Sauces and Gravies – Page 8 – Rants Raves and Recipes

March 28, 2015March 28, 2015

Pasta Eggplant Bacon & Tomato

Pasta Eggplant Bacon & Tomato

I am always trying to think of new ways to serve up eggplant. This pasta eggplant bacon & tomato is quick easy and the lesser time cooking doesn’t leave the eggplant so soft. By prepping the vegetables first you can , depending on how fast your stove heats up water, cook it all in almost the same time.

Ingredients for Pasta Eggplant Bacon & Tomato

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Directions for Pasta Eggplant Bacon & Tomato

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.

Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.

Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.

Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.

Cover and cook at a simmer until pasta is done about 10-15 minutes.

Drain the pasta, reserving one cup of pasta water.

If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.

Portion out the pasta and cover with sauce.

Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

Here are a few items to help make this recipe:
Cuisinart 633-30H Chef’s Classic Nonstick Hard-Anodized 5-1/2-Quart Saute Pan with Helper Handle and Lid
Zwilling J.A. Henckels Twin Four Star II 11-Piece Knife Set with Block

Again with the vegetables. What could possibly be wrong with a juicy delicious MEATBALL!!!!

Yum

Pasta Eggplant Bacon & Tomato

Ingredients

1 large eggplant cubes into ½ inch pieces
2-14 oz cans crushed tomatoes
1 red pepper finely diced
3 cloves garlic diced
2 small shallots diced
½ pound bacon diced
2-3 Tbs Olive oil
2 tsp hot pepper flakes ( optional)
Salt & pepper to taste
Chopped parsley for garnish
Pasta ( your choice)

Instructions

Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.
Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.
Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.
Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
Cover and cook at a simmer until pasta is done about 10-15 minutes.
Drain the pasta, reserving one cup of pasta water.
If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
Portion out the pasta and cover with sauce.
Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

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March 9, 2015August 8, 2015

Grilled Salmon with Chives Beurre Blanc

Grilled Salmon with Lemon & Chives Beurre Blanc

Grilled Salmon

A simple recipe that has only one true rule to be successful, and that is don’t rush the cooking. You can use either a salmon steak or a filet, the filet sometimes is a little hard to turn but if you’re careful will work just fine.

You first want to get your grill hot, around 425º. Make sure once you have a hot grill that the grate is clean of any old grilling debris, brush the grill clean.

With a neutral oil, lightly oil and salt and pepper both sides of the salmon. You can of course, if your hesitant to directly cook the fish on the grill, use a quality fish grilling basket. Like the grill itself allow the basket to heat up before placing the fish in.

Just before cooking lightly brush the grill with vegetable oil using an old clean cloth (making sure it’s not a synthetic that will melt under heat) that has very little oil on it. Be very careful to watch for flare ups, if you have too much oil on the cloth it can drip and ignite a flareup and possibly ignite the cloth.

Place the salmon on the grill skin side down and allow it to cook for 4-6 minutes until the skin is starting to crisp and the fish comes easily off the grill.

I like to reoil the area where I’m going to place the fish after turning. Now flip and allow the fish to cook on the other side until done, another 4-6 minutes.

Serve with lemon and chives beurre blanc ( http://www.rantsravesandrecipes.com/lemon-and-chives-beurre-blanc ) for a great meal.

Here are a few itmes to help make this recipe:
Mr Bar B Q 06601X Deluxe Non-Stick Flexible Grilling Basket
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set

Like my review for the Beurre Blanc – delicious and make sure the salmon is “Scottish”.

Yum

Grilled Salmon with Chives Buerre Blanc

Ingredients

6 to 8ounce Salmon filet or steak
2 Tbs neutral oil to place on fish and grill

Instructions

heat grill to 425 and brush to clean all debris from grill. Lightly oil both sides of salmon and lightly salt and pepper. just before placing on grill lightly oil the grill being very careful to avoid flare ups. cook 4- 6 minutes skin side down first, until skin begins to crisp and fish is easily lifted from the grill. reoiol area where fish will be cooked on turn and turn fish and cook for 4-6 minutes until done.

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February 21, 2015February 22, 2015

Lemon and Chives Beurre Blanc

Lemon and Chives Beurre Blanc

I came up with the idea for this recipe originally for sea scallops that I pan sear, but it works well with any kind of fish. Beurre blanc in french translates to white butter, it’s a decadent rich butter sauce that is easy to prepare and goes great with a myriad of dishes.

Ingredients for Lemon and Chives Beurre Blanc

1 finely diced shallot
¼ cup white wine
¼ white wine or champagne vinegar
½ tsp salt and pepper
½ cup heavy cream or ½ & ½
12 – 16 Tbs butter cut into ½ -1 Tbs pieces
¼ cup (approximate) finely chopped fresh chives
3 Tbs fresh lemon juice

Directions for Lemon and Chives Beurre Blanc

In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.

Now add the cream and salt and pepper bring that up to a boil and reduce by half.

Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot. Since I’m adding the chives anyway I like the additional texture of the shalotts in the sauce. When all the butter is incorporated into the sauce, strain if you wish, then add the lemon juice and chives whisk gently and serve.

Here are a few items to help make this recipe:
Winco Stainless Steel Reinforced Bouillon Strainer, 8 inch — 1 each.
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid

A sweet, thick, rich butter sauce it doesn’t get any better than that, but it should have been “Scottish” salmon, maybe next time. Still 5 paws.

Yum

Lemon and Chive Beurre Blanc

Ingredients

1 finely diced shallot
¼ cup white wine
¼ white wine or champagne vinegar
½ tsp salt and pepper
½ cup heavy cream or ½ & ½
12 - 16 Tbs butter cut into ½ -1 Tbs pieces
¼ cup (approximate) finely chopped fresh chives
3 Tbs fresh lemon juice

Instructions

In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.
Now add the cream and salt and pepper bring that up to a boil and reduce by half.
Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot. Since I'm adding the chives anyway I like the additional texture of the shalotts in the sauce. When all the butter is incorporated into the sauce,strain if you wish, then add the lemon juice and chives whisk gently and serve.

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https://www.rantsravesandrecipes.com/lemon-and-chives-beurre-blanc/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.