What Is Big Mac Sauce
Fatima Teem
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It's almost February and I'm in the mood for spicy, New Orleans food. Mardi Gras is only a few weeks away so I'd like to share my recipe for Jambalaya. I've been making this recipe since 1988. It's evolved over the years. The original recipe was in one of Paul Prudhomme's books. The best part is that you can add shrimp, sausage, chicken or any combination depending on what you have available. I've found that for the sausage, a good fully cooked kielbasa or butcher shop wiener is great.Serve the Jambalaya with or without the sauce. I like to make the jambalaya spicy, and quiet the heat with the sauce.
Let's face it, it's January in Wisconsin. Tomatoes are ... well, to keep it polite. They're pale and not the vine ripened beauties we see in summer. I've created a recipe that uses canned tomatoes. Tomatoes picked at produced in their peak. The brand I use is Organic, and whose cans are (or will be very soon) BPA free. The spices are dried, and the rest of the ingredients are very easy to find.
Every Creole or Cajun recipe uses the vegetable trinity of onion, celery, and green pepper. Chop them in equal sized pieces, and in equal parts. Since you'll be making both recipes, you can do your chopping all at once. Don't worry if you don't measure exactly, just try to be close to equal parts.
Once you've cooked the vegetables, turn up the heat and add the chicken and stir in the seasoning mix. At this point, you'll know you're able to make the best meal ever! You'll smell the spices and know it's pure New Orleans.
Add the stock, tomatoes with puree, and rice, then crimp foil around pan and place in the oven. NO PEEKING! You may want to move the mixture to a small baking dish, then cover with foil if you're having trouble getting a good seal. Relax, have little libation and start the sauce.
This time you're going to use butter. Melt the butter, and add the onion, green pepper and celery. Add the spice mix, and stir to combine. Add about 2/3 of the can of tomatoes, and the stock. Add a few dashes of Tabasco and a few pinches of sugar. Simmer while the jambalaya is cooking. The picture below is the Jambalaya just after the foil came off.
You'll want to gently toss/fold the Jambalaya after you remove the foil and the bay leaves. The tomatoes will be at the surface. This will gently mix them together. Be sure to taste the rice to be sure it's completely cooked through. Sometimes I've needed to add more stock and place it back in the oven. This is due to the type of rice and the amount that it requires. Can you smell it yet? The sauce is delicious! Use it with other dishes too. It's great with eggs with spicy sausage.
Preheat your oven to 350 degrees F. Heat the oil in a stock pot or large saucepan. Add the onion, celery and green pepper and cook over medium heat until the onion is becoming clear. Turn up the heat and add the chicken. Cook about 3 minutes, stirring to toss the vegetables and the chicken. Add the seasoning mix, and cook about 2 more minutes. Add the garlic. When the chicken is white, and appears cooked through, add the tomatoes and the chicken stock. Bring to a boil, then add the rice. Heat though, add shrimp and and sausage. Transfer the mixture to a baking pan. A deep 8x8 or 13x 9 will work depending on how much meat you're added. Seal the top with foil and place in the oven for 30-45 minutes. The rice should be soft, not crunchy and the liquid mostly absorbed. If you prefer the rice softer, the mixture can remain in the oven longer.
In a large saucepan, melt the butter, add the onion, celery, and green pepper and cook until the onion begins to look clear. Add the spice mix and stir to combine. Stir in the stock and tomatoes. Bring to a boil, add the sugar/honey and Tabasco. Reduce heat and simmer uncovered while the jambalaya cooks, about 30-45 minutes. The mixture will reduce and thicken. If it becomes too thick, add chicken broth. Be sure to remove the bay leaves before serving.
I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little container with a dark liquidy sauce which has a rather sweet taste.
I'm inclined to believe that it could be sweet bean sauce as suggested at various places on the internet but from what I can tell, it's supposed to have a thick consistency. However, this is not the case here. Any ideas what it could be?
Furthermore, since it's less viscose than it's supposed to be, I believe it could have to do with one of two things: the heat has made it less thick, and/or they water it down so it doesn't cost as much. I probably wouldn't eat there lol >_
It is true that traditionally Peking Duck is eaten with Hoison Sauce or Duck Sauce, however based on your description it doesn't sound like either of these. Hoisin Sauce is really thick, and Duck Sauce isn't a dark color.
However I know that a lot of Chinese restaurants have special base brown sauce they use by combining (different ratios for different restaurants that is very similar to how mexican restaurant have their own unique salsa)soy sauce, hoisin, oyster sauce, meat stock, and other sauces. This sauce will be the base sauce for some of their brown sauces by adding additional seasoning. So the Chicken and Broccoli dish and the Szechuan Chicken dishes will usually start from the same sauce base.
Can't believe none of the answers got it right. Traditionally (at least in Beijing or China in general) Peking duck is eaten with sweet bean sauce. If you go to authentic Chinese restaurants abroad, it'd be the same!
Bchamel sauce can be made ahead and stored in the fridge for up to 3 days. You must cover the surface directly with plastic wrap or parchment paper (cut to size) as mentioned in the tips section to prevent a skin from forming on the surface. Or, add a splash of milk on top. Bchamel sauce can also be frozen in the same manner for up to 1 month. Defrost at room temperature overnight in the fridge. Do not cook frozen sauce; it must thaw first.
Made with just 3 ingredients (butter, flour & milk), this ultra-creamy homemade bchamel sauce is the perfect base for mac & cheese and lasagna Bolognese. Ready in 20 minutes! Store in the fridge for up to 3 days or freeze. PS: this recipe makes about 1 quart of sauce which is perfect for a 5+ layer lasagna using 1/2 cup per layer.
Store the bchamel sauce in an airtight container, such as a quart container, with a splash of milk on the surface to prevent a skin from forming on top (alternatively, use plastic wrap or parchment paper to cover, pressed down directly onto the sauce). Chill for up to 3 days. Or freeze for 1 month. Defrost overnight in the fridge or at room temperature. Do not cook frozen sauce; it needs to thaw first.
I'm a home cook who developed my love and passion for food through my family's culture and traditions. Born and raised in New Jersey as a second generation Italian-American, I grew up making fresh pasta, pots of gravy and holiday feasts with my mother, grandmothers and even a great-grandmother as my guides. Now as a wife, I am expanding what I know into my husband's Latino traditions. I believe that every meal has a story; that good food shared with good company feeds not only the body, but the soul. Join me as I tell those stories, one dish at a time.
Once they're cooked through and al dente, use a slotted spoon to transfer the cooked ravioli right from the pot (reserving about a cup of pasta water) and add them into the sauce for butternut squash ravioli.
Although this is a time-consuming endeavor, the easiest method involves mashing cooked butternut squash with brown sugar for the filling. You can then either use wonton wrappers from the grocery store or homemade ravioli pasta dough using all purpose flour, eggs, olive oil and a pasta machine.
Add Butter to the Pan: First, add your cut up butter to a large skillet. Over medium low heat, let the butter melt by stirring it every 30 seconds or so. As it bubbles and simmers away, continue stirring.
Butter Browns & Darkens: You'll notice that the butter starts to darken - which is exactly what you want when making sauce for butternut squash ravioli! Once the butter begins to reach a warm acorn color, you can either turn the heat off completely to stop the browningg or turn it to low heat if your ravioli are already al dente and ready to be sauced up.
Finish Pasta in Ravioli Sauce: If it's a little watery, you can turn the burner back on to medium heat and cook for another minute or two until the ravioli soak up the extra water/sauce.
Reheating this recipe is a breeze. For convenience sake, I recommend just putting your cooked ravioli leftovers in a bowl and covering with a paper towel or plastic wrap. Put it in the microwave for 1 minute at a time, stirring after each minute. Depending on the amount you have, I'd say you have about 1-2 minutes cooking time I also recommend doctoring it up with another little bit of butter and fresh grated parmesan cheese. If you want to do it on the stovetop, place the cooked ravioli in a pan or large skillet over medium heat and place the lid on. Let them slowly reheat for a few minutes or until it's as warm as desired.
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