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Sauces

DOUBLE MEAT SPAGHETTI SAUCE

1 lb lean ground beef1 lb Italian sausage links, cut into bite-size pieces2 garlic cloves, minced1 large onion, chopped2 cans (15-oz each) tomato sauce*1 can stewed tomatoes1 can (6-oz) tomato paste3/4 cup water1 can (4-oz) mushroom stems and pieces, drained1/2 cup green, stuffed olives, optional2 tsp Italian seasoning1 1/2 tsp Worcestershire sauce1 tsp Splenda Granulated1/2 tsp chili powder1/4 tsp dried …

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Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception.  While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method …

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Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and it is, unless you sneak in a little bit of pancetta, and follow a few simple techniques. Instead of buying ground chicken at the market, which is always too finely ground, …

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Creamy Chicken Toast – A Recipe and a Reminder

I was watching golf the other day, and the announcer said that great golfers don’t need lessons, they only need reminders, and I immediately thought how well that saying applies to cooking. Well, this creamy chicken toast recipe is both a lesson (aka recipe) and a reminder, and a comforting one at that. We’ll get to the recipe, but first, …

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Airline Chicken Breast – Come Pan-Fry the Friendly Skies

Welcome to another episode of food you only see in restaurants, starring the always eye-catching “airline chicken” breast. Legend has it that the name comes from the fact this cut of chicken is shaped like an airplane wing, but that’s not actually the reason.  This beautiful breast is known as airline chicken because it was such a popular menu item …

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Poutine – You’ll Ruin French Fries and Like It

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are.  Once you get past the fact that this is how they’re supposed to be, you can focus on the overall awesomeness of the …

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Romesco Sauce – Cold Sauce Monte Rushmore for Sure

It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting an abnormal number of requests for romesco sauce. Knowing I had already filmed it, I’d reply with something polite, like what don’t you understand about using Google? Well, I’d like to apologize to all those …

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Bourbon Pepper Pan Sauce – Learning a Skill That Always Thrills

Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce dishes most people only see in restaurants. And not just any restaurants. The really good ones. By the way, if you’re still looking for a Father’s Day gift, a nice bottle of bourbon, with a little …

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Creamy Ricotta Pasta Sauce – Now 100% Cream-Free!

I enjoy the taste and texture of a classic cream sauce, but what I don’t enjoy is that they tend to be very rich, and filling. I mean, come on, I’m trying to save room for the tiramisu.  However, by using ricotta cheese, and egg, and some boiling pasta water, we can make a sauce that seems every bit as …

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