HOMEMADE 'ROOSTER' SAUCE
Green chili peppers can be used, but the red ones make a nicer-looking sauce.
Provided by Adapted from a recipe on Food52com
Yield 24
Number Of Ingredients 5
Steps:
- 1 Combine the vinegar, garlic and salt in a quart jar or glass container with a tight-fitting lid, swirling the mixture so the salt dissolves
- 2 Put on food-safe gloves, then stem the chilies and coarsely chop them
- 3 Transfer to the jar or container, including the seeds
- 4 Cover and marinate on the kitchen counter overnight
- 5 Pour the mixture into a small, heavy-bottomed saucepan
- 6 Stir in the honey; bring to a boil over medium-high heat and cook for 5 minutes, being careful to avoid inhaling the fumes directly
- 7 Remove from the heat; cool to room temperature
- 8 Transfer the mixture to a blender
- 9 Puree for about 5 minutes to form a smooth, orange-red sauce -- again, being careful not to inhale direct fumes
- 10 Use a spoon to taste; add honey as needed and blend to incorporate
- 11 Strain through a fine-mesh strainer into a clean jar with a tight-fitting lid
- 12 Cool, then cover and refrigerate until well chilled before using
Nutrition Facts : Calories 10 calories, Fat 0 g, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 2 g
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
RED ROOSTER SAUCE
Simple spicy sauce for burgers, sandwiches, anything. Also great topping to add to fish before baking.
Provided by cylee
Categories Sauces
Time 2m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.
CHINESE LOBSTER SAUCE
Found this on About.com: Chinese Food. People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.
Provided by Nado2003
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
- Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
- In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
- Lightly beat the eggs with the salt.
- Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
- Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
- Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.
Nutrition Facts : Calories 216.4, Fat 15.6, SaturatedFat 4, Cholesterol 126.2, Sodium 760.9, Carbohydrate 5.6, Fiber 0.3, Sugar 1.8, Protein 9.8
HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE
This recipe is my own tweaked version of "Oven Roasted Tomato Sauce" I got from www.theslowroasteditalian.com. On some of the ingredients I just eye-balled the amount, so you may want to work with this recipe. It turned out so good, I just had to share. Splenda and wine are optional.
Provided by raleipold
Categories Sauces
Time 2h20m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
- Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
- Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
- Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
- Pour the rest of the mixture over the tomatoes.
- Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
- Turn them over when they reach desired look. .
- Blend the tomato cores on high, and pour them into a pot, and set aside.
- After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
- Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
- If you wish, add splenda to calm down the acidity in the sauce.
- Simmer sauce for about 15-20 minute.
- Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
- Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
- Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.
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