Gifts for the cook: a carton of sauces … barbecue, stir-fry, your favorites - recipes

Sunset, Dec, 1984

Gifts for the cook: a carton of sauces . . . barbecue, stir-fry, your favorites

As a shortcut to a quick entree, premixed seasoning sauces are a gift any busy cook will appreciate.

If your chef enjoys grilling meat, a selection of marinades might be perfect. For the Chinese connoisseur, offer stir-fry sauces to season favorite combinations.

The sauces are quick and easy to make in quantity. Each recipe yields about 1 quart; you can pack the sauce in 1- or 2-cup portions and package several kinds together to give different friends. With each sauce, include simple directions and perhaps a copy of the recipe in case they want to make a refill.

For maximum freshness and flavor, assemble sauces shortly before giving. They will all keep as long as 3 weeks when refrigerated.

Sherry Herb Marinade

Use this herb-scented marinade on chicken or fish. You'll need about 1 cup marinade for a cut-up 3 1/2- to 4-pound chicken, 1/2 cup for 1 pound of fish fillets. Chill covered, turning occasionally, 4 hours to overnight for chicken, 1 to 2 hours for fish, then grill or broil.

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 3 weeks. Makes 1 quart.

Cumin-Cinnamon Marinade

This sweet-spiced wine marinade is delicious with lamb chops. Use about 3/4 cup for 1 pound of chops; marinate 2 to 4 hours, then barbecue or 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, and gound cumin. Shake well just before using. To store, cover and chill up to 3 weeks. Makes about 1 quart.

Fennel-Chili Marinade

Try this marinade spiked with chili and fennel on pork chops. Use about 1/2 cup on 1 pound of chops; marinate 4 hours to overnight, then broil 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, and vinegar. Shake sauce well just before using. To store, cover and chill up 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 tablespoons minced fresh ginger; 2 cups water; 1 cup hoisin sauce; 1/2 cup soy sauce; 1/4 cup wine vinegar; and 3 tablespoons sugar. Shake well just before using. To store, cover and chill up to 3 weeks. Makes about 1 quart.

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 and chill 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. Drain and 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 whole shelled and deveined shrimp

2 to 3 cups thinly sliced vegetables (use 1 to 3 kinds such as onions, 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 (recipes precede)

Place a work or 12- to 14-inch frying pan over high heat. When pan is hot, add 2 tablespoons of the oil and meat; stir-fry until meat or poultry is lightly browned or shrimp is opaque in thickest part (cut to test), about 2 minutes. Remove meat from pan. Add 1 or 2 tablespoons oil and vegetables to pan; stir-fry, adding a little water if pan is dry, until barely tender to bite, 2 to 4 minutes. If using more than 1 kind of vegetable, cook firmest ones first, then add softer ones.

Mix cornstarch and sauce. Add to pan along with meat; stir to boiling. Makes 3 or 1 servings.

Photo: Pack a selection of sauces and appropriate gadgets in a basket or wrapped drink carton, then give to a favorite cook