Paprika Aïoli

Posted by Cooking with Sierra in Sauces and Dressings and tagged with Aïoli, best sauces, cloves garlic, cooking with sierra, extra virgin olive oil, food, fresh lemon, fresh lemon juice, garlic, juice, lemon, lemon juice, martin, mayonnaise, oil, olive oil, paprika, paprika Aïoli, paprika sauce, place garlic, recipe compliments, salt and pepper, sauce, saucepan, sauces, sierra, sierra a. martin, sierra martin, smoke paprika, Smoked Paprika Aïoli, tsp lemon juice, vegetarian August 21, 2012

Ingredients:

4 large cloves garlic, unpeeled
2/3 cup mayonnaise
1 tbsp. extra-virgin olive oil
1 tsp. smoked paprika
1 tsp. lemon juice
salt and pepper to taste

Directions:

Place garlic in a small saucepan, add cold water to cover by at least 1/2 inch and bring to a boil over high heat. Once the water is boiling, drain and repeat the process once more. Rinse the garlic with cold water and peel and mince the cloves.
In a bowl, whisk the poached garlic with the olive oil, mayonnaise, smoked paprika and lemon juice until smooth. Add more lemon juice and the salt and pepper to taste. Enjoy!

**Tip from the Chef: Try this sauce with Asparagus Fries!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

No-Cook Tomato Sauce

Posted by Cooking with Sierra in Sauces and Dressings and tagged with basil, basil leaves, best tomato sauce, crush red pepper, crushed red pepper, dinner, easy pasta sauce, easy tomato sauce, extra virgin olive oil, food, fresh basil, fresh basil leaves, no cook pasta sauce, no cook tomato sauce, no cooking, oil, olive oil, Pasta Sauce, pepper, recipe compliments, red pepper, ripe tomatoes, salt, salt and pepper, salt and pepper to taste, thyme, tomaotes, tomato sauce, vegan pasta sauce, vegetarian, vegetarian pasta sauce, virgin olive oil July 19, 2012

Ingredients:

2 lb. ripe tomatoes, cored and diced
1/2 extra-virgin olive oil
1/2 cup fresh basil leaves, roughly chopped
1 tbsp. fresh thyme, roughly chopped
1 tsp. minced garlic
1 tsp. salt, additional to taste
1/4 tsp. black pepper, additional to taste
1/4 tsp. crushed red pepper

Directions:

Combine all ingredients in a large bowl, mix well. Let sauce sit for anywhere from 30 minutes to 3 hours. Serve over pasta. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Poppy Seed-Citrus Vinaigrette

Posted by Cooking with Sierra in Sauces and Dressings and tagged with best dressings, canola, canola oil, citrus vinaigrette, dressing, dressings, executive chef, food, grapefruit, grapefruit juice, grapefruits, healthy, healthy living, healthy vinaigrettes, honey, juices, kosher salt, lime, lime juice, limes, low-fat mayonnaise, mayonnaise, oil, Orange, orange juice, oranges, pepper, poppy seed, poppy seed dressing, poppy seed vinaigrette, poppy seed-citrus vinaigrette, poppy seeds, recipe compliments, salad, salt, salt and pepper, sat, sierra, summer salads, summertime, summertime salad, summertime salads, tsp dijon mustard, vegetarian, vinaigrette July 17, 2012

Ingredients:

3 tbsp. lime juice
3 tbsp. orange juice
2 tbsp. grapefruit juice
1 tsp. Dijon mustard
1 tsp. mayonnaise
1 tsp. honey
1/3 cup canola oil, plus 1 tbsp.
1 1/2 tsp. poppy seeds

salt and pepper to taste

Directions:

Whisk the juices of the lime, orange and grapefruit with the mayonnaise, mustard and honey. Slowly whisk in the oil until creamy. Stir in poppy seeds and season with salt and pepper.
Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Smoky Orange Vinaigrette

Posted by Cooking with Sierra in Sauces and Dressings and tagged with best dressings, best recipes 2012, best summer dressings, best summer recipes, best vinaigrettes, cup rice vinegar, dressing, extra virgin olive oil, healthiest dressings, healthy, healthy living, healthy recipes, healthy salad, healthy salads, honey, kosher, marmalade, minced parsley, minced shallot, oil, olive oil, Orange, orange marmalade, orange vinaigrette, paprika, parsley, pepper, recipe compliments, rice vinegar, salt, shallot, smoked paprika, smoky orange vinaigrette, tbsp parsley, vegetarian, vinaigrette, vinaigrette dressing, vinegar, water July 17, 2012

Ingredients:

1/4 cup rice vinegar
2 1/2 tbsp. orange marmalade
1 tsp. honey
1 tbsp. water
1/2 tsp. smoked paprika
1/4 cup extra-virgin olive oil
1/2 shallot, minced
1 tbsp. parsley, minced
salt and pepper to taste

Directions:

Whisk vinegar, orange marmalade, honey, water, paprika and shallot together in a medium-sized bowl. Slowly whisk in oil and stir in parsley. Season with salt and pepper.

**Tip from the Chef: This vinaigrette is best over meat — such as pork or steak!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Russian Dressing

Posted by Cooking with Sierra in Sauces and Dressings and tagged with ancho chile, ancho chile powder, ancho chiles, ancho powder, best dressings, boiling water, chile, chile powder, cornichons, dinner, dressing, extra virgin olive oil, food, greek yogurt, healthiest dressings, healthy, healthy living, healthy recipes, healthy salad, kosher salt, low calorie dressings, minced onion, minced red onion, minced tarragon, nonfat greek yogurt, oil, olive oil, onion, pepper, plain nonfat greek yogurt, recipe compliments, red onion, red vinegar, red wine vinegar, russian dressing, salad, salt, soaking liquid, sun dried tomatoes, sun-dried tomato, tarragon, tomato, tomatoes, vegetarian, vinegar, virgin olive oil, wine vinegar July 17, 2012

Ingredients:

4 halves sun-dried tomatoes
3/4 cup plain Greek yogurt
2 tsp. red wine vinegar
1/2 tsp. ancho chile powder
1 tbsp. extra-virgin olive oil
3 cornichons, chopped finely
2 tsp. tarragon, minced
2 tbsp. red onion, minced
salt and pepper to taste

Directions

Cover sun-dried tomatoes with boiling water in a medium bowl for 20 minutes. Drain tomatoes, reserving 2 tbsp. of the liquid.
Puree the yogurt, tomatoes and reserved liquid in a food processor with the oil, ancho chile powder and vinegar. Transfer dressing to a medium sized bowl. Stir in cornichons, onion and tarragon. Season with salt and pepper. Enjoy!

**Tip from the Chef: In addition to salads, try this dressing over fish!**dressing

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Creamy Garlic Vinaigrette

Posted by Cooking with Sierra in Sauces and Dressings and tagged with best dressings, best vinaigrettes, caesar dressing, caesar salad, canola oil, classic dressings, creamy dressing, creamy garlic, creamy garlic vinaigrette, creamy vinaigrette, dijon, dijon mustard, dressing, dressings, extra virgin olive oil, garlic, garlic cloves, garlic dressing, honey, low fat dressing, mayonnaise, mustard, oil, olive oil, place garlic, recipe compliments, roasted garlic, sauces, tabasco, tsp dijon mustard, vegetarian, vinaigrette, vinegar, water, white wine vinegar, wine vinegar, worcestershire, worcestershire sauce July 17, 2012

Ingredients:

15 unpeeled garlic cloves
1 tbsp. extra-virgin olive oil
1/4 cup white vinegar
2 tbsp. water
2 tsp. Dijon mustard
1 tsp. mayonnaise
1 tsp. honey
1/4 tsp. Worcestershire sauce
1/8 tsp. Tabasco
1/3 cup canola oil
salt and pepper, to taste

Directions:

Preheat oven to 375°F. Set the garlic cloves on foil and drizzle with the olive oil. Wrap up and roast for 30 minutes.
Remove and peel off the skin from the garlic. Place garlic in a blender and puree with vinegar, mayonnaise, water, honey, Worcestershire, mustard and Tabasco. Slowly add in the canola oil until smooth. Season with salt and pepper. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Beurre Blanc Basilic

Posted by Cooking with Sierra in Sauces and Dressings and tagged with basil sauce, Beurre Blanc Basilic, butter sauce, butter sauce with basil, butter sauces, dinner, dressing, dressings, dry white wine, fish recipe, fish sauce, food, fresh basil, moderate heat, Pasta Sauce, recipe compliments, salt and pepper, sauce, sauces, shallots, sweet basil, sweet butter, turnover dressing, turnover sauce, vegetarian, vegetarian sauce, white sauce, wine sauce July 9, 2012

Ingredients:

4 tbsp. finely chopped shallots
1/4 cup dry white wine
1/2 lb. soft sweet butter
1/2 cup fresh basil leaves
salt and pepper to taste

Directions:

Combine shallots and wine in a saucepan and bring to a boil. Cook over moderate heat, stirring constantly until wine is reduced to 2 tablespoons.
Add butter gradually, stirring constantly, until all butter is incorporated.
Once all butter has been added, stir in salt and pepper to taste and sweet basil. Enjoy!

**Tip from the chef: Enjoy with “Pithiviers de la Mer“, pasta or over your favorite fish!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Clam and Corn Chowder Sauce

Posted by Cooking with Sierra in Sauces and Dressings and tagged with bay leaf, butter, celery, Clam and Corn Chowder Sauce, clam sauce, corn sauces, dinner, dry white wine, food, heavy cream, littleneck clams, potatoes, sauce, sauce for fish, shallots, Soup, sprig thyme, summer sauce, thyme, to taste, unsalted butter, white wine, yukon gold, yukon gold potatoes July 3, 2012

Ingredients:

4 dozen littleneck clams, scrubbed
1/2 cup dry white wine
1 tbsp.unsalted butter
2 shallots, thinly sliced
1 stalk celery, thinly sliced
2 Yukon gold potatoes
2 cups fresh corn kernels, plus scrapings from cobs
1 sprig thyme
1 cup heavy cream
ground pepper, to taste

Directions:

Put clams and wine in a large saucepan and cooking over medium heat for 6-8 minutes, until clams open up. Transfer clams to a bowl, discarding any which haven’t opened, and strain liquid into a small bowl. Discard grit and sand.
Melt the butter in a large saucepan over medium heat. Add shallots and celery and cook for about 4 minutes, until softened. Cut the potatoes into 3/4-inch chunks and add to the pan along with the corn kernels and scrapings, bay leaf and thyme. Add reserved cooking liquid with cream to the vegetable mixture and stir. Cover and reduce heat to medium-low, and simmer until potatoes are tender, about 25 minutes.
Arrange the clams on top; cover and continue cooking for about 5 minutes. Remove from the heat and season with pepper.

**Tip from the Chef: This Clam and Corn Chowder sauce is great served under your favorite fish!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Homemade Barbecue Sauce

Posted by Cooking with Sierra in Sauces and Dressings and tagged with 4th of july barbecue, 4th of july recipes, apple cider vinegar, barbecue sauce, bbq, bbq sauce, brown sugar, cup apple cider, dinner, food, freshly ground black pepper, holiday barbeque, molasses, onion, paprika, pork spare ribs, tomato paste, vegetable oil June 26, 2012

Ingredients:

2 tbsp. vegetable oil
1 (about 2/3 cup) small onion, finely diced
3 cups water
1 cup (2- 6 oz cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 tsp. cayenne pepper
1/4 tsp. smoked paprika
1 tsp. salt
1 tsp. freshly ground black pepper

Directions:

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Greek Vinaigrette Dressing

Posted by Cooking with Sierra in Sauces and Dressings and tagged with cup feta cheese, dressing, dressings, extra virgin olive oil, feta cheese, food, greek dressing, greek dressings, greek vinaigrette, lemon juice, oregano, recipe compliments, salad dressing, Salad Dressings, salt, shallot, vegetarian, vinaigrette June 18, 2012

Ingredients:

1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 tsp. dried oregano
1 tsp. salt
freshly ground pepper
1 1/2 cups extra-virgin olive oil

Directions:

Put the shallot into the bowl of a food processor and pulse until well chopped.
Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine.
With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside. Yield 2 cups.
Use in Greek Salad with Saganaki.

Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

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Cooking with Sierra

Cooking is like Love. It should be entered into with abandon or not at all. -Harriet Van Horne

Category Archives: Sauces and Dressings

Paprika Aïoli

No-Cook Tomato Sauce

Poppy Seed-Citrus Vinaigrette

Smoky Orange Vinaigrette

Russian Dressing

Creamy Garlic Vinaigrette

Beurre Blanc Basilic

Clam and Corn Chowder Sauce

Homemade Barbecue Sauce

Greek Vinaigrette Dressing

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