Saucecondiment Essentials Spicy Beefpork Sauce Food

SAUCE/CONDIMENT ESSENTIALS: SPICY BEEF/PORK SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add all the ingredients, except the coconut sugar, and lime juice to a saucepan over medium heat.
• 4. Allow to come to a simmer.
• 5. Add the coconut sugar, and simmer for about 10 -12 minutes.
• 6. Add the ingredients to a blender, and blend until smooth.
• 7. Return to the saucepan, and continue to simmer for 10 - 12 minutes.
• 8. Add the lime juice, and simmer for 3 - 4 minutes.
• 9. Chef's Note: If you want a bit more heat, add the sriracha sauce.
• 10. Store in a sealed non-reactive container in the refrigerator until needed.
• 11. PLATE/PRESENT
• 12. Use in a meatloaf, top a burger, or use it as a dip for fries. Enjoy.
• 13. Keep the faith, and keep cooking.

THE 7 BEST SAUCES FOR PORK BURGERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sauce recipe in 30 minutes or less!

ANDY'S ESSENTIALS: A BURGER TO BE RECKONED WITH

Steps:

• 1. PREP/PREPARE
• 2. I have not tried this recipe using regular ground beef; however, if I did, I would select something like ground chuck.
• 3. You can use store-bought or homemade sliders. If homemade is your preference, here is my recipe: https://www.justapinch.com/recipes/bread/other-bread/ready-when-you-want-them-freshly-baked-yeast-rolls.html?r=7 This sauce is essential to the recipe without it, the recipe falls apart: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html Okay, you do not have to make your own mustard, but if you always wanted to give it a try, here you go: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-yellow-mustard.html?r=6
• 4. Gather your Ingredients (mise en place).
• 5. Take the ground buffalo, and shape it into a patty, slightly larger than your bun (there will be some shrinkage during the cooking process). Sprinkle both sides with some salt and pepper, and throw into a hot pan (you should hear a nice satisfying sizzle). After a few minutes, flip the burger, and cook for another minute or two.
• 6. Chef's Note: If you are adding cheese, do that now.
• 7. Cut the bun in half, and add the mayo to the cut side of the bottom half. Add the yellow mustard to the cut side of the top half. Add enough lettuce to cover the bottom of the bun. Add Andy's spicy beef/pork sauce.
• 8. Add a slice of nice fresh tomato.
• 9. Add the burger, with the sautéed onions, and pickles (if using).
• 10. PLATE/PRESENT
• 11. Serve with chips, fries... whatever suits your fancy. Enjoy.
• 12. Keep the faith, and keep cooking.

SAUCE ESSENTIALS: ASIAN-STYLE BBQ SAUCE

Steps:

• PREP/PREPARE
• Here are two recipes for you that are homemade: This first recipe is the one I used for the spicy ketchup. This is not chili sauce, nor is it a plain ketchup, although either one would probably work. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=9 A lot of folks like Worcestershire sauce; however, they do not like it when they find out it is made with anchovies. This recipe is anchovy free, and taste great. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Gather your Ingredients (mise en place).
• Whisk all the ingredients together, and store in a non-reactive container, in the fridge, until ready to use.
• PLATE/PRESENT
• Use on fried pork, chicken; even beef. Enjoy.
• Keep the faith, and keep cooking.

SPICY BEEFSTICK

Steps:

• In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
• For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
• Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

SAUCE ESSENTIALS: SPICY BURGER SAUCE

Steps:

• PREP/PREPARE
• If you are looking an awesome spicy ketchup, you must try this: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Add all the ingredients to a mixing bowl.
• Whisk until thoroughly combined.
• Place in a non-reactive container in the fridge, until ready to use.
• PLATE/PRESENT
• Use as a topping on your favorite burgers. Enjoy.
• Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPICY COCKTAIL AWESOME SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, large enough to hold all of the ingredients.
• 3. I tried this recipe first with ketchup... nope. Then crushed tomatoes... better. Tomato puree... hands down winner.
• 4. When I am talking about "prepared" horseradish, I am not talking about horseradish cream. This is full-blown horseradish. My favorite brand is: Bubbies Prepared Horseradish. If you can find it, pick it up... it is awesome.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients (except the Additional Items) to a saucepan over medium-low heat.Whisk to combine, and slowly, slowly, bring up to a simmer.
• 7. Simmer for 20 minutes, stirring occasionally, and then remove from the heat.
• 8. Allow to completely cool, and then add the lemon juice, and horseradish.
• 9. I would suggest that you add 1 teaspoon of horseradish at a time, then taste and see if you are happy. I usually use 3 teaspoons, or more... I like it hot.
• 10. Stored in a non-reactive jar (glass) with a tight-fitting lid, it should last 7 - 10 days.
• 11. PLATE/PRESENT
• 12. Use as a dipping sauce for seafood... Shrimp comes to mind. Or, I like dipping hushpuppies into this yummy sauce. Enjoy.
• 13. Keep the faith, and keep cooking.

APPETIZER ESSENTIALS: SPICY CHICKEN TENDERS

Steps:

• PREP/PREPARE
• You may have your own fav dipping sauce that you use things like chicken tenders... these are the two that I used: My spicy beef/pork sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=4 My spicy burger sauce: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Whisk all the marinade ingredients together in a bowl.
• Add the chicken tenders, and place into the fridge for about 90 minutes.
• Chef's Tip: I usually pour the marinade into a Ziploc bag, and then throw in the tenders. Every 10 minutes or so, I go in the fridge, and give the bag a squeeze.
• While the tenders are in the fridge, mix together the breading ingredients, using a shallow bowl.
• About 20 minutes before baking, place a rack in the middle position, and preheat the oven to 400f (205c).
• Remove the tenders one at a time, shake off the excess marinade, and coat with the breading mixture.
• Place them on a parchment-lined baking sheet, and give each one a bit of space.
• Chef's Note: When finished discard the remaining breading and marinade.
• Place in the preheated oven, until cooked through, and the crust is a golden brown, about 20 - 22 minutes.
• PLATE/PRESENT
• Serve with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.