STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
- Recommended beverage: Argentinian Malbec (red)
GUASACACA SAUCE
Provided by George Duran
Categories appetizer
Time 1h15m
Yield about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.
GYOZA SAUCE
The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions. If the sauce has too much "bite" from the vinegar, add a pinch of sugar. This is also good with a splash of hot chili oil, if you're so inclined. Enjoy!
Provided by DangerBun
Categories Sauces
Time 3m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Stores well in the refrigerator for months.
- Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.
WINGAPALOOZA WING SAUCE | JEFF WHITE
This sauce is close to a Hooters-style wing sauce. It's got really good flavor without the excessive heat. Add more cayenne if you like your wings really hot. This sauce is great for tailgating and parties of any kind. A very traditional, buttery Buffalo wing sauce.
Provided by Kobe Roux
Categories Chicken
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter, garlic and thyme over medium heat until water has dissipated from the butter (stops bubbling), stirring constantly.
- Add onion powder, Frank's Original, Worcestershire sauce and celery seed; bring to a slight boil.
- While waiting to boil, whisk cornstarch with water.
- Add cornstarch mixture once sauce comes to a boil.
- (This step is to keep the butter suspended in the sauce and from separating into an oily mess. It can be skipped if you want a thinner consistency) It also helps the sauce adhere to the wings.
- Funnel sauce back into the Frank's Original bottle for easy storage and dispensing.
- Pour about 5oz into a large bowl; throw in 5-6 wings and toss to coat.
Nutrition Facts : Calories 179.6, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.8, Sodium 1903.5, Carbohydrate 3.3, Fiber 0.5, Sugar 1.1, Protein 0.7
AJI SAUCE
Provided by Steven Raichlen
Categories Sauce Food Processor Onion Low Fat Vegetarian Quick & Easy Low Cal Vinegar Healthy Low Cholesterol Jalapeño Bon Appétit
Yield Makes abaout 3/4 cup
Number Of Ingredients 7
Steps:
- Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
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