Inconceivably Tasty Alfredo Sauce

When I want a really healthy, light pasta dish nothing else comes to mind other than Alfredo sauce. OK, so maybe I just try to tell myself that. This Alfredo sauce is so chalked full of flavor that you'll never look at canned or restaurant sauce the same way again. I was honestly a little hesitant to put this recipe up due to a minor embarrassment in the way it's prepared. Popular demand overrules though and so here it is.To get the deep to die for flavor there is a lot of cheese, unfortunately this also means some precipitated cheese curds or lumps that need to be strained. Once strained though I promise that this is one of the best sauces you will ever try. So go ahead make a grip of this stuff, use it on pizza, pasta or even just for casual sipping.

Yield: ~4 Cups Sauce

Ingredients:

• 2 Cup Milk
• 2 Cup Heavy Whipping Cream
• 0.45-0.50 lb Cheese (Romano, Perorino Romano, Parmesan you choose)
• 8 Cloves Minced Garlic
• 1/4 Cup Dried Parsley or 1/2 Cup Fresh Chopped Italian Parsley
• 1/2 tbsp Pepper
• 1/2 Cup Salted Butter (1 stick or 8 tablespoons)
• 2 tbsp Flour

Recipe:

First get the prep out of the way. Grate the cheese, mince the garlic and chop the parsley.

Next, on low to medium heat melt the butter in a sauce pot.

After the butter is melted add in the flour and mix well. Let sit for a minute or two.

Next add in the milk, cream and garlic.

Turn the heat down to just above low. Slowly bring the mixture up in temp till you just start to see steam, do not let it boil. If you have a thermometer try to keep it in the 150-160F range. When up to temp add the cheese in handful amounts at a time, allow to melt and mix well.

Add the remainder of the cheese, ensure it is mixed in well then remove from heat.

Here's the part I'm embarrassed of, but it's got tons of flavor now I swear. Using a strainer remove the lumps formed in the sauce by the cheese and garlic.

Now your sauce is silky smooth.

Place back in a sauce pot on low heat, add the parsley and pepper. Continue heating and stirring occasionally until the sauce thickens.

Boom!! Now enjoy that white gold on just about anything.

Meatylicious Red Sauce

Red sauces can come in a variety of textures and tastes. Some like it sweet, others very spicy and so on. I personally have appreciation for a wide range of red sauces; this however  is one of my favorite takes on it. I feel it's a good combination of everything. If you have some time to spare just to throw it all together you can walk away and it's ready in no time, what could be simpler?

What I also love about this sauce is it is very versatile and you can use it on spaghetti, make baked ziti, or of course lasagna....mmm

Yield: Roughly 4 1/2 Liters. Enough for 2 lasagnas, or a whole lot o spaghetti.

Ingredients:

• (2) 28oz Can Crushed Tomatoes
• 28oz Can Tomato Sauce
• 6oz Can Tomato Paste
• 2 Medium Sized Onions Diced
• 2 Bulbs Minced Garlic
• 1.5lb Hot Italian Pork Sausage
• 1.5lb Andouille Sausage
• 2 tbsp Salt
• 1 tbsp Dry Oregano
• 1 tbsp Black Pepper
• 1 tbsp Italian Seasoning
• 1 tbsp Dry Basil
• 1 tbsp Onion Powder

Recipe:

First chop the onions and mince the garlic.

Pour some olive oil in a large pot on medium heat. 3-4 tablespoons if you're counting. Throw in the onions and garlic.

Cook until the onions are translucent.

Next add in the meats. While cooking, break them up to ensure a homogenous blend. Continue until meat is fully or mostly cooked.

Add in the remaining ingredients (tomato paste, tomato sauce, crushed tomato, salt, oregano, pepper, italian seasoning, basil, and onion powder. Bring mixture to a low boil, cover with lid and stew on low-med heat for 1.5 hours.

Have it any way you like, on pasta, in lasagna, or on yo face!

Black Bean Sauce

Well I'll admit, this sauce in and of itself is not so exciting, it even doesn't look very appetizing. However, what can be done with this sauce is amazing. I have tried bottled versions of this sauce and they don't even come close to comparing to homemade versions.
This sauce is Chinese in origin and is used in a wide variety of dishes. It has a rich flavor profile, and just the right savoriness of the fermented black beans.

Yield: Roughly 1/2 cup sauce.

Ingredients:

• 5 tbsp Fermented Black Bean
• 1 Bulb Garlic (Minced)
• 40g Ginger (Thinly Sliced)
• 6 (small) Shallots (Sliced)
• 3 tbsp Soy Sauce
• 1 tsp Sugar

Recipe:

Add some cooking oil to a pan on med-high heat and toss in the vegetables. (I used about 2 tbsp peanut oil)

Stir em' around for about 5mins.

Add the black bean to the pan.

Stir this around for about another 5min.

Remove from heat and allow to cool enough so it can be put into a blender. Place the mixture in a blender, add 4 tbsp water and the soy sauce. Blend until fully homogonized. Transfer the sauce to a container and stir in 1 tsp sugar.

Use this delicious sauce for any and all things yummy!! (Well maybe not all things, let's not get too crazy)