Tag Archives: sauce

Bananas Foster (traditional)

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Serves 2-4

Ingredients

  • 3 Tbsp. pecans
  • 4 Tbsp. unsalted butter, cut into pieces
  • ¼ cup (packed; 50 g) dark brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cardamom
  • ½ tsp. vanilla extract
  • 2 bananas, halved lengthwise, then crosswise
  • Kosher salt
  • 3 Tbsp. dark rum (80–100 proof)

Preparation


Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.

Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.

Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.

Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.

Top with scoops of vanilla ice cream and scatter pecans over.

Source: https://www.bonappetit.com/recipe/classic-bananas-foster

Mom’s BBQ sauce

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More of a savory, tangy sauce than it is sweet or smoky. I’m told this is from a Heinz recipe. Makes 12 oz.

Ingredients

  • ¾ cup ketchup
  • ¼ cup soy sauce
  • 3 tbsp lemon juice
  • 2 tbsp brown sugar or honey
  • 1 tbsp yellow mustard powder
  • 1 tbsp dried onion powder
  • 1 tbsp granulated garlic, or 1 clove, minced
  • 1 tsp hot sauce

Directions

Combine ingredients in a small sauce pan over medium-low heat, stirring occasionally until desired thickness.

Bolognese sauce #1

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Makes 6 quarts.

Ingredients

  • 1.5 lb 93% lean ground beef
  • 1 lb uncased Italian sausage
  • 2 tbsp olive oil or bacon fat
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 ribs celery, minced
  • 1 large carrot, minced
  • 2 cans whole peeled tomato, 28 oz each
  • 1 can crushed tomato, 28 oz
  • 1 can tomato paste, 6 oz
  • ¾ cup whole milk
  • ¾ cup dry white wine, vermouth or dry sherry
  • 3 bay leaves
  • 1 tbsp fresh, cracked black pepper
  • 1 tbsp crushed red pepper
  • ½ tsp white pepper

Instructions

Heat a 7.5 quart dutch oven over medium-high heat. Brown beef and sausage. Remove browned meat to a bowl and reserve 2 tbsp of fat in the pot.

Add olive oil or bacon fat to the pot, and allow to warm until shimmering. Add onions, carrots and celery, and sauté until soft, about 7 minutes. Add garlic, red pepper and tomato paste. Combine and sauté until fragrant taking care not to char the tomato, about 4 more minutes.

Add meat back to the pot and combine with soffritto. Add wine, vermouth or sherry and combine, scraping up the remaining fond. Maintain heat until bubbling. When bubbling subsides combine milk and maintain heat until bubbling. Combine remaining cans of tomato and spices and maintain heat until bubbling.

Reduce heat to maintain a simmer for approximately 3 hours uncovered, stirring occasionally. Add water by the ½ cup if the sauce gets appears too dry. Sauce is done when the fats separate.

Slow cooked method

As an alternative to simmering for 3 hours, preheat oven to 225°F. Follow instructions above up to the simmer, then place uncovered pot in the oven for up to 3 hours, or until fats separate.