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  SAUCE MAGAZINE
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Feb 11, 2016
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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

Make This: Cajun Pasta

Monday, February 8th, 2016

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St. Louisans find their inner Cajun each year at Mardi Gras, but we also have a strong Italian heritage. Combining these two culinary juggernauts is as simple as this dish. To a large skillet over medium heat, add 2 tablespoons olive oil, then saute 1 small chopped onion, 1 sliced green bell pepper, 1 sliced red bell pepper, 2 cloves minced garlic, 12 ounces thinly sliced andouille sausage and 2 tablespoons Cajun seasoning* until the onions become translucent, 3 to 4 minutes. Stir in 1 cup white wine and 2 tablespoons tomato paste, then cook until the sauce reduces by half, about 3 minutes. Add 1 pint heavy cream, bring to a low boil then turn down the heat to low and let the sauce reduce about 5 minutes. Meanwhile, prepare 1 pound farfalle or campanelle pasta according to package directions. Taste the sauce and adjust seasoning if needed, then remove from heat. Add the cooked pasta to the sauce and toss to coat. Serve topped with Parmesan cheese.

*To create your own version of Cajun seasoning “Bam!” combine ¼ cup smoked paprika, ¼ cup kosher salt, 2 tablespoons each freshly ground black pepper, ground white pepper, garlic powder, onion powder, 1 tablespoon each thyme, cayenne, brown sugar, and 1 teaspoon each turmeric, cumin, mace and celery salt.

-photo by Greg Rannells

Make This: Gin and Juice Scallops en Papillote

Friday, January 1st, 2016

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Is your mind on your money and your money on your mind? Cook with gin and juice, and you’re bound to feel like a rap star. Preheat the oven to 450 degrees. In a large bowl toss together 1 cup thinly sliced fennel, ½ cup thinly sliced leeks, ½ cup thinly sliced red onion, 1 cup baby spinach, 1 tablespoon plus 1 teaspoon olive oil, 1 tablespoon plus 1 teaspoon gin, the juice of 2 small oranges, and kosher salt and freshly ground black pepper to taste. Fold 4 15-by-15-inch squares of parchment paper in half and cut off the unfolded edges to make half-heart shapes. Unfold the hearts and divide the vegetables evenly on 1 side of each heart, leaving about a 1 ½-inch border, then top with 2 large sea scallops. Working from the end, tightly fold the edges to seal. Repeat with the remaining parchments. Bake on a sheet pan 13 minutes, then remove from the oven and let rest 2 to 3 minutes before serving.

 

– photo by Greg Rannells

Make This: Salmon with Red Curry Sauce

Tuesday, December 15th, 2015

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Skip carry-out curry. Velvety red curry sauce doesn’t require much at-home effort to earn its complex, rich flavor. Preheat the oven to 425 degrees. In a medium saucepan over medium heat, warm 1 tablespoon oil. Whisk in 1 to 1½ tablespoons red curry paste and cook 30 seconds, stirring constantly. Whisk in 1 14-ounce can coconut milk, 2 tablespoons brown sugar, 1 tablespoon fish sauce and the zest and juice of 1 lime. Increase the heat to high, bring to a boil, then reduce the heat to low and simmer 5 minutes. Remove from heat and set aside. Place 4 5-ounce salmon fillets skin-side down on a foil-lined baking sheet, then sprinkle with kosher salt and freshly ground black pepper to taste. Bake 8 to 12 minutes, until the salmon is still slightly pink in the center. Then, remove the skin by sliding a thin spatula between the skin and the flesh, and transfer each fillet to a plate. Top the salmon with curry sauce and serve alone or with jasmine rice.

-photo by Greg Rannells

Make This: Tropical Pancakes

Tuesday, October 27th, 2015

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Put down that breakfast bar. This tropical, gluten-free spin on the banana-based pancake fad proves there’s always time for a homemade, healthy morning nosh. In a medium-sized bowl, whisk 1 egg and 1 ripe banana until combined. Stir in 1 tablespoon shredded unsweetened coconut, ½ teaspoon pure vanilla extract, a pinch of baking powder and a pinch of kosher salt. In a skillet over medium heat, melt a pat of butter and spoon about 2 tablespoons batter per pancake into the pan. Cook until golden brown and flip carefully with a thin spatula, about 1 minute per side. Top with equal parts maple syrup and crushed pineapple and serve.

-photo by Greg Rannells  

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

Saturday, September 19th, 2015

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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

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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

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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

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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

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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

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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

 

 

 

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