Bestredpestosauce Recipes

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

EZ RED PESTO SAUCE

Steps:

• Blend basil leaves, tomatoes, Parmesan cheese, olive oil, pine nuts, and garlic together in a blender until a smooth paste forms. Stir in lemon juice; season with salt and black pepper.

BASIC RED SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

BEST RED PESTO SAUCE

Steps:

• In a food processor or blender, blend the tomatoes, basil and garlic.
• Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
• Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
• Store in the fridge, or separate evenly in icecube containers and freeze.
• Use in pasta dishes.

RED SNAPPER AND CEPES IN A PORT REDUCTION

Steps:

• 1. Bring the port to a boil in a medium-size heavy saucepan over medium-high heat. Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan). Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary to keep the sauce from burning around the edges-you should have about 7 tablespoons. (The sauce can be made to this point up to 1 week ahead; cover and refrigerate.)
• 2. Divide 1 tablespoon of corn oil between the 2 skillets and place over high heat until the oil is just smoking. Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium. Sauté until browned, about 4 minutes. Turn the heat to low and divide the shallot and 2 tablespoons of butter between the skillets. Season both with salt and pepper. Cook until the shallot is softened and the cepes are tender, about 6 minutes more. Discard the garlic and thyme and combine the mixtures. (The cepes can be made to his point up to 1 day ahead; cover and refrigerate).
• 3. Season both sides of the snapper with salt and pepper. Sprinkle the five-spice powder over the skin and rub it into the fish. Clean the skillets and divide the remaining 2 tablespoons of corn oil between them. Place both over high heat until the oil is just smoking. Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking. Sauté until the bottom of the fillets are dark and crusted, about 5 minutes. Turn and cook for about 5 minutes longer, until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip. Keep the fillets warm.
• 4. Meanwhile, reheat the mushrooms. Bring the sauce to a boil over high heat. Cut the remaining 3 tablespoons of butter in to 1/2-inch pieces. Lift the saucepan a few inches above the heat and add the butter. Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes. Do not stir or whisk the butter into the sauce. The sauce will be very shiny and clear.
• 5. To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates. Top with the snapper. Drizzle the sauce around the mushrooms and serve immediately.