Well folks, summer’s almost over. The heat is waning, the days are getting shorter, and everyone’s trickling back from vacation. The Saucey Sauce Co would sincerely like to thank each and every one of you for making it a summer to remember. We have made more friends in the past three months than we ever could have expected, and it’s because of you that we are where we are today. However, before we dive headfirst into sweater weather and 5-day workweeks, we felt we had to squeeze out one last big summer BBQ while the sun still shines! On the guest list were friends new and old, including the lovely Kathy Blake (aka The Experimental Gourmand) and a few fine folks from Williams Sonoma. The BBQ was also a perfect opportunity to test out a couple of new flavors: Wasabi and Cilantro-Lime. Of course we already thought they were delicious, but as every chef knows, the kitchen can be a bit of a bubble, so it was great to see other people enjoying them just as much as we do!
And what’s the use of good sauce without some good food to put it on? The killer menu included marinated pork belly, wasabi-infused mashed potatoes, grilled salmon with a sweet ginger glaze, Hanoi martinis, and so much more. The food was so good, in fact, that we just had to post the recipes online so even those of you who weren’t there could share in the deliciousness!
Pork Belly Marinated in Ultimate Fish Sauce – Spicy Garlic
1 lb of pork belly – sliced in to strips about ½ to ¾ inch thickness
1 tablespoon olive oil, 1 tablespoon sesame oil
4 tablespoons of the Ultimate Fish Sauce – Spicy Garlic
When selecting the pork belly, try to get a bit of marbling so you can get the “crackle effect” of the pork skin. Wash and pat dry the strips of the pork belly.
In a marinade bowl (with a cover), mix all the wet ingredients into a mixing bowl. Add the pork belly strips and marinate between 1
to 3 hours.
Brush the grill slate lightly with some vegetable oil and lay down the strips against the grain of the grill slate. Cover the grill. Turn over after 15 minutes to get a nice golden crisp burn. Cover again for 15 minutes. Remove from grill, cool, and served sliced thinly with Ultimate Fish Sauce
– Spicy Garlic on the side with lettuce, and herbs.
Ultimate Wasabi Mashed Potatoes
5 lb yellow and red potatoes or fingerling potatoes, boiled
3 tablespoons (or more) Garlic olive oil
Ultimate Fish Sauce – Wasabi
Boil potatoes with a pinch of salt. After boiling for up to 30 minutes or until soft, remove from heat. Using a potato masher, m
ash-up the potatoes, mixing in Garlic Olive Oil and liberally adding the Ultimate Fish Sauce – Wasabi for flavor. Serve garnished with cilantro sprigs.
Tomato & Cucumber Salad
5 Persian Cucumbers (you can use regular if you can’t find Persian)
5 mid-sized tomatoes (use a variety of cherry, heirloom, yellow, red for extra taste!)
A bunch of freshly washed mint and cilantro leaves – chopped
3 tablespoons Olive Oil
5 tablespoons Apple Vinegar
Ultimate Fish Sauce – Fresh Lemon
Cube the cucumbers and tomatoes, mixing in the olive oil, apple vinegar, and Ultimate Fish Sauce – Fresh Lemon. Stir in the mint and cilantro overnight (or up to 2 hours at least). Serve cold.
Sweet Ginger Glaze
5 tablespoons of the Ultimate Fish Sauce – Sweet Ginger
Yup, that’s it!
This glaze is perfect for topping grilled/sautéed salmon, tuna, tofu, or grilled chicken (depending on what you feel like!!)
In a small sauce pan, add 5 tablespoons of the Ultaimte Fish Sauce – Sweet Ginger. Let the sauce come to a high boil,
then turn heat to medium boil and let it simmer. Stir occasionally until the sauce simmers to a thicker consistency (usually 7 to 12 minutes).
Pour over your favorite grilled, broiled, or sautéed meal , and add a hint of olive oil.
Good and good for you!
1 part gin or vodka
2 parts dry vermouth
½ part Ultimate Fish Sauce – Spicy Garlic
½ part pickle or olive juice
Shake or stir and garnish with a lemon twist or olive