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Food Sauces and such things...

Discussion in 'Tilted Food' started by Speed_Gibson, Sep 23, 2011.

  1. Speed_Gibson

    Speed_Gibson Hacking the Gibson

    Location:
    Wolf 359
    I have this dish floating around in my head and it sounds good but it is missing something. What I feel like making is white rice (odd for me, rarely eat it) mixed with chicken and diced peppers and mushrooms sautéed with garlic for a start.
    What kind of sauce or topping would go well with this? The first thing that comes to my mind with white rice is soy sauce and I despise that much as I do lemonade.

    for that matter this sounded like a good opportunity to open up a discussion for sauces/gravies/etc.
     
    Speed_Gibson, Sep 23, 2011
    #1
  2. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    From what you are describing, I would make a simple mushroom sauce.

    In a pan, soften some chopped onion, use some olive oil and butter. Once the onions are translucent, add the mushrooms and cook them until they release some of their liquid. If you want, you can add some peppers. I would add them around the same time as the mushrooms. Deglaze the pan with some white wine. Add some chicken stock and reduce until it's thick and syrupy. Pour in some cream and bring to a boil. Season with salt and pepper.

    I'd pour this over the chicken, preferably thighs as they are juicier.
     
    Charlatan, Sep 23, 2011
    #2
    • Like Like x 2
  3. Daval

    Daval Getting Tilted

    I would do as Charlatan says, but I would cook the mushrooms down far more until they are dark brown and caramelized. You will lose a ton of volume but I love the flavor.
     
    Daval, Sep 23, 2011
    #3
  4. snowy

    snowy so kawaii Staff Member

    Have you tried coordinating the soy sauce with other flavors? We do a stir-fry sauce where the saltiness of the soy sauce is balanced out by the sweetness of mirin--Japanese cooking sake. Another sweet element that would work is pineapple juice. Thicken it up with a slurry of cornstarch and water. And to Charlatan's mushroom sauce, I would also consider adding a dash of soy sauce. Soy sauce and mushrooms just belong together. It doesn't have to be so much that you can taste the soy sauce--just enough to deepen the flavors.

    The other thing I'd eat with this that takes no preparation:
    [​IMG] and [​IMG] They're available at Winco. The Island teriyaki is also good.
     
    snowy, Sep 23, 2011
    #4
  5. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    I vote for chicken, mushrooms, chopped onions and diced peppers cooked in a teriyaki sauce and then added to the white rice (mix it with the rice, put it next to the rice, whatever floats your boat works). Instead of Teriyaki, Tonkatsu sauce works nicely too:

    [​IMG]

    Try adding diced bacon to the mix.

    Hell, why don't you fry the rice and add shrimps to it, next to the other stuff?

    Also, chicken teriyaki skewers belong to my favourite Japanese appetizers.
     
    Remixer, Sep 23, 2011
    #5
  6. Speed_Gibson

    Speed_Gibson Hacking the Gibson

    Location:
    Wolf 359
    I was thinking last night how good some heat sounded in the dish. Jalapeños at the very least, maybe some Seranos. Not making it for the kids so I do not have scale back like I usually do. As in minimal if any heat for them.
    It has been a long time since I tried soy sauce I just know that the taste has never appealed to me whenever I have tried it.
    Pineapple juice sounds good, that is one of my favourites to eat
    Remixers idea sounds quite appealing as well.
     
    Speed_Gibson, Sep 23, 2011
    #6
  7. snowy

    snowy so kawaii Staff Member

    Try some http://en.wikipedia.org/wiki/Sriracha_sauce or sambal oelek. Both are available in the Asian section at Winco.
     
    snowy, Sep 23, 2011
    #7
  8. cynthetiq

    cynthetiq Administrator Staff Member Donor

    Location:
    New York City
    I'd go with bechamel sauce... and combine with Charlatan's onions and mushrooms.

    Serious Eats: Recipes

    Sauced: Béchamel

    Posted by Joshua Bousel, September 21, 2011

    When starting this column, I thought about the French mother sauces: béchamel, veloute, espagnole, hollandaise, and tomato. Of course, I haven't made them yet because my own personal tastes prefer things like barbecue sauce and pimento cheese. But their omission does kind of leave a large void here in the Sauced world. But the time for béchamel has come.

    The origin of this sauce is debatable. Some trace its roots to Tuscany and it was then imported to France; others believing it was a creation inside the court of the Marquis de Béchamel in late 17th century France.

    No matter the source, you can't deny that this is an essential base sauce—it's the most used of the mother sauces in my kitchen.

    It all starts with a roux (a mixture of flour and butter cooked together), then hot milk is added and whisked until smooth and thickened. A little hit of salt and nutmeg finishes it off, and there you have it. This "white sauce" is done.

    On its own, I haven't found much use for this sauce, but it's the foundation of so much. Add cheddar for a great mac and cheese sauce, use it in lasagna, or, my favorite,spread on a grilled ham and cheese with Gruyere, broiled for a truly excellent croque monsieur.

    About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwavewhenever he can be pulled away from his grill.

    Ingredients

    serves Makes about 2 1/2 cups, active time 15 minutes, total time 20 minutes
    • 3 cups milk
    • 4 tablespoons butter
    • 4 tablespoons all-purpose flour
    • 1 teaspoon salt
    • Pinch of nutmeg
    Procedures

    1. Place milk in a medium saucepan and bring to faint simmer over medium heat.
    2. In another medium saucepan, melt butter over medium-low heat. Add in flour and whisk until smooth. Cook for 2-3 minutes, whisking constantly, making sure mixture does not turn a darker brown.
    3. Add heated milk to butter mixture one cup at time, whisking constantly, until smooth. Continue to cook sauce until thickened slightly, about 5-10 minutes, stirring frequently. Remove from heat; stir in salt and nutmeg.
     
    cynthetiq, Sep 23, 2011
    #8
  9. snowy

    snowy so kawaii Staff Member

    Mastering a bechamel is a must-do. Taking it to the next level as a mornay sauce is also a must-do.

    And just about every vegetable known to man becomes a wonderful casserole when mixed with bechamel, especially thinly sliced potatoes (thank you, MFK Fisher). Just bake until bubbly.
     
    snowy, Sep 24, 2011
    #9
  10. Fremen

    Fremen Allright, who stole my mustache?

    Location:
    E. Texas
    It's just gravy, baby.
     
    Fremen, Sep 25, 2011
    #10
    • Like Like x 1
  11. Speed_Gibson

    Speed_Gibson Hacking the Gibson

    Location:
    Wolf 359
    Made my first attempt at the dish last night. Already posted it on my blog and merely for the sake of avoiding double posting - see blog entry here

    edit: thank you for the teriyaki suggestion, that was ideal for this. I read on wikipedia that teriyaki is based on soy sauce and whatever they add to it helps the flavour immensely.
     
    Speed_Gibson, Oct 9, 2011
    #11
    • Like Like x 1
  12. Lordeden

    Lordeden Part of the Problem

    Location:
    Redneckhell, NC
    If you master the 5 (french) mother sauces, you can pretty much make any sauce on the planet. Almost all sauces (excluding asian sauces) come from those 5 sauces, including the ones we buy at the store today.
     
    Lordeden, Oct 9, 2011
    #12
    • Like Like x 1
  13. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    Looks tasty!

    *really wants Katsudon with Tonkatsu sauce and a fried egg on top... right about now... me hungry...*
     
    Remixer, Oct 9, 2011
    #13
  14. Phi Eyed

    Phi Eyed Getting Tilted

    Location:
    Ramsdale
    One of my favorites from Southern Living mag; melt 1 stick of butter and 1/4 cup flour, into a roux (remove from heat when turns reddish). Add chopped peppers, and mushies, saute for 5 minutes in roux. Add 1 cup chicken broth and 2 tbsps. of tomato paste to pan with others. Let it cook until it bubbles down and thickens a bit. Add your Chicken and rice concoction, sprinkle with freshly chopped flat Italian parsley and VOILA!

    p.s. Not a fat free dish. It will clog your arteries and probably kill you one day.
     
    Phi Eyed, Oct 16, 2011
    #14
  15. Daval

    Daval Getting Tilted

    Very, very true!
     
    Daval, Oct 20, 2011
    #15