Sauce Recipes

I'll post a new one in a week

Here is my recipe for a ginger glaze for grilled chicken

Ingredients:

1 clove garlic, smashed

1 inch of ginger, grated

3 tbsp soy sauce (kikkoman or gtfo)

2 tbsp rice wine vinegar

1 tbsp sesame oil

2 tbsp clover honey

1 dash cayenne

1 tbsp cillantro, chopped (optional but let's be real)

Prep:

1. mix ingredients, add warm water by the teaspoon until desired consistency is reached (you're looking for something that coats a spoon but isn't thick like honey)

2. pour over boneless, skinless chicken thighs in large ziploc bag

3. refrigerate for 3-8 hours

4. throw that shit on a charcoal grill over direct heat for 2 min per side brushing on whatever leftover marinade is in the bag

5. serve with rice or salad

6. fap

Question: Can we post non-sauce recipes in here?

Rougail Saucisse

French Creole style sausage recipe

You need:

Original fresh bratwurst (comes in a pack of 6, not beer or cheese flavored please omfg, just normal)

Roma tomatoes (red as you can and about 15 per packet of sausage)

One big red onion

Garlic (2 cloves)

Thyme (enough to sprinkle over the whole mixture twice)

Butter beans: 1-2 cans

Rice (minute rice is fine if you don't feel like doing it the normal way)

Step one: stew pot, put water into it up to the second knuckle on your index finger (about 2 inches). Boil the water

Step 2a: put in sausage whole. Wait until the outside skin is white-ish (das racist!)

Step 2b: while water is boiling and sausage is boiling, cut up tomatoes and onions and garlic

Step 3: remove sausage, let them cool enough so that you can cut them into bite size pieces without burning the shit out of your hands. Pour out all but a VERY thin layer of water from the stew pot. Put the cut sausage back in on medium-high heat

Step 4: once the sausages are browned and the thin layer of water is mostly gone, add 2/3s of the onions. Sautee until translucent. Add 2/3s of the garlic, sautee for a minute or so (don't let it burn). Add thyme and tomatoes. Stir. Reduce heat to medium, or medium low (depending on how much time you have to let it cook. Higher the heat, the faster it gets done. The longer the better). Let that cook while you do the next part.

Step 5: in a sauce pan, sautee the rest of the onions until they are translucent, add garlic do same as step 4. Next add mostly-strained butter beans (should have a little bit of liquid). Add thyme. Cover and stir occasionally over medium-low heat. May need to reduce this if the sausage is taking too long

Step 6: stir the sausage mixture occasionally, try to get chunked tomatoes broken down and a good bit of the water from the tomatoes boiled off.

Step 7: make some rice while the sausage finishes up

Step 8: serve like so: rice, beans on top, sausage mixture in to of beans.

Enjoy.

1. Go to store.
2. Put Panda Express Kung Pao sauce in basket.
3. Pay cashier.
4. Let sit for 5 minutes.

Read to serve.

Where's my sauce at?