Tag Archives: sauce

Pork-andouille mustard cheeseburgers with oninos

Serves 4

  1. 1 onion, sliced
  2. 4 buns
  3. 1lb ground pork
  4. 8oz andouille, diced
  5. 4tb whole-grain mustard
  6. 1tb hot sauce
  7. 4 slices cheese
  8. 4tb mayo
  • Cook onion for 10-15 minutes. Set aside and keep warm.
  • Meanwhile, toast buns and set aside. Mix 3-4 with 2tb mustard and 2tsp hot sauce, form 4 3/4in patties and cook to medium-rare, topping with cheese during last 2-3 minutes. Set aside, whisk mayo with remaining 5-6, assemble and serve.
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Charred scallion sauce

For 1-1/2lb meat

  1. 20 scallions
  2. 2tb oil
  3. 4tb sour cream
  4. 2tb buttermilk
  5. 1tb cider vinegar
  6. 1tb chives
  7. 2tsp dijion mustard
  8. 1/4tsp sugar
  • Toss 1-2 and grill or broil for 5 minutes or until charred. Cool, slice and toss with remaining ingredients.

Southern buttermilk biscuits and gravy

Serves 8

  1. 390g flour
  2. 1tb sugar
  3. 1tb baking powder
  4. 1tsp salt
  5. 1/2tsp baking soda
  6. 8tb butter, cut into 1/2in pieces and chilled
  7. 4tb shortening, cut into 1/2tb pieces and chilled
  8. 1-1/4 cups buttermilk, or whole milk mixed with 1tb lemon juice and rested for 10 minutes
  9. 1-1/2lb pork sausage
  10. 1/2tb pepper
  11. 1tsp ground fennel
  12. 1tsp ground sage
  13. 4tb stock
  14. 2-3/4 cups whole milk
  • Process 360g flour and 2-5 briefly to combine. Pulse in 6-7. Stir in buttermilk.
  • Roll into a 9in circle 3/4in thick and, without twisting, cut out 3in biscuits. Re-roll scraps and repeat.
  • Bake biscuits in the middle of a 450 degree oven for 5 minutes. lower heat to 400 degrees and bake for 12-15 minutes. Set aside.
  • Cook sausage in a 12in skillet until browned, about 8-10 minutes. Add remaining 30g/4tb flour and 10-12 and cook for 2-3 minutes. Deglaze with stock, slowly whisk in milk and simmer for 5 minutes. Serve.

Soy caramel roasted cod with cabbage

Serves 4

  1. 8oz red cabbage, shredded
  2. 4 baby bok choy, halved
  3. 4 scallions, cut into 2in pieces
  4. 4tsp sesame oil
  5. 4tsp rice vinegar
  6. 1 lime, sliced
  7. 1 serrano, sliced
  8. 4tb sake
  9. 3tb mirin
  10. 2tb soy sauce
  11. 1tb lemon juice
  12. 1tsp sugar
  13. 4tb butter
  14. 4 4oz skin-on cod fillets
  • Divide 1-7 into 4 piles and roast at 400 degrees for 20 minutes.
  • Meanwhile, bring 8-12 to a boil, lower heat and simmer for about 5 minutes or until reduced by half. Lower heat to lowest setting and whisk in butter.
  • Place cod skin-side down, drizzle with half of sauce and roast for 8-10 minutes or until internal temperature reaches 135 degrees. Drizzle with remaining sauce and serve.

Salmon peas, morels and green goddess dressing

Serves 4

  1. 4 4oz skin on salmon fillets
  2. 1-1/2 cups fresh parsley, basil, chives, dill and/or tarragon
  3. 1/2 cup whole yogurt
  4. 3tb olive oil
  5. 1tb lemon juice
  6. 1 anchovy fillet
  7. 8oz morels
  8. 3 cups peas
  9. 1 clove garlic
  10. 1/2 cup fish or mushroom broth
  • Sear salmon ski-side down for 4-5 minutes. Flip and cook for 1-3 minutes or until internal temperature reads 120 for medium-rare or 130 for medium. Set aside.
  • Meanwhile, combine 1-1/4 cups herbs with 3-6. Set aside
  • Cook 7-9 for 2 minutes. Add broth and cook until evaporated. Add remaining 4tb herbs and serve.

Italian chopped salad with artichoke-dill dressing

Salami and/or cheese can be replaced by extra cheese/veggies to make vegetarian/vegan

Serves 4

  1. 1 small red onion, sliced
  2. 6tb vinegar
  3. 3tb water
  4. 1tb sugar
  5. 1tsp salt
  6. 1 can cannellini beans
  7. 6oz jar marinated artichokes, drained
  8. 6tb olive oil
  9. Zest and juice of 1 lemon
  10. 1tsp dijion
  11. 3tb dill
  12. 2 hearts of romaine
  13. 1 cup olives
  14. 1 cup pepperoncini
  15. 5 radishes, sliced
  16. 5oz salami, julienned
  17. 5oz provolone, julienned
  • Microwave 1-5 for 2 minutes, stirring halfway. Mix in beans and set aside.
  • Puree 7-11. Set aside.
  • Toss 12-17. Drain onion-bean mixture and toss. Toss in dressing and serve.

Chimichurri-coconut rice bowls with steak, peppers and onions

For quicker version, replace onions and peppers with 2 cups scallions and cook in steak pan during the last 3-5 minutes

Serves 4

  1. 1-1/2 cups long-grain white rice, rinsed
  2. 3/4tsp salt
  3. 1tsp ginger
  4. 1/4tsp tumeric
  5. 1tsp red pepper flakes
  6. 1 can light coconut milk
  7. 1 cup water
  8. 1 bay leaf
  9. 1-1.5lb flank steak
  10. 2 onions, sliced
  11. 2 bell peppers, sliced
  12. 4tb olive oil
  13. 2 cloves garlic
  14. 1-1/2tb wine vinegar
  15. 1/8tsp cumin
  16. 1/2 cup whole parsley
  17. 4tb whole cilantro
  18. 2tb whole oregano
  • Toast 1-4 and 1/2tsp red pepper flakes for 2-3 minutes. Add 6-8, bring to a boil, cover and simmer for 12 minutes. Take off-heat and rest covered for 5 minutes. Fluff and set aside.
  • Meanwhile, sear steak to medium-rare to medium, rest for 5-10 minutes and slice or cube.
  • While steak rests, cook 10-11 for 10-15 minutes. Set aside.
  • Meanwhile, pulse 12-18 and remaining 1/2tsp red pepper flakes in a food processor 2-3 times. Scrape down bowl. Repeat until emulsified.
  • Divide rice into bowls, top with steak, veggies and sauce and serve.