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Thread: Sauces and purees for meat--ideas? page

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    FairyRae's Avatar
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    Sauces and purees for meat--ideas?

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    I'm looking to try out some new recipes for things like dipping sauces and purees for my meat dishes. Any ideas? I see on shows like top chef or chopped folks making all sorts of real-food based sauces (mango bacon puree--what?) and would love to make my own. I've made a cherry chipotle sauce before (frozen cherries cooked and blended w/ some sherry wine and chipotle powder and onions and a bit of salt and stevia--can't remember what else was in there) and would just really like to make more things like this to serve on the side of my steak/porkchops/chicken etc. Any ideas are welcome!!!

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    supersellen is offline Senior Member
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    I love a very simple herb pistou. Super easy to make and freezes beautifully. Also excellent on soup and as a dip for grilled artichokes.
    For lots of tasty recipes, check out my blog -http://lifeasadreger.wordpress.com/

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    Marker to remind to answer this when I have more time. I have tons of sauces I use.
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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    PrimalJayhawk's Avatar
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    Have you ever tried chimichurri? It is completely primal and packed with flavor!! Here is the recipe I use...it really doesn't get much easier than this.

    * 1 cup (packed) fresh Italian parsley
    * 1/2 cup olive oil
    * 1/3 cup red wine vinegar
    * 1/4 cup (packed) fresh cilantro
    * 2 garlic cloves, peeled
    * 3/4 teaspoon dried crushed red pepper
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon salt

    Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

    Chimichurri Sauce Recipe at Epicurious.com

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    Drain Bead's Avatar
    Drain Bead is offline Senior Member
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    Reduction sauce--when you're done pan-searing your meat, add a little bit of fat and a minced shallot. Cook the shallot for 2-3 minutes, then add some stock and wine (about 1-1.5 cups total). Scrape up all the brown bits, then increase the heat and reduce the liquid down to about 1/4 of what it was. If you want, once the heat is turned off whisk in a tablespoon or two of cold butter.

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    Ajax's Avatar
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    Roasted red peppers make a great base for sauces. Here are three variations. Just combine all the ingredients in blender/food processor and blast away. All of them work as both dips and sauces, just thin with water/olive oil for a sauce.

    Romesco sauce:
    Three roasted red peppers
    Handful of blanched almonds
    Garlic
    Olive Oil
    Smoked paprika
    Cayenne
    Spoonful of vinegar

    Muhammara
    Three roasted red peppers
    Handful of walnuts
    Garlic
    Spoonful of vinegar
    Couple spoons of pomegranate molasses

    Whipped feta:
    Full-fat good quality feta cheese
    Roasted red pepper
    Olive oil
    Garlic

  7. #7
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    I also LOVE chimichurri! (I add fresh chives to mine and a bit of garlic!)

    Sauces we use most often around here:

    Hollandaise

    Mushroom sauce (saute mushrooms in bacon grease, add a couple splashes of wine or chicken broth, let it reduce, dash of worchestershire, tsp of dijon mustard and a bit of sour cream to thicken. For dairy free just skip the sour cream and let it reduce down a bit more. The mustard will actually aid in thickening.)

    Spicy cranberry sauce. I make it like how you make cranberry sauce for thanksgiving but just use a can of mandarin oranges in JUICE (not syrup, yuck). Then I add thai chili paste until it tastes right. Mmmm!

    Pesto! Pestos are SO yummy on meats! The combos are endless. Cashew and tarragon, basil and macadamia... play around!

    Here's another cool one like chimichurri that's really rockin:
    Moroccan Tanane:
    4 tbsp olive oil
    thumb-size piece of fresh ginger, grated.
    1/2 red onion
    6 garlic cloves
    1/2 red chili pepper
    3 or 4 saffron threads
    1/8 tsp paprika powder
    1/8 tsp ground ginger
    1 lime + zest
    coriander

    basically chop and mix everything together, add oil and lime juice and allow to sit overnight. Use it as a marinade, to top meat or fish with, use the oil for cooking with, stir some into stews, soups or sauces etc. Pretty multipurpose according to my Morrocan friend. lol
    The more I see the less I know for sure.
    -John Lennon

  8. #8
    FairyRae's Avatar
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    Mmmmm! Loving the ideas folks, keep em coming!!!
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  9. #9
    PrimalJayhawk's Avatar
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    Quote Originally Posted by lil_earthmomma View Post
    Here's another cool one like chimichurri that's really rockin:
    Moroccan Tanane:
    4 tbsp olive oil
    thumb-size piece of fresh ginger, grated.
    1/2 red onion
    6 garlic cloves
    1/2 red chili pepper
    3 or 4 saffron threads
    1/8 tsp paprika powder
    1/8 tsp ground ginger
    1 lime + zest
    coriander

    basically chop and mix everything together, add oil and lime juice and allow to sit overnight. Use it as a marinade, to top meat or fish with, use the oil for cooking with, stir some into stews, soups or sauces etc. Pretty multipurpose according to my Morrocan friend. lol
    This sounds AMAZING! I see a healthy scoop of it over some delicious, tender pork shoulder in my immediate future. Thanks for the recipe!

  10. #10
    fsk1290's Avatar
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    Quote Originally Posted by lil_earthmomma View Post
    Here's another cool one like chimichurri that's really rockin:
    Moroccan Tanane:
    4 tbsp olive oil
    thumb-size piece of fresh ginger, grated.
    1/2 red onion
    6 garlic cloves
    1/2 red chili pepper
    3 or 4 saffron threads
    1/8 tsp paprika powder
    1/8 tsp ground ginger
    1 lime + zest
    coriander

    basically chop and mix everything together, add oil and lime juice and allow to sit overnight. Use it as a marinade, to top meat or fish with, use the oil for cooking with, stir some into stews, soups or sauces etc. Pretty multipurpose according to my Morrocan friend. lol
    THIS ONE is getting tried THIS weekend!!!!!!!! yum!!!!!!!!

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