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Fab Finger Discount: Sauce Drape Safety Pin Tee

FabSugar — Wed, 01 Jul 2009 03:50:22 -0700

T-shirts have been staples for ages and will continue to be for years to come. That's why it's important to adorn them with unique details to avoid boredom. This Sauce Drape Safety Pin Tee ($40, originally $65), which also comes in gray and white, is a good place to start. From afar, it looks like a regular oversize shirt, but zoom in and spot the sweet safety pin detail. You can wear it off the shoulder for a flirty feel or on for a casual vibe. Whether you decide to buy it or create your own DIY version, let this be your inspiration.

Name That Dish!

YumSugar — Tue, 18 Nov 2008 16:15:56 -0800

Some people hate it, and others may stress over it, but I love this flavorful sauce on virtually everything in my Thanksgiving meal. Do you know what it's called?

Definition: Ponzu

YumSugar — Mon, 06 Oct 2008 15:00:22 -0700

Ponzu
A citrus-based dressing or dipping sauce that is common in Japanese food. Thin in consistency and brown in color, this substance is made by boiling mirin, rice vinegar, fish flakes, and seaweed over heat. The liquid is then strained and mixed with yuzu juice. Ponzu has a tart flavor and is used as a dressing for grilled meats and as a dip for vegetables and sashimi, among other things.

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Taste Test: La Famiglia DelGrosso Pasta Sauce

YumSugar — Wed, 24 Sep 2008 09:00:00 -0700

Since it's easy to prepare and so versatile, I cook pasta at least once a week. Lately, I've been experimenting with various sauces and pasta shapes to see how the factors make a difference in taste, so I gave La Famiglia DelGrosso a try.

I sampled three of eight different sauces, all of which have kitschy titles named after family members. My boyfriend thought Aunt Mary Ann's Sunday Marinara was "light on flavor," but I preferred it to its competitors. A Trader Joe's pomodoro sauce tasted sickly sweet in comparison. Uncle Joe's Vodka Celebration was my favorite of the bunch: the texture was creamy, but the sauce wasn't as light in color as most commercial vodka sauces, which often are too heavy on cream.

The sauce possessed a strong umami quality (incidentally, tomatoes contain high amounts of umami). Uncle Bo's Roasted Red Pepper Tour was made with - you guessed it - roasted red peppers, and it was my sweetie's favorite of the three because of its deep, smoky flavor.

Certainly no commercial variety can replace a homemade pasta sauce, but La Famiglia sauces work in a pinch. They are available at select Whole Foods and other grocers across the country. Have you tried any of the brand's flavors? What did you think of them?

A Condiment Worth Making: New Orleans Rémoulade

YumSugar — Tue, 02 Sep 2008 15:00:16 -0700

I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.

Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade - used primarily as a shrimp topping - is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.

Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade, read more.

Shrimp Remoulade
Modified From The New Orleans Cookbook

Ingredients

1 bunch scallions, cut up
2 small stalks celery, cut up
2 sprigs fresh parsley, cut up
3 tablespoons Creole mustard *
5 teaspoons paprika
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
6 tablespoons white wine vinegar
5 teaspoons fresh lemon juice
1/2 teaspoon dried basil
3/4 cup olive oil
2 tablespoons shallot, finely chopped
1 tablespoon chopped celery
2 teaspoons finely minced fresh parsley
1 cup coarsely chopped romaine lettuce
1 pound whole fresh shrimp, boiled, peeled, deveined, and chilled

* Can substitute whole-grain Dijon mustard.

Directions
Serves 4.

Grind the bunch of scallions, two celery stalks, and two sprigs fresh parsley in a food processor or reduce almost to a puree in an electric blender.
Place the vegetable puree in a china or stainless-steel bowl, then add the mustard, paprika, salt, pepper, and cayenne and blend with a wooden spoon. Add the vinegar, lemon juice, and basil and blend again. Gradually add the olive oil, stirring constantly.
When well blended, add the chopped shallot, celery, and finely minced parsley and stir thoroughly. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
At serving time, chop the lettuce and put 1/4 cup on each salad plate. Place the boiled shrimp on top of the lettuce, and after stirring it well pour about 1/4 cup remoulade sauce over each portion; the sauce should completely cover the shrimp. Serve well chilled.

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Definition: Rémoulade

YumSugar — Mon, 19 May 2008 15:00:47 -0700

Rémoulade
A classic condiment used in French and Cajun cooking, rémoulade is a tangy, mayonnaise-based sauce made with Dijon mustard and capers. Other ingredients, including anchovies and tarragon, are often added as twists on the traditional recipe. Rémoulade sauce frequently accompanies seafood dishes such as pan-fried fish and salmon croquettes.

Though traditional rémoulade is a creamy yellow shade, Louisiana-style rémoulade is usually red in color, thanks to the addition of ketchup, paprika, or cayenne pepper. Cajun rémoulade also includes other additions like parsley, green onions, and Worcestershire sauce, and it's most commonly used as the key ingredient in shrimp rémoulade.

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Fast & Easy Dinner: Linguine and Tuna with Spicy Orange Sauce

partysugar — Wed, 30 Jan 2008 05:29:31 -0800

Although you may not think of canned tuna as a ingredient to use in pasta, I highly recommend you give it a try. Flavorful chunks of meaty packed-in-olive-oil tuna work best for this healthy, midweek meal. The greens and whole wheat pasta are lightly coated with a fragrant sauce before being topped with tuna. Fresh orange juice, spicy red pepper flakes, and delicious dijon mustard pack the sauce with punch. To get this rewarding recipe, read more.

Linguine and Tuna with Spicy Orange Sauce
From Martha Stewart

Coarse salt
8 ounces whole-wheat linguine
1 1/2 teaspoons grated orange zest
3/4 cup fresh orange juice (from 2 to 3 oranges)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon red-pepper flakes, plus more for garnish
1 large bunch watercress (about 3 cups) or arugula, tough ends trimmed, washed and well-dried
2 cans tuna (6 ounces each), packed in oil and drained

In a large pot of boiling salted water, cook pasta according to package instructions; drain.
Meanwhile, in a large bowl, whisk together orange zest, juice, oil, vinegar, mustard, and red-pepper flakes; season with salt. Add greens and pasta, toss to combine.
Scatter tuna over the top and sprinkle with red-pepper flakes if desired; serve.

Serves 4.

Per serving: 241 calories; 35 g protein; 19 g fat; 50 g carbs; 5 g fiber.

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Which BBQ Sauce Would You Choose?

YumSugar — Tue, 11 Sep 2007 10:13:18 -0700

A few weeks ago, my sister and I found ourselves at a Buffalo Wild Wings - how had I never heard of this chain before? - contemplating their multitude of bbq sauces. They have 14 different kinds to choose from and eventually we settled on Mango Habanero (which was absolutely delicious) and Spicy Garlic. Which flavor would you have chosen?

Note: They're listed from least spicy to most.

Yummy Link: Horseradish Sauce

YumSugar — Tue, 26 Jun 2007 06:40:18 -0700

In my household, condiments are king. We're always looking for something to pair with sandwiches, meats, bbq, etc. However, we rarely make our own. I think this has to change, because I'd love to make this horseradish sauce using my own horseradish! - Simply Recipes

Yummy Link: Baileys Raspberries

YumSugar — Fri, 11 May 2007 14:32:01 -0700

Berries + Booze = Fantastic Dessert Topping.
I don't need a pocket calculator to tell me that equation is correct. This thick raspberry Baileys sauce can be eaten plain, on top of ice cream, pound cake, etc. Sounds delish!- Baking Bites