Sexy Sauce Recipes

"SEXY" SAUCE

Steps:

• Whisk all ingredients together, bring to boil in medium saucepan, and simmer 45 minutes until thick and reduced to about 1 cup of sauce.

SEXY BARBECUE SAUCE

Steps:

• Melt butter in a small saucepan over medium-low heat.
• Add garlic and sauté for a minute or two, until garlic is softened and aromatic, you can skip the mincing and go for garlic powder if you want to, but that is just a cheater's way out.
• Add water and turn heat up to medium.
• Swirl mixture or stir until integrated fairly well.
• Add Chili sauce, Worcestershire sauce, brown sugar, chili flakes, and whatever other spices that turn you on.
• Stir to combine.
• Heat over medium or medium-high heat until sauce is thick and bubbly.
• Serve over grilled chicken, veggies, etc.
• Note: if using for a marinade, allow to cool completely first.

SEXY SURF AND TURF

Steps:

• Drizzle some EVOO over the steaks to coat them lightly. Get a nonstick skillet screaming hot and add the meat. Cook for 3 minutes on each side for medium rare, 4 for medium to medium well. Transfer the steaks to a platter and pull the pan off the heat to cool for a minute.
• Pat the scallops completely dry. Drizzle some EVOO over the scallops and season them with salt and pepper. Get a skillet screaming hot and cook the scallops for 2 to 3 minutes on each side, until they are well caramelized.
• Bring 2 inches of water to a boil in a clean medium skillet for the asparagus.
• Return the pan you cooked the meat in to the stove over medium heat and add 1 tablespoon of EVOO, once around the pan. Add the shallots and garlic and cook for 2 minutes. Add the sweet vermouth and cook until reduced by half, 30 seconds or so. Add the butter to the pan and swirl to incorporate to finish the sauce.
• Add the asparagus to the boiling water. Cook for 2 to 3 minutes, or until just tender and bright green. Remove to a plate and dress the asparagus with the lemon juice, a drizzle of EVOO, and salt and pepper.
• Place each tenderloin steak on a plate and drizzle the Manhattan sauce over the top. Arrange 2 scallops on top of each steak and garnish with the chives. Serve the asparagus spears alongside.
• Your scallops may still have the adductor muscle-a thin, tough strip that attaches the animal to its shell-intact. If so, nick it off with your fingers.