1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute. 2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil. 3. Mix in the flour. Stir well & often until it becomes a paste-like mixture. 4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken. 5. Add water to the desired consistency. 6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp (Recipe under Seafood)
1 c. Pina Colada mix
¼ c. water
2 tbsp crushed pineapple (drained)
1 tbsp + 1 tsp sweetened coconut flakes
3 tbsp + 1 tsp powdered sugar
1½ tsp corn starch
3 tsp cold water
Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by lunchbox-20
Servings 8
½ c. butter
2 c. heavy cream
½ c. chopped fresh parsley
2 cloves crushed garlic
3 c. grated parmesan
Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
