The General Tso chicken in our Fireside
restaurant has its flavor profile reduced to LCD, given that a
majority of the population here does not care for hot spicy food. To bring their Tso up to the heat level we like, I invented the sauce
Title: Sauce for fireside's General Tso
1 T Hosin sauce
1 T Siracha sauce
1 ts Soy sauce
1/4 ts Chili garlic sauce
1/8 ts Ginger paste
1/8 ts Garlic paste
This is a sauce we made by experiment to spice up the Riderwood's
Fireside Restaurant's General Tso. It could be used on other
Chinese dishes as well.
It sounds good and could certainly be used on a lot of things.
Here's a mayo based sauce with some zip to it:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: (CPI) Seafood Sauce
Categories: Chilies, Fish, Condiments, Sauces
Yield: 4 Servings
4 tb Lemon juice
4 tb Prepared mustard; hot brown
4 ts Horseradish
1 ts Salt
1/2 ts Black pepper
2 ts Paprika
Cayenne pepper to taste
2 tb Catsup
5 tb Mayonnaise
1/2 c Celery; finely chopped
1/2 c Green onion
1/2 c Onions; raw
Hot sauce to taste
Mix everything into a blender. You may add more cayenne or hot mustard
after tasting. Season with hot sauce according to your taste.
Source: "Cookbook Publishers Inc."
MMMMM
Cheers
Jim
... Escoffier had little to say about pumpkin pie spice.
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