Category Archives: Sauces

MARINADE FOR LAMB

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  • 3 cloves of garlic chopped

  • 3 anchovy fillets

  • 2 T. fresh rosemary

  • ¼ cup parsley

  • ½ t. dried thyme

  • ½ t. salt

  • Pepper to taste

  • 3 T. olive oil

  • 2 T. red wine

Put all ingredients in food processor and process.

GRILLED LAMB WITH OLIVE SAUCE

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Maridade

 

  • 1/3 cup olive oil

  • 1 T. balsamic vinegar

  • ¾ t. dry mustard

  • 2 bay leaves

  • ¾ t. hot paprika

  • ¼ cup chopped mint leaves

  • 4 cloves garlic, chopped

  • 1/3 cup red wine

  • ¼ t. fresh ground black pepper

  • ½ t. kosher salt

  • 1 T. herbes de Provence

 LAMB:

  • 1 6-7 pound leg of lamb, boned, butterflied and trimmed of excess fat

  • 2 shallots chopped

  • 5 ½ ounces shitake mushrooms, sliced

  • 2 T. olive oil

  • ¾ cup red wine

  • 3 cups lamb or chicken stock

  • 1 T. chopped fresh rosemary or ½ T. dried

  • 1 T. Dijon mustard

  • ¼ cup pitted sliced green olives

  • ¼ cup pitted sliced Kalamata olives

Mix marinade ingredients well.  Place in plastic bag with lamb.  Marinate 4-6 hours, turning occasionally.

Heat shallots and mushrooms in olive oil for 3-4 minutes.  Add red wine and bring to boil.  Reduce liquid by half.  Add stock and rosemary and reduce by half.  Add Dijon mustard and olives, reduce heat, and continue simmering until sauce coats the back of a wooden spoon.  Prepare charcoal fire.  Remove lamb from marinade and pat dry.  Reserve marinade for basting.  Grill lamb for 7-8 minutes per side occasionally basting.  Remove lamb.  Let sit under tented foil for a few minutes.  Slice thinly and place on warm plates.  Spoon sauce over top.  Garnish with fresh rosemary.  Serves 6 as an entrée.

ITALIAN SALAD DRESSING

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  • 1 cup Mazola oil

  • ¼ cup lemon juice

  • ¼ cups vinegar

  • 3 t. sugar

  • 1 t salt

  • ½ t oregano

  • ½ t dry mustard

  • ½ t onion salt

  • ½ t paprika

  • 1/8 t thyme

  • 1 cloves garlic crushed

Shake in a tightly covered jar.  Refrigerate.

HOT FUDGE SAUCE

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  • 2 squares of unsweetened chocolate (one ounce each)

  • 1 cup of water

  • 1 cup sugar

  • 1 cup coffee (light) cream

Melt chocolate in boiling water.  Add sugar and cream.  Cook on low heat, stirring as necessary, until sauce gets thick.  This could be as long as 30-45 minutes – or longer!

CLAM SAUCE FOR PASTA

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  • 1/3 cup olive oil

  • 1 clove garlic

  • ½ cup clam juice

  • ½ t. dried oregano

  • One 7 ½ -8 oz can clams

  • 2 T. parsley

  • ¼ t. salt and pepper (each)

Sauté garlic in oil.  Add clam juice, oregano, salt and pepper.  Simmer 5 minutes.  Stir in clams and juice and cook uncovered about 10 minutes.  Stir in parsley.  Serve tossed with angel hair or thin spaghetti.

BOLOGNESE SAUCE

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  • 1/4 cup extra virgin olive oil

  • 2 medium onions finely chopped

  • 1 carrot finely chopped

  • 4 stalks celery finely chopped

  • 5 cloves garlic sliced

  • 1 # ground veal

  • 1 # ground pork

  • 4 oz pancetta ground

  • 1 8 oz can tomato paste

  • 1 cup milk

  • ½ cup white wine

  • 1 t. fresh thyme leaves

  • Salt and freshly ground pepper

 Heat oil.  Add onions, carrot, celery, and garlic and sweat over medium heat for about 5 minutes until vegetables are translucent.
Add veal, pork and pancetta and brown over high heat, stirring to keep
the meat from sticking together.  Add tomato paste, milk, wine, thyme and 1 cup of water and simmer over medium-low heat for 1 to 1 ½ hours (if ragu becomes too thick, add more water).  Season to taste with salt and pepper.