BLOOD SAUCE
I had a hankering for the blood – yours – but knew the urge to be a displaced, misplaced, life-ending genetic marker needing repression, so instead I went for the plant – ahhh – so good to be home where I belong! Cheers!
Makes 1-1/2 cups
2 T. sesame oil
1/4 c. light brown sugar
1/4 c. apple cider vinegar
1/4 c. unsulphured molasses
2 T. fresh lemon squeeze
2 t. liquid smoke
2 t. smoked paprika
2 t. garlic powder
1 t. finely ground fennel seed
1/4 t. black pepper
1 T. unsweetened dark cocoa powder
1 t. sea salt or to taste
1/4 c. Liebfraumilch wine – sweet German
1/3 c. Baker brand Prune Plum Dessert Filling
In medium saucepan, over medium heat, combine all ingredients, whisking after each addition. Cook, uncovered, about 15 minutes, whisking till smooth as it cooks. Cool to room temperature, then transfer to covered container and refrigerate till ready to use.
This sauce is concentrated, so always needs to be diluted with some kind of liquid – about 50/50 ratio.
The best way to use Blood Sauce is with veg meats.
10 oz. pkg. froz. Gardein Chik’n Scallopini 4 pieces
Place 4 pieces in non-stick skillet over medium heat. Cook 1 minute. Flip over, cook another minute.
Add 1/4 c. water plus 1/2 c. Secret Asian Woman Blood Sauce. Cover and cook for 2 minutes. Flip pieces over, smooth sauce equally over pieces, cover and cook 2 minutes.
Remove cover and cook till sauce reduces to a little thinner than the sauce alone.
Transfer to platter, pour sauce over and serve.
ANIMAL-FREE SOUS-CHEF™ 