Marinades and Sauces – Page 10

Ajvar Sauce

Spicy Serbian delight…

There’s quite a delightful mix of flavors in the ajvar sauce. This Serbian recipe is sweet, tangy, spicy, and smoky all wrapped into one. And don’t let the word “sauce” fool you – this is a multi-purpose relish that can serve as well as a dipper or topper as it does a traditional sauce. It’s as delicious as a pasta sauce as it is a sandwich spread or cracker dip.

The spiciness is brought to you by cayenne pepper, with a little help (and a lot of smokiness) from smoked paprika. Don’t forgo either as each does its part to make this recipe so delicious.

Indian Mutton Curry

by Matt Bray

A bold, hearty curry…

Not everyone has a taste for mutton, but when done right it can be a big, bold flavor. For those that don’t know, mutton is simply sheep over a year old. Lamb (sheep less than 1 year old) and mutton are equivalent to veal and beef in terms of age. Mutton is a strong flavor (lamb is much more delicate), and it can get dry when cooked poorly. But cooked smartly, it can be delicious. For instance in curry with bold savory spices, mutton’s big flavor fits perfectly.

The spiciness in this Indian mutton curry comes red chili powder and black pepper. Ginger, too, gives it some extra kick. Thai pepper works well here for the red chili powder. But if you don’t have it at hand, cayenne pepper powder works too.

Spicy Vodka Sauce

by Matt Bray

Amp up that penne ala vodka…

Just a little crushed red pepper brings your homemade vodka sauce to life. In this recipe, we use only a pinch (or so), but if you’re heat-inclined like us, feel free to be a little more heavy-handed in the amount used.

Spicy vodka sauce is delicious of course with penne, but any pasta will do. Or try it with baked or grilled chicken. The creamy and spicy sauce brings a whole lot of flavor to the table.

Cilantro Jalapeño Pesto

by Matt Bray

A spicy twist on the traditional pesto…

Cilantro jalapeño pesto takes the earthiness of traditional pesto and layers in a fresh fiery bite. It makes a perfect pasta sauce, sandwich spread, or spicy dip for the heat-inclined. Don’t overlook it, too, for use as an out-of-the-box taco sauce, especially for steak or chicken tacos. Beyond the jalapeño fire, the cilantro’s freshness and the hint of lime work very well with the flavors typical in Mexican cuisine.

You can turn up the heat even more by substituting in serrano peppers for the jalapeño. They provide a similar flavor profile (bright and grassy), only with a big uptick in heat. Serrano peppers can double the heat (and sometimes more) of jalapeño. You can also opt for additional jalapeño pepper to increase the spiciness, but careful with the pesto’s overall balance if you go this direction. Add additional minced jalapeño a teaspoon at a time and taste for balance often.

Spicy Honey BBQ Sauce

by Matt Bray

Delicious on chicken or ribs… The mix of sweet and heat of this spicy honey BBQ sauce hits the spot. It’s perfect as a marinade for ribs or chicken when barbecuing. But don’t overlook the potential of this recipe as a dipping sauce. It’s total …

Red Pepper Aioli

by Matt Bray

Sweet red…

With only a hint of heat, this deliciously sweet and tangy red pepper aioli is family friendly and very versatile. Try it as a dipping sauce for breads and cheeses or use it as an entree sauce. It’s a simple way to boost the flavor of grilled chicken. Or try it as a spread for vegetable sandwiches – it really amps the flavor.

The recipe calls for only a dash of crushed red pepper, but feel free to be heavy-handed if you’re looking for that extra spice.

Harissa Ketchup

by Matt Bray

An earthy ketchup with heat…

Making harissa ketchup is about as simple as can be, yet it sure does pack an amazing amount of spice complexity. The harissa mellows the ketchup tang with the earthiness of cumin, coriander, and garlic. Then there’s a subtle grassy cilantro flavor, a hint of mint, and a solid spiciness to boot. This is a delicious option for burgers, turning the everyday patty into something special. Or use it as a dipping sauce for fried foods – it’s a perfect pairing for garlic or sweet potato fries.

Old Bay Tartar Sauce

by Matt Bray

Heaven with crab cakes…

There’s no denying the uber-love for Old Bay in our spice rack – the Maryland crab seasoning has the perfect mix of mild heat and bold spices. It’s so distinctive and flavorful. No crab cake is right without a little Old Bay along for the ride.

One of our favorite ways to bring that Old Bay flavor to crab cakes – or really any seafood – is via homemade Old Bay tartar sauce. The mix of mayonnaise, sweet relish, and Old Bay delivers a flavor wallop – tangy, creamy, warm, and earthy all in one. The heat in Old Bay comes from paprika in the seasoning itself. If you want a little extra fire to the flavor, add a half teaspoon of cayenne pepper powder to the mix.

Harissa Yogurt

by Matt Bray

Delicious on burgers, great as a dip…

Harissa can do no wrong in our book. Its bold mix of spices – including dried chilies, coriander, cumin, and mint – is perfect for breathing fiery life into what would otherwise be a bland dish or appetizer. This harissa yogurt recipe is excellent as a topper for burgers (and don’t forget turkey or veggie burgers…yum.) But don’t just spread harissa yogurt, use it as a dip as well. Sweet potato fries have a perfect spicy dipping sauce here. It’s also delicious with chopped raw veggies as a crudité dip.

Piquillo Pepper Sauce

by Matt Bray

Sweet and smoky…

Looking for a sauce to pair with savory foods? A simple piquillo pepper sauce can deliciously do the trick. The combination of sweet and smoke that piquillos bring to the table are hard to match. We double down on the smokiness here with a little hint of smoked paprika. Pair the sauce with chorizo or steaks for a perfect salty/sweet combo. Or use the sauce to bring life to simple chicken dishes.

The sauce is not overly spicy – piquillo peppers are mild in heat (500 to 1,000 Scoville heat units) and smoked paprika is relatively mild as well. If you want extra spice, add in a dash of cayenne pepper powder to fire up the sauce.