BOLOGNESE SAUCE
An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 9
Number Of Ingredients 17
Steps:
- In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
- In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Serve sauce over hot pasta.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 46.5 g, Cholesterol 58.8 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.7 g, Sodium 463.4 mg, Sugar 6.6 g
BALINESE THOUSAND-SPICE SAUCE
Provided by Molly O'Neill
Categories condiments, side dish
Time 40m
Yield About 1/4 cup
Number Of Ingredients 14
Steps:
- In a large skillet, over medium heat, heat the oil. Add all the ingredients except the sweet soy sauce and cook, scraping the bottom of the pan frequently, until fragrant, about 5 minutes. Reduce the heat to low and continue to cook, stirring occasionally, for 10 minutes more.
- Transfer the mixture to a blender. Add 3/4cup water and process until smooth. Return the puree to the skillet, place over medium heat and cook, stirring, for 5 minutes. Add the soy sauce, lower the heat and simmer, covered, stirring occasionally, for 15 minutes. If the mixture seems too thick, stir in a few tablespoons cold water.
- Strain the mixture in a sieve over a large bowl. Use in the spiced lobster sate (see recipe).
SPICED LOBSTER SATE
Steps:
- In a large bowl, toss the lobster and the sauce until well coated. Cover and refrigerate for 2 hours.
- Cut the tough, thin ends from the lemongrass stalks for use as skewers, and reserve the tender middle portions for another use. Carefully slide 3 lobster pieces onto each lemongrass ''skewer.''
- Preheat the broiler or a grill. Broil or grill the lobster, turning once, until browned and just heated through, about 2 1/2 minutes per side.
- Meanwhile, in a medium skillet, over medium-high heat, heat the oil. Add the chilies, garlic and shallot and cook until lightly browned and soft, about 3 minutes.
- Transfer the lobster skewers to a serving platter, top with the chili mixture and surround with the lime wedges. Serve immediately.
BASA GEDE (BALINESE SPICE PASTE)
A spice paste with nuts, ginger, turmeric and chillies. Whip it up in 15 minutes, keep in the fridge and bring it out to brighten up curries
Provided by Jack Stein
Time 15m
Yield makes about 150g
Number Of Ingredients 16
Steps:
- Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a very smooth paste. Will keep in the fridge for 2 weeks.
Nutrition Facts : Calories 30 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.3 milligram of sodium
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