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Oct 08, 2015
Intelligent Content For The Food Fascinated
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Make This

Eat This: Jalapeno Sausage Pizza at Peel Wood Fired Pizza and Brewery

Saturday, September 19th, 2015



We love a classic Margherita as much as the next pizza aficionado, but sometimes we need a pie unabashedly piled high with toppings. The Jalapeno Sausage Pizza at Peel Wood Fired Pizza and Brewery sees a hand-tossed crust smeared with Parmesan cream sauce followed by cheddar-jalapeno sausage, bacon and dollops of smoked mozzarella crowned with the sweet heat of bread-and-butter jalapenos. It’s a multicultural, all-American slice of gooey, fiery, meaty bliss.

-photo by Carmen Troesser

Make This: 3-Minute Honey-Almond Cake

Saturday, September 19th, 2015



Sometimes, it’s all you can do to throw stuff in a cup and nuke it. Make someone’s day a touch sweeter in minutes with this mug cake. Whisk together 4 tablespoons flour, 2 teaspoons sugar, ¼ teaspoon baking powder, 3 tablespoons milk, 1 tablespoon honey, 2 teaspoons vegetable oil and ½ teaspoon almond extract in a coffee mug. Gently fold in 1 tablespoon sliced almonds and 1 additional teaspoon honey. Microwave 1 minute. If still wet, microwave 15 more seconds. Serve warm.

-photo by Greg Rannells

Make This: Shrimp Saganaki

Monday, August 17th, 2015




This traditional Greek dish can serve as an appetizer or light meal. The briny feta and olives are a perfect complement to the tomato-laden shrimp and best of all, there’s only one pan to clean. Start by heating ¼ cup olive oil in a large skillet over high heat. When the oil begins to shimmer, add 1 cup thinly sliced shallots and saute 2 to 3 minutes. Add 1 pound peeled, deveined, butterflied shrimp, 2 cups halved cherry tomatoes and ½ cup pitted, coarsely chopped kalamata olives. Reduce heat to medium, stir, cover and cook 2 to 3 minutes. Remove from heat, stir in 1/3 cup chopped fresh dill, 4 ounces feta cheese and a squeeze of lemon juice. Serve with crusty bread or atop couscous.

-Photo by Greg Rannells

Make This: Beef Kebabs

Sunday, July 19th, 2015



This cookery love story is as old as time: Fire marries meat, and everyone celebrates. To make beef kebabs, begin by soaking 6 bamboo skewers in water. Meanwhile, prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high. In a bowl, make a rub by combining ¼ cup ground coffee, ¼ cup Dutch-processed cocoa powder, 2 tablespoons chipotle chili powder, 2 tablespoons brown sugar, 2 tablespoons kosher salt, 1 tablespoon cumin, 1 teaspoon cinnamon and 1 teaspoon freshly ground black pepper. Cut a 2-pound tri-tip steak into 1½-inch cubes and liberally distribute the rub over the meat, coating all sides. Thread 3 to 4 cubes of meat on each skewer. Grill the kebabs 3 minutes per side. Remove from heat and tent loosely with foil 15 minutes before serving.

-photo by Sherrie Castellano 

Make This: Grilled Halloumi

Sunday, June 14th, 2015



We love halloumi for its tangy, salty flavor, but the magic happens when this semi-firm Greek cheese meets a bit of heat. Whether grilled or pan-seared, halloumi holds its own against high temps, the crust turning golden brown and the interior becoming soft and chewy. Get to know one of the most grill-worthy cheeses. Cut 8 ounces halloumi cheese into ½-inch cubes. Pat dry with a paper towel. Place 2 tablespoons olive oil in a heavy skillet over medium-high heat. When the oil is hot, add the cheese and sear until browned on both sides and soft on the inside, about 2 minutes per side. Transfer to a paper towel-lined plate and let cool.  

Halloumi takes well to the grill, too. Prepare a charcoal grill for medium-hot, direct heat or heat a gas grill to medium-high. Oil the grate, cut the cheese into ½-inch slabs instead of cubes, and grill until the bottom has a crispy brown crust with grill marks. Flip and repeat on the other side. For a tasty appetizer, toss grilled halloumi with diced red onion and watermelon and garnish with fresh mint.

-photo Sherrie Castellano 

Make This: Peas and Pancetta with Tortellini

Tuesday, May 26th, 2015



Peas and pancetta are a timeless Italian combination. Here, the duo gets a dash of French flavor that’s nothing less than magnifique. Prepare 1 pound cheese tortellini according to package instructions. Set aside. Meanwhile, in a large skillet over medium heat, cook ½ cup diced pancetta until crispy, about 4 minutes. Add 1 thinly sliced small shallot and saute 1 minute. Add ¼ cup fresh orange juice and 1 tablespoon orange zest. Raise the heat to medium-high, add 2 cups fresh peas and simmer until tender, about 3 minutes. Remove from heat, stir in 2 tablespoons chopped fresh tarragon, 2 tablespoons chopped fresh mint and 1½ tablespoons butter. Season with salt, if desired. Toss with the tortellini and serve immediately.


-photo by Sherrie Castellano




Make This: Fried Bolgona Sandwich

Sunday, March 22nd, 2015



A fried bologna sandwich is not highfalutin food, but every now and again, it’ll cure what ails you. In a nonstick skillet over medium-high heat, brown an onion sandwich bun, cut sides down, 2 minutes. Remove the bun and set aside. Cut four ¼-inch slits at the edges of a ¼-inch-thick slice of bologna to prevent it from curling while frying. Over medium-high heat, warm 1 tablespoon canola oil in the skillet. Cook the bologna until the bottom is nicely browned, then flip and cook 1 minute more. Remove and set aside. Crack an egg into the skillet and season to taste with freshly ground black pepper. Fry the egg 1 minute, flip and cook to desired doneness (we like a runny yolk). In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon sweet pickle relish, 1 teaspoon stone-ground mustard and ¼ teaspoon freshly grated horseradish. Spread the mayo mixture on the toasted bun. Place the cooked bologna on top, followed by the fried egg. Top with the bun and serve immediately.


-photo by Carmen Troesser

Make This: Chocolate Meringue Cups

Sunday, February 8th, 2015



Float on cloud nine this Valentine’s Day with light, airy meringues. In a blender, beat 4 egg whites with 1/8 teaspoon cream of tartar and a pinch of salt on high speed 1 minute, until soft peaks form. Mix in 1 cup superfine sugar, 1 tablespoon at a time. Stop the mixer and sift ¼ cup natural cocoa* over the meringue, then beat on low-medium speed until combined. Add 1 teaspoon each white vinegar and vanilla extract, and beat on high speed 1 minute, until the meringue is glossy. Drop the meringue by the heaping tablespoonful onto a parchment-lined baking sheet. Using a spoon, make an indent in the center of each meringue. Bake 2 hours at 225 degrees. Let cool completely on the baking sheet. Blend 1 cup heavy whipping cream on high, 2 to 3 minutes, until soft peaks form. Add ½ cup mascarpone cheese, 2 tablespoons superfine sugar and ½ cup whole raspberries and mix 30 seconds on high speed. Spoon 2 tablespoons whipped cream in each meringue cup and top with diced kiwi.

*Only use natural, non-alkalized cocoa (such as Hershey’s, Nestle or Scharffen Berger) for the meringue. The alkali in Dutch-processed cocoa will turn the meringue to liquid.

Make This: Miso Soup

Sunday, January 4th, 2015



And Zen there was soup. This healthy miso soup is so quick and easy to make, you’ll barely have time to do a sun salutation and chant “om” before it’s time to eat. Soak 2 tablespoons wakame* seaweed in 1 cup cold water. Meanwhile, whisk ¼ cup red or white miso paste with 1 cup hot (not boiling) water and set aside. In a medium saucepan, boil 4 cups water. Steep 3 bags instant dashi 3 minutes, then remove and discard dashi bags. Add ½ cup frozen, shelled edamame and cook over medium-high 3 minutes. Stir in 8 medium, raw peeled and deveined shrimp and ½ cup firm tofu cut into ½-inch cubes. Drain the wakame, squeezing to remove excess water, and add to the pot. Remove the pot from heat and stir in the miso mixture. Divide among 4 bowls and garnish with sliced scallions and toasted sesame seeds.

*Wakame, miso paste and instant dashi bags available at Global Foods Market.
-photo by Greg Rannells

Make This: Fruit and Nut Clusters

Monday, December 22nd, 2014



A last-minute invite to a holiday party shouldn’t stop you in your tracks. You can whip together two dozen heavenly, chocolaty nuggets in less time than it takes Santa to get from New York to California. In a medium bowl, mix together 1/3 cup toasted pecans, 1/3 cup macadamia nuts, 1/3 cup dried cranberries and 1 tablespoon freshly grated orange zest. Place 1 cup semisweet chocolate chips in a glass bowl and microwave on high 2 minutes, stirring every 30 seconds. Pour the melted chocolate over the fruit and nut mixture and stir until coated. Drop by the tablespoonful onto cookie sheets lined with parchment paper. Place 1/2 cup white chocolate chips in a separate glass bowl and microwave on high 1 minute, stirring after 30 seconds. Use a fork to drizzle the melted white chocolate over the clusters. Refrigerate 30 minutes or freeze 10 minutes, until chocolate is set.


-photo by Greg Rannells

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