Gifts for the cook: a carton of sauces . . .
barbecue, stir-fry,your favorites As a shortcut to a quick entree, premixed seasoning sauces are agift any busy cook will appreciate. If your chef enjoys grilling meat, a selection of marinades mightbe perfect. For the Chinese connoisseur, offer stir-fry sauces toseason favorite combinations. The sauces are quick and easy to make in quantity. Each recipeyields about 1 quart; you can pack the sauce in 1- or 2-cup portions andpackage several kinds together to give different friends.
With eachsauce, include simple directions and perhaps a copy of the recipe incase they want to make a refill. For maximum freshness and flavor, assemble sauces shortly beforegiving. They will all keep as long as 3 weeks when refrigerated. Sherry Herb Marinade Use this herb-scented marinade on chicken or fish.
You’llneed about 1 cup marinade for a cut-up 3 1/2- to 4-pound chicken, 1/2cup for 1 pound of fish fillets. Chill covered, turning occasionally, 4hours to overnight for chicken, 1 to 2 hours for fish, then grill orbroil. 2 cups dry sherry 3/4 cup salad oil 1/3 cup instant minced onion 6 tablespoons white wine vinegar 1/3 cup Dijon mustard 6 cloves garlic, pressed or minced 1 tablespoon dry thyme 1 tablespoon crushed dry rosemary 1/4 teaspoon pepper Mix sherry, oil, onion, vinegar, mustard, garlic, thyme, rosemary,and pepper. Shake before using. To store, cover and chill up to 3weeks. Makes 1 quart. Cumin-Cinnamon Marinade This sweet-spiced wine marinade is delicious with lamb chops.
Useabout 3/4 cup for 1 pound of chops; marinate 2 to 4 hours, then barbecueor broil. 3 cups dry red wine 1 cup olive oil or salad oil 1/4 cup instant minced onion 8 cloves garlic, pressed or minced 2 teaspoons ground cinnamon 2 teaspoons cumin seed 1 1/2 teaspoons ground cumin Stir together wine, oil, onion, garlic, cinnamon, cumin seed, andgound cumin. Shake well just before using. To store, cover and chillup to 3 weeks. Makes about 1 quart. Fennel-Chili Marinade Try this marinade spiked with chili and fennel on pork chops. Useabout 1/2 cup on 1 pound of chops; marinate 4 hours to overnight, thenbroil or barbecue. 3 cups dry white wine 1/2 cup olive oil or salad oil 8 cloves garlic, pressed or minced 1 1/2 tablespoons crushed fennel seed 1 1/2 tablespoons dry basil 1 1/2 to 2 teaspoons crushed dried hot red chilies 1/2 cup white wine vinegar Stir together wine, oil, garlic, fennel, basil, chilies, andvinegar.
Shake sauce well just before using. To store, cover and chillup to 3 weeks. Makes 1 quart. Peking Stir-fry Sauce Use in basic stir-fry recipe, following. Stir together 4 cloves garlic, pressed or minced; 3 tablespoonsminced fresh ginger; 2 cups water; 1 cup hoisin sauce; 1/2 cup soysauce; 1/4 cup wine vinegar; and 3 tablespoons sugar.
Shake well justbefore using. To store, cover and chill up to 3 weeks. Makes about 1quart. Sweet-sour Stir-fry Sauce Use in basic stir-fry recipe, following. 8 cloves garlic, pressed or minced 1/3 cup minced fresh ginger 1 1/2 cups water 1 cup sugar 1 cup cider vinegar 1/3 cup dry sherry 1/3 cup soy sauce 1/4 cup catsup 3 tablespoons sesame oil 1/2 teaspoon crushed dried hot red chilies Mix garlic, ginger, water, sugar, vinegar, sherry, soy, catsup,oil, and chilies. Shake well just before using.
To store, cover andchill up to 3 weeks. Makes 1 quart. Black Bean Stir-fry Sauce Use in basic stir-fry recipe, following. 1/2 cup fermented Chinese black beans Water 3 tablespoons minced fresh ginger 8 cloves garlic, pressed or minced 1/2 cup dry sherry 1/2 cup soy sauce 2 tablespoons white wine vinegar 1 teaspoon crushed dried hot red chilies Place black beans in a strainer and rinse well with water. Drainand finely chop.
Stir together beans, ginger, garlic, sherry, soy,vinegar, chilies, and 3 cups water. Shake just before using. To store,cover and chill up to 3 weeks. Makes 1 quart. Basic Stir-fry Use the stir-fry sauces in this dish. 3 to 4 tablespoons salad oil 3/4 to 1 pound thinly sliced boneless meat or poultry, or wholeshelled and deveined shrimp 2 to 3 cups thinly sliced vegetables (use 1 to 3 kinds such asonions, carrots, broccoli, or bell peppers) 2 to 4 tablespoons water, optional 1 tablespoon cornstarch 1 cup Peking, sweet-sour, or black bean stir-fry sauce (recipesprecede) Place a work or 12- to 14-inch frying pan over high heat. When panis hot, add 2 tablespoons of the oil and meat; stir-fry until meat orpoultry is lightly browned or shrimp is opaque in thickest part (cut totest), about 2 minutes. Remove meat from pan.
Add 1 or 2 tablespoonsoil and vegetables to pan; stir-fry, adding a little water if pan isdry, until barely tender to bite, 2 to 4 minutes. If using more than 1kind of vegetable, cook firmest ones first, then add softer ones. Mix cornstarch and sauce. Add to pan along with meat; stir toboiling. Makes 3 or 1 servings. Photo: Pack a selection of sauces and appropriate gadgets in abasket or wrapped drink carton, then give to a favorite cook