Sauces and Gravy and Rubs

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Mirepoix

Mirepoix2 parts onion

1 part carrot

1 part celery

 

Mirepoix (pronounced “meer-pwah”) is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery.

When you’re making stock, the mirepoix is ultimately strained out, so it’s not important to use great precision when chopping the vegetables. The sizes should be more or less uniform, however, to allow for uniform cooking times.

The more finely mirepoix is chopped, the more quickly its flavor and aroma is released into a stock. Since brown stock is simmered longer than white stock, it’s perfectly acceptable to cut the mirepoix into pieces an inch or two in size. For white stock, a ½-inch dice is probably best.

Making Stock with Mirepoix

For brown stocks such as beef stock, use a pound of mirepoix per 6 quarts of cold water. It’s customary to roast the mirepoix before adding it to the stock liquid, which contributes flavor and color to the finished stock.

For white stocks such as chicken stock or veal stock, use about a pound of mirepoix for 5 quarts of cold water. For fish stock, use half a pound of mirepoix per gallon of cold water. You can cook the mirepoix and fish bones in butter for a few minutes before adding the water.

Mirepoix Variations:

  • Leeks can be used in place of some or all of the onions.
  • If you want a colorless stock, you can make a “white mirepoix” by substituting parsnips, mushroom trimmings, or both, for the carrots, or just omitting the carrots altogether.

 

 

 

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Glaze Guidance

Found this on Cookscounty.com

Reducing the glaze to the right consistency takes a little practice. Too long in the pan hardens the glaze into a tacky mess, but not enough time means a runny glaze and diluted flavors. Here’s how you’ll know when it’s just right. (Avoid dark skillets, as you’ll need to gauge the changing color of the sauce.)

1. NOT YET The bubbles just break the surface of the glaze, and a spatula makes little to no trail.

2. NOW! The bubbles are smaller and more plentiful. The color deepens, and a spatula makes a trail.

3. OOPS! TOO FAR! Big bubbles cover the dark, thick glaze. A spatula leaves a wide trail.

Pomegranate-Glazed Lamb with Carrots and Parsnips
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Pomegranate-Glazed Lamb with Carrots and Parsnips

Last week Lyn went shopping for a few things on her own and there were a few impulse buys. We all do that I did it yesterday and ended up with American Chop Suey nice comfort food for a snowy day. Anyway she got a 4 lb. boneless leg of lamb. I used 1 lb to make ground lamb last weekend for Gyros. Today we made this roast and it was well worth the impulse buy well worth it.

Ingredients

Glaze

  • 1 1/2 cup Pomegranate juice
  • 3 tablespoon Sugar
  • 1 teaspoon Black pepper, freshly ground
  • 1/4 teaspoon Red pepper flakes
  • 1/8 teaspoon Cinnamon, ground

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Veggies

  • 4 whole carrots, peeled
  • 1 1/2 cups large parsnips, peeled and thinly sliced – STEVE NOTE I did not have parsnip so I used potatoes
  • 1/3 cup Water

Lamb

  • 3 lb Boneless leg of lamb, trimmed of excess fat
  • 2 teaspoon Minced garlic
  • 1 teaspoon Kosher salt
  • 2 teaspoon Cumin seeds – STEVE NOTE I did not have used ground Cumin
  • 1 tablespoon Unsalted butter
  • 2 tablespoon Chopped fresh mint

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How:

Look for a mini boneless leg of lamb roast that weighs approximately 3 lb. These small roasts sometimes come prepacked in netting. For a leaner, cleaner tasting lamb we like to trim the fat off the surface. This requires removing the netting, trimming the fat, and retying your roast. The extra work is definitely worth it.

1. Adjust oven rack to middle position and preheat oven to 350 degrees.

2. Combine pomegranate juice, sugar, 1/2 tsp. of the black pepper, red pepper flakes, and cinnamon in a medium saucepan and bring to a boil over high heat.

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Reduce heat to medium-high and simmer until mixture is thick and syrupy and reduced to about 1/3 cup, about 20 to 25 minutes.

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3. Cut carrots and parsnips in half lengthwise and then cut into 3-inch pieces. Place in a microwave-safe bowl with water. Cover with plastic wrap and microwave for 2 minutes. Remove plastic wrap and toss vegetables with 2 Tbsp. of the pomegranate glaze.

4. Place lamb in the center of a large baking dish or roasting pan. Rub garlic into roast. Season with 1/2 tsp. of the salt, remaining 1/2 tsp. black pepper, and cumin seeds. Brush the top and sides of lamb liberally with pomegranate glaze. Distribute vegetables and their liquid around the roast. – STEVE NOTE – I rubbed the roast with garlic and the spices wrapped in plastic wrap and set in refrigerator for a few hours. Took out and let get to room temperature.

5. Roast for 40 minutes, stirring vegetables once or twice, until meat is cooked to about 115 degrees. Brush roast with any remaining glaze (if it has thickened, microwave for 15 seconds). Increase oven temperature to 500 degrees. Cook until meat begins to brown in spots and the temperature reaches about 125 degrees for medium-rare, 140 degrees for medium, and 160 degrees for well done, according to your preference (about 10 to 20 minutes).

6. If you prefer your lamb more well done and it begins to overbrown, lower heat to 475 degrees and cover meat loosely with foil.

7. Transfer lamb to cutting board, tent with foil and let rest for 15 minutes. Meanwhile, spread vegetables evenly over baking dish and return to oven to bake until all the juices have evaporated and vegetables have begun to caramelize, about 4 to 5 minutes; watch that they don’t burn. Remove baking dish from oven and stir butter and mint into the vegetables.

8. Remove strings and use a sharp knife to cut lamb into thin slices. Transfer vegetables and lamb to platter and serve warm.

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Source: Hannaford fresh Magazine, September – October 2008
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Brown Sugar Basting Glaze – Turkey

I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.

Ingredients:

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  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange zest

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How:

In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.

Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.

We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly

Related

Buttermilk Turkey (stevesacooking.com)

Maple Syrup and Bacon Turkey (stevesacooking.com)

Make Ahead Gravy (stevesacooking.com)

Reign On Carolina Barbecue Vinegar Barbecue Sauces – Week 11
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Reign On Carolina Barbecue Vinegar Barbecue Sauces – Week 11

Thin, tart and full of great flavor – While watching the Pats why not try some local cuisine BBQ shredded Panthers with vinegar based sauces.

Vinegar is the secret ingredient of Carolina Barbecue, particularly apple cider vinegar. Straight cider vinegar is used as a marinade, before cooking, as a baste during cooking and as the primary ingredients of a finishing sauce served on barbecue at the table. The secret of using vinegar with barbecue is to give it time to work it’s way into the meat so that you won’t be left with a strong bitter flavor. You need to balance the sweet flavor of slow cooked meat with the flavor of the vinegar. The advantage to vinegar barbecue sauces is that you can add them in at anytime and the vinegar easily works into the meat. This allows you to add spices and have them sink into the meat giving it plenty of flavor.

apple cider
Of course there is more to a good vinegar barbecue sauce than vinegar. North Carolina is divided on the issue of sauce. On the eastern side, vinegar is kept pure, particularly of those nasty tomatoes. However on the west side barbecue sauces are put together with a hint of tomato and sugar. Now while the purists will keep to these formulas others have taken to the additions of cayenne, brown sugar, molasses, red pepper, red pepper flakes, etc.. These thin sauces can come in so many different variations that they could challenge the thick, sweet sauces in variety.

The vinegar used is usually apple cider vinegar, but plain white vinegar works as well. The advantage of vinegar in sauces is that it has an additional tenderizing effect that helps make barbecue pull apart perfect. The gentle acid of vinegar tenderizes the meat during the process making it as tender as possible

Now, like any other barbecue sauce it is best made in advance. You want to give the flavors time to mix. The vinegar will literally dissolve most anything you add to it. If you add coarse ingredients like red pepper flakes you really need to give it a day or two to pull the flavors out into the vinegar.

Now these would be good with any of my recipes such as:

ribs

root-beer-sauce-gone

pulled pork

brisket sandwich

Here are some local Carolina recipes I found

Pulled Pork Finishing Sauce

North Carolina Vinegar Sauce

This traditional finishing sauce is a wonderful accompaniment to Carolina Style Pulled Pork. It is served on the side and added by the person doing the eating.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/4 cup

Ingredients:

•1 cup cider vinegar
•2 tablespoons salt
•2 tablespoons brown sugar
•1 teaspoon cayenne
•1 teaspoon red pepper flakes

Preparation:

Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.

North Carolina Vinegar Sauce

Carolina Red

This recipe is a great table sauce for Pulled Pork. Blending both the vinegar and tomato traditions of North Carolina into one.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups

Ingredients:

  • 1 1/2 cups cider vinegar
  • 1/2 cup ketchup
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes

Big Red BBQ

Preparation:

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.

Hog Mop

Want to smoke a whole hog? This mop not only gives it a great flavor but makes enough to get you through.

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Yield: Makes 5 quarts (You can cut it down in amounts when BBQ or smoking a roast. I would mop more often)

Years ago my sister would hold an annual pig roast I remember the ride home with the pig in the passenger’s seat cigarette butt hanging out of its mouth. We would do either an oil, oregano and rosemary or vinegar based slop. The trick was to get someone to wander over and try out turning the pig on the hand rotated spigot, then you would walk away leaving them with this distraught look of abandonment while you grab and down another beer. It was not long until they figured out the game and there were always enough newbies around. Wish I could find some of those old pictures, ahh that crispy pig skin.

pig on spigget

Ingredients:

• 3 quarts cider vinegar
• 1 1/2 quarts water
• 3/4 cup salt
• 1/4 cup chili powder

mopping

Preparation:

Mix ingredients together and mop hog every other hour.

North Carolina Vinegar Sauce

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Yield: 2 cups

Ingredients

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1 tablespoon Texas Pete’s
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt

How

1. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.
2. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.

Carne-val

Crown Royal BBQ Sauce
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Crown Royal BBQ Sauce

This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

INGREDIENTS

  • 1/2 lg. sweet onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup Crown Royal
  • 2 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup brown sugar, packed
  • 3/4 cup molasses
  • 1/2 tsp. black pepper
  • 1/2 Tbs. salt
  • 1/4 cup tomato paste
  • 2 Tbs. Liquid Smoke
  • 1/3 tsp. Tabasco

How

Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.

Red Onion Relish
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Red Onion Relish

We bought a bunch of red onions and remembered something we had made a long time ago turkey cutlets with red onion relish so I quickly decided we need some of this relish in the frig, it was good on that dish as well as chicken, burgers and on top of a regular salad.

Sweet-meets-savory relish gives a refreshing kick to this quick-to-fix main dish — the only prep step is chopping the onions.

Ingredients:

•             1  tablespoon(s) olive oil

•             1  large (1-pound) red onion, thinly sliced

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•             3  tablespoon(s) sugar

•             3  tablespoon(s) cider vinegar

•             1/2  teaspoon(s) salt

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How:

In 12-inch, nonstick skillet, heat 1 tablespoon olive oil on medium 1 minute. Add sliced onion and cook 15 minutes or until very soft, stirring occasionally.

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Stir in sugar, cider vinegar, and 1/4 teaspoon salt. Reduce heat to low and simmer 5 minutes longer.

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Makes about 1 cup relish.

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STEAK SAUCE
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STEAK SAUCE

Ingredients

  • tablespoons  unsalted butter
  • 2   garlic cloves, minced
  • 2 teaspoons  onion powder
  • 1 teaspoon  pepper
  • 1/2 teaspoon  salt
  • 2 teaspoons  soy sauce

First

Melt butter in 8-inch skillet over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute.

Pour all but 1 tablespoon butter mixture into bowl and let that cool slightly, about 5 minutes, save to mix in hamburger meat.

From America's Test Kitchen

Then:

  • 2 tablespoons  tomato paste
  • 2/3 cup  beef broth
  • 1/3 cup  raisins
  • 2 tablespoons  soy sauce
  • 2 tablespoons  Dijon mustard
  • 2 tablespoons  balsamic vinegar
  • 1 tablespoon  Worcestershire sauce

How:

Add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.

Image from katedeering.com

 

 

Cuts of meat, I know I always have to ask where did it come from

 

butchering-beef

Related articles
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Quick Lemon Herb Pan Sauce

Shallot bulbs

Ingredients

  • 1-2 shallots, minced fine – in a pinch substitute ¼ cup sweet onion
  • ½  cup chicken stock
  • 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
  • 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
  • ¼ cup fresh lemon juice
  • 1 tbsp. butter
  • Salt and pepper to taste

How:

Remember this is after searing and or roasting something usually chicken

Heat pan over medium heat. Add the shallots to the pan and sauté, stirring, for about 30 seconds to 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste.

Quick and easy – wine instead of broth?

Pan Seared Chicken Breasts with Lemon Herb Pan Sauce
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Pan Seared Chicken Breasts with Lemon Herb Pan Sauce

We bought some bone in chicken breast at Wholefoods they were not on our list but on sale. I am not a big white meat fan but it is better for you and Lyn does not like the dark meat I love her and I cater to her like most of the time. Anyway we already used the boneless chicken breast in the Carrot Orange Juice Chicken Noodle Soup and I had planned on doing something with it last night. I was surfing the net on my lunch break and found a few but this one from DadCooksDinner.com caught my eye, I did not have everything he used but had substitutes, onion for shallot, dried instead of fresh herbs and I added lemon juice. I did not notice the title until today when I went back to post. He did call it lemon herb sauce after all, but listed no lemon I took liberties, besides it would not be the first time someone else other than me or my Mom left out one ingredient.  Anyway this came out with crispy skin, moist and tender so good when Lyn walked in the door I said forget your special diet you just got to try this. She asked if I marinated in buttermilk it was so moist and tender. Like he said in his post he has pan seared oven roasted steak, pork etc. – a man after my own heart – he thought why not with chicken.

Ingredients:

  • 1 chicken breasts split, bone in and skin on
  • Kosher salt
  • Fresh ground pepper
  • 1 tsp. canola oil

You can adjust the salt and pepper to your taste, my wife is a pepper head so.

Pan Sauce

  • ¼  cup sweet onion, minced fine
  • ½  cup chicken stock
  • 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
  • 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
  • ¼ cup fresh lemon juice
  • ½  tbsp. butter
  • Salt and pepper to taste

How:

Prepare the Chicken: Heat your oven to 350F. If the chicken breasts came with the rib section still attached, remove them- they might get too dried out. Rinse and pat dry chicken. Combine salt and pepper together and sprinkle the chicken all sides. Let rest at room temperature until the pan is heated.

Sear the chicken: Put the teaspoon of oil in your fry pan, and heat over medium heat until the oil is shimmering. Swirl the oil around to coat the pan, then add the chicken, skin side down. Sear for 4 to 8 minutes, or until the skin is a dark golden brown. Flip the chicken and sear the bone side for 4 minutes.

Sear the chicken

*Searing time will depend on how crowded your pan is.  If your pan isn’t very crowded searing will take less time – 4 to 6 minutes.

Roast the Chicken: Move the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes. You want to cook the chicken until it is just 160*F in the thickest part of the meat. (The best way to check this is with a remote probe thermometer.)  Remove the pan from the oven, and move the chicken to a serving plate. Keep the oven mitt on the handle this reminds you the handle and pan are still very hot. I have the scars to prove that I had brain fart moments.

Make the Sauce: Remember, the handle is still &*&^%!! Hot. Using an oven mitt or pot holder, put the pan over medium heat. Add the onions to the pan and sauté, stirring, for about 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste. I am on a self imposed very low salt diet so I used the salt sparingly.

Spoon a teaspoon of sauce over each breast, then serve I also used over the asparagus.

Taken with cell phone

Taken with cell phone