Sauces that are usually easy to make.
I’m a huge BBQ fan, so I wanted to put my own take on BBQ sauce. When I was a kid, there was one recipe handed down through the matrons of my family: Root Beer Lemonade. There’s something about root beer extract that compliments both sweet, tart, and tangy. So, I figured I’d experiment with […]
Q’s Barbecue Sauce Read More »
So far, I’ve only used this sauce on my Roasted Brussels Sprouts, but I plan on using it as a salad dressing, marinade, and as something to spruce up white rice. Ingredients 1/2 to 1/2 cup balsamic vinegar 1/8 – 1/4 cup honey NOTE: I recommend a date or fig-infused balsamic vinegar for sweeter sprouts,
Honey Balsamic Vinegar Sauce Read More »
Ingredients 1 jar Prego 67 oz. traditional sauce (or any brand) 1 16 oz cans diced Italian tomatoes 1 cups red wine (cabernet, merlot, or burgundy) 1 tbsp. basil (dry) 3 tbsp. blended Italian seasoning (dry) 1 head minced garlic 1 lb. crimini mushrooms roughly 1-2 inch cap size (portabellas work too) sliced top to bottom
Quincy’s Famous Sausage Bolognese Read More »
This is a simple little sauce that can be used on sandwiches, eggs, fish, and (as included here) my Bacon Wrapped Cauliflower. Mayonnaise Sauce 1 cup savory mayonnaise (I use Hollywood safflower) 2-3 tablespoons of sriracha chili sauce 2-3 tablespoons of spicy dark mustard 2-3 tablespoons of capers
Quincy’s Mayonnaise Sauce Read More »
I first made this sauce (or seasoning as it’s frequently called) as a marinade to the Oxtail Stew that I was making for the first time. You’ll see it reference in that recipe. However, having said that, this blend is something that I intend to keep on hand and use in a variety of capacities.
Jamaican Green Sauce (Seasoning) Read More »
