Category: Sauces

Adobo Sauce

Print Recipe
Course Sauce
Cuisine Latino

Equipment

  • 1 frying pan
  • 1 Food Processor
  • 1 prep bowl

Ingredients
  

  • 8 ea guajillo chilis
  • 6 ea garlic cloves chopped
  • 1 tsp achiote ground
  • 2 ea cloves ground
  • ½ tsp cinnamon ground
  • ½ tsp cumin ground
  • ½ tsp black peppercorn ground
  • ½ tsp oregano dried
  • 1 tsp salt
  • ½ cup vinegar
  • 3 tbsp oil
  • chipotle peppers reconstituted

Instructions
 

  • Toast chilis, stem & seed. Tear into pieces and put in a bowl, cover with hot water, let soak for 15 minutes.
  • Put chilis in a food processor, add the garlic, achiote, cloves, cinnamon, cumin, pepper, oregano, salt and vinegar.
  • Process to a paste, add chili water for consistency.
  • In frying pan, heat oil and fry paste over low heat. Stir for 3-4 minutes.
  • Add reconstituted chipotle peppers after processing, let sit overnight.

Ancho Chili Sauce

Print Recipe
Course Sauce
Cuisine Latino, Mexican

Equipment

  • 1 mixing bowl

Ingredients
  

  • 1 ea onion
  • 10 ea garlic cloves chopped
  • 1 ea jalapeno seeded & chopped
  • ½ cup golden raisins
  • 2 oz olive oil
  • 4 ea cloves
  • 1 tsp whole cumin
  • 6 ea ancho chilies toasted, seeded, bloomed
  • 18 oz tomato sauce or fire-roasted tomatoes
  • 2 ea chipotle peppers w/adobo sauce
  • ¼ bunch cilantro
  • 2 tsp dried oregano
  • 16 oz vegetable stock
  • 1 tbsp red wine vinegar
  • 2 tsp kosher salt

Instructions
 

  • Blend all ingredients into a bowl.

 

Roasted Strawberry Vinaigrette

Chef Ken
Print Recipe
Course Salad

Equipment

  • Mixing bowls
  • Hand-held mixer or food processor

Ingredients
  

  • 8 ea Strawberry med-large size
  • 1 pinch Sugar
  • 1 pinch Kosher salt
  • 4 grinds Black pepper corns
  • 1 dash EVOO extra virgin olive oil
  • .5 ea shallot coarsely chopped
  • .25 cup Balsamic vinegar (1/4 cup)
  • .125 cup White wine vinegar (1/8 cup)
  • 1 TBSP Dijon mustard
  • 1 TBSP Maple syrup actual maple syrup, not Log Cabin
  • 1 pinch Kosher salt to taste
  • 4 grind Black pepper corns to taste
  • .25 cup EVOO

Instructions
 

  • Preheat oven to 425f°
  • Combine strawberries, sugar, salt, pepper and olive oil in a bowl, toss to coat. place on foil-lined tray, and roast for approx. 20 minutes.
  • While strawberries are roasting, combine shallots, balsamic vinegar, white wine vinegar, dijon mustard, maple syrup, salt & pepper in mixing bowl.
  • Add strawberries (allow to cool first) into bowl, get as much of caramelized drippings as possible, and then blend with processor, either to smooth puree or a little chunky per your preference.
  • Once all other ingredients are mixed in to preference, slowly add in 1/4 cup olive oil.
  • Add 3-4 TBSP into mixed greens/veggies salad to taste, toss and serve.
Keyword vinaigrette

Vinaigrette

Ken Baker
Print Recipe
Prep Time 10 minutes
Course Salad
Cuisine French

Equipment

  • medium bowl
  • 1 wire whisk

Ingredients
  

  • 1 tbsp. Dijon mustard
  • 3 tbsp. red wine vinegar
  • 1 tsp. chopped garlic
  • 9 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. cracked black pepper

Instructions
 

  • Place mustard, chopped garlic, vinegar, salt, and pepper in a bowl and whisk to combine. Slowly begin adding olive oil, whisking as you go, until dressing is homogenous. Adjust seasoning if necessary.

Notes

This is a basic recipe that's used to make other vinaigrette's.
Keyword vinaigrette