The Chef at ‘La Costa’s’ Hollandaise Sauce

Whip over double boiler until thickened:
6 egg yolks
Remove from heat and slowly add:
2 C. clarified butter, warm
Add:
dash cayenne pepper
salt and pepper to taste
Add:
1 ounce lemon juice.
Serve immediately.

Alfredo Sauce

1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked
Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.

Blender Hollandaise Sauce from The Joy of Cooking- recommended by the chef at The Cottage in Carmel, California the weekend of Brooklyn’s blessing.

Place in blender & blend on high speed for 1 minute.
3 large egg yolks
2 t. fresh lemon juice
ground white pepper or hot red pepper sauce to taste
salt to taste
Add in a slow, steady stream:
½ C. warm to hot clarified butter.
Process until thickened, 1-2 minutes.
Submerge blender container in warm water until serving.

Alfredo Sauce

Pour into 10 or 12 inch skillet and heat over medium heat:
3 oz. olive oil
Add & continue cooking:
4 cloves minced garlic
Add:
1½ oz. white grape juice
Add & continue cooking until reduced by 1/3 & thickened:
2 C. whipping cream
Reduce heat if necessary, do not burn.
Remove from heat & stir in:
¼ C. fresh, grated Parmesan cheese
¼ t. ground nutmeg

Thai Peanut Sauce

5 oz roasted unsalted peanuts
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce

1. Blend or process the peanuts until they are fine meal. Reserve.
2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
3. Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. 4. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. Thin with water or coconut milk and blend if necessary.

Sweet and Sour Sauce

½ teaspoon grated orange peel
1/3 cup orange juice
2 tablespoons lemon juice
¼ cup brown sugar, packed firmly
2 tablespoons soy sauce
4 teaspoons fresh ginger, minced
1 ½ tablespoons wine vinegar
1 ½ tablespoon sesame oil or vegetable oil
½ teaspoon ground coriander

Sweet & Sour Sauce

Combine and bring to a boil in a small sauce pan:
¾ C. pineapple juice
4 T. white or rice vinegar
3 ½ T. brown sugar
Mix together, add to other ingredients and stir to thicken:
1 T. cornstarch
4 T. water

Sweet & Sour Sauce

Combine and bring to a boil in a small saucepan:
1/3 C. white or rice vinegar
4 T. brown sugar
1 t. catsup
1 t. soy sauce
Mix together, add to other ingredients and stir to thicken:
2 t. (or more) cornstarch
4 t. water

Teriyaki Steak Marinade

Combine:
½ C. vegetable oil
½ C. brown sugar
5 oz. soy sauce
3 cloves garlic, chopped
1 C. pineapple juice

Mix well and pour over flank steak. Marinate over night then grill to medium rare and slice against grain.

Teriyaki Marinade

Combine:
1 C. orange juice
1 C. soy sauce
1 C. sugar
garlic

Jan Averill’s Teriyaki Marinade from Heathfield Drive in San Jose, California

Combine:
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper

Texas Barbeque Sauce

Combine and simmer for 20 minutes:
1 1/2 c. butter
3/4 c. sugar
2 cloves garlic, crushed
1 tsp. paprika
1/2 c. tarragon vinegar
3 c. ketchup
2 tbsp. Worcestershire sauce
1 1/2 tsp. mustard
1/2 tsp. pepper
2 tsp. chili powder

Texas Barbeque Sauce

Mix in saucepan and simmer 15 minutes:
1/2 c. finely chopped onion
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. salt
1 tsp. dry mustard powder
1 tsp. chili powder
1/8 tsp. red pepper
2 tbsp. Worcestershire sauce
1/4 c. vinegar
1 c. tomato juice
1/2 c. water
1/4 c. catsup

Dick Burn’s Barbeque Sauce

Combine in a saucepan and simmer 15 minutes:
1 C. tomato sauce
¼ C. catsup
¼ C. vinegar
½ C. water
2 T. Worcestershire sauce
2 T. brown sugar
1 T. paprika
1 t. salt
1 t. dry mustard
¼ t. chili powder
1/8 t. cayenne pepper

Cucumber Yogurt Sauce

Combine:
1 medium cucumber, peeled, seeded, finely chopped or shredded and drained
2 t. white wine vinegar
1 T. chopped dill or fresh mint
1 clove garlic, minced
dash white pepper
dash salt, optional

Serve with falafel, salmon, etc.

Thai Peanut Sauce

5 oz roasted unsalted peanuts
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce

Blend or process the peanuts until they are fine meal. Reserve.
Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. Thin with water or coconut milk and blend if necessary.

Easy Roasted Tomato Sauce

Preheat oven to 450 degrees.
In a large roasting pan, gently toss together:
8 lbs. of ripe tomatoes
10 medium onions
10 cloves of garlic, whole
4 T. minced garlic
1 C. fresh herbs, chopped
(rosemary, Italian flat parsley, basil, thyme, oregano, and/or chives will work)
¼ C. olive oil
½ t. salt
fresh ground black pepper
3-4 T. sugar, optional
Roast for 25 minutes. Stir gently and roast for another 25 minutes. Stir again and roast another 45 minutes or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.
Remove from oven and taste for seasoning. Add sugar if bitter.
Can be blended if a smoother sauce is desired.
Makes about 10 C. of tomato sauce.
Can be refrigerated for up to 5 days.

Yogurt Sauce

Combine:
½ diced cucumber
1 garlic clove, crushed
1 C. plain yogurt
2 sliced green onions
1 t. white wine vinegar, opt.
1 t. chopped fresh dill

Matt’s Missionary Homecoming BBQ Brisket

Spice Rub:

Combine:
½ C. paprika
1/3 C. pepper
¼ C. salt
¼ C. chili powder
¼ C. brown sugar
3 T. white sugar
2 T. cayenne

Rub onto a:
5 pound beef brisket

Put in covered roasting pan and bake in oven at 225 degrees for 10 hours.

BBQ Sauce:

Combine and pour over brisket while baking:

1 onion, chopped
1 T. oil
1 14 oz. can tomatoes
1 10 oz. can tomato puree
2/3 C. white vinegar
2 T. Dijonjavascript:void(0)
1 T. sugar
1 T. brown sugar
1 T. molasses
2 t. salt
1 t. liquid smoke
½ t. paprika
½ t. pepper

Beef Gravy

To make gravy remove the roast from the pot to let sit for a minute before slicing. Cover with foil to keep warm.
Spoon any excess fat from the drippings and scrap them from the bottom of the pan. Use a little hot water if necessary.
Turn the heat on high for a minute but don’t let it burn.
Make a paste from 1 C of milk and ¼ C. flour shaken until smooth in a tight jar.
Stir the paste into the hot drippings until smooth with a wire whisk. Reduce the heat and add a cup of water and cook until thickened. Add more water if necessary. You may also add kitchen bouquet or beef bouillon paste to boost color and flavor, if necessary.
Adjust the seasonings, salt and pepper, to taste, but be careful not to burn your tongue.

Menu options: Serve with Roast Beef and Yorkshire Pudding