Tuscany Tomato/Spaghetti Sauce

1 large onion, finely chopped

4 heaping T. chopped garlic

1 cup olive oil

3-4 large cans of crushed or finely diced tomatoes

Fresh basil

Salt and Pepper

Directions: Generously coat the bottom of the pan with olive oil. Add onion and sauté until soft. Add chopped garlic and cook until browned. Watch carefully not to burn. Add crushed canned tomatoes. Blend in remaining olive oil. Simmer for minimum of 30 minutes. Stirring frequently. When ready to serve. Add freshly torn basil and salt and pepper to taste and simmer 10 more minutes.

Comment: Sounds like a lot of olive oil, but important to taste and consistency. This sauce also makes a great pizza sauce. Cento brand crushed tomatoes are best!

Nectarine Sauce

2 T. olive oil      ¼ onion, finely chopped

1 nectarine, chopped (substitute peach or mango)

2 T. Dalmatia fig spread      1 cup white wine

1 tsp. garlic      1 T. lemon juice

½ green pepper, finely chopped

Pepper

Directions:  Put the olive oil in a saucepan and heat.  Add onion and saute until just 

brown.  Add crushed garlic and saute for a minute.  Add white wine, lemon juice, 

green pepper, and nectarine.  Add pepper to taste.  

On medium heat, simmer to reduce mixture by half.  Add fig spread and let the entire 

mixture simmer a couple of minutes to allow the fig spread to blend in.  Serve over 

grilled beef or venison.

Comment:  An Eric favorite on beef or venison steaks.

Chinese Marinade

2 T. vegetable oil      1 T. sesame oil

2 T. soy sauce      1/3 cup honey

1 tsp. ginger      Juice of 2 limes

2 tsp. garlic powder      2 tsp. onion powder

Directions:  Mix ingredients together.  Pour into a ziplock bag with chicken or pork.  

Marinade two hours.  Grill the meat.

Comment:

Bernaise Sauce

¼ cup wine vinegar      ¼ cup dry white vermouth

1 T. minced shallots      ½ tsp. tarragon

¼ tsp. salt      ¼ tsp. pepper

3 eggs

4 T. cold, unsalted butter

1 stick unsalted butter, melted

Directions:  Boil down vinegar, vermouth, shallots, tarragon, salt, and pepper.  When 

reduced to about 2 T., set aside.

In a sauce pan, vigorously whisk the egg yolks for a good minute or so, until they are 

thick and pale yellow.  Add vermouth mixture.  Add 2 T. cold butter, which while 

melting slowly will act as a kind of anti-curdling insurance.

Set the pan over low heat, whisking at a moderate pace and watching carefully until in a 

minute or more the egg yolks have thickened and the bottom of the pan can be seen 

between strokes.  At once remove from heat and beat in remaining butter, one 

tablespoon at a time, to stop the cooking.

By driblets, best in the warm melted butter to make a thick sauce.

Comment:

Barbecue Sauce

1 cup ketchup      1 tsp. chili powder

1 tsp. salt      1/3 cup Worcestershire sauce

2 cups water      2 dashes Tobasco sauce

Directions:  Combine ingredients; bring to a boil.

Comment: