I just love this BBQ sauce. I use it for everything from burgers to hotdogs to chicken to dipping my fries in it. For your next BBQ, you should add this sauce to your ingredients for marinating meat or a condiment.
All Purpose BBQ Sauce
Ingredients
1/2 cup Ketchup
2 tbs Molasses
2 tbs Brown sugar
1 tbs Cider vinegar
1 tbs Worcestershire sauce
1 tbs Soy sauce
2 tsp Dijon mustard
1 tsp Liquid smoke
1 tsp garlic powder
1 tsp Onion powder
1/2 cup Dark beer (like Blue Moon)
Directions
1. Mix all the ingredients in a bowl
2. Put the mix in a saucepan and bring to a boil and stir occasionally.
3. Turn down the heat and simmer to reduce down to a about a cup or until sauce thick-like consistency.
4. Chill and store for up to a week.
Showing posts with label Sauce. Show all posts
Showing posts with label Sauce. Show all posts
Tuesday, July 6, 2010
Beef Ribs with Chipotle Cheery BBQ Sauce
I was reading through Bon Appetite magazine and saw a recipe for Dinosaur Bones with Chipotle-Cherry Barbecue Sauce and decided that this dish would be an excellent addition for my July 4th BBQ. What is a BBQ without something with BBQ sauce and of course ribs. I made a few changes to the Bon Appetite recipe because GOD DAMN the one they had is super spicy and unbalanced, sorry for whoever wrote that recipe.
Chipotle-Cheery Barbecue Sauce adapted from Bon Appetit Magazine July 2010
Ingredients
1 cup ketchup
3/4 cup Cheery preserves
2 tbs Fresh lemon juice
2 tbs Molasses
3 tbs Golden brown sugar
1 tbs Worcestershire sauce
1 tbs Soy sauce
1/2-1 can Chipotle chiles in adobo sauce and 1 tablespoon adobo sauce from can. (HOT HOT SPICY and I have a spicy tolerance of the sun)
1 tsp Liquid smoke (I found this at the top shelf at Ralphs after no one knew what I was talking about)
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Unsweetened cocoa powder
Directions of pretty simpleness
1. Mix everything in a bowl and bring to a simmer in a sauce pan and remember to stir occasionally.
2. Set aside and can be stored for a week in the fridge.
Beef Ribs with BBQ Sauce
3 lbs Beef rib rack
1/4 cup Paprika
1/4 cup Brown sugar
3 tbs Kosher salt
1 1/2 tbs Onion powder
1 1/2 tbs Garlic powder
1 1/2 tbs White pepper
1 1/2 tsp Ground cinnamon
1 tsp Cardamom
Cherry juice or apple cider enough to fill spray bottle
Prep work
1. Mix all the dry ingredients together
2. Rub spice mix on the ribs
3. Fill spray bottle with cherry juice or apple cider
4. Heat up grill and line grill rack with aluminum foil (beacuse I'm Asian and I like to save the trouble of cleaning)
5. Place ribs on top of the foil and cover grill
6. Turn ribs and spray with juice or cider
7. Grill ribs until browned and repeat spraying every 15 minutes. (Note: the meat will shrink away when cooking)
8. After 1 hour or so the ribs will be cooked.
9. Brush ribs with the BBQ sauce and turn ribs over to fire side
10.Heat ribs until the sauce will make it slightly charred.
11. Cut the ribs into individual pieces and serve.
Oven method
Something that Bon Appetite did not mention was an oven method. I also tried making these ribs with the oven.
1. Rub spice rub on the ribs
2. Heat oven to 325F and cook in the oven for 15 minutes
3. Take it out of the oven and spray with cherry juice or cider
4. Put back into the oven for 30 minutes and rotate
5. Repeat process of spraying every 30 minutes for 3 hours
6. Brush BBQ sauce on top of the ribs and cook for another 10 minutes
7. Rotate and brush with BBQ sauce again and cook for another 10 minutes
8. The ribs should be done by then.
Chipotle-Cheery Barbecue Sauce adapted from Bon Appetit Magazine July 2010
Ingredients
1 cup ketchup
3/4 cup Cheery preserves
2 tbs Fresh lemon juice
2 tbs Molasses
3 tbs Golden brown sugar
1 tbs Worcestershire sauce
1 tbs Soy sauce
1/2-1 can Chipotle chiles in adobo sauce and 1 tablespoon adobo sauce from can. (HOT HOT SPICY and I have a spicy tolerance of the sun)
1 tsp Liquid smoke (I found this at the top shelf at Ralphs after no one knew what I was talking about)
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Unsweetened cocoa powder
Directions of pretty simpleness
1. Mix everything in a bowl and bring to a simmer in a sauce pan and remember to stir occasionally.
2. Set aside and can be stored for a week in the fridge.
Beef Ribs with BBQ Sauce
3 lbs Beef rib rack
1/4 cup Paprika
1/4 cup Brown sugar
3 tbs Kosher salt
1 1/2 tbs Onion powder
1 1/2 tbs Garlic powder
1 1/2 tbs White pepper
1 1/2 tsp Ground cinnamon
1 tsp Cardamom
Cherry juice or apple cider enough to fill spray bottle
Prep work
1. Mix all the dry ingredients together
2. Rub spice mix on the ribs
3. Fill spray bottle with cherry juice or apple cider
4. Heat up grill and line grill rack with aluminum foil (beacuse I'm Asian and I like to save the trouble of cleaning)
5. Place ribs on top of the foil and cover grill
6. Turn ribs and spray with juice or cider
7. Grill ribs until browned and repeat spraying every 15 minutes. (Note: the meat will shrink away when cooking)
8. After 1 hour or so the ribs will be cooked.
9. Brush ribs with the BBQ sauce and turn ribs over to fire side
10.Heat ribs until the sauce will make it slightly charred.
11. Cut the ribs into individual pieces and serve.
Oven method
Something that Bon Appetite did not mention was an oven method. I also tried making these ribs with the oven.
1. Rub spice rub on the ribs
2. Heat oven to 325F and cook in the oven for 15 minutes
3. Take it out of the oven and spray with cherry juice or cider
4. Put back into the oven for 30 minutes and rotate
5. Repeat process of spraying every 30 minutes for 3 hours
6. Brush BBQ sauce on top of the ribs and cook for another 10 minutes
7. Rotate and brush with BBQ sauce again and cook for another 10 minutes
8. The ribs should be done by then.
Monday, May 10, 2010
Sweet and Sour Tofu
It's another one of those Mondays. I'm still a bit tired from pulling up all nighters on the weekend, so I decided to miss one of my classes to nap and study for my thermodynamics midterm that's tomorrow. In addition, I decided to keep dinner quick and simple.
I picked up tofu at Trader Joes because I feel that I haven't really worked with tofu before. The hard part was to decide what to do with it, then woosh, out of nowhere, some reckless individual bumped past me almost spilling his McDonalds chicken nuggets and sweet and sour sauce all over me. An idea occurred to me... Bake it with sweet and sour sauce!
Sweet and Sour Tofu
Ingredients (Tofu)
7 oz Firm tofu
Prepwork (2 minutes)
1. Cut the tofu into any way or shape you want. I decide to cut mine into bread-like slices and triangle because triangles are cool.
2. Preheat oven for 350F
3. Line Parchment paper on the tray
4. Arrange the tofu evenly spaced out
Cooking the tofu
1. Bake the tofu for 15 minutes on each side (Total time: 30 minutes)
Ingredients for the sauce
3 tbs Sugar
2 tbs Rice vinegar
2 tbs Ketchup
1 1/2 tbs Water
1 tbs Soy Sauce
1/4 small Yellow onion
Prep
1. Mix all the ingredients together except for the onion
2. Finely dice the onion
Cooking
1. Heat a little oil in a sauce pan
2. Add onions and cook until translucent
3. Add liquid mix to the pan on low heat
4. Stir and heat until everything is well mix and sauce-like. (1 minute)
Take the tofu out of the oven and eat with rice. The sauce can be drizzled over the tofu or used as a dipping sauce. If you want, you can also marinate the tofu in the sauce for a day and then bake it.
I picked up tofu at Trader Joes because I feel that I haven't really worked with tofu before. The hard part was to decide what to do with it, then woosh, out of nowhere, some reckless individual bumped past me almost spilling his McDonalds chicken nuggets and sweet and sour sauce all over me. An idea occurred to me... Bake it with sweet and sour sauce!
Sweet and Sour Tofu
Ingredients (Tofu)
7 oz Firm tofu
Prepwork (2 minutes)
1. Cut the tofu into any way or shape you want. I decide to cut mine into bread-like slices and triangle because triangles are cool.
2. Preheat oven for 350F
3. Line Parchment paper on the tray
4. Arrange the tofu evenly spaced out
Cooking the tofu
1. Bake the tofu for 15 minutes on each side (Total time: 30 minutes)
Ingredients for the sauce
3 tbs Sugar
2 tbs Rice vinegar
2 tbs Ketchup
1 1/2 tbs Water
1 tbs Soy Sauce
1/4 small Yellow onion
Prep
1. Mix all the ingredients together except for the onion
2. Finely dice the onion
Cooking
1. Heat a little oil in a sauce pan
2. Add onions and cook until translucent
3. Add liquid mix to the pan on low heat
4. Stir and heat until everything is well mix and sauce-like. (1 minute)
Take the tofu out of the oven and eat with rice. The sauce can be drizzled over the tofu or used as a dipping sauce. If you want, you can also marinate the tofu in the sauce for a day and then bake it.
Saturday, April 17, 2010
Falafel with Yogurt Mint Sauce
Work has been slowly accumulating over this past week. This quarter has been quite fun and interesting, which is something rare to hear from me because usually, I would not show up to any lectures because lectures are boring and I can't learn unless I have a problem presented in front of me.
Now onto business... To continue with my vegetarian diet, I treated myself to falafel with yogurt sauce. A little story about my experiences with falafel.
I have never heard of falafel until I came to UCLA. I saw a couple restaurants that served this fried mystery. The first eatery I came upon was Falafel King on Broxton Ave. I, of course, was swayed by the name. "This must be a good place because it claims to be the king of falafels xD." I ordered. I waited. I got served. First bite ... it was quite delicious! From that moment, I have decided that falafels are my new favorite food item with pho, korean bbq, and gua bao. To my surprise, I had no clue the entire meal I had was vegetarian, and at the time, I was quite disappointed that it contained no meat.
The no meat is no longer a disappointment for my vegetarian self today. I would consider this to be as delicious as country fried steak or a hamburger. Falafels are even high in proteins due to chickpeas, which is a plus for getting enough proteins in my diet. The recipe and techniques to produce a falafel is quite simple.
Falafel with Yogurt Mint Sauce
Ingredients
1 can Chickpeas
1 small Yellow onion
1 medium Potato (about 1/2 cup chopped)
2 tbs Flour
2 tsp Baking powder
3 cloves Garlic
1/3 cup Parsley
2 tsp Cumin powder
2 tsp Cardamon powder
2 tsp Paprika
1 tsp Salt
1 tsp White pepper
Preparations of deliciousness
1. Place chickpeas, parsley, garlic, onion, and potatoes in the food processor (make sure to chop all the ingredients before hand so that the food processor can handle it)
Note: I had chopped mine : (. Took about 10 minutes. Yay! Knife skills!
2. Mix in all the spices, salt, pepper, flour, and baking powder.
3. Let the mixture sit for 2 hours or more
Cooking
1. Fill deep fryer or pot with oil
2. Form small patties with a tablespoon
3. When the oil is hot, throw in the falafel and cook until brown on all sides (not burnt! and should take about 5-7 minutes)
4. Serve with sauce (below) in pita bread, toast, or salad.
Optional Pairings
1. Tomatoes
2. Cucumbers
3. Hummus.
4. Pita chips
Yogurt Mint Sauce
1 cup Greek yogurt
1/3 cup Mint leaves
1/2 lime
Zest of whole lime
Salt and pepper
Directions
1. Finely chop mint leaves
2. Squeeze lime juice into the yogurt
3. Add all the ingredients together, salt and pepper to taste!
Enjoy! Time to plan the next vegetarian meal
!
Now onto business... To continue with my vegetarian diet, I treated myself to falafel with yogurt sauce. A little story about my experiences with falafel.
I have never heard of falafel until I came to UCLA. I saw a couple restaurants that served this fried mystery. The first eatery I came upon was Falafel King on Broxton Ave. I, of course, was swayed by the name. "This must be a good place because it claims to be the king of falafels xD." I ordered. I waited. I got served. First bite ... it was quite delicious! From that moment, I have decided that falafels are my new favorite food item with pho, korean bbq, and gua bao. To my surprise, I had no clue the entire meal I had was vegetarian, and at the time, I was quite disappointed that it contained no meat.
The no meat is no longer a disappointment for my vegetarian self today. I would consider this to be as delicious as country fried steak or a hamburger. Falafels are even high in proteins due to chickpeas, which is a plus for getting enough proteins in my diet. The recipe and techniques to produce a falafel is quite simple.
Falafel with Yogurt Mint Sauce
Ingredients
1 can Chickpeas
1 small Yellow onion
1 medium Potato (about 1/2 cup chopped)
2 tbs Flour
2 tsp Baking powder
3 cloves Garlic
1/3 cup Parsley
2 tsp Cumin powder
2 tsp Cardamon powder
2 tsp Paprika
1 tsp Salt
1 tsp White pepper
Preparations of deliciousness
1. Place chickpeas, parsley, garlic, onion, and potatoes in the food processor (make sure to chop all the ingredients before hand so that the food processor can handle it)
Note: I had chopped mine : (. Took about 10 minutes. Yay! Knife skills!
2. Mix in all the spices, salt, pepper, flour, and baking powder.
3. Let the mixture sit for 2 hours or more
Cooking
1. Fill deep fryer or pot with oil
2. Form small patties with a tablespoon
3. When the oil is hot, throw in the falafel and cook until brown on all sides (not burnt! and should take about 5-7 minutes)
4. Serve with sauce (below) in pita bread, toast, or salad.
Optional Pairings
1. Tomatoes
2. Cucumbers
3. Hummus.
4. Pita chips
Yogurt Mint Sauce
1 cup Greek yogurt
1/3 cup Mint leaves
1/2 lime
Zest of whole lime
Salt and pepper
Directions
1. Finely chop mint leaves
2. Squeeze lime juice into the yogurt
3. Add all the ingredients together, salt and pepper to taste!
Enjoy! Time to plan the next vegetarian meal
!
Wednesday, March 31, 2010
Balsamic Strawberry Sauce
As mentioned in my previous post, I made a balsamic strawberry sauce that goes well with the meatballs.
Balsamic Strawberry Sauce
Ingredients
1/4 cup Balsamic vinegar
1/4 cup Strawberry jam
1/4 Sweet yellow onion
2 tbs Butter
1 tbs Rosemary
Prep
1. Dice the onion
Cooking
1. Caramelize the onions
2. Add in vinegar and jam and reduce 1/2 of the liquid and stir occasionally
3. Add in rosemary and reduce for 1 minute
4. Turn off heat and add in butter
5. Stir quickly to form sauce
Enjoy!
Balsamic Strawberry Sauce
Ingredients
1/4 cup Balsamic vinegar
1/4 cup Strawberry jam
1/4 Sweet yellow onion
2 tbs Butter
1 tbs Rosemary
Prep
1. Dice the onion
Cooking
1. Caramelize the onions
2. Add in vinegar and jam and reduce 1/2 of the liquid and stir occasionally
3. Add in rosemary and reduce for 1 minute
4. Turn off heat and add in butter
5. Stir quickly to form sauce
Enjoy!
Friday, March 26, 2010
Red Wine Balsamic Sauce
I made this sauce to go with my ravioli. I guess I liked the mixture of balsamic vinegar and red wine after making it with the chicken. I did a little variation to it after pondering about the origin of the universe. I think I should stop watching so much anime about space and universe travel.
Red Wine Balsamic Sauce
Ingredients
1 cup Red wine
3 cloves Garlic (unpeeled)
3 tbs Balsamic vinegar
2 tbs Sugar
2 tbs Butter
Salt and pepper as needed
Directions of saucing
1. Add a little olive oil and start cooking the garlic
2. Add in the red wine and balsamic until it is reduced by 2/3
3. Stir in sugar and turn heat to low
4. Melt in butter until sauce-like consistency
5. Add in necessary amount of salt and pepper
Saturday, March 6, 2010
Tilapia with Orange Sauce
Man, I love fish! It was once again on sale at Ralphs. I got 3 fillets for $1.50. You might say it sounds fishy about that price, but the fish tasted excellent and was fresh. On my little break from studying, I made orange sauce and poached two fillets with white wine.
I have dinner for 12 strangers later, so I might post what I had for dinner depending on what they make for us ^_^.
Tilapia with Orange Sauce
Ingredients for fish
2 Tilapia fillets
1/2 cup White wine (or enough to barely cover the fish for poaching)
Salt and pepper
How to cook the fish
1. Oil a pan and sear fillets for 20 seconds each side
2. Salt and pepper the fish while your doing the searing
3. Add in white wine and turn heat on low so it is simmering
4. Cook until flaky (About 10 minutes)
5. Make sauce while fish is cooking
Ingredients for orange sauce
1 Orange
1 tbs Orange zest (I took the zest from the entire orange)
2 tbs Butter
1/4 cup White wine
1 tbs Sugar
1 tsp Ginger (1/2 in of ginger)
1 Green onion (for garnish, about 2 inches)
Prep work
1. Julienne ginger and green onion
2. Zest the orange (should be about 1 tbs) set aside tsp for garnish
3. Squeeze all the juice from the orange
Creating the sauce
1. Add in orange juice in sauce pan until boiling/simmering
2. Add in sugar, zest, ginger and stir and reduce to 1/2
3. Add in white wine and reduce 2/3 liquid
4. Turn heat on low and add butter and stir quickly so it becomes sauce-like
Plate the fish and sauce and throw green onion and zest on top and pour sauce.
Yum yum... enjoy!
I have dinner for 12 strangers later, so I might post what I had for dinner depending on what they make for us ^_^.
Tilapia with Orange Sauce
Ingredients for fish
2 Tilapia fillets
1/2 cup White wine (or enough to barely cover the fish for poaching)
Salt and pepper
How to cook the fish
1. Oil a pan and sear fillets for 20 seconds each side
2. Salt and pepper the fish while your doing the searing
3. Add in white wine and turn heat on low so it is simmering
4. Cook until flaky (About 10 minutes)
5. Make sauce while fish is cooking
Ingredients for orange sauce
1 Orange
1 tbs Orange zest (I took the zest from the entire orange)
2 tbs Butter
1/4 cup White wine
1 tbs Sugar
1 tsp Ginger (1/2 in of ginger)
1 Green onion (for garnish, about 2 inches)
Prep work
1. Julienne ginger and green onion
2. Zest the orange (should be about 1 tbs) set aside tsp for garnish
3. Squeeze all the juice from the orange
Creating the sauce
1. Add in orange juice in sauce pan until boiling/simmering
2. Add in sugar, zest, ginger and stir and reduce to 1/2
3. Add in white wine and reduce 2/3 liquid
4. Turn heat on low and add butter and stir quickly so it becomes sauce-like
Plate the fish and sauce and throw green onion and zest on top and pour sauce.
Yum yum... enjoy!
Friday, February 26, 2010
Red Snapper with Beurre Blanc Sauce
Another Friday! Time for a fun filled weekend ...
Not! I have several reports due next week, and I desire to finish them early. As for cooking, this week has been quite busy, so I find Friday the only time I can actually cook.
I went to Ralphs and purchased Pacific red snapper because it was on sale. One fillet was only $1.60! I should consume more seafood often. When I got back to my apartment, I had the idea that I should poach the snapper and conjure up a beurre blanc sauce. Just like how the French do it, or how Julia Child would. Because I had some leftover mushrooms and basil, I decided to add my own twist to the sauce.
Red Snapper with Beurre Blanc Sauce
Ingredients
1 fillet Red Snapper
5 Mushrooms
1/2 Brown onion
1/4 Lemon
1 cup White wine (split)
2 tbs Butter
2 Garlic cloves
3 or 4 Basil leaves
Salt and pepper
Preparation for swimming with fishes
1. Slice mushrooms thiny
2. Slice brown onion
3. Cut lemon wedge
4. Pat fillet dry
5. Salt and pepper fish
6. Smash garlic and peel
Poaching instructions
1. Add some oil ( I use butter) in a pan
2. Add onions until translucent
3. Line the fish fillet on top of the onions
4. Add 1/2 cup (more or less) white wine until it covers the fish
5. Cover and cook for 3-4 minutes on each side
Sauce instructions
1. Add oil (I used butter), mushrooms, and garlic; cook until soft
2. Add in lemon and 1/2 cup white wine in a sauce pan
3. Reduce 3/4 of the liquid
4. Turn heat on low and add in the butter
5. Stir quickly until butter is incorporated as a sauce-like consistency
6. Shred basil into the sauce
7. Pour sauce on top of the fillet
Voila and Bon Appetite! I served mine with asparagus beacuse it also tastes good with asparagus!
Not! I have several reports due next week, and I desire to finish them early. As for cooking, this week has been quite busy, so I find Friday the only time I can actually cook.
I went to Ralphs and purchased Pacific red snapper because it was on sale. One fillet was only $1.60! I should consume more seafood often. When I got back to my apartment, I had the idea that I should poach the snapper and conjure up a beurre blanc sauce. Just like how the French do it, or how Julia Child would. Because I had some leftover mushrooms and basil, I decided to add my own twist to the sauce.
Red Snapper with Beurre Blanc Sauce
Ingredients
1 fillet Red Snapper
5 Mushrooms
1/2 Brown onion
1/4 Lemon
1 cup White wine (split)
2 tbs Butter
2 Garlic cloves
3 or 4 Basil leaves
Salt and pepper
Preparation for swimming with fishes
1. Slice mushrooms thiny
2. Slice brown onion
3. Cut lemon wedge
4. Pat fillet dry
5. Salt and pepper fish
6. Smash garlic and peel
Poaching instructions
1. Add some oil ( I use butter) in a pan
2. Add onions until translucent
3. Line the fish fillet on top of the onions
4. Add 1/2 cup (more or less) white wine until it covers the fish
5. Cover and cook for 3-4 minutes on each side
Sauce instructions
1. Add oil (I used butter), mushrooms, and garlic; cook until soft
2. Add in lemon and 1/2 cup white wine in a sauce pan
3. Reduce 3/4 of the liquid
4. Turn heat on low and add in the butter
5. Stir quickly until butter is incorporated as a sauce-like consistency
6. Shred basil into the sauce
7. Pour sauce on top of the fillet
Voila and Bon Appetite! I served mine with asparagus beacuse it also tastes good with asparagus!
Monday, February 22, 2010
Scallops with Parmesan Basil Sauce
Today, my professors announced that the midterms scores were up online...
My heart skipped several beats after hearing the words: midterm, score, online.
I knew that I made several careless mistakes and received something around average or below average...
To my surprise, I did pretty decent and way above the average, so that means it is time to celebrate!
I saw that scallops were on sale for 6.99/lb at Ralphs and acquired 3 big round disks of deliciousness after getting into a long conversation with a woman waiting in the seafood department asking me if I knew how to cook scallops. I eventually zoned out and only heard "college student, cooking, mess up".
Anyways enough of my blabbing of my boring life ...
Time to get started and finish my 10 page essay after cooking.
Scallops with Parmesan Basil Sauce
Ingredients (sauce)
1 1/2 cup Milk
1 cup Parmesan cheese (shredded on reserve)
2 tbs Butter
1 tbs Flour
1/4 cup Basil
salt and pepper
Prepwork
1. Wash the basil and set aside
2. Get your station cleaned and ready
Intructions
1. In a sauce pan, melt the butter and stir in flour until roux is formed
2. Add milk until all the roux is encorporated
3. Wait for a simmer on low heat and keep stirring (DO NOT GO TO SUPER BUBBLY STATE)
4. Slowly spoon in cheese one spoon at a time and keep stirring as you add the cheese
5. Keep adding until you get thick sauce consistency. (You may need more or less than 1 cup of cheese)
6. Cut the basil into thin strips (roll the basil up and cut, it's easier!)
7. Throw basil, salt, and pepper into the pot
8. Taste
Scallop portions
Ingredients
3 Scallops
3 tbs White wine
1 tbs Butter or oil
Cooking Directions
1. Heat the oil
2. Sear the scallops 3-4 minutes on each side or until both sides are brown
3. Throw in white wine and cover for 1 minute
4. Voila! serve with sauce
On a side note... I spent a long time trying to figure out an Asian style sauce for scallops and ended failing : (. Somehow I am Asian, but I can not successfully create a good Asian dish :(. Oh well, I guess people have their strengths and weaknesses xD.
My heart skipped several beats after hearing the words: midterm, score, online.
I knew that I made several careless mistakes and received something around average or below average...
To my surprise, I did pretty decent and way above the average, so that means it is time to celebrate!
I saw that scallops were on sale for 6.99/lb at Ralphs and acquired 3 big round disks of deliciousness after getting into a long conversation with a woman waiting in the seafood department asking me if I knew how to cook scallops. I eventually zoned out and only heard "college student, cooking, mess up".
Anyways enough of my blabbing of my boring life ...
Time to get started and finish my 10 page essay after cooking.
Scallops with Parmesan Basil Sauce
Ingredients (sauce)
1 1/2 cup Milk
1 cup Parmesan cheese (shredded on reserve)
2 tbs Butter
1 tbs Flour
1/4 cup Basil
salt and pepper
Prepwork
1. Wash the basil and set aside
2. Get your station cleaned and ready
Intructions
1. In a sauce pan, melt the butter and stir in flour until roux is formed
2. Add milk until all the roux is encorporated
3. Wait for a simmer on low heat and keep stirring (DO NOT GO TO SUPER BUBBLY STATE)
4. Slowly spoon in cheese one spoon at a time and keep stirring as you add the cheese
5. Keep adding until you get thick sauce consistency. (You may need more or less than 1 cup of cheese)
6. Cut the basil into thin strips (roll the basil up and cut, it's easier!)
7. Throw basil, salt, and pepper into the pot
8. Taste
Scallop portions
Ingredients
3 Scallops
3 tbs White wine
1 tbs Butter or oil
Cooking Directions
1. Heat the oil
2. Sear the scallops 3-4 minutes on each side or until both sides are brown
3. Throw in white wine and cover for 1 minute
4. Voila! serve with sauce
On a side note... I spent a long time trying to figure out an Asian style sauce for scallops and ended failing : (. Somehow I am Asian, but I can not successfully create a good Asian dish :(. Oh well, I guess people have their strengths and weaknesses xD.
Saturday, February 20, 2010
Peanut Sauce
I dug up some old peanut butter from who knows where and who knows when from my pantry. I decided to use it because it smelled and tasted fine. Since I had more leftover coconut milk, I made a peanut sauce to put with my "Thai" style tacos.
Ingredients
1/2 cup Coconut milk
1/4 cup Peanut butter
3 tbs Soy sauce
2 tbs Peanuts (chopped)
2 Garlic cloves
2 tsp Brown sugar
1 tsp Sesame oil
1 tsp Cayenne chili pepper powder
1 tsp Rice vinegar
1/2 Lime
Directions of nuttiness
1. Heat up oil of choice (I used chilli oil)
2. Add in peanut butter, soy sauce, lime, vinegar, sesame oil, and garlic
3. Mix around until becomes ketchup-like consistency (might need a bit more coconut milk if it is very thick or soy sauce)
4. Add in chili powder and brown sugar
5. Taste (it should have a sweet tartness taste to it with a smoky spiciness flavor)
Note: Not enough tart: add more lime, Not enough sweetness: add more sugar, Not spicy enough: add more chili powder
6. Add in chopped peanuts and serve with grilled chicken or just eat it straight (for the crazies people)
Ingredients
1/2 cup Coconut milk
1/4 cup Peanut butter
3 tbs Soy sauce
2 tbs Peanuts (chopped)
2 Garlic cloves
2 tsp Brown sugar
1 tsp Sesame oil
1 tsp Cayenne chili pepper powder
1 tsp Rice vinegar
1/2 Lime
Directions of nuttiness
1. Heat up oil of choice (I used chilli oil)
2. Add in peanut butter, soy sauce, lime, vinegar, sesame oil, and garlic
3. Mix around until becomes ketchup-like consistency (might need a bit more coconut milk if it is very thick or soy sauce)
4. Add in chili powder and brown sugar
5. Taste (it should have a sweet tartness taste to it with a smoky spiciness flavor)
Note: Not enough tart: add more lime, Not enough sweetness: add more sugar, Not spicy enough: add more chili powder
6. Add in chopped peanuts and serve with grilled chicken or just eat it straight (for the crazies people)
Friday, February 19, 2010
Coconut Bechamel Sauce
It's Friday! It's coconut time! I don't know why Friday = coconut time, but I guess it is because Friday is when I dispose of all the stuff in my fridge that is about to go bad so I have to cook something out of it.
Coconut Bechamel Sauce
Ingredients
1/4 cup Butter
1/4 cup Flour
1/2 cup Coconut milk
1/4 cup Milk or more depending on how thick you want the sauce
1 tbs Curry powder
1 tsp Chili pepper
1 tsp Brown sugar
1 tsp Soy sauce
salt
Directions
1. Melt the butter in a sauce pan
2. Add the flour and mix well until roux is made
3. Add the coconut milk and milk until sauce like consistency
4. Add chili powder, soy sauce, brown sugar, and salt
5. Taste to see if more salt is needed
I served this sauce with asparagus. Tasted pretty interesting yet good.
Coconut Bechamel Sauce
Ingredients
1/4 cup Butter
1/4 cup Flour
1/2 cup Coconut milk
1/4 cup Milk or more depending on how thick you want the sauce
1 tbs Curry powder
1 tsp Chili pepper
1 tsp Brown sugar
1 tsp Soy sauce
salt
Directions
1. Melt the butter in a sauce pan
2. Add the flour and mix well until roux is made
3. Add the coconut milk and milk until sauce like consistency
4. Add chili powder, soy sauce, brown sugar, and salt
5. Taste to see if more salt is needed
I served this sauce with asparagus. Tasted pretty interesting yet good.
Wednesday, February 10, 2010
Stuffed Pork Tenderloin with Creamy Tomato Sauce
Yay I love it when a 4 lab only lasts 5 minutes. It has been quite a nice Californian sunny day compared to all the snow that has been falling back at home in DC. I decided to do some experimenting with stuffed meat.
My roomate said he needed to finish some cheese. I needed to finish the spinach, tomatoes heavy cream, and mushrooms in the fridge. I guess today was sort of a fridge cleaning day. Since I bought a pork tenderloin today. I had an idea of stuffing the tenderloin with all the stuff.
Stuffed Pork Tenderloin
Ingredients
1 1/2 lb Pork Tenderloin (basically the whole thing)
3 cups Uncooked spinach
1 cup Mushrooms
1/4 cup Cheese
1/4 cup Bread crumbs
1/4 cup White wine
3 tbs Dijon mustard
2 tbs Garlic powder
1 tbs Sage
Salt and pepper
Prep work
1. Take a knife and insert a hole through the center of the pork tenderloin at the ends.
2. Take a sharpening steel or rod and stick it all the way through to make the hole larger and deeper
3. Slice the mushrooms
Cooking section and stuffing preparation
1. In a skillet put in oil and mushrooms
2. Cook until tender
3. Throw in the spinach and cook
4. Remove and wait until the mushroom and spinach are cool to tough
5. Mince the mushroom and spinach and put into a bowl
6. Throw in salt, pepper, garlic powder, sage, mustard, cheese, and bread crumbs
7. Mix well
8. Stuff the pork with this mixture
9. Preheat the oven for 375F
Cooking the pork
1. In a large skillet sear the pork until brown
2. Put the pork in the oven for 30-35 minutes or until internals read 165F
While the pork is cooking make the sauce
Creamy Tomato Sauce
Ingredients
3 Roma tomatoes
1/4 cup Heavy Cream or half and half
1 tbs sage
1 tbs garlic powder
1 tsp maple syrup (or honey or sugar)
Salt and pepper
Prep work
1. Dice tomatoes
Cooking part
1. Cook the tomatoes in a sauce pan until it looks like mush
2. Add in the rest of the ingredients
3. Cook for about a minute
4. Transfer to the blender and blend until smooth
5. Remove and strain
6. Return sauce to pan and reduce until sauce like viscosity
7. Serve with the pork
Anyways I am off to my class and then work. Now I have an early dinner prepped ^_^
My roomate said he needed to finish some cheese. I needed to finish the spinach, tomatoes heavy cream, and mushrooms in the fridge. I guess today was sort of a fridge cleaning day. Since I bought a pork tenderloin today. I had an idea of stuffing the tenderloin with all the stuff.
Stuffed Pork Tenderloin
Ingredients
1 1/2 lb Pork Tenderloin (basically the whole thing)
3 cups Uncooked spinach
1 cup Mushrooms
1/4 cup Cheese
1/4 cup Bread crumbs
1/4 cup White wine
3 tbs Dijon mustard
2 tbs Garlic powder
1 tbs Sage
Salt and pepper
Prep work
1. Take a knife and insert a hole through the center of the pork tenderloin at the ends.
2. Take a sharpening steel or rod and stick it all the way through to make the hole larger and deeper
3. Slice the mushrooms
Cooking section and stuffing preparation
1. In a skillet put in oil and mushrooms
2. Cook until tender
3. Throw in the spinach and cook
4. Remove and wait until the mushroom and spinach are cool to tough
5. Mince the mushroom and spinach and put into a bowl
6. Throw in salt, pepper, garlic powder, sage, mustard, cheese, and bread crumbs
7. Mix well
8. Stuff the pork with this mixture
9. Preheat the oven for 375F
Cooking the pork
1. In a large skillet sear the pork until brown
2. Put the pork in the oven for 30-35 minutes or until internals read 165F
While the pork is cooking make the sauce
Creamy Tomato Sauce
Ingredients
3 Roma tomatoes
1/4 cup Heavy Cream or half and half
1 tbs sage
1 tbs garlic powder
1 tsp maple syrup (or honey or sugar)
Salt and pepper
Prep work
1. Dice tomatoes
Cooking part
1. Cook the tomatoes in a sauce pan until it looks like mush
2. Add in the rest of the ingredients
3. Cook for about a minute
4. Transfer to the blender and blend until smooth
5. Remove and strain
6. Return sauce to pan and reduce until sauce like viscosity
7. Serve with the pork
Anyways I am off to my class and then work. Now I have an early dinner prepped ^_^
Subscribe to:
Posts (Atom)
