Green Chili Sauce

Yield: 1 quart

Vegetable oil - 3 tablespoons
Onions, finely diced - 3 ounces
Garlic cloves, minced - 2 each
Cumin, ground - 1 teaspoon
Chicken or Pork Stock - 1 quart
Green chillies, roasted and peeled - 1 pound
Oregano - 1/2 teaspoon
Salt, to taste - 1/2 teaspoon
Jalapenos (optional) - 2 teaspoons

1. Sweat the onions in the oil until tender. Add the garlic and cumin and cook briefly. Add the remaining ingredients.
2. Simmer the sauce about 30 minutes; adjust the consistency. Season to taste. For a smooth consistency, puree the sauce.

Incredible everything. Smells way to good and the taste is powerful. There's almost too much hotness which is like a punch in the face. If you want a darker green and that amount of heat, then do the recipe above.

If you still want to be knocked out with heat but want some sort of vacation from it at the same time, add 4 ounces of light cream. I did that and it made it much better. It was smoother, creamier, a great color, and still had a kick. I cooked some shrimp in clarified butter and tossed in just enough of this sauce to coat them. Here's my first post with pictures!

Red Pepper Coulis

Yield: 2 quarts

Red peppers, roasted and chopped - 3 pounds
Olive oil - 2 fluid ounces
Shallots, chopped - 1 ounce
White wine - 8 fluid ounces
Chicken Stock - 16 fluid ounces
Salt, to taste - 1/2 teaspoon
Pepper, to taste - 1/4 teaspoon

1. Sweat the peppers in the olive oil until they are tender; remove the peppers and puree. Reserve the oil used to sweat the peppers.
2. Swear the shallots in the reserved oil.
3. Deglaze with wine.
4. Add the stock; reduce by half. Puree the sauce. Adjust the consistency.
5. Adjust the seasoning with salt and pepper.

Very nice sauce. I used it for some salmon. I only had yellow and orange peppers so it became a dark yellowish color with specs of orange. Very light consistency.

Possibilities:

• Tomato Coulis: olive oil, onions, garlic, tomato, red wine, plum tomatoes, chicken stock, basil, thyme, bay leaf, pepper
  

Red Chili Sauce

Yield: 1 quart

Vegetable oil - 3 tablespoons
Onions, finely chopped - 3 ounces
Garlic cloves, minced - 2 each
Oregano - 1/2 teaspoon
Cumin, ground - 2 teaspoons
Chili powder - 4 ounces
Chicken or Beef Stock - 1.25 quarts
Salt, to taste - 1/2 teaspoon

1. Sweat the onions in the oil. Add the garlic and cook 30 seconds more. Add the oregano and the cumin and continue to cook. Add the chili powder and cook briefly, stirring constantly. Do not let mixture burn.
2. Add the stock, whisking to remove any lumps. Simmer for about 30 minutes and reduce to sauce consistency. Strain if desired. Adjust seasoning.

This was packed with heat. It had tons of flavor too, though. I think I was confused about how much I was supposed to let it reduce to, because I came out with way less than a quart. Usually if I mess up I don't feel like trying the recipe over again, but I'd definitely do this over to get that flavor again with the right consistency.

Possibilities:

• Green Chili Sauce: vegetable oil, onions, garlic, cumin, chicken or pork stock, green chilies, oregano, salt, jalapenos
  

Supreme Sauce

Yield: 1 quart

Chicken Veloute - 1 quart
Heavy cream, heated - 8 fluid ounces
Mushroom infusion (optional) - 4 fluid ounces
Salt, to taste - 1/2 teaspoon
Pepper, to taste - 1/4 teaspoon

1. Combine the Veloute and heavy cream. If desired, add the optional mushroom infusion at this point. Simmer until the sauce coats the back of a spoon.
2. Strain the sauce and adjust the seasoning to taste with salt and pepper.

This was a very good sauce I used with the mushroom and ham stuffed chicken recipe. Highly recommend for many uses.

Peanut Soup

Yield: 1 gallon

Celery, medium dice - 6 ounces
Onions, fine dice - 2 ounces
Green peppers (optional), fine dice - 1 ounce
Butter - 4 ounces
Flour - 3 ounces
Chicken stock, heated - 2.5 quarts
Peanut butter, unsalted, without sugar - 10 ounces
Milk - 1 quart
Salt, to taste - 1 teaspoon
Sugar (optional) - 1 teaspoon

1. Sweat celery, onions, and green peppers in butter until tender. Ass the flour and make a roux. Cooke lightly, but do not brown.
2. Gradually add the hot stock; blend until smooth. This will be quite thin.
3. Place this bechamel in a bain-marie and add peanut butter and milk. Blend well. Cook until heated and smooth. Adjust consistency and seasoning with sugar and salt to taste.

1. OK. So. I think I did something wrong, because the only thing worse than the smell was the taste. Consistency was off too. I don't really know what to say about this one, but something was off.

Some Possibilities:

• Butternut Squash Soup: ginger root, white wine, vegetable oil, onions, celery, garlic cloves, butternut squash, chicken stock, heavy cream, salt, white pepper
• Wild Rice Soup: butter, leeks, carrots, celery, flour, chicken stock, wild rice, heavy cream, salt, chives, parsley, dry sherry
• Autumn Squash Apple Cider Soup: butternut squash, vegetable oil, onions, leeks, carrots, celery, ginger, allspice, nutmeg, cumin, salt, dry white wine, cider, chicken stock, sachet d'epice, star anise, parsley stems, black peppercorns, thyme, pepper
• Shrimp Bisque: shrimp shells, onions, butter, garlic, paprika, tomato paste, brandy, veloute, heavy cream, shrimp, salt, pepper, old bay seasoning, tabasco, worcestershire, dry sherry
  

Cumin-Lime Marinade (Adobo)

Yield: 8 fluid ounces

Lime juice - 8 fluid ounces
Garlic cloves, minced - 5 each
Cilantro (optional) - 1 tablespoon
Salt - 1 teaspoon
Cumin, ground - 1 teaspoon
Cracked black pepper - 1/2 teaspoon

1. Mix together all the ingredients. Pour over the meat or fish. Refrigerate until service.

I decided to make this instead of the Tandoori chicken because I didn't want to pay 25 dollars for saffron just yet. The store I went to only had tiny limes, but I got about eight. I wound up with half the amount of lime juice I needed but made it anyway.

I used it on some chicken breasts that were the biggest I've ever seen, let alone used. Note to self: don't keep anything in this marinade for more than about four hours or so. The acidity starts to actually cook the chicken. I didn't know and kept it in overnight. Grilled it the next day and although it tasted great, it was very acidic. It must have been how long it was marinating for. Imagine if I had 8 ounces of lime juice marinating overnight instead of 4!

Future possibilities:

• Asian-Style Marinade: hoisin sauce, sherry, rice wine vinegar, soy sauce, minced garlic
• Basic Meat Marinade: vegetable oil, worcestershire sauce, fresh thyme, minced garlic, coarse ground black pepper
• Fish Marinade: olive oil, lemon juice, minced garlic, salt, pepper
• Latin Citrus Marinade: orange juice, lemon juice, lime juice, achiote paste, chopped garlic, salt, oregano, cumin, cloves, cinnamon, pepper
• Red Wine Marinade: red wine, olive oil, lemon juice, minced garlic, salt, pepper
• Teriyaki Marinade: soy sace, peanut oil, dry sherry, honey, minced garlic, grated gingerroot, orange zest
  

Barbecue Marinade

Yield: 1 pint (480 milliliters)

Vegetable oil - 10 ounces
Cider Vinegar - 5 fluid ounces
Worcestershire sauce - 1 fluid ounce
Brown sugar - 1 tablespoon
Dry mustard - 2 teaspoons
Tabasco sauce - 1 teaspoon
Garlic powder - 1 teaspoon
Onion powder - 1 teaspoon
Garlic cloves, minced - 2 each

1. Mix together all ingredients. Pour over meat or fish. Refrigerate until service.

So I made this thing. Maybe it's because I'm not a fan of vinegar or of mustard, but I didn't like it. Who knows, maybe I didn't make it right. It definitely smelled strongly of vinegar but I remember using the right quantities. I did keep my chicken marinating in it for a couple days so maybe that was a bad move. In any case... I'll be paying attention more next time.

Red Curry Paste

Yield 24 ounces (680 grams)

Coriander seeds - 2 teaspoons
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Black peppercorns - 1 teaspoon
Red peppers, roasted, seeded, and peeled - 4 each
Jalapeno peppers, seeded and peeled - 6 each
Chipotle peppers - 2 each
Olive oil - 2 fluid ounces
Shallots, chopped - 2 each
Garlic cloves - 5 each
Lemongrass, bottom 4 inches, minced - 1 each
Ginger, minced - 2 tablespoons
Nutmeg, ground - 1/4 teaspoon
Lime zest - from 1 lime
Salt - 1 teaspoon

1. Roast the coriander, fennel, cumin, and black pepper in a 300 degree (F) oven for 5 minutes. Remove and cool slightly.
2. Grind them in a spice mill or with a mortar and pestle.
3. Combine all the ingredients in a food processor or a blender and puree very fine.
4. Refrigerate.

Great smell. Great taste. Used it for the Curry Chicken recipe. It's supposed to be a red color(obviously) from the red peppers, although I only had yellow and orange. So along with the jalapenos and anchos I used, it made it a very pretty pale green color. I wanted to make this stuff into an air freshener. Seriously.
Made it a second time with the proper colored peppers, this time came out to be the red it deserved. The smell of the coriander, fennel, cumin and peppercorns as they came out of the oven from roasting was phenomenal, you should make this recipe just to experience that. I had no idea where I could get lemongrass, but luckily at school that day I brought it up in conversation with my teacher and he gave me a stalk. STALK ABOUT A NICE GUY!!