Pesto Falso

Pesto is a sauce originating in Genoa in of northern Italy (pesto alla genovese). Pesto in its basic form is basil, garlic, salt, pine nuts and olive oil — that’s it! Making fresh pesto can be a little expensive, so I developed this recipe to help reduce cost, but still retain that great pesto flavor.

Ingredients:

• 1 cup Cilantro, chopped
• 4 cloves Garlic, chopped
• 2 ounces sliced almonds
• 1 tablespoon dried Basil
• 2 teaspoons salt
• 2 teaspoons fresh ground pepper
• 1 cup olive oil

Directions:

Add cilantro, garlic, basil, salt and pepper to a blender. Blend until well mixed and all ingredients are finely chopped. Next add the almonds and again blend until well mixed and finely chopped. Now drizzle in the olive oil until the pesto reaches the desired consistency. That’s it — enjoy.

Popularity: 9% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...

Basic Marinara

This is a basic marinara sauce, and is a great starting point for creating your own recipe or just experimenting with new flavors. You can use this sauce in a variety of dishes from basic pasta to a chicken or veal Parmesan.

Ingredients:

• 1 (26 oz.) can peeled whole tomatoes
• 4 cloves fresh garlic, minced
• 1/2 cup flat chopped parsley
• 1 tablespoon dried basil (1/2 cup fresh chopped)
• 1/4 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/2 cup chopped onion

Directions:

Heat oil over medium heat. Add garlic and cook until golden being careful not to burn. Add onions, basil, parsley and pepper flakes. Stir and cook for 1 minute. Add tomatoes with liquid. Break up tomatoes with fork. Cook over medium heat for 1 hour stirring occasionally. The sauce can keep up to a week in an airtight container in the refrigerator.

For variations you can add 1/2 to 1 pound of fine ground meat such as Italian sausage, chuck, sirloin, chorizo, chopped pancetta or even chopped pepperoni.

Popularity: 8% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...

White Fish Butter Sauce

Butter Sauce with Talapia

A nice little butter sauce that pairs very well with fish.

Ingredients:

• 1/4 cup shallot, diced
• 1/2 cup butter
• 1/4 cup white wine
• 2 tablespoons cream or milk
• 2 teaspoons green peppercorn
• 1 clove garlic, finely chopped
• Dash of salt
• Dash of ground pepper

Directions:

Melt butter in a small sauce pan with wine. Add shallot, peppercorn, salt and pepper. Simmer for 5 minutes stirring in a little cream every minute. Add garlic in the last minute. Serve over the fish of your choice, but white fish such a Talapia, Halibut and even Catfish are all great candidates. Sauce can be strained for a more refined version.

Popularity: 12% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...

Stacy’s Guacamole

Guacamole isn’t my favorite dish, but people ask me to make them a batch from time to time and it is always a hit. It has a bit of a kick to it. Try it out and let me know what you think.

Ingredients:

• 4 large Haas avocados
• 1/2 large red onion, chopped (a white onion works well too)
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 4 cloves of garlic, chopped
• 3 Roma tomatoes, deseeded and diced
• 4 Serrano chili peppers, chopped
• 2 Jalapeno chili peppers, chopped
• 1/2 cup cilantro, chopped
• 3 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons Cayenne pepper
• 8 drops Tabasco sauce
• zest and juice of 2 limes
• 2 shots tequila
• 1 lime wedge

Directions:

Stacy's Gaucamole

Ah, the easy part. Add peppers, bell peppers, onion, garlic in food processor. Mix until well blended. Add rest of ingredients reserving 1 shot of tequila, lime wedge and 1 teaspoon of salt. Lick the skin between your thumb and forefinger, then sprinkle salt onto the area. Using the same hand that contains the salt, hold the lime with thumb and index finger. Lick the salt, down the tequila, and bite the lime. Swish it around in your mouth for a couple of seconds and then swallow. Now mix rest of ingredients in the food processor until well blended and creamy. Serve with tortilla chips.

If there are more than one person in the kitchen, this recipe may require more tequila, salt and lime wedges.

Popularity: 5% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...

Green Chili Sauce

Green Chili Sauce on Enchiladas

This is a traditional New Mexico sauce made with green chilies. It is used on a variety of dishes including hamburgers, enchiladas, eggs, pork, steak and fish. Recently I have used it on Cheezie Chicken Enchiladas and Jucy Lucys. The sauce gains a little heat over time, so make it in advance for a little extra kick.

Ingredients:

• 4 Hatch or Big Jim Chili Peppers
• 2 Poblano Chili Peppers
• 3 Tomatillos
• 2 tablespoons Olive Oil
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 2 teaspoons Cayenne Pepper

Directions:

Blistered Chilies

Blister the chilies. This can be done several ways.

• Oven: Place chilies in hot oven 400 degrees for 6-8 minutes until skin blisters away from the flesh.
• Range top: Cover burner with wire mesh. Place chilies on mesh once burner is heated. Remove when skin is blistered.
• Grill: Place chilies 5-6 inches over heat. Remove when skin blisters.

Once blistered the chilies can either be peeled or frozen for later use. Freezing the chilies makes removing the skin a little easier.

Green Chili Sauce on Enchiladas

Once the chilies have been blistered and the skin removed, dice them and the tomatillos. Add olive oil to a saute pan over medium/medium high heat. Once the oil is hot, add the chilies, tomatillos, salt, pepper and cayenne. Stir and chop with a flat headed spoon over for 5-6 minutes. Remove from heat and serve. The sauce can be kept in the refrigerator for up to a week in a sealed container.

Popularity: 16% [?]

(No Ratings Yet)

 Loading ...