To make the bordelaise sauce, in a 3-quart saucepan
minute before serving with Bordelaise Sauce.
Bordelaise Sauce:
Heat the oil
First prepare the Bordelaise Sauce and keep it warm while cooking the pasta.
Cook the spaghetti in the water and olive oil or about 7 to 8 minutes or until al dente.
Drain the spaghetti well and toss it with the sauce.
Add the cheese and black pepper and serve at once.
Cook shallots in red wine until reduced to 1/4 the original quantity.
Add 1 cup of bordelaise sauce and mix gently for 10 minutes.
Have ready a beef marrow bone which the butcher has split so that the marrow can be removed easily.
Cut the marrow in small dices; poach it in boiling salted water for 1 or 2 minutes and drain.
Just before serving, add 2 tablespoons of this beef marrow and 1/2 teaspoon chopped parsley.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
bed of couscous. Spoon Bordelaise Sauce over chops and garnish with
Serve warm.
Bread Pudding Sauce Recipe.
Mix everything together and
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Spoon 1/2 cup enchilada sauce into a greased 13\" x
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the
br>My Note: Double the recipe because its going to go
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
eef broth, wine, and Worcestershire sauce; season with the bay leaf
or 2 hours.
Prepare sauce by melting margarine in a
Marinara Sauce: Combine onion, chicken broth, garlic,
his mixture).
When the sauce is piping hot, and the