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Gifts for the cook: a carton of sauces ... barbecue, stir-fry, your favorites.

Gifts for the cook: a carton of sauces . . . barbecue, stir-fry, your favorites

As a shortcut to a quick entree, premixed seasoning sauces are a gift any busy cook will appreciate.

If your chef enjoys grilling meat, a selection of marinades might be perfect. For the Chinese connoisseur, offer stir-fry sauces to season favorite combinations.

The sauces are quick and easy to make in quantity. Each recipe yields about 1 quart; you can pack the sauce in 1- or 2-cup portions and package several kinds together to give different friends. With each sauce, include simple directions and perhaps a copy of the recipe in case they want to make a refill.

For maximum freshness and flavor, assemble sauces shortly before giving. They will all keep as long as 3 weeks when refrigerated.

Sherry Herb Marinade

Use this herb-scented marinade on chicken or fish. You'll need about 1 cup marinade for a cut-up 3 1/2- to 4-pound chicken, 1/2 cup for 1 pound of fish fillets. Chill covered, turning occasionally, 4 hours to overnight for chicken, 1 to 2 hours for fish, then grill or broil.

2 cups dry sherry

3/4 cup salad oil

1/3 cup instant minced onion

6 tablespoons white wine vinegar

1/3 cup Dijon mustard

6 cloves garlic, pressed or minced

1 tablespoon dry thyme

1 tablespoon crushed dry rosemary

1/4 teaspoon pepper

Mix sherry, oil, onion, vinegar, mustard, garlic, thyme, rosemary, and pepper. Shake before using. To store, cover and chill up to 3 weeks. Makes 1 quart.

Cumin-Cinnamon Marinade

This sweet-spiced wine marinade is delicious with lamb chops. Use about 3/4 cup for 1 pound of chops; marinate 2 to 4 hours, then barbecue or broil.

3 cups dry red wine

1 cup olive oil or salad oil

1/4 cup instant minced onion

8 cloves garlic, pressed or minced

2 teaspoons ground cinnamon

2 teaspoons cumin seed

1 1/2 teaspoons ground cumin

Stir together wine, oil, onion, garlic, cinnamon, cumin seed, and gound cumin. Shake well just before using. To store, cover and chill up to 3 weeks. Makes about 1 quart.

Fennel-Chili Marinade

Try this marinade spiked with chili and fennel on pork chops. Use about 1/2 cup on 1 pound of chops; marinate 4 hours to overnight, then broil or barbecue.

3 cups dry white wine

1/2 cup olive oil or salad oil

8 cloves garlic, pressed or minced

1 1/2 tablespoons crushed fennel seed

1 1/2 tablespoons dry basil

1 1/2 to 2 teaspoons crushed dried hot red chilies

1/2 cup white wine vinegar

Stir together wine, oil, garlic, fennel, basil, chilies, and vinegar. Shake sauce well just before using. To store, cover and chill up to 3 weeks. Makes 1 quart.

Peking Stir-fry Sauce

Use in basic stir-fry recipe, following.

Stir together 4 cloves garlic, pressed or minced; 3 tablespoons minced fresh ginger; 2 cups water; 1 cup hoisin sauce; 1/2 cup soy sauce; 1/4 cup wine vinegar; and 3 tablespoons sugar. Shake well just before using. To store, cover and chill up to 3 weeks. Makes about 1 quart.

Sweet-sour Stir-fry Sauce

Use in basic stir-fry recipe, following.

8 cloves garlic, pressed or minced

1/3 cup minced fresh ginger

1 1/2 cups water

1 cup sugar

1 cup cider vinegar

1/3 cup dry sherry

1/3 cup soy sauce

1/4 cup catsup

3 tablespoons sesame oil

1/2 teaspoon crushed dried hot red chilies

Mix garlic, ginger, water, sugar, vinegar, sherry, soy, catsup, oil, and chilies. Shake well just before using. To store, cover and chill up to 3 weeks. Makes 1 quart.

Black Bean Stir-fry Sauce

Use in basic stir-fry recipe, following.

1/2 cup fermented Chinese black beans

Water

3 tablespoons minced fresh ginger

8 cloves garlic, pressed or minced

1/2 cup dry sherry

1/2 cup soy sauce

2 tablespoons white wine vinegar

1 teaspoon crushed dried hot red chilies

Place black beans in a strainer and rinse well with water. Drain and finely chop. Stir together beans, ginger, garlic, sherry, soy, vinegar, chilies, and 3 cups water. Shake just before using. To store, cover and chill up to 3 weeks. Makes 1 quart.

Basic Stir-fry

Use the stir-fry sauces in this dish.

3 to 4 tablespoons salad oil

3/4 to 1 pound thinly sliced boneless meat or poultry, or whole shelled and deveined shrimp

2 to 3 cups thinly sliced vegetables (use 1 to 3 kinds such as onions, carrots, broccoli, or bell peppers)

2 to 4 tablespoons water, optional

1 tablespoon cornstarch

1 cup Peking, sweet-sour, or black bean stir-fry sauce (recipes precede)

Place a work or 12- to 14-inch frying pan over high heat. When pan is hot, add 2 tablespoons of the oil and meat; stir-fry until meat or poultry is lightly browned or shrimp is opaque in thickest part (cut to test), about 2 minutes. Remove meat from pan. Add 1 or 2 tablespoons oil and vegetables to pan; stir-fry, adding a little water if pan is dry, until barely tender to bite, 2 to 4 minutes. If using more than 1 kind of vegetable, cook firmest ones first, then add softer ones.

Mix cornstarch and sauce. Add to pan along with meat; stir to boiling. Makes 3 or 1 servings.

Photo: Pack a selection of sauces and appropriate gadgets in a basket or wrapped drink carton, then give to a favorite cook
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1984
Words:912
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