Category: Sauces, Marinades, & Rubs

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Enchilada Sauce- Red

Little bit of oil

4 cloves garlic

1 cup chicken stock

1 can tomato sauce (15 oz)

1 1/2 teaspoon chili powder

1 tsp cumin

1 tablespoon diced chipotle chili’s in Adobada souce 

Dash of white pepper, dash of cayenne

Salt/pepper to taste

Roast garlic, put all other shit in, bring to boil, simmer 10 min

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Mac Sauce

Burger sauce popularized at McDonald’s from their employee handbook from the 1980’s. Very similar copy cat recipe.

1/4 cup kraft miracle whip
1/4 cup mayonnaise
2 heaping tablespoons of WISHBONE deluxe FRENCH salad dressing
1/2 Tbls HEINZ sweet relish
2 heaping tsp VLASIC dill pickle relish
1 tsp sugar
1 tsp dried minced onion
1 tsp white vinegar
1 tsp ketchup
1/8 tsp salt

mix well and refrigerate for a couple hours.

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Ceasar Sallad Dressing

We have made a lot of different Caesar salad dressing, ranging in difficulty from mashing anchovies to a mortar and pestle to emulsifying our own mayonnaise. This creamy recipe tastes just as good without all the pain in the ass steps. Enjoy:

INGREDIENTS

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste (see note)
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1 teaspoon Dijon mustard (I like the brand Maille)
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise, best quality such as Hellmann’s Real
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
  2. Note: Anchovy paste can be found near the canned tuna in the supermarket.
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Russian Sauce

Epic sauce for breakfast burritos or sandwiches

Ingredients

  • ½ cup Mayonnaise
  • ½ cup Chile Sauce
  • 1 teaspoon Smoked Hot Paprika
  • 1 tablespoon prepared Horseradish or horseradish sauce for a less horseradishy (is that a word?) finish
  • 1 teaspoon Pimentos Canned or jarred
  • 1 teaspoon Worcestershire Sauce
  • 10 small chives chopped, dash of cayenne

Instructions

  • Combine all ingredients in a blender (or in a mixing bowl using an immersion blender); pulse into a smooth mixture.
  • Transfer into a sealable container and refrigerate for at least 2 hours.
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Mexican Crema Sauce- Tamale/Enchilada Sauce

Tangy sour cream sauce with a hint of jalapeno and Monterey Jack cheese. Perfect for enchiladas or tamales

Ingredients

  • 12 oz. Monterey Jack Cheese , shredded
  • ½ cup chicken broth , low-sodium
  • 1 cup sour cream
  • ¼ cup corn starch , for thickening slurry
  • 1 cup water , for thickening slurry
  • 2 tablespoons jalapeno juice , from a jar of pickled jalapenos
  • salt , to taste
  • 1 jalapeno , sliced (optional)

Instructions

  • Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork½ cup chicken broth,1 cup sour cream
  • Add shredded cheese to mixture in handful increments: stir until cheese melts12 oz. Monterey Jack Cheese
  • Make a cornstarch slurry: ( combine ¼ cup cornstarch and 1 cup water: mix well); pour half of this slurry into the cheese mixture; turn the heat up a little and stir constantly for 1-2 minutes until sauce begins to thicken1 cup water,¼ cup corn starch
  • Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir2 tablespoons jalapeno juice
  • Let the sauce cool a little; if you want it thicker, put the pan back on the heat, add the remaining slurry; turn the heat up a little; stir and remove from heat and allow to cool a bit
  • Add salt to taste and serve; garnish with sliced jalapenosalt,1 jalapeno

Notes

IMPORTANT:

After you’ve added the cheese and jalapeno juice; make the slurry and follow these instructions:

Why? The sauce thickens when it starts to cool; by working in steps and removing the pan from the stove, you can a better idea of the texture and thickness of the sauce. 

Cornstarch thickens at a higher heat, so turn the heat up a little after you add the slurry.

  • Add half of the slurry; turn the heat up a little and stir constantly for 1-2 minutes; remove pan from heat and continue to stir.
  • Sauce will thicken slightly. If you want it thicker, repeat this step using the other half of the slurry. (Put the pan back on the stove burner; add remaining slurry; stir 1-2 minutes; remove from heat; stir)
  • If you want it thinner, whisk in a little more broth on low heat

Be sure to remove the sauce from the heat when you add the jalapeno juice

This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice. 

If you make this in advance, you may need to add a little water when you re-heat it

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BBQ Sauce- Kansas City Style

Amazing BBQ Sauce family recipe from Mark Verdorn, passed down to his children, Ethan, Ari, and Madi. Verdorn family favorite.

1/3 c molasses
1/2 c brown sugar
1/4 c granulated sugar
2-3 big squirts of ketchup
8 oz tomato sauce
5 or 6 dashes of Worcestershire sauce
vinegar based hot sauce (tobacco or crystal) or spices to taste
salt to taste (don’t need much)
1 capful of liquid smoke
add 1/3 cup dehydrated onion after everything is mixed and you are happy with how it tastes

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Rib Rub- All Purpose

Amazing rub family recipe from Mark Verdorn, passed down to his children, Ethan, Ari, and Madi. Verdorn family favorite

1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup sweet paprika
3 Tbls ground pepper
1 Tbls garlic powder
1 Tbls dried onion flakes
1 tsp cayanne pepper

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BBQ Sauce- Carolina Style

Mark Welch’s recipe, mustard base.

  • 3/4 C yellow mustard
  • 1/2 C apple cider vinegar
  • 1/2 C honey
  • 1 tsp worcestershire sauce
  • 2 tbls ketchup
  • 1 tsp garlic powder
  • 1 tbls red pepper flakes
  • 1/2 tsp salt
  • 2 tbls brown sugar
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Ranchero Sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, minced
  • 15 ounces tomato sauce (1 can)
  • 12 ounces roasted piquillo peppers or roasted red peppers (1 jar)
  • 4.5 ounces chopped green chiles (1 can)
  • 1 cup chicken stock
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 teaspoon liquid smoke
  • 1/2 cup heavy cream

Instructions

  • Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
  • Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
  • Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.