Brandied Tomato Sauce Flambe Recipes

Steps:

• Melt 2 tablespoons butter in a medium skillet over medium heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes.
• Add brandy and 1/4 cup Madeira. Turn heat to high and CAREFULLY ignite the alcohol using a match or bbq lighter (be sure your stove fan is turned off). Cook over high heat until flames die out. Reduce temperature to medium-high and cook until liquid is reduced by half.
• Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Puree in a food processor or blender. Strain if desired. Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste. spoon over cooked gnocchi or pasta.

Steps:

• Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
• Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
• Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
• While this is simmering, prepare spaghetti until done and drain.
• Sauce should be ready now so combine pasta and sauce and toss well.
• Top with parmesan cheese and fresh basil.

Steps:

• Sift the flour and baking powder together and whisk in the soda water to make a smooth, thick paste. Stir in the salmon, peppers, scallions, garlic, and lemon zest. Add salt and hot sauce to taste. Let the batter rest 10 minutes.
• Heat 1 inch of oil in a medium deep skillet over medium-high heat. Drop batter by spoonfuls into the preheated oil and cook, turning frequently, until golden brown, about 3 minutes. Drain the beignets on paper towels and serve with Brandied Tomato Sauce.
• Mix all the ingredients together in a small bowl. Serve immediately with hot beignets, or cover and chill until needed. This sauce will keep 2-3 days in the refrigerator.