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Message #1214 of 2744  *NEW* To From Subject Date All BBlast Port reduction sauce 11/8/04, 5:52am Here is a great way to impress friends and family..yet it takes nothing to make. It is called a port reduction sauce and it is great on all sorts of foods. Salmon, steak...and if you are into game foods (like venison), it is REALLY good. So here it is: 3 cups of Port wine. You can get this anywhere. 2 tablespoons of sugar. Heat in a saucepan and let it reduce until it is a syrup. (About 20-25 minutes). Let this cool because it is hot like candy. That's about it! Serve on the side of the plate and let people dip their meat into it. (If you want to be really fancy, you can put the sauce onto the plate first in a pattern. Weeeee) Your friends will think you just got out of culinary school! -------------------------------------------------------- "All human arrogance and ego can be expressed in two words. 'You Should'. " - Eat at BBlast's - - Home of the California Brisket Sandwich! www.signatureclaims.net -------------------------------------------------------- • Previous Topic • Next Topic • Reply to Msg #1214 • Back to Topics

Message #1215 of 2744  *NEW* To From Subject Date BBlast Rob Reed   Re: Port reduction sauce 11/8/04, 11:39am We're gonna have to try this one... we have a few bottles of port just waiting to be reduced. -------------------------------------------------------- "Treat the Earth not as if it was given to you by your parents, but as if it was lent to you by your children." - Kenyan Proverb "The power of accurate observation is often called cynicism by those that do not have it." - George Bernard Shaw -------------------------------------------------------- • Previous Topic • Next Topic • Reply to Msg #1215 • Back to Topics

Message #1220 of 2744  *NEW* To From Subject Date BBlast Rob Reed   Re: Port reduction sauce 11/9/04, 10:49pm Marie and I tried this tonight... I don't know if we "overreduced," but it was REALLY sticky and candy-like. Wonderfully good... but also pretty dern sticky on the plate and the teeth. We used Sherry, rather than standard port... maybe this had something to do with it? Marie cooked up some breaded chicken and some spinach... What I found most interesting is that it had a very "marsala" taste. I'm guessing "Marsala" is a port wine. -------------------------------------------------------- "Treat the Earth not as if it was given to you by your parents, but as if it was lent to you by your children." - Kenyan Proverb "The power of accurate observation is often called cynicism by those that do not have it." - George Bernard Shaw -------------------------------------------------------- • Previous Topic • Next Topic • Reply to Msg #1220 • Back to Topics

Message #1226 of 2744  *NEW* To From Subject Date Rob Reed BBlast Re: Port reduction sauce 11/10/04, 8:57am >Marie and I tried this tonight... I don't know if we >"overreduced," but it was REALLY sticky and candy-like. > >Wonderfully good... but also pretty dern sticky on the plate >and the teeth. > >We used Sherry, rather than standard port... maybe this had >something to do with it? > >Marie cooked up some breaded chicken and some spinach... > >What I found most interesting is that it had a very "marsala" >taste. I'm guessing "Marsala" is a port wine. Yea, sounds like you overdid it a bit. If it gets that sticky, then yes, you made candy and not a sauce. (Like any good recipe, you have to try it again and again until you get it right..keep at it..it is simple!) I don't cook with Sherry so I have no idea how that would work. I probably would not cook too much with port either except that my grandmother used to LOVE port wine so I have an emotional attachment to the stuff. -------------------------------------------------------- "All human arrogance and ego can be expressed in two words. 'You Should'. " - Eat at BBlast's - - Home of the California Brisket Sandwich! www.signatureclaims.net -------------------------------------------------------- • Previous Topic • Next Topic • Reply to Msg #1226 • Back to Topics

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