Cherry Sauce

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients
4 cups (552 g) sweet cherries (fresh or frozen), pitted*
1/4 to 1/3 cups (60 ml) water
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sugar

Instructions

1. In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
2. Place over medium heat and whisk constantly until the mixture starts to thicken.
3. Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
4. Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

To accompany cheesecake.

Chilli Sauce for Chicken Rice

Ingredients:
5 finger-length red chilli de-seeded
2 chilli padi (bird's eye chili) no need to de-seed, for the heat; omit or adjust to taste
8 cloves garlic peeled
3 slices ginger
2 Tbsp chicken stock
1-2 tsp chicken seasoning powder optional; handy when the chicken stock is not rich enough; to taste
1/8 tsp salt to taste
1/2 tbsp rice vinegar
2 tsp sugar to taste
juice from 2 limes

Method:

1. In a food processor, blend everything to a smooth paste. Season to taste with sugar, salt or chicken seasoning powder, if needed. 

Keeps for about a week in the fridge.

Alfredo Sauce

Ingredients:

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Method:

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Restaurant Style Salsa

Ingredients:

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel
¼ cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, sliced
½ teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Ground Cumin
½ cup Cilantro
Juice from one lime

Method:

1. In a blender of food processor combine whole tomatoes, rotel, onion, garlic, jalapeno, sugar, salt, cumin, cilantro, and lime. Pulse or blend until desired consistency.
2. Refrigerate for about an hour before serving and serve with tortilla chips.

*This makes a big batch. It filled my entire blender. If you want less, half the recipe.

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Chimichurri

Ingredients:

1½ cups fresh parsley leaves, 

½ cup cilantro leaves, 

1 tablespoon fresh oregano leaves, 

3 garlic cloves, 

1 teaspoon red-chile flakes, 

2 tablespoons red-wine vinegar, 

3 tablespoons neutral oil, 

salt and pepper

3 tablespoons olive oil

Method:

1. In a food processor, combine all ingredients except olive oil. 
2. Process until combined, then stir in olive oil by hand. 
3. Taste, adjust the seasoning and use immediately.

Tomato Sauce

Ingredients:

1 chopped onion

1 chopped red bell pepper

2 Tbsp neutral oil

1 Tbsp chopped garlic

1 Tbsp tomato paste

one 28-ounce can whole tomatoes (roughly chopped, with their juice)

⅓ cup brown sugar

¼ cup cider vinegar

½ tsp ground mustard

⅛ tsp each ground allspice, ground cloves, cayenne and cinnamon 

1 bay leaf

salt and pepper

Method:

1. In a large pot over medium heat, sauté onion and red bell pepper in oil until soft, 8 to 10 minutes. 
2. Add garlic and tomato paste, and stir until the paste darkens a bit, 2 or 3 minutes. 
3. Add chopped tomatoes, brown sugar, cider vinegar, mustard, allspice, cloves, cayenne and cinnamon, a bay leaf, salt and pepper. 
4. Bring to a boil, then simmer, stirring occasionally, until thickened, about an hour. 
5. Let cool for a few minutes, then purée in a blender until completely smooth. (For supersmooth ketchup, pass it through a fine-mesh strainer.) 
6. Taste, adjust the seasoning and store in the fridge for up to 3 weeks.

Cocktail Sauce

Ingredients:

1 cup chili sauce (ketchup-based sauce, such as Heinz)
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
8 dashes hot pepper sauce
Kosher salt

Method:

1. Whisk first 4 ingredients together in a small bowl to blend. Season to taste with salt. DO AHEAD: 
2. Cover and chill.

Cocktail sauce can be made 5 days ahead. 

Simple Tomato Sauce

Ingredients:

2 cloves garlic, lightly crushed
1/4 cup extra-virgin olive oil
Two cans (28 ounces each) diced tomatoes, with their juice
Kosher or fine sea salt
5 large fresh basil leaves, shredded or torn

Method:

1. Warm the garlic in the olive oil in a large saucepan placed over medium heat. Use a wooden spoon to press down on the garlic to release its flavor and then swirl the pan to infuse the oil. 
2. After about 2 minutes, when the garlic begins to sizzle and release its fragrance but before it starts to brown, carefully pour in the tomatoes (the oil will spatter) and stir to coat with the oil. 
3. Season with 1 tsp salt, raise the heat to medium-high, and bring the tomatoes to a simmer. 
4. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes. 
5. Remove from the heat and stir in the basil. Taste and adjust the seasoning with salt, if you like. 

Simplify: The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 5 cups

Shrimp Cocktail Sauce

Ingredients:

1 cup ketchup
1 -2 tablespoon horseradish (to your taste)
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 dash pepper

Method:

1. Mix all ingredients and chill.
2. When ready to serve dip shrimp and enjoy.

Miami Mustard Sauce

Ingredients:
1 Tbsp dry mustard
2 Tbsp dry white wine
1 cup mayonnaise
¼ cup heavy cream
1 dash hot sauce

Method:

1. In a small bowl, combine dry mustard and white wine. Let stand for 30 minutes.
2. Add remaining ingredients. Whisk until smooth.
3. Cover and refrigerate until used.

Serve as a sauce for crab claws, shrimp or lobster.

Alternate Recipe
Ingredients:
3½ tsp dry English-style mustard (Colemans is preferred)
1 cup mayonnaise
2 tsp worcestershire sauce
1 tsp A-1 Steak Sauce
1/8 tsp salt
2 Tbsp light cream

Method:

1. Mix all ingredients except cream together.
2. Beat slowly with electric mixer.
3. Gradually, beating constantly, add the cream.
4. Beat at slow speed until it thickens to desired consistency.
5. Chill.

Use on any seafood.