Grinchy Delight Steak Sauce

February 14th, 2010 § 0

Recipe: Green and Tasty!

Ingredients

  • 1/4 cup dry white wine
  • 2 tbsp shallots (minced)
  • 1 anchovy fillets (finely chopped)
  • 50 grams chicken liver
  • 1/4 cup broth (chicken or beef)
  • 3 tbsp butter (unsalted)
  • 1 tbsp fresh parsley (finely chopped)
  • 1 tablespoon fresh chervil (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)

Instructions

  1. In a pan or skillet, brown the chicken livers until well cooked and then puree them.
  2. Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
  3. Remove from heat, whisk in the butter.
  4. Finally, add the rest of the herbs.

Quick Notes

best served with a steak.

Cooking time (duration): 15

Number of servings (yield): 2

Meal type: hors d’oerves

Culinary tradition: French

My rating:3 stars: ★★★☆☆

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Ashta (Atemoya) Sauce

December 31st, 2009 § 2

Summary: an exquisite taste for BBQ lovers

Ingredients

  • 500 grams Ashta (also knows as Atemoya , sugar-apple) pureed
  • 1/2 cup wine (white preferred)
  • 1/2 cup broth
  • 2 shallots (thinly minced)
  • 4 cloves garlic (mashed)
  • 1/4 cup butter
  • salt and black fresh pepper to taste

Instructions

  1. Sauté shallots and garlic in butter.

  2. Add wine until glazed.
  3. Pour broth and simmer for 5 minutes.
  4. Stir Ashta puree and season with salt and pepper.
  5. Keep mixture on low heat until thickened.
  6. Serve with your sea-food or chicken BBQ.

Cooking time (duration): 15

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: Central American

My rating:5 stars: ★★★★★

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