This is an excellent sauce for pork. I've included an Asian version and several variations in the notes.
Course Sauce
Cuisine American, Asian
Keyword Asian Orange Sesame sauce, citrus mayo, honey dijon, marmalade sauce, sauce for pork, sriracha ketchup, sweet horseradish sauce
Prep Time 5 minutesminutes
Servings 4
Author misangela
Ingredients
2Tblorange marmaladeOR apricot preserves
1tspprepared horseradishextra hot is excellent
olive oilto thin
S/Pto taste
Instructions
In a bowl, put marmalade and horseradish and combine. Add olive oil to thin to the consistency you'd like. Season with S/P to taste.
Notes
To make this into a really delicious Asian sauce, add sesame oil and sesame seeds. This method can be used to make many types of condiment sauces. Here are a few more: - Sriracha ketchup - Honey Dijon - Citrus Mayo (add citrus zest and juice and just a little olive oil to thin)Orange Marmalade Sauce image courtesy Allrecipes on Pinterest
This is a well known and delicious Italian recipe. It is light and easy to make.
Course Main Course
Cuisine Italian
Keyword italian fish and tomatoes, italian snapper, red snapper livornese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Author misangela
Ingredients
4filetsRed snapper or other firm white fishsub: Grouper or striped bass WITH SKIN
1can14 oz can diced san marzanos flame roasted diced is a good sub
olive oil
1Tbspcapers
¼cuppitted oil cured olivespitted kalamata or gaetta olives can sub
½medium white onionthinly sliced
2clovesgarlicminced
½cupthinly sliced fennel
½cupdry white wine or sherry
2Tblflat leaf parsleychopped
S/Pto taste
Instructions
Prep all your ingredients first. "Mise en place" will greatly enhance your cooking.
Heat a nonstick skillet over medium high heat. Put in several turns of olive oil. Put fish into pan skin side down and saute for 3-5 minutes (depending on the thickness of the filets). The fish should be about halfway done when you turn it over. Cook for half as much time on the flesh side. Remove to a plate and hold.
In the same pan, add a couple more turns of olive oil over medium heat. Add onion, fennel and garlic, and saute for a minute or two. Add tomatoes, olives and capers, stir. Add wine, stir and bring to a slow simmer until the sauce gets as thick as you want it. Check seasoning.
Serve sauce over fish and garnish with parsley.
Notes
This dish is excellent over rice or perhaps a small pasta. This dish is best with a thinner filet of fish, such as snapper, grouper or even striped bass would be nice. Thick filets without skin will not be as light or tasty here.
I saw this recipe on Rachel Ray's show and decided to make it myself. It is very good and vegan! My recipe is slightly different than the original in that I roast everything rather than use a skillet.
½cupjarred roasted red pepperor one flame roasted pepper, 1" dice
½cuppitted oil cured black olivesOR pitted kalamatas
1/3cupdiced flat leaf parsley
½tspred pepper flakesor more to taste
S/Pto taste
olive oil
Instructions
Prep all your veg first to make your cooking go faster. It is called "mise en place" and it really helps make cooking easier.
Preheat oven to 425°F. On a half sheet pan (you can cover with foil to make cleanup FAST), toss everything EXCEPT parsley with enough olive oil to coat. Season with about 1-2 tsp salt and pepper - go lightly, you can check again at the end of cooking.
Put sheet pan on center rack and let veg roast for about 15-20 minutes. If the veg is getting brown before it gets cooked, turn down the heat and let it go longer. Cauliflower should be soft and browned.
When cauliflower is done, pull from oven, toss again and let stand 5 minutes. Toss in parsley and check seasoning. Serve warm.
Notes
This recipe can be cooked in a skillet, but I prefer roasting for best flavour. If you want to speed up the roasting, you may blanch the cauliflower before tossing with other ingredients. Image from Food Network site on the original Ray recipe.
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This is a spin on Greek Stifatho. It is a beef, tomatoes and onion stew that many swear is better the next day. This dish can be cooked on the stove or in a crock pot. Photo credit: Echo Echo https://www.food.com/user/121690
128oz can diced tomatoessan marzano or fire roasted
½cupdry red wineor sherry
½cupbeef brothor sub chicken
½tspcumin
½tspcinnamon
1tspancho powder
1tspsmoked paprika
1lemonzest and juice
1 tspsugarOptional: to taste if tomatoes are overly acidic
dashfresh nutmeg
2 bay leaves
S/P to tasteseasoning
Toppings to serve
feta cheese
toasted pine nuts
chopped cilantro
Instructions
Prep all the veg, spices and dredge mix before you start. I use small bowls for all the spices so they are ready to toss in. This is called "mise en place" and will help your cooking go much more smoothly.
Put pot on medium heat with olive oil and pancetta. Render the pancetta slowly, turn down heat it if starts to get too brown. You want it crispy, not burnt. Add in onions, peppers and garlic and sweat them. Keep the heat fairly low, you want them translucent, not browned. About 5 minutes.
While the aromatics are cooking, dredge meat in the flour mixture. Turn up the heat to medium high and add meat to pot with veg. Brown meat, keeping it moving in the pot. When it begins to stick, deglaze with wine and broth. Scrape up the fond (brown bits) from the bottom of the pot. About 6 minutes.
Next, add tomato paste, all the spices, lemon zest and nutmeg. Stir. Add diced tomatoes and stir. Check seasoning. Now is when you'll add sugar if the tomatoes seem too acidic. When seasoning is correct, bring to boil then reduce to simmer.
Keep at a slow simmer for about 2 hours, lid slightly ajar, stirring occasionally. If the stew starts to reduce too much (gets too thick), add a little more broth and turn down heat a little.
When beef is very tender, stew is done. Add in the lemon juice and check seasoning a final time.
Serve with toppings suggested and crusty bread. Or over rice or couscous.
For Crock Pot
The recipe is basically the same, but you'll need to brown the pancetta, aromatics and meat in a skillet before adding to crock pot. Do the first three steps of the recipe, then all the other ingredients can be put in the crockpot (wait to check tomato acidity until the end of cooking). Cut down olive oil to about a Tbl. Cut down broth and wine by half (¼ C of each). Put beef and pancetta in last. Cook on HIGH for about 5 hours or when meat is very tender. As with the stovetop recipe, hold the lemon juice until the stew is done or it will become bitter.
Notes
Always add citrus juice at the end of cooking. Adding in early will make it bitter. Wait to check tomato acidity until the end when you use the crock, because the tomatoes are cooking for a very long time. If the diced tomatoes seem to have a lot of juice, then only use half of it in the crock pot. Crock pot cooking does not lose as much liquid as stovetop, keep that in mind.
Prep all ingredients and hold for use. This is called "mise en place" and it will make cooking MUCH easier for you.
Method
Fill large pot 2/3 with water for pasta and set on high heat to boil.
Melt butter and olive oil in skillet over medium high heat. When melted, add garlic and shallots. Turn down heat to medium and sweat (do not brown) until translucent.
Add in scallops and shrimp to shallots and gently cook until they are opaque. 3-4 minutes. Hold.
While seafood cooks, add spinach and parmesan to food processor. Pulse 2-3 times to break up spinach and incorporate parmesan.
Season pasta water (which should be at the boil by now) with 2 Tbl of salt and add shells. Moderate heat to a boil, but not boiling over. Cook pasta until al dente - use package instructions for time.
Add seafood and all pan drippings to spinach in food processor and pulse until incorporated, but NOT a paste. You want to have chunks of seafood here. Add ricotta and nutmeg and pulse once or twice to combine. Check seasoning.
Check shells for doneness and when finished, drain and rinse with cold water.
Put mixture from processor into a large plastic bag. Cut off one corner (about ¾ inch from tip) to make a piping bag. Spray baking dish with food release spray and put a few swirls of olive oil in the bottom. Pipe filling into shells and place into baking dish. Set aside. Preheat oven to 375°F.
This is a bechamel sauce. Melt sauce butter in a sauce pan over medium high heat. When butter is bubbly, add flour and stir for a minute or so to make roux. Add half and half and bring to boil, stirring constantly to incorporate roux. Turn down heat to medium and add parmesan, stirring constantly (use a whisk if you have one). Add nutmeg. You should have a thick, cheesy sauce. If it's too thick, add a little water. If it's too thin, add more parmesan. When you've got the consistency right, turn off heat and check seasoning.
Pour bechamel sauce over pasta and bake at 375°F for about 20 minutes or until the sauce is bubbly and has browned a little. Let rest 5 minutes before you serve.
