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Receta Balboa "J 1" Sauce
by Global Cookbook

Balboa "J 1" Sauce
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Ingredientes

  • 1 3/4 c. ketchup
  • 1 1/2 c. orange juice
  • 3/4 c. raisins
  • 1/4 c. brown sugar - (firmly packed)
  • 1/4 c. Worcestershire
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. soy sauce
  • 2 Tbsp. chopped peeled fresh ginger
  • 2 Tbsp. chopped garlic
  • 1 Tbsp. onion pwdr
  • 1 Tbsp. tamarind concentrate (see comments)
  • 2 tsp Asian red chili sauce (such as Sriracha)

Direcciones

  1. In a 3- to 4-qt pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion pwdr, tamarind, and Asian red chili sauce.
  2. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, till sauce is thick, glossy, and dark brown, about 2 hrs.
  3. In a blender or possibly with a handheld blender, pulse till almost smooth. If sauce is too thick, thin with a little more orange juice. Let cold; serve or possibly refrigerateairtight up to 1 month.
  4. This recipe yields about 3 c..
  5. Comments: This twist on the classic A-1 sauce comes from executive chef Joni Fay Hill at Balboa Restaurant & Lounge, who notes which it is much tangier than the usual steak sauce. Look for tamarind concentrate in Indian markets and specialty food stores; if you can't find it, substitute 1 tsp. molasses and 1 Tbsp. lime juice.
  6. Yield: 3 c.