula, etc.)**  Allow sauce to cool slightly.

3. Transfer sauce to jar or bottle.  Refrigerate and let sauce age for at least one week before using.

Enchilada Sauce

Published September 10, 2012 by jenmatteson

I never thought this would be something I’d be making from scratch, but I had some beef I wanted to use up in the freezer, as well as a bunch of tortillas, so I thought enchiladas would be a great.  I used Nicole, from Prevention RD’s, recipe, and before I knew it, I was actually making an enchilada sauce from scratch (I have trouble reading entire recipes through before starting – don’t do this!).  Pretty neat.  Not only that, but I made the tomato sauce from fresh tomatoes.  The enchilada sauce is a little time-consuming (partially because I had to first make the tomato sauce), but totally worth it!  I like things hot, so I used 4 jalapenos.  Adjust to your own taste.

Enchilada Sauce

Source: Adapted from Prevention RD
Servings: Makes 2 cups

Ingredients:

olive oil
1 medium onion
3-4 jalapenos, seeded and diced
3 garlic cloves, minced
3 tbsp chili powder
2 tsp cumin
3 tsp sugar
2 cups tomato sauce
1 cup water
1 large tomato, seeded and chopped

Directions:

1. Heat olive oil in a deep skillet over medium heat.  Saute onions and peppers until soft, about 8 minutes.  Add garlic, chili powder, cumin and sugar.  Cook until fragrant, about 1 minute.  Stir in tomato sauce, water and chopped tomato.  Simmer until slightly thickened, about 5 minutes.*  Cover and continue to simmer for 10-15 minutes.

2.  Strain the sauce through a mesh strainer into a medium bowl, pressing the vegetables to extract as much liquid as possible.  Transfer vegetables to a medium bowl and set aside or discard.**  Salt and pepper enchilada sauce to taste.  Use immediately, store in an airtight container for up to one week or freeze for up to 6 months.

*If using chicken for your enchiladas, add uncooked breasts to the sauce here.  Simmer for 12-20 minutes, until chicken is cooked through, then remove from sauce and shred.  Continue to step 2.

**Add vegetables back to meat mixture before filling tortillas.

Simple Tomato Sauce

Published September 10, 2012 by jenmatteson

I love tomatoes.  I remember as a child, my mother introduced me to eating whole tomatoes with a little bit of sugar sprinkled on.  What an awesome treat, and not too unhealthy, depending on how much sugar I actually used.  I haven’t had a tomato that way in years, but recently it’s been on my mind with the bushels of tomatoes I’ve been receiving from my dad; he has two different kinds in his garden.  However, my dad doesn’t eat tomatoes, and my mom has been out-of-town for the last month.  So, in turn, Nate and I get deliveries of tomatoes every week.  More tomatoes than we could possibly eat casually.  Seriously, this is one week’s worth:

I had to take action before these beauties went to waste, so I decided to make enchiladas.  How, you may ask, will this help me use up all of my tomatoes?  Well, I needed a tomato sauce to make a homemade enchilada sauce, and I’ve never made a tomato sauce from fresh tomatoes, only canned.  I figured there’s no time like the present to give it a whirl.  I didn’t follow any particular recipe, but based it off of my marinara sauce, without the canned tomatoes and wine.

It turned out great and was a perfect base for my enchilada sauce.  The tomato sauce was very simple and relatively quick.  Adjust seasonings as desired.  I’d love to try this on some pasta or spaghetti squash this fall!  It’s easily adaptable to add veggies and proteins.

Simple Tomato Sauce

Source: Pigzilla Original
Servings: Yields 2 cups

Ingredients:

6 large tomatoes
4-6 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp red pepper flakes
1/2 tbsp dried rosemary
2 tsp sugar
1/4 cup water
salt and pepper

Directions:

1. Roughly chop tomatoes and puree in food processor.

2. In a medium pot, heat olive oil over medium-low heat.  Add garlic and saute until fragrant, about 2 minutes.  Add tomato puree, oregano, basil, red pepper flakes, rosemary, sugar, and water.  Bring to a boil.  Cover and reduce heat.  Simmer for 35-34 minutes, until sauce thickens.  Add salt and pepper to taste.  Use immediately, store in airtight container and refrigerate for up to 1 week, or freeze for up to 6 months.

Red Hot Chipotle Sauce

Published August 16, 2012 by jenmatteson

I made this at the same time as making my garlic hot sauce; they were both my first attempts at crossing off another 30 Before 30 item (only a little under a year left!).  Head over to the garlic hot sauce post if you’d like to read more details about getting started with hot sauces.

The garlic hot sauce sounded amazing, but I was much more excited for the red hot chipotle sauce.  I was really hoping this one would be extremely spicy, but also have some good flavor, and I was right.  The flavor was pretty smokey, but packed a serious punch.  I’m a happy girl!  Too bad the pictures aren’t more amazing – not really sure hot to photograph a seemingly boring bottle of hot sauce.

Red Hot Chipotle Sauce

Source: Midwest Supplies
Servings: Yields about 1/2 cup

Ingredients:

3/4 cup fresh tomatoes, pureed
1/2 cup distilled vinegar
2-4 whole dried Habanero chilies
4 whole dried chipotle chillies
8 whole dried de arbol chilies
1 tsp salt
1/8 tsp Xanthan Gum

Directions:

1. Put on gloves and keep them on while handling the chilies (these are especially hot and you don’t want to be touching your mouth, nose, and especially eyes – contact wearers – after handling them).  Remove the stems from chilies and place in medium-sized bowl.  Pour boiling water over chilies to rehydrate.  Press down with a spoon to be sure all chilies are submerged, and let rest for 10 minutes.

2. In a food processor, puree tomatoes and chilies with the vinegar and salt.  Transfer to a small sauce pan and simmer sauce for 15 minutes, stirring occasionally.  Add Xanthan Gum and mix in until dissolved.

* If you are taking the pH level of your sauce, now is the time to do so.  Hot sauce ingredients are high in pH levels and can spoil easily without proper acidification.  It is important to cook the sauce at a proper temperature for a sufficient time so that undesired organisms will be destroyed.  Additionally, the pH should be adjusted to below 4.6, preferably below 4.2.  Typically, vinegar-based hot sauce has a pH in the range of 3.0-4.0.  To acidify hot sauce, add more vinegar, lime juice or other low pH substances.

* After your sauce has boiled, everything that comes in contact with it from here on out must be sanitized.  One-Step or Star San sanitizers are recommended to ensure a sanitary environment without the need to rinse.  If you do not have cleaner to sanitize your bottles, place empty bottles (without cap or dripper insert) in a pot, cover and fill the bottles with water.  Boil for 10 minutes.

3. For a milder sauce, immediately strain your sauce through a fine mesh strainer.  For a hotter sauce, leave the solids in the sauce for up to two weeks, then strain.  Bottle the sauce and let it age for at least one week in the fridge.  I let this one sit for a week before straining and bottling it.

Garlic Hot Sauce

Published August 16, 2012 by jenmatteson

There is nothing I love more than spicy food, and near the top of my 30 Before 30 list is homemade hot sauce.  Midwest Supplies, where we purchase most of our beer making ingredients, also sells ingredients to make your own hot sauce.  One of the first times we were in there, we saw a hot sauce making kit.  I assumed I needed this because I had no idea where to start when making my own hot sauce (uh, hello, internet??).  We didn’t purchase it that day since we were buying so many other beer brewing items, but the next three or four times we went, they were out of kits.  I couldn’t possibly pick out my own ingredients and wing it, could I?  So finally, the last time we were there picking up more bottles, the kit was there!  Nate said I could get one as part of my birthday gift, YES!

After reading through the ingredients and instructions, I realized I really didn’t need a “hot sauce making kit”.  Here is a list of what came in my kit:

  • 3 Hot Sauce Bottles
  • 3 Pair Black Nitrate Gloves
  • 1 oz whole dried Habanero chili peppers
  • 1 oz whole dried Morita chipotle chili peppers
  • 1 oz whole dried arbol chili peppers
  • 1 oz cayenne powder
  • 1 oz jalapeno powder
  • 1 oz aji amarillo powder
  • pH paper 2.8-4.4
Now I know for next time.  The only additional items I needed to get started was fresh tomatoes and Xanthan Gum.  I’ve never heard of Xanthan Gum previously, so I did a little research and learned that it’s generally used in gluten-free baking and sold at specialty grocery or health food stores.  This meant I couldn’t just pop over to Cub or Rainbow, I had to make a Whole Foods trip.  Boy, do I love Whole Foods!  Unfortunately, I can’t really justify doing all my shopping there; it’s not quite in the budget.  Plus, the closest one to me is about 25 minutes away.

The next day I was looking forward to making hot sauce after work all day long.  Nate would be at class, so I’d have the kitchen to myself, not that I don’t normally, but I just really like to cook in an empty house.  I got the Xanthan Gum and my fresh Bushel Boy tomatoes and I was ready to start making some hot sauce.  Nate and I both like heat, but I’m quite a bit more tolerable to it than he is.  I thought this was the perfect excuse to make two kinds of hot sauce.  One with lots and lots of heat, and another with a healthy combination of fire and flavor.  The first one I made was the later of the two, which was a Garlic Hot Sauce.  The recipe is from Midwest Supplies and came in the kit.  I think I’ll start with a few of these before I venture down the experimental hot sauce path.  I can’t wait for that!!  I also made a Red Hot Chipotle Sauce, but left that to sit with its solids in the fridge for a week before I strain it.  Then it’ll be nice and spicy!

Garlic Hot Sauce

Source: Midwest Supplies
Servings: Yields about 1/2 cup

Ingredients:

3/4 cup fresh tomatoes, pureed
1/2 cup distilled vinegar
4-6 fresh cloves of garlic
2-4 whole dried Habanero chilies
10 whole dried de arbol chilies
1/2 tsp Aji Amarillo powder
1/2 tsp garlic salt
1/8 tsp Xanthan Gum

Directions:

1. Put on gloves and keep them on while handling the chilies (these are especially hot and you don’t want to be touching your mouth, nose, and especially eyes – contact wearers – after handling them).  Remove the stems from chilies and place in medium-sized bowl.  Pour boiling water over chilies to rehydrate.  Press down with a spoon to be sure all chilies are submerged, and let rest for 10 minutes.

2. In a food processor, puree tomatoes and chilies with the vinegar, aji amarillo powder and garlic salt.  Transfer to a small sauce pan and simmer sauce for 15 minutes, stirring occasionally.  Add Xanthan Gum and mix in until dissolved.

* If you are taking the pH level of your sauce, now is the time to do so.  Hot sauce ingredients are high in pH levels and can spoil easily without proper acidification.  It is important to cook the sauce at a proper temperature for a sufficient time so that undesired organisms will be destroyed.  Additionally, the pH should be adjusted to below 4.6, preferably below 4.2.  Typically, vinegar-based hot sauce has a pH in the range of 3.0-4.0.  To acidify hot sauce, add more vinegar, lime juice or other low pH substances.

* After your sauce has boiled, everything that comes in contact with it from here on out must be sanitized.  One-Step or Star San sanitizers are recommended to ensure a sanitary environment without the need to rinse.  If you do not have cleaner to sanitize your bottles, place empty bottles (without cap or dripper insert) in a pot, cover and fill the bottles with water.  Boil for 10 minutes.

3. For a milder sauce, immediately strain your sauce through a fine mesh strainer.  For a hotter sauce, leave the solids in the sauce for up to two weeks, then strain.  Bottle the sauce and let it age for at least one week in the fridge.  I strained this one right away and bottled it.

Garlic Cream Sauce

Published June 28, 2012 by jenmatteson

This is a pretty basic sauce that I made for my buffalo chicken pizza, but you could certainly use it as sauce for pasta, fish, or chicken.  Let your imagination run wild!  I’ll get a picture the next time I make it.

Garlic Cream Sauce

Source: Pigzilla Original
Servings: Makes 1/2 cup

Ingredients:

4-6 cloves garlic (depending on how garlic-y you want it)
1 tbsp unsalted butter
1 tbsp flour
1 cup milk, room temperature
salt and pepper to taste

Directions:

1. In a small saucepan, melt butter and saute garlic over medium heat until fragrant, about 2 minutes.  Whisk in flour until a thick paste begins to form.  Slowly add milk, continuously whisking.  Increase heat to medium-high until milk begins to boil.  Reduce heat to simmer, whisking constantly, until sauce reaches desired thickness.  Remove from heat and add salt and pepper to taste.

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