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By zach, January 5, 2010 12:29 pm

A warm and flowing butter sauce sweetened with mango. Cracked peppercorns added for some spice.  This sauce makes you want to keep eating whatever it is on. Goes great with seafood, especially lobster.

Lobster with Mango Butter Sauce

Ingredients:

• 1 mango
• 2 tablespoons butter, unsalted
• 3-4 peppercorns, cracked
• pinch of salt.

Preparation:

• Juice the mango until you have 1-2 tablespoons juice.
• Dice up 1-2 tablespoons of the remaining mango meat.

Cooking:

• Heat all ingredients in sauce pan on low until butter is melted. Stir occasionally.
• Leave on low to keep warm.

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By zach, December 24, 2009 12:00 pm

A simple and tasty sauce recipe to go with chicken and starches like rice and quinoa. This sauce has a deep rich look and peppery taste that will impress.

Azteca Pepper Sauce Over Chicken

Ingredients:

• 4 cups chicken broth
• 1 roasted red pepper, chopped
• 2 dried ancho chiles, ripped into small pieces
• 1 garlic clove, chopped

To Cook: Combine all ingredients in a sauce pan. Bring to a boil. Reduce heat to low for 5 minutes.

To Serve: Blend, and spoon over food. ( During blending: This is a hot food and hot foods can cause pressure to build up and pop the blender top off. To avoid this, pulse a few times)

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By zach, December 5, 2009 12:37 pm

A full flavored gravy for chicken and turkey. Guinness beer is used as the base to give this gravy a rich and deep taste. Other stout or porter beer can substitute for the Guinness.

Ingredients:

• 1/2 pound mushrooms, sliced
• 2 cups Guinness
• 2 cups chicken broth
• 3 tablespoons flour
• 2 tablespoons butter
• salt to taste

Cooking:

• Saute the mushrooms.
• In a large sauce pan, on medium-high heat add flour and butter. Stir frequently for 5 minutes.
• Add the Guiness, chicken broth, and white wine.  Continue stirring.
• Bring to a boil and reduce to low, add sauteed mushrooms.
• Cook on low for 10-15 minutes, stirring occasionally.
• Add salt to taste.

Comments (1)

By zach, September 2, 2009 7:35 pm

A few weeks back we ate at the Madrona Eatery and Ale House in the Madrona neighborhood of Seattle. It is only about 1/2 mile from home so it is a walkable distance, they have a great selection of beer, kid friendly (yay!) and some really good food. This particular time my wife ordered the pork medallions with a cherry sauce served on bed of asparagus and fried polenta cakes on the side. It was really, really good — hats off the the chef. Like usual, after we eat good food in a restaurant, my wife asked me if I could cook that for her. I made a few modifications but the basics are still the same — pork with a veggie and starch and served with a delicious cherry sauce.

Pork Loin with Cherry Sauce

Serves 4.

Total time: about 1 hour.

Ingredients:

• 1 1-2 pound pork loin
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic
• 1/2 teaspoon salt
• 1 cup pitted cherries
• 1 cup cherry brandy ( red wine can substitute)
• 1 cup quinoa 
• 1 pound green beans
• 1 tablespoon butter.

Directions:

Rub pork loin with olive oil. Combine next 4 ingredients and rub on pork loin. This is best done hours before grilling as the pork will take on more flavor. However, the rub can be applied right before grilling as well. 

Add the cherries and brandy to a sauce pan and bring to boil. Stir and reduce to low. Stir occasionally.

Next, start grilling the pork loin on indirect heat. The pork will take about 20 minutes per pound at 350 degrees. The pork will be medium when the internal temperature measures 160 degrees. Cook longer for well done. Let rest for 5+ minutes before slicing.

Cook the quinoa according the the package. It takes about 25 minutes total time.

Saute the green beans in the butter on medium heat for about 3-5 minutes. When done season with salt.

To serve, place 1/4 of the quinoa on a plate. Add 1/4 of the green beans on top. Next, add 4-5 slices of pork loin and drizzle the cherry sauce on top — be sure to get some of the cherry pieces as it adds a nice visual affect and they taste great. Repeat for remaining plates.

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By zach, July 5, 2009 7:39 am

I cooked this up for my wife’s birthday. She totally loves scallops ( I do to). The lemon sauce was perfect and added a nice peppery fresh taste to the scallops.

- Veggies — Green & Yellow Zuchini, Asparagus. Cut into spears, Toss in olive oil, salt and pepper. To cook, put on hot grill until veggies are marked and then move to tin foil and place on upper rack.

- Lemon Sauce — 1 large lemon, Cracked peppercorns, 2 tbsp butter. Combine into small sauce pan and cook on low.

- Scallops — Clean and remove feet. Season with salt, pepper and 1 squeezed lemon. Grill until done.

To serve, place veggies on plate. Place scallops on veggie bed and spoon lemon sauce over each scallop.

Scallops with Lemon Pepper Sauce

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By zach, May 25, 2009 3:27 pm

Serves 4.

• 2 lbs Salmon fillet
• Salmon rub ( use your favorite sweet rub. brown sugar and salt works well)
• 2 tablespoons olive oil
• 2 cups orange juice
• 1/4 cup brown sugar
• 1 tablespoon butter

One hour before cooking, apply olive oil and generous amount of rub to salmon fillet.

In a saucepan heat orange juice and brown sugar on low.

Oven rack should be on second highest shelf. Turn broiler on high. Cook salmon 7-8 minutes until meat is flaky.

Add butter to orange juice reduction and stir in.

Move salmon to serving dish and spoon orange juice reduction on top.

Salmon with Orange Sauce Reduction