Homemade Char Siu Sauce

1/2 c honey, maple syrup or agave syrup

1/2 c water

3 T hoisin sauce

3 T tamari or soy sauce

1 tsp five-spice powder (a must!!)

2 cloves of garlic

1/2 tsp salt

1 1/2 T cornstarch

Blend in a blender, bullet or food processor.  

Cook on the stove until thickened.  Let cool.  (It will darken in color as it thickens.)

Is an amazing marinade for pork loin, pork shoulder, lamb, chicken etc!! Using as a marinade, you do not have to thicken fyi....personal preference.

shared by merging a few recipes for Char Sui-thank you internet!

alfredo sauce

 1/2 c butter

1 1/2 c heavy whipping cream

2 tsp garlic, minced

1/2 tsp Italian seasoning

salt & pepper

2 c grated parmesan

This is easy peasy!!  Add everything to the pan and cook on low for 10-15 minutes.

YUM! YUM!

shared by Google search??

Miso Peanut Dressing

1 1/2 T peanut butter

1 1/2 T honey

1 T tamari or soy sauce

1 T white miso paste

1 1/2 T sesame oil

4 T unseasoned rice vinegar

1 tsp Sambal chili paste

Mix in a bullet or blender!

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

Tzatziki

 For the Garlic Tzatziki:

1 ½ cups greek yogurt

4 cloves garlic

1 small cucumber, peeled and chopped

2 teaspoons olive oil

Juice of ½ lemon

Breakfast Sausage Gravy

1 lb of country style breakfast pork sausage (option to use ground turkey or chicken and add:  1/2-1 tsp  garlic powder, 1/2 tsp onion powder, 1/2 tsp sage, 1 tsp thyme, 3/4 tsp smoked paprika, 1/4-1/2 tsp crushed red pepper flakes, 1/4 tsp fennel, 1/2 tsp salt and 1/4 tsp pepper)

Brown the meat in a skillet, drain any unwanted grease.

Sprinkle 1/4 c of flour (ok to use gluten free) on meat

Add slowly on medium heat 2 1/2- 3 cups of whole milk (to desired thickness)

Salt and pepper to taste

Optional: pinch to 1/4 tsp crushed red pepper flakes

Serve however you like piping hot!

TIPS:

Great to make a day ahead.  Thin gravy with additional milk.  

Ok to make with vegan meat alternative.

shared by Char

Vegan Alfredo Sauce

• small head of cauliflower-clean & steam until tender
• soak 1 c of raw cashews by covering with filtered water for 2 hours, strain & rinse thoroughly (if unable to find raw, use unsalted roasted and soak in hot water), (do not use the water nuts soaked in)

In a heavy duty blender (love my Vitamix), add the following:

• steamed cauliflower
• soaked and rinsed cashews
• 2 c veggie broth (non-Vegan option: chicken broth)
• 3-4 garlic cloves, minced
• 1/2 tsp onion powder
• pinch of nutmeg
• salt and pepper to taste
• optional add-ins:  hot pepper flakes, juice of 1/2 lemon

Blend all ingredients thoroughly.  Pour into a saucepan or skillet to slowly reheat.  

Optional vegan/non-vegan add-ins to the sauce:  green peas, bacon bits, green onions, fresh herbs of choice, parmesan cheese, or cheese of choice.

• Prepare a 1-2 lbs of fave pasta or blanched spiraled veggie such as zucchini
• Add sauce
• ENJOY!

created by Google search and a couple Char enhancements

barbecue sauce with a touch of bourbon

small onion, chopped
3 cloves garlic, minced
2 T olive or avocado oil

saute....3-5 minutes

add:
2 c ketchup (as healthy as possible)
1/2 c bourbon
1/2 c cider vinegar
1/2 c water
5 T dark brown sugar or maple sugar
2 T molasses, honey or maple syrup
1 T worcestershire sauce
1/2 tsp dried mustard
1 tsp chili powder
large lemon juiced
pinch of red pepper flakes to taste
1/8-1/4 tsp cayenne pepper
1/4 tsp black pepper

Boil medium heat for 10 minutes and simmer for another 20 minutes.

Cool and then put in the food processor or bullet to puree to a smooth consistency (optional).

Can be made ahead of time and store in the refrigerator.

So delicious on baby back ribs & grilled chicken

created by Char

Basic Mustard Mayo Horseradish Sauce

1 1/2 cups "good" mayonnaise

1/3 c sour cream or whole milk yogurt

3 T Dijon mustard

1 1/2 T whole grain mustard

1-2 T fresh "real" horseradish

• Whisk all ingredients and serve with fave beef!

7 or less & Done!!

inspired by Barefoot Contessa

Basic Marinade Asian Style

2 lbs of meat of choice:  chicken thighs, chicken breasts, pork chops, flank steak, shrimp, salmon or fave fish

Mix in a bowl:

• 1 T sesame oil
• 1/4 low sodium tamari
• 2 garlic cloves, minced
• 1 T fresh ginger, finely chopped

In a ziploc or glass bowl, place your meat and the marinade.  Marinade at least 2 hours or overnight except for seafood.  Seafood will not need longer than 30 minutes - 1 hour to absorb the flavors.  

Option to make a sauce with marinade after draining it off the meat by bringing it to a boil on the stove for at least 3-4 minutes.  Whisk the sauce to blend the ingredients as you cook the "raw" meat out of the finishing sauce!

This is fabulous for any grilled meats and can be done in the oven or on the stove.  Be sure to let your meat rest before serving and or slicing.

7 & Done!!!  Enjoy!

Spicy Zhoug Sauce aka Spicy Cilantro Sauce

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
• 4 medium jalapeños, seeds removed but reserved
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cumin
• ½ teaspoon red pepper flakes, more to taste
• ¾ cup extra-virgin olive oil

1. Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
2. Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
3. While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
4. Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (¼ teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour. 

Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. 

Recipe yields 1 ¼ cup

Inspired by TJ's

cauliflower hummus

1 large head of cauliflower, steamed until tender (use little water if no steamer)

Zest 2 lemons
Juice 2 lemons
1/4 c EVOO or fave oil
1/2 tsp himalayan salt or fave salt
2 T almond butter
1/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cracked black pepper
1/8 tsp cayenne pepper
1-2 garlic cloves minced (go 2 if you like garlic....sooo good for you!)

Add tender cauliflower to food processor, Bullet or Vitamix with all the other ingredients.  Add distilled water or more lemon juice for extra zest if you need more liquid but generally not needed.

Refrigerate.......can be made the day before!

Garnish with a sprinkle of ground cumin or cayenne.

Serve with fresh organic carrots, cucumber or desired veggies. 

ENJOY....Bon Appetit!

Inspired by brokefoodies.com and enhanced by Char

cashew sour cream sauce

1 c of raw cashews & 2 1/2 c filtered water

• soak for 2-4 hours
• rinse cashews well, toss the water cashews soaked in

puree in a blender or bullet with:

juice of 1 lime or lemon (more juice for a zestier flavor-zesting the skin of the fruit will also add a zestier zing)

1/2 tsp of kosher salt (basically salt to your desired taste)

add coconut water or filtered water to blend, add a little at a time so your sauce does not get over-liquified resulting in a runny sauce

the more you blend, the smoother the sauce 

refrigerate to store, the citrus acts as a preservative so shelf life is decent!

created by Char

finger-lickin' good ribs

dry rub:
1 c dark brown sugar or maple sugar
1 1/2 T celery salt
1 T paprika
2 tsp dry mustard
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
ribs of choice...baby back pork ribs are my fave
extra virgin olive oil
fave barbecue sauce

• blend dry rub ingredients together
• let stand, uncovered, mix periodically for about 2 hrs or until moisture is gone from the sugar
• cover and use when ready

• rub olive oil all over ribs
• rub the dry rub generously over both sides of the ribs
• let sit for 2 hrs in the refrigerator or overnight

• bake in an over on a rack (line the pan with foil for easier clean up), cover with foil at 350 degrees for 2-3 hours, until fork tender
• cool and refrigerate until ready to grill or prepare grill if ready to use immediately
• spread fave barbecue sauce on the ribs and grill on HIGH for a little crisp and grill flavor
• grill 3-5 minutes or until desired crispness
• ENJOY!!!

variations:  amazing on a whole chicken butterflied and grilled or beer can chicken is delicious, pork roast for pulled pork, grilled cauliflower

discovered by Char 

cranberry sauce with pinot noir

·       1 tablespoon vegetable oil

·       2 cups cranberries (about 8 ounces)

·       1 tablespoon minced fresh ginger

·       2 cups Pinot Noir or other dry red wine

·       1 1/2 cups sugar

·       3 tablespoons chopped crystallized ginger

·       1 teaspoon curry powder

·       Large pinch of Chinese five-spice powder

Preparation

Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

Yield:  Makes 2 1/2 cups

Found in BON APPÉTIT NOVEMBER 1997

pesto sauce.....basil or parsley

4 c fresh basil or flat leaf parsley
1/3 c extra virgin olive (more as needed)
1/3 c toasted pine nuts or walnuts or almonds (toasting really enhances the nut flavor)
1-2 garlic cloves (add another if you really want to "garlic it up")
1/4 c parmesan cheese
1/4 c pecorino or parmesan cheese
1/2 - 1 tsp kosher salt
dash of pepper
1 tsp of lemon zest or 1 T lemon juice, optional (I think this enhances the flavors and gives a bold statement to your pesto)

• put the first 4 ingredients in a food processor or blender, pulsing until well blended
• add the cheese, 1/2 tsp salt and pepper......blend and taste, add more salt and pepper as needed
• add lemon, if desired....blend
• add any other add-ons desired

add-ons:  1-2 T half and half or whipping cream, 1/4 c sun-dried tomatoes, or 1/4 c roasted red peppers

• double the recipe and store in the refrigerator up to a week or more
• excellent added to hot cooked pasta, eat hot or create a salad
• add to fresh shrimp, marinade for 20-30 mins, grill and enjoy
• yummy on chicken breast, marinade overnight, grill and yum-yum

created by Char

cranberry sauce gingered

1 T coconut or avocado oil
2 c cranberries (about 8 ozs)
1 T  minced fresh ginger
2 c Pinot Noir or other dry red wine
1 1/2 c sugar
3 T chopped crystallized ginger
1 t curry powder
large pinch of Chinese five-spice powder

1. Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 30-45 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
2. discovered on epicurious.com

Guac Guac Guacamole

3 avocados, smashed

2 juicy juicy limes squeezed

2 T chopped cilantro

1/4 c finely chopped white onion

1 green pepper chopped pretty fine

1 jalapeno finely chopped

1 tsp salt

top with fresh fresco or cojita crumbled......feta decent sub

Mix thoroughly with a fork and tweak as needed.

Options:  chopped tomato seeded, additional jalapeño

Serve with favorite tortilla chips.

Patrice's (sister, Patty's) Famous Hummus

2 cans of garbanzo beans, drained but KEEP the juice
2 lemons juiced, additional lemon if not lemony enough to taste
1 garlic clove minced or more if you love garlic (TJ's 1 frozen cube)
1/3 c tahini (sesame paste)
1-2 tsp salt.....start with 1 tsp salt and add as needed
12 quick dashes of tabasco
bean juice as needed for desired consistency

Food processor or blender or Vitamix.....add ingredients and puree away!  Taste and tweak as needed.

Refrigerate....ok to make a couple days ahead.

Delicious served with fresh carrot sticks, cucumbers and my fave is yellow peppers.  Also loved with pita chips, crackers, tortilla chips or whatever carb floats your boat!

borrowed from Ina Garten and slightly adjusted

herby gremolata topping for cooked meat

1/4 c finely chopped Italian parsley
3 T finely grated lemon peel
2 garlic cloves, minced
1 1/2 T finely chopped fresh parsley
1 1/2 T finely chopped fresh thyme

mix all ingredients.......sprinkle on cooked beef or grilled chicken.....amazing flavor on prepared short ribs

can do 1 day ahead....chill

makes about 1/2 cup

discovered on Epicurious.com   so yummy!!