tag:blogger.com,1999:blog-88304039804903130612024-03-13T16:32:25.549-07:00San Diego Sauce Co.Great Sauces, and good food for the soul.SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-8830403980490313061.post-44201260279568051722012-01-15T17:33:00.000-08:002012-01-15T17:42:39.390-08:00New downtown eatery to take place shuttered cafe - The Indiana Gazette Online: Indiana County Area News: indiana, pa.,<a href="http://www.indianagazette.com/a_news/article_350b4cba-50dd-5a0c-a75e-be6dbc723582.html?cbst=62#.TxN-XG8kNDs.blogger">New downtown eatery to take place shuttered cafe - The Indiana Gazette Online: Indiana County Area News: indiana, pa.,</a>:<br />
<a href="http://2.bp.blogspot.com/-_eYs8vh6lEI/TxOATcJaQZI/AAAAAAAAADo/ZUQedP7VAlU/s1600/CozyCorner.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="184" src="http://2.bp.blogspot.com/-_eYs8vh6lEI/TxOATcJaQZI/AAAAAAAAADo/ZUQedP7VAlU/s200/CozyCorner.gif" width="200" /></a> <br />
Pastry fans, rejoice. At the Cozy Corner Caf←, you can have your<br />
Capitol roll and eat it, too.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com1tag:blogger.com,1999:blog-8830403980490313061.post-18813396221399879782011-11-30T20:18:00.000-08:002011-11-30T23:39:00.002-08:00Spiced Apple Bread Pudding - Gluten Free<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"><b>Spiced Apple Bread Pudding</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><i>with Bourbon Whiskey Sauce</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://p.twimg.com/Afi-fniCMAAwrcF.jpg:large" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://p.twimg.com/Afi-fniCMAAwrcF.jpg:large" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>So I've been playing with my new toy recently(Bread machine-yes they are making a comeback,) and trying to perfect my gluten free bread recipe. I made four loves yesterday, three of them pretty good which allowed me to have the best damn burger since going sans gluten(lettuce wraps just don't cut it.) I obviously needed to do something with all of this extra bread, so I decided to throw together a bread pudding. I used some of each of the three good loaves which turned out nice, because they each had slightly different tastes and textures. now I am not going to go through all of the GF bread recipes here, but I am more than happy to share them with anyone who makes a personal request.<br />
<br />
I don't know why, but I have always been fond of bread pudding, and I would get bummed every time I'd see it on the desert menus while dining out. Although I have come across a few decent commercially available GF breads, I've yet to make that sweet succulent treat that has eluded me for years. So with no further ado and a glut of gluten free bread I will embark on this worthy pursuit now.<br />
<br />
<b>Bourbon Whiskey Sauce</b><br />
1/2 cup Butter<br />
1 cup Sugar<br />
1/8 tsp. Cardamom<br />
1 Egg<br />
3/4 cup Bourbon Whiskey(from Kentucky for the purists)<br />
<br />
Melt butter in heavy sauce pan over low heat. Add the sugar and cardamom, and whisk until well blended. Whisk in the egg and continue stirring until thickened. Pour in the whiskey and stir well until the sauce is smooth and translucent. Remove from heat but cover to keep warm.<br />
<br />
<br />
<b>Spiced Apples</b><br />
3-4 Apples, peeled cored and sliced<br />
1/4 cup Sugar<br />
2 tsp Starch(I use tapioca, but corn is okay too)<br />
1 tsp Cinnamon<br />
1/4 tsp Allspice<br />
dash of Cayenne Pepper<br />
dash of Sea Salt<br />
1 Tbsp Butter, cut into four squares<br />
1 Tbsp Fresh Lemon Juice<br />
<br />
Put all ingredients in a heavy sauce pan, stir well to evenly distribute the ingredients. Heat covered over medium high heat until mixture begins to boil. Stir well and reduce heat to low and simmer while you are assembling the bread pudding.<br />
<br />
<br />
<b>Bread Pudding</b><br />
6-7 cups Gluten Free Bread, cubed(don't use dense breads like those made of rice but absorbent types)<br />
3 cups Milk<br />
3-4 Eggs(3 for loose pudding and 4 for firm)<br />
1.5 cup Sugar<br />
2 Tbsp Vanilla<br />
1 tsp Cinnamon<br />
1/2 cup Golden Raisins<br />
3 Tbsp Butter, melted<br />
1/2 cup Pecans, toasted and chopped<br />
<br />
Preheat oven to 350 degrees. Soak the bread cubes in milk in a large bowl. In separate bowl, beat eggs, sugar, vanilla, and cinnamon until well mixed. Pour egg mixture into the large bowl with the bread and milk, and mix gently. Carefully fold in the raisins. Coat a 13x9 baking dish with the butter and pour in the bread mixture. Spoon the spiced apples evenly over the top of the bread mixture, gently pressing some of the slices into the pudding mixture while leaving some floating on top. sprinkle the pecans over the top and place in preheated oven for 40 - 50 minutes or until the center springs back when pressed down with spoon.<br />
<br />
Like all good desserts, this is very rich and small pieces are advisable. You could omit the raisins and nuts if you like but why go half way, desserts are for splurging occasionally(to distract us from our mundane lives? LOL) Anyway, only make this for rare special occasions(like Wednesday's,) and you should be fine.<br />
<br />
As always, Enjoy, God Bless, and keep it SAUCY!!!<br />
SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-12635622102582062002011-10-26T10:22:00.000-07:002011-10-26T10:22:00.799-07:00Mexican Hot Chocolate Arborio Rice Pudding<div class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Mexican Hot Chocolate Arborio Rice Pudding</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://0.tqn.com/d/frenchfood/1/I/t/7/-/-/chocricepuddingrecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://0.tqn.com/d/frenchfood/1/I/t/7/-/-/chocricepuddingrecipe.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This rice pudding is decadently creamy and sinfully seductive, with firm but tender grains of Arborio rice suspended in a creamy, spicy, chocolaty, milky pudding. I'm amazed at how easy it is to create a terrific dessert from simple ingredients found around the house(or at least easy to find.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:</div><div class="MsoNormal">1/2 to 3/4 cup Arborio Rice</div><div class="MsoNormal">4 Tbs. Butter</div><div class="MsoNormal">4 cups Nonfat Milk(I used Lactaid)</div><div class="MsoNormal">1/4 cup Sugar</div><div class="MsoNormal">1 round cake of Mexican Hot Chocolate(Abuelita or Ibarra)</div><div class="MsoNormal">1/4 tsp. Ground Cinnamon</div><div class="MsoNormal">1/8 tsp. Sea Salt</div><div class="MsoNormal">1 dash Cayenne Pepper</div><div class="MsoNormal">1-2 Large Egg Yolks(determines thickness)</div><div class="MsoNormal">1/2 cup Half & Half</div><div class="MsoNormal">1 tsp. Vanilla Extract</div><div class="MsoNormal">2 oz. Premium Dark Chocolate(broken into small pieces)</div><div class="MsoNormal">1 Tbs. Cacao Nibs</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Steps</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1. Melt butter in heavy bottom large sauce pan over medium-high heat, add Arborio Rice and cook for about two minutes till rice is translucent.</div><div class="MsoNormal">2. Break Mexican Hot Chocolate cake into quarters, place in microwaveable cup along with 1 cup of milk, and all of the sugar. Microwave on high for a minute or so and blend until smooth(hand blenders are great for this.) </div><div class="MsoNormal">3. Add mixture from step 2, remaining milk, cinnamon, sea salt, & cayenne to the saucepan with rice and butter and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.</div><div class="MsoNormal">Continue cooking until the rice is tender but not too mushy. The milk will be thick and the rice tender, but the mixture will still be very soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding.)</div><div class="MsoNormal">4. In a bowl, whisk the egg yolks and half & half together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for about 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. </div><div class="MsoNormal">5. Remove from the heat and stir in the vanilla, chocolate pieces, and cacao nibs.</div><div class="MsoNormal">6. Pour the pudding into a serving bowl or individual serving dishes and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, about 2 to 3 hours. Serve cold.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Notes</div><div class="MsoNormal">This pudding is delicious as is, but you can also fold a dollop of whipped cream into each serving, </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This is the perfect finish to a great meal or a great midnight snack, so rich that you only need a few spoonfuls but will be challenged to stop there.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy, God bless, and as always keep it saucy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-75285974253059408802011-09-05T23:09:00.000-07:002011-09-05T23:09:21.350-07:00Easy - Gluten Free Breakfast Crepes<div class="separator" style="clear: both; text-align: center;"><a href="http://scottymacblog.com/wp-content/uploads/2010/08/Crepe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://scottymacblog.com/wp-content/uploads/2010/08/Crepe.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div>So, my wife and kids love crepes for breakfast, and order them at restaurants all the time. When my wife and I were shopping at World Market, we found a crepe mix made by Sofela. We bought it and I made them for my wife and she thought they were okay, but it got me thinking..."Why not make them Gluten Free so that we all could enjoy them." Me, being the expert food technologist that I am, I reverse engineered a recipe from the ingredients and preparation of the Sofela product. When that didn't work I decided to eyeball it like I usually do, and it turned out pretty good..<br />
<br />
These are great stuffed with fruit and whipped cream, or scrambled eggs with bacon, ham, sausage, peppers, etc. added. If you are lucky enough to live in L.A.(haha) you could pick up some of our delicious fruit curds at <a href="http://mrmarcel.com/">Monsieur Marcel</a> located @ the original Farmer's Market(<a href="http://maps.google.com/maps?q=w.+3rd+and+fairfax,+los+angeles&hl=en&sll=37.0625,-95.677068&sspn=40.545434,79.013672&vpsrc=0&z=16">3rd&Fairfax</a>) which would go really well with these.<br />
<br />
So here is the recipe which makes about six 8" crepes and can easily be scaled up or down:<br />
<br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Gluten Free Crepes</span></b></div><br />
2/3 cup Nonfat Milk<br />
2 Large Eggs<br />
1/2 cup Sweet Rice flour(Mochi, available at Asian markets)<br />
1 tsp. Sugar<br />
1 tsp. Vanilla Extract<br />
1-2 dashes of Sea Salt<br />
<br />
I found that a non-stick range top griddle works best for this but you could also use a skillet if you don't have a griddle. Heat the griddle over medium heat while you mix the batter.<br />
<br />
Whisk together the milk, eggs, and vanilla until well blended. Add the remaining ingredients and mix well until the batter is smooth.<br />
<br />
Spray the non-stick griddle with Pam(repeat this before each crepe) and in a circular motion pour in slightly less than 1/4 cup of batter, and immediately tilt the pan in a circular motion to expand the batter before it sets. The goal is to have a nice thin, round shape. cook for about 1 minute, flip and cook 30 to 45 seconds more. It might take some practice to flip these without tearing or getting folds, but you'll get the hang of it soon enough. There are many ways to stuff and fold but I find the easiest way is like an enchilada. Simply put your fillings straight down the middle and fold each side over the filling.<br />
<br />
That's all there is to it. These are often sprinkled with powdered sugar, and served with syrup, but nether are necessary. You can easily omit the vanilla/sugar to make savory crepes which can be filed with almost anything. <br />
<br />
Enjoy, God bless, and Keep it Saucy!!SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-9855234441377621972011-07-26T11:52:00.000-07:002011-07-26T11:52:07.956-07:00Easy - Cucina Italia Chicken Cacciatore<h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><span style="font-family: "Engravers MT"; font-size: 18.0pt; font-weight: normal; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold;"><span class="Apple-style-span" style="color: white;">CUCINA ITALIA<o:p></o:p></span></span></h1><h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><span style="font-family: Helvetica; font-size: 14.0pt;"><span class="Apple-style-span" style="color: white;">Chicken Cacciatore<o:p></o:p></span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="http://www.sandiegosauce.com/"><img border="0" height="213" src="http://www.recipekey.com/images/recipes/s_b25b8864f8d3d735d7926effd681ec6f.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Helvetica; font-size: 14.0pt;"><span class="Apple-style-span" style="color: white;"><br />
</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">Great over Pasta or by itself with a nice Caesar salad. Bellissimo!!<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">1 ½ lbs Boneless Thighs<br />
1 Tbsp. Olive Oil<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">2 Tbsp. Olive Oil<br />
1 Medium Onion Sliced Thinly<br />
4 Ribs Celery Sliced<br />
2 Large Carrots Diced<br />
¼ cup Sherry Wine<br />
¼ tsp. <a href="http://www.recipezaar.com/library/getentry.zsp?id=507">crushed red pepper flakes</a> (optional) <br />
<a href="http://www.recipezaar.com/library/getentry.zsp?id=337">black pepper</a>, to taste <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">1 jar Cucina Italia Primavera<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">Heat 1 Tablespoon oil in skillet, and brown chicken on both sides. Remove and set aside.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">Add 2 Tablespoons oil to skillet and cook onion, celery, and carrot over medium-high until onion is translucent. Add red pepper, and black pepper. Add Sherry and cook off alcohol (about two minutes.)<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">Add chicken to skillet and pour Cucina Italia Primavera over the top along with ½ cup water. Heat covered on High to a boil and then reduce to simmer for 30 minutes. Turn chicken over and simmer additional 30 minutes, removing the cover for the last 10 minutes. <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-top: 12.0pt; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;"><span class="Apple-style-span" style="color: white;">SERVES 4 -6 </span><o:p></o:p></span></div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-50591005418136544702011-07-25T17:14:00.000-07:002011-07-25T17:14:43.472-07:00Easy - Cucina Italia Lasagna Verde<h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><span style="font-family: "Engravers MT"; font-size: 18.0pt; font-weight: normal; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold;"><span class="Apple-style-span" style="color: white;">CUCINA ITALIA<o:p></o:p></span></span></h1><div align="center" class="MsoNormal" style="margin-bottom: 4.8pt; mso-para-margin-bottom: .4gd; text-align: center;"><b><span style="font-family: Helvetica; font-size: 14pt;"><span class="Apple-style-span" style="color: white;">Lasagna Verde<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.sandiegosauceco.com/"><img border="0" height="265" src="http://1.bp.blogspot.com/_Dwex9AQ8IuA/Shx4OimMjJI/AAAAAAAAGBk/CHjbU6a5lJE/s320/lasagna-verde-400-4.jpg" width="320" /></a></div><div align="center" class="MsoNormal" style="margin-bottom: 4.8pt; mso-para-margin-bottom: .4gd; text-align: center;"><b><span style="font-family: Helvetica; font-size: 14pt;"><span class="Apple-style-span" style="color: white;"><br />
</span></span></b></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">1 jar Cucina Italia Zucchini Verde Salsa Italiana<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">2 Tbs. Olive Oil<br />
4 Celery Ribs Diced<br />
2 Large Carrots Diced<br />
1 Medium Onion Diced<br />
1 lb. ground Chicken or Veal<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">1 (15 oz.) container Ricotta<br />
1 egg, beaten<br />
8 oz. shredded Mozzarella cheese<br />
1/3 c. water<br />
1/4 c. Parmesan cheese<br />
1 tbsp. parsley flakes<br />
Dash nutmeg<br />
Salt & pepper to taste<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">1 Package No Boil Lasagna<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">1/2 c. Parmesan cheese<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">Preheat oven to 375 degrees. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">Heat olive oil in saucepan over medium-high heat and cook carrots, onions and celery until caramelized(about 7-10 minutes.) Add ground chicken or veal and cook until browned well. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">In a large bowl mix together Ricotta cheese, beaten egg, Mozzarella cheese, 1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes and nutmeg. Add salt and pepper if desired. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">Layer as follows: <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">1. ¼ of the sauce and ½ meat mixture, lasagna strips, 1/2 cheese mixture <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">2. ¼ of the sauce and ½ of the meat mixture, lasagna strips, rest of cheese mixture <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">3. Lasagna strips, remaining sauce <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">4. Top with 1/2 cup Parmesan cheese or lots of grated Mozzarella <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">Bake at 375 degrees, covered with aluminum foil for 40 minutes. Remove foil and bake for 15 more minutes. IMPORTANT: Let stand for 5 to 10 minutes before cutting. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><span style="font-family: Helvetica; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">Serves 6-8.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd;"><br />
</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-71140459526192136842011-07-24T13:11:00.000-07:002011-07-25T17:07:03.192-07:00Quick/Easy Dinner - Cucina Italia Gnocchi Pomodoro con Gorgonzola<h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><span style="font-family: 'Engravers MT'; font-size: 18pt; font-weight: normal;">CUCINA ITALIA<o:p></o:p></span></h1><h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><span style="font-family: Helvetica; font-size: 14pt;">Gnocchi Pomodoro con Gorgonzola<o:p></o:p></span></h1><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.sandiegosauceco.com/"><img border="0" height="269" src="http://shortexact.files.wordpress.com/2007/01/tb_mescolanza_gnocchi.JPG?w=450" width="320" /></a></div><div style="text-align: center;"><br />
</div></div><div class="MsoNormal"><span style="font-family: Helvetica;">Great quick meal that is hearty.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">1 lbs Potato Gnocchi<br />
1 Tbsp. Olive Oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Helvetica;">½ cup water<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">½ pound Gorgonzola Cheese cubed<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Helvetica;">½ pound chopped walnuts<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">1 jar Cucina Italia Pomodoro<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">Heat 1 Tablespoon oil in skillet, and sauté gnocchi until lightly browned.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">Add Cucina Italia Pomodoro and water and cook covered over medium heat for 10 minutes.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">Add gorgonzola and walnuts and quickly toss with gnocchi and sauce. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;">Serve immediately on warmed plate. Garnish with fresh chopped basil and serve with a balsamic vinaigrette salad.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-top: 12.0pt; mso-para-margin-top: 1.0gd; text-align: center;"><span style="font-family: Helvetica;">SERVES 4 -6 <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-top: 12.0pt; mso-para-margin-top: 1.0gd; text-align: center;"><span style="font-family: Helvetica;"><i><b>Soon I will post a recipe for Gluten Free </b></i></span><span class="Apple-style-span" style="font-family: Helvetica;"><b><i>Gnocchi</i></b></span></div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-7055368316458684282011-07-23T16:19:00.000-07:002011-07-23T16:19:36.429-07:00Cucina Italia - San Francisco Pork Chops<h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><st1:city><st1:place><span style="font-family: Helvetica; font-size: 14.0pt;"><h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><span style="font-family: "Engravers MT"; font-size: 18.0pt; font-weight: normal; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold;">CUCINA ITALIA<o:p></o:p></span></h1></span></st1:place></st1:city></h1><h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><st1:city><st1:place><span style="font-family: Helvetica; font-size: 14.0pt;">San Francisco</span></st1:place></st1:city><span style="font-family: Helvetica; font-size: 14.0pt;"> Pork Chops<o:p></o:p></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="http://www.testkitchenblog.com/wp-content/uploads/2010/05/Smothered-Pork-Chops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.testkitchenblog.com/wp-content/uploads/2010/05/Smothered-Pork-Chops.jpg" /></a></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Helvetica;">This is a unique and tasty way to serve pork chops. The sauce is sooo tasty. This dish goes well with rice and a cooked veggie. Yummy! <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">1 ½ lbs pork chops, bone in <br />
1 Tbsp. Olive Oil<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">2 Tbsp. Olive Oil<br />
1 Medium Onion Sliced Thinly<br />
4 Ribs Celery Sliced<br />
½ pound sliced mushrooms<br />
¼ cup Marsala Wine <br />
¼ tsp. <a href="http://www.recipezaar.com/library/getentry.zsp?id=507"><span style="color: black;">crushed red pepper flakes</span></a> (optional) <br />
<a href="http://www.recipezaar.com/library/getentry.zsp?id=337"><span style="color: black;">black pepper</span></a>, to taste <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">1 jar Cucina Italia Marsala Marinara<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">Heat 1 Tablespoon oil in skillet, and brown chops on both sides. Remove chops and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;">Add 2 Tablespoons oil to skillet and cook onion and celery over medium-high until onion is translucent. Add red pepper, and black pepper. Add </span><st1:city><st1:place><span style="font-family: Helvetica;">marsala</span></st1:place></st1:city><span style="font-family: Helvetica;"> and cook off alcohol (about two minutes.)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;">Add pork chops to skillet and pour Cucina Italia Marsala Marinara over the top along with ½ cup water. Heat covered on High to a boil and then reduce to simmer for 30 minutes. Turn chops and simmer additional 30 minutes, removing the cover for the last 10 minutes. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;">Remove chops to platter. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;">Reduce Sauce to a thicker consistency.</span><span style="font-family: Helvetica; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"> <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;">Pour over chops and serve. <o:p></o:p></span></div><div class="MsoNormal" style="margin-top: 12.0pt; mso-para-margin-top: 1.0gd;"><span style="font-family: Helvetica;">SERVES 4 -6 <o:p></o:p></span></div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-52589165141434824512011-07-23T15:32:00.000-07:002011-07-23T15:39:34.987-07:00Incomparable Pasta Sauce(and more)Cucina Italia - Sugo Italiano<br />
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Forgive us for tooting our own horn, but we kid you not when we say that our Pasta Sauces are unlike anything else on the market. Our sauces are painstakingly handcrafted with the finest ingredients, and hand packed which allows for their stand out chunkiness. Got Gadgets? We do! Our family always loved sauces with big discernible pieces of vegetables in them, and it was a given that would be the case with our sauces we offer to you. When we list mushrooms, zucchini, olives, artichokes, peppers, etc., you'll not only see them but taste them too, and taste them you will! We pride ourselves on packing our sauces with so many gadgets, you can't help but getting them in every bite. We don't stop there, but we use the finest classic ingredients like extra virgin olive oil, fresh onions, garlic, vegetables, and a bottle of wine in every case. Finally, we add no sugar to our sugos, EVER! so only the natural sweetness of the ingredients is what you taste. So go ahead and spoil yourself, you deserve it, and remember that these sauces are not just for pasta, but are great on grilled meats, fish, veggies, eggs, bruschetta, and more.<br />
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We have posted recipes that can be made with these sauces and will have more to share soon. Feel free to share your recipes with us and we will post them if we like them.<br />
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Sugos we currently make:<br />
Marsala Marinara - Puttanesca - Arrabbiata - Pomodoro - Carciofino(Artichoke w/Blk Olives) - Melanzana(Eggplant w/Grn Olives) - Balsamica(w/ Sun Dried Tomatoes) - Zucchini Verde - Primavera - Arrostito(Roasted Peppers) - Portabella<br />
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God bless, and Mangia!<br />
As always, Keep it Saucy. SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-3653331777932705012011-06-24T13:08:00.000-07:002011-06-24T13:08:00.578-07:00Boog'z Batchin' it Burgers<div class="separator" style="clear: both; text-align: center;"><b><u><span class="Apple-style-span" style="font-size: x-large;">BOOG'Z BATCHIN' BURGERS</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><b><u><span class="Apple-style-span" style="font-size: large;"><br />
</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1Qpu-toinfAhSSgxvlkkF2p3c1-5L_WN_HB1qYEghtrg0nsv6JaVSpBd5Pit4VR98hYMKGnsuBubmV5YOr9jZlkpDIdNqmxUh-sCsFksPfjTK_-oVRkSvQzbTHimDL5LM4cdfebB4rlK/s640/feta+burgers.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1Qpu-toinfAhSSgxvlkkF2p3c1-5L_WN_HB1qYEghtrg0nsv6JaVSpBd5Pit4VR98hYMKGnsuBubmV5YOr9jZlkpDIdNqmxUh-sCsFksPfjTK_-oVRkSvQzbTHimDL5LM4cdfebB4rlK/s400/feta+burgers.png" width="400" /></a></div>Okay, here is one for us guys! On occasion we are able to cook food exactly like we want it. No, "It's too spicy" or "Hold the garlic" and the frustrating, "That's too fattening!" So here is a great recipe for the ultimate no hold barred burger. Feel free to modify to your liking:<br />
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<b><i>Ingredients:</i></b><br />
<br />
1.5 lbs. Ground Sirloin<br />
1 Egg<br />
1/2 Medium sized onion, grated<br />
2 Garlic cloves, grated<br />
1/2 Bunch cilantro, leaves and stems chopped<br />
1-2 Tbsp. Worcestershire Sauce<br />
.5 tsp. Sea Salt<br />
.5 tsp. Pepper, ground<br />
.5 tsp. Chili Powder<br />
.5 tsp. Smoked Paprika<br />
4 oz. Feta Cheese, crumbled<br />
2 tsp. Chive, chopped<br />
2-4 Chile Peppers, stemmed and seeded, minced<br />
2 Tbsp. Olive Oil<br />
<br />
Combine all ingredients in a non-reactive bowl, and form into patties about .75 inches thick. Now I like to cook my burgers on a griddle which makes them very juicy. You can use a cast iron skillet if you don't have a griddle, or you can throw them on the grill. Heat griddle to the highest setting, and cook patties 3 minutes on the first side, flip and cook an additional 4 minutes. Don't flip more than once, and don't press on them with the spatula or a weight. Remove burgers from griddle to a large plate or platter, and tent with foil for 10 minutes.<br />
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Crack open an ice cold, strong beer, and enjoy. Great on toasted or grilled buns, as tacos, or gyros. Serve with grilled onions, Roasted potato fries, Tzatziki sauce, etc. Chiles can be anything mild to wild, but the hotter the better IMHO.<br />
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Goes great with <a href="http://sandiegosauce.com/">"Burning Sensations - Borracho y Loco"</a> hot sauce.SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-62176178290759198692011-03-28T15:08:00.000-07:002011-03-31T18:38:36.641-07:00Angry Ukrainian Pigs in Blankets - Halupki Arrabbiata(Cucina Italia) - Gluten FreeWe're Back after an extensive hiatus, and we'll try to be more consistent with our posts(at least once a week is the goal.) Below is a spicy version of Ukrainian style stuffed cabbage ala our <a href="http://sandiegosauceco.com/"><span class="Apple-style-span" style="color: blue;">Cucina Italia</span></a> - Arrabbiata(angry) sugo italiano. Traditionally this dish is made with a mixture of ground beef and pork, but last night I made it with ground turkey and Jimmy Dean sausage(country style) and it turned out pretty amazing. If you're not into spicy(keep it to yourself) you can easily substitute any other <a href="http://sandiegosauceco.com/"><span class="Apple-style-span" style="color: blue;">Cucina Italia</span></a> Sugo Italiano. The Pomodoro or Marsala Marinara would be good choices, but any will do just fine. So lets get started!!<br />
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</b><br />
<div style="text-align: center;"><b style="background-color: black;">Halupki Arrabbiata(Cucina Italia) - Gluten Free</b></div><div style="text-align: center;"><b style="background-color: black;"><img alt="Stuffed Cabbage" height="285" src="http://0.tqn.com/d/easteuropeanfood/1/I/o/d/-/-/slovak-cabbage-rolls-bySamantha.jpg" width="400" /></b></div><b><span style="background-color: black;">Ingredients:</span></b><br />
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 (4-pound) whole head of cabbage<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1/2 to 3/4 cup raw rice<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1/2 to 3/4 cup water<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 finely chopped medium onion<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>4 tablespoons (1/2 stick) butter<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 1/2 pounds ground turkey breast<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 pound country style sausage<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>Salt and pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 large egg<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 clove minced garlic<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 teaspoon sweet or hot paprika<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 teaspoon smoked paprika<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black; font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>1 jar <span class="Apple-style-span" style="font-size: small;"><a href="http://sandiegosauceco.com/"><span class="Apple-style-span" style="color: blue;">Cucina Italia</span></a></span> Arrabbiata <o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0in; margin-left: 13.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;"><span class="Apple-style-span" style="font-size: x-small;"><span style="font-family: Symbol;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="Apple-style-span" style="font-size: x-small;">1 (14-ounce) can crushed tomatoes</span><o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 0.25in; margin-left: 0in; margin-right: 0in; margin-top: 0.25in;"><a href="http://chefdoughty.johndanielsmith.com/blog/wp-content/uploads/2008/09/chef_d_pics_0231.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="background-color: black;"><img alt="cabbage leaves" border="0" height="133" src="http://chefdoughty.johndanielsmith.com/blog/wp-content/uploads/2008/09/chef_d_pics_0231.jpg" width="200" /></span></a><b><span style="background-color: black;">Preparation:<o:p></o:p></span></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves. </span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><a href="http://i.ytimg.com/vi/xnjVrKpN3zE/0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="background-color: black;"><img border="0" height="150" src="http://i.ytimg.com/vi/xnjVrKpN3zE/0.jpg" width="200" /></span></a><span class="Apple-style-span" style="background-color: black;">2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. <o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased stock pot or Dutch oven. <o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Rinse rice and cook it in equal amount of water until water is absorbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool. <o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">5.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>In a large bowl, mix cooled rice, cooled onions, turkey, sausage, salt and pepper to taste, egg, garlic, paprikas, and 1/3 cup of the arrabbiata sauce, and blend thoroughly. Don't overmix or the meat will become tough. <o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">6.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. <o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">7.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Place the cabbage rolls on top of the chopped cabbage with a mixture of the remaining arrabbiata and the crushed tomatoes in between the layers in the stock pot or Dutch oven. Top with remaining sauce mixture, and any remaining cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn. <o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-bottom: 12pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">8.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Serve with pan juices, loose cabbage, and perhaps a drizzle of sour cream, or splash of Burning Sensations hot suace if desired, and mashed potatoes and crusty bread(Rudi’s Multigrain Gluten Free is awesome.)<o:p></o:p></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-left: 22.5pt; text-indent: -0.25in;"><span class="Apple-style-span" style="background-color: black;">9.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker.<span class="Apple-style-span" style="font-size: 9pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-left: 22.5pt; text-indent: -0.25in;"><span style="background-color: black;"><br />
</span></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; line-height: normal; margin-left: 22.5pt; text-align: center; text-indent: -0.25in;"><b style="background-color: black;">Makes about 18 stuffed cabbages or Halupki. Recipe can be easily doubled. </b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: normal; margin-left: 22.5pt; text-indent: -0.25in;"><span style="background-color: black;"><br />
</span></div><span class="Apple-style-span" style="background-color: black;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: black;">Good bye, God Bless, and keep it saucy!!</span><br />
<span class="Apple-style-span" style="background-color: white;">st louis cardinals, cincinnati reds, padres, milwaukee brewers, yankees, kansas city royals, washington senators, april fools day pranks</span>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-19598974300578608202010-12-17T08:16:00.000-08:002011-05-27T08:39:35.834-07:00Recipe - Easy Tortilla Crusted Halibut w/ Grilling Sensations Mango Ginger<div style="border-bottom: dotted #333333 1.0pt; border: none; mso-border-bottom-alt: dotted #333333 .75pt; mso-element: para-border-div; padding: 0in 0in 0in 0in;"><div align="center" class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dotted #333333 .75pt; mso-margin-bottom-alt: auto; mso-outline-level: 1; mso-padding-alt: 0in 0in 0in 0in; padding: 0in; text-align: center;"><span class="Apple-style-span" style="color: white;"><a href="http://www.blogger.com/goog_865859"><span style="font-family: Algerian; font-size: 20pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 14pt;">®</span></sup></a><span style="font-family: Georgia, serif; font-size: 17pt;"><a href="http://bgdfoods.com/BurningSensations.htm"> <br />
Tortilla Crusted Halibut</a><o:p></o:p></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.delish.com/cm/delish/images/michael-schlow-potato-crusted-halibut-xl-90425249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="320" src="http://www.delish.com/cm/delish/images/michael-schlow-potato-crusted-halibut-xl-90425249.jpg" width="320" /></span></a></div><div align="center" class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;"><span class="Apple-style-span" style="color: white;">INGREDIENTS<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><a href="http://www.blogger.com/goog_865864"><span style="font-family: Algerian; font-size: 10pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">® </span></sup></a><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><a href="http://bgdfoods.com/BurningSensations.htm">Mango Ginger Grill/Dip Sauce</a><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span class="apple-style-span"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1/4 cup butter</span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></span></span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span class="apple-style-span"><span style="font-family: Symbol; font-size: 10pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">2 lb. halibut fillet<o:p></o:p></span></span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span class="apple-converted-space"><span style="font-family: Symbol; font-size: 10pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Sea salt and pepper</span></span><span class="apple-converted-space"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"><o:p></o:p></span></span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span class="apple-style-span"><span style="font-family: Symbol; font-size: 10pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">18 - 20 tortilla chips<o:p></o:p></span></span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span class="apple-style-span"><span style="font-family: Symbol; font-size: 10pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">¼ tsp smoked paprika<o:p></o:p></span></span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span class="apple-style-span"><span style="font-family: Symbol; font-size: 10pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">½ tsp dried orange peel<o:p></o:p></span></span></span></div><div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;"><span class="Apple-style-span" style="color: white;"><span class="apple-style-span"><span style="font-family: Symbol; font-size: 10pt; line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Dash of cayenne pepper<o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;"><span class="Apple-style-span" style="color: white;">METHOD<o:p></o:p></span></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">1 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Preheat oven to 375°F</span></span> <span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"><o:p></o:p></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.chefkeem.com/wp-content/uploads/2009/06/halibut-fillet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="150" src="http://www.chefkeem.com/wp-content/uploads/2009/06/halibut-fillet.jpg" width="200" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">2 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> Remove skin from halibut if present. </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Rinse and dry the Halibut, and cut into 4 equal portions<o:p></o:p></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">3 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Sprinkle fillets with salt and pepper on both sides<o:p></o:p></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">4 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Crush the tortilla chips in a large flat bowl.<o:p></o:p></span></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">5 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Add the spices and mix well<o:p></o:p></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">6 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Coat each fillet with melted butter, then roll in the</span></span> <span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> tortilla mixture.<o:p></o:p></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">7 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Return fillets to the</span></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> <span class="apple-style-span">baking dish arranging in a single layer. <o:p></o:p></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">8 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Pour remaining tortilla mix over the top of the fish.<o:p></o:p></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">9 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;">Bake at 375 degrees for 20-30 minutes or until fish flakes easily. </span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt; line-height: 115%;"><o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">10 </span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Drizzle with </span></span><a href="http://www.blogger.com/goog_865868"><span style="font-family: Algerian; font-size: 10pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">® </span></sup></a><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><a href="http://bgdfoods.com/BurningSensations.htm">Mango Ginger Grill/Dip Sauce</a><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><span class="Apple-style-span" style="color: white;">Serve with<a href="http://sandiegosauceco.blogspot.com/2010/10/gluten-free-tadikpersian-rice.html"> gluten free Tadik(Persian Rice)*</a> and roasted vegetables.<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><span class="Apple-style-span" style="color: white;">Serves 6 to 8.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 4.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;"><span class="Apple-style-span" style="color: white;">More sauces available from <span style="font-family: Algerian; font-size: 10pt; line-height: 115%;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt; line-height: 115%;">®</span></sup></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: white;">Korean Kalbi Indonesian Sambal</span></div><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><span class="Apple-style-span" style="color: white;">Jamaican Jerk Thai Peanut</span></span>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-77131875613901312852010-12-16T12:22:00.000-08:002011-01-15T18:59:10.285-08:00Recipe - Easy Indonesian Pork Tenderloin w/ Grilling Sensations Indonesian Sambal<div style="border-bottom: dotted #333333 1.0pt; border: none; mso-border-bottom-alt: dotted #333333 .75pt; mso-element: para-border-div; padding: 0in 0in 0in 0in;"><div align="center" class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dotted #333333 .75pt; mso-margin-bottom-alt: auto; mso-outline-level: 1; mso-padding-alt: 0in 0in 0in 0in; padding: 0in; text-align: center;"></div><div style="border-bottom: dotted #333333 1.0pt; border: none; mso-border-bottom-alt: dotted #333333 .75pt; mso-element: para-border-div; padding: 0in 0in 0in 0in;"><div align="center" class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dotted #333333 .75pt; mso-margin-bottom-alt: auto; mso-outline-level: 1; mso-padding-alt: 0in 0in 0in 0in; padding: 0in; text-align: center;"><span style="color: #333333; font-family: Algerian; font-size: 20pt;"><span id="goog_700161944"></span>Grilling Sensations</span><sup><span style="color: black; font-family: Verdana, sans-serif; font-size: 14pt;">®</span></sup><span style="color: #333333; font-family: Georgia, serif; font-size: 17pt;"><br />
<a href="http://www.blogger.com/goog_700161947"> Indonesian </a></span><span style="color: #660000; font-family: Georgia, serif; font-size: 17pt; text-decoration: none;"><a href="http://bgdfoods.com/burningsensations.htm">Pork Tenderloin</a><span id="goog_700161945"></span></span><span style="color: #333333; font-family: Georgia, serif; font-size: 17pt;"><o:p></o:p></span></div></div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://simplyrecipes.com/photos/chipotle-pork-tenderloin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://simplyrecipes.com/photos/chipotle-pork-tenderloin.jpg" width="320" /></a></div><div align="center" class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;">INGREDIENTS<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: .25in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><a href="http://www.blogger.com/goog_700161929"><span style="font-family: Algerian; font-size: 10pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">® </span></sup></a><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><a href="http://bgdfoods.com/BurningSensations.htm">Indonesian Sambal Grill/Dip Sauce</a><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: 0in;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">2 pork tenderloins, about 1 pound each<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: 0in;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 tablespoon olive oil</span></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: 0in;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Kosher salt and freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: 0in;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">½ cup Chicken Stock<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: 0in;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">¼ cup Lite sour cream<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .25in; text-indent: 0in;"><span style="font-family: Symbol; font-size: 10pt;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">2 tablespoons chopped fresh cilantro<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;">METHOD<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="http://www.recipetips.com/kitchen/images/refimages/pork/cooktenderloin/cutsilverskin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="http://www.recipetips.com/kitchen/images/refimages/pork/cooktenderloin/cutsilverskin.jpg" width="200" /></a><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeSu3qDt_wFuEg2ah-NaK8Ul1XYR2O7x9EmwUAGUIGIlkrMpefC1bRiApZZ6Sv0of9PdkxtzgI46n2XT75gourkR23MDbFqStvcxg_McSS4zEW2eDmgCb16xvbbe9chErBS1QOk7adaw/s400/tenderloin+marinade+bowl.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeSu3qDt_wFuEg2ah-NaK8Ul1XYR2O7x9EmwUAGUIGIlkrMpefC1bRiApZZ6Sv0of9PdkxtzgI46n2XT75gourkR23MDbFqStvcxg_McSS4zEW2eDmgCb16xvbbe9chErBS1QOk7adaw/s200/tenderloin+marinade+bowl.JPG" width="200" /></a><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">2</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Pour the </span><a href="http://www.blogger.com/goog_700161933"><span style="font-family: Algerian; font-size: 10pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">® </span></sup></a><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><a href="http://bgdfoods.com/BurningSensations.htm">Indonesian Sambal Sauce</a> over the tenderloins and let sit for 20 minutes at room temperature.</span> <span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
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</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">3</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Preheat oven to 400 degrees.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="http://www.culinarydisaster.com/images/pork_tenderloin_apple/browning.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://www.culinarydisaster.com/images/pork_tenderloin_apple/browning.JPG" width="200" /></a><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">4</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe away any excess marinade and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm.</span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <i>Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.</i></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">5</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Pour the marinade and the chicken stock into the skillet over high heat and boil for 8 to 10 minutes until reduced and thickened. Remove from heat and stir in the sour cream until mixed well. Cover to keep warm.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://t2.gstatic.com/images?q=tbn:ANd9GcTXRn0MTW1R4cpqR1lt3vVhAR2mD3G5_uHFGR0s0Cxn8ACfPNHzKA" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://t2.gstatic.com/images?q=tbn:ANd9GcTXRn0MTW1R4cpqR1lt3vVhAR2mD3G5_uHFGR0s0Cxn8ACfPNHzKA" width="200" /></a></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">6</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 4.0pt; margin-left: 0in; margin-right: 0in; margin-top: 2.0pt;"><br />
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</div><div class="MsoNormal" style="margin-bottom: 4.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">More sauces available from <a href="http://www.blogger.com/goog_700161937"><span style="font-family: Algerian; font-size: 10pt; line-height: 115%;"><span id="goog_700161938"></span>Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt; line-height: 115%;">®</span></sup></a></div><div align="center" class="MsoNormal" style="text-align: center;"><a href="http://www.blogger.com/goog_700161937">Korean Kalbi Mango Ginger</a></div><div align="center" class="MsoNormal" style="text-align: center;"><a href="http://www.blogger.com/">Jamaican Jerk Thai Peanut<span id="goog_700161939"></span></a></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://t1.gstatic.com/images?q=tbn:ANd9GcTNtqMbk2mj1VCBYgPMkuH-Gc64hw1AS2oifHkf3Cjw2WHifVNe" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://t1.gstatic.com/images?q=tbn:ANd9GcTNtqMbk2mj1VCBYgPMkuH-Gc64hw1AS2oifHkf3Cjw2WHifVNe" /></a></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
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</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-85961249031952555112010-12-15T21:22:00.000-08:002011-01-15T18:59:43.264-08:00Recipe - Easy Thai Chicken Pizza w/ Grilling Sensations Thai Peanut Sauce<div style="border-bottom: dotted #333333 1.0pt; border: none; mso-border-bottom-alt: dotted #333333 .75pt; mso-element: para-border-div; padding: 0in 0in 0in 0in;"><div align="center" class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dotted #333333 .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1; mso-padding-alt: 0in 0in 0in 0in; padding: 0in; text-align: center;"><a href="http://bgdfoods.com/BurningSensations.htm"><span style="font-family: Algerian; font-size: 20pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 14pt;">®</span></sup></a><span style="font-family: Georgia, serif; font-size: 17pt;"><br />
</span><span style="color: windowtext; font-family: Georgia, serif; font-size: 17pt; text-decoration: none;">Thai Chicken Pizza</span><span style="font-family: Georgia, serif; font-size: 17pt;"><o:p></o:p></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://t3.gstatic.com/images?q=tbn:AgnvWUo72Dh-UM:http://a0.vox.com/6a00ccff8c1a176731010980c1a0b8000b-500pi&t=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://t3.gstatic.com/images?q=tbn:AgnvWUo72Dh-UM:http://a0.vox.com/6a00ccff8c1a176731010980c1a0b8000b-500pi&t=1" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 24.0pt; mso-outline-level: 3;"><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;">INGREDIENTS<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Pizza Dough<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 cup warm water (110 degrees F/45 degrees C)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 tablespoon honey<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">2 teaspoons active dry yeast<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">3 cups all-purpose flour(or gluten free bake mix and 1 Tbsp xanthan gum)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">2 tablespoons olive oil<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: 3.0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Pizza Sauce<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">½ cup</span><span style="font-family: Verdana, sans-serif; font-size: 10pt;"> </span><a href="http://www.blogger.com/goog_1360337128"><span style="font-family: Algerian; font-size: 10pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">® </span></sup></a><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><a href="http://bgdfoods.com/BurningSensations.htm">Thai Peanut Grill Dip Sauce</a><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">¼ cup smooth peanut butter<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: 3.0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Pizza Topping<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: center 3.25in;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 boneless chicken breast half, cooked and sliced into thin strips<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">2 tablespoons toasted sesame seeds<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 tablespoon paprika<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 small fresh red chile pepper, finely chopped<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">4 green onions, sliced<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 cup grated mozzarella cheese<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 carrot, peeled and grated<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">¼ cup bean sprouts<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 3.0pt;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1/4 cup chopped fresh cilantro<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;">METHOD<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 3;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 3;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">In a large bowl, combine the flour(or gluten free bake mix/xanthan gum) and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 3;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Preheat oven to 350 degrees F (175 degrees C).<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 3;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 3;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">To make the pizza sauce, whisk together the </span><a href="http://www.blogger.com/goog_1360337132"><span style="font-family: Algerian; font-size: 10pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">® </span></sup></a><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><a href="http://bgdfoods.com/BurningSensations.htm">Thai Peanut Grill Dip Sauce</a> and smooth peanut butter until well mixed<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 3;"><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; mso-outline-level: 3;"><span class="apple-style-span"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots, bean sprouts, and cilantro.</span></span><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;"><o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Makes 2 Pizzas - Serves 6 to 8.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; text-align: center;"><i><span style="font-family: 'Arial Narrow', sans-serif; font-size: 8.5pt;">Recipe adapted from several sources.</span></i><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 3.0pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 3.0pt;"><u>Additional Uses</u>: Also compliments pork, fish, and beef.</div><div class="MsoNormal" style="margin-bottom: 4.0pt; margin-left: 0in; margin-right: 0in; margin-top: 2.0pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 4.0pt; margin-left: 0in; margin-right: 0in; margin-top: 2.0pt;">More sauces available from <a href="http://www.blogger.com/goog_1360337136"><span style="font-family: Algerian; font-size: 10pt; line-height: 115%;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt; line-height: 115%;">®</span></sup></a></div><div align="center" class="MsoNormal" style="text-align: center;"><a href="http://www.blogger.com/goog_1360337136">Korean Kalbi Mango Ginger</a></div><div align="center" class="MsoNormal" style="text-align: center;"><a href="http://bgdfoods.com/BurningSensations.htm">Indonesian Sambal Thai Peanut</a></div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-65770115290525508122010-12-14T15:37:00.000-08:002011-01-15T19:00:29.880-08:00Recipe - Easy Korean Tri-Tip Steak w/ Grilling Sensations Korean Kalbi (Galbi)<div style="border-bottom: dotted #333333 1.0pt; border: none; mso-border-bottom-alt: dotted #333333 .75pt; mso-element: para-border-div; padding: 0in 0in 0in 0in;"><div align="center" class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dotted #333333 .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1; mso-padding-alt: 0in 0in 0in 0in; padding: 0in; text-align: center;"><span class="Apple-style-span" style="color: white;"><a href="http://www.blogger.com/goog_1469536884"><span style="font-family: Algerian; font-size: 20pt;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 14pt;">®</span></sup></a><span style="font-family: Georgia, serif; font-size: 17pt;"><a href="http://www.blogger.com/"><br />
<span id="goog_1469536886"></span></a> </span><a href="http://simplyrecipes.com/recipes/grilled_tri-tip_steak_with_bell_pepper_salsa/" title="Grilled Tri-Tip Steak with Bell Pepper Salsa"><span style="font-family: Georgia, serif; font-size: 17pt; text-decoration: none;">Korean Tri-Tip Steak</span></a><span style="font-family: Georgia, serif; font-size: 17pt;"><o:p></o:p></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://simplyrecipes.com/photos/grilled-tritip-salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="213" src="http://simplyrecipes.com/photos/grilled-tritip-salsa.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: white; font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: white; font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;">INGREDIENTS</span></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: white;"><span style="font-family: Algerian; font-size: 10pt;"><a href="http://www.blogger.com/goog_1469536894">Grilling Sensations</a></span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;"><a href="http://sandiegosauceco.com/BurningSensations.htm">®</a> </span></sup><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Korean Kalbi Grill Dip Sauce<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: white;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1 - 2-pound tri-tip steak or roast<br />
Salt<br />
Freshly ground black pepper</span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><b><span style="color: white; font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;">METHOD<o:p></o:p></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.elise.com/recipes/photos/grilled-tritip-salsa-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><br />
</span></a></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="http://www.elise.com/recipes/photos/grilled-tritip-salsa-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="133" src="http://www.elise.com/recipes/photos/grilled-tritip-salsa-1.jpg" width="200" /></span></a><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Place steak in a large bowl and coat on all sides with the marinade. Let the steak sit in the <span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small;"><span style="font-family: Algerian; font-size: 10pt;"><a href="http://www.blogger.com/goog_1469536894">Grilling Sensations</a></span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;"><a href="http://sandiegosauceco.com/BurningSensations.htm">®</a> </span></sup><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Korean Kalbi</span></span> and come to room temperature while you prepare the grill. You can also marinate overnight in a zip lock bag in the refrigerator, but bring to room temp before cooking.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">2</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.elise.com/recipes/photos/grilled-tritip-salsa-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="133" src="http://www.elise.com/recipes/photos/grilled-tritip-salsa-2.jpg" width="200" /></span></a></div><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">3</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">When the grill is ready and hot, remove the meat from the marinade and remove any excess marinade. Sprinkle all sides of the tri-tip generously with freshly ground pepper.</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
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</span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="http://www.elise.com/recipes/photos/grilled-tritip-salsa-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="133" src="http://www.elise.com/recipes/photos/grilled-tritip-salsa-3.jpg" width="200" /></span></a><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">4</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="http://www.elise.com/recipes/photos/grilled-tritip-salsa-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="133" src="http://www.elise.com/recipes/photos/grilled-tritip-salsa-4.jpg" width="200" /></span></a><br />
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<a href="http://www.elise.com/recipes/photos/grilled-tritip-salsa-5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" src="http://www.elise.com/recipes/photos/grilled-tritip-salsa-5.jpg" /></span></a><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">5</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes. <o:p></o:p></span></span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; font-weight: normal;"><b><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;"></span></b></span></span></b><br />
<div style="display: inline !important;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><b><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: small; font-weight: normal;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">6</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Cut the tri-tip in 1/4-inch slices against the grain. Garnish with chopped cilantro and scallion. Serve with steamed rice and Asian Slaw.</span></span></span></b></span></b></div><br />
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</span></a><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;">Serves 6.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 10.0pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><i><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;"><br />
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<div style="text-align: center;"><i><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;">Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then transfer it to a 325°F oven until the internal temperature of the steak/roast reaches 130°F.</span></i></div></div><div class="MsoNormal" style="margin-bottom: 2.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;"><a href="http://www.blogger.com/goog_1469536900">More sauces available from <span style="font-family: Algerian; font-size: 10pt; line-height: 115%;">Grilling Sensations</span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt; line-height: 115%;">®</span></sup></a></span></div></div><div align="center" class="MsoNormal" style="margin-bottom: 2.0pt; margin-left: 0in; margin-right: 0in; margin-top: 2.0pt; text-align: center;"><span class="Apple-style-span" style="color: white;"><a href="http://www.blogger.com/goog_1469536900">Jamaican Jerk Mango Ginger</a></span></div><div align="center" class="MsoNormal" style="line-height: 9.0pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 2.0pt; mso-line-height-rule: exactly; text-align: center;"><span class="Apple-style-span" style="color: white;"><a href="http://sandiegosauceco.com/BurningSensations.com">Indonesian Sambal Thai Peanut</a></span></div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-63568781302692468732010-12-13T17:13:00.000-08:002011-01-15T19:00:59.883-08:00Recipe - Easy Jerk Chicken w/ Grilling Sensations Jamaican Jerk Sauce<div style="border-bottom: dotted #333333 1.0pt; border: none; mso-border-bottom-alt: dotted #333333 .75pt; mso-element: para-border-div; padding: 0in 0in 0in 0in;"><div align="center" class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dotted #333333 .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1; mso-padding-alt: 0in 0in 0in 0in; padding: 0in; text-align: center;"><span class="Apple-style-span" style="color: blue;"><span style="font-family: Algerian; font-size: 20pt;"><a href="http://sandiegosauceco.com/">Grilling Sensations</a></span><sup><span style="font-family: Verdana, sans-serif; font-size: 14pt;">®</span></sup></span><span style="font-family: Georgia, serif; font-size: 17pt;"> <br />
<span class="Apple-style-span" style="color: #cccccc;"> Jamaican </span></span><a href="http://simplyrecipes.com/recipes/jerk_chicken/" title="Jerk Chicken"><span style="color: #cccccc; font-family: Georgia, serif; font-size: 17pt; text-decoration: none;">Jerk Chicken</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 17pt;"><o:p></o:p></span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><b><span style="font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;"><span class="Apple-style-span" style="color: white;">INGREDIENTS</span><span class="Apple-style-span" style="color: #4f1f06;"><o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: blue;"><span style="font-family: Algerian; font-size: 10pt;"><a href="http://sandiegosauceco.com/">Grilling Sensations</a></span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">®</span></sup></span><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;"> Jamaican Jerk Grill/Dip Sauce<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;">1 (5 or 6 pound) roasting chicken, cut in half, lengthwise<br />
Salt and pepper<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .25in; mso-outline-level: 3;"><b><span style="color: white; font-family: Georgia, serif; font-size: 8.5pt; text-transform: uppercase;">METHOD<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="http://www.elise.com/recipes/photos/jerk-chicken-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" src="http://www.elise.com/recipes/photos/jerk-chicken-2.jpg" /></span></a><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">1</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">Place chicken in a large freezer bag, or in a large roasting pan or baking </span></span><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;">dish.</span><span style="color: black; font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span class="Apple-style-span" style="color: blue;"><span style="font-family: Algerian; font-size: 10pt;"><a href="http://sandiegosauceco.com/">Grilling Sensations</a></span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt;">®</span></sup></span><span style="color: black; font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;">Jamaican Jerk Grill/Dip Sauce over the chicken and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">3</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken.</span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <i>If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.</i></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: white;"><br />
</span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><a href="http://www.elise.com/recipes/photos/jerk-chicken-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" src="http://www.elise.com/recipes/photos/jerk-chicken-3.jpg" /></span></a><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">4a</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <i>Grilling Method</i> </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><br />
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a <o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><br />
</span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: white;"><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F </span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span class="Apple-style-span" style="color: white;"><b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;">4b</span></b><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"> <i>Oven Method</i></span><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><br />
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;">Cut chicken into pieces. Serve with black beans and rice.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: white; font-family: Verdana, sans-serif; font-size: 8.5pt;">Serves 6 to 8.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://simplyrecipes.com/photos/jerk-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: white;"><img border="0" height="212" src="http://simplyrecipes.com/photos/jerk-chicken.jpg" width="320" /></span></a></div><div align="center" class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt; text-align: center;"><span class="Apple-style-span" style="color: white;"><i><span style="font-family: 'Arial Narrow', sans-serif; font-size: 8.5pt;">Recipe adapted from several sources, including Bon Appetit magazine.</span></i><span style="font-family: Verdana, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 3.0pt;"><span class="Apple-style-span" style="color: white;">Additional Uses: Also compliments pork, fish, and shrimp.</span></div><div class="MsoNormal" style="margin-bottom: 4.0pt; margin-left: 0in; margin-right: 0in; margin-top: 2.0pt;"><span class="Apple-style-span" style="color: white;">More sauces available from</span> <span class="Apple-style-span" style="color: blue;"><span style="font-family: Algerian; font-size: 10pt; line-height: 115%;"><a href="http://sandiegosauceco.com/">Grilling Sensations</a></span><sup><span style="font-family: Verdana, sans-serif; font-size: 8pt; line-height: 115%;">®</span></sup></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: white;">Korean Kalbi Mango Ginger</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: white;">Indonesian Sambal Thai Peanut</span></div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-85694981018638599632010-11-27T10:55:00.000-08:002010-11-27T11:20:00.013-08:00Spicy Cranberry Sauce Recipe - Gluten FreeOkay so I know Thanksgiving has come and gone, and some might think that it is too late for cranberry sauce. Not true say I, why not take advantage of the fresh cranberries still available all throughout the holiday season. Also I know people that love Thanksgiving so much that they roast turkey weekly all through to the new year(that is a lot of turkey comas.) Even if you have put away that roasting pan for the year, some people are so organized that they store all of their holiday recipes together and start planning for next year now(I know, I hate 'em too!) So for all of you Thankgivingphiles out there, and you know who you are, I will offer this and other holiday recipes over the next week or so.<br />
<br />
Like many of my recipes, this one offers a lot of servings, but it can be scaled up or down according to your needs. I also make it slightly different each year, likely because I never write these recipes down, and my memory is not what it used to be. So in addition to the recipe below feel free to utilize one or more of the following optional equipment: cardamom, allspice, dry mustard, chipotle, rosemary, pepper(black and/or white,) orange zest, dried apricots, walnuts, butter, diced chile(jalapeno, serrano, habanero,<a href="http://bgdfoods.com/burningsensations.htm">"Burning Sensation's" H-Bomb</a> hot sauce) Balsamic Vinegar, beer, port wine, cognac, spiced rum, Irish Whiskey, or Bourbon) Don't go overboard with these. Use your judgement and a little common sense if you have any(if not find someone who does and ask:-)<br />
<br />
Usual Suspects(ingredients:)<br />
3Lbs Fresh Cranberries(frozen just doesn't cut it)<br />
2-12oz Bottles of spicy gingerale(Reed's or equivalent)<br />
3.25cups Sugar(I use organic, but whatever you have is okay)<br />
1cup Water<br />
20oz can Pineapple, chunks or tidbits in juice, drained juice reserved<br />
2-11oz cans Mandarin Oranges, drained liquid discarded<br />
3Tbs Crystallized candied ginger, minced<br />
1tsp Ground cinnamon<br />
Dash or two(three) of cayenne pepper<br />
Dash of sea salt<br />
<br />
Combine all ingredients except for the ginger, pineapple and mandarins in a large heavy pot, and bring to a boil over medium high heat, stirring regularly to prevent scorching. Reduce heat to a low boil and cook until the berries start popping. Reduce the heat all the way to low and add the remaining ingredients, fold into the sauce so that you don't break the mandarins. Remove from heat and allow the flavors to get acquainted for at least ten minutes before serving. So simple, but so delicious and easy to customize into your signature sauce for years to come.<br />
<br />
Oh, I almost forgot about the juice from the pineapple. You don't want to add it to the sauce as it changes the color to a milky purple. So make a nice drink with it like a spritzer(half Pelegrino, half Juice,) add a little spiced or coconut rum, etc.<br />
<br />
Happy Holiday's, God bless, and as always keep it <a href="http://sandiegosauceco.com/">Saucey</a>!!SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-16414325294220118762010-11-24T19:06:00.000-08:002010-11-25T09:59:58.038-08:00Spicy Pumpkin Soup - Gluten FREEThis is a Thanksgiving tradition for my family that I have been making since my first Thanksgiving with my wife(21 years ago.) I don't make it the same way each time, like nearly all the things I make but it is always delicious and gets rave reviews. It is inspired by a recipe that was in a Libby Pumpkin ad back in the Nov. 89 edition of "Bon Appetite" magazine. Feel free to tweak it to your liking, and adjusting the spices to your tastes. I also like to roast some garlic, onion, and chile in some EVOO that I can mix in my bowl to crank up the heat and flavor.<br />
<br />
This is a rich and hearty soup that can be a meal in itself. It's easy to make and can be made a day or so in advance and reheated before serving. The excess can also be frozen for future use. I typically make a large batch but it can certainly be scaled up or down according to your needs.<br />
<br />
Ingredients:<br />
1/2 cup Butter<br />
1 large Onion, chopped<br />
5 ribs Celery, sliced thinly<br />
3-4 Zucchini, quartered lengthwise and sliced thickly<br />
3-4 Crookneck Squash, cubed(1/2")<br />
1-2 Red Bell Pepper, diced<br />
1 pound Mushrooms, sliced<br />
2-3 Garlic cloves minced<br />
3 Tbsp. Curry Powder<br />
2 tsp. Sea Salt<br />
1/2 tsp. Coriander<br />
1 tsp. Crushed Chile<br />
2-3 quarts Chicken Broth<br />
2-29oz cans Pumpkin<br />
1 quart Heavy Cream(can sub with half & half)<br />
<br />
In a large heavy stockpot, melt the butter and saute the onion and garlic until soft. Add the spices and cook for a minute or two. Add the remaining vegetables except for the shrooms and cook for about 5 minutes. Add the broth and bring to a low boil for about 20 minutes. Add the shrooms and continue to cook for another 5 mins. Next add the pumpkin and mix until it is well dissolved, and allow the temperature to come back near a boil. Finally add the cream, mix well and allow it to cook for five more minutes(if you substitute half & half make sure that is near room temperature and don't allow the soup to boil or it will separate/curdle.) Serve warm with a dollop of sour cream and chopped fresh chive if desired(or the roasted onion, garlic, chile combo.) I also recommend <a href="http://www.bgdfoods.com/burningsensations.htm">"Burning Sensations" Molten Lava</a> hot sauce with this soup.<br />
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Happy Thanksgiving, God bless, and keep it <a href="http://sandiegosauceco.com/">Saucey</a>!!SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-65940632080757543352010-11-15T10:49:00.000-08:002010-11-15T10:49:26.188-08:00Panang Curry SalmonIf you like spicy food like me, then you are likely a fan of Thai curries. What most spicy food lovers don't often know is just how easy it is to make these delicious dishes at home. Here is one I threw together last night to make with some wild salmon I had, but you can easily swap chicken, shrimp, or whatever in place of the fish. Some essential ingredients are usually only available at Asian markets or <a href="http://importfood.com/">online</a>, but I have seen them sometimes in the Intl. section of the better supermarkets. These ingredients being Thai Curry Paste, Coconut Milk, and Fish Sauce(fish soy,) You'll also want to make sure that you have plenty of fresh cilantro for edible garnish on top after cooking. Here is what I used in last night's dinner, but feel free to swap the veggies/meat to your preference or what you have on hand.<br />
<br />
1 pound Salmon fillet, rinsed and patted dry<br />
2-13.5oz cans Coconut Milk(unsweetened)<br />
3 Tbs Oil(I used HO Sunflower)<br />
2-4 Tbs Thai Panang Curry Paste(I use Mae Ploy or Aroy-D brands)<br />
4 Tbs Palm Sugar(can substitute with granulated sugar)<br />
2-4 Tbs Fish Soy<br />
1/2 head Green Cabbage, sliced coarsely<br />
1-2 Carrots, peeled & sliced<br />
1/2 Red Bell Pepper, sliced<br />
1/2 bunch Cilantro, leaves and stems finely chopped<br />
<br />
Preheat oven to 350F<br />
Heat over medium heat, oil and curry paste in large oven proof skillet stirring until they combine into a thiner paste. Add the coconut milk, fish soy and sugar and stir until well mixed. Continue to heat for 2-4 minutes until the sauce thickens. Now I decided to assemble the rest of my ingredients in a large baking dish so that I could pour the sauce over the top, but you can bake them in the skillet if you desire. I loosely covered the bottom of the dish with about 1/3 of the cabbage, then placed the salmon on that, covered the sides and top of the salmon with remaining cabbage and veggies, and smothered it all as evenly as possible with the curry sauce. Bake uncovered for about 25 minutes(fork check) remove from oven, stir the sauce a bit, serve over rice, and garnish with the chopped cilantro. This is a quick hearty meal that satisfies the need for heat which can be further increased by adding more curry paste, chopped fresh Thai Chiles, or <a href="http://bgdfoods.com/burningsensations.htm">"Burning Sensations" Thai Red Chile</a> hot sauce.<br />
<br />
Enjoy, God bless, and keep it Saucey!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://di1.shopping.com/images1/pi/da/3f/6a/29746404-177x150-0-0.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="271" src="http://di1.shopping.com/images1/pi/da/3f/6a/29746404-177x150-0-0.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.wiltonwholefoods.com/images/2008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.wiltonwholefoods.com/images/2008.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.asianaltd.com/uploads/images_products/877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.asianaltd.com/uploads/images_products/877.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-59203950155709556572010-11-07T10:21:00.000-08:002010-11-07T10:21:59.422-08:00Gluten Free Couscous(Quinoa) SaladI know there has been a long lapse since my last post and being busy is a poor excuse, but it's the only one I have. So anywho! <div><br />
</div><div>If you are gluten free like me and really miss couscous salad and/or Taboule for that matter, using Quinoa is a good fix on the situation. Even is you are not gluten free, Quinoa lends itself so well to both of these <span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">Mediterranean</span> style salads that you will likely not know the difference. What is even more key to making a good couscous salad than the grain you use is the use of fresh herbs, namely mint and parsley, and what is so cool about making these is that you can improvise according to what you have on hand or to suit your particular mood at the time. So here is the recipe that I have been making recently, but feel free to modify to your own personal tastes.</div><div><br />
</div><div>4-6 cups cooked Quinoa(I make mine in a rice cooker)</div><div>1/2 cup minced fresh parsley(flat leaf is best)</div><div>1/4 cup minced fresh mint</div><div>1/4 cup minced fresh cilantro</div><div>1 medium red fresno chile, stemmed, seeded(de-ribbed if you're a wimp,) & minced</div><div>1/2 minced red bell pepper</div><div>1/4 cup minced red onion</div><div>1 cup grape tomatoes, halved</div><div>1 persian cucumber, chopped</div><div>1 clove garlic, grated</div><div>1/2 cup dried pitted tart cherries(Montmorency are good)</div><div>1-2 Tbsp. Curry Powder</div><div>1/4 - 1/2 tsp Sea Salt</div><div>1/4 tsp Smoked Paprika</div><div>1/4 tsp Black Pepper</div><div>1/4 tsp Ground Cumin</div><div>1/4 cup EVOO</div><div>1/4 cup Fresh Lemon(or Lime) Juice</div><div><br />
</div><div>Toss all ingredients together in a large mixing bowl and refrigerate for an hour allowing flavors to marry. Toss again before serving. This is quick and simple to prepare and should stay fresh for three to four days(if it last that long.) Great as a quick snack, or as a side dish to soups, sandwiches, and grilled meats(like our Indonesian Shrimp Skewers.)</div><div>Enjoy, God bless, and as always keep it <a href="http://sandiegosauceco.com/">Saucey</a>!!!!</div><div><br />
</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-14095997119722995972010-10-19T17:55:00.000-07:002010-10-19T17:55:51.346-07:00Where to eat in San DiegoThere is a lot to love about San Diego. We have a great laid back vibe, nice beaches, tons of outdoor activities, good mobility(awesome freeway network gets you nearly anywhere in the county in 20 - 30 mins,) and lots of good restaurants. Yes, I did say good not great, but that is in comparison to NY, SF, & Chicago. In reality, we have plenty of very good restaurants and some(less traveled) might even say great. Now I came across a Twitter feed the other day requesting restaurant advice for Diego, and here we are.<br />
<br />
That said, this list is not intended to be comprehensive by any means. Merely off the cuff suggestions based upon my recent dining experiences, current favorites, and some old standards. An advanced apology to my co-packing clients as I will not be mentioning any of you out of fairness to you all, and eliminating conflicts of interest. So in no particular order here it is.<br />
<br />
San Diego has a very nice <a href="http://www.littleitalysd.com/">Little Italy</a> on India St. with some really good Italian restaurants, but I don't normally go there for Italian. No, I go to Little Italy for the <a href="http://www.cohnrestaurants.com/restaurants/indigogrill/">Indigo Grill</a>, which is in the Cohn Restaurant Group(a family restaurants that are partnered with local chefs, most of which are good.) I normally mix it up and order something different each time I visit, but my wife always gets the steamed mussels & clams appetizer, and is also partial to the Pappardelle. The Plank Salmon is a favorite with both of my daughters, but the truth is that there really are no bad choices here. <br />
<br />
So, I guess that begs the question "Where do i go for Italian?" Though we like to try new restaurants often, we always seem to come back to <a href="http://www.vigiluccis.com/">Vigilucci's</a>, and <a href="http://www.piatti.com/">Piatti</a>. Vigilucci's is a local success story, with the owner coming over to America from Milano with nothing. He started as a dish washer saved up and opened his first restaurant in 1994. He has been rapidly expanding ever since and shows no signs of slowing down. We prefer the <a href="http://www.shopcarlsbadvillage.org/">Carlsbad Village</a> location, but with eight others to choose from you shouldn't have to travel far. Though their <a href="mailto:http://bgdfoods.com/WholeFoods/CucinaItalia/AB.htm">Arrabbiata</a> and <a href="http://bgdfoods.com/WholeFoods/CucinaItalia/PT.htm">Puttanesca</a> sauces are not as good as mine(forgetaboutit - Nobody's is) they are still good and nearly everything on the menu is great. Piatti, located in La Jolla Shores is another favorite with la famiglia. Starting with the hot crusty bread(which I can no longer partake...damn gluten!) served up with delectable EVOO with fresh garlic, herbs and Balsamic Vinegar, through to the great dolcis you will not be disappointed.<br />
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It is my opinion that it is really hard to mess up Mexican Food(especially when the Margaritas and Cervezas are flowing,) but is equally difficult to make it exceptional. That said, here are a few standouts. If you need a quick taco fix, head on over to <a href="http://www.mamatestataqueria.com/">Mama Testa</a> in Hillcrest or <a href="http://www.yelp.com/biz/mestizo-mexican-grill-san-diego">Mestizo Mexican Grill</a> in Clairemont. Both are fresh, good, and delicious, with nice fresh salsa bars(especially Testa's,) and Testa's Cesar Gonzales even took on(and beat) Bobby Flay in a Fish Taco throw down. For the sit down experience try <a href="http://fidelslittlemexico.com/">Fidel's Little Mexico</a> in Solana Beach, and <a href="http://www.bazaardelmundo.com/bandini/">Casa de Bandini</a> in Carlsbad(formerly in Old Town.)<br />
<br />
If Classic Americana comfort food is what you're craving, try <a href="http://www.urbansolace.net/">Urban Solace</a> in North Park, <a href="http://www.vagabondkitchen.com/">Vagabond</a> in South Park, <a href="http://www.hobnobhill.com/">Hob Nob Hill</a>(Downtown,) or <a href="http://www.hashhouseagogo.com/">Hash House A-Gogo</a> in Hillcrest. Honorable mention to the <a href="http://www.crestcafe.net/">Crest Cafe</a> also in Hillcrest.<br />
<br />
Stay with me(I know this is long winded) I'll try to wrap this up.<br />
<br />
Thai - <a href="http://www.avinternational.us/spices/">Spices Thai Cafe</a>, or <a href="http://www.spiceandricethaikitchen.com/">Spice and Rice</a>, Honorable mention to <a href="http://www.tasteofthaisandiego.com/">Taste of Thai</a><br />
Vietnamese - <a href="http://www.tasteofthaisandiego.com/">Pho Bolsa</a><br />
Chinese - <a href="http://www.mandarinhousesandiego.com/">Mandarin House</a><br />
Seafood - <a href="http://www.thefishmarket.com/topofthemarket.aspx">Top of the Market</a><br />
French - <a href="http://www.chezloma.com/">Chez Loma</a> in Coronado<br />
Breakfast - <a href="http://www.greenflashrestaurant.com/">The Green Flash</a>, <a href="http://www.brocktonvilla.com/">Brockton Villa</a>, or <a href="http://www.berninisbistro.com/">Bernini's</a><br />
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Okay, that's it for now(suddenly I'm very hungry, go figure,) I may add to this later and/or add some photos.<br />
<br />
Take care, God bless, and for Pete's sake keep it Saucey!!<br />
<br />
Visit us online at <a href="http://www.sandiegosauceco.com/">www.SanDiegoSauceCo.com</a>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-26760049652606608402010-10-17T12:53:00.000-07:002010-10-17T17:28:58.214-07:00Gluten FREE Potato Pancakes Test Batch #1So I haven't had potato pancakes in ages(before I went gluten free for sure,) and I felt that a rainy day like today, with my Chargers losing, I'm long over due. Now this was only a test batch and thus I don't have exact measurements yet. However, by the time I perfect the recipe I will reveal correct measurements. So let's get into it, Shall we?<br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Tahoma, Geneva, Arial; font-size: 15px; font-weight: 300;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Tahoma, Geneva, Arial; font-size: 15px; font-weight: 300;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: Tahoma, Geneva, Arial; font-size: medium;"></span><br />
<span class="Apple-style-span" style="font-family: Tahoma, Geneva, Arial; font-size: medium;"><ul style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Tahoma, Geneva, Arial; font-size: 12px;"><li>1 cup <a href="http://www.bobsredmill.com/product.php?productid=3822" style="text-decoration: none;"><span class="Apple-style-span" style="color: blue;">GF All Purpose Baking Flour</span></a><a href="http://www.bobsredmill.com/product.php?productid=3822" style="color: #720c0c; text-decoration: none;"> </a> </li>
<li>1/2 tbsp Xanthan Gum </li>
<li>1.25 cup Whole Milk </li>
<li>4 Eggs </li>
<li>4 Tb Butter, melted </li>
<li>2 Tbsp. Tapioca Flour </li>
<li>1/4 tsp Baking Powder </li>
<li>1/2 tsp Sea Salt</li>
<li>1/4 tsp. Chipolte Powder </li>
<li>1 Tb Jalapeno, minced </li>
<li>1/2 Medium Onion, Minced </li>
<li>16 Red Potatoes, grated or shredded</li>
<li>1 Garnet Yam, Shredded(could substitute w/carrot if desired) </li>
</ul></span><br />
<span class="Apple-style-span" style="font-family: Tahoma, Geneva, Arial; font-size: medium;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 15px;">Whisk or beat all ingredients except </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Tahoma, Geneva, Arial; font-size: 15px;">for the </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Tahoma, Geneva, Arial; font-size: 15px;">onion, potato, and yam together in a large mixing bowl. When well mixed add the rest of the ingredients and fold in until it is all well mixed. Set aside and allow to rest while the griddle heats up to 350F. When griddle is nice and hot, give the batter a final few turns and spoon about .25 to .33 cup for each pancake, flattening it out on the griddle. cook for about two minutes per side initially, and another 1 min per side after that. Place cooked pancakes on platter and cover with foil while you cook the rest of the batter.</span><br />
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Serve with sour cream, applesauce, or if you really want to get fancy you can cook up some spiced sliced apples beforehand. You could also serve with some of our <a href="http://sandiegosauceco.com/"><span class="Apple-style-span" style="color: blue;">Grilling Sensations-Mango Ginger Sauce or some of our delicious hot sauces.</span></a></span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Tahoma, Geneva, Arial; font-size: 15px;">Now I thought these turned out pretty good(but not great.) For my taste they definitely need some more punch, so I will add more jalapeno, chipotle, salt, and onion next time. Until then,</span><br />
<span class="Apple-style-span" style="font-family: Tahoma, Geneva, Arial; font-size: medium;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 15px;">Enjoy, God Bless, and Keep it Saucey!!</span></span><br />
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</span></span>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-12806961475715526552010-10-15T22:47:00.000-07:002010-10-15T22:47:57.789-07:00Gluten Free Tadik(Persian Rice)I had the good fortune of having a friend from Iran show me how to make Tadik which is a Persian method of preparing rice. It not only is delicious, but makes a nice presentation on the dinner table. The traditional method is to use lavash or other thin flat bread(tortillas work well.) Anyway, since going gluten free 2 years ago I really missed having Tadik especially when I make stoups. So after a few experiments I finally perfected(at least I think so,) a gluten free recipe for Tadik. So here it is:<br />
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2 cups Basmati Rice<br />
about 5 cups of water<br />
1/2 tsp. Salt<br />
3 Tbs Butter divided<br />
1 Tbs Extra Virgin Olive Oil(EVOO for the Rachael Fans)<br />
1/2 cup crushed tortilla chips<br />
Spices(I like Cayenne, Pepper, Cumin, Smoked Paprika, Ancho, etc.)<br />
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Rinse Basmati well in a large nonstick stockpot. Add 4 cups of water, salt, and 1 Tbs butter. Heat on stove at high heat until it begins to boil, turn heat down to Med-High. Keep rice on low boil and add water as needed. Allow rice to cook until just about done(5 to 10 minutes,) but should still have a little crunch. remove from heat(don't turn off stove) and pour into fine mesh strainer. Now for the fun part. Put pot back on burner and add 1 Tbs Butter, 1 Tbs EVOO, and about 2 Tbs water. When the butter is melted and mixture starts to boil, add the crushed tortilla chips, and spices. Mix well and make sure that it is evenly distributed on the bottom of the pan. Pour the rice back in the pot over the tortilla mixture, and spread around until it is even. Divide the final Tbs of butter into 3 - 4 pats and place on top of rice. Take a paper towel, place it over the top of the stockpot, and cover with lid(the towel makes a tighter seal for steaming.) After about 2 minutes the steam coming from the rice will take on a roasted aroma. When that happens turn the heat down to the lowest setting, and set a timer for 10 minutes. When the timer goes off, remove the lid/towel and place a large plate over the top of the pot. In a swift move invert the pot so that the rice cake(Tadik) drops to the plate. This takes practice, I usually lift the pot by the handles with my thumbs and secure the plate with my other fingers. Then I flip it quickly. Remove the pot and you should have a nice looking rice cake, golden brown and crispy on top, fluffy flavorful rice bellow.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ediblecommunities.com/seattle/images/stories/january09/tadik_on_table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.ediblecommunities.com/seattle/images/stories/january09/tadik_on_table.jpg" width="213" /></a></div><br />
That's it, pretty simple and a great side dish for saucy meals, juicy meat dishes, or alone with a good sauce like <a href="http://sandiegosauceco.com/">Grilling Sensations Korean Kalbi</a><br />
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Enjoy, God Bless, and Keep it Saucey!!SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-72543138858022706112010-10-13T20:27:00.000-07:002010-10-13T20:27:15.165-07:00Chicken Marsala RecipeSo here is a quick and easy staple in my house. I vary the recipe from time to time based upon my mood or what i have in the fridge, but here is the basic recipe.<br />
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<h1 align="center" style="line-height: 14.0pt; margin-bottom: 4.8pt; margin-left: 0in; margin-right: 0in; margin-top: 2.4pt; mso-line-height-rule: exactly; mso-para-margin-bottom: .4gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .2gd; text-align: center;"><span style="font-family: "Helvetica","sans-serif"; font-size: 14.0pt;">Chicken Marsalsa<o:p></o:p></span></h1><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">Great over Pasta or by itself with a nice Caesar salad. Bellissimo!!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">1 ½ lbs Boneless Thighs<br />
1 Tbsp. Olive Oil<br />
1 tsp. Italian Seasoning<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">¼ tsp. Smoked Paprika<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">¼ tsp. Chili Powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">¼ tsp. Ground Black Pepper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">2 Tbsp. Olive Oil<br />
1 Medium Onion Sliced Thinly<br />
4 Ribs Celery Sliced<br />
2 Large Carrots Diced<br />
½ <span style="mso-spacerun: yes;"> </span>cup Sweet Marsala Wine<br />
1 Tbsp. Tapioca Flour<br />
¼ tsp. <a href="http://www.recipezaar.com/library/getentry.zsp?id=507"><span style="color: black;">crushed red pepper flakes</span></a> (optional) <br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">1 cup Cucina Italia Marsala Marinara<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">Preheat oven to 350 degrees<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Helvetica","sans-serif";">In large bowl combine 1 Tbsp. Olive Oil, Italian Seasoning, Paprika, Chile Powder, & Pepper and mix well. Add chicken and toss well to coat each piece evenly. Heat large skillet on medium high heat, and brown chicken on both sides(about 2mins per side.) Remove and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: "Helvetica","sans-serif";">Add 2 Tablespoons oil to skillet and cook onion, celery, and carrot over medium-high until onion is translucent. Add red pepper if desired . Add Marsala mixed with Tapioca and cook off alcohol (about two minutes.)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; mso-para-margin-bottom: 1.0gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: 1.0gd;"><span style="font-family: "Helvetica","sans-serif";">Add chicken to skillet and pour Cucina Italia Marsala Marinara over the top along with ½ cup water. Heat covered in oven for 1 hour or until desired tenderness is achieved removing the cover for the last 10 minutes. <o:p></o:p></span></div><div class="MsoNormal" style="margin-top: 12.0pt; mso-para-margin-top: 1.0gd;"><span style="font-family: "Helvetica","sans-serif";">SERVES 4 -6</span></div><div class="MsoNormal" style="margin-top: 12.0pt; mso-para-margin-top: 1.0gd;"><span style="font-family: "Helvetica","sans-serif";"><span class="Apple-style-span" style="font-family: 'Times New Roman';">Buon Appetito, God Bless, and as always, keep it Saucey! </span></span></div><div class="MsoNormal" style="margin-top: 12.0pt; mso-para-margin-top: 1.0gd;"><br />
</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0tag:blogger.com,1999:blog-8830403980490313061.post-40321302242655173892010-10-10T16:37:00.000-07:002010-11-29T10:52:59.312-08:00UPDATED RECIPE "World's Best" Mac and Cheese NOW "Gluten FREE"UPDATE: Since posting this recipe I have made it Gluten FREE a few times by substituting brown rice penne and gluten free baking mix in place of the flour and traditional pasta. I made it once again last night with the traditional ingredients, and the comments were that the family likes the Gluten FREE version better! Also I am pretty generous in my measurements on the cheese, but I found that I can use a whole 16oz bag of pasta for this recipe with out sacrificing flavor. Finally, I'm sure you will all be shocked and amazed that this Mac&Cheese is one of OPRAH'S favorite things(I'd like to think she was talking about my recipe, but as it turns out she was referring to the Beecher's prepared frozen version... Close enough say I, and she doesn't know what she is missing.) Happy Holidays, God Bless, and keep it <a href="http://sandiegosauceco.com/">Saucey</a>!!<br />
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<b><u>ORIGINAL POST</u></b><br />
First off, I am gluten intolerant. So when it comes to making mac and cheese, I just don't get that excited. I've tried gluten free pastas in the past, but they tend to break apart too easily and you end up with a cheesy mess. That said, my wife and daughter came home the other night and wanted me to make this mac and cheese recipe that they sampled at Henry's Farm Market. Again, I wasn't too enthused but it was my daughter's birthday this week and I am a pushover for my ladies. Besides, there was plenty of other food so I knew I wouldn't go hungry. That said, this recipe rocks! Totally lived up to its name and best of all I was able to bake it, the Kalbi Salmon, and Roasted Baby Broccoli(previous post) simultaneously in the oven. Thus stuff is so good that I ignored my gluten sensitivity(but paid for it the next 24hours) and ate a small portion. Actually, one bite turned into two, three, four, and more. It was that good!<br />
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Recipe credit needs to go to <a href="http://www.beechershandmadecheese.com/"><span class="Apple-style-span" style="color: blue;">Beecher's Cheese</span></a>. Not sure if they developed the recipe or just modified it to use their cheese, but it was great just the same. Without further ado here is the recipe:<br />
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<center style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><h1 style="font-size: 22px; font-weight: normal; margin-bottom: 0em; margin-left: 0em; margin-right: 0em; margin-top: 0em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Beecher's "World's Best" Mac & Cheese</h1>serves 4 as a side dish</center><br />
<div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"></div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><strong>Ingredients</strong></div><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">Sauce</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">2 tablespoons unsalted butter</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">3 1/2 tablespoons all-purpose flour(substitute <a href="http://www.bobsredmill.com/gf-all_purpose-baking-flour.html">Bob's Red Mill Gluten Free Baking Mix</a>)</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">1 1/2 cups whole milk</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">7 ounces</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><a href="http://www.beechershandmadecheese.com/shop_beecherscheeses_flagship.html"><span class="Apple-style-span" style="color: blue;">Beecher’s Flagship Cheese</span></a></span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">, grated (about 1 3/4 cups)</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">1 ounce</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><a href="http://www.beechershandmadecheese.com/shop_beecherscheeses_justjack.html"><span class="Apple-style-span" style="color: blue;">Beecher’s Just Jack Cheese</span></a></span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">, grated (1/4 cup)</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">½ teaspoon coarse salt</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">¼ to ½ teaspoon chipotle chili powder</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">1/8 teaspoon garlic powder</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">Pasta</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">6 ounces penne pasta (about 3 ¼ cups)</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> (Substitute 16oz package of Brown Rice Penne)</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">1 ounce (1/4 cup)</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><a href="http://www.beechershandmadecheese.com/shop_beecherscheeses_flagship.html"><span class="Apple-style-span" style="color: blue;">Beecher’s Flagship Cheese</span></a></span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">, grated</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">1 ounce (1/4 cup)</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><a href="http://www.beechershandmadecheese.com/shop_beecherscheeses_justjack.html"><span class="Apple-style-span" style="color: blue;">Beecher’s Just Jack Cheese</span></a></span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">, grated</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</span><span class="Apple-style-span" style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">¼ to ½ teaspoon chipotle chili powder</span><br />
<div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><strong>Instructions</strong></div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.</div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.</div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder. </div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;">Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.</div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">Next time I will find a good "gluten free" pasta to make this with so that I can enjoy it without the negative consequences. let me know if anyone has a recommendation on the pasta.</span></div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><br />
</span></div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">Bon Appetite, God Bless, and keep it Saucey!</span></div><div style="font-family: 'Copperplate Gothic', Georgia, 'Times New Roman', Times, serif; font-size: 11px;"><br />
</div>SanDiegoSauceCohttp://www.blogger.com/profile/10376971393159492214noreply@blogger.com0