Harlem Sauce Recipes

RAO'S MEATBALLS WITH MARINARA SAUCE

Steps:

• Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
• Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
• Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

HARLEM RENAISSANCE SALMON WITH SIMPLE SPINACH

Steps:

• Cut the Leek (12 ounce) into half inch diced pieces, and set aside. Remove the leaves from the Fresh Parsley (0.5 ounce) and discard stems. Roughly chop the leaves and set aside.
• In a medium saucepan over low heat, add Unsalted Butter (2 tablespoon) and Olive Oil (1 tablespoon). Add the leeks and cook for five minutes until translucent.
• Add Whipping Cream (1/4 cup). Cover and remove from heat.
• Heat a medium saute pan over medium heat. Add the White Cooking Wine (1/2 cup) and half a cup of water. Season with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Add the Salmon Fillet (2) and half of the parsley to the saute pan. Simmer for seven minutes.
• Remove fish from heat and keep warm.
• Meanwhile, in a large saute pan, add one tablespoon of water and the Fresh Baby Spinach (10 ounce). Cover, and cook six minutes until slightly wilted. Season with Ground Nutmeg (1/2 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Remove from heat and keep warm.
• Meanwhile, return the leeks back to medium low heat and let simmer for three minutes. Remove from heat and set aside for plating.
• In the center of two plates, place the spinach. Add the salmon fillets on top of the spinach and top with leek cream sauce. Garnish with remaining parsley.
• Serve and enjoy!

HARLEM SAUCE

Steps:

• 1. In a medium sauce pot, gently melt butter and olive oil over medium heat.
• 2. Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
• 3. Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
• 4. Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
• 5. Turn down heat to Medium and cook for 5 minutes, stirring often.
• 6. Take sauce pot off heat and let cool for 1 hour.
• 7. Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
• 8. Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
• 9. Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.

SYLVIA'S FAMOUS SPARERIBS

Steps:

• To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
• Rub the salt, black pepper, and red pepper into both sides of the ribs.
• Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
• Pour the vinegar over the ribs and bake 1 1/2 hours.
• Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
• Remove the ribs from the baking dish and place in a single layer on baking sheets.
• (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
• The ribs should be tender and well browned.
• This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
• To finish the ribs, preheat the oven to 400 F.
• Cut the slabs between the bones into individual ribs.
• Place the ribs in a baking dish large enough to hold them comfortably.
• Spoon enough of the barbecue sauce over them to coat lightly.
• Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
• BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
• Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
• Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
• Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.

HARLEM MEATLOAF CHILI

Steps:

• Heat a large soup pot or dutch oven over medium heat. Add the Italian sausage and ground beef and break it up with a wooden spoon or metal spatula. Cook for about 5 minutes, or until browned on the outside. Stir in the bell pepper, onion, and jalapeno and cook for another 5 minutes or until no pink remains in the beef. Sprinkle with salt.
• Stir in the tomato sauce, diced tomatoes, Franks, garlic, chili, and cumin. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce heat to low then allow everything to simmer together for 5-10 (or more if desired) minutes, stirring often. Taste. Add salt, pepper, or additional Franks red hot sauce for heat if desired.
• To serve, preheat the broiler. Place individual servings of the chili in oven safe bowls. Top each bowl with a slice of bread and hefty sprinkling of cheese. Place under the broiler for 3-5 minutes or until cheese is melted and bubbly. Serve immediately.
• Note: This chili tastes best the day after it's made, so feel free to make it in advance and store in the fridge until ready to serve.

HARLEM SAUCE

Steps:

• In a medium sauce pot, gently melt butter and olive oil over medium heat.
• Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
• Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
• Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
• Turn down heat to Medium and cook for 5 minutes, stirring often.
• Take sauce pot off heat and let cool for 1 hour.
• Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
• Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
• Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.

SYLVIA'S RIBS

Steps:

• Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
• Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

CRANBERRY SAUCE

Steps:

• Wash cranberries and set aside.
• Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.

SYLVIAS HARLEM BARBECUE SAUCE

Steps:

• MAKES ABOUT 1 QUART SQUEEZE LEMONS, REMOVE AND DISCARD SEEDS, AND SLICE RINDS. SET ASIDE JUICE AND RINDS. IN A BLENDER, PUREE CELERY, BELL PEPPER, AND ONION. IN A SAUCEPAN, COMBINE ALL INGREDIENTS, INCLUDING LEMON JUICE AND RINDS, OVER LOW HEAT, AND SIMMER 15 TO 20 MINUTES. REMOVE RINDS. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS. USES: ON PORK, CHICKEN OR HAMBURGERS, BUT ESPECIALLY GOOD WITH RIBS. Posted to bbq-digest by [email protected] on Jun 27, 1999, converted by MM_Buster v2.0l.