Saucing Sample Recipes
Free Sample Recipes from Saucing…the Art and Essence of Fine Cooking
Try These 3 Exclusive Gourmet Recipes for Free!
These three recipes are from the new Saucing…the Art and Essence to Fine Cooking by professional chef David Nelson and cooking website entrepreneur, Jules Silver. The results of their 50 plus years of combined talent is now available in their new e-cookbook, Saucing…the Art and Essence of Fine Cooking. They hand picked these 3 recipes to give you a taste of what you can make quickly and easily at home.
Enjoy, and Happy Saucing!
Authentic Argentinean Chimichurri Sauce
Chimichurri sauce is one of the most popular South American Sauces enjoyed around the world. The sauce which originated in Argentina has been adapted and changed probably more times than Americans have changed the ingredients of ketchup. It is used as a staple for marinating as well as a condiment to be served at the table with grilled meats and poultry dishes. We suggest making this recipe and then adapting it to your personal palate.
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 small white onion, finely chopped
2 cloves garlic, minced
1/4 cup parsley, flat leaf, finely chopped
1 tsp dried oregano
1/2 tsp red chili flakes
1 tsp salt
1 tsp fresh ground black pepper
1/4 tsp red bell pepper, finely chopped
1 bay leaf
1. Combine all the ingredients in a glass or non-reactive bowl and whisk thoroughly.
2. Cover and allow the mixture to rest for at least two hours before use. You can prepare, blend the ingredients, and refrigerate the day before using. If refrigerated remove the sauce from the refrigerator and bring to room temperature before using.
3. If using as a marinade the ingredients can be combined with the meat and poultry immediately after blending. Refrigerate for two hours or longer before grilling to allow the flavors to blend and be absorbed into the meat.
4. DO NOT use the marinade as a condiment at the table if it has been in contact with raw meat. If you desire to marinate with the sauce use half of the completed mixture to marinate and set the remaining sauce aside to be used at the table.
Create your own signature sauce by adding one or all of the following. Anchovy paste and less salt, chopped tomatoes, chopped cilantro, finely chopped chili peppers (habanero’s, jalapenos or other variety of choice).
Maple Rosemary Sauce
Maple syrup, Rosemary and a hint of red chile pepper flakes makes this sauce adaptable to a variety of recipes. Equally as delicious as a vegetarian sauce for roasted vegetables, rice, and baked tofu as well as for roasted or grilled chicken, lamb chops, and broiled or grilled salmon.
2 tsp shallots minced
1 tbs butter
1 tbs extra virgin olive oil
2 tsp garlic, minced
1 tbs fresh rosemary or 1/2 tbs dried rosemary
1/4 tsp red chile pepper flakes
1/2 cup red wine
1/2 cup maple syrup
salt and pepper to taste
1. Place butter and extra virgin olive oil in a medium sized saucepan over medium-low heat. Add shallots, garlic, rosemary, and red chili flakes. Saute until the shallots begin to turn translucent.
2. Whisk in wine and maple syrup until completely blended. Add salt and pepper to taste. Remove from heat.
3. Allow the sauce to cool and it can be used as a marinade or as a basting liquid. If desired any remaining sauce can be made into a pan sauce to either drizzle on food or served at the table.
4. To make a pan sauce add the maple-rosemary sauce to any juices remaining after removing the cooked food. Return the pan to the heat and deglaze the pan by scrapping up the bits and pieces stuck to the bottom of the pan. Continue to cook and reduce the sauce to a desired thickness. The sauce must be brought to a boil for 2 minutes if the liquid came in contact with raw meat, fish or poultry during the basting or marinating process. Remove the finished sauce from the heat, and serve.
The citrus flavor of lime juice combined with honey and toasted sesame seeds makes this an outstanding sauce that can be served on the side for dipping or drizzled as a finishing sauce. Delicious for serving with kabobs, grilled, or pan-seared dishes. Outstanding with shrimp, scallops, tuna, swordfish, halibut, talapia or other firm white fleshed fish. This sauce also works well with grilled chicken breasts.
1/4 cup lime juice, fresh squeezed
1/4 cup honey
2 tbs fresh thyme, minced or 1 tbs dried thyme
2 tsp white sesame seeds, lightly toasted***
pinch sea salt***
1. Place the sesame seeds in a small saucepan over medium-low heat and toast for 30 seconds or until they reach a light tan color. Add the remaining ingredients and stir until they are well blended.
2. Continue to stir over medium-low heat until the sauce slightly thickens. Remove the sauce from the heat and drizzle it over the fish, shrimp, or chicken dish and serve.
For a spicier Thai version add one or two fresh Thai chili pepper that have been split in half and seeds removed. (use a spoon or kitchen utensil to remove the seeds not your fingers). Finely chop the peppers and stir into the mixture before serving.
***Toasted sesame seeds-Place the desired amount of sesame seeds in a dry pan over medium heat. Shake the pan several times making sure the seeds don’t burn. Remove the seeds from the heat once they turn a tan color and start to pop.
***Sea Salt-Although fleur de sel is the “flower of the salt” and is rarely used for cooking, when it comes to fish and seafood we prefer the flavor over most other salts.