Meal/Course - Sauce/Marinade/Rub
From one of my far-flung writers, Linda Lynton, this recipe is a basic
sauce from northern India and Nepal. She noted: “Although this specific
recipe was given to me by a Patna housewife, some peasants originating
from a remote Himalayan village in Central Nepal and housewives from an
equally remote village in North Bihar gave us the same recipe.” Use it
as a topping for chicken, fish, or vegetables.
The U.S.A. has become one of the world's largest producers of hot sauces
and the flagship of the hot sauce fleet is Tabasco®, which is exported
all over the world from Avery Island, Louisiana. Because the chiles in
mash form are not aged in oak barrels for three years, this recipe will
be only a rough approximation of the famous McIlhenny product. You will
have to grow your own tabascos or substitute dried ones that have been
rehydrated. Other small, hot, fresh red chiles can also be substituted
for the tabascos. Note: This recipe requires advance preparation.
Although paprika is more often used in stews than sauces, this sauce was
designed as a condiment for fish. Traditionally, it is served over fried
fillets of river fish.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Here is the way sauce is made for the famous American Royal cook-off in
Kansas City–or at least this is my take on the subject. It is truly a
finishing sauce and should not be used as a marinade or a basting sauce
as it might burn. Of course, spread it liberally over ribs just off the
grill and serve plenty on the side
Although most commercial salsas and picante sauces are made from similar
ingredients, their flavors differ because of spices, cooking techniques,
and the proportion of ingredients. Perhaps this home-cooked version
outdoes the original of the best-selling American salsa--you tell me. It
is important to use only Mexican oregano, as Mediterranean oregano will
make this taste like a pasta sauce.
This recipe appeared in the article "Mike's Carolina-style Pulled Pork in Mustard" on the Burn! Blog. Read the entire story here.
Use this sauce with the Caroline-esque Pulled Pork recipe here.
Here is a typical Madagascar-style sauce that was served at the
Restaurant L'Exotic in Montreal. The sauce accompanied most of the
entrees at L'Exotic and it also can be added to soups or stews to spice
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