Valeries Special Sauce Recipes

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
• Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

Steps:

• In a small bowl, combine the yeast with the warm water, honey and sugar. Let the mixture sit until it begins to foam, about 10 minutes.
• In a large bowl, combine the all-purpose flour, whole-wheat flour, bread flour and salt and then make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 4 minutes.
• Lightly coat a clean bowl with olive oil and then add the dough, turning once to coat the dough in oil. Cover and set in a warm place until it has doubled in size, about 1 hour.
• Prepare a grill for medium-high heat; make sure the grill grates are clean. Have your pizza toppings standing by.
• Cut the dough in quarters, shape into balls and work with 1 ball at a time. Stretch each dough ball into a 9- to 10-inch circle by hand or roll into a bigger (and thinner) circle with a rolling pin.
• With a towel soaked in canola oil, coat the grill grates lightly in oil. Add the dough rounds and cook until grill marks form and the dough stiffens, 1 to 2 minutes. Flip the crusts and cook for an additional minute.
• Remove the crusts to an inverted baking sheet (so they slide off easily). Load the crusts with the desired toppings. Return to the grill, cover and cook the pizzas until the toppings are warmed and the cheese is melted, 2 to 4 more minutes. Remove carefully, cut and serve.

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

Steps:

• Blend together the mayonnaise, ranch dressing, horseradish, Worcestershire sauce, and garlic powder in a bowl. Refrigerate until ready to serve.