Green Pea Sauce for Rice

Developed September, 2018 to be served over Peruvian rice as a side dish with rotisserie chicken.

3/4 c frozen tiny green peas
1/2 c chopped onion
2 T olive oil
1/2 t salt
2 t sugar
1/2 c water
1 T chicken or vegetable stock concentrate (Better Than Bouillon®)
1/2 t rosemary
1/2 t thyme
2 T dry onion
2 T tapioca, potato, or corn starch, suspended in 2 T water

Soak the peas in hot tap water for 10 minutes. In a small skillet heat the oil to medium, add the onions,  salt, and sugar. Cover and cook until the onions are soft but not browned. Stir in the water, the stock concentrate, the dry onions, and herbs. Simmer for a few minutes. Add the drained peas, simmer for five minutes. Stir in the starch and cook until the sauce has thickened. To serve, position chicken pieces on a bed of rice and cover with sauce.

Chinese Brown Sauce

Many vegetable or noodle stir fry dishes served in Cantonese-style Chinese-American restaurants are finished with this universal sauce.

1 c chicken stock

1 T soy sauce
1/2 t roasted sesame oil

1/2 t sugar
1/2 t fish sauce

1 T shao shing rice wine
1 T oyster sauce

2 t corn starch

Stir the ingredients together in a cup or bowl until they are well mixed. Pour around the edge of the finished food in the wok or skillet. Stir fry to combine and heat until it thickens. Plate at once.

How to Refresh Canned Seafood

Canned crabmeat and shrimp are shelf stable and widely available. They can be used to add a briny flavor to soups and sauces. Often it has an unwelcome 'tinny' taste but that can be largely overcome with a simple rinse in salty water. This method is adopted from an earlier recipe.

1 qt tap water
1 T kosher salt

Stir the salt into the water to form a brine about equivalent to normal saline for crustaceans. In a sieve, thoroughly drain the packing liquid from a can of crabmeat or shrimp. Gently stir the meat into the brine and let stand about 5 minutes. Thoroughly drain the rinsed seafood and proceed to the recipe.

Quick Onion-Mushroom Gravy

Developed March, 2023. Good companion to grilled or roast meats, meat loaf, mashed potatoes, steamed rice, noodles, spaetzle, or open-face sandwiches. 

1 T vegetable oil
2 oz button mushrooms, finely chopped
1 T all-purpose flour
1 t beef dry rub
1 T dry onion
8 oz hot water, divided
1 T beef or onion stock base (Better Than Bouillon™ is good)
1 T porcini powder
1 T tapioca or corn starch dispersed in 1 T cold water

Heat the oil in a small saucepan over medium and add mushrooms. Fry for a few minutes until they are browned. Stir in the flour, heat for a minute, then add the dry onion, the dry rub, and heat for another minute. Off heat, whisk in a 1/4 cup hot water to form a smooth slurry. Stir in stock base and porcini powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Whisk in the starch slurry and heat until it thickens. The recipe is easily doubled.

Variations: Dilute the finished gravy with 1 cup beef stock to make a jus for French dip sandwiches or as a base for hearty soups or stews.

Mignonette Sauce for Shellfish

This simple sauce is the perfect accent for raw, steamed, or broiled seafood.

1/4 c finely-minced shallot
1/4 c red wine vinegar
1/4 c rice wine vinegar
1/4 t cracked peppercorns
1/2 t salt
1 t sugar

Add ingredients to a small bowl or container. Mix well and let stand at least 30 minutes. Spoon small amounts over oysters, clams, mussels, or fish. Keeps well in the refrigerator for a good while.

Cranberry Sauce with Mandarin Oranges

Developed on T-Day 2021, using canned mandarins, when it was discovered that DrDaddy had no fresh oranges on hand. Half the sugar comes from the "light" syrup.

1 15-oz can mandarin oranges in light syrup
1 12-oz bag fresh or frozen cranberries
1/2 c granulated sugar
1/8 t table salt

Empty the entire can of oranges into a three-quart saucepan. Break into small pieces with a potato masher. Add the berries, sugar, and salt. Place over high heat, bring to a boil. Mix constantly with the masher. When the berries start to pop, lower the heat to medium and cook about five minutes, mashing and stirring from time to time. When the cranberries are mostly broken up, cover tightly and set aside to cool. Do not disturb or the pectin network will be disrupted and the sauce won't properly gel and will be watery.

Italian-Style Meatballs

Developed January, 2020 as a versatile component of many dishes. Dishes like spaghetti and meatballs, or, in a crusty roll topped with a spicy sauce, or, in a soft bun topped with caramelized onions, or as appetizers on a buffet come to mind.

1 slice white bread, finely diced
milk to cover the bread crumbs
2 T olive oil, divided
1 c onion, finely diced
1 lb 85% lean ground beef
1 egg, beaten
2 t minced garlic
1 t salt
1/2 t ground black pepper
1/4 t crushed red pepper
1 t dried Italian herb mixture
1 T grated Parmesan cheese

Cover the crumbs with milk and stir to form a smooth paste and set aside. Slowly fry the onions in a tablespoon of the olive oil in a small skillet until soft and translucent. Set aside to cool. In a large bowl, gently mix the meat with a large fork until it is broken up. Work the moist bread, beaten egg, garlic, and the seasonings into the meat, one addition at a time. When the sautéed onions are cool, fold them in, and chill the mixture for 30 minutes to firm up. Heat a heavy stainless-steel skillet over medium-high and add the olive oil. When shimmering, form meatballs, about 1-1/4 inch (3 cm) in diameter by rolling between your two palms. Rinsing your hands with cold water as you work helps form balls. Add each to the hot oil as you make them, and fry about 6 minutes after the last one was added. Shake the pan to loosen them as they cook but let them brown. With a spoon and spatula, turn to brown on the other side. Remove and cover for later use.

Quick Gravy

Developed November, 2019. A rapid microwave recipe for a gravy that is suitable for many purposes. It can top chicken, beef, pork, vegetables, or seafood dishes depending on which stock concentrate is used. We recommend the Better Than Bouillon™ product line.

1 c tap water
2 t stock concentrate
pinch of GP Seasoning
1 T tapioca (or corn) starch

Whisk the ingredients together thoroughly in a microwavable container. One that doubles for storage is handy. Heat on high, stirring every 30 seconds, until the mixture boils and thickens, taking care that it not boil over. Yields about a cup. Easily doubled.

Quick Chicken Gravy

Adapted from our recipe for quick beef gravy, this recipe comes together quickly from pantry ingredients.

1 T vegetable oil
1 T wheat flour
1 t poultry seasoning 
1 c hot water, divided
1 T chicken stock base (Better than Bouillon™ is good)
1 t mushroom powder (shiitake or porcini)
1 t sugar
1 t fish sauce (optional)
1 T tapioca (or corn) starch dispersed in 1 T cold water

In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in poultry seasoning. Off heat, cautiously add a ¼ cup hot water; stir until a smooth slurry is formed. Add the stock base, the mushroom powder, the sugar, and then the remaining hot water. Stir and simmer 5 minutes. Add the starch slurry, heat to steaming, and stir until it thickens. Easily doubled. 

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Chinese Stock Base

Developed October, 2015. Often in Chinese cooking a flavorsome, complex stock is used to finish a stir fry dish in the wok, prepare sauces, or serve as a light broth with a few petals of tender napa cabbage.

1 qt water
2 t soy sauce
1 t fish sauce
1 t rice wine
1 t dark sesame oil
2 T chicken base
1/2 t salt
1 t sugar
1 inch fresh ginger root, split and crushed
1 clove garlic, crushed
2 green onions, cut in large pieces

Place ingredients in a two-quart saucepan. Bring to a gentle boil, cover, lower heat and simmer 30 minutes. Let cool off heat, still covered, and strain out solids through a sieve. Store cold in a covered container or freeze in measured amounts in plastic bags

Hint: Freeze Tomato Paste in Recipe-Sized Portions

Tomato paste provides a rich base of umami flavor and healthful nutrients to many dishes. Heated with oil at the start of a sauté, it imparts color and flavor to the pan sauce or soup.The usual dish calls for a tablespoon or two, leaving the problem of how to store the remainder of the can's contents. To handle that problem, we divide the contents into 1 ounce (~30 gram) portions, using a #30 disher ('ice cream scoop'). This size scoop is called a '#30 disher' because it was designed to dish out 30 scoops from a quart of ice cream. They are available online for a few dollars. Each scoop of tomato paste is deposited into the corner of a Z-fold plastic sandwich bag, twisted closed, and individually frozen, then bagged. When needed, just the right amount of tomato paste, easily pops from its bag, ready for cooking. It thaws quickly, as the pan heats.

Hint: Use a Tea Ball to Hold Seasonings

Often recipes for soups, braises, sauces, mulled wine, and the like call for potent herbs and spices to be added during cooking, and for their removal before serving. This might include such seasonings as peppercorns, cloves, allspice berries, bay leaves, citrus peel, ginger, etc. A simple way to remove these after cooking is to place them in a tea ball such as the one pictured below. These are available from many sellers online for a modest sum.

Tea Ball (7 cm diameter)

Stir-Fried Cauliflower in Lobster Sauce

Developed April, 2005. The sauce contains no lobster but is often used with lobster or crab. Softening the cauliflower in the microwave speeds up cooking.

6 cups cauliflower, broken or cut into bite-size florets
salt

2 T vegetable oil
1 medium onion, sliced thinly through the poles

Sauce
3/4 c chicken or vegetable stock
1 t sesame oil
1/2 t mustard powder
1 T fermented black beans (dow see, 豆豉)
1 t garlic, finely chopped
1 T soy sauce
1 T rice wine (or dry sherry)
1 t sugar
1 t salt
1 T cornstarch suspended in 2 T water
2 eggs, beaten with 1/4 t salt

Place the florets in a microwavable bowl, mist with water, lightly salt, cover, and microwave on high power for 3 minutes. Soak the dried black beans in water for 10 minutes, drain, and finely chop. Heat a wok over medium-high, add the oil, and when smoking, add the cauliflower. Stir fry for several minutes until cauliflower begins to color, add the onions, and continue frying. When the onions are softened, stir in the stock, black beans, mustard, garlic, soy sauce, rice wine, and sugar. Cover the wok and bring to a boil and stir in the cornstarch slurry. When thickened, drizzle the beaten eggs over the surface, and when eggs set, combine with the sauce. Serve with steamed rice. Variation: Incorporate 6 ounces of fried shrimp at the end before serving.

Hot Chinese Mustard

Developed March, 2016.

1 T dry yellow mustard powder
1 t water
1/4 t rice vinegar
1/8 t salt
1/2 t vegetable oil

Stir together mustard powder and water until well combined. After five minutes, stir in the salt and vinegar. Stir in the vegetable oil vigorously until the oil is absorbed. Store covered in the cold. Use sparingly, it’s hot.

Guacamole II

Guacamole literally means 'avocado sauce'. This recipe is adapted from Ben's recipe for kitchens that lack a molcajete, the lava rock mortar and pestle used traditionally to prepare Mexican sauces (moles, from Nahuatl mōlli). Boost the heat by including more jalapeño.

2 large ripe Haas avocados
2 T lime juice, divided
2 t minced garlic
1/2 to 1 jalepeño pepper, seeds and membranes removed, finely diced
2 t ground cumin
1 fistful cilantro leaves, finely chopped
1/4 c red onion, finely chopped
1 medium ripe tomato, seeded, chopped and drained well
salt to taste

Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately moisten with a tablespoon of lime juice, mash lightly with a fork, leaving big chunks, and mix. Add the cumin, jalepeño, cilantro and garlic. Season with salt and residual lime juice to taste. Stir in the onions and tomatoes. Cover tightly with plastic wrap, pressing to contact the dip, and refrigerate. Best if eaten the following day, but it can be served immediately. Serve with tortilla chips, corn chips, or as a side with Mexican dishes. Serves 4 to 6.

Seafood Cocktail Sauce

Dveloped June, 2015. A traditional tomato-horseradish sauce for shrimp cocktails and other seafood dishes. Chilled shelled shrimp on a bed of crisp head lettuce, topped with a zesty sauce make a classic appetizer.

100 g (7 T)  chili sauce (Heinz™ is good)
25 g (2 T) prepared white horseradish (Kraft™ is good)
3 g (1/2 t) lemon juice
2 ml (1/4 t) salt
1/2 ml (1/8 t) sriracha

Combine ingredients, store cold in a tightly-covered container, and allow the sauce to mature overnight. Provides about 7.5 carbohydrate per 30 g (2 tablespoon) serving.

Egg Foo Yung Sauce

Developed January, 2015. Closely approximates typical sauce served at Chinese-American restaurants.

1 t vegetable oil
1/4 t minced garlic
1 c chicken stock

Seasonings

1 T oyster sauce
1 T soy sauce (Kikkoman™ is good)
1 t Chinese rice wine or dry sherry
1/2 t sugar
1/2 t salt
1/8 t white pepper
1/2 t sesame oil

Thickener

1 T corn or tapioca starch
2 T cold water

Heat the oil in small saucepan, and stir in the garlic. After 15 seconds, add the chicken stock and bring to boil. Stir in seasonings and return to fast simmer. After a few minutes, stir in starch suspension and stir until the sauce thickens. Adjust salt and pepper. Serves 2, but easily doubled.

Ingredient: Reuben Sandwich Dressing

Developed January, 2015. The 'correct' dressing for a Reuben sandwich (a grilled sandwich of corned beef, Swiss cheese, and sauerkraut on deli rye) has many definitions and designations. 'Russian' dressing and 'Thousand Island' dressing are widely cited, but rarely defined. Here is a picquant dressing that nicely complements The Reuben's flavorsome ingredients.

1/2 c (112 g) mayonnaise
1/4 c (60 g) ketchup
1/4 c (60 g) hot mustard (English or Dijon)
2 T (30 g) prepared horseradish, drained
2 t (10 g) Worcestershire sauce
1 t (5 g) lemon juice
1/4 c (60 ml) dry minced onion
1/2 t (3 g) salt

Add ingredients to a small bowl and mix thoroughly. Cover with plastic wrap and set aside to mature for at least an hour. Refrigerate unused portion in tightly closed container. Yields about 12 ounces of dressing.

Ingredient: Durham-Style Q Sauce

Inspired by Sam Dillard's vinegar-spice-tomato-mustard sauce used and sold since 1950 in his Durham, NC BBQ restaurant. Sadly now closed and sauce no longer marketed it appears. [Update: a small supply was seen August, 2012 in a local supermarket's display of NC products.] Developed by DrDaddy in May, 2003 for use as a marinade, mop, and sauce for chicken, spare ribs, and pork shoulder.

1 c water
1/4 c vinegar
3/4 c tomato sauce
2 T prepared yellow mustard
1/2 t crushed red pepper
1/2 to 1 t Louisiana pepper sauce (Frank's™ is good)
2 t salt
2 t sugar
1 t tapioca starch (optional)

Measure the first three ingredients into a measuring cup, then add the others, and mix thoroughly. Microwave on high until 160 to 165 degrees F (72 C), stirring a few times. Store in a closed container in the refrigerator. Cover chicken or pork with sauce, and marinade in the refrigerator up to four hours. Grill over a medium fire, covered, basting and turning frequently.

Roasted Squash and Eggplant Lasagna

Vegetarian Lasagna with Tomato Salad

Recipe and photo by Ben, April 6, 2012. Julian (4 y.o.) liked it. Elliot (18 mo.) loved it. About 30 minute prep if you hurry.

1 medium butternut squash
1 large eggplant
olive oil

6 T butter
3-1/2  T all-purpose flour
2 shallots, minced
1 clove garlic,, minced
2 c whole milk
Handful of chopped fresh herbs (Ben likes oregano/parsley/thyme)

1 lb lasagna noodles, cooked
1/2 lb fontina cheese grated (freeze for 30 minutes first)
1/2 lb mozzarella cheese, grated
grated Parmesan cheese

Filling
Peel and cut squash into 1/2 inch (1.5 cm) cubes. Toss in oil and season. Roast at 425 degrees F (218 C) until tender. Peel and cut eggplant into 3/4 inch ( 2 cm) slices. brush with oil and season. Roast alongside the squash (will take about half the time). Mash the vegetables together while still warm. Set aside to cool.
Bechamel Sauce
Melt butter in saucepan over med. heat. When it foams add garlic and shallot. Cook stirring for 1 min. Add flour and cook stirring for 5 mins. Do not let it brown. Add milk while whisking vigorously. Add herbs. Cover and set aside.
Assembly
Spray a 9 x 13 inch pan. Spread a thin layer of bechamel on bottom of pan, then a layer of noodles, then filling and fontina. Then noodles. Then filling and fontina. Then noodles, then filling, then noodles, then the rest of the sauce. Then the mozzarella and then the Parmesan. 
Baking
Bake at 375 degrees F (190 C) for 35 minutes covered. Then remove cover and broil top until brown. Allow to rest 10 minutes before serving. Variations: If you like bleu cheese, it goes nicely instead of fontina. Caramelized onions would be great in the filling. Sliced tomatoes on top are nice, and bacon makes everything better!