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29 January, 2018

White, Blond, Brown Roux

White, Blond, Brown Roux
Posted in : Cookbook, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History Forget corn starch and other thickening agents, roux is the tried and try best way to thicken sauces, avoiding any of that “chalky” flavor. Here’s how to make all three varieties. Print Recipe White, Blond, Brown Roux A Roux (pronounced “ROO” as in rooster) is the basis for most stews and
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27 January, 2018

Scorching Hot Chicken Wings

Scorching Hot Chicken Wings
Posted in : Appetizers, Cookbook, Poultry, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History: Here’s my favorite chicken wings scorching hot. Consume at your own peril! Print Recipe Scorching Hot Chicken Wings Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Appetizer Cuisine American Equipment Basting Brush, Broiler Pan, Measuring Spoons, Medium
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24 January, 2018

Chili Con Queso

Chili Con Queso
Posted in : Appetizers, Cookbook, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History: On a cold Colorado winter night, there’s nothing quite like some piping hot cheese dip with chips and bread. Here’s my favorite ? Print Recipe Chili Con Queso Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Appetizer, Side
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24 January, 2018

Lars’s Scorching Hot Sauce

Lars’s Scorching Hot Sauce
Posted in : Cookbook, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History: What can I say, I love hot sauce with heat that builds to a crescendo few can handle. This variation took years to perfect. Quite by accident, during one of my creations, I needed it to be a little thinner, happened to be doing some Tequila shots with friends at the time, poured
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23 January, 2018

Steakhouse White Sauce

Steakhouse White Sauce
Posted in : Cookbook, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History: Steak sauces are traditionally dark brown. The one exception for steaks is Bearnaise sauce, a variation of Hollandaise. Regardless of your tastes for steak sauce, IMHO, there’s something very appealing about a robust tasting white sauce for steaks. So … I set about creating a white steak sauce to die for. I’m getting
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23 January, 2018

Catalina French Dressing

Catalina French Dressing
Posted in : Cookbook, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History: One of my favorite dressings and so versatile as a marinade too. Print Recipe Catalina French Dressing Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Cuisine American Equipment Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Storage Container, Whisk Cost Cheap Skill
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23 January, 2018

Secret Hamburger Sauce

Secret Hamburger Sauce
Posted in : Cookbook, Sauces Stocks Marinades on by : ChefLars
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In my life long quest for the tastiest hamburger, after years of trial and error, here’s the secret sauce that “make it happen”! Print Recipe Secret Hamburger Sauce Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Side Dish Cuisine American Equipment
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22 January, 2018

Creamy Parmesan Peppercorn Dip and Dressing

Creamy Parmesan Peppercorn Dip and Dressing
Posted in : Cookbook, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History: This is my “go to” creamy dressing for any kind of cobb or club style salad i.e. chicken, ham, bacon, cheese, egg, veggies, mixed greens, etc. Print Recipe Creamy Parmesan Peppercorn Dip and Dressing This is your basic creamy dressing. Without anything else, you could mix mayonnaise, sour cream in equal
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26 January, 2017

Coconut Curry Sauce

Coconut Curry Sauce
Posted in : Cookbook, Sauces Stocks Marinades on by : ChefLars
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A Little Personal History: I do enjoy many Indian dishes, especially those with curry. Here’s my favorite Indian coconut curry sauce. Print Recipe Coconut Curry Sauce Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of
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