Category Archives: Sauces

I love trying, making, succeeding, or even failing with sauces.

Delicious Home Made Alfredo Sauce

Homemade Alfredo sauce, delicious Alfredo Sauce, is it possible?

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I was staring at the fridge tonight, as I am sure all of us do, thinking WTF do I make tonight? I saw the cream cheese, glanced at the fridge door and saw the shredded Parmesan cheese, and oh yeah, there’s the butter. I thought to myself, “I THINK Alfredo Sauce is just butter and cheese right?! I got this.” But, I am not sure of quantities, as I never am. So a quick google search found me some simple recipes for Alfredo Sauce. Most don’t use cream cheese but most do have complaints of “blandness”.  I was pretty positive the cream cheese would bring the sauce to another level of ‘American’ haha! So I kept digging and found that AllRecipes.com had a very basic recipe using cream cheese. I will work from here to “wreck it” and it make it more Dewey’ized but for now all of you need to know is this a good base for a Alfredo recipe, albeit very Americanized. Simple, creamy, and flavorful. Try it out and let me know whatcha think.

Assuming you can handle the cooking of chicken, pasta, or whatever else you want to add to this, here ya go…

Delicious Homemade Alfredo Sauce

Serves 4
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Allergy Milk
Meal type Main Dish
Misc Child Friendly, Serve Hot
This is a basic Americanized recipe for Alfredo Sauce. The ingredient that is different in this over others is the cream cheese (instead of heavy cream). It helps keep the sauce simple yet not bland. To step this sauce up, throw some chopped garlic in the melted butter for couple minutes before you start adding other ingredients. Parsely can be added as well.

Ingredients

Step 1

  • 1/2 cup Butter (salted) (Cut up into 1/4)

Step 2

  • 8oz Cream Cheese (Dice into cubes for quick melting)
  • 2 teaspoons Garlic Powder
  • 2 cups Milk (Whatever fat level you want, you shouldn't need all the milk)

Step 3

  • 6oz Grated/Shredded Parmesan Cheese
  • 1/8 teaspoon Ground Black Pepper

Directions

Step 1
Step 1 In a medium NON-STICK saucepan melt the butter over medium heat. Use a whisk to get things moving along. (teflon coated whisk is nice so you don't damage your non-stick sauce pan)
Step 2
Step 2 Just as the butter is completely melted add your cream cheese and garlic powder. Stir with whisk until smooth. You can start adding milk SLOWLY, a little at a time. The milk's cool temp will cause your sauce's temp to dive if you put too much in too quick. Continually whisk/stir. You don't need to add all the milk.
Step 3
Step 3 Once the mixture is nice and smooth and a little looser than what an Alfredo sauce should be add your black pepper and Parmesan cheese. Now whisk and stir until your sauce is creamy and is at your desired consistency. The sauce will thicken quick. Use the milk to loosen it up if you feel it needs it. Again, using all 2 cups of the milk is not necessary. I used almost a cup and half of milk. You may find that if you make the sauce too early you'll need milk later to loosen it up as well. KEEP an eye on the heat and burning and be sure to turn it down once you are done.
Step 4 Once it is to your liking, put the heat on low and toss with the hot pasta. Add chicken or whatever else you want. I like to add chopped spinach to the hot pasta and mix the hot sauce and stir it all. The spinach will wilt but be at a perfect texture.

Note

To step this sauce up, throw some chopped garlic, and/or diced onions in the melted butter for couple minutes before you start adding other ingredients. For that matter, throw any spices you think would work great. Your imagination is your only limitation to flavor. Parsley can be added as well.

Maple Bourbon Bass Beer on Chicken Drumsticks

A good ole pal of mine goes up to Vermont at the end of the year to visit family. He always comes back with delicious yummy Pure Maple Syrup. This year I was thinking of making a bourbon sauce with the maple syrup he got me. Well, I am not gonna babble too much on this one (first post from my phone) so let’s get rolling, today’s menu, Maple Bourbon Bass Beer on Chicken Drumsticks.

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Here’s my bourbon and the delicious Maple Syrup.

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Throw all this in a pot on medium heat.
(2) 6-oz cans of tomato paste
(1) cup bourbon (if you like to drink it, you’ll like it in this)
(1) cup bass beer
(1) cup apple cider
(1) cup dark brown sugar
(2) cups of REAL Maple Syrup
(1/2) cup soy sauce
(1/4) cup molasses
(1/4) cup Worcestershire
(1/4) cup Frank’s Red Hot Sauce
(1/4) cup paprika
(1/4) cup garlic powder (waaaaay better with the real stuff. Use 5-6 cloves diced/chopped up instead of powder)
(1/4) onion powder (waaaaaay better with the real stuff. Use a whole yellow onion, diced up instead of powder).
(2) tsp Ground Cumin
(2) tbsp mustard
(1) tsp liquid smoke

Stew that sauce on medium heat until about half reduced. Maybe less. We are going to use it as a braising sauce so thickness isn’t a big deal. Don’t forget to stir!

I highly suggest replacing with ground spices with the real thing when you can. This mixture will end up “cakey” using all this onion and garlic powder. But it still works. I just didn’t have any onions when I got the bug up my butt (that’s gross, maybe hair up my, no no no, maybe, eh never mind) to make this sauce. I also suggest using (get one) an emulsifier. It is a dream on mixing your sauce and breaking down any garlic and onion bits that you used.

After stewing the sauce get your chicken ready. Or whatever meat you want to braise.

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Pour your sauce all over it. Trying to cover the chicken as best as you can but leave a little exposed. I brined my chicken in buttermilk, salt, and pepper for 24 hours. Cook at 250* for 1.5 hours.

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Once braised for 1-2 hours, put on a cookie sheet with some aluminum foil or whatever pan you got laying around and cook at 450*, heck 500* works too. This will crisp skin and caramelize sauce. If you cooked it good already, just go straight to the broiler and keep rotating  as the sauce caramelizes and skin crisps. Keep an eye on them though. The buttermilk brine will cause the skin to not crisp so easily and you’ll leave it under the broiler too long while you are sipping on your bourbon. If your chicken didn’t bring lots of sauce with it you can brush some left over sauce on the chicken while it is being crisped.

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I actually over cooked my chicken in this run. I was processing a deer. Making venison burger AND bologna and as such let this chicken run at 250* for a little over 3 hours. Oops. But the sauce saved it. Good stuff! Labor of love right?

Maple Bourbon Bass Beer BBQ Sauce

Prep time 15 hours
Cook time 1 hour
Total time 16 hours
Allergy Peanuts, Soy
Meal type Condiment
Misc Serve Cold, Serve Hot
Occasion Barbecue
Region American
This sauce does very well in flavor once caramelized onto meat. By itself, it won't impress you. Once sugars get some heat and get tacky, very good stuff.

Ingredients

  • 12oz Tomato Paste (2 6oz cans)
  • 1 cup Bourbon (Preferably the high end stuff)
  • 1 cup Bass Beer
  • 1 cup Apple Cider
  • 1 cup Dark Brown Sugar
  • 2 cups Maple Syrup (The real stuff)
  • 1/2 cup Soy Sauce
  • 1/4 cup Molasses
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Franks Red hot Sauce
  • 1/4 cup Paprika
  • 1/4 cup Garlic Powder (Preferably the real stuff, like 5-6 cloves of chopped garlic.)
  • 1/4 cup Onion Powder (Preferably the real stuff, like a whole yellow onion)
  • 2 teaspoons Ground Cumin
  • 2 tablespoons Mustard
  • 1 tablespoon Liquid smoke

Directions

Step 1 In large sauce pan over medium heat, whisk all indgredients together. Use an emulsifier to really get everything cut up and mixed well if you can. Bring to a simmer, then lower heat to just maintain a simmer. Cook until fairly thicken if you want a sauce or for braising, keep thin.

Blackened Trout (more like a blackened sauce)

Blackened is a strong statement in my opinion. Not just strong as in spicy, but I have an expectation when someone says something is blackened. So I cooked some trout tonight and it wasn’t what I’d call blackened. haha

Blackening should be where the food (typically fish) is drowned in melted butter and then dredged in a mixture of herbs and spices. Those can be all sorts of combo’s like thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The signature brown/black color of the crust is from a combination of browned milk solids from the butter and charred spices.

I am a huge fan of “charred” foods. I love them. Add spicy hot and I am almost always sold on it. Except that one time in Tijuana, at 2AM in the morning, yeh…whatever that was, it scared me. I think I ate it around 3AM though. Tequila does that to you. The good thing about Tequila is I don’t really remember what it tasted like.

Well, here at frankenspam.com, as you know, life is all about doing what the hell you want to do with your food. Life is too short to make it like some Cajun Chef says it should be made (although without a doubt it is so good though! LOL).

First things first, we need to use the bacon grease from the BLTs we had yesterday. Sliced some baby red potatoes and season with salt, pepper, and garlic powder.
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Let’s throw some broccoli in a skillet as well. I slice them long ways. Use EVOO and spice them same as potatoes or however your heart desires.

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Let’s make our blackening magic sauce. 1/2 tbsp of butter, 6 or 7 tbsp of sweet BBQ sauce (Use any BBQ sauce or one that you made (like this one)), 1/2 tbsp of apple cider, 1 tsp each of creole spices and cayenne powder. Simmer and stir.

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Large iron skillet preheated to 400* with some EVOO in it. Sauce up fish throw them in. In oven for 10 minutes, turn to broil and sauce them again. Under broil for a few minutes. Fish are down when they flake.
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8yr old son’s version.

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It was really good. Just like what is supposed to happen. Caramelized sugars and the milk solids getting sticky browned under the broiler. I might have over cooked it a tad. I like my fish to be a little wetter on the inside. BUT, you can’t mess this up. It’s trout, so the flavor is what you put on it. 😛 Cook on people!!

Posted from phone with BBQ sauce all over it.

frankenspam Coca Cola BBQ Sauce #14,583

Ready for the blender.

I say #14,583 times because I’ve made a sauce concoction from a coke pretty close to that many times. Coca Cola. Pop. Soda. Haven’t we had this discussion before? Oh yeh, Dr Pepper Cupcakes. HAHA, any hoot, we had a few people over for the 2014 Super Bowl. Yes that one. Denver Bronco’s versus Seattle Seahawks. Offense versus Defense. You’d think championship teams would have taken a few clues from watching the Ravens (defense) pummel Offence giants.

Eh, anyway, I made this sauce in two batches. One with no spice and one with some heat. I like hot foods. I like hot foods with flavor. I am not talking spicy with pain. Not even nipple pinching pain. Well, unless if that’s what it takes to…where was I? Making sauces are so fun to make. They are the root of frankenspam. I almost feel like a witch making a brew. Throwing what ever I want into it. OH…Frog’s tongue and eye of newt BBQ Sauce. Maybe next month, maybe next month.

These are cookies from the website “theartofthecookie.com”

Back to my Coca Cola Sauce dang it.

Simmering the Coca Cola
Sauted some red onions and garlic
Three of the 22 ingredients
Right before the blender. I forgot to take a post-blender picture. It thickens up perfectly. What’s best is those onions and garlic bits don’t sit at the bottom. The get blended nicely into the sauce.

frankenspam Coca Cola BBQ Sauce #14,583

Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Allergy Peanuts, Tree Nuts
Misc Child Friendly
Occasion Barbecue
Region American
A sweet and spicy BBQ Sauce made with Coca Cola or your favorite soda. Omit the spicy and go for just sweet. Nevertheless, this goes great on all meats, especially ribs and those who like nake pulled pork with sauce on top.

Ingredients

Step 1

  • 1 can Coke, Coca Cola, Pepsi (Whatever you want really. It is the)

Step 2

  • 1/4 Large Red Onion (Diced, small)
  • 4 cloves Garlic (Diced, small)
  • 1 tablespoon Butter
  • 1 teaspoon Almond Oil
  • 1 teaspoon Sunflower Seed Oil
  • 1 teaspoon Walnut Oil
  • 1 teaspoon EVOO (Extra Virgin Olive Oil)

Step 3

  • 1 teaspoon Mustard Seed
  • 1 pinch Ground Sage
  • 1 teaspoon Chili Powder

Step 4

  • 1/2 teaspoon Ground Thyme
  • 1 teaspoon Ground Paprika
  • 2 teaspoons Onion Powder
  • 1/2 teaspoon Coarse Ground Black Pepper
  • 1 teaspoon Garlic Powder
  • 1/2 pinch Ground Allspice (TINY pinch)
  • 1/2 pinch Ground Clove (TINY pinch)
  • 1 teaspoon Ground Celery Seed
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Worcestershire Sauce
  • 1/2 cup REAL PURE Maple Syrup (Don't cheap out, use the real stuff!!)
  • 1 teaspoon Cajun Seasoning
  • 1/4 teaspoon Salt (fine)
  • 1 tablespoon Butter
  • 2.5 cups Ketchup

Step 4 (Optional)

  • 1/2 tablespoon Red Pepper Flakes (If you are looking for some bite)
  • 1 teaspoon Cayenne Powder (If you are looking for some bite)
  • 2 tablespoons frankenspam Smoked Jalapenos (If you are looking for some bite)
  • 1 tablespoon Liquid Smoke (If your meat is already smoked, heavily, omit this.)

Directions

Step 1
Step 1 Throw Step 1, can of your favorite soda/coke into a sauce pan and get it to a simmer. You are looking for it to reduce about a third.
Step 2
Step 2 Dice up garlic and onions and get them sauteing in a separate pan, until golden brown. Use the butter and oils in Step 2 list.
Step 3
Step 3 Put the sage, chili powder, and mustard seeds into a spice grinder (or coffee bean grinder or a mortar and pestle) and grind together until one nice smooth powder mixture. Some "crushed" look is okay. But do your best to destroy those mustard seeds.
Step 4
Step 4 Once Soda has reduced by a third, add all the ingredients from Step 3 and 4. If you want it spicy don't forget to add the spicy ingredients. Mix well, very well. Let simmer for about 15 minutes. A top on your pan is a must. Stir often. Don't let sauce burn.
Step 5 Once simmered well, turn off and remove from heat. Remove sauce pan top. Let sauce cool and put in a blender and hit chop. 1, 2, 3 now go high speed until sauce thickens right up. This is to get those yummy onions and garlic blended into the sauce and get some air into it to thicken it.