MUTHA SAUCE
Make and share this Mutha Sauce recipe from Food.com.
Provided by princessmommie
Categories Sauces
Time 30m
Yield 6 1/2 cups, 50 serving(s)
Number Of Ingredients 21
Steps:
- Pour oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden.
- Add garlic and cook for 1 more minute. Dump in everything else except the Liquid Smoke.
- Bring to a boil, then lower the heat so the sauce simmers, 10 minutes.
- Swirl in Liquid Smoke and let the sauce cool.
- Pour into a container, cover, and store in refrigerator til ready to use.
- Variation: Hot BBQ Sauce.
- Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along witht he onions and pepers. Also add 1/2 tsp cayenne pepper along witht the other ingredients for extra punch.
Nutrition Facts : Calories 48.2, Fat 1.2, SaturatedFat 0.2, Sodium 282.8, Carbohydrate 9.4, Fiber 0.5, Sugar 7.7, Protein 0.6
DINOSAUR BBQ MUTHA SAUCE
Make and share this Dinosaur BBQ Mutha Sauce recipe from Food.com.
Provided by iris5555
Categories Sauces
Time 25m
Yield 6-7 cups
Number Of Ingredients 21
Steps:
- Pour the oil into a large saucepan over medium-high heat.
- After oil has heated, add the onions, green peppers, and jalapenos and stir.
- Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
- Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
- Bring to a boil, then lower the heat so the sauce simmers.
- Simmer for 10 minutes.
- Turn off heat, add the Liquid Smoke and let the sauce cool.
- Pour it into a container, cover, and store in the fridge until ready to use.
Nutrition Facts : Calories 407.3, Fat 10.4, SaturatedFat 1.4, Sodium 2348.6, Carbohydrate 81.5, Fiber 4, Sugar 64, Protein 4.5
HOT AS A MUTHA PASTA
Provided by Food Network
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- In a food processor, combine the peppers, onions, shallots and olive oil and blend until smooth. Pour the mixture into a saucepan and reduce the sauce over low heat for 15 to 25 minutes. Then bring a large pot of lightly salted water to a boil. Mix in the spaghetti and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Garnish with Parmesan, sliced habanero peppers and a whole habanero on top!
- Cook's Note: Add more habanero peppers for a hotter sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
MUTHA SAUCE
Steps:
- Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.
- Variation: Hot BBQ Sauce
- Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.
CLAM, SHRIMP, & SCALLOP PAN ROAST
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
- Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
- Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.
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