HARLEM SAUCE
This is an excellent marinade and basting sauce for chicken, either on the grill or baked in the oven. I have perfected this over the years since I first happened upon a slightly different recipe from the US South - versions of the same are popular in the New York area, hence the name "Harlem Sauce". It's good soul food! I'd love to know what you think of my version, and what your own tweaks are to this, if any.
Provided by Michael Mc
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pot, gently melt butter and olive oil over medium heat.
- Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
- Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
- Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
- Turn down heat to Medium and cook for 5 minutes, stirring often.
- Take sauce pot off heat and let cool for 1 hour.
- Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
- Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
- Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.
UPDATED HARLEM COCKTAIL
Traditionally, the Harlem cocktail does not include lemon juice. I've added it to this updated version because the additional acidity mellows the sweetness imparted by the drink's other components. If you've got an extraction juicer, fresh pineapple juice makes this drink especially bright and lively - but canned juice will work fine. I like to finish the drink with a couple dashes of Angostura bitters, but consider them optional - to your taste.
Provided by Rosie Schaap
Number Of Ingredients 7
Steps:
- Chill a cocktail glass. Fill a shaker with ice, and add gin, maraschino liqueur, pineapple juice and lemon juice. Shake vigorously, and strain into chilled glass.
- Add a couple of dashes of bitters.
- Garnish with the pineapple wedge and brandied cherry.
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
RAO'S MEATBALLS WITH MARINARA SAUCE
This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.
Provided by Adam Nagourney
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
- Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
- Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams
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