Category Archives: sauce

Achiote Sauce

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This sauce has great flavor and can be used on lots of different types of meat. It is a marinade which takes at least a couple of hours on the meat. Try to cook the meat so that the heat touches all the aspects of the meat – like a rotisserie or standing up in a pan.

Achiote sauce ingredients:

3 T. achiote paste (I found some at Amazon)

2 T. chili powder

1 T. garlic powder

1 T cumin

1 T salt

1 T pepper

1 T oregano

3/4 cup white wine vinegar

1 cup pineapple juice

Directions:

Mix all the sauce ingredients together, making sure it is smooth. Marinate the meat in the sauce for at least 2 hours.

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Pork Tacos in Achiote Sauce

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This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.

Ingredients:

5 lbs. boneless pork shoulder roast, cut into thin strips

1 pineapple, skinned and cut into rounds

Achiote sauce ingredients:

3 T. achiote paste (I found some at Amazon)

2 T. chili powder

1 T. garlic powder

1 T cumin

1 T salt

1 T pepper

1 T oregano

3/4 cup white wine vinegar

1 cup pineapple juice

Directions:

Preheat the oven to 350.

Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.

On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).

Bake for about 1 1/2 hours until charred and deep red.

Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.

Stir Fry Sauce

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This sauce is great!

Sauce ingredients:

3 cloves garlic, minced

1 T. minced ginger

2 t. sesame oil

1/2 cup soy sauce

1 T. brown sugar

1 c. chicken broth

1 T. cornstarch

Directions:

Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.

Add the rest of the sauce ingredients and cook until the sauce begins to thicken.

 

Chicken Stir Fry

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The wonderful thing about stir fry’s is that vegetables and meat are combined in one dish. The only thing to be careful for is the sauce – it can make or break a stir fry. This sauce was extremely tasty!

Ingredients:

1 lb. chicken breast – cut into cubes

Chopped Vegetables – I used bok choy in this one, but broccoli, carrots, etc would work great.

1 pkg. sliced mushrooms

Sauce ingredients:

3 cloves garlic, minced

1 T. minced ginger

2 t. sesame oil

1/2 cup soy sauce

1 T. brown sugar

1 c. chicken broth

1 T. cornstarch

Directions:

Brown the chicken breast cubes in some olive oil. Season with salt and pepper.

Remove from pan and set aside.

Cook the mushrooms until they are soft. Season with salt and pepper. Remove from pan and add to chicken pieces.

Cook the vegetables until tender. Season with salt and pepper. Remove from pan and add to the chicken and mushroom mixture.

Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.

Add the rest of the sauce ingredients and cook until the sauce begins to thicken. Add back the chicken, mushroom and vegetables. Combine well.

Serve over steamed rice.

Stacked Enchiladas

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This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!

Ingredients for sauce:

1 small red onion, sliced

Chopped jalapenos to taste

1 cup tomato sauce (I used my homemade marinara sauce)

Cumin to taste

1 clove garlic, chopped

1/2 c. chicken broth

Ingredients for the enchiladas:

Sauce from above

3 corn tortillas

3 chopped green onions

9 oz shredded or chopped chicken

Shredded Mexican cheese

Directions:

Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.

In a bowl, combine the chicken with the green onions. Season with salt & pepper.

Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.

Bake in the oven for about 15 minutes.

 

Roasted Garlic Cream Sauce

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This sauce is rich but a little goes a long way! I used it over the Perline pasta from Trader Joe’s stuffed with prosciutto – it was great!

Ingredients:

1 whole garlic clove

1 cup heavy cream

Fresh basil, cut into strips.

Salt and pepper to taste

Directions:

Cut off the head of the garlic. Drizzle with olive oil. Place the head of garlic in a oven proof pan and cover tightly. Roast at 400 for about 50 minutes.

Once the garlic has been roasted, squeeze out the softened garlic into a saucepan.

Add the cream and heat slowly. Using an immersion blender, blend altogether.

Season with salt and pepper. Add the basil and stir.

Meanwhile, cook the pasta until done. Mix everything together and serve.

Italian Salsa Verde

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This is a perfect sauce to put over some pasta or even to serve on its own with some crackers.

Ingredients:

2 minced garlic cloves

1 1/2 c. Italian parsley

3 T. basil

2 T. capers, drained

2 t. lemon juice

1 1/2 t. lemon zest

6 T. olive oil (I used Meyer Lemon flavored oil)

 

Directions:

Put garlic, parsley, basil, capers, lemon juice and lemon zest in a blender. Pulse until chopped. Add olive oil to desired consistency.