Sams Original Sauce Recipes

SAMBAL SAUCE

Steps:

• Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

SSäM SAUCE

Steps:

• Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.

SSAM SAUCE

Steps:

• Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

UNCLE SAM'S MEATY SPAGHETTI SAUCE

Steps:

• (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
• Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
• Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
• Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
• Once done, combine all the ingredients cooked so far back in a large sauce pot.
• Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
• Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
• Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
• Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
• Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
• Stirring frequently, cook for about 3 hours.
• This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
• Serve over spaghetti, ravioli or use as your sauce in lasagna.

SAM'S ORIGINAL SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add the garlic during the last 3 minutes of cooking.n
• Transfer the onions and garlic to a bowl and set aside. Turn the heat up to medium high and add the beef cubes. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring.n
• Pour in the crushed tomatoes and return the onions and garlic to the pan. Mix in the parsley, basil, fennel, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.n

SAMMY'S SUPER PIZZA SAUCE

Steps:

• Combine all ingredients in a large sauce pan.
• Simmer over medium-low heat, stirring constantly for 5 minutes.
• Cover and reduce heat to low. Allow to simmer for 10 -15 more minutes.
• Stir once or twice durring simmer.
• Use on Pizza or as a dipping sauce for bread sticks.
• Store in a tightly sealed jar in the refrigerator for 2 weeks.
• *Fresh herbs may be substituted at (generally) twice the listed amount. We have experimentd with fresh herbs and have had inconsistent results, so we have stuck with dried.

SAM'S ORIGINAL SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add the garlic during the last 3 minutes of cooking.n
• Transfer the onions and garlic to a bowl and set aside. Turn the heat up to medium high and add the beef cubes. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring.n
• Pour in the crushed tomatoes and return the onions and garlic to the pan. Mix in the parsley, basil, fennel, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.n