Cold Sesame Sauce

When it is hot out side and you want something cool, try this over fresh pasta, then chill.

Makes:  about 1 cup, enough for 1 pound of pasta

Ingredients: 

2 T. sesame seeds, preferably unhulled
1/3 c. smooth peanut butter
1/3 c.  warm chicken broth
1 T. rice vinegar
2 T. low sodium soy sauce
1 t. chili garlic sauce
1/2 t. freshly grated ginger
1 small clove of garlic
2 scallions, white parts only
1/8 t. sesame oil
pinch of salt
pinch of freshly ground black pepper

Instruction:

Toast sesame seed until golden, in a skillet or toaster oven.  Remove from heat and cool, then grind in a spice grinder, or coffee grinder, to a fine powder.  In a blender add all ingredients except chicken broth, and scallions.  Pulse blender a few times to mix items.  Add half of the chicken broth and pulse, then add the rest and pulse till combined.  Then add scallions, pulse till finely chopped.

This recipe is referenced from:  Get Saucy by Grace Parisi


Note:  you can substitute tahini in equal portions if you do not have sesame seeds.  I used this sauce over a pound of my fresh spaghetti and added poached shrimp. 

Alfredo

I believe that some of the best dishes have 5 or fewer ingredients in them.  This is one of those that proves it is simplicity delicious!

Makes:  about 1-1/4 cups, enough for 1 pound of pasta (4 to 6 servings)

Ingredients:

1 cu. heavy cream
1/4 c. butter, unsalted
pinch of freshly grated nutmeg
1/2 c. freshly grated Parmesan cheese, plus more for serving
salt and freshly ground black pepper

Instruction:

In a small sauce pan, combine the cream, butter, and nutmeg and bring to a boil.  Reduce heat to medium, and add the Parmesan, season with the salt and black pepper, and cook just until melted.  This sauce is best used right away.

This recipe is referenced from:  Get Saucy by Grace Parisi


Note:  serving this with freshly made pasta makes all the difference.

Maple-Chipotle BBQ Sauce

This is a great BBQ sauce.  It is good on all meats and I have even tried it on tofu.  I hope you enjoy this sauce as much as I do.  Enjoy!


Makes: about 1 cup

Ingredients:  

1 T. vegetable oil
1 medium sized onion, minced
2 large garlic cloves, minced
3 large canned chipotles packed in adobo, pureed and pushed a fin-mesh sieve
1/4 c. ketchup
1/4 c. pure maple syrup
1 c. low-sodium chicken broth
1/8 t. ground allspice
salt and freshly ground black pepper
1 T. fresh lemon juice

Instruction:

Heat the vegetable oil in a medium-size saucepan over medium-high heat until shimmering.  Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes.  Stir in the chipotles, ketchup, maple syrup, broth, and allspice, season with salt and black pepper, and simmer over low heat until thickened and glossy, about 20 minutes.  Stir in lemon juice.  Sauce will keep for 1 month in a tightly covered jar, refrigerated. 

Note:  to find chipotles in adobo sauce (in a can), check the Mexican food section in your local grocery store.

This recipe is referenced from:  Get Saucy by Grace Parisi