PIERRE FRANEY'S TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, condiments
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Blend the tomatoes thoroughly, using a food processor or electric blender.
- Heat the oil in a saucepan and add the onions and garlic. Cook briefly, stirring. Add the tomatoes, salt and pepper and bring to a boil. Let simmer about 20 minutes.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 344 milligrams, Sugar 4 grams
PIERRE'S BARBECUE SAUCE
This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 2 1/2 to 3 cups
Number Of Ingredients 15
Steps:
- Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.
- Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
- Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning.
PIERRE FRANEY'S BARBECUE SAUCE
A simple and delicious accompaniment to almost any barbecued meat.
Provided by Pierre Franey
Categories easy, condiments
Time 5m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a saucepan. Blend well, bring to a boil and remove from heat.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 1466 milligrams, Sugar 45 grams, TransFat 0 grams
PIERRE'S BARBECUE SAUCE
This sauce was created by chef Pierre Schaedelin.
Yield makes 2 1/2 to 3 cups
Number Of Ingredients 15
Steps:
- Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.
- Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
- Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning. The sauce can be refrigerated in an airtight container up to 3 days.
FAVORITE MUSTARD VINAIGRETTE FROM PIERRE FRANEY
Make and share this Favorite Mustard Vinaigrette from Pierre Franey recipe from Food.com.
Provided by sugarpea
Categories Salad Dressings
Time 5m
Yield 3/4 cup salad dressing, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and whisk until emulsified.
Nutrition Facts : Calories 80.1, Fat 9, SaturatedFat 1.2, Sodium 0.3
RON SCHER'S BARBECUE SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, condiments
Time 25m
Yield About three cups
Number Of Ingredients 14
Steps:
- Combine all the ingredients, except the butter, in a saucepan. Bring to a boil and let simmer for 20 minutes. The sauce should have the consistency of ketchup.
- Strain the sauce through a sieve, using a plastic spatula to push the solids through. Swirl in the butter.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 519 milligrams, Sugar 11 grams, TransFat 0 grams
BARBECUE SAUCE WITH HONEY
Provided by Pierre Franey
Categories easy, condiments, side dish
Time 45m
Yield 5 cups
Number Of Ingredients 19
Steps:
- Heat the oil in a saucepan and add the onions. Cook, stirring, until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. This sauce is good for any barbecued meat and keeps very well refrigerated.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 385 milligrams, Sugar 14 grams
BETTY TALMADGE'S COUNTRY BARBECUE SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories condiments, dips and spreads, side dish
Time 5m
Yield About four cups
Number Of Ingredients 12
Steps:
- Combine all of the ingredients in a saucepan and bring to the boil, stirring. Use to baste chicken as it cooks over hot charcoal. Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.
- Serve any unused sauce on the side.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 453 milligrams, Sugar 27 grams, TransFat 0 grams
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