Saturday, April 2, 2011

Kicking it Up

As you can see in the pictures below, Just chicken or just a cut of meat, won't win it. You need some touches to bring it up to a higher standard. This sauce is one of those. This is very good on all Beef cuts and lamb.

Horseradish-Pecan Sauce

1 tablespoon olive oil
1 tablespoon all-purpose flour
1 teaspoon Bon Appetit ( or other flavor enhancers)
1 clove garlic, minced fine
1/8 teaspoon white pepper
1 cup 1/2 and 1/2
1 tablespoon prepared horseradish
1/4 cup pecans,chopped

Place oil and flour in an 8" dutch oven over about 8 charcoals, and stir to combine. add Bon Appetit, garlic, and white pepper. heat just until bubbly. Add 1/2 and 1/2 slowly, stirring constantly. Stir in horseradish and pecans and cook over 6 charcoals, stirring constantly, until sauce thickens slightly. (Do not over cook; sauce should be pourable.) Set aside. Serve with or, pour over meat to serve.

I will give a few more sauces over the next weeks, before cook-offs get in to full swing.

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