Barbecue Sauce Recipe (Engl)
Spare Ribs and Homemade Barbecue Sauce (Engl)
Showing posts with label Sauces and Dips. Show all posts
Showing posts with label Sauces and Dips. Show all posts
Saturday, September 14, 2013
Monday, August 27, 2012
Travis's Pomegranate Molasses Salad Dressing (Engl)
Travis McAuley shows Nerida how to whip up a simple salad dressing using luscious Pomegranate Molasses.
What is Pomegranate Syrup - Molasses? (Recipe) (Engl)
In this episode of What's This Food, Dan explores the popular Middle Eastern cooking ingredient, Pomegranate Syrup, and makes the classic Persian dish, Fesenjan. Fesenjan is a stewed dish with chicken, walnuts and Pomegranate Syrup.
Wednesday, April 18, 2012
Sunday, April 1, 2012
Jamie Oliver Visits Lea & Perrins (Engl)
Jamie Oliver visits Worcester for Channel 4's "Jamie's Great Britain" to see how Lea & Perrins make their world famous Worcestershire sauce.
Monday, April 4, 2011
Grillmarinaden zubereiten mit Teriyaki und Sojasauce (DE)
Marinaden verleihen Grillgerichten erst das richtige Aroma. Profikoch Thomas Krause zeigt Ihnen, wie leicht sich köstliche Grillmarinaden für Fleisch, Fisch und Gemüse selber zubereiten lassen.
Delicious Barbecue Marinades with Teriyaki and Soy Sauce (Engl)
Marinades give barbecued foods their typical flavour. Professional chef, Thomas Krause, shows you how easy it is to prepare delicious barbecue marinades for meat, fish and vegetables in your own kitchen.
Wednesday, January 19, 2011
Jamaican Jerk Marinade (Engl)
(Scotch Bonnet Peppers)
How to make a classic Jamaican jerk marinade to be used for BBQ, grilling or oven roasting chicken, pork, beef or seafood. This jerk sauce is a traditional sauce made and use in Jamaica and the rest of the Caribbean.
Monday, December 13, 2010
Wednesday, September 29, 2010
Salsa de Tomatillo con Chile de Árbol (Engl)
(Tomatillos)
Tomatillos are small vegetables (botanically fruits) with enclosing husks. They resemble small unripe tomatoes and are usually green or yellow. The yellow color indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon.
Tomatillos are small vegetables (botanically fruits) with enclosing husks. They resemble small unripe tomatoes and are usually green or yellow. The yellow color indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon.
Sunday, August 22, 2010
Saturday, July 10, 2010
Peanut Hoisin Sauce & Goi Cuon (Engl)
(Salad Rolls with Peanut Hoisin dipping Sauce)
Preparing Goi Cuon or Salad Rolls (Engl)
Vietnamese Salad Rolls (Goi Cuon) Recipe
SND Note: Poached shrimp and pork are the traditional proteins used in goi cuon, but can be substituted with grilled meats or tofu. Different herbs can be added, such as basil and Vietnamese coriander (rau ram), choose your favorite ones. The rolls are best when served within a couple hours after rolling. Don't wait too long or refrigerate them as the rice paper will dry out and become tough.
Ingredients:
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 pound pork tenderloin
8 ounces thin rice vermicelli noodles
1 head butter lettuce, washed and ribs removed
1 bunch fresh mint leaves
1 bunch fresh cilantro leaves, removed from stems
1 English cucumber or seeded regular cucumber, thinly sliced
16-20 garlic chives or Chinese chives
1 package rice paper (banh trang)
Directions:
1) Fill a small saucepan half full of water, add salt and bring to a boil over high heat. Add the shrimp, reduce heat to simmer for 2-3 minutes or until cooked through. Do not discard water. Remove the shrimp with slotted spoon and set aside to cool.
2) Trim fat from pork and return water to a boil. Reduce heat and poach pork in water at a low simmer, about 15-18 minutes or until cooked through. Remove pork and set aside to cool. Reserve light stock to make peanut Hoisin sauce.
3) Follow package directions and cook rice vermicelli noodles.
4) Lay shrimp flat and cut in half horizontally. Cut tenderloin in half lengthwise. Then cut across the grain to create thin slices of pork. Set shrimp and pork aside.
5) Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a cutting board. Place a lettuce leaf at the lower end of the rice paper. Add rice noodles, pork, mint, cucumber and cilantro evenly across the rice paper. [See the slideshow for pictures of the rolling process.]
6) Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides inwards and add a chive over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
7) Repeat steps 5 and 6 until shrimp and pork are finished off. Serve with peanut Hoisin dipping sauce.
Makes 16-18 rolls to serve 6 to 8 as an appetizer
Spicy Peanut Hoisin Dipping Sauce Recipe (Nuoc Leo)
SND Note: This sauce is not the traditional Vietnamese peanut sauce (nuoc leo) made with liver. It's a simplified version using peanut butter. Whole soybean sauce is intact soybeans fermented in salt, water and sugar. It has a salty, sour taste. If you can't find it, substitute a little salt to taste. The sauce is on the thick side with a consistency of a dense Dijon mustard when cooled.
Ingredients:
1 cup light shrimp and pork stock (from step 2 of goi cuon recipe) or water
5 cloves garlic, minced
1 tablespoon thick soy sauce
1 teaspoon whole soybean sauce, crushed
3 tablespoons of Hoisin sauce
4-6 tablespoons crunchy or creamy peanut butter (natural or organic)
2-3 teaspoons chili garlic sauce or diced chilies to taste
1 ounce dry roasted peanuts, chopped
Directions:
1) In a small sauce pan, add light stock and garlic. Bring to a boil and reduce heat to low.
2) Add thick soy sauce, crushed soybean sauce, Hoisin sauce, 4 tablespoons peanut butter and chili garlic sauce. Stir until peanut butter is dissolved and the sauce thickens. Add additional peanut butter until desired thickness is obtained. Adjust seasonings to taste. Garnish sauce with chopped peanuts.
Makes almost 2 cups of sauce
Link to a Slideshow of the recipe:
http://www.flickr.com/photos/sundaynitedinner/sets/72157603906750627/show/
Preparing Goi Cuon or Salad Rolls (Engl)
Vietnamese Salad Rolls (Goi Cuon) Recipe
SND Note: Poached shrimp and pork are the traditional proteins used in goi cuon, but can be substituted with grilled meats or tofu. Different herbs can be added, such as basil and Vietnamese coriander (rau ram), choose your favorite ones. The rolls are best when served within a couple hours after rolling. Don't wait too long or refrigerate them as the rice paper will dry out and become tough.
Ingredients:
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 pound pork tenderloin
8 ounces thin rice vermicelli noodles
1 head butter lettuce, washed and ribs removed
1 bunch fresh mint leaves
1 bunch fresh cilantro leaves, removed from stems
1 English cucumber or seeded regular cucumber, thinly sliced
16-20 garlic chives or Chinese chives
1 package rice paper (banh trang)
Directions:
1) Fill a small saucepan half full of water, add salt and bring to a boil over high heat. Add the shrimp, reduce heat to simmer for 2-3 minutes or until cooked through. Do not discard water. Remove the shrimp with slotted spoon and set aside to cool.
2) Trim fat from pork and return water to a boil. Reduce heat and poach pork in water at a low simmer, about 15-18 minutes or until cooked through. Remove pork and set aside to cool. Reserve light stock to make peanut Hoisin sauce.
3) Follow package directions and cook rice vermicelli noodles.
4) Lay shrimp flat and cut in half horizontally. Cut tenderloin in half lengthwise. Then cut across the grain to create thin slices of pork. Set shrimp and pork aside.
5) Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a cutting board. Place a lettuce leaf at the lower end of the rice paper. Add rice noodles, pork, mint, cucumber and cilantro evenly across the rice paper. [See the slideshow for pictures of the rolling process.]
6) Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides inwards and add a chive over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
7) Repeat steps 5 and 6 until shrimp and pork are finished off. Serve with peanut Hoisin dipping sauce.
Makes 16-18 rolls to serve 6 to 8 as an appetizer
Spicy Peanut Hoisin Dipping Sauce Recipe (Nuoc Leo)
SND Note: This sauce is not the traditional Vietnamese peanut sauce (nuoc leo) made with liver. It's a simplified version using peanut butter. Whole soybean sauce is intact soybeans fermented in salt, water and sugar. It has a salty, sour taste. If you can't find it, substitute a little salt to taste. The sauce is on the thick side with a consistency of a dense Dijon mustard when cooled.
Ingredients:
1 cup light shrimp and pork stock (from step 2 of goi cuon recipe) or water
5 cloves garlic, minced
1 tablespoon thick soy sauce
1 teaspoon whole soybean sauce, crushed
3 tablespoons of Hoisin sauce
4-6 tablespoons crunchy or creamy peanut butter (natural or organic)
2-3 teaspoons chili garlic sauce or diced chilies to taste
1 ounce dry roasted peanuts, chopped
Directions:
1) In a small sauce pan, add light stock and garlic. Bring to a boil and reduce heat to low.
2) Add thick soy sauce, crushed soybean sauce, Hoisin sauce, 4 tablespoons peanut butter and chili garlic sauce. Stir until peanut butter is dissolved and the sauce thickens. Add additional peanut butter until desired thickness is obtained. Adjust seasonings to taste. Garnish sauce with chopped peanuts.
Makes almost 2 cups of sauce
Link to a Slideshow of the recipe:
http://www.flickr.com/photos/sundaynitedinner/sets/72157603906750627/show/
Thursday, May 27, 2010
Coconut Ginger Chutney (Engl)
(Samosa)
Ranveer Brar blends green chile peppers, fresh coconut, ginger, pungent herbs and spices into an incredibly flavorful and aromatic sauce. Hard to believe raw ingredients can create this light and healthy chutney. It's a perfect accompaniment to rice dishes, samosas, naan or Ranveer's Masala Dosa.
Ranveer Brar blends green chile peppers, fresh coconut, ginger, pungent herbs and spices into an incredibly flavorful and aromatic sauce. Hard to believe raw ingredients can create this light and healthy chutney. It's a perfect accompaniment to rice dishes, samosas, naan or Ranveer's Masala Dosa.
Tuesday, May 25, 2010
Wednesday, May 19, 2010
Vietnamese Fish Sauce Dip ( (Nuoc Mam Cham) -Thai Fish Sauce (Engl)
In many Vietnamese dishes from deep fried, salad, steam to noodles, fish sauce dip is often used as an accompaniment. A good fish sauce dip will enhance any dish. Here is how to make this simple sauce:
One cup of fish sauce
one cup of sugar
one cup of water.
Combine these and put on high heat just until it begins to bubble. Turn it off and let cool. Squeeze two limes, press four cloves of garlic in a jar. Pour the mixture of cooling fish sauce in the lime juice-garlic jar, keep refrigerated until use. When needed, scoop out one teaspoon of chili-garlic sauce in a small bowl, mix with three tablespoons of fish sauce mixture. Scoop and pour over a bowl of noodle or use it as a dip for a steam vegetables or other dishes.
Making Fish Sauce on Extreme Cuisine with Jeff Corwin (Engl) (Link)
Thai Fish Sauce (Nam Pla)
http://www.eatmedaily.com/2009/02/making-fish-sauce-on-extreme-cuisine-with-jeff-corwin-video/
Vietnamese Dipping Sauce - Noc Cham (Engl)
Wednesday, January 27, 2010
Friday, January 8, 2010
Thursday, December 3, 2009
Tzatziki (Engl) (DE)
Tzatziki with Crudites (Engl)
Tzatziki (DE)
Tzatziki ist der perfekte Begleiter für Grillfleisch. Keine Grillparty ohne diesen leckeren Dip. Passt auch wunderbar zu Salaten.
Tzatziki (DE)
Tzatziki ist der perfekte Begleiter für Grillfleisch. Keine Grillparty ohne diesen leckeren Dip. Passt auch wunderbar zu Salaten.
Subscribe to:
Posts (Atom)