Change Your Life Rich Red Wine Sauce. Similar to the classic French Bordelaise sauce, this velvety rich sauce makes a classic topping for beef and lamb. I love it on beef tenderloin or filets mignon. It just illuminates a lightly smoked pork chop. As heretical as it may seem, it is great on pulled pork. I like to serve boiled baby potatoes on the side, and I douse them with this sauce too.
Gaucho Chimichurri Sauce. Chimichurri Sauce comes from Argentina where the pampas are for cattle grazing, and grilled grass-fed beef with bright green sauce is practically the national dish.
Marvelous Marinara Sauce. Marinara sauce is the great classic Italian tomato sauce from Naples via Spain. It is the base sauce (or gravy as many Italian-Americans call it) for spaghetti and meatballs, pizza sauce, and so many Mediterranean dishes. It is so easy to make, and it freezes well, so there is no reason to every buy it in a jar again.
Grownup Mustard Sauce. It's a barbecue sauce, it's a dipping sauce, it's a hot dog sauce, it's better than mustard whenever a recipe calls for mustard.
Genovese Pesto. The Italian basil based classic is super all by itself on meats and as an additive to other sauces.
Piccata Sauce for Grilled Veal, Chicken, or Pork. This is a simple Tuesday night sauce that produces Sunday night food. It is especially good on chicken breasts because they can be on the dry side. The classic piccata is cooked indoors in a skillet, and the sauce is called a pan sauce because it includes the brown bits that stick to the bottom of the pan, but the recipe is a snap to make on the grill. Here's both the grilled and the pan version.
Horseradish Cream Sauce. This creamy mild horsey sauce works like Secretariat on the Triple Crown of roast beef sandwiches, smoked salmon, and baked potatoes. You can also use it on corned beef and its cousin, New England Boiled Dinner. We love it as a dip for carrots, celery, and potato chips.
Controlled Burn Hot Sauce. There are a gazillion hot pepper sauces on the market. The problem I have with them is that most are all about the heat. Well I'm all about the flavor. So here's my recipe for a fiery sauce with multiple dimensions, complexity, and depth of flavor. It will not overwhelm food or me. Because too hot a sauce makes me cry like a teenager who has lost her cell phone.
Harissa. The best hot pepper paste going. Make up a batch, put it in the fridge, and add it to anything that needs heat.
...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).
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GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.
The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!
Other Fun Sauce Recipes
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