Mediterranean Sauce Food

MEDITERRANEAN SAUCE

Steps:

• Prepare tomatoesand set aside.
• Saute onion and garlic in olive oil untilonion is transparent.
• Add all remaining ingreients.
• Bring sauce to a boil and reduce heat, cover and simmer for about 15 to 20 minutes.
• Pour sauce over pasta, toss and serve.

MEDITERRANEAN MEATBALLS

Steps:

• For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.

FISH FILLETS WITH MEDITERRANEAN SAUCE

Steps:

• TO PREPARE SAUCE:.
• Combine first seven ingredients in a saucepan.
• Simmer for 30 minutes.
• Add olive oil, and simmer for an additional 30 minutes or until sauce is thickened and reduced in volume.
• Add Salt and Pepper to taste.
• Serve sauce over fish.
• TO PREPARE FISH:.
• There are various methods you may use but I prefere one of the following:.
• METHOD ONE:Preheat oven to 400°F Butter a baking dish large enough to hold all the fillets in one layer, and place the fish in it.
• Dot with butter, salt and pepper to taste.
• Cook in the oven 10-12 minutes, or until fish flakes easily with a fork.
• OR.
• METHOD TWO: Place fish fillets on a large piece of aluminum foil.
• Salt and pepper to taste.
• Fold foil securely around fish and place in steamer over boiling water.
• Steam about 5 minutes, or until fish flakes easily with a fork.

CREAMY MEDITERRANEAN SAUCE FOR PORK, CHICKEN, OR LAMB

Steps:

• Base -- Add 2 teaspoons olive oil to your saute pan; if using non stick 1 teaspoon is fine. Heat to medium / medium high heat. Add in the onions and cook 2 minutes; then add in the capers, olives and mushrooms and cook another minute or two to combine all the flavors.
• Sauce -- Add the white wine to deglaze the pan and scrape up any bits. Cook another minute to reduce the wine. Reduce the heat to medium and add in the tomatoes, artichoke hearts and cream, stir well to combine. Season with salt and pepper; go easy on the salt. Nothing more is needed.
• Simmer -- Just simmer on medium / medium low and let the sauce reduce. It will take about 10 minutes to slightly thicken. Remember this is not a THICK sauce or gravy.
• Serve -- Spoon the sauce over grilled pork, chicken or lamb. This is excellent over rice, pasta (I love orzo for this), couscous and even butter noodles. This is even excellent over a baked potato topped with feta cheese. Fresh basil makes a nice garnish if you want. ENJOY!

MEDITERRANEAN MARINARA SAUCE

Steps:

• Saute garlic, onion & pepperoncini in oil in a dutch oven, over moderately low heat, stirring constantly until the onion is softened (about 5 minutes).
• Add the wine & bring to a boil; continue stirring & boil for 3- 5 minutes or until the wine is almost evaporated.
• Add tomatoes with their juice & the paste, lower the heat to medium & simmer, stirring occasionally, for 20 minutes or until thickened.
• Stir in artichoke hearts & olives, season to taste with salt & pepper and simmer for another 5 minutes.
• Add parsley & serve over your favourite pasta.
• It's enough for about 1 lb of pasta.

PINK MEDITERRANEAN PASTA SAUCE

Steps:

• You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
• In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
• Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
• In the meantime, start your pasta cooking in a large pot.
• Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
• Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.