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  SAUCE MAGAZINE
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Jul 29, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Make This

31 Days of Salad: Shrimp & Citrus Salad

Thursday, January 2nd, 2014

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The last bottle of Champagne is empty; the last Christmas cookie is devoured. It’s a new year, and we’re helping you keep those healthy resolutions. We’ll post a fabulous seasonal from around town or a salad recipe to make at home every day through January. Start 2014 off right with this Shrimp & Citrus Salad, featured in our January issue. 

 

Banish the winter blahs with this bright pink and green salad. In a large bowl, whisk together the juice of 1 lime, ¼ cup chopped cilantro, 3 tablespoons olive oil, 1 teaspoon agave and 1 teaspoon minced shallot. Supreme 1 pink grapefruit by peeling and removing the pith with a sharp knife, and then slicing between the membranes. Add the grapefruit sections to the bowl. Gently toss with 1 head torn Boston lettuce and 1 chopped avocado. Heat 2 tablespoons olive oil over medium heat. Sprinkle 8 peeled, deveined shrimp with a little salt and chile powder and saute until cooked through, about 2 to 3 minutes per side. Remove, toss with the salad and serve.

-Photo by Greg Rannells

In This Issue: Make This – Cranberry-Fig Chutney

Sunday, November 3rd, 2013

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This Thanksgiving, instead of making straight cranberry sauce or (gah!) prying a jellied version out of a tin can while trying to keep the jiggly log intact, up your game with cranberry-fig chutney. To a large saucepan, add 1 12-ounce bag fresh cranberries, 1½ cups sugar, 1 orange (peeled, chopped and seeded), ¾ cup chopped dried figs, ¼ cup finely chopped onion, 1½ tablespoons finely chopped fresh ginger, ½ teaspoon kosher salt and ½ teaspoon ground cinnamon. Heat on medium-low until the sugar dissolves, then increase the heat and boil for 10 minutes, until the cranberries pop. Serve at room temperature.

-Photo by Elizabeth Jochun

 
 

In This Issue: Make This

Sunday, October 27th, 2013

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Pasta is the ultimate comfort food, and you can make it in just a few short minutes, especially when it’s sauce-less orecchiette. Get this simple, quick recipe here.

-photo by Carmen Troesser

In This Issue: Make This

Sunday, September 22nd, 2013

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This is the sandwich we wait all year to make. It may be just a basic open-faced tomato sandwich, but right now, it’s everything. Toast one slice of Miller’s Five Grain bread from Companion and slather it with a layer of high-quality mayonnaise. Pile it with slices of the season’s most colorful tomatoes, like Green Zebras, Cherokee Purples and grape-sized Sungolds, sweet reminders that tomatoes are, indeed, a fruit. Sprinkle it with crunchy Maldon sea salt flakes and freshly cracked black pepper. Before you take a bite, give thanks to the tomato gods, er, farmers.

Click here for more on how to make this wonderfully simple sandwich.

-Photo by Greg Rannells

 

 

Make This: Barbecue cryo-pickled onions

Wednesday, June 12th, 2013

 

Ideas in Food authors Aki Kamozawa and Alex Talbot have superb pickling and freezing ideas. Michael Natkin goes a step further in his cookbook, Herbivoracious, by combining the two methods into what he dubs “cryo-pickling”: freezing and thawing food in pickling liquid, a technique that results in a more concentrated flavor. Natkin gives his cryo-pickled onions a jolt of Japanese flavor. But being that it’s grilling season, we’re using his freeze-and-thaw trick to beef up a bulb destined for a burger. To make barbecue cryo-pickled onions: Combine 1/3 cup of vinegar and 2 teaspoons of your favorite barbecue rub in a bowl. (For a dash of local flavor, use Vernon’s BBQ rib or beef rub. $5: 6 oz., available at Vernon’s BBQ.) Thinly slice half of a medium-size yellow onion. Place the onions in a freezer bag and pour the seasoned vinegar over them. Seal the bag, removing as much air as possible. Shake the bag a bit to make sure the onions are covered in vinegar. Freeze for at least 12 hours, thaw in the refrigerator, then pile them high on a burger fresh off the coals.

- Photo by Greg Rannells

 

Make This: Lu Lu Seafood and Dim Sum’s Singapore Noodles

Tuesday, May 14th, 2013

Singapore Noodles
Courtesy of Lu Lu Seafood and Dim Sum
Serves 2

1 lb. baby shrimp, peeled, deveined, rinsed and drained
1 boneless skinless chicken breast, cut into ¼-inch strips
2 Tbsp. thin soy sauce
¼ cup white wine
1 Tbsp. cornstarch
½ tsp. ground white pepper
Canola oil
1 Tbsp. freshly minced ginger
½ cup scallions, cut into 1-inch strips
1 Tbsp. minced garlic
½ lb. bean sprouts
1 red bell pepper, de-stemmed, de-seeded and julienned
1 onion, peeled and julienned
Salt and freshly ground black pepper to taste
2 eggs, lightly beaten
1 lb. thin rice noodles, soaked in cold water for 2 hours and drained
2 Tbsp. Madras curry powder

• Place the shrimp and chicken in a medium-size bowl. Add the soy sauce, white wine, cornstarch and white pepper and stir to coat. Let marinate in the refrigerator for 20 minutes.
• Place a wok over medium-high heat and coat with canola oil. When the oil is hot, add the ginger, scallions and garlic, and stir-fry for 30 seconds.
• Add the shrimp and chicken (with their marinade) to the oil, and stir-fry quickly for 30 seconds to 1 minute. Remove the shrimp and chicken from the wok and set aside.
• Add the bean sprouts, bell pepper and onion to the hot wok. Season to taste with salt and pepper, and stir-fry for 1 minute. Remove from the wok and set aside.
• Wipe the wok clean and coat well with a new layer of canola oil. When the oil is smoking hot, add the eggs and rotate the pan so as to quickly spread the egg into a pancake shape. While the egg is still partially fluid, add the rice noodles to the wok.
• Stir and fold the noodles and egg into small pieces, so they are uniformly dispersed. Continue to stir to keep the noodles from sticking to the pan.
• Add the curry powder. When the noodles are steaming hot, add the shrimp, chicken and vegetables back into the wok, and stir until everything is steaming hot.
• Serve immediately.

Lu Lu Seafood and Dim Sum, 8224 Olive Blvd., U City, 314.997.3108, luluseafood.com

— photo by Carmen Troesser

Make This: Lemon Curd

Monday, May 13th, 2013

Anyone can whip up a pint (plus a bit to spare) of this tart pantry perk, but it takes some serious willpower not to grab a spoon and eat the entire silky spread straight from the pan. Spread it on toast, scones, biscuits, pancakes, crepes or French toast, stir it into plain yogurt, or use it to spike your morning parfait.

Get the recipe for Lemon Curd, here.

— photo by Greg Rannells

Make This: Rotisserie Chicken Pot Pie

Friday, March 22nd, 2013



Chicken pot pie doesn’t have to be an all-day affair. The secret to a bowl of creamy comfort in less than an hour: frozen puff pastry and a rotisserie chicken from the market. Find the quick and easy recipe for Rotisserie Chicken Pot Pie here.

Had no idea what that grocery store rotisserie chicken could do? Click here to find another reason to fall in love with this secret ingredient.

— photo by Jonathan Gayman

Late-Night Snacking: Shakshuka

Monday, March 18th, 2013



So you’ve danced the night away, and you’re hungry. Before you ruin a week’s worth of diet and exercise in a pepperoni-pizza binge, feast on shakshuka (shahk-SHOO-kah), a popular eggy Israeli dinner and the world’s most perfect drunk food. It’s fabulously fun to say, doesn’t require precise measuring and hits the spot when you’re craving some savory sustenance after a long, martini-laden night out. Traditional recipes call for sauteed chiles, but a teaspoon of Sriracha does the job with no extra effort. You can also simplify the entire dish by substituting jarred pasta sauce for the tomatoes and spices. Sober enough to really cook? Add chiles, diced red peppers, capers, olives or spinach. No matter how you prepare it, shakshuka is so good for you, you’ll have no regrets in the morning.

Get the recipe for shakshuka here.

Boozy Bonus: One skillet and one bowl means you won’t be cursing a sink full of dishes in the morning. Because who are you kidding? Clean up is so not happening tonight.


Shake This: The Royale’s Subcontinental

Friday, March 15th, 2013



We love drinking Guinness on St. Patrick’s Day just as much as you do, but sometimes a cocktail is also a must. To keep with the spirit of the shamrock-shaded holiday, we recommend The Royale Food & Spirits‘ Subcontinental. Find the recipe here.

Don’t feel like making it? Start your holiday early and find a spot on The Royale’s patio this afternoon.

— photo by Geoff Cardin

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