All posts by The Saucemaster
Creamy Crab Soup
Here’s a dandy delicious creamy crab soup recipe from one of our partners The Crab Place for the best tasting crab meat. We also noticed a great substitution using one of our popularly suggested products. The recipe...
- Posted April 24, 2017
How to Cook a Perfect Crown Pork Roast
A crown pork roast is one of the choicest cuts of pork on the market today and one of the hardest cuts to find. Usually this cut is reserved for holidays and special occasions because it is...
- Posted April 21, 2017
Corn & Shrimp Chowder
Corn chowder has been a comfort food for many of us for years. Now we’ve taken this soul satisfying chowder to another level with the addition of shrimp. Its quick, easy and so satisfying to the palate....
- Posted April 18, 2017
Prepping Shrimp for the Barbie
There’s no reason to be scared of peeling and deveining shrimp. It’s supper easy. Save a few dollars and put it towards more shrimp by doing it yourself. This method, from Sunset Magazine, will show you how easy...
- Posted April 15, 2017
All About Professional Quality Demi Glace
When you want a top-of-the-line, consistently good-tasting demi-glace there is no better than More Than Gourmet’s French Classic Demi-Glace Gold. This shelf stable, quick and easy to use reduction is just what the executive chef ordered. More...
- Posted April 12, 2017
The Art of Barbecue, Grilling, and Roasting
Barbecue, grilling and roasting are considered to be the oldest known methods of food preparation since the discovery of fire. Sauces and seasonings became prevalent additions for the primary purpose of hiding the burned dried-out flavors of over-cooked...
- Posted April 9, 2017
The Secrets of A Delicious Stew
Making a savory tasting stew is the ultimate when it comes to comfort food. This is not a new idea but one that began with the advent of fire and some form of pottery, pot, or vessel...
- Posted April 6, 2017
Steamed Mussels with Chile & Lemongrass
There’s nothing like a pot of mussels and French fries when in Belgium. Here we have taken some of the best ingredients and combined them into one tantalizing dish. Serve with crusty French bread to soak up...
- Posted April 3, 2017
It’s all about the Sauce
Did you know that adding thin strips of citrus zest to a sauce or gravy will enhance the flavor? Sauce Master Jules Silver of Club Sauce recommends using lemon or lime as a compliment to grilled meats,...
- Posted March 31, 2017
You don’t have to be from Louisiana to appreciate shrimp étouffée. Greg created this recipe using our Fond de Poulet Gold (white chicken stock) from More Than Gourmet. Enough said so lets get down to cooking! Thanks...
- Posted March 28, 2017