Mutha Sauce Recipes

MUTHA SAUCE

Steps:

• Pour oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden.
• Add garlic and cook for 1 more minute. Dump in everything else except the Liquid Smoke.
• Bring to a boil, then lower the heat so the sauce simmers, 10 minutes.
• Swirl in Liquid Smoke and let the sauce cool.
• Pour into a container, cover, and store in refrigerator til ready to use.
• Variation: Hot BBQ Sauce.
• Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along witht he onions and pepers. Also add 1/2 tsp cayenne pepper along witht the other ingredients for extra punch.

DINOSAUR BBQ MUTHA SAUCE

Steps:

• Pour the oil into a large saucepan over medium-high heat.
• After oil has heated, add the onions, green peppers, and jalapenos and stir.
• Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
• Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
• Bring to a boil, then lower the heat so the sauce simmers.
• Simmer for 10 minutes.
• Turn off heat, add the Liquid Smoke and let the sauce cool.
• Pour it into a container, cover, and store in the fridge until ready to use.

MUTHA HEFFER SANDWICH (MEATLOAF SANDWICH)

Steps:

• For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
• Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
• Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
• Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
• For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
• For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
• For the fried onion straws: Heat a deep-fryer to 375 degrees F.
• Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
• Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
• Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
• For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.

MUTHA SAUCE

Steps:

• Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.
• Variation: Hot BBQ Sauce
• Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

HOT AS A MUTHA PASTA

Steps:

• In a food processor, combine the peppers, onions, shallots and olive oil and blend until smooth. Pour the mixture into a saucepan and reduce the sauce over low heat for 15 to 25 minutes. Then bring a large pot of lightly salted water to a boil. Mix in the spaghetti and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Garnish with Parmesan, sliced habanero peppers and a whole habanero on top!
• Cook's Note: Add more habanero peppers for a hotter sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MUTHA SAUCE

Steps:

• In a large saucepan over medium heat, add the oil. Add the onions, and peppers and give them a stir. Season with salt and pepper and cook until soft and golden. Add the garlic, and cook for 1 minute more. Add 1 dcup of water and all other ingredients. Bring to a boil, then lower the heat to a simmer. Simmer for 10 minutes and let sauce cool. Pour into a container, cover and store until ready to use