Cafe Pasqual's Green Chile Sauce



1 1/2 lb mild green New Mexico chiles

-roasted, peeled, seeded and

-chopped to measure 2 cups

3/4 lb hot green New Mexico chiles

-roasted, peeled, seeded and

-chopped to measure 1 cup

4 c water

1/2 white onion

-medium diced

2 ts dried Mexican oregano

6 cloves garlic

-finely minced

1 1/2 ts kosher salt

2 Tb vegetable oil

3 Tb all-purpose flour



From: Cafe Pasqual's Cookbook by Katherine Kagel -

ISBN 0-8118-0293-<WBR>0 Cafe Pasqual's is a popular

restaurant in Santa Fe, NM.



This is the sauce used to dress omelots, huevos

motulenos, huevos rancheros, enchiladas, and burritos.

Called chile verde, it is the gravy of New Mexico.

Gravies are the personal mark of a cook, so please

feel free to make this recipe yours with your own

additions or deletions.



Green chiles are available fresh, frozen, canned, or

dried. If using fresh chiles for this recipe, which

are preferred, make a special effort to obtain New

Mexico green chiles rather than use the milder,

ubiquitous Anaheim variety. If New Mexico green chiles

are unavailable, substitute fresh poblano chiles.

Poblano chiles are shiny, dark green, and have more of

a bell pepper shape than the longer, pointed New

Mexico and Anaheim varieties. Fresh chiles need to be

roasted, peeled, stemmed, seeded,

and chopped before using. Frozen chiles have already

been prepared in this manner. If using canned chiles,

the least preferable choice, rinse them thoroughly

before using. Canned and frozen chile products are

specifically labeled by the processor as to whether

the chiles are hot, medium-hot, or mild. If using

dried green chiles, soak in hot water to cover for 45

minutes to rehydrate them, then drain, seed, and chop.



Place all the ingredients, except the vegetable oil

and flour, in a large saucepan over medium heat.

Simmer, uncovered, until juice has thickened and is

opaque, 20 to 30 minutes. Stir occasionally, taking

care the the chiles do not burn or stick to the bottom

of the pan.



In a small bowl, whisk together the oil and flour

until smooth and well blended, to form the base for a

roux. Place in a saucepan over medium-high heat until

hot and bubbling. Reduce the heat to low and whisk

constantly until the roux is slightly brown and has a

nutty flavor. Remove from the heat.



Add 1/2 cup of the green chile mixture to the roux and

whisk thoroughly until smooth. Add the toux to the

remaining chile mixture and cook over low heat until

the sauce thickens and the "flour taste" disappears,

about 15 minutes. Adjust to taste with salt.



Remove from the heat, let cool, cover and store in a

nonreactive container in the refrigerator until

needed. The sauce may be refrigerated for up to 4

days. Check it for sourness if held any longer. The

sauce may be frozen for up to 2 months. To heat the

sauce for serving, place it in a nonreactive pan over

medium-low heat, stirring frequently to prevent scorching.

Outback Steakhouse Tiger Dill Sauce



2/3 c. sour cream

1/4 c. real mayonnaise

3 tsp. prepared horseradish

3/4 tsp. sugar

1/4 tsp. dill weed



Blend all ingredients together well. Refrigerate, tightly covered, overnight

to develop flavors. Serve with any beef dish.

A & W Coney Island Sauce

2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Purée
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt

Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.

This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.<

Big Mac Sauce



1/4 cup Miracle Whip

1/4 cup mayonnaise

2 tablespoons french salad dressing

1/2 tablespoon sweet relish

2 teaspooons dill pickle relish

1 teaspoon sugar

1 teaspoon dried, minced onion

1 teaspoon white vinegar

1 teaspoon ketchup

1/8 teaspoon salt



Mix together and allow to flavors to blend for about an hour before

using. We've used this recipe MANY times, and absolutely love it!