The Sauced Chef

Sweet Potato and Apple Flambe

 4 sweet potatoes peeled cut crosswise into ½ inch slices

1 red delicious apple cored and sliced

1 green apple cored and sliced

¼ cup butter + 2 Tbsp

½ cup pure cane sugar

½ cup Jamaican or Belizean Rum

1. Sauté the potatoes in ¼ cup butter, turning to prevent sticking
2. When potatoes are starting to turn brown add the apples
3. When apples and potatoes are brown and tender, transfer to a chafing dish (or another saucepan) that has 2 tbsp butter already melted
4. Add the rum, tip the dish and ignite***
5. Baste the potatoes and apples in syrup
6.  Serve immediately

** Flambe can be dangerous, people! Make sure that you don’t stand directly over the pan, because the flames will rise pretty high. The key is to add the rum, tip the pan (only on a gas stove, use a long candle lighter on an electric stove) and watch the alcohol burn off.  Should be a short burst of flame (last 10 – 30 seconds).  Have fun, pyros!

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At the annual STS Holiday Mixer I really wanted to spend time fabricating  a drink instead of food.  I also was getting really tired with all the beer and wine combos and wanted to feature a cocktail pairing.

I pondered many savory cocktail combinations before the the simplicity of orange and ginger smacked my brain, than tickled my palette. The final touch was turning the orange into a holiday drink.  The tasting panel judges appreciated the booze, subtlety and layers of the martini.  The cookie also was HEAVY on the ginger, which I love and enhanced the pairing.  Happy saucing people!

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Orange-nogtini

Makes 2 servings

Shaker

Martini Glasses

Handful of chipped ice 

1 shot of vanilla infused vodka

1 shot Grand Marnier

2 shots half-n-half

1 1/2 shot Sauce Lab #10: Eggnog Base

2 shots Sauce Lab #8 Orange Simple Syrup

1 shot Sauce Lab #7 Ginger Honey Simply Syrup

1 tbsp orange zest

1. Combine all ingredients in shaker.  Shake it like a polaroid picture!
2. Serve in martini glasses
3. Optional: Top with SL #9: Creme Chantilly and orange zest

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Ginger-Spice Cookies

Mixer

Sifter (optional)

2 sheet pans lined with parchment

Rolling Mixture (1/2 cup sugar, 1 tbsp ground ginger, 1 tbsp allspice) 

1 cup butter

1 cup sugar

1 large egg

1/4 cup molasses

2 cups sifted all-purpose flour

1 tbsp ground cinnamon

1 tbsp ground ginger

1 tsp fresh grated ginger

1 tbsp ground cloves

1 tsp salt

1. Preheat oven to 350
2. Using the electric mixer at low speed, cream the butter and sugar until combined, add the egg and molasses and beat until completely combined.
3. Sift** together the flour, baking soda, cinnamon, ginger, cloves and salt.  Add it to mixture.  Mix until combined at medium speed.
4. Roll dough into balls about 1/2 inch in diameter.  Roll the balls in the sugar mix. Place 1 inch apart on cookie sheets.  Flatten the balls shallowly with palm.
5. Bake for 7 minutes.  Cool on wire racks (optional)

** Sifting doesn’t really do much, so don’t worry about it if you don’t have a sifter.

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Sauce Lab #10:  Eggnog Base

2 Large  bowls

Medium saucepan

Whip

Ladle for tempering

12 oz milk

2 tbsp vanilla extract (or 1 split vanilla bean)

2 egg yolks

1 oz fine granulated sugar

1 oz cake flour

1/2 oz cornstarch

3 oz Grand Marnier

6-8 oz Sauce Lab #10: Creme Chantilly

1. Heat the milk and vanilla to just below boiling point
2. Whip the egg yolks and sugar until pale.  Add the flour and cornstarch and mix well
3. Temper the egg mixture by gradually stirring in about half the hot milk.  Pour this mixture back into the saucepan with the remaining hot milk.  Return to a boil, whipping constantly
4. Remove from heat and stir in the Grand Marnier
5. Cover with plastic film** and cool thoroughly, than chill in fridge
6. Once it is cool, beat well until perfectly smooth
7. Fold in creme chantilly

** Just use plastic wrap to cover the pan and throw it in the fridge.  Make sure the plastic wrap actually touches (is flush with) the top of the mixture, this is very important!

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Sauce Lab #9: Creme Chantilly

 Mixer (optional, makes it a lot easier)

2 cups heavy cream or creme fraiche

1/4 confectioner’s sugar

2 tbsp vanilla extract

1. Whip the cream by hand or machine until it forms soft peaks**
2. Add the sugar and vanilla.  Continue to whip until it forms stiff peaks but it still smooth (the consistency of whipped cream or cool whip). Don’t overwhip because the the cream will seperate and you will be left with a dish full of butter, baby!

** Soft peaks just look like little waves in the cream.  Basically view this as the halfway point of thickness

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Sauce Lab #8: Orange Simple Syrup

Small strainer or fine screened tool

1 whole orange (peeled, rinds roughly chopped, pith and inside added whole)

3 cups water

2 cups white sugar

1/2 cup real honey

1.       In a medium sauce pan add all the ingredients and bring to a boil

2.       Reduce to simmer,  and let it simmer for 30 minutes until thickens

3.       Turn off heat and let cool for 1 hour

4.       Remove large orange parts and strain

5.       Use for cocktail, sweet marinades or sauces

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Sauce Lab #7: Ginger-Honey Simple Syrup

 Small strainer or fine screened tool

1 cup roughly chopped fresh ginger (skin on)

3 cups water

1/2 cup white sugar

2 cups real honey

1.       In a medium sauce pan add all the ingredients and bring to a boil

2.       Reduce to simmer,  and let it simmer for 30 minutes until thickens

3.       Turn off heat and let cool for 1 hour

4.       Remove ginger and strain

5.       Use for cocktail, sweet marinades or sauces

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Coffee and Chai Venison Chops with Mincemeat Sauce

large saute pan

spatula and tongs

1/2 sheet pan

parchment paper (not 100% necessary)

various mise en place bowls

6-8 trimmed venison chops

1 cup honey powder

1/2 cup favorite ground coffee

1/4 cup chai tea leaves

2 tbsp all purpose flour

1 tsp salt

1 tsp pepper

1 tbsp ground cloves

2 cups chicken stock

1 1/2 cup of Sauce Lab #6: Meatless Mincemeat Sauce

1 tbsp unsalted butter

1 tsp peanut oil

1. Preheat oven to 350
2. Combine coffee (set aside 1 tbsp for glaze) chai, salt, pepper, all purpose flour and ground cloves to make a flour rub or dredge for the chops.
3. Dredge chops in flour rub (make sure they are pretty dry first) and set aside.  Make sure every part of the chop is covered.
4. Add peanut oil and butter to hot sautee pan and sear the outside of the chops until a nice crust develops** (about 1-2 minutes on each side).  Set chops aside on sheet pan with parchment paper.  (If you don’t have parchment, just make sure the pan is greased)
5. Mix remaining coffee grounds and honey powder
6. Cover the tops of each chop with coffee and honey mixture
7. Cook in oven for about 5-7 minutes, or until internal temperature reaches 143 degrees.  Make sure that the coffee and honey glaze thoroughly melts before taking it out
8. In the same pan used to saute the venison add the mincemeat sauce and chicken stock.  Reduce until desired consistency is reached. Finish with salt and pepper.  Finish again with any remaining coffee, chai or cloves to taste.
9. Serve it baby!

** Remember we are using coffee ground here people! Don’t think that your chop is burnt because it smells bitter and looks black.  You have to pay attention and feel the outside of the chop to make sure the crust develops.

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Sauce Lab #6: Meatless Mincemeat Sauce

 large pot or kettle

masher

4 cups brown sugar

3 lbs raisins

1 orange (zest the entire orange, rough chop the rinds, squeeze all the juice out)

1 lemon  (zest the entire lemon, rough chop the rinds, squeeze all the juice out)

2 (16 oz.) cans jellied cranberry sauce

8 lbs. tart apples, peeled and cored

2 lbs. currants

1/2 citron (cut fine)

1-2 pints hard cider (I prefer Strongbow)

1 cup chicken stock

1 tsp mace 

1 tsp allspice

S/P TT

1. Combine all ingredients in large kettle, bringing to boil.  (Add only 1 pint of cider in beginning)
2. Mash liberally, until items had roughly the same consistency.  Add remaining pint of cider and bring to boil again
3. Mash, mash and mash some more until you are satisfied with the texture. 
4. Taste and finish with salt and pepper.  You may want to add more mace and allspice if necessary.
5. Jar and store

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Butternut Squash and Green Onion Linguini

 Serves 4

Big Pot

Collander

Big Frying Pan

Some bowls or containers to hold reserved items

Whisk

Heat proof Spoon or spatula

1 box linguini noodles

1 bunch fresh green onions (trimmed and diced fine)

1 butternut squash (peeled, seeded and cubed)

1/4 cup FRESH minced parsley

1/4 cup FRESH chopped chives

1 tbsp extra virgin olive oil

2 tbsp fresh or rubbed sage

2 quarts chicken or veggie STOCK (not broth)

1-2 minced garlic cloves (depending on your garlic love)

2 cups of favorite cheese (shaved or shredded) (I used Manchego and Assiago)

3-4 tbsp unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Start water boiling in the large pot (add a pinch of salt to water)**
2. When frying pan is hot (butter will sizzle) add squash and HALF the butter.  The goal is to get some nice carmelization on the squash, so don’t move it around too much in the pan.  Add more butter as the squash absorbs it.
3. Add pasta to now boiling water (let simmer until al dente)
4. Once pasta is al dente, drain into collander and rinse under cold water until pasta is room temperature.  Place back into pot with olive oil and set aside
5. Once squash is carmelized, remove from pan and set aside
6. In the same pan, (don’t drain it) add 1 quart of stock and the cheese.  Whisk continiously. Let the cheese melt into the stock (keep heat @ a simmer) and gradually add more stock as the mixture thickens to desired texture.
7. Add the garlic, chives, sage and parsley to sauce. MAKE SURE to reserve some chives and parsley for garnish. 
8. Pour sauce into large container and set aside (get as much out as possible). 
9. Clean frying pan
10. Serving Note: You are cooking this pasta to order.  So, if you think your frying pan is big enough for sauteeing four servings go for it! Some people will only be able to do two servings at a time
11. In a hot frying pan add remaining butter.  Add squash and green onions for the # of servings your are doing. Let them sweat in butter for 30 seconds.  Spoon in desired sauce amount followed by desired pasta amount.  Sautee until pasta is hot and coated with sauce.  Add Salt and Pepper to taste.  Serve immediately and garnish with reserved chives and parsley.

** If you want to add extra flavor for extra cost. Use chicken or veg stock to boil the pasta in, instead of water.  Or, drop a chicken bullion cube in the water.

PS Good Luck Jason

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Sunset Mashed Potatoes

 Serves 4

Big Pot

Collander

Medium Size Frying Pan

Some bowls or containers to hold reserved items

Masher

8 – 10 medium size russet or yukon gold potateos (peeled and quarted

1  large yam OR 2 large sweet potatoes

1 cup diced spicy sausage (I prefer chorizo)

1/2 cup heavy cream or half and half

1 cup diced FRESH chives

1/2 cup diced leek

2 tbsp fresh minced garlic

1-4 cup honey

3- 4 quarts chicken or veggie stock

1 stick unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Add stock to large pot and start boiling (start with 3 quarts)
2. Add all taters to boiling water
3. While taters are boiling, saute the sausage until it gets a bit crunchy.  Use a bit of the butter. Add garlic and leeks until they get a slight carmelization.  They are very delicate, be careful not to burn! Remove from heat and set aside
4. When taters are soft enough drain in collander and put back in pot
5. Mash till they reach desired consistentcy.  Some people use a mixer for this, its your call!
6. Add cream, honey and butter, mix some more
7. Add leeks, sausage, garlic and chives.
8. Finish with salt and pepper
9. Serve it, baby!

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