Grandma Hugelens Secret Steak Sauce Food

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STEAK SAUCE



Steak Sauce image

Provided by Michael Symon : Food Network

Time 20m

Yield 1 cup

Number Of Ingredients 11

2 cups balsamic vinegar
2 tablespoons red wine vinegar
1 onion, chopped
1 cup raisins
6 cloves garlic
2 anchovies
1/4 cup brown sugar
1 tablespoon toasted cumin seed
1 tablespoon whole cloves
1 tablespoon celery seed
Serving suggestion: Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.

Steps:

  • Add the balsamic vinegar, red wine vinegar, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids. The sauce will hold for 1 month in the refrigerator.
  • Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.

GRANNY'S STEAK AND GRAVY



Granny's Steak and Gravy image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch
Serving suggestion: Steamed rice

Steps:

  • Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

GRANDMA'S SECRET HOT SAUCE



Grandma's Secret Hot Sauce image

This was the dipping sauce my grandmother would make for her pan-fried pot stickers. To this day, the flavors remind me of her cooking. It's one of those sauces that is so simple yet perfect. I've made it many times in my professional career, and it constantly amazes and bewilders all the chefs who have tried it. Now it's yours to pass on and impress with.

Provided by Jet Tila

Categories     condiment

Time P8D

Yield 6 cups (1440 ml)

Number Of Ingredients 13

2 cups (480 ml) soy sauce
2 cups (480 ml) Bomb-Ass Homemade Sriracha (recipe follows)
2 cups (400 g) sugar
Combine all the ingredients in a large bowl and whisk together until the sugar is dissolved.
3/4 pound (340 g) red jalapenos or Fresno chiles, stemmed and roughly chopped
1/4 pound (115 g) red serranos or red finger chiles, stemmed and roughly chopped
1/2 pound (230 g) green jalapenos, stemmed and roughly chopped
4 cloves garlic
2 tablespoons (25 g) sugar
2 tablespoons (25 g) brown sugar
1 to 2 teaspoons (5 to 10 g) kosher salt
1/2 cup (120 ml) distilled white vinegar
1 teaspoon xanthan gum (optional, to help stabilize the sauce for long holding)

Steps:

  • Place the peppers, garlic, both sugars and salt in a food processor and pulse until roughly chopped. Transfer the mixture to a clean container, cover and let sit at room temperature. A mason jar with a loosely fitting lid or a clean bowl with plastic wrap will work.
  • Fermentation should begin in about 2 days. When bubbles begin to form, stir your "mash" once or twice a day to combine and help it settle. Continue until the mixture stops bubbling, about 6 to 8 days.
  • Transfer the mash to a blender, add the vinegar, and puree until very smooth. Strain the sauce
  • through a fine-mesh sieve. Add the xanthan gum and puree again until smooth and thick. Store your sauce in squeeze bottles in the fridge for up to 3 months!
  • 2 cups (480 ml)

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