Stir Fry Sauce

2 cloves garlic, minced

1 tbsp fresh ginger, chopped fine

1 tsp sesame oil

2 tbsp rice vinegar

1/4 cup soy sauce

1/4 cup chicken broth, vegetable broth or water

1 tbsp sriracha

2 tbsp sugar

1 tbsp cornstarch

1. Combine all ingredients in a small bowl and mix well.

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through.

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve.

from Sam the Cooking Guy

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Remoulade Sauce (for crab cakes)

1/2 cup mayonnaise
2 tsp Dijon mustard
2 tsp sweet relish
1/2 teaspoon Worcestershire sauce
1 tsp chili sauce
1/2 tsp minced garlic
1/2 tsp paprika
1/4 tsp Creole seasoning
Couple dashes of hot sauce
Squeeze of lemon

1. Put all ingredients in a bowl and whisk together until well combined.

2. The remoulade can be served immediately with crab cakes, and is even better if refrigerated for a couple of hours to allow flavors to marry. Keep refrigerated.

Makes approximately 2/3 cup sauce.

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Cranberry Sauce

1 (12oz) bag fresh cranberries
2 large oranges
1 cup pure maple syrup

1. Rinse the cranberries under cold water. Zest the oranges.

2. Add the cranberries and zest to a medium saucepan. Squeeze the juice from both oranges into the saucepan. Add the maple syrup and stir it all together.

3. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, until it’s nice and thick. If the sauce still seems a little thin, just simmer longer until it’s the right consistency.

4. Transfer the sauce to a dish and cover. Refrigerate for at least 2 hours. Can be made up to 2 days in advance. Store in the fridge.

Makes approximately 3 cups.

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Maple Balsamic Dressing

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup pure maple syrup
1.5 tbsp Dijon mustard
salt and pepper to taste

Combine all ingredients in a jar with a tight fitting lid, shake, and serve atop your favorite salad. Store any remaining dressing in the refrigerator for up to a week.

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Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts, hazelnuts or walnuts
3-4 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1 tbsp lemon juice or juice from 1/2 a lemon

1. Combine the basil in with the nuts, pulse a few times in a food processor. (If you are using walnuts or hazelnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and lemon juice, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

3. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Note: If freezing, do not add the cheese until you've thawed it to use as the cheese does not freeze well.

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Tartar Sauce

1/2 cup mayonnaise
2 tsp sweet relish
1 tbsp lemon juice
1/2 tsp finely chopped fresh dill
splash of pickle juice
dash of cayenne pepper

1. Mix all ingredients together until well blended.

Makes approximately 1/2 cup sauce.

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Simple Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 tsp dark brown sugar, optional
1 tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

1. Beat the vinegar in a bowl with the brown sugar, garlic, salt and pepper until sugar and salt dissolves.

2. Beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

3. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Makes 1 cup.

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