Let Talk Home Made Sauce

[hornbri]

Yeah. When I think of BBQ, I always think of Illinois.

Rolling on the floor laughing mod

 

[parrothead]

Title: Pork in Hot Peanut Sauce
Categories: Pork/ham, Sauces, Oriental
Yield: 4 servings

3 tb Peanut Oil 1/2 c Preserved Radish
1/2 lb Pork Butt 4 ea Sq. Canned Firm Bean Curd
2 ea Cloves Garlic; minced 2 ea Green onions
1 tb Minced Fresh Ginger Root

-----------------------------------SAUCE-----------------------------------
2 tb Crunchy Peanut Butter 2 ea Dried Hot Red Chili
Peppers;
1 tb Dark Soy Sauce 2 ts Sugar
1 tb Cider Vinegar 1/3 c Stock
2 tb Sesame Oil 1/2 ts MSG (optional)

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Soak radish in warm water for 45 minutes. Cut pork into 1/2"
cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using
fresh bean curd, wrap it in clean dish towel and press it for 1 hour to
make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain
radish & cut into 1/2" cubes. Cut green onions, including tops, into 2"
lengths.
Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix
in remaining sauce ingredients. Set aside.
Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.
Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30
seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
minutes, adding onions about mid-way. Skim off excess oil. Add more stock
if sauce thickens.
Steaming: In Chinese steamer, steam radish & bean curd on its serving
plate for 15 minutes, just prior to serving. When ready to serve, drain
water off plate, and top vegetables with pork & peanut sauce.

 

[parrothead]

Some of these may be worth a try.

 

[racer_81]

Um Racer,

Tomato based sauces are from Illinois

Sorry. I forgot about pizza and pasta sauces.

 

[parrothead]

Title: Prawns with Peanut Sauce
Categories: Seafood, Low fat, Indonesian, Ethnic
Yield: 4 servings

1 lb Medium prawns
1 c White wine
1 1/2 tb Smooth peanut butter
2 tb Safflower oil
1 1/2 tb Light honey
2 tb Low-sodium soy or tamari
-sauce
2 ts Rice vinegar
1/2 ts Dark sesame oil
1/2 ts Cayenne pepper
1 tb Green onion; minced
1 1/2 ts Ground coriander
1/2 ts Ground cumin
4 c Steamed rice; (optional)

Recipe by: the California Culinary Academy Preparation Time: 0:25

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook
over medium-high heat until they turn bright pink. Set aside.

2. In a small bowl mix together peanut butter and safflower oil until
smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion,
coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in
saucepan and reheat. Serve over steamed rice (if desired).

 

[racer_81]

Yeah. When I think of BBQ, I always think of Illinois.

Sarcastic Mod (Did I do that right?) :lol:

Mista

Nice job.

 

[parrothead]

Rather than completely drown out the nature of this thread, go to recipesource.com, and type in peanut sauce. It came up with 4 pages full of this stuff. For the newer guys, I have found that recipesource is the most extensive recipe list on the net.

 

[BigAl]

African Ribs with Peanut Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion -- minced
3 cups chicken broth
1 tablespoon coriander seed -- finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant -- cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer
covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.



- - - - - - - - - - - - - - - - - -

NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.

Cold SPAM is better any day than Boiled Ribs!

 

[Bigmofo300lbs]

Interesting. Most everybody chiming in is talking about a KC/OK/TX style sauce, basically ketchup based with no vinegar or mustard.

Anybody from the Carolinas wanna chime in - maybe some of you mustard sauce folks, or vinegar folks or ketchup/vinegar folks?

What about some Memphisites? Ketchup/mustard/brown sugar based sauces rule there I hear.

The basic sauce I grew up (and out) on is worsey/brown sugar/cider vinegar based. Yep, it's thin,
but it brings out the flavor in mutton, chicken and pork.

mmMMMmmmm.

Being as I am originally from North Carolina (GO TARHEELS!) I still add vinegar to my sauce to give it that NC flavor. Back there sauces are thin and vinegary. I try to bring a little bit of that to my sauce without being as thin.

 

[racer_81]

I thought Bill was the Inventor of the Illinois Yellow Peanut Sauce.

 

[parrothead]

Cold SPAM is better any day than Boiled Ribs!

It says bRoiled

 

[Bigmista]

Peanut butter

Damn Skippy

How about a peanut butter base sauce. No, I am not kidding. Any body have a peanut sauce recipe?

There is a Filipino lady here at my job who makes oxtails in a peanut butter sauce. It could work...

Mista

 

[Bigmofo300lbs]

I ALWAYS begin with ketchup. But in a pinch I will use tomato sauce and doctor it up from there. When you do your homemade sauce the way you like it then remember this. DO NOT CHANGE KETCHUP BRANDS...and DO NOT CHANGE TOMATO SAUCE BRANDS! Reason is if you do you will be essentially changing your receipe.

My wife and I have been working on two versions of our sauce for the better part of a year now. Pretty happy with it but still in the "prototype" stage. Right now we are thinking about making our ketchup from scratch and building our sauce from there. I know....pretty crazy. :shock:

Got a recipe? Care to elaborate? I'd appreciate hearing it if you do.

At risk of being an a**H***, i can't give out the recipe trying to get it to the point of having it bottled and sold. Hope you understand. I did start by doctoring store bought sauces. Just to figure out what I liked. From there I just starting thinking about making my own and here I am doing it.

 

[jt]

I made a mild & hot pulled pork sauce (thin vinegar variety) by combining a tweaking about 3 recipes. Then on Memorial Day I got in trouble with the family when I didn't bring any of the sauce to go with the BBCs. It does go with chicken rather well.

 

[Bigmista]

I don't blame you MOFO. I have one secret ingredient for my sauce that Inever give out.

Secret Squirrel Mod

 

[parrothead]

At risk of being an a**H***, i can't give out the recipe trying to get it to the point of having it bottled and sold. Hope you understand.

I have plans on doing the same eventually. Good luck to ya.

 

[jt]

At risk of being an a**H***, i can't give out the recipe trying to get it to the point of having it bottled and sold. Hope you understand. I did start by doctoring store bought sauces. Just to figure out what I liked. From there I just starting thinking about making my own and here I am doing it.

I wouldn't call you one, and it's not because you're twice as big as me!

However I would be interested in trying it if you joined the Sauce trading group Bill's working on. Hint, hint

 

[BigAl]

Cold SPAM is better any day than Boiled Ribs!

It says bRoiled

My bad read, Parrot. Glad I read it wrong, thought you had lost your mind.

But my statement is still correct! :lol: My Mom used to only Boil Ribs and pan fry SPAM. The ribs had no taste, if you could even chew 'em but the SPAM was always good!

 

[Mark]

Good one racer!

 

[BigAl]

Good one racer!

Racer got 3 good ones in on this thread. When I went to School in Chicago and later traveled there on business, they had no good Mexican food or Q, all pasta and pizza joints.

Not to say that our Chicago site brothers haven't learned how to make good Q. And learned the value of good slaw on their pulled and sauced Qed pork samages!