Need Sauce Ideas....
#11
  Re: (...)
I'making these little goodies for an hors and I think they need a sauce. I thought of the one that I used with the Miniature Zucc quiches a few weeks ago (Smokey Tomato sauce), but it's tomato based and there will be plenty of tomatoes in the osso buco.

So something without tomatoes is what I need - While I go thru books, does anyone have ideas for me? There will be pepper jelly in the other hors, so don't want to repeat that either... maybe a bleu cheese? or even an Asian?

Here's the nugget recipe - so you can see if anything jumps out at you.


* Exported from MasterCook *

Turkey Nuggets

1 pound boneless skinless turkey breast
1 egg
1/4 cup milk
1/4 cup Parmesan cheese
1/2 cup fine bread crumbs
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon dry mustard

In a large bowl, beat egg and milk lightly. Cut turkey into 1-inch cubes. Place turkey cubes in egg mixture and mix well to coat all pieces.

In another bowl, mix together cheese, bread crumbs and spices. Working with a few pieces of turkey at a time, roll in crumb mixture to coat evenly.

Place nuggets on a greased cookie sheet and bake at 450 degrees F. for 10-12 minutes or until turkey is no longer pink inside.

Source:
"BC Turkey Marketing Board"
Yield:
"30 Appetizers"
- - - -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: Need Sauce Ideas.... by cjs (I'making these littl...)
Jean, what about a sweet and sour plum sauce? This is a recipe I use and I just love it. I would think you could reduce the amounts to make just a small batch. I add cayenne to give it a little zip, maybe just a little more ginger. The problem might be finding plums...


Or what about just a ranch dip, I hate to say it, but my favorite is uncle dans mixed with mayo and sour cream...

* Exported from MasterCook *

Sweet and Sour Plum Sauce

Recipe By :Linda J. Amendt
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups pitted, peeled and chopped ripe plums
(about 4 1/2 lbs)
1 1/2 cups light brown sugar - firmly packed
1 cup granulated sugar
1 cup rice wine vinegar or cider vinegar
1/2 cup red onion -- minced
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon peeled and grated or minced fresh ginger
1 cup superfine sugar
1/3 cup instant clearjel powder

In an 8 quart stainless steel pan, combine the plums, brown sugar,
granulated sugar and vinegar. Stir in the onion, mustard, salt and
ginger.

Over medium heat, bring the mixture to a boil, stirring constantly. .

Reduce the heat and simmer until the sauce thickens, about 30 minutes,
stirring frequently to prevent sticking and scorching.

Remove the pan from the heat, skim off any foam.

Press the mixture through a food mill or fine meshed sieve. Discard the
pulp. RInse the pan and return the sieved mixutre to the pan.

In a small bowl, thoroughly combine the superfine sugar and the clearjel.

Over low heat, heat the sauce until warm. Gradually sprinkle the clearjel
mixture over the surface of the sauce in a thin layer, stirring frequently
and breaking up any clumps that form.

It will take about 3 minutes to gradually stir in all of the clearjel
mixture. Stir gently to avoid trapping air bubbles in the sauce.

Continue to stir util the clearjel mixture is completely incorporated into
the sauce and no lumps remain. Remove the pan from the heat.

Ladle the sauce into hot jars, leaving 1/2 inch headspace. Using a
plastic knife , remove any trapped air bubbles.

Wipe the jar rims and threads with a clean damp cloth. Cover with hot
lids and apply screw rings.

Process pint jars in a 200F water bath for 20 minutes.

Description:
"Full flavored red or purple plums are best for this recipe."
Source:
"Blue Ribbon Preserves"
Yield:
"4 pints"
- - - - - - - - - - - - - - - - - - -


NOTES : This is great on chicken or pork - as a glaze or as a
dipping sauce.

If you want it spicy - stir in cayanne pepper to the
amount to be used for the glaze or the dipping sauce just
before use.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#13
  Re: Re: Need Sauce Ideas.... by esgunn (Jean, what about a s...)
A honey mustard might be another take on it.

Or this one - I have not tried it yet, but it is on my list...
Maybe you could come up with a way to give it a little more body for a dipping sauce.

* Exported from MasterCook *

Citrus-Cumin Splash

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup orange juice
3 tablespoons lime juice
2 tablespoons flaxseed oil (see Ingredient note) or
extra-virgin olive oil
1 clove garlic -- crushed
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Freshly ground pepper to taste

Combine all ingredients in a blender; blend until smooth.

Description:
"Bursting with big, bold flavors of sweet orange, tangy lime and warm
spices, this dressing tastes terrific splashed over spinach, bean or
grain salads. It also spruces up salads containing grilled poultry and
fresh fruit, such as peaches and grapes."
Source:
"EatingWell Magazine Summer 2002"
S(Internet Address):
"http://www.eatingwell.com/recipes/citrus_cumin_splash.html"
- - - - - - - - - - - - - - - - - - -
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#14
  Re: Re: Need Sauce Ideas.... by esgunn (A honey mustard migh...)
Both of those sound great. What about a creamy pesto of some kind? Either a traditional one (would go well with the parm), or a roasted pepper one? Some kind of aiolli?
Practice safe lunch. Use a condiment.
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#15
  Re: Re: Need Sauce Ideas.... by Lorraine (Both of those sound ...)
great ideas all!! I'm off to play! thanks
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#16
  Re: Re: Need Sauce Ideas.... by cjs (great ideas all!! I'...)
How about a sauce Forestiere?
2 oz bacon chopped
2 1/2 C wild mushrooms, sliced
1/2 C red wine
2 sprigs fresh thyme
1 bay leaf
1 1/2 C beef or chicken stock
1 T buter
1/4 t each , salt & pepper
In a small skillet, cook bacon over high heat until crisp & brown; remove from pan and reserve. Drain off all but 2 T fat; stir in mushrooms and cook , stirring gently for 3-5 min or until browned. Remove from pan and add to bacon.

Stir in wine, thyme,and bay leaf. Bring to a boil; cook for 7 min or until reduced to about 2 T. Add stock and heat , stirring, for about 3 min or until it begins to thicken. Stir in butter, mushrooms, bacon, salt & pepper. Heat thru; remove thyme and bay leaf. Serve.
"He who sups with the devil should have a. long spoon".
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#17
  Re: Re: Need Sauce Ideas.... by Old Bay (How about a sauce Fo...)
great sounding sauce (and it is duly copied)- when we tested the nuggets with a couple, it was decided the little devils didn't need any sauce at all, so we're going with them 'naked'

Thanks everyone for the ideas and they are all tucked away for future use!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#18
  Re: Re: Need Sauce Ideas.... by cjs (great sounding sauce...)
Jean, do you think these could be made and baked ahead of time, then heated a bit when ready to serve?
Practice safe lunch. Use a condiment.
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#19
  Re: Re: Need Sauce Ideas.... by Lorraine (Jean, do you think t...)
YES! That's what I was testing for yesterday - I wish I hadn't posted the recipe at the time, but I needed to try for a sauce... But here's what I added onto the recipe.

"The nuggets can be baked ahead of time, chilled, then heated in a 450 F. oven for 10-12 minutes."

Lorraine, I baked and heated these on a rack set in a b. sheet to try for more color on the 2nd side, but it just didn't work. And they can't really be turned over half way thru cooking, the coating is too fragile. So, I'll just make sure they are presentation side up and go with it. The coating does set up as they sit.

A P.S. - Wednesday, I'm also going to brine the turkey first - just regular brine.

Here's the final recipe -

Turkey Nuggets

1 pound boneless skinless turkey breast (will get ~30 cubes from this amount)
1 egg
1/4 cup milk
1/2 cup Parmesan cheese
1 cup fine bread crumbs
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon dry mustard

Early in the day, brine the turkey (1/4 c Kosher salt/2 T. brown sugar/2 T. granulated sugar) for 4 hours. Remove from brine, rinse and pat dry.

In a large bowl, beat egg and milk lightly. Cut turkey into 1-inch cubes. Place turkey cubes in egg mixture and mix well to coat all pieces.

In another bowl, mix together cheese, bread crumbs and spices. Working with a few pieces of turkey at a time, roll in crumb mixture to coat evenly.

Place nuggets on a baking rack placed on a greased cookie sheet and bake at 450 degrees F. for 15-18 minutes or until turkey is no longer pink inside.

Notes:
The nuggets can be baked ahead of time, chilled then heated in a 450 F. oven for 10-12 minutes until heated through.

I baked and heated these on a rack set in a b. sheet to try for more color on the 2nd side, but it just didn't work. And they can't really be turned over half way thru cooking, the coating is too fragile. Make sure they are presentation side up and go with it. The coating does set up as they sit.

Description:
"I worked over this recipe from another M.C. recipe. 5/3/08"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#20
  Re: Re: Need Sauce Ideas.... by cjs (YES! That's what I w...)
Thanks, Jean. Duly noted.
Practice safe lunch. Use a condiment.
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