Kate's Cuisine » Sauces

Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce

kate — Sat, 04 Feb 2012 02:46:19 +0000

24 chicken wings $12.33
1 cup mayonnaise $0.74
1/2 cup white vinegar $0.27
2 tablespoons sugar $0.02
Juice from one lemon $0.35
1 teaspoon prepared horseradish $0.07
1 1/2 teaspoons cayenne pepper $0.45
2 teaspoons salt $0.02
1 teaspoon black pepper $0.01
2 tablespoons chili powder $1.41
1 tablespoon garlic powder $0.39
1/2 teaspoon ground cumin $0.12
1/4 teaspoon ground cloves $0.07
3 tablespoons extra-virgin olive oil $0.09

Total Cost $16.34
Cost per Serving $5.45

1.) Make the barbecue sauce. In a medium bowl combine mayonnaise, white vinegar, sugar, juice of lemon, horseradish, cayenne pepper, salt, and black pepper. Cover until ready to use and place in a refrigerator for up to three days.

2.) In a small bowl, combine the dry ingredients: chili powder, paprika, garlic powder, salt, cayenne pepper, cumin, and cloves.

3.) Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator until ready to use for up to four hours.

4.) Heat a grill to medium-high heat and grill wings until no longer pink, about nine minutes per side. Turn regularly during cook time, especially towards the end to keep them from burning.

5.) Plate with a large bowl of Alabama white barbecue sauce.

6.) Serve and enjoy!

Read the review on Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce here

Kate’s Signature Spaghetti Sauce

kate — Sat, 24 Sep 2011 13:56:09 +0000

2 cans whole tomatoes, with juices, broken apart with hands $2.09
3 fresh field or greenhouse tomatoes, peeled and diced $2.76
1 red onion, diced $0.65
6 cloves garlic, sliced $0.06
2 tablespoons dried basil $2.76
2 tablespoons dried oregano $1.20
2 tablespoons dried parsley $2.15
2 bay leaves $0.32
1 teaspoon salt $0.01
1 teaspoon red pepper flakes $0.23
1 teaspoon ground black pepper $0.01
1 tablespoon olive oil $0.18
1 teaspoon white sugar $0.01

Total Cost $12.43

1.) Place all ingredients in a medium saucepan over medium heat. Stir to thoroughly combine, and bring to a boil.

2.) Turn heat to low and simmer for 3 – 4 hours, stirring regularly.

3.) Serve and enjoy!

Read Kate’s Signature Spaghetti Sauce review here

Kate’s Barbecue Sauce

kate — Tue, 26 Jul 2011 16:56:11 +0000

3 strips of bacon $0.72
1 large onion, finely chopped $0.47
5 cloves garlic, minced $0.05
2 tablespoons chili powder $2.82
2 tablespoons ground cumin $1.50
1 teaspoon celery salt $0.06
1 1/2 cups ketchup $0.91
1/2 cup honey $0.83
Juice of 2 limes $1.00
3 tablespoons Worcestershire sauce $0.36
Salt and pepper to taste $0.02

Total Cost $8.74

1.) In a medium skillet over medium-high heat, saute bacon to render the fat out. When finished cooking, reserve the bacon for later use (or just eat it!) Keeping the fat in the skillet, add onion, garlic, chili powder, cumin, and celery salt. Stir and cook for two minutes, or just until the onion starts to soften.

2.) To the skillet add: ketchup, honey, lime juice, Worcestershire sauce, salt and pepper. Stir to combine.

3.) Bring contents to a boil and then lower heat to low-medium. Simmer for 15 – 20 minutes until slightly thickened and reduced.

4.) Serve and enjoy!

Read the review here

Round Steak in Cherry Sauce

kate — Wed, 25 May 2011 02:42:19 +0000

4 round steaks $15.20
2 cups red wine $9.14
2 cups cherries, halved and pitted, divided $1.50
1 leek, diced $0.75
2 cups mushrooms, halved $2.48
2 tablespoons olive oil $0.36
1/4 cup Worcestershire sauce $0.48
Salt and pepper $0.01
1 tablespoon Dijon mustard $0.12
1 tablespoon honey $0.11
2 tablespoons olive oil $0.36
6 cloves garlic $0.06
1 cup red wine $4.57

Total Cost $35.14

1.) In a resealable plastic bag mix 2 cups of red wine, 1 cup cherries, 2 tablespoons olive oil, Worcestershire sauce, Dijon mustard, honey, garlic, salt, and pepper. Mix together until all ingredients are thoroughly combined. Place round steaks into the bag, covering them entirely with the marinade. Seal and place in refrigerator for 1-2 hours.

2.) In a skillet over medium-high heat, add leeks and mushrooms and saute until mushrooms are browned, about 7 – 8 minutes.

3.) Turn heat to high and add 1 cup of red wine, scraping up bits in pan with wooden spoon. Allow wine to boil for 2 minutes and then, keeping the heat on high, add the mushrooms and the cherries. Cook for about 4 – 5 minutes over high heat.

4.) Add the remaining marinade to the pan and bring back up to a boil for about 2 minutes. Then return heat to medium and allow to reduce for 45 minutes to one hour.

5.) About 20 minutes before the marinade is done reducing, heat 2 tablespoons of olive oil a skillet. When hot, sear steaks on each side for 2 – 3 minutes, just until browned. Then add to the sauce mixture and allow to cook until desired doneness, about 10 minutes for medium.

6.) When steaks are finished, remove from sauce and allow to rest for 5 minutes. When ready to serve, spoon cherry sauce over steaks.

7.) Serve and enjoy!

Read the review here

Steak with Blue Cheese Sauce

kate — Sat, 13 Nov 2010 05:06:37 +0000

So ridiculously good. So ridiculously simple.

4 steak tenderloins $16.98
1 cup Danish blue cheese $3.25
1 cup heavy cream (preferred), or 2% milk $0.88
2 tablespoons olive oil $0.36
Salt and pepper $0.02

Total Cost $21.49

1.) Preheat grill or broiler to high heat.

2.) Pour heavy cream into a medium-sized saucepan. Crumble the blue cheese into the cream and season lightly with salt and pepper. Place over medium heat and whisk until cream starts to bubble and cheese starts to melt, whisking regularly making sure that the cream doesn’t burn to the bottom of the pot. When cream starts to bubble, turn off heat and leave pan on burner. Continue whisking to keep warm and to melt cheese further.

3.) Meanwhile, rub olive oil generously over steak tenderloins. Sprinkle with salt and pepper to taste and place on grill or under broiler. For medium-rare, cook about 5 minutes per side, depending on thickness. When steaks are finished, remove from heat and cover with aluminum foil. Allow to rest for 5 minutes.

4.) After steaks have rested, remove foil and slice steaks in about 1″ slices, diagonally. Fan steaks out on a plate and drizzle blue cheese sauce over top.

5.) Serve and enjoy!

Read the review here

Savoury Applesauce

kate — Wed, 01 Sep 2010 21:26:40 +0000

A wonderful way to enjoy applesauce!

4 apples, diced with the peels on $1.32
1 onion, cut into wedges $0.47
4 cloves roasted garlic $0.04
2 tablespoons butter $0.12
2 sprigs fresh thyme leaves $0.50
2 sprigs fresh rosemary leaves $0.50
1 teaspoon ground nutmeg $0.17
Salt and pepper $0.02

Total Cost $3.14

1.) In a medium-sized saucepan, melt the butter over medium-high heat. Once butter is hot, add onions and saute until they just start to brown.

2.) To the onions add the apples, the roasted garlic, thyme, rosemary, nutmeg, salt and pepper. Mix thoroughly and cook just until the apples begin to break down. Remove from heat or continue cooking until apples are desired texture; they can be cooked until they are completely broken down and look more like a true applesauce. Then spoon all contents of pan, including juices, into serving bowl while still hot.

3.) Serve and enjoy!

Read the review here

Homemade Fries & Bloody Mary Ketchup

kate — Tue, 11 May 2010 23:47:57 +0000

6 large potatoes $1.02
2 tablespoons olive oil $0.36
1 teaspoon salt $0.01
1 cup ketchup $0.61
2 tablespoons Worcestershire sauce $0.24
1 teaspoon hot sauce $0.06
1 teaspoon celery seed $0.16
Pinch of salt and pepper $0.02

Total Cost $2.48

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Slice the potatoes lengthwise first, then slice then lengthwise again so that you have long, shoestring french fries. When all potatoes are sliced, place them in a large bowl and cover with olive oil. Sprinkle with salt and pepper and toss so that all potatoes are thoroughly covered with oil, salt, and pepper.

3.) Place the fries on a baking sheet and place in the oven for 45 – 60 minutes, until fries are brown and crispy.

4.) While fries are baking, mix together ketchup, worcestershire sauce, celery seed, hot sauce, and salt and pepper. Stir so that it’s well mixed and then put in fridge until fries are ready so that flavors can marry.

5.) Serve and enjoy!

Read the review here

Spicy Spaghetti Sauce

kate — Tue, 06 Apr 2010 18:47:53 +0000

2 cans diced tomatoes $2.00
1 large onion $0.47
1 red bell pepper, roughly chopped $0.45
4 Roma tomatoes $2.00
1 head cilantro, finely chopped $0.99
6 cloves garlic $0.06
1 teaspoon red chili pepper flakes $0.23
1 teaspoon paprika $0.16
2 bay leaves $0.34
Salt and pepper $0.02

Total Cost $6.72

1.) In food processor, blend canned tomatoes, onion, and garlic until fairly smooth. Pour in large saucepan and set over very low heat.

2.) Add remaining ingredients and stir well until combined. Cook, uncovered, for 5 – 6 hours, stirring occasionally.

3.) Serve and enjoy!

Read the review here

Now That’s a Stir-fry!

kate — Wed, 10 Mar 2010 00:18:02 +0000

1 large spaghetti squash $3.08
3 tablespoons butter, melted $0.18
6 tablespoons canola oil, divided $0.42
1 yellow zucchini $1.78
10 asparagus stalks, chopped $3.60
2 cups chopped fresh green beans $0.78
1/2 red onion, sliced $0.33
1 green pepper, thinly sliced $0.45

For the sauce:
6 cloves garlic, minced $0.06
1 cup soy sauce $0.85
3 tablespoons molasses $0.18
3 tablespoons honey $0.33
2 tablespoons Worcestershire sauce $0.24
1 tablespoon ground mustard $0.09
1 tablespoon paprika $0.48
1/2 teaspoon dill $0.25
1 1/2 teaspoons cornstarch $0.41
Salt and pepper to taste $0.02

Total Cost $13.53

1.) Preheat oven to 350 degrees Fahrenheit. Cut spaghetti squash lengthwise, scoop out seeds, and place both halves flesh side up on a baking sheet. Mix together the butter and canola oil and brush liberally over both halves of the squash. Season generously with salt and pepper and place in the oven. Bake for about 60 minutes until tops are golden brown and pierces easily with a fork.

2.) Nearing the end of the squash’s cooking time (about 20 minutes to go), heat remaining oil in wok or skillet over medium-high heat. When oil is hot, add the vegetables and stir fry until they are tender and beginning to brown, but still crisp.

3.) While the vegetables are cooking, mix all the sauce ingredients, except for the cornstarch. Once all of the ingredients are thoroughly mixed, slowly whisk in the cornstarch, whisking quickly to avoid lumps. (You can also mix the cornstarch with water beforehand to avoid lumps.)

4.) When the sauce is mixed, add to wok or skillet and turn up heat just so the sauce can come to a quick boil. Once it reaches the boiling point, turn down heat and allow everything to simmer together for a minute or two.

5.) Remove squash from oven and allow to cool for one minute before handling. When ready, scrape squash out with a fork using long, length-wise strokes. Spoon squash onto plates. Top with stir-fry, spooning extra sauce over squash.

6.) Serve and enjoy!

Read the review here

Fresh Basil Pesto

kate — Thu, 07 Jan 2010 20:15:37 +0000

2 cups fresh basil leaves, packed $3.98
1/2 cup freshly grated Parmesan or Romano cheese $1.50
1/2 cup extra virgin olive oil $1.26
1/3 cup cashews, chopped $0.51
3 cloves of garlic, minced $0.03
Salt and pepper to taste $0.02

Total Cost $7.30

1.) Combine the basil with the cashews in a food processor and pulse a few times. If the cashews that you are using are not chopped, add these to the food processor first and chop them slightly before adding the basil. Add the garlic once the basil and cashews are chopped, and pulse a few more times.

2.) With the food processor still running, add the olive oil in a constant, steady stream. Scrape down the sides of the processor as you go to ensure that the pesto will be fully blended.

3.) Add the grated cheese and pulse again until blended. Add the salt and pepper, and blend or stir until well mixed.

4.) Serve over pasta and enjoy!

Read the review here