ready in about 30 minutes;
serves 4
You might need to buy:
- pepper
- celery salt
- cooking oil
- large onion
- water
- cranberries
- sugar
- water
- finely shredded orange peel
- ground sage
- salt
ready in about 25 minutes;
serves 4
You might need to buy:
- lime juice
- chili powder
- olive oil
- garlic
- ground cumin
- ground cinnamon
- bottled hot pepper sauce
- salt
- Sliced mango and/or fresh chile peppers (optional
ready in about an hour and 10 minutes;
serves 8
You might need to buy:
- apple wood or orange wood chips or 6 to 8 apple wood or orange wood chunks
- dried oregano
- garlic
- salt
- coarsely ground black pepper
ready in about an hour and 45 minutes;
serves 8
You might need to buy:
- finely shredded lemon peel
- olive oil
- crushed red pepper
- coarse salt
- beef rib roast
- garlic
ready in about 20 minutes;
serves 4
You might need to buy:
- olive oil
- balsamic vinegar
- garlic
- snipped fresh thyme
- snipped fresh rosemary
- 1/4-inch thick slices red onion
- lightly packed mesclun or torn mixed salad greens
- crumbled Gorgonzola or blue cheese
ready in about 35 minutes;
serves 4
You might need to buy:
- sugar
- medium onions
- garlic
- light beer or water
- tomato paste
- Worcestershire sauce
- vinegar
- purchased habanero hot pepper sauce
- chopped canned chipotle peppers in adobo sauce
ready in about 30 minutes;
serves 4
You might need to buy:
- crumbled Gorgonzola or blue cheese
- soft onion-garlic cream cheese
- Salt
- Thinly sliced fresh basil or chopped parsley
For a spicier version, add a small can of green chilies or diced jalapenos.
serves 20
You might need to buy:
- Velveeta
- Ro-Tel
- frozen chopped spinach
ready in about 35 minutes;
serves 8
You might need to buy:
- kiwis
- apples
- raspberries
- strawberries
- fruit preserves
- flour tortillas
- butter-flavored cooking spray
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.
Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.
You might need to buy:
- chopped shallots
- sliced white button mushrooms
- tomato paste
- beef stock
- chopped leek
- all-purpose flour