Plain Jane Basting Sauce Food
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
MY MOMS PIQUANT SAUCE
Make and share this My Moms Piquant Sauce recipe from Food.com.
Provided by Chef warren
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- mix all ingredients with a wire whisk in a mixing bowl.
- my father and i both like to make extra sauce to dip the meat and is also very good on baked potatoes.
Nutrition Facts : Calories 261.9, Fat 1.3, SaturatedFat 0.2, Sodium 2013.4, Carbohydrate 66, Fiber 0.8, Sugar 61.1, Protein 3.6
GARLIC GRILLED STEAKS (BASTING SAUCE)
Have you ever ran out of time to get your steaks marinated and all the recipes call for hours of marinating? This one takes just minutes to prepare and is then used for basting your choice of steaks while grilling and gives them a wonderful garlicky blended flavor. Recipe courtesy of TOH.
Provided by diner524
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- With a mortar and pestle, combine the garlic, salt and pepper. Add the oil, lemon juice and mix to form a paste.
- Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Brush with garlic mixture during the last few minutes of grilling. Let stand for 3-5 minutes before serving.
EVERYTHING BASTING SAUCE
This versatile sauce can be used on any recipe that calls for a basting sauce or mop. Try it the next time you're grilling pork roast or chicken.
Provided by Derrick Riches
Categories Sauces
Time 15m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Place all ingredients in a medium saucepan and bring to a rolling boil.
- Cover and allow to cool completely before applying to meat. This sauce can be used with any recipe that calls for a basting sauce .
- Enjoy!
Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1532 mg, Sugar 2 g, Fat 0 g, ServingSize About 1 quart (1 to 2 servings), UnsaturatedFat 0 g
PLAIN JANE BASTING SAUCE
There are times when you do not want to mask the flavour of good, expensive steaks or lamb chops with a too-piquant sauce. This is a simple, French-dressing type sauce. Baste grilling meat frequently!
Provided by Zurie
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Throw this into a processor.
- Process until smooth.
- Taste for seasoning and adjust.
Nutrition Facts : Calories 817.4, Fat 72.8, SaturatedFat 10.8, Sodium 1591.7, Carbohydrate 40.6, Fiber 0.9, Sugar 35.8, Protein 0.9
PLAIN TOMATO SAUCE
This is from a Southern Living Book titled, "Canning and Preserving Cookbook". I haven't tried the recipe but am posting it as a request. Hope you enjoy it. Prep time depends on how much you are making as the recipe gives no specific amounts.
Provided by Nancy Sneed
Categories Sauces
Time 1h
Yield 1 batch tomato sauce
Number Of Ingredients 2
Steps:
- Wash, rinse, drain and core the fresh firm tomatoes.
- Cut in 2-inch pieces and place in a large kettle.
- Cover and cook over low heat until the juice runs freely.
- Remove the cover and cook over high heat, stirring frequently, until the tomatoes are mushy.
- Put the tomatoes through a food mill or sieve to remove the skins and seed.
- Return the pulp to the kettle and cook until almost as thick as catsup.
- Pour the hot sauce to 1/4 inch from the top of the jars and add 1 tsp salt to each jar.
- Place the lids on the jars and screw the bands tight.
- Process pints and quarts in boiling water in a waterbath canner for 30 minutes.
Nutrition Facts :
BARBECUED CHICKEN WITH VINEGAR BASTING SAUCE
Provided by Lisa Ferro
Categories Chicken Marinate Low Carb Kid-Friendly Low Cal Backyard BBQ Vinegar Grill Grill/Barbecue Bon Appétit Houston Texas Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler.
- Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
- Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
- Serve with remaining sauce.
GRILLED HAM SLICES WITH HORSERADISH BASTING SAUCE
Make and share this Grilled Ham Slices With Horseradish Basting Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Set outdoor grill for medium-high heat, then lightly oil the grates.
- In a bowl combine the lemon juice with brown sugar and horseradish; heat in microwave for 1-1/2 minutes or until warmed.
- Score slices of ham, then season very lightly with black pepper if desired.
- Place on preheated grill.
- Baste continuously with the horseradish sauce while grilled.
- Grill time should take about 7-8 minutes per side.
- Delicious!
GARLIC LEMON LAMB SAUCE
This is so good! Addictive too! Serve this sauce with grilled cubed lamb, Serian or hard Italian bread cubes,and your favorite hot peppers.Put all together on a fork,and dip in to this wonderful sauce!
Provided by Cindy in PA.
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In food processer add oil and garlic at full speed for 1-2 minutes.
- Add lemon, process 30 seconds.
- Taste test using Italian or serian bread.
- Add more lemon and salt to taste.
Nutrition Facts : Calories 496.8, Fat 54.5, SaturatedFat 7.1, Sodium 40.2, Carbohydrate 3.8, Fiber 0.2, Sugar 0.4, Protein 0.5
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