or Connect
New Posts  All Forums:Forum Nav:

Red Pepper Sauce?

post #1 of 8
Thread Starter 
Hi Everybody,

My husband’s birthday is April, 1st. I have a recipe for Panko Crusted Pork Loin. I want to make a good dinner for him and want to know if a red pepper sauce would work well drizzled over the pork I also wanted to know if there is a substitute that I can use for the Panko Crumbs, they’re just too darn expensive. Any advice would be greatly appreciated.

post #2 of 8
Just use regular breadcrumbs. As for the red pepper sauce, I don't know why you have it stuck in your head that it has to be red pepper sauce. Lots of other stuff would work just as well. For example, a simple lemon aioli could do the trick.
post #3 of 8
Thread Starter 
I guess that the only reason I thought of ther red pepper sauce was because we had gone to a place for diiner one time the had the sauce and my husband raved about being so good.
post #4 of 8
Heh yeah. Do you remember what it tasted like? What kind of consistency was it? There are a million ways to do this.
post #5 of 8
Thread Starter 
HMM. It was over a year back but if I remember correctly it was a thin sauce that had a hint of spiceyness to it. When I say thin I don't mean thin like a broth. It had a ba body to it. It was a deep red color and it was just plain yummy. That's all I can really remember about it.
post #6 of 8

red chile gravy

i think i posted an answer somwhere else here but will give you what i have that think will workfor you as you seem to be running out of time..this is a southwestern red chile gravy, so its gravy consistency and its spicy but a tad sweet, not overpowering and its EASY! you probably have everything in your pantry as well..i serve it with green chile and garlic roasted turkey, but it goes nicely with pork or chicken or even fish..also freezes well
1/2 cup olive oil
1 cup minced onion
4 minced garlic cloves
1 tbl oregano
1/2 cup red chile powder ( i use an ancho chile powder)
3 tbl brown sugar
2 1/2 tsp ground cumin
3 1/2 cups chicken broth
heat oil and saute the onion, garlic and oregano.add next 4 ingredients, then whisk in chicken broth. bring to a boil, whisking constantly, then lower to a simmer for 5 minutes..do hope it helps...

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne


food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #7 of 8
Thread Starter 
MMM! That looks awesome. I'll give that a try. Thanks:bounce:
post #8 of 8
There's a cream-red (bell) pepper sauce that's more or less traditional with pork, chicken and fish in the South. Does that sound like what you're thinking about? If so:



2 tbs extra virgin olive oil
1 shallot
1 tbs tomato paste
1 clove garlic
2 bell peppers
1/2 cup madeira or dry sherry
1 cup chicken stock (roasted, if possible)
pinch thyme
white pepper
1 cup heavy cream
2 tbs cold butter


Mince the shallot and the garlic. Seed and core the peppers, remove the membranes. Cut the flesh into rough dice.

Heat a frying pan to temperature over medium-high heat. Holding the pan off the heat, add the olive oil. Swirl the oil in the pan to make sure it's hot enough (hot oil runs very easily, and you can see it shimmer). Add the shallot to the pan, saute until it softens (1 minute). Add the tomato paste to the pan, let it sit on the heat for 30 seconds (to form a fond), then move it around for another minute until the paste starts to darken. (This is called a pincage) Add the garlic and the green pepers. Cook for minute.

Add the wine and scrape any tomato paste stuck to the bottom of the pan into the liquid. When the wine boils, add the stock the thyme and a pinch of salt and white pepper. Reduce over high heat to half the volume. Add the cream, and reduce again to half the volume. Sauce should now be a light nappe.

Pour sauce into a blender. Puree using hot-liquid technique. (Run blender with cover off, or with the little pour cap removed, and the opening loosely covered with a towel.) Or, sauce can be pureed with an immersion blender.

Pour sauce from blender into a sauce pan through a fine sieve. Sieving will remove bubbles form the sauce, making it smooth and glossy. Taste and adjust for salt and pepper. Return to medium heat for a minute or two. Cut the butter into four pieces. Incorporate the pieces one at a time, adding each successive piece when the preceding piece is half melted. Turn off the heat when the third piece goes into the sauce, and incorporate it and the fourth piece with residual heat.

Tell your old man, "Happy Birthday,"
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking