Full Sauce Food – Page 4 – Recipes. That's pretty much it.

February 20, 2017

Red Curry with Chicken & Bamboo Shoots

AKA: Gaeng Phed Kai Sai Nawmai. This is an excellent Thai red curry that I had at my buddy Chris’s. It’s an excellent red curry so I told him he needed to give me the recipe. So I’m posting it before he does to make …

Asian - Southeast, Mains, Thai

by Dave

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February 20, 2017

Perfect Roast Chicken

Perfectly roasting a chicken, crispy golden crust… tender and moist in all parts of the bird (including the breast, which is notoriously difficult to keep moist) isn’t actually at all difficult when adhering to a few simple steps. I picked up this recipe partially from …

American - North, Mains, US

by Dave

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February 20, 2017

Peanut Sauce

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Peanut Sauce

Accompaniment to Sate Ayam

Author: Dave

Ingredients

2 tsp oil
2 birds-eye chilies
3 cloves garlic minced
200 g unsalted peanuts dry roasted and skinned
1/2 tsp salt
3 Tbsp palm sugar or brown sugar
250 ml hot water

Instructions

Heat the oil in a small saucepan.
Cook the chilies and garlic over low to medium heat, stirring frequently until soft, about 5 minutes.
Put into a food processor with the peanuts, salt, kefir lime and palm sugar or brown sugar, and process briefly so that the peanuts are still chunky.
Add the hot water and process briefly to make a thick sauce.
Transfer to a serving bowl.

Asian - Southeast, Indonesian, Sauces

by Dave

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February 20, 2017

Peanut Dressing

Spicy and delicious Indonesian peanut dressing for salads.

Asian - Southeast, Indonesian, Salads, Sauces

by Wes Nondorf

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October 15, 2016

Mom’s Popovers

American - North, Baked Goods and Bread, Sides, US

by Dave

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October 12, 2016

New York Style Pizza Crust

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New York Style Pizza Crust

Author: Dave

Ingredients

1 1/2 cup Water warm, about 105*F
2 1/2 tsp Kosher Salt
2 1/2 tsp Granulated Sugar
1 Tbsp olive oil
4 1/2 cup All Purpose Flour
1/2 tsp dry yeast
1/2 cup Cornmeal Or semolina flour (I didn't use nearly this much)

Instructions

Prep dough:

In a large bowl, dissolve sugar and salt in water.
In a large bowl, dissolve sugar and salt in water.
Turn out to a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: Approx 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch. I got a 12 inch pizza out of about 10 oz of dough, it was a little tough and crispy on the edges though.
Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
. Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day. (this is about 80% of the time this recipe takes comes from.)

Make Pizza:

Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
Sprinkle cornmeal or semolina on pizza peel or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Notes

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.

European - Western, Italian, Mains, Uncategorized

by Dave

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October 12, 2016

Mrs. Kluski’s Chicken Soup

American - North, European - Eastern, Polish, Soups, Uncategorized, US

by Dave

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October 12, 2016

Lemon-Ginger Scones with variations

Best. Scones. Ever. I learned these from my crazy roommate Linda. You can use the scone recipe as a base and vary flavors, like orange or white chocolate-lime or cinnamon-apple-ginger.

American - North, Baked Goods and Bread, US

by Dave

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October 12, 2016

Honey-Mustard BBQ Boneless Ribs

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Honey-Mustard BBQ Boneless Ribs

Author: Wes Nondorf

Ingredients

1/2 cup apple cider
2 Tbsp light brown sugar
1/3 cup clover honey
4 Tbsp dijon mustard
1 pinch Salt
1 pinch Black Pepper
2 racks St Louis/country style pork ribs 12-ribs on each
4 Tbsp Canola Oil
4 cups Water
3 oz. Ginger Fresh, skin-on and sliced

Instructions

Honey-Mustard BBQ Boneless Ribs

Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes.
Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste.
Let cool to room temperature.

Ribs:

Preheat the oven to 500 degrees F.
Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil.
Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack.
Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
Turn on the broiler and let heat for 3 to 5 minutes.
Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper.
Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed.
Remove from the oven to a cutting board and brush with more of the glaze.
Let rest 10 minutes before slicing.
Arrange the ribs on a serving platter and serve.