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Archive for the ‘Rubs, Sauces, Marinades & Dressings’ Category

Tahina Sauce

Posted by Caveman Cooking on June 4, 2010

Tahina Sauce
We continue our culinary journey to the Middle East with the sauce derived directly from the Tahini Paste we learned to make yesterday. This is a great sauce to put on top of Falafel, Kabobs, Salads or just as a dip for Pita Bread. The great thing about Middle Eastern food is that it all just seems to go together so well.

INGREDIENTS

1 Cup Tahini Paste
3/4 Cup Water
1/2 Cup Fresh Lemon Juice (2-3 lemons)
3 Cloves Garlic, crushed
1/2 Tsp Salt
2 Tbsp Italian Broadleaf Parsley, finely chopped

RECIPE

Squeeze the juice from 2 to 3 lemons, through a strainer. You’ll need about 1/2 a cup. Set aside.
Juicing a Lemon

Peel, then crush three cloves of garlic. Set aside.
NOTE: If you are going to use a blender or food processor for this recipe there is no need to break out a garlic press. Just take the side of your chef’s knife and apply pressure with your palm until it gives way.
Crushing Garlic

Pour 1 cup of prepared Tahini Paste into food processor.
Pouring Tahini Paste

Add garlic and lemon juice to paste.
Lemon Juice, Garlic, & Tahini Paste

Puree until white and creamy on high setting.
Pureed Ingredients

Now, with the processor on a low setting, add salt 1/4 teaspoon at a time and slowly add water a 1/4 cup at a time.
Adding Water To Ingredients

Sauce is ready when white, creamy, smooth, and tangy to the taste. You can add more salt of lemon juice if needed, but it should be good to go as is. You can serve immediately, but I think it’s best after it’s been refrigerated for several hours in an airtight container. Should last about a week.
Tahina Sauce

When you are ready to plate this sauce, drizzle some Olive Oil on top, dust with Paprika, and scatter some chopped parsley over it.
Plated Tahina Sauce

SIDE NOTE: I’m sure many of you are saying to yourselves, “Great, Cave! You’ve given us a paste and a sauce made from the paste … now what?!?!”. Can’t say that I blame you, but I have to give you all the base recipes so that by the end of this epicurean excursion you’ll be able to make everything you see here, save for the pita bread and the falafel, for a Middle Eastern feast.
Why no bread? Well, I just leave the baking to the Cavewoman. As for the falafel, I’m not totally happy with my recipe yet so it’s just not ready to share yet. But, I think I may have discovered the magic ingredient … if it works again I’ll share it immediately.
Middle Eastern Feast

Tomorrow, Israeli Salad!

Prep Time = 15 Minutes
Cooking Time = n/a
Makes 2 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Middle Eastern, Rubs, Sauces, Marinades & Dressings, Side Dishes, Vegetarian | Tagged: , , , , , , , | 14 Comments »

Gala Mint Applesauce

Posted by Caveman Cooking on May 19, 2010

Gala Mint Applesauce
Secret Ingredient Series: Mint #2
The second in a series of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

4 Medium Gala Apples (or any sweet variety)
1 Tablespoon Fresh Mint, minced
1/4 Small Lemon
2 Tablespoons Butter
1 Tablespoon White Sugar
1 Tablespoon Brown Sugar
1/3 Tablespoon Cinnamon

RECIPE

Peel, core, and slice apples.
NOTE: I used Gala Apples for this, but any of the sweeter varieties, like Fuji or Red, will work.
Sliced Apples

Fill a large bowl about halfway with cold water. Squeeze the juice from lemon wedge into water. Place apple slices into liquid for about five minutes, then drain very well.
Soaking Apple Slices

Mince mint. Set aside.
Minced Mint

Melt butter in a large skillet over a medium flame. Place apple slices into pan.
NOTE #2: Make sure water is completely drained from apple slices or the butter will burn very easily.
Butter Melting/Apples in Pan

Evenly distribute white and brown sugars over slices.
Pouring Sugar Over Apple Slices

Sprinkle cinnamon and mint evenly over apples.
Sprinkling Cinnamon & Mint Over Apples

Make sure all ingredients evenly coat slices. Continue to saute for 3-4 minutes.
Sauteed Apples

Cover and reduce flame to low. Allow to cook undisturbed for 8 minutes. Check apples for doneness – they should be very soft but not complete mush.
Covered Skillet

When done, remove apples from heat and allow to cool for 5 minutes.
Cooked Apples

When cooled sufficiently, place slices into food processor. Use chopping blades on a low speed until desired consistency is achieved.
Apple Sauce In Food Processor

Either place into a bowl, cover, and chill until needed. Or, use warm for a great sauce on pork, lamb or chicken – I’ll even give you a recipe for one of those tomorrow!
HINT: You might want to make extra if there are any short-people around. The Cavekids, almost singlehandedly, devoured this entire preparation! 😯
Gala Mint Applesauce

Prep Time = 20 Minutes
Cooking Time = 15 Minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Rubs, Sauces, Marinades & Dressings, Secret Ingredient Series, Side Dishes, Vegetarian | Tagged: , , , , , , | 8 Comments »

Balsamic Thyme 4 Mustard? Sauce

Posted by Caveman Cooking on April 5, 2010

Balsamic Thyme 4 Mustard? Sauce
Great as a marinade, or as a topping sauce, for pork, fowl or game!

INGREDIENTS

2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1.5 Teaspoons Sweet Hot Mustard
1 Teaspoon Minced Garlic
1/2 Teaspoon Dried Thyme
Salt & Pepper to taste
Balsamic Thyme 4 Mustard? Sauce Ingredients

RECIPE

Simply place all ingredients into a small bowl and mix well.
NOTE: I almost always use fresh garlic in my recipes. However, there are occasions, such as this sauce, where I don’t want the overwhelming flavor of fresh garlic … just the hint of it (or I’m just too lazy to chop it ;)). That’s when I pull out the jar of pre-minced garlic.
HINT: If using as a topping sauce, be sure to warm it up over a medium-low flame in a small sauce pan before using.

Prep Time = 10 minutes
Cook Time = N/A
Marinates/Tops 1-2 Pounds of Meat

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , , , | 6 Comments »

Prepared Horseradish

Posted by Caveman Cooking on March 26, 2010

Prepared Horseradish
With Passover quickly approaching, we are sharing a few recipes that we will be contributing to Cavemom’s Sedar.

INGREDIENTS

3 Cups Fresh Horseradish
1 1/2 Cup Vinegar
1/2 tsp. Kosher Salt
4 tsp. sugar

RECIPE

Peel and chop three cups worth of fresh horseradish root. Place into blender or food processor with fine chop attachment.
Chopped Horseradish Root

Add vinegar, sugar, and salt to blender. Process ingredients until pureed.
Prepared Horseradish Ingredients In Blender

With a rubber spatula, spoon mixture into airtight container.
HINT: Keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you! 😉
Spooning Prepared Horseradish Into Bowl

Cover mixture and refrigerate until ready for use. May be refrigerated up to 30 days.
NOTE: This stuff is the real deal! It is kind of strong, but goooood!! This makes a great base for a creamed horseradish sauce for prime-rib or other roast beef dish … just add sour cream. It’s also good for spicing up a cocktail sauce or added to a soup/broth.
NOTE 2: If you prefer the “red horseradish”, just boil 3 medium beets until soft, peel completely, and add them to the pureeing process above.
Prepared Horseradish

Prep Time = 20 minutes
Cook Time = n/a
Makes 4 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Passover, Rubs, Sauces, Marinades & Dressings, Side Dishes, Vegetarian | Tagged: , , , | 4 Comments »

Hoisin Galbi Marinade

Posted by Caveman Cooking on January 28, 2010


I apologize that this blog has been recipe-free the last few days. Instead of making excuses, how about if I just serve up three tasty recipes in 24 hours?!?! First, this classic Korean meat-marinade … with a Caveman twist.

INGREDIENTS

4 Tbsp Low-Sodium Soy Sauce
3 Tbsp Hoisin Sauce
1 Tbsp Olive Oil
1 Tbsp Molasses
1 Tbsp Sugar
1/2 Tbsp Garlic, minced
1 tsp Sesame Oil
1/2 tsp Sweet Rice Seasoning
1/2 tsp Fresh Ginger, finely grated
1 Green Onion, chopped

RECIPE

Combine all ingredients in a bowl and mix well. Marinate meat in a plastic zip-lock bag for 4 to 24 hours, refrigerated. Works well with beef, pork, chicken, and even fish that lend themselves to marinating, like salmon.
HINT: If you like a little heat in your food, use Sesame Chili Oil instead of the plain variety. Craving even more heat??? Squirt in some Sriracha Sauce.

Prep Time = 15 minutes
Cook Time = n/a
Marinades 2-3 pounds of meat

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Asian, Rubs, Sauces, Marinades & Dressings | Tagged: , , , , | 4 Comments »

Garlic Shrimp in Creamy Tomato Sauce

Posted by Caveman Cooking on January 10, 2010


This a warm, savory dish that the whole family will devour!

INGREDIENTS

3/4 Pound Raw Shrimp
1 15 oz. Can Tomato Sauce
3 Tbsp. Sour Cream
4 Tbsp. Olive Oil
2 Tbsp. Minced Garlic
1 Tbsp. Fresh Chopped Basil
1 Large Tomato
1/2 tsp Red Crushed Pepper
Salt & Pepper to tatse

RECIPE

Rinse and drain shrimp. Remove tails, shells, and veins. Re-rinse and drain. Cover and refrigerate until ready for cooking.

Mince garlic, chop tomatoes and basil. Set aside.

In a sauce pan, heat 2 tablespoons of Olive Oil. When ready add 1 tablespoon each of garlic and basil. Saute for about one minute.

Reduce flame and add tomato sauce.

When warmed, whisk in sour cream. Add red crushed pepper. Salt & pepper to taste. Allow to simmer on very low flame.
HINT: I like to substitute garlic salt for the plain variety.

While sauce continues to warm, add remaining oil to a large skillet and saute remaining garlic about one minute. Add shrimp to pan and saute until just cooked.

Reduce flame to very low and stir in sauce. Reduce slightly.

Just before serving, gently fold tomatoes into sauce. Just long enough to warm the tomatoes.

Serve over your favorite pasta. Pictured here over Florentyna’s Black Linguini along with a side of Sauteed Yellow Squash.

I was going to show you a couple of pictures of the Cavekids enjoying this dish. But, nothing attests to their overwhelming approval of this recipe better than this ;):

Prep Time = 15 minutes
Cook Time = 15 minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Italian, Main Course, Rubs, Sauces, Marinades & Dressings, Seafood | Tagged: , , , , , , , | 20 Comments »

Creamy Pine Nut Pasta Sauce

Posted by Caveman Cooking on December 28, 2009


Put this one together on the fly. Turned out to be a real crowd pleaser!

INGREDIENTS

1/2 Stick of Butter
3 Tbsp Artichoke Infused Oil (you can use the oil-based liquid from marinated artichoke hearts)
3 Large Garlic Cloves
2-3 Tbsp Pine Nuts
2 Tbsp Sour Cream
2 Tbsp White Wine
1 tsp Dried Basil

RECIPE

Mince garlic. Set aside.
BTW, is it just me or is there nothing better than the smell of fresh chopped garlic?

In a medium sauce pan melt butter, add oil. Saute garlic and basil.
Then, whisk in sour cream. Add wine and reduce slightly until creamy texture desired is reached. Don’t overdo it! (I sound like my Mother, don’t I?) Add salt and pepper to taste.

Stir in pine nuts until warmed – about a minute.

Serve over ravioli or fettucini noodles. Pictured here with Florentyna’s Fall Harvest Squash Round Ravioli.

Prep Time = 5 minutes
Cook Time = 10 minutes
Serves 3-4

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Italian, Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , | 12 Comments »

Cave’s Quick Cocktail Sauce

Posted by Caveman Cooking on December 3, 2009


This should really be called Cave’s Quick Cocktail Sauce ENHANCER, since we don’t make this from scratch. But, what a difference it makes! This is part of the TJ’s Appetizer Trio that will make your next soiree appear to be a high-priced affair … for only about $6 a head!

INGREDIENTS

1 11oz. jar of Trader Joe’s Seafood Sauce (other brand may be substituted)
1-2 tsp. Prepared White Horseradish
1/4 – 1/2 tsp. Tabasco Sauce
1 Lemon Wedge

RECIPE

Combine all ingredients in a small bowl. Squeeze the juice from the Lemon into the bowl, making sure no seeds escape into the sauce. Mix well, chill, and serve. Goes great with Shrimp, Crab, Clams or any seafood dish requiring cocktail sauce.

HINT: Use the smaller amounts of Tabasco and Horseradish if you like a milder flavor. But, a real Caveman or Cavewoman will go for the bolder flavor of the larger amounts.

Prep Time = 5 minutes
Cook Time = n/a minutes
Serves 10-12

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Holidays, Rubs, Sauces, Marinades & Dressings | Tagged: , , , , , , , | Leave a Comment »

Italian Sauce

Posted by Caveman Cooking on November 24, 2009


Traditionally known as “gravy”. Commonly known as “pasta sauce”. But, I call it “Italian Sauce” because it can be used on so much more than pasta!

INGREDIENTS

29 oz. Can of Tomato Sauce (preferably Hunts or Contadina)
6 oz. Can of Tomato Paste (preferably Hunts or Contadina)
2 Roma Tomatoes, finely chopped
1/2 Medium Sweet Onion, finely chopped
3-4 Cloves of Garlic, minced
1.5 Tbsp. Olive Oil
2 Tbsp. Red Wine
2 Tbsp. World Spice Merchants “Italian Herbs”
2 tsp. Red Crushed Chili Pepper
1 tsp. Garlic Salt
1/2 tsp. Pepper

RECIPE

Chop onion and tomatoes, and mince garlic. Set aside.

In a medium/large sauce pan heat oil. Then add garlic, onions and ONE tablespoon of the Italian Herbs, saute until they start to become translucent.

Add tomatoes and continue to saute until they become soft.

Add tomato sauce, tomato paste, wine, chili pepper, remaining Italian Herbs, garlic salt and pepper and stir well.
HINT #1: In a pinch, you can substitute a 30+ oz. bottle of basic pasta sauce instead of the tomato sauce and paste. If you do, omit the salt, pepper and 1/2 a teaspoon of the herbs.

Cover and simmer for at least two hours (the longer the better) over the smallest flame possible. Stir often.

Serve over your favorite pasta, use in your favorite lasagna or chicken parmesan recipe, or makes a great sauce for homemade pizza.
HINT #2: While this version is veggie-friendly, the carnivore crowd will be pleased to know that browning a pound of ground beef in the oil, onions, garlic and herbs (just before adding the tomatoes) turns this into a great meat sauce. You can also add some grilled Italian sausage or homemade meatballs to this sauce 1/2 hour before serving over pasta for a great main course.

Prep Time = 12 minutes
Cook Time = 2.25 hours
Serves 6-8

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Italian, Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , , , , , | Leave a Comment »

Cavinaigrette

Posted by Caveman Cooking on November 23, 2009

C3TV - Watch This RecipeA great, light dressing with an Italian flair. Makes a good marinade, too.

INGREDIENTS

1.5 Tbsp. Olive Oil
2 Tbsp. Balsamic Vinegar (preferably aged)
1/2 Tbsp. Chopped Garlic
1 tsp. Red Wine (or more to taste)
1 tsp. World Spice Merchants “Italian Herbs” (or any dried Italian herb blend)
1 tsp. Teriyaki Sauce
1 tsp. Molassas
1/2 tsp. Sugar (or more to taste)

RECIPE

Mix all ingredients well in a small bowl. Toss into your favorite salad, drizzle on a sub sandwich, or marinate some chicken or fish in it before grilling.

HINT: Make this at least 20 minutes before use so that the herbs get fully rehydrated.

Prep Time = 5 minutes
Cook Time = n/a
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Italian, Rubs, Sauces, Marinades & Dressings | Tagged: , , , , , , , , , | Leave a Comment »