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Peanut Shrimp in Coconut Sauce

Peanut Shrimp in Coconut Sauce

And here’s another example of Asian cooking (Thai to be more exact) at its best. It’s hot and nutty, like in peanut and coconut-nutty and we didn’t use dairy at all. We substituted butter and milk with coconut oil and coconut milk. We would serve this over cooked rice, but maybe some of you would prefer it as is.

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Ingredients Needed for Peanut Shrimp in Coconut Sauce

3 teaspoons coconut oil
1 shallot, finely chopped
2 garlic cloves, crushed
12 ounces shrimp
1 teaspoon soy sauce
dried oregano
1 teaspoon chili flakes
⅔ cup coconut milk
1 teaspoon peanut butter
2 tablespoons fried peanuts
salt
pepper

How to Make Peanut Shrimp in Coconut Sauce

  1. Melt 2 teaspoons of coconut oil in a pan over low heat, then add the shallot and garlic.
  2. Cook and stir for 5 minutes or until tender. Stir in the remaining teaspoon of coconut oil in the process.
  3. Add the shrimp. Cook for 5 minutes, while stirring in the soy sauce, some oregano, the chili flakes, coconut milk, peanut butter, and peanuts in the process.
  4. Season with salt and pepper. You can serve it as is or over rice, garnished with lime and more finely chopped shallot.
Pork Tenderloin with Red Wine and Plume Sauce

Pork Tenderloin With Red Wine and Plum Sauce

Although not exactly braising per se, this pork tenderloin is getting some grill pan-searing here, which is followed by a 20-minute roasting at medium-high temperature. Now we’ll have plenty of time to put together a delicious plum sauce made with red wine. Our suggestion is to serve the meat thus flavored over rice.

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Ingredients Needed for Pork Tenderloin With Red Wine and Plum Sauce

1 pound pork tenderloin
1 tablespoon olive oil
fresh thyme, chopped
salt
pepper
3 garlic cloves
1 cup red wine
2 cinnamon sticks
3 plums, pitted
1 tablespoon plum jam

How to Make Pork Tenderloin With Red Wine and Plum Sauce

  1. Place the meat on the work surface, drizzle it with the olive oil, and season it with thyme, salt, and pepper. Rub in.
  2. Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. Add the coated pork together with the garlic.
  3. Fry for 5-6 minutes on all sides until grill the grill marks appear.
  4. Transfer to the oven and roast for 20 minutes at 375⁰F/190⁰C.
  5. Pour the wine into a pot over low heat and season with thyme. Add the cinnamon sticks, plums, and plum jam. Season with salt and pepper and cook for 8 minutes.
Thai Sea Bass in Spicy Sauce

Thai Sea Bass in Spicy Sauce

If you’re in a mood for Asian flavors, this Thai sea bass may just do the trick. It’s a 35-minute job where you grill (we used a grill pan, by the way) the fish, then bake it in a hot aromatic sauce. The latter one is as rich as the Asian cuisine: coconut milk, star anise, ginger, and cinnamon, to name just a few.

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Ingredients Needed for Thai Sea Bass in Spicy Sauce

1 cinnamon stick, crumbled
1 star anise
1 tablespoon peppercorns
1 red onion, chopped
1 tablespoon ginger, chopped
4 garlic cloves
2 chili peppers, sliced
2 tablespoons lime juice
lime zest
2 tablespoons fish sauce
0.5 cup fresh coriander, chopped
1 cup of coconut milk
12 ounces of sea bass, gutted

How to Make Thai Sea Bass in Spicy Sauce

  1. Add the cinnamon, star anise, and peppercorns to a grinding mortar and crush them.
  2. Transfer the mixture to the blender. Add the red onion, ginger, garlic cloves, and chili peppers. Blend.
  3. Transfer to a bowl and season with lime zest. Add the lime juice, fish sauce, coriander, and coconut milk. Mix.
  4. Heat the grill pan over medium-high heat and add the fish. Cook for 4 minutes on both sides, or until grill marks appear.
  5. Season with salt and transfer the fish to a baking dish.
  6. Pour the spicy sauce on top, then bake for 20 minutes at 350⁰F/175⁰C.
Ribeye Steak with Pesto Sauce

Ribeye Steak With Pesto Sauce

Who’s in for a good old ribeye steak? We’ll just sear it on the grill pan (you can use your grill, too, for that matter) and we’ll enhance it with pesto sauce. Only, this time, our pesto is kind of special because we add egg yolks to it, which will thicken it and add to the flavor. Try it yourself!

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Ingredients Needed for Ribeye Steak With Pesto Sauce

2 egg yolks
1 tablespoon vinegar
0.5 cup fresh basil
0.5 cup fresh parsley
1 garlic clove
2 tablespoons olive oil
0.25 cup parmesan, grated
salt
pepper
12 ounces ribeye steak

How to Make Ribeye Steak With Pesto Sauce

  1. Add the egg yolks to a bowl and whisk them. Add the vinegar in the process.
  2. Add the basil, parsley, garlic, and 1 tablespoon of olive oil to a measuring cup. Blend.
  3. Add the parmesan, season with salt and pepper and mix until even.
  4. Mix in the whisked yolks, too.
  5. Coat the steak with the remaining tablespoon of olive oil, season it with salt and pepper and rub.
  6. Heat a grill pan over high heat and add the steak. Grill for 8 minutes on both sides.
roasted-duck-breast-with-strawberry-sauce

Roasted Duck Breast With Raspberry Sauce

Would you be interested in some roasted duck meat? If your answer is positive, then join us in pan-searing the fat duck breast in its own drippings and use these to concoct a raspberry sauce. This time try to use a spelt and vegetable mix side-dish with raw fennel and cucumber. Well?

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Ingredients Needed for Roasted Duck Breast With Raspberry Sauce

7 ounces of duck breast
salt
pepper
5 ounces of raspberries
1 tablespoon olive oil
1 teaspoon soy sauce
6 ounces of spelt and vegetable mix, cooked
0.5 fennel, chopped
4 cucumber slices (thin and lengthwise cut)

How to Make Roasted Duck Breast With Raspberry Sauce

  1. Score the duck breast, season it with salt and pepper, then rub.
  2. Heat a pan over high heat, then add the duck breast. Fry for 6 minutes on both sides.
  3. Pour some of the drippings into a small bowl and set aside. Roast the pan-seared duck for 25 minutes at 130⁰F/65⁰C
  4. Add the raspberries to the dripping bowl. Crush them and mix them. Add the olive oil and soy sauce and mix until even. Set aside.
  5. Slice the cooked duck breast and serve it on a bed of spelt and vegetable mix. Add the fennel and cucumber slices, top with the strawberry sauce and garnish with a few strawberries if you want.
roasted-duck-breast-with-plum-sauce

Roasted Duck Breast With Plum Sauce

Seared and roasted duck breast served over cinnamon-flavored rice is already a good thing. However, marinating the meat first in a honey plum jam and soy sauce mixture which we’ll then use as a sweet umami sauce is much better. Did we mention we toss some plums into the baking dish?

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Ingredients Needed for Roasted Duck Breast With Plum Sauce

salt
2 cinnamon sticks
1 cup rice
1 tablespoon soy sauce
2 tablespoons of honey
2 tablespoons of water
1 tablespoon plum jam
pepper
1 star anise
6 cardamom seeds
7 ounces of duck breast
8 plums, pitted and halved

How to Make Roasted Duck Breast With Plum Sauce

  1. Add 2 cups of water to a cooking pot, salt it and bring it to a boil.
  2. Add 1 cinnamon stick and rice. Boil for 10 minutes.
  3. Add the soy sauce, honey, water, and plum jam to a medium-sized bowl. Season with salt and pepper, then add the remaining cinnamon stick, the star anise, and cardamom seeds. Mix.
  4. Add the duck breast to the bowl and coat it with marinade. Cover the bowl with plastic foil and marinate for 1 hour.
  5. Heat a pan over high heat and add the marinated duck breast. Fry for 4 minutes on both sides.
  6. Transfer the seared duck breast to a baking dish and add the plums.
  7. Drizzle with the marinade and bake for 25 minutes at 150⁰F/65⁰C.
  8. Serve the duck meat with the plums over the cooked rice.
fruity-beetroot-salad-and-smoked-mackerel-with-pomegranate-sauce

Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

You’ll need a smoked mackerel ready for this one because we’ll concentrate on the side-dish and sauce. It’s a no-brainer warm and fruity ‘salad’ made with grilled beetroot slices and apricots wherein we add some quartered figs. We serve the fish and side-dish drizzled with a lemony pomegranate sauce.

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Ingredients Needed for Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

1 teaspoon lemon juice
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon pomegranate juice
4 apricots, pitted and halved
1 beetroot, sliced
2 figs, quartered
1 smoked mackerel

How to Make Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

  1. Add the lemon juice, balsamic vinegar, olive oil, and pomegranate juice to a small bowl. Mix them.
  2. Heat the grill pan over low heat and add the beetroot slices and the apricot halves, cut-side down. Grill for 3 minutes.
  3. Transfer on a plate and serve with figs and smoked mackerel. Drizzle all with the pomegranate sauce.
are-you-into-sauces

QUIZ: Are You Into Sauces?

What is life without sauces? They’re everywhere in our dishes and they’d better be because in most cases, they add that something special to our food. Check your general knowledge on this subject and find interesting info in this trivia quiz. Find plenty of sauces in our extensive collection of foods.

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Langoustines with Tomato Sauce

Langoustines With Tomato Sauce

North Italian cuisine was our muse when it comes to this recipe. You’ll want to generously add canned tomatoes for the rich sauce that makes this food so scrumptious. Complete the sauce with white wine, olive oil, and breadcrumb. Serve this with a lot of bread because you don’t want to leave the sauce on the plate.

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Ingredients Needed for Langoustines With Tomato Sauce

1 tablespoon olive oil
2 garlic cloves, crushed
3 tablespoons of breadcrumbs
4 langoustines
¼ cup white wine
salt
pepper
1 pound canned tomatoes
chili flakes
1 jalapeno, sliced
lemon wedges (for serving)
fresh parsley, chopped (for garnishing)

How to Make Langoustines With Tomato Sauce

  1. Heat the olive oil in a pan over low heat and add the garlic. Stir in and add the breadcrumbs. Cook and stir for 30 seconds.
  2. Add the langoustines and pour the wine over them. Turn the heat to medium, season with salt and pepper and add the canned tomatoes.
  3. Stir in and season with chili flakes. Add the jalapeno, stir in, then cook for 18-20 minutes.
  4. Serve them along with lemon wedges and garnished with fresh parsley.
Bulgur Pork Burger with Mint Yogurt Sauce

Bulgur Pork Burger With Mint Yogurt Sauce

Welcome to a mint-flavored pork-bulgur burger sandwich. Achieve that by making a refreshing yogurt sauce with mint and shredded cucumber and by topping the patty with fresh mint leaves. We also want to make it slightly hot so toss some paprika into the patty mixture.

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Ingredients Needed for Bulgur Pork Burger With Mint Yogurt Sauce

salt
3 ounces of bulgur
1 pound pork mince
pepper
1 teaspoon paprika
1 teaspoon dried oregano
salt
2 garlic cloves, crushed
1 cup yogurt
1 teaspoon dried mint
1 medium cucumber, shredded
4 ounces of arugula
1 large red onion, sliced
1 large tomato, sliced
fresh mint leaves for garnishing
4 burger buns

How to Make Bulgur Pork Burger With Mint Yogurt Sauce

  1. Fill a pot halfway with water, salt it and bring to a boil. Add the bulgur and boil for 10 minutes.
  2. Add the pork mince, paprika, oregano, and garlic cloves to a bowl. Season with salt and pepper, then mix until even using a spatula.
  3. Shape patties from the mince mixture. We’ve got 4 of them. Press them gently between parchment paper sheets.
  4. Heat a drizzle of oil in a grill pan over medium-high heat. Add the patties and grill them for 4 minutes on both sides, or until they’re browned.
  5. Add the yogurt, mint, and cucumber to a small bowl. Mix them together.
  6. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with yogurt mixture, add arugula, 1 patty, some more yogurt sauce, red onion, and tomato slices. Garnish with mint leaves and top with the bun’s upper half.
  7. You can serve these mini-tower burgers skewered or pinned with a fork for more stability.
Grilled Tofu And Rice With Ginger Sauce

Grilled Tofu and Rice With Ginger Sauce

Ready again for some Asian scrumptiousness? This time we made grilled tofu paired with spicy rice. We’ll flavor our rice with turmeric and enhance everything with a green sauce, where ginger has the defining flavor. So, do you have 25 minutes at your disposal?

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Ingredients Needed for Grilled Tofu and Rice With Ginger Sauce

water
1 ½ tablespoons of olive oil
salt
1 teaspoon turmeric
8 ounces of rice
1 teaspoon lime juice
1 teaspoon ginger, shredded
pepper
1 spring onion, finely chopped
1 jalapeno, chopped
12 ounces of tofu (cut into 4 thicker slices)

How to Make Grilled Tofu and Rice With Ginger Sauce

  1. Fill a medium pot halfway with water and bring it to a boil. Add 1/2 tablespoon of olive oil, a dash of salt and the turmeric. Stir.
  2. Add the rice, stir, cover with the lid and cook for 10 minutes.
  3. Add the remaining olive oil, the lime juice, ginger, spring onion, and jalapeno to the blender. Season with salt and pepper. Blend until smooth.
  4. Heat 1-2 teaspoons of vegetable oil in a grill pan and add the tofu. Grill on both sides for 4 minutes or until the golden brown marks appear.
  5. Serve the tofu over rice and drizzle with green sauce. Optionally, you can garnish with more chopped jalapeno.
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