Valeries Special Sauce Recipes

NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE

Steps:

• Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
• Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
• Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
• Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
• Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
• Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

PESTO

Steps:

• Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
• Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).

SPECIAL BURGER SAUCE

Steps:

• Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.

CLASSIC DOUBLE CHEESEBURGERS WITH SPECIAL SAUCE

Steps:

• For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside.
• For the double cheeseburgers: Prepare a grill for cooking over medium-high heat.
• Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more.
• Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.

VALERIE'S SPECIAL SAUCE

Steps:

• Blend together the mayonnaise, ranch dressing, horseradish, Worcestershire sauce, and garlic powder in a bowl. Refrigerate until ready to serve.

VALERIE'S SUNDAY GRAVY (MEAT SAUCE)

Steps:

• TO MAKE THE MEATBALLS:.
• Mix all ingredients together.
• Form into meatballs.
• Heat Canola oil in fry pan at medium.
• Fry meatballs on all sides. Do not overcook as you will continue to cook meatballs in sauce.
• Remove and set aside on some paper towels to absorb some of the fat.
• TO MAKE THE SAUCE:.
• Heat 2-Tbsp oil in large heavy pot over medium heat. Brown pork chops on both sides. This should take about 10-15 minutes.
• Remove from pan.
• Add sausages, brown on all sides and remove from pan.
• Drain most of fat from pot.
• Add garlic and cook for about 2-minutes. Do not burn !
• Add tomatoes with their juices to the pot (I put the tomatoes first in a blender and pulse about three times to break up the tomatoes).
• Add water, salt and pepper to taste.
• Add pork, sausages and basil and bring sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2-hours.
• After 2 hours, add the meatballs and cook for 30 minutes or so.
• Serve with pasta of choice.

VALERIE'S SPECIAL SAUCE

Steps:

• Blend together the mayonnaise, ranch dressing, horseradish, Worcestershire sauce, and garlic powder in a bowl. Refrigerate until ready to serve.n

VALERIE'S SPECIAL SAUCE

Steps:

• Blend together the mayonnaise, ranch dressing, horseradish, Worcestershire sauce, and garlic powder in a bowl. Refrigerate until ready to serve.n

VALERIE'S SPECIAL SAUCE

Steps:

• Blend together the mayonnaise, ranch dressing, horseradish, Worcestershire sauce, and garlic powder in a bowl. Refrigerate until ready to serve.n

VALERIE'S SPECIAL SAUCE

Steps:

• Blend together the mayonnaise, ranch dressing, horseradish, Worcestershire sauce, and garlic powder in a bowl. Refrigerate until ready to serve.