Sriracha Sauce

Dave DeWitt Recipes Leave a Comment

A table condiment similar to ketchup–but much more pungent–sriracha sauce is named after a seaside town in Thailand. Increasingly popular, this sauce is found on the tables of Thai and Vietnamese restaurants all over North America. Fresh red chiles are the key to the flavor of this recipe.

Ingredients

  • 1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles, stems removed
  • 2 1/2 cups rice vinegar (or substitute white distilled vinegar)
  • 1/4 cup sugar
  • 1 tablespoon salt

Instructions

Remove the stems from the chiles. Place the chiles and vinegar in a saucepan and heat to boiling. Turn off the heat and add the sugar and salt and stir until dissolved. Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency. Add additional rice vinegar if the mixture is too thick. Allow the mixture to steep for several hours, place in glass containers, and refrigerate. The consistency should be slightly thinner than ketchup.

Optional: Strain the sauce through a sieve and discard the solids for a smooth, seedless consistency.

Nam Prik (Pepper Water Sauce)

Dave DeWitt Recipes Leave a Comment

This is the typical Thai chile sauce that is found in many forms–served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.

Ingredients

  • 2 cloves garlic, sliced
  • 3 fresh, small Thai chiles, or substitute fresh piquins or chiltepins, stems removed, minced with the seeds (or more to taste)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup prepared nam pla fish sauce (available in the ethnic sections of some grocery stores, or in Asian markets)
  • 2 cilantro leaves, chopped

Instructions

Combine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.

Malaysian Prok Satay w/ Fiery Peanut Sauce

Dave DeWitt Recipes Leave a Comment

Satay are a popular street food in Indonesia, and all of Malaysia, where they are made out of lamb, beef, or chicken. Basically these are small cubes of meat that are marinated in a spicy sauce and grilled over charcoal. They make great appetizers for any party, especially for one held outdoors. The peanut sauce is also good by itself, served with crisp, fresh vegetables.

Ingredients

Lamb:

  • 1 ½ pounds boneless lamb, cut in 1-inch cubes

  • Marinade:

  • 2 tablespoons dry sherry

  • 2 tablespoons soy sauce

  • 2 tablespoons minced ginger

  • 1 tablespoon brown sugar

  • 1 tablespoon peanut oil

  • 1 tablespoon crushed red chiles, such as piquin

  • Peanut Sauce:

  • 2 tablespoons crushed dried red New Mexico chile

  • 1 cup peanut butter

  • 1 tablespoon soy sauce

  • 1 tablespoon peanut oil

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons ground coriander

  • 1 ½ teaspoon grated ginger

  • ½ cup chicken broth

  • Garnish: Thinly sliced green onions, including the green tops

  • 8 to 10 wooden or metal skewers

Instructions

To make the marinade, combine all the ingredients in a saucepan and bring to a simmer. Simmer the sauce for 5 minutes stirring constantly, remove and allow to cool.

Combine the pork and marinade in a non-reactive bowl or large plastic bag. Marinate for 2 hours at room temperature or overnight in the refrigerator. 

Prepare the sauce by combining all the ingredients, except the broth in a bowl. Thin the sauce with the broth, adding additional broth if needed. Allow to sit at room temperature for an hour to blend the flavors. If using wooden skewers, soak in water for ½ hour.

Remove the pork cubes from the marinade and thread 4 to 5 pieces on each of the skewers.

Cook the satays on a gas or charcoal grill or under the broiler until browned and done to taste.

To serve, arrange the satays on a platter. Garnish the sauce with the chopped onions and serve with the satays.

 

Roast pork with Adobo Sauce

Dave DeWitt Recipes Leave a Comment

Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.

Ingredients

  • 6 pasilla chiles, stems and seeds removed
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons vinegar
  • 1 cup beer
  • 1 3-pound pork roast

Instructions

Simmer the chiles in the chicken broth for 5 minutes, or until they are soft.

Sauté the onion and garlic in the oil, add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the sauce in a blender and puree until smooth.

Make deep gashes in the roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight.

Preheat the oven to 425°F., place the pork on a rack on the middle shelf, and immediately reduce the heat to 350°F. Cook the meat for 30 to 45 minutes per pound or until the internal temperature reaches 185 degrees. Baste frequently with the sauce. Place foil over the top of the roast if it starts getting too brown.

Shredded Chicken Flautas w/ Spicy Avocado Sauce

Dave DeWitt Recipes Leave a Comment

Flautas (flaow-tahs) or “flutes” are rolled and fried tortillas similar to taquitos but 2 tortillas are rolled together to form a long flute and often served with a avocado sauce. The following is a recipe from a small restaurant located near the hospital in Juarez, Mexico–one of my favorites! This is a great way to use up any left-over chicken you may have on hand.

Ingredients

For the Avocado Sauce:

  • 1 7-ounce can tomatillos, drained

  • 2 avocados, pitted and peeled

  • 3 to 4 serrano chiles, stems removed, chopped

  • 2 tablespoons chopped onion

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoon lime juice

  • 1/4 teaspoon garlic powder

  • Salt to taste

For the Flautas:

  • 1 tablespoon vegetable oil

  • 1 medium onion, chopped

  • 3 cloves garlic, chopped

  • 2 cups shredded chicken

  • 1/4 cup fresh cilantro or 1/4 teaspoon ground cumin

  • 1 cup grated Monterey Jack cheese

  • 12 corn tortillas

  • Oil for deep frying

Instructions

For the Sauce:

Place all the ingredients in a blender or food processor and puree until smooth. Allow the sauce to sit at room temperature for an hour to blend the flavors.

For the Flautas:

In a heavy skillet, heat the oil and saute the onion and garlic until soft. Remove from the heat and toss with the chicken and cilantro.

Pour the oil to a depth of a couple inches and heat to 375 degrees. Dip the tortillas, one at a time, in the oil for 5 seconds to soften. Remove and drain on paper towels.

Overlap two of the tortillas (cover ½ of one with the other) and place a couple of tablespoons of the filling, sprinkle with cheese, roll as tightly as possible and secure with toothpicks.

Fry the flautas, 2 or 3, at a time until crisp and browned, about 1 minute. Drain and remove the toothpicks.

To serve, arrange the flautas on a platter, drizzle some of the avocado sauce over the top and serve the remaining on the side for dipping.